Recipes
Catalan beef stew
A one-pot hearty meal that serves 3 or 4. Freezes well so you have this delicious stew another day.
Ingredients
a generous slosh of olive oil
500 g lean chuck steak, cut into 2½ cm (1") cubes
50 g streaky bacon
1 large onion, thinly sliced
125 g white rice
generous slosh of dry white wine
300 ml stock
1 garlic clove
400 g tin tomatoes
pinch of saffron
one bay leaf plus a sprinkle of thyme
finely chopped fresh parsley to garnish
Instructions
Heat olive oil in a frying pan and brown the meat. Transfer into a casserole dish.
Chop the bacon and slice the onions, fry together in the frying pan and add to the casserole dish. Don't wash the frying pan yet - instead fry the rice in the remaining fat until it starts to turn opaque then set aside.
Apart from the rice and parsley, add all the other ingredients to the casserole dish, bring to the boil on the hob then put in a slow to moderate oven (170°/gas mark 3) for around 2 hours.
Take the casserole out and skim off any excess oil that has risen to the surface, add the rice, stir well and then bake or another 30 minutes at 190°/gas mark 5, by which time the rice should be cooked. Sprinkle the parsley over and serve.
Saffron Crema Catalana
Crema Catalana is a rich chilled custard with a crunchy sugar top, similar to crème brûlée
Ingredients for two
250 ml milk
50 ml double cream
a few strands of saffron
5 egg yolks
75 g of sugar
20 g cornflour
Instructions
Add egg yolks and sugar to a bowl and beat until smooth.
Mix the cornflour with a tablespoon of milk and stir to avoid lumps. Add to the egg yolks.
Bring the rest of the milk, cream and saffron to the boil. Add hot milk into the egg yolk mix and stir well.
Pour the mixture back into a pan and heat gently, stirring until thickened to the consistency of pouring custard. Divide between two bowls and refrigerate.
When chilled sprinkle a generous layer of caster sugar evenly across the top and put under a hot grill until the sugar caramelises. Keep an eye on them in the grill as timing is crucial. Wait a few minutes before serving for the top to harden.