pure brazen recipes

Cooking a risotto – Dispelling the mystique!

Ingredients● Pure Brazen Stock● 1 knob butter● drizzle cooking oil● 1 packet rice

DirectionsStep 1

The first is to measure your rice and stock reasonably precisely. Follow the instructions below or on the the rice pack.

Step 2

The second is to ensure your stock is hot. Before starting on your rice, bring your stock

For more info on these recipes visit www.purebrazen.com

http://www.purebrazen.com





to a simmer and keep it hot so that each time you add a ladleful it doesn’t slow down the cooking.

Step 3

The third secret is to first “toast” the rice. In effect, this means cooking the rice in hot oil and, if you like, a little melted butter, for a minute or so before adding the stock. It’s important that the rice is hot before you add the stock, so the rice should sizzle in the hot oil/butter when it hits the pan.

Step 4

The fourth is to stir the stock after you add each ladleful to help the rice absorb it.

Step 5

The fifth is to give the risotto a vigorous stirring with a wooden spoon when is has just reached cooking point, to release all the starches and make it really creamy. The Italians have a special implement for this, which is simply a wooden spoon with a hole through the middle, but an ordinary wooden spoon will do the job.

Step 6

And the last secret is – enjoy the cooking. I find making a risotto most therapeutic – especially with a glass of white wine in hand and the bottle in the other.. only joking. Everything in moderation!







Delish Betty, Absolute Delish! Hotpot

Ingredients● 1kg braising/ round steak (cut into 5cm chunks)● 1kg potatoes (cut into slices)● 75g butter● 150g baby onions● 4 carrots (peeled, cut into 5cm chunks)● 1 tablespoon plain flour● 200ml red wine● 1 Pot of Pure BrazenBeef Stock● 2 fresh thyme sprigs

DirectionsStep 1

Preheat the oven to 170C/325F/Gas 3.

Step 2

Season the meat with salt and freshly ground black pepper.

Step 3

Heat a large casserole dish until very hot then add a tbsp of oil and a small knob of butter. Fry the beef until browned all over, then remove from the pan and set aside. (You may need to do this in batches.)

Step 4







Add the onions and another knob of butter to the pan and fry for 2-3 minutes, or until lightly browned. Add the carrots and cook for a further minute.

Step 5

Stir in the flour then gradually add the red wine, stirring until smooth. Add the browned beef and the stock, season with salt and freshly ground black pepper and bring to the boil. Stir in the fresh thyme, then arrange the potatoes on top. Dot the surface with the remaining butter.

Step 6

Cover with a lid/ tin foil and cook in the oven for one hour.

Step 7

Remove the lid and increase the heat to 200C/400F/Gas 6 for 30 minutes.







Our ‘Tom Yum Yum’ Ramen Soup

Ingredients● 1 packet Pure Brazen Chicken Stock● 250g Water● 1 garlic (finely chopped)● 2 tablespoons Thai Fish Sauce● 2 tablespoons Thai Sweet Chilli Sauce● 1 lime (juiced)● 3 teaspoons sugar● 0.5 teaspoon grated ginger● red chilli● quick cook noodles● coriander leaves (chopped)

NoteOptional: some shredded cooked chicken or some prawns Tipdid you know that ginger and chillies keep very well in the freezer and can be cooked from frozen? Simply grate the frozen ginger (skin on) until you have the required amount and put the remainder back in the freezer. For the chillies, split lengthways to remove the seeds and cut into the desired size.

Directions







Step 1

Pour tub of Pure Brazen Chicken Stock into medium sized saucepan and add the water.

Step 2

Add chopped garlic and bring to a simmer gently on a medium

Step 3

While it is coming to a simmer add the grated ginger and, if using, the chopped red chilli. Seeds or no seeds? – it’s your choice but remember the seeds make it hotter!

Step 4

When it reaches simmering point add the Thai Fish Sauce, Thai Sweet Chilli Sauce, lime juice and sugar.

Step 5

Add the chicken or prawns if you are using them at this point and simmer until warmed through/cooked.

Step 6

Now comes the fun part – taste the soup. If it’s not sweet enough add more sugar, not salty enough add a little fish sauce, not sour enough add more lime juice, not hot enough add more Thai Sweet Chilli Sauce – you get the drift.

Step 7

When you are happy you have got the balance right add the noodles and cook following the instructions on the packet.

Step 8

Serve sprinkled with chopped coriander.







Hot Beef Noodles

Ingredients● 110g bean thread (transparent) noodles● 1 tablespoon groundnut (peanut) oil● 6 scallions● 2 garlic cloves, finely chopped● 1 red pepper (sliced)● 450g good quality minced beef● 1 tablespoon honey● 500ml Pot of Pure Brazen Beef Stock● 2 tablespoons chilli bean sauce● 1 tablespoon whole yellow bean sauce● 2 tablespoons light soy sauce● 2 teaspoons dark soy sauce● 2 teaspoons sesame oil● scallions (for garnish)

DirectionsStep 1

Soak the noodles in a large bowl of warm water for 15 minutes. When soft drain and discard the water. Cut into 10cm lengths using scissors or a knife.

Step 2

Heat a wok or large frying pan until it is very hot. Add the oil and when it is very hot and slightly smoking, add the spring onions, red pepper and garlic and stir fry for 15 seconds. Add the meat and honey and stir fry for 8 minutes or until it is cooked.

Step 3

Add all the sauce ingredients (Pot of Pure Brazen Beef Stock, chilli bean sauce, yellow bean sauce, light soy sauce, dark soy sauce,) except the sesame oil and cook over a gentle heat for about 5 minutes. Now add the drained noodles and sesame oil and cook for a further 5







minutes or until most of the liquid has evaporated. Ladle the noodles into individual bowls, garnish with the spring onions and serve at once.







Chilli ‘Con Kearney’

Ingredients● Vegetable oil● 1 onion (finely chopped)● 2 garlic (cloves crushed)● 750g minced beef● 1 teaspoon red chilli powder● teaspoon ground cumin seeds● 1 tin tomatoes● 1 tablespoon tomato puree● 250ml Pure Brazen Beef Stock● 1 tin kidney beans● 1 Red Pepper (chopped)

DirectionsStep 1

Heat some oil in a saucepan and sweat off the onion until it has softened and turned translucent. You don’t need a high heat for this. Then add the the garlic and cook for a few minutes – do not let the garlic brown as it will taste bitter.

Step 2

Add the chilli powder and the crushed cumin, stir into the onions and garlic and cook for a minute or for a minute or so.

Step 3

Turn up the heat and add the beef, break it up in the pan and cook until browned all over, stirring constantly.

Step 4

Now stir in the tomatoes, tomato puree, Pure Brazen Beef Stock and sugar and bring to the boil. Lower the heat to a simmer and let it tick over for at least 30 minutes or even longer if







you have the time. After a while taste for seasoning and add salt and pepper and more chilli powder as required.

Step 5

Meanwhile, drain the kidney beans in a sieve and rinse under cold water. Add the kidney beans to the saucepan and simmer for another 5 minutes until warmed through.

NoteTIP 1: CAUTION: The strength of chilli powders varies considerably from brand to brand so err on the cautious side when adding the chilli powder. Remember, you can always add more if it’s not hot enough but you can’t take it out if it’s too hot. (Reminds me of the time I cooked a full pot of bolognese sauce when on a camping holiday inFrance, adding an entire small tin of tomato puree, only to discover when we were just about to eat it that I had bought a tin of chilli paste instead! Arrrgghhhh, more beer immediately!!) TIP 2: This dish will taste even better if its cooked on the previous day and reheated before serving. This gives the flavours a chance to mingle and intensify.







Mushroom Soup ‘From the Cottage’

Ingredients● 500g Mushrooms● 25g butter● 2 tablespoons Olive oil● 1 leek (sliced)● 1 small potato (peeled and diced)● 2 cloves of garlic● 1 onion (chopped)● Salt and freshly ground black pepper● 650ml chicken stock (Pure Brazen of course)● 300ml milk● Parsley (chopped)

DirectionsStep 1

Melt the butter in a pan with the olive oil, then add the garlic, onion, leek, and potato. Sweat the vegetables for a few minutes.

Step 2

Clean and chop the less-attractive mushrooms, then add to the vegetable base to cook through.

Step 3

Pour in enough vegetable stock to cover the ingredients. Simmer for 10 minutes.

Step 4

Using a ladle, transfer the soup to a blender. Blend the soup to a smooth creamy







consistency. Pour the soup into a new pan and re-heat.

Step 5

Next, roughly chop the A-list garnish mushrooms and simply sauté in more butter and olive oil, with plenty of salt and pepper, until brown.

Step 6

Season the soup with salt and pepper and add a good glug of cream.

Step 7

The soup is now ready to serve. Pour into bowls and garnish with the sautéed mushrooms.







pure brazen recipes

Documents

rice pack

ingredients pure brazen

pot of pure brazenbeef

remaining butter

hot oilbutter

cooking point

small knob of butter

red wine