Beef Stamna

This is a fantastic slow cooked Greek beef stew which I came across during my couple of seasons in Corfu some decade ago and is so hearty and comforting as a dish - it is like a hug in a bowl. 

I've played around with this quite a bit as there aren't a mass of recipes available online for it - the basis comes from this Mamtas Kitchen recipe but I have tinkered with it quite a bit - depending on my family's tastes and preferences, what I've had in stock and most importantly, how I remember it from Corfu myself.

It can also be made with lamb if you prefer, but I've only ever had it with beef and don't be alarmed by the large amount of cinnamon - by the time it has cooked out, it's just really aromatic and flavoursome. I prefer the consistency using white wine, rather than red too, but feel free to experiment. I also transfer the slow cooker dish to the oven to melt the cheese - and last week we had the Stamna a day after cooking - and it seemed even better than normal, so is a great batch cook idea. 

You can also cook this in an ordinary casserole dish in the oven at a very low heat of around 140 degrees for several hours.

Traditionally you would find this dish served individually in earthenware dishes which remain very hot - I always make a family sized dish, and dish up individually into cold bowls - which helps prevent burning little ones' mouths.

The below comfortably serves a family of four with some Dirty Greek Fries and crusty bread on the side. I cook in my slow cooker all day and the end result is a rich, glossy sauce and melt-in-the-mouth meat that falls apart at the touch of the fork. In a word, delicious.

Beef Stamna

Here's how:

• 500g beef shin (you could also use braising steak, or stewing steak)
• 3 tbsp plain flour
• Large pinch of salt
• Black pepper
• 1 large white onion
• 3 large carrots
• 4 large potatoes
• 3 garlic cloves
• 1 jar passata
• 4 heaped tsp cinnamon
• 2 heaped tsp paprika
• 1/4 freshly ground nutmeg
• Pinch of white sugar
• 2 sprigs Rosemary
• 4 bay leaves
• 1 glass dry white wine
• 500ml beef stock (I use a Knorr Beef Stock Pot)
• Large handful grated hard cheese (Cheddar, Grana Padana, or even a Red Leicester works here)

Firstly cut the meat up into decent sized chunks and set aside. Drizzle a generous amount of olive oil into a pan and place onto a medium heat.

Now place the plain flour into a bowl and season very generously with black pepper and a pinch of salt. Stir a little and then place the beef pieces into the flour and move around to ensure they get a good coating of flour - this will ensure the sauce thickens nicely later on.

Now add the cinnamon to the pan and mix the beef around so it gets a good coating. Allow to cook for a minute or so.

Place the beef into the now hot pan and allow to just brown off a little on each side, then place into your slow cooker (or casserole dish). 

Now pour the white wine into the still hot pan and allow to de-glaze the pan of any excess flavours and after a minute or so pour everything into the dish.

Next prepare the vegetables - peel and dice the onion, mince the garlic and add to the dish.

Peel the carrots into thick slices and place into the dish. 

Peel the potatoes and cut into cubes; rinse them off a little, then place into the dish.

Add the remaining spices (paprika and nutmeg), the pinch of sugar, the passata, Rosemary and the made up stock. Now season one more time, mix together, pop the lid on and leave to cook for 6-8 hours on the slowest cooker method - or if using the higher/speedier mode then for 3-4 hours.

Don't touch the lid for the first two hours, but after that give it a stir every hour and watch it thicken, and fill your home with the most delicious aromas.

Once getting ready to serve pop the oven on high - grate the cheese up, and place a little mounds in various spots across the cooked Stamna dish and place the interior part of the dish into the heated oven and once the cheese the melted, you are ready to dish up. Enjoy!

If, like me, you love a hearty Greek dish in the colder autumn and winter months here are a few more you may enjoy:

Greek Stuffed Tomatoes

Souzoukakia - Greek Meatball Bake

Pastitsio - The Greek Lasagna

Moussaka

Prawn Saganaki

Spanakopita - Greek Spinach and Cheese Pie

Greek Briam - Vegetable Stew

Greek Chicken One Pot

Top 10 Foodie Must-Do's in Cornwall

We recently visited Cornwall for the second time in a couple of years and enjoyed a fantastic family holiday filled with plenty of delicious offerings.

With x4 under 5's in our number, my sister-in-law and I actually did a lot of the catering - particularly breakfast and a few dinners too, as well as a mean set of packed lunches, but we did find the time to enjoy some really tasty treats out and here is my selection of the top ten must do foodie experiences whilst staying in Cornwall.

1. Crab Sandwiches

Crab Sandwiches overlooking Port Isaac

A crab sandwich with just a hint of mayonnaise a squeeze of lemon and plenty of seasoning is a real thing of beauty when the crab itself is fresh, sweet, juicy and delicious. 

You could get a fancy pants one in any given restaurant around Cornwall, as they appear on many a menu, but you would do just as well in a simple sandwich shop such as Fresh from The Sea in Port Isaac and then if you can find an idyllic spot like the below picnic bench overlooking the view you’ll be hard pushed to beat that food memory.

2. Cream Teas

Cream Teas at The Harbour Hotel, Padstow

The Cornish way of serving a cream tea is always jam first, and then cream on freshly baked fruit or plain scones; and you’ll find these served in bakeries, cafes, restaurants and hotels all over Cornwall - it is after all a speciality. 

If you are staying somewhere and self catering a visit to a bakery such as The Chough Bakery in Padstow will equip you with all you need to prepare them at your designated holiday home - Roddas Cream is mandatory here and they do travel well - last time I brought more than a dozen home for my work team. 

But it is a real treat to enjoy a pot of hot tea and a selection of scones out somewhere nice - The Harbour Hotel in Padstow is a great venue. It offers scenic views over Padstow harbour and if you're lucky to visit on a bright day, those views are exceptional. My sister-in-law and I actually found it a welcome haven during a rainy storm. The scones were fresh and delicious, the staff friendly and the decor modern. Best of both worlds.

I'm also told the cream tea at The Scarlet is exceptional - but sadly we haven't made it there yet - next time.

3. Fish and Chips

Fish and Chips from Stein's Fish and Chips, Padstow

It would be a travesty to visit any seaside hamlet for a length of time and not enjoy fresh fish and chips, and in Cornwall you are spoilt for choice. 

Whilst this is certainly not an ad for Rick Stein, Stein's Fish and Chips at Padstow harbour is a fantastic place to start and you’ll be hard-pushed to find fresher, flakier cod (if that is your fish of choice) with a perfectly crisp batter and the chips are a joy too - crisp on the outside, with fluffy insides. They do a good selection for children too with goujons and smaller cod bites available - these went down amongst our four under 5's.. 

It even travels well as we bought it back to our holiday home in St. Merryn a ten minute drive away.

4. Ice Cream

Me and Bea enjoying the Reeves ice cream at Port Isaac

Driving around Cornwall you’ll be amazed at the number of cows grazing in fields so it isn’t really any wonder that Cornwall is home to some great ice cream farms. We visited Callestick Farm in Truro and can vouch for their rum and raisin, caramel, strawberry and lemon ice creams with passion. The farm also has a pretend cow where the children can learn how to ‘milk’ which provided ample fun for my two, as well as an adventure playground and several farm animals so is well worth a stop. 

We also tried several Roskilly’s ice creams during our stay, although sadly we didn’t make it to the farm in Helston - it is on our list for next time. Their vanilla ice cream is incredible - super creamy, strong with vanilla and just delicious.

Special mention to the super quaint three wheeler ice cream cart, Reeves, at Port Isaac too - Beatrice and I can vouch for their mint chocolate chip and strawberry flavours..

5. The Mariners

Meeting Mr Paul Ainsworth at The Mariners

Beef Burger at The Mariners, Rock

Haddock and Chips at The Mariners, Rock

Whitebait at The Mariners, Rock

Children's Sausage and Mash at The Mariners, Rock

We had the good fortune of visiting Rock - a short boat taxi of £4 per adult from Padstow on the very day that Paul Ainsworth’s latest Cornwall venture, The Mariners, opened; and we couldn’t resist an impromptu lunch. 

We had the luck of Chef being in the kitchen too, and being the fan that I am I couldn’t resist a sneaky selfie with him even though I was a little star-struck. .

Regarding the food, what you will find here, are absolute pub classics, just executed incredibly well. My sister-in-law enjoyed a delightful Ploughman's, I a juicy beef burger, with crispy bacon, cheese and all of the trimmings, served in a toasted brioche bun and with addictive thin and delicious French fries. Glen and my brother-in-law had the fish and chips, haddock this time, and Paul declared it 'the best fish and chips I've ever had' - praise indeed. The children devoured sausage and mash - which arrived so appetising, that I almost regretted my own choice. We also enjoyed an appetiser or salty, flavoursome fried whitebait which were eaten in moments by our table.

Beautifully adorned with a splendid dark wood and well stocked bar; with well informed, polite staff, Mariners is very reasonably priced for the quality of food on offer and well worth a visit to the Rock. If and when we return - we will undoubtedly be trying to book for Sunday lunch.

6. The Cornish Arms

Goan Cod Curry at The Cornish Arms, St Merryn

Children's Ham, Egg and Chips at The Cornish Arms, St Merryn

Vanilla Panna Cotta with Stewed Rhubarb

The Cornish Arms is a long-standing favourite with tourists and locals alike and is another Rick Stein venue. It is casual inside and you do get the occasional dog in the restaurant so be warned if like me, you're not very dog friendly. There is also a beautiful garden area and this backs onto a field full of sheep which is great when you have children with you like we did for keeping them entertained.

One again, you will find pub classics on the menu at The Cornish Arms - done really well. Ham, egg and chips, scampi, hearty pies with mash potato but alongside the well executed classics you’ll also find inspiring little dishes such as my Goan Cod Curry which was delicately spiced but packed a punch and was served with rice and roti and went down a treat. We made it to pudding and mine was to die for. A sweet vanilla panna cotta with the perfect wobble and served with my favourite fruit, rhubarb stewed and delicious with just the perfect amount of tart. Fantastic.

7. Fudge

Roly's Fudge Pantry, Padstow

Roly's Fudge Pantry, Padstow

My brother-in-law and I were probably the worst instigators of the fudge buying during our week-long stay, both guilty of a sweet tooth and our usual place of purchase was Roly’s Fudge Pantry in Padstow. 

Their sea salt fudge and vanilla fudge is exceptional and the great thing at Roly’s is you fan see them actually preparing the fudge on site from the window and when in-store which intrigued my eldest daughter no end. We had to bring some home as gifts and we enjoyed our own haul on the 5 hour car journey home.

8. Cook with local seafood

My Seafood Spaghetti with Saffron and Chilli

In any good fishing or seaside town, there is always good quality, fresh seafood to be found and if you enjoy cooking as I do, or if your budget doesn't quite stretch to eating out every lunch and dinner - then it is a great opportunity to experiment with the local produce.

There are tons of simple enough dishes you could do at home - pan fried mackerel perhaps, sardines cooked in a little garlic butter and coated in parsley and sea salt, or perhaps a seafood supper of fresh, cold seafood with bread and butter - lovely.

I cooked one of my favourite dishes for the family - my Seafood Spaghetti with Saffron and Chilli with increased quantities, utilising fresh and juicy prawns, squid and mussels all purchased locally to where we were staying just outside of Padstow. 

9. Rick Stein's Cafe Breakfast

Avocado on Toast at Rick Stein's Cafe, Padstow

Chocolate Waffle at Rick Stein's Cafe, Padstow

Smoked Salmon and Scrambled Egg at Rick Stein's Cafe, Padstow

Cornwall is a place where a lot of exploring, often on foot is necessary and so a good, hearty breakfast is advisable. Most days, my sister-in-law and I shared breakfast responsibilities at our glorious holiday home (Blue Seas Container - St Merryn). But we decided to have one day where we had a treat breakfast for us both to enjoy and our venue of choice was Rick Stein's Cafe - in Middle Street, Padstow. 

They have a plentiful menu including a full Cornish breakfast, egg's Benedict and an array of delightful pastries to name a few. I enjoyed avocado on toast which was sublime, my sister-in-law the eggs with smoked salmon which she enjoyed immensely and Bridget had a real treat breakfast a waffle topped with rich chocolate sauce, nuts and marshmallows. A welcome treat and definitely worth a visit.

10. Picnics on the beach

Easy Sausage Rolls for Beach Picnics

Frankly my summer childhood memories are mostly of beach days either here in the UK, or abroad and they inevitably, always involve a picnic of sorts. I'm trying to ensure this tradition continues into the next generation. There is something just wonderful about picnics over the sand with the sound of the sea as a back drop. 

We mostly packed arrays of sandwiches (crab of course) and a few other fillings, as well as sausage rolls, salads and plenty of snack items for the children. 

Holidays are always expensive - but my breakfasting at our holiday home and packing up picnics for our beach days, we saved a few pennies for nicer meals out.

Shakshuka - Spicy Tomato and Pepper Baked Eggs

This spicy tomato and pepper baked egg dish - originating from North Africa, is a winner for any weekend brunch or leisurely breakfast. It packs a punch and whilst this is for one or two people, you can always up the ingredients quantities to make it go further.

You can also throw the dish into the oven once the sauce is complete, and you've cracked the eggs in if you prefer, but it only takes minutes on the hob too.

Serve it with toasted, buttered bread and a spoonful of natural yoghurt. 

Shakshuka - Spicy Tomato and Pepper Baked Eggs

Here's how:
x4 tomatoes or x1 tin of chopped tomatoes
1 onion
1 clove garlic
1 red chilli
1 pepper (I used green but any colour is fine)
1/2 tsp caraway seeds
1/2 tsp paprika
1/2 tsp dried cumin 
1/2 tsp dried chilli flakes
1 tbsp tomato puree
2 eggs
30g feta cheese
Handful fresh parsley
Salt
Black Pepper
1 tbsp natural yoghurt
1 tsp olive oil

Firstly place the olive oil into a frying pan or ovenproof pan and place on a low heat.

Peel and dice the onion, mince the garlic and finely chop the chilli. Slice the pepper and add all of this to the pan and increase the heat slightly.

Whilst that is cooking down, chop the tomatoes (if you are using fresh ones) or open the tin. 

Once the peppers, onion, chilli and garlic have begun to soften, add the tablespoon of tomato puree and the caraway seeds, paprika, dried chilli flakes and cumin and mix. 

Allow this to cook down for a few minutes and then add the tomatoes and about 3 tbsp water. Season generously with black pepper and a pinch of salt and mix. 

Allow this to cook for at least five minutes. 

In the meantime, crumble the feta and roughly chop the parsley and set aside for garnish.

By now the tomato and pepper sauce should be bubbling away, if you're satisfied with the consistency, make a couple of wells or 'holes' in the sauce, so the egg can be cracked directly onto the heat of the pan and do just that. 

Now scatter the feta all around the dish to almost melt whilst the eggs cook. Also directly season the egg to your own liking. 

At the same time, pop your bread into the toaster and butter. 

The egg should only take 1-2 minutes to cook through - you ideally want the white cooked through, with a still-runny yolk. 

Once ready, I always serve at the table on a wooden board in the original cooking dish and just scatter over the parsley leaves. Add the tablespoon of natural yoghurt and serve. Enjoy!