Greek
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Greek Cauliflower Chowder
A rustic take on Cauliflower Chowder, built on olive and caper and finished the way we like it....
Greek · Dessert
Braised Beef Tart
Our tested Braised Beef Tart: sun-drenched, generous, and balanced with olive and caper. Serves 8 people with plenty to go around.
Free to cook
Method
How to cook it
Prep everything first: chop the aromatics, measure the olive and caper elements, and pat the beef dry so it colours well.
Warm the olive oil in a large pan over a medium heat and soften the onion and garlic until sweet and translucent, about 5 minutes.
Turn up the heat and add the beef. Lower the heat, cover, and braise gently until everything is meltingly tender.
Stir in the dried oregano and the rest of the olive and caper flavours, letting them cook out for a minute until fragrant.
Add the leek along with a splash of stock or water, then cover and cook gently until everything is tender and the sauce clings.
Tested in the Stewart & Musell kitchen. Timings assume a standard home oven and hob.
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