Feeling like eating French today, so I decided to make the most flavoured Beef Carbonnade….it smells and taste so good…….

Beef carbonnade by katyarichkitchen.com

Delicious rich sauce – Carbonade Boeuf

Serves 2-3


  • 450g braising steak, sliced or cut in small cubes
  • 1 large onion, thinly sliced
  • 2 garlic cloves, crushed
  • 3 tbsp butter or margarine
  • 1 tbsp plain flour
  • 300 ml light ale
  • 100 ml beef stock
  • 1 tbsp white wine vinegar
  • 2 tsp sugar
  • 2 bay leaves
  • parsley
  • salt and fresh ground black pepper

Preheat oven Gas 4, 180 ˚C, 350˚F 15 minutes before cooking.

  1. Melt 1 tbsp of the  butter in a frying pan, and cook the onions for 3 minutes, add the garlic and cook for further 2 minutes or until soft and transparent and place them to a oven-proof casserole.
  2. Add more 1 tbsp to the pan and fry the beef until the meat is browned completely and place on top of onions.
  3. Place another tbsp of butter to the pan, add the flour, mix together till make a roux, graduate stir the beer into the mixture then the beef stock, bring to the boil and continue cook until the mixture thickens.
  4. Stir in the vinegar, sugar, bay leaves, salt and fresh ground black pepper to taste and cook for further few minutes.
  5. Pour over the meat and onion and mix well together.
  6. Cover with a lid and cook in oven for 2 hours or until the meat is tender, stir the carbonnade occasionally during cooking.
  7. Discard bay leaves, check seasoning and sprinkle with parsley.
  8. Serve with mashed or baked potatoes.Bon appétit¡¡¡¡

Beef carbonnade - katyarichkitchen.com

Viva Spain..another national holiday and for the sunny and beautiful day my one roast yummy..”Drunk Chicken” (Frango Borracho)


Serves 4


  • 1.5 kg whole chicken
  • 1 lemon
  • 7 garlic cloves
  • 1 tbsp butter
  • small bunch of fresh thyme or 2 tbsp  dried thyme
  • mix of fresh ground pepper such as black, white, green, Jamaican etc.
  • 8 whole fresh black pepper
  • 1 can of beer 500ml, room temperature
  • salt

Preheat oven Gas 5 375˚F, 190˚C 15 minutes before roasting the chicken.

  1. Throughly wash chicken, inside and out side, in cold water. Drain well and pat dry with paper towels.
  2. In a mortar add  4 garlic clove, 8 whole fresh black pepper, a bit of sea salt and work with a pestle  to crush all the ingredients, add 1/2 juice of a lemon and half bunch of thyme, mix well and rub inside the chicken with the mixture.
  3. Wash the can of beer, open it, take all the liquid of  and with a knife or scissor cut the can in a half, wrap in a tin foil and return half of the liquid into the can, add 3 garlic cloves, half lemon halved and thyme. (Don’t drink the other half of beer……you are going to use it…..open another one rsrsrsr.)
  4.  Rub the chicken all over with butter . Mix the salt, fresh ground pepper mixture and the rest of thyme in a little bowl, then sprinkle it over the chicken.
  5. Lower the chicken on to the open can, so that the chicken is sitting upright, with the can in its cavity.


  6. Place the chicken in a ovenproof dish and cook for  around 1 1/2 hour, depend on the size of the chicken.
  7. Occasionally pour the other half of the beer on the chicken little by little throughout the cooking period.
  8.  A way to tell if the chicken is done is to poke it deeply with a knife( the thigh is a good place to do this), if the juices run clear, not pink, the chicken is done.
  9. Once the chicken is cooked, let it to rest for 10 minutes. Carefully lift the chicken of the can. Use tongs to hold the top of the chicken.
  10. Serve chicken accompanied with vegetables or potato salad and juice from the can.

Bom apetite 


Mediterranean chicken and pepper bake

Serves 4-6


  • 4 chicken breast, boned and skinned
  • 1 large green and 1 large red pepper, cored and seeded
  • 1 large onion
  • 4 tbsp olive oil
  • 2 clove of garlic, peeled and crushed
  • 1 tbsp flour
  • 1 tbsp chopped fresh parsley
  • 1 tbsp chopped fresh oregano
  • 150 ml strong chicken stock
  • 300 ml double cream
  • grated zest of half a lemon
  • 2 egg yolks, beaten
  • salt and black pepper
  • 1 tsp ground nutmeg
  • 75 g parmesan cheese, grated


  1. Preheat the oven to 160 C/ 300F/ Gas 2
  2. Thinly slice peppers and onion. Heat 2 tbsp of the olive oil in a frying-pan and cook the peppers for 5 minutes, until softened. Remove from the pan with a slotted spoon. Add the onion and garlic and cook for 5 minutes to soften. Remove from the pan.
  3. Add remaining olive oil to the pan and heat. Cut chicken into 205 cm/1 in pieces and add to pan. Cook for 5 minutes, until browned. Gradually stir in the flour and cook for 2 minutes. Add the herbs and stock. Bring to the boil.
  4. Remove from heat.
  5. Arrange a layer of peppers and onions in the bottom of a large ovenproof dish.Top with the chicken and peppers.
  6. Stir  the cream, lemon zest, egg yolks, salt, pepper and nutmeg together in a bowl and pour over the meat. Sprinkle with the cheese. Bake in the oven for 35 mins. Remove from the heat and serve with mix salad, rice or mashed potatoes.