Provençal Beef and Tomato Stew
(Serves 6)
This is a great recipe to prepare in the summer, when there is a glut of fresh tomatoes which you can skin and dice yourself, instead of using the canned variety. The smell of Provence will waf
t through your house and your guests will be begging for the recipe (which I shall allow you to share!). This stew can be made up to 2 days in advance.
Ingredients:
2lbs. stewing steak, cubed.
Salt, pepper, bay leaves, thyme.
10 garlic cloves, peeled and chopped finely
Olive oil
2 x 15 oz cans of diced tomatoes (unadulterated!) or 28 oz. can whole tomatoes, roughly chopped
Method:
In a large pan, bring to boil enough salted water to cover the beef. Add a couple of bay leaves, a sprig of thyme, and some pepper. Cover and let simmer for 1-2 hours.
Remove the meat with a slotted spoon, and discard the herbs. If you strain the water, it can be refrigerated or frozen and used as a base for soups, etc.
In a sauté pan, heat a couple of glugs of olive oil, (be careful not to overheat) then sauté the beef with the garlic.
Add the canned tomatoes, salt, pepper and a few bay leaves.
Bring to the boil, then cover and leave to simmer on a low heat for about an hour or until the beef is meltingly soft and yields easily to a fork and the tomatoes have reduced.
Check and adjust seasoning.
Tel: 609 497 0121 auberginesetc@gmail.com
Princeton, New Jersey
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Rum & Cardamom Oranges with Honey Mousse
(Serves 6)
The oranges can be prepared up to 2 days before, and the mousse needs to be made a few hours before being served.
Ingredients: 
For the oranges:
Rind and juice of 1 orange
3 tblsp. lemon juice (or juice of 1 lemon)
5 cardamom pods
2 tblsp. rum
2 tblsp. brown sugar
2 tblsp. butter
3 whole oranges, peeled with pith removed, and sliced in rounds
For the mousse:
¼ cup water
½ cup honey
4 eggs, separated
1/3 cup sugar
1 cup heavy cream
Method:
Remove the peel from one orange, either with a zester, or with a small knife. If using a knife, make thin juliennes of the orange peel.
Bring a medium pan of water to the boil, and plunge the orange peel in the water. Simmer for 1 minute, drain and reserve.
Skin the cardamom pods, extract the seeds, and crush them in a pestle and mortar or on a board with the end of a rolling pin.
Extract the juice from the orange.
In the same pan that you blanched the orange peel, heat the rest of the ingredients, up until the oranges (do not include these).
Bring the sauce to a slow boil, stirring with a wooden spoon, and then leave to bubble for about 5 minutes until syrupy.
Place the orange slices in a dish and pour the sauce over them.
Sprinkle the blanched orange peel over the top, cover and chill.
Note: You can use this sauce for bananas: Pre-heat oven to 400°F, and peel and quarter 4 bananas. Layer them in an ovenproof dish, and pour the sauce over the bananas as soon as the butter has melted. Bake for 20 minutes, and serve warm, with ice-cream. A great way to use up over-ripe bananas that no-one will take from the fruit bowl!
For the honey mousse:
Bring the ¼ cup of water to the boil in the top of the double boiler.
Add the honey, and mix well until completely dissolved.
Remove from the stove.
In a separate bowl, beat the egg yolks and the sugar together, then pour the mixture into the honey syrup and mix well.
Return the pan to the stove, and stir continuously over medium-low heat (DO NOT LET IT BOIL) until the mixture starts to stick to the spoon, doesn’t separate, and is a uniform golden color. This takes about 20 minutes.
Remove the pan from the stove, pour the mixture into a large bowl, and set it aside to cool for about 20 minutes.
5 minutes before the time is up, beat the egg whites until they form stiff peaks, and fold them gently into the cooled honey mixture.
Then whip the cream and fold that in, too.
Transfer to serving bowl.
Cover the mousse with plastic wrap, and refrigerate it until serving time.
Note: You can decorate the mousse with toasted slivered almonds, candied orange peel, or edible flowers.
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