700g Onions, peeled and chopped
225g Potatoes, peeled and chopped
700g Sweet Potatoes, peeled and chopped
1.8L Vegetable Stock
6-8 Lemongrass Stalks
Sweat the onions and potato in the butter over a very low heat for 5 minutes.
Add the sweet potatoes and stir to coat them in the butter.
Pour in the stock, bring to the boil, then reduce the heat and simmer for 30 mins.
Meanwhile, remove the dry outer layers of the lemongrass and finely chop the moist interior.
Cover with boiling water and leave for 10 minutes, then add the lemongrass and its soaking water to the soup.
Puree in a blender, then reheat and season to taste.
Beef Cheek & Mushroom Ragout
1.5Kg Beef Cheeks, cut into 5cm cubes
4 Tbsp Vegetable Oil
2 Onions, peeled and chopped
1 tsp Plain Flour (heaping teaspoon)
600ml Red Wine
400g Mushrooms, quartered
3 Carrots, peeled and sliced
1 sprig Thyme
1 sprig Rosemary
1 sprig Sage
1 clove Garlic, peeled
300ml Beef Stock
In a large casserole dish brown the beef cheek, remove and then brown the onions and carrot.
Return the meat to the dish and then add flour.
Cook on low heat and then deglaze dish with red wine.
Add herbs, mushroom, beef stock and garlic.
Cover casserole and place in oven for 2 hours or until meat is tender.
Serve with crusty bread.