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WINE & FOOD | RECIPES

Crisp polenta

triangles add
texture to

this soft stew,
and a vibrant

golden colour

Serve with
ROASTED POLENTA
You can make the polenta base
a day ahead. I give instructions
below for the initial cooking, but
check your packet and follow its
instructions over mine, where
different, as they vary according
to the brand of polenta.
• 3tbsp olive oil, or
melted butter, plus
a little oil for greasing
• 375g quick-cooking or
instant polenta
1 Oil a shallow 30 x 20cm baking
tray. Bring 1.5 litres water to the
boil in a large saucepan. Add 1tsp
salt and pour the polenta into
the water, stirring all the time
with a wooden spoon. Continue
to stir for 8 minutes, then tip into
the baking tray and spread out.
Cover with cling film. Once tepid,
chill until needed.
2 Heat the oven to 140°C/
fan oven 120°C/mark 1 and oil
2 baking sheets. Turn out the firm
cold polenta and cut into 5cm
CARAMELISED ONION, them on a baking tray in the oven to dry for 30 minutes. triangles. Brush each triangle

ORANGE AND BEEF STEW Remove and set aside. with oil or melted butter, arrange
This rich stew creates its own sauce from the butter, onions 2 Set a large, ovenproof, lidded saucepan on the hob over with plenty of space on the
and meat juices. It can be made several days ahead and a low heat. Once hot, add the olive oil and half the butter. baking sheets and bake for 30
freezes well. If you want extra colour, add some steamed Once the butter has melted, mix in the onions and garlic and minutes, or until the polenta is
carrots before reheating and simmer gently in the stew for fry gently for 12 minutes, or until soft. crispy on the outside and fluffy
10 minutes. Try serving with roasted polenta (recipe right). 3 Trim the steak of any remaining sinew or fat and cut the inside. Serve with the beef stew.

• 1 unwaxed orange steak, trimmed meat into 1.5cm chunks. Toss in the seasoned flour. Increase To drink This is a deep, savoury

• 5tbsp extra-virgin • 3tbsp plain flour, the heat under the pan to high and mix the beef into the stew, not one with the sweetness
olive oil seasoned onions. Keep stirring until the beef is well browned, then of tomato, which makes it an
• 150g unsalted butter • 3 cloves add the dried orange peel, cloves, parsley sprigs, rosemary, easy partner for many dry reds.
• 600g onions, • Handful of parsley, bay leaf and remaining butter. Season to taste. Cabernet Sauvignon blends,
finely sliced plus 3tbsp chopped 4 As soon as the butter has melted, cover tightly and transfer Malbec and Tuscan reds all
• 2 cloves garlic, parsley to garnish to the oven. Bake for 2 hours, or until the meat is meltingly work well, as do the deeper
finely sliced • 2 sprigs rosemary tender and the onions have dissolved into a thick, rich coloured, fuller styles of Rioja:
• 1.5kg feather • 1 bay leaf sauce. Remove and leave to cool. Cover and chill once tepid. Baron de Ley Rioja Reserva

1
1 Heat the oven to 130°C/fan oven 110°C/mark / 2. Using 5 Reheat when needed and remove the orange peel and 2010, £10.99, The Co-operative;
a potato peeler, finely pare 5 strips of orange zest and place herbs. Garnish with the chopped parsley. £12.49, Waitrose.
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