Slow cooked Pepperberry Wagyu


Ingredients


2 small red onions

1 carrot

1 stick of celery

1 red capsicum

2 cloves of garlic (crushed)

420gm cubed Wagyu Beef

1 400g can of champignon mushroom

1 Tbs Ground Pepperberry

2 Tbs Tomato Paste

2 Bay Leaves

1 lemon cut in 1/4

1 cup of water

1 tsp crushed bush tomato


Let’s get Cooking


Dice the vegetables and place in the slow cooker, add garlic, beef, Ground Pepperbery, Tomato paste bay leaves, lemon and water. Mix well to combine. Place in ShuttleChef pot. Bring to simmer and simmer for 20 minutes.

Place pot in the bottom of your ShuttleChef and place second pot full of boiling water on top of first pot. Close and seal ShuttleChef lid.

Slow cook for 7 hours.

10 minutes before serving add bush tomato and a salt to taste. Serve with polenta cakes, steamed beans and wild rocket salad.





This delicious baked polenta side dish makes even simple dinners feel special.


Ingredients 


Olive oil, to grease

1.5L water

2 chicken style stock cubes

220g instant polenta 

1/2 cup finely grated parmesan

20g butter

2 tablespoons olive oil

1/3 cup finely grated parmesan, extra


Let’s get Cooking 


Brush a 26cm round springform baking pan with oil to lightly grease. Line the base and along sides with baking paper, allowing the sides to overhang.

Use the top pot from the ShuttleChef Chef measure out 1.5L of the boiling water. Place the water and stock cubes back in the pot over medium-high heat. Bring to the boil. Gradually add the polenta in a thin steady stream, whisking constantly, until combined. Reduce heat to medium and cook, stirring constantly with a wooden spoon, for 2 minutes or until the mixture thickens and the polenta is soft.

Remove from heat and stir in the parmesan and butter. Pour the mixture into the prepared pan and smooth the surface. Set aside for 30 minutes to cool. Cover top with glad-wrap and place in the fridge for 30 minutes to set.

Preheat oven to 200°C. Remove the springform ring. Cut the polenta into 12 equal portions. Drizzle over the oil and sprinkle with the extra parmesan. Bake in oven for 15 minutes or until golden. Serve.



Make it ahead: Prepare this recipe to the end of step 3 up to 2 days ahead. Continue from step 4, 15 minutes 


To watch the latest YouTube where I talk about the use of the ShuttleChef  ðŸ‘‡


https://www.youtube.com/watch?v=1-L9hBV6ls8


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