Sunday, 4 November 2012

Boeuf Bourguignon with Wild Mushrooms

I've made Boeuf Bourguignon in the past and it's been good, but this recipe by Marco Pierre White for Knorr is something truly delicious.  I particularly liked the way the baby onions, bacon and wild mushrooms were cooked at the very end and then poured over as a garnish.  The browned onions were then finished in a little more Port, which can only be a good thing.
My picture doesn't make this dish look anywhere near as tasty as it was.  Hot food and dark nights make everything seriously difficult to photograph! 
Having recently been sent the ingredients from Knorr which arrived all nicely packed and where supplied by Forman and Field my challenge was to make Marco's recipe or come up with something of my own.
Boeuf Bourguignon with Wild Mushrooms sounded and looked good so that's the way I went.


For some reason the box didn't contain the bulb of garlic that is needed, or the onion or a bay leaf - but that fussed me not - I always have such things to hand! 

My Top Tip - for Making this Recipe:
When making this recipe, which is so worth the bit of preparation and the long cooking time, please take a moment to watch Marco's video.
Why?
Because for some reason the printable recipe isn't exactly the same so I followed the ingredient amounts used in the video instead of the printable recipe.  To me they made more sense and sounded better.
So, you use the whole bottle of wine and will need more Port. 
In the video he uses 750ml wine (the whole bottle) and 250ml Port.
 This Seems Like Too Much Liquid?
 Don't forget, the wine and port are then reduced by half to intensify the flavour, and the finished casserole will have reduced by half too.

Marco also adds 2 Knorr stock pots and 1 litre of water and a whole bulb of garlic.  Following this makes for a seriously good meal and I'd recommend it to anyone, as I said before it was truly delicious.

Thank you to Knorr and Forman and Field, Jen and Neil for sending me yet another lovely box.  

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