Recipes
Created | Updated Jul 20, 2003
This week: meals to celebrate the European Football Championships with dishes from France, Italy and Holland.
French Onion Soup
3oz (75g) Butter.
1 1/2lb (3/4kg) Onions, peeled and sliced finely into rings.
1 tblspn (15ml) Cornflour.
1 pint (600ml) Beef Stock.
Salt and freshly ground Black Pepper.
Melt the butter in a heavy saucepan and add the onion rings.
Cook gently for 12-15 minutes, stirring occasionally, until golden brown.
Stir in the cornflour and, after 2 minutes, gradually add the stock, stirring
continuously. Season to taste, cover the pan and simmer for 30 minutes.
When serving, pour the hot soup into warmed soup bowls. Toast 6 slices
of French bread then top each with a slice of Cheddar or Gruyere cheese,
brown under the grill and float one slice in each bowl.
Spaghetti Bolognese
4 tblspns (60ml) Corn Oil.
4oz (100g) Streaky Bacon, rinded and chopped.
2lb (1kg) Minced Beef.
3 Medium Onions, peeled and chopped.
2 Cloves of Garlic, crushed.
3 Sticks of Celery, scrubbed, trimmed and chopped.
4oz (100g) Mushrooms, washed and sliced.
2 tspns of Dried, Mixed Italian Herbs.
Salt and Freshly Ground Black Pepper.
1 tspn sugar.
1x 10oz (275g) Can of Tomato Puree.
3/4 pint (450ml) Beef Stock.
1/4 pint (150ml) Red Wine.
Spaghetti for up to 4 people.
Heat the oil in a large saucepan and fry the bacon until golden brown.
Add the minced beef, onion and garlic and cook gently, stirring occasionally, for
10 minutes. Add the remaining ingredients with seasoning to taste and bring to the
boil. Reduce the heat, cover the saucepan and simmer for 1 hour, stirring occasionally.
10 to 15 minutes before the sauce will be ready, prepare spaghetti according to the
manufacturors guidelines. Drain and butter, serve on a plate and pour over the bolognese sauce.
Dutch Beef Stew
2lb (1kg) Chuck Steak, trimmed of excess fat and cut into 2" cubes.
2 tblspns (30ml) Malt Vinegar.
4oz (120ml) Corn Oil.
2oz (50g) Lard.
3 Large Onions, peeled and sliced.
1oz (25g) Flour.
1/2 pint (300ml) Brown Ale.
1/4 pint (150ml) Beef Stock.
Pinch of Sugar.
1 Bay Leaf.
Salt and freshly ground Black Pepper.
Place the meat in a bowl and pour over the vinegar, oil, salt and pepper.
Allow the meat to marinate in the liquid for 2 hours.
Melt the lard in a heavy pan and fry the onions until lightly brown. Remove from the pan and add the meat, drained of the marinade, and fry briskly until brown and sealed.
Sprinkle in the flour and cook for 1 minute, stirring constantly. Gradually stir in the ale and stock and bring to the boil, keep stirring! Stir in the sugar and bay leaf, return the onions to the pan and season to taste.
Cover the pan, reduce the heat and simmer, stirring occasionally, for 1 1/2 to 2 hours or until the meat is tender.
