Sunday, April 24, 2011
This recipe comes from Simon and Alison Holst again, from the other slow cooker book I have of theirs..
The cobbler is a modified version of a Hugh Fearnley-Whittingstall recipe.
For 4-6 serves
700g chuck or other stewing steak
2 medium onions, finely chopped
1-2 cloves garlic, finely chopped
2 rashers bacon, chopped
2 tsp oil
1 1/2 c beer
1 tbsp golden syrup or treacle
1 tbsp brown sugar
1 tbsp Worcestershire sauce
1 tsp salt
Turn the slow cooker onto high and coat with non stick spray. Cut the meat into 2cm cubes, discarding fat but leaving the connective tissue, since it tenderises as it cooks. Place it in the slow cooker.
Lightly brown the onions, garlic and bacon in the oil in a large frypan for 5 minutes. Meantime, put the remaining ingredients in with the meat. Add the pan contents when ready, stir everything together then put on the lid.
Turn the heat down to low and cook for 6-8 hours. Taste before serving and add extra salt or brown sugar if necessary. About 15 mins before serving, thicken the liquid with cornflour mixed to a thin paste with water and switch the heat to high.
Cheese Cobbler topping
200g self-raising flour
1 tsp salt
6 tbsp chilled butter, cut into pieces
100g cheddar, grated
1 big handful chives, chopped
2 large eggs
70ml whole milk
Sift the flour and salt, rub in the butter and stir in the cheese and chives. Whisk the eggs and milk, and stir into the flour mix - it should be fairly sloppy. Drop spoonfuls of cobbler dough all over the top of the casserole (you can do this in one large dish or in individual ones, just adjust the cooking time to suit). Brush lightly with more milk and bake, uncovered, for 35 minutes until the cobbler is golden.