Cooking advice

Buy Local Food : As an ‘everything in moderation’ kind of guy, I’d find a strict local food diet fascinating but obsessive and intimidating, says Peter Marks, program coordinator for the Appalachian Sustainable Agriculture Project in Asheville, N.C. He suggests a more gradual approach: Every week or month, replace one food in your diet that’s provided by a big, faraway company with a locally grown food.

Microwave Tip : Microwave ovens use around 50 percent less energy than conventional ovens; they're most efficient for small portions or defrosting. For large meals, stovetop cooking is usually more efficient

Kitchen Tip : Use a covered kettle or pan to boil water; it's faster and it uses less energy.

Safety in the kitchen

Make sure your ventilation is working properly and not blocked up, especially if you have a gas cooker.
Keep the oven, hob and grill clean. A build-up of fat and bits of food can start a fire.

Flemish Beef Stew

	Category	Stew Recipes
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	Ratings	0

Ingredients And Procedures

Servings: 4

2 oz chopped salt pork 1 ea bay leaf

1 lb beef chuck in chunks 1 t thyme

3 ea onions thinly sliced into 3 T Dijon mustard

1 t flour 1 ea French Bread (stale)

1 1/2 T vinegar 2 c stout or porter

1 ea parsley spring 1 T packed brown sugar

Blanch salt pork in boiling water 5 minutes. Drain and rinse well; pat dry. Transfer to heavy large skillet and cook over medium flame until lightly browned. remove from skillet using slotted spoon and reserve for use in salads or other dished. Increase heat to medium high. Add beef to skillet in batches (do not crowd) and cook until well browned on all sides, turning with spatula. transfer meat to heavy 2 to 3 quart saucepan. Add onions to skillet reduce heat slightly and cook until deep golden brown about 10 minutes, stirring occasionally. Blend in flour and cook about 30 seconds, watching carefully so flour does not burn. Add stout and stir, scraping up any browned bits. Bring mixture to boil. Pour over beef. Blend in vinegar, sugar, parsley, bay leaf and thyme. Cover saucepan and simmer mixture for 30 minutes.

Spread mustard over bread. Press bread into stew. Cover and cook until meat is tender, about 1 hour. remove bay leaf and discard. Serve immediately.

Serve with boiled potatoes, green salad and beer.

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<h1>Flemish Beef Stew</h1>
    <b>Ingredients And Procedures</b><p>
        <TABLE cellSpacing=2 cellPadding=3 border=0><TBODY><TR><TD><P><P>Servings: 4 <P>2 oz chopped salt pork 1 ea bay leaf <P>1 lb beef chuck in chunks 1 t thyme <P>3 ea onions thinly sliced into 3 T Dijon mustard <P>1 t flour 1 ea French Bread (stale) <P>1 1/2 T vinegar 2 c stout or porter <P>1 ea parsley spring 1 T packed brown sugar <P><P>Blanch salt pork in boiling water 5 minutes. Drain and rinse well; pat dry. Transfer to heavy large skillet and cook over medium flame until lightly browned. remove from skillet using slotted spoon and reserve for use in salads or other dished. Increase heat to medium high. Add beef to skillet in batches (do not crowd) and cook until well browned on all sides, turning with spatula. transfer meat to heavy 2 to 3 quart saucepan. Add onions to skillet reduce heat slightly and cook until deep golden brown about 10 minutes, stirring occasionally. Blend in flour and cook about 30 seconds, watching carefully so flour does not burn. Add stout and stir, scraping up any browned bits. Bring mixture to boil. Pour over beef. Blend in vinegar, sugar, parsley, bay leaf and thyme. Cover saucepan and simmer mixture for 30 minutes. <P>Spread mustard over bread. Press bread into stew. Cover and cook until meat is tender, about 1 hour. remove bay leaf and discard. Serve immediately. <P>Serve with boiled potatoes, green salad and beer. <P>----------------------------------------------------------------------------- <BR><BR></P></TD></TR></TBODY></TABLE>     <p>
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