Winter Warming Pot Au Feu

Well, we promised you a delicious, hearty winter-warmer, so that’s exactly what you’re getting this week – it’s Pot au Feu! This classic French dish is a staple during the winter months and it’s got everything you might want on a cold January night after work. Literally translated as "pot on the fire", (doesn’t get much cosier than that, eh?!) this dish uses mostly winter vegetables and the best cuts of beef for stewing. It is one of Carine’s favourite classic slow-cooked stews - earthy; meaty and full of vegetables, served in a clear broth which is – and here we quote – “scrumptiously delicious”.

Sounds pretty good, huh? Let’s get started! This recipe serves 6 people, and can be a real showstopper, or you can simply keep it all for yourself and have it several days in a row!

Ingredients

• 1.5kg Beef (choose the best cuts for stewing – we recommend oxtail, cheeks, brisket or additional lean beef)
• Beef bones for deeper flavour (optional)
• 3 large carrots
• 2 sticks of celery
• 2 potatoes
• 2 turnips
• 2 medium leeks
• 1 onion
• 5 cloves
• 2 cloves of garlic
• Bouquet Garni (2 bay leaves, 5 fresh sprigs of thyme, parsley – traditionally tied together with cooking string, but this isn’t strictly necessary!)
• 1 beef or vegetable stock cube (optional)
• 10 black peppercorns
• Coarse sea salt (to taste)

Method

1) Tie your meat with cooking string to help it keep its shape while it cooks. If you can’t find cooking string, cut the meat into big chunks instead.

2) Peel the carrots, wash your leeks and celery, then cut all into large chunks.

3) Peel your onion and stud it with the cloves.

4) Place your meat, stock, and bones if you have them in a large pot and add 5 litres of cold water.

5) Bring to the boil and skim the broth regularly, removing the foam.

6) Once the mixture no longer forms a foam on the top, turn down the heat and add the rest of the ingredients.

7) Bring the mix back to the boil, cover it then let it simmer over a very low heat for a minimum of 4 hours (if you have a slow-cooker, you can use this, turning the setting to “Low”).

8) To serve, remove the meat and vegetables from the broth and place them on a plate, then ladle over a little broth. Carine serves her pot au feu with Dijon mustard or Dijon Mayonnaise, but we’ll leave your condiment choices up to you.

Bon appetite! We hope this warms your cockles. If you do have a go making this at home, get in touch on Twitter and let us know – we’d love to hear how you got on! 

Fantastic Winter Vegetables and Where to Find Them

In the UK, we are incredibly lucky to have delicious local produce all year round, even in the depths of winter. And as part of her healthy, sustainable 2016, this week Carine will be sharing some of her favourite winter veg and how you can get hold of them.

Carine’s favourite winter vegetables:

Beetroot, parsnip, butternut squash, all sorts of winter cabbage.

Where you can find them:

Carine grows most of hers in her allotment. Otherwise she sources them from Farmer’s markets in Brixton or Clapham Common- “they have everything I need and I can be sure it is all locally sourced.” If you can’t grow your own - she recommends going to your own local farmers’ market to find what’s seasonal. “These brave growers need the support of their local community to survive”

Tips on how to grow or forage for them yourself:

According to Carine, it has never been easier to grow your own veg. Even without proper outdoor space, great winter vegetables like carrots, beetroot, squash, and salad can be grown in pots - you don’t need large plots of land. This year, Carine will be building a vertical garden using recycled wooden pallets. These are easy to collect - you can even find them on the street! And it takes very little to upcycle them into a fantastic trailing garden space. Keep an eye on the blog for Carine’s blogpost in March on how she built her own vertical garden.

For an alternative to gardening, we suggest you give foraging a go. One of Carine’s greatest passions, she is always looking for edible treasures on streets, commons, and in fields. Foraged produce can even be more nutritious than its farmed cousin. Good things to look for at the moment are green leaves, mushrooms, and some fruits – but make sure you know what you’re looking for before you eat anything! A great book for beginner foragers is Darina Allen’s 'Forgotten Skills of Cooking.'

Carine loves hearty, earthy dishes like slow-cooked stew, which winter vegetables are made for. If you are a fan of warming winter recipes too, keep an eye out for next week’s post where we will be sharing one of our favourite recipes!

The Story of Marie's Little Jar

“As I develop food and recipes from time to time I come across special a flavour that goes beyond one dish. Marie’s Little Jar is the result of those special flavours.”

When Carine’s not busy running supper clubs or making food for the Supper app, she can be found in her kitchen, coming up with exciting new products for her line Marie’s Little Jar.

How it all started:

Marie’s Little Jar was born from Carine’s deeply-held belief that everyone should aim to cook more at home. At the same time, she understands that not everyone has the time and resources necessary to make delicious meals from scratch every day of the week. Thus was born Marie’s Little Jar, a range of products designed to bring that little extra oomph to your cooking, for minimal effort.

“Marie” is Carine’s first name, and the “Little Jar” indicates that little kitchen secret, that jar of something special you always have in the cupboard. In other words, Carine is opening her kitchen to you, in order to make your life tastier and simpler.

None of the sauces in the MLJ range conform to one specific cuisine, but Carine is continually influenced by the cooking and ingredients of her home country – Cameroon. Cameroonian food makes creative and unexpected use of spices, a theme which carries through all of Carine’s cooking, including the Marie’s Little Jar range and, to this day, many of the spices she uses come straight and only from Cameroon.

What makes MLJ unique:

• The sauces are raw and use only natural preservatives and no additives
• High in flavour
• Minimal processing
• Focuses on “free from”, suitable for vegans
• Besides the Cameroonian spices, all produce is sourced locally
• Increasingly made from foraged produce
• Encourage sustainability.
• Made locally in Carine’s home kitchen

What’s in the range:

Marie’s Little Jar features a range of kitchen goodies - from flavoured sauces, marinades, and jams, to flavoured salts and other tasteful kitchen combinations.”

The Green Sauce – This basil-based sauce is Carine’s secret weapon, developed to add that extra zing to your homemade dishes. It is both a marinade and a condiment - not quite pesto, not quite hot - the exact spices and herbs in this sauce are a closely-guarded secret, but we can promise you, you will love it. Originally created as a marinade for grilled meat, it is ideal for a BBQ.

The Red Sauce – Sun-dried-tomato-based, this warming Mediterranean-inspired sauce is ideal for pasta and fish dishes. The perfect speedy supper without compromising on taste.

The Hot Chilli Pepper Sauce – CAUTION: this sauce is HOT HOT HOT. Made from a highly-confidential mix of spices and chilli peppers, this fiery concoction is packed full of unexpected flavours. Very spicy and utterly delicious, this is a welcome addition to any dish you want to pack a punch.

What’s coming in 2016:

As well as developing her “free from” collection further, Carine has some exciting new additions to the Marie’s Little Jar roster.

The Foraged Range:

• Wild Garlic Pesto
• Wild Apple & Rosehip Chutney
• Blackberry
• Elderberry-Caper

The Flavoured Salt Range, made with real sea-salt from France:

• Cacao, Rosemary & Vanilla-flavoured Salt - Perfect for slow roast (Lamb)
• Penja Pepper-flavoured Salt - Highly-flavoured white pepper from Cameroon, perfect for grilled meat and fish
• Pork Rub-flavoured Salt -Ideal on Pork
• Red Wine-flavoured Salt - Perfect for stew
• Pink Grapefruit & Thyme-flavoured and Lemon & Lime-flavoured salt -The perfect finish for your salads

It looks like 2016 is going to be a delicious year! If you want to try any of the products mentioned here – head to the Facebook page and keep an eye on her Twitter to find out where she will be selling next!

Do Something Good in 2016

Welcome to 2016! We hope you all had a wonderful Christmas, full of food and family and friends. But, after all that decadence and all that receiving, we thought it was time to give a little back, so this month we’re focussing on eco-friendly food and eating sustainably. To kick us off, we chatted to Carine about what eco-friendly food meant to her, and why it is important.

What is “eco-friendly food” or sustainable food exactly?

For me, eco-friendly food, or sustainable food, means eating food that is grown locally, using a sustainable agriculture and also eating food seasonally. Eating seasonal vegetables which are locally produced and organic puts you right at the heart of the movement.

Is this something you’ve always been interested in? How did you get into it?

That is an interesting question. I come from a part of the world where organic and sustainable food is a way of living and this was something that I, somewhat wrongfully, took for granted for a number of years. But I have always been fascinated by the process of growing my own vegetables or having my own coops – eggs, fresh meat, etc…. You see, back when I was living in Cameroun, locally-produced food was easy and much cheaper than imported food. And, more importantly, it constituted the staple and cultural belief of locals like me. Market stalls, which might be called “farmer’s markets” in the UK, were open daily.

That said, at age 9-10, I wasn’t so thrilled to be asked to wake up early in the morning to stroll through the local market stalls or being asked to go and look for that special farmer located at that special corner because that farmer always had the freshest vegetables in the market (according to my relatives).

Even though I was a city girl from Yaoundé (the capital of Cameroun), I always preferred spending time in the countryside with my cousins. I felt joyful whenever we could cook our meal made from home-grown vegetables. I was always so jealous that, not only was there a family allotment, but each and every one of my cousins had their own small allotments and learnt to cultivate greens from as young as 5. I was always super excited when we visited, wanting to run in the fields, and get a bucket to scoop out my own prawns or fish from the river (Yes you heard me, this was how easy it was to get prawns - as long as you had the right technique…) and cook my own vegetables. In fairness, that excitement seemed pretty crazy to my relatives as this was their daily routine, so they didn’t see anything exciting about having to harvest yet another root vegetable.

Just speaking about this now has got me really excited all over again! Really, eating sustainably has always been a passion, even before I could say my first word.

What do you do currently to eat and cook sustainably?

There are two things that are truly dear to me - being able to grow my own vegetables, and trying as much as possible to limit my food waste. Again, this is largely due to my background. Although I lived most of my life in Europe, those early years spent in Africa have taught me to respect what you put on your plates, on so many levels.

My 2014 New Year’s Resolution was to get myself an allotment, after having done all sorts of growing experiments from my tiny back yard in Brixton. Now, most allotment-seekers knows that this is near impossible if you live in London. I, therefore, started to look for alternative options, so I was thrilled to find myself a back garden to grow my vegetables through landshare.net. 

My 2016 New Year’s Resolution is to create a network of local farmers with surplus crops – food which I would like to use for my “Ugly Veg”-themed supper clubs throughout next year. As I am also a keen forager, this surplus food, along with the fruits of my foraging, will help invent the most creative, healthy, yummy, and eco-friendly meals. And I am officially calling out to anyone who can help me achieve this.

How can we all be a little more eco-friendly with our food? Give us your top tips.

1) Grow your own. There is nothing more fulfilling than seeing a simple grain transform into something you can safely eat. The best is knowing that you made it happen. Eating locally can help you trace and trust what you eat but growing as much veg as you can, even from your kitchen window, is a great step forward.

2) Eat locally and in season. This is food at its best.

3) Forage, forage, forage. There is no shame in it! It is super-healthy, fun and eco-friendly - as long you bear in mind an element of sustainability when harvesting your findings!

4) Turn your back on mass-produced ready meals. Cook more yourself and share your food! Don’t leave it to other people. The sharing economy has made it fun, and so much easier, to share your experience and skills, and there are plenty of platforms out there which can help you achieve just that.