Simple Taste
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The book covers a broad range of recipes, from old English and French classics, to curries. Each recipe is Ross’s take on these dishes. Here is his very tasty version of Beef bourguignon.
Beef bourguignon
Stewing steak, pancetta, beef dripping, onions, flour, two bottles of red wine, carrots, garlic, boquet garni, beef stock, tomato puree, shallots
First of all, you want to cut your good quality stewing steak into nice large chunks (I do them bigger than mouth size, about 2 inches square). Pop the beef in a large casserole with some sliced garlic, a little thyme and a good bottle of strong red wine. Place in the fridge overnight.
To start cooking, drain the beef, you can discard the marinade. Pat the beef dry and season. Put a dollop of beef dripping and a little olive oil into a large frying pan, get it nice and hot and brown the meat all over in small batches. Remove and set to one side. Fry some pancetta until it’s crispy and set to one side.
Next chop three or four onions and put into a
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About the Book
The London cook, Ross Keenleyside believes we’ve neglected the good, honest, simple food of our past. Beef and stout crumble, chicken pies, coq au vin, Cornish pasties, hot pots, roasted chickens, toad in the hole, the drooling list goes on. Fantastic recipes written in a simple way, so they’re just as easy to digest from the page as they are from the plate. Get a flavour, with recipes and free blog at simpletaste.co.uk
About the Author
Ross has worked as an advertising writer in London for the last 25 years. Over this time, cooking has become a big love in his life and he has spent his time soaking up all the wonderful influences of one of the richest foodie capitals of the world. He lives in West London with his wife and two boys.