Baked Alaska
Angela's Onion Bhajis
Baked Onion Soup With Gruyere Cheese And Madeira
Boeuf Bourguignonne
Bolognese Sauce
Brown Chicken Fricasse
Carrot & Corriander Soup
Chicken & Mango Balti
Chicken Chasseur
Chicken Basque
Chili con Carne
Clam Chowder #1
Chowder #2
Cloutie Dumpling
Diana's Cheese Fondue
Katherine's Chicken with Leek & Pancetta
Katherine's Lemon Curd
Katherines Sausage & Pasta Gratin
Key Lime Pie
Lemon Cake
Pat's Pavlova
Pot Roast Lamb with Rosemary
Spanish Omelette
Victoria Sandwich
  Boeuf Bourguignonne


2 lb (900 g) topside
2 tbsp (30 ml) fat or oil
100-g (4 oz) piece of streaky bacon,rinded and diced
1 tbsp (15 g) flour
3 tbsp (45 ml) brandy
50 ml (1/4 - pt) burgundy or other red wine
2/3 cup (150 ml) 1/4 pt stock
pinch of thyme
1 bayleaf
1 clove garlic, skinned and chopped
salt and pepper
6 - 8 shallots or tiny onions, skinned and left whole


1. Cut the meat into 5 cm (2 in ) squares. Heat 15 ml (1 tbsp) of the fat or oil in a large pan and fry the meat until browned, a few pieces at a time; drain and put in a large ovenproof casserole.
2. fry the bacon in the fat remaining in the pan, add the flour and allow to brown, stirring occasionally. Transfer to the casserole. Warm the brandy in a small pan, ignite and pour it over the meat while it is still flaming. Add the wine and stock, thyme, bayleaf and garlic, and season well with salt and pepper.
3. Cover and cook in the oven at 170°C (325°F) mark 3 for 2 hours. Melt the remaining fat or oil in a small pan, add the shallots and brown them; drain thoroughly and add to the meat.
4. Turn the oven down to 150°C (300°F) mark 2 and cook for a further 1/2 hour until the meat is tender. Remove the bayleaf before servirng