Good holiday recipes
We have tried to put together a mixture of beef recipes where the ingredients can all be bought on St Martin's and that can be cooked with basic kitchen equipment. We have also picked a few that can be cooked on a camp stove.
Pasties - a rainy day project! Makes 4
If sunny - don't waste good weather go to the The Island Bakery and buy some.
If wet - give it a go.
If camping - see first instruction even if wet
If wet - give it a go.
If camping - see first instruction even if wet
Ingredients
Pastry
200g cold butter or lard, or a mixture cut into small chunks
400g plain flour
1 pinch salt
Iced water
Pasty
400g Skirt
1 small onion
250g potato
180g swede
Vegetable stock powder (optional)
Salt and pepper
4 generous knobs of butter
1 egg to glaze the pastry
Instructions for pastry
Toss the fat in the flour and salt until coated, then add a little iced water and bring the dough together with your hands, adding no more water than you need to get a medium-firm dough that is not too sticky and has large pieces of fat in it. On a well-floured surface, use your hands to shape the dough into a fat rectangle and roll it out with a well-floured rolling pin, rolling away from yourself in one direction to keep the rectangular shape as much as you can. When it's about 2cm thick, fold the far third towards you and fold the near third over that (a bit like folding a letter), so you have a rectangle a third of the size and three times as thick. Repeat this folding and turning at least four times, preferably six or seven, dusting lightly with flour as you go. Fold it up for a final time and chill for at least an hour before rolling out.
Instructions for the pasty
While the pastry is resting chop the potato and swede in to very small cubes or thin small slices or a mixture of both. Finely
slice the onion and chop the meat into small cubes. Put all the ingredients into a large bowl season well and add the stock powder if you are using it then toss the contents of the bowl so the seasoning is well distributed.
On a well floured surface roll out the pastry and using a dinner plate as a template cut out 4 large circles of pastry. Put a quarter of pasty mixture and a generous knob of butter on one half of the pasty leaving room around the edge to crimp. Fold the empty half of the pastry over the meat and vegetables. Next watch the clip below and then have a go at crimping your pasty. Put the pasties on a well oiled baking tray and brush with beaten egg.
Cook the pasties at 220C for 15 mins then turn the oven down to 175C and cook for 45 mins.
Pastry
200g cold butter or lard, or a mixture cut into small chunks
400g plain flour
1 pinch salt
Iced water
Pasty
400g Skirt
1 small onion
250g potato
180g swede
Vegetable stock powder (optional)
Salt and pepper
4 generous knobs of butter
1 egg to glaze the pastry
Instructions for pastry
Toss the fat in the flour and salt until coated, then add a little iced water and bring the dough together with your hands, adding no more water than you need to get a medium-firm dough that is not too sticky and has large pieces of fat in it. On a well-floured surface, use your hands to shape the dough into a fat rectangle and roll it out with a well-floured rolling pin, rolling away from yourself in one direction to keep the rectangular shape as much as you can. When it's about 2cm thick, fold the far third towards you and fold the near third over that (a bit like folding a letter), so you have a rectangle a third of the size and three times as thick. Repeat this folding and turning at least four times, preferably six or seven, dusting lightly with flour as you go. Fold it up for a final time and chill for at least an hour before rolling out.
Instructions for the pasty
While the pastry is resting chop the potato and swede in to very small cubes or thin small slices or a mixture of both. Finely
slice the onion and chop the meat into small cubes. Put all the ingredients into a large bowl season well and add the stock powder if you are using it then toss the contents of the bowl so the seasoning is well distributed.
On a well floured surface roll out the pastry and using a dinner plate as a template cut out 4 large circles of pastry. Put a quarter of pasty mixture and a generous knob of butter on one half of the pasty leaving room around the edge to crimp. Fold the empty half of the pastry over the meat and vegetables. Next watch the clip below and then have a go at crimping your pasty. Put the pasties on a well oiled baking tray and brush with beaten egg.
Cook the pasties at 220C for 15 mins then turn the oven down to 175C and cook for 45 mins.
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Oh the wonders of YouTube! We don't have to try and describe how to crimp you can watch an expert at work.
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Slow cook chilli con carne with chocolate or quick cook campsite chilli con carne - serves 4
The slow cook version of this dish uses brisket and is best served with fluffy rice. The chocolate added at the end gives a richness to this chilli.
Ingredients
1 onion sliced
1 red pepper deseeded and thickly sliced
1 tbsp sunflower oil
Slow cook version:800g/1lb 12oz beef brisket trimmed of excess fat and cut into matchbox-size pieces
Quick cook version: 400g minced beef
Salt and freshly ground black pepper
2 fat garlic cloves, crushed
1 tsp ground cumin
1 tsp ground coriander
2 tsp chilli powder or paprika if you prefer a milder taste
1 tsp dried oregano
2 tbsp tomato puree
400g/14oz can chopped tomatoes
300ml/½ pint hot beef stock - you can make this with an oxo cube or bovril. You might need less for the quick cook version
400g/14oz can red kidney beans or 6 bean mix in water, rinsed and drained
1 cube good quality dark chocolate minimum 70% cocoa solids
Instructions for the slow cook version
Place the onion and red pepper into a large casserole dish. Heat the oil in a large non-stick frying pan, season the beef with salt and freshly ground black pepper, then fry in two batches until golden-brown, transferring to the casserole dish when ready.
Add the garlic, spices and oregano to the pan juices and fry for one minute until fragrant. Stir in the tomato purée, tomatoes and stock then bring to a boil. Pour the hot sauce over the meat, then cover with a lid and cook on a very low heat for 3 hours. Stir in the beans, then cook for 40mins more until the meat is very tender.
Pop the chocolate into the sauce, let it melt, then stir it in. Season the sauce to your taste and serve with rice or baguettes
Instructions for the quick cook version
In a large pan fry the onion and pepper until the onions are soft. Add the mince beef and fry until brown. Add the garlic, spices and oregano to the pan and fry for one minute until fragrant. Stir in the tomato purée, tomatoes, beans and as much stock as is needed, simmer for 40 mins adding more stock if the chilli looks bit dry.
Pop the chocolate into the sauce, let it melt, then stir it in. Season the sauce to your taste and serve with rice or baguettes
Ingredients
1 onion sliced
1 red pepper deseeded and thickly sliced
1 tbsp sunflower oil
Slow cook version:800g/1lb 12oz beef brisket trimmed of excess fat and cut into matchbox-size pieces
Quick cook version: 400g minced beef
Salt and freshly ground black pepper
2 fat garlic cloves, crushed
1 tsp ground cumin
1 tsp ground coriander
2 tsp chilli powder or paprika if you prefer a milder taste
1 tsp dried oregano
2 tbsp tomato puree
400g/14oz can chopped tomatoes
300ml/½ pint hot beef stock - you can make this with an oxo cube or bovril. You might need less for the quick cook version
400g/14oz can red kidney beans or 6 bean mix in water, rinsed and drained
1 cube good quality dark chocolate minimum 70% cocoa solids
Instructions for the slow cook version
Place the onion and red pepper into a large casserole dish. Heat the oil in a large non-stick frying pan, season the beef with salt and freshly ground black pepper, then fry in two batches until golden-brown, transferring to the casserole dish when ready.
Add the garlic, spices and oregano to the pan juices and fry for one minute until fragrant. Stir in the tomato purée, tomatoes and stock then bring to a boil. Pour the hot sauce over the meat, then cover with a lid and cook on a very low heat for 3 hours. Stir in the beans, then cook for 40mins more until the meat is very tender.
Pop the chocolate into the sauce, let it melt, then stir it in. Season the sauce to your taste and serve with rice or baguettes
Instructions for the quick cook version
In a large pan fry the onion and pepper until the onions are soft. Add the mince beef and fry until brown. Add the garlic, spices and oregano to the pan and fry for one minute until fragrant. Stir in the tomato purée, tomatoes, beans and as much stock as is needed, simmer for 40 mins adding more stock if the chilli looks bit dry.
Pop the chocolate into the sauce, let it melt, then stir it in. Season the sauce to your taste and serve with rice or baguettes
Cowboy coffee beef - serves 4-6
Ingredients
1kg of stewing steak (any slow cook cut)
1.5 mugs of coffee
1.5 mugs of red wine
1 head of garlic, top cut off, papery skin removed
2 bay leaves
Sea salt
Large pinch of dried chilly flakes or black pepper
4 large carrots, peeled and thickly sliced
1 roughly chopped red onion
Instructions
Place all the ingredients apart from the carrots and onion in a large saucepan bring to the boil and simmer for 2 hours adding the carrots and onion halfway though. By the end everything should be tender and the insides of the garlic can be squeezed out and mashed into the juices. Serve with buttered pasta or potatoes.
1kg of stewing steak (any slow cook cut)
1.5 mugs of coffee
1.5 mugs of red wine
1 head of garlic, top cut off, papery skin removed
2 bay leaves
Sea salt
Large pinch of dried chilly flakes or black pepper
4 large carrots, peeled and thickly sliced
1 roughly chopped red onion
Instructions
Place all the ingredients apart from the carrots and onion in a large saucepan bring to the boil and simmer for 2 hours adding the carrots and onion halfway though. By the end everything should be tender and the insides of the garlic can be squeezed out and mashed into the juices. Serve with buttered pasta or potatoes.
Marmite carbonnade - serves 8
Ingredients
85g unsalted butter, plus extra for spreading
4 onions halved and sliced
3 garlic cloves peeled and smashed
1.5kg/3lb 5oz stewing steak (any slow cook cut) , cut into large cubes
850ml beef stock - you can use oxo or bovril
1½ tbsp plain flour
400ml can Guinness
2 tsp of dried thyme
2 bay leaves
1 tbsp light muscovado sugar
2 tsp red wine vinegar
2-4 tbsp mushroom ketchup (optional, see Know-how, below)
1 celery heart, trimmed and sliced
about 2 tsp Marmite
about 25 thin slices French bread (about ¾ baguette - day-old is fine)
Instructions
Heat oven to 180C/fan 160C/gas 4. Melt half the butter in a large pan over a medium heat, add the onions, then fry for 8-12 mins until golden, stirring occasionally. Add the garlic just before the end and then transfer everything to a bowl. Turn the heat up a little, season the beef with salt and pepper and seal it in batches so as not to overcrowd the pan, adding a knob of the remaining butter with each one. Deglaze the pan with a little stock as you go along.
Return the onions and beef to the pan, sprinkle over the flour, stir, then pour over the Guinness and stock. Add the herbs, sugar, vinegar and some seasoning. Bring the liquid to the boil transfer to a casserole dish with lid, then cook in the oven for 1½ hrs. If serving on the day, skim the fat off at this stage.
Remove the casserole and turn the oven up to 200C/fan 180C/gas 6. Check for seasoning and then add the celery. Mix the remaining butter with about 2 tsp Marmite, then spread it over the slices of French bread on one side. Arrange the slices, Marmite-side up, overlapping on top of the casserole, then return to the oven for another 30-40 mins until the toasts are golden and crisp. Serve straight away.
85g unsalted butter, plus extra for spreading
4 onions halved and sliced
3 garlic cloves peeled and smashed
1.5kg/3lb 5oz stewing steak (any slow cook cut) , cut into large cubes
850ml beef stock - you can use oxo or bovril
1½ tbsp plain flour
400ml can Guinness
2 tsp of dried thyme
2 bay leaves
1 tbsp light muscovado sugar
2 tsp red wine vinegar
2-4 tbsp mushroom ketchup (optional, see Know-how, below)
1 celery heart, trimmed and sliced
about 2 tsp Marmite
about 25 thin slices French bread (about ¾ baguette - day-old is fine)
Instructions
Heat oven to 180C/fan 160C/gas 4. Melt half the butter in a large pan over a medium heat, add the onions, then fry for 8-12 mins until golden, stirring occasionally. Add the garlic just before the end and then transfer everything to a bowl. Turn the heat up a little, season the beef with salt and pepper and seal it in batches so as not to overcrowd the pan, adding a knob of the remaining butter with each one. Deglaze the pan with a little stock as you go along.
Return the onions and beef to the pan, sprinkle over the flour, stir, then pour over the Guinness and stock. Add the herbs, sugar, vinegar and some seasoning. Bring the liquid to the boil transfer to a casserole dish with lid, then cook in the oven for 1½ hrs. If serving on the day, skim the fat off at this stage.
Remove the casserole and turn the oven up to 200C/fan 180C/gas 6. Check for seasoning and then add the celery. Mix the remaining butter with about 2 tsp Marmite, then spread it over the slices of French bread on one side. Arrange the slices, Marmite-side up, overlapping on top of the casserole, then return to the oven for another 30-40 mins until the toasts are golden and crisp. Serve straight away.
