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Serve up potluck perfection

The Dunbrody House’s star chef, Kevin Dundon, shares his favourite recipes

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Beef Hotpot

Beef Hotpot

Cinnamon and Apple Tart

Cinnamon and Apple Tart

Apple compote

Apple compote

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Beef Hotpot

THIS week we have two recipes which are great for a cosy weekend at home by the fire. My beef hotpot can be stewed on the stove or can be braised in the oven at 150-160C. Using the oven will require you to cover the casserole or dish with a lid or tin foil for the first 60 minutes to ensure the potatoes don’t burn. With any slow-cooked dish, the beef must be well-coloured at the start to create a delicious flavour and to make sure you don’t need to use beef stock. It can also be prepared in advance and topped with the potato last minute or prepared using some leftover stew. It will even be tastier the next day as the flavour has developed and infused into a beautiful fragrance. If you enjoy apple pie, then you will love my cinnamon and apple tart. It doesn’t require many ingredients. I use a butter puff pastry but you can use shortcrust or sweet pastry. A good puff pastry will bring the flakiness and recipeslightness that is needed, and you must make sure the apple slices are cut very thinly and overlapped tightly on the pastry. I also like to add a few spoons of apple compote (see top tip) on the base in between the pastry and the sliced apple but you can be creative and use a sprinkle of honey, butter and breadcrumbs, or even some almond frangipane mix. Happy cooking, Kevin

BEEF HOTPOT

Ingredients (serves 4):
■ 1 tbsp oil
■ 600g stewing beef, diced
■ 1 onion, chopped
■ 3 cloves garlic, chopped
■ 2 carrots, chopped
■ 1 tsp dried mixed herbs
■ 1 tbsp plain flour
■ 1 tbsp tomato purée
■ 1 tbsp Worcestershire sauce
■ 100ml red wine
■ 400ml beef stock
■ 4 potatoes, thinly sliced
■ 25g butter, melted
■ Salt and pepper

Method:

1. Pre-heat the oven to 160C.
2. Heat the oil in a large saucepan or ovenproof saucepan/casserole dish over high heat and add in the beef. Sear for 2-3 minutes until well coloured. Add the carrots, onion, garlic and herbs and continue to sauté on a medium heat for 4-5 minutes.
3. Next, add in the plain flour and tomato purée and use this to dry up any juices in the pan. Cook for 30 seconds then stir in the wine, beef stock and Worcestershire sauce. Season well.
4. Bring to the boil. Cover the saucepan with a lid and reduce the heat to low. Let it simmer for 40-50 minutes.
5. Remove from the heat and transfer into an ovenproof dish or keep it in the saucepan if it is ovenproof.
6. Layer the potatoes over the beef mixture, with each slice slightly overlapping. Brush the butter over the potatoes. Season with salt and pepper.
7. Transfer the hotpot to the oven for 30-35 minutes until the potatoes are tender and the entire mixture is bubbling. Remove from the oven and serve.

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Cinnamon and Apple Tart

Cinnamon and Apple Tart

Cinnamon and Apple Tart

CINNAMON AND APPLE TART

Ingredients (serves 4):
■ 200g ready-made puff pastry
■ 2 tbsp apple compote
■ 4 red apples, unwaxed
■ 1 egg wash
■ 50g butter, melted
■ 50g honey
■ 1 pinch cinnamon powder
■ 3 tbsp caster sugar


Method:
1. Pre-heat the oven to 160C. Line a baking tray with parchment paper.
2. On a lightly-floured work surface, roll the puff pastry to create a circle of about 30cm diameter or use the serving platter as a template to ensure it will fit. Remove the excess pastry and transfer the pastry base on the tray and prick all over with a fork. Place in the fridge to set for 10 minutes.
3. Once set, brush the pastry with the egg wash and spread the apple compote on the pastry keeping the edge of the pastry circle about 1cm clear to allow for an edge while baking.
4. Slice the apples very thinly and arrange on the apple compote, overlapping very tightly. Ensure the slices are overlapped as once baking they will dehydrate and shrink.
5. Place the butter, honey and cinnamon powder in a saucepan and melt until combined. With a pastry brush, carefully brush the apples with the butter mixture.
6. Transfer the pastry to the oven. Every 10 minutes, brush with more butter mixture to create a light caramelisation on the apples.
7. Bake for about 35 minutes until the apples are cooked and the pastry crispy.
8. Remove from the oven then sprinkle with the caster sugar. Set aside to cool for 20 minutes before serving.

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Apple compote

Apple compote

Apple compote

TOP TIP: A CORE INGREDIENT THAT WILL MAKE MY TART EVEN MORE APPLE-ING

TO make apple compote all you need are two cooking apples, peeled and cut into small pieces.
Place in a saucepan, add some lemon juice and three tablespoons of honey for sweetness. Add a drop of water to ensure the apples don’t caramelise.
Place over a low heat, cover with a lid and simmer for 5-8 minutes until the apples are breaking down. Then just stir every 2-3 minutes to ensure the apples don’t stick to the bottom.

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