🏉🇮🇪Ireland Vs England🏴󠁧󠁢󠁥󠁮󠁧󠁿🏉

Steak & Guinness Stew With Cheesy Cauliflower Mash vs No Bake Cherry Bakewell Tart

🇮🇪Steak & Guinness Stew With Cheesy Cauli Mash🇮🇪 4 slices lean bacon, cut into pieces 450g lean diced beef 1 onion, diced 2 cloves garlic, chopped 1 tablespoon thyme, chopped 1 (440ml) can Guinness 500ml beef stock 1 tablespoon Worcestershire sauce 1 tablespoon tomato paste 450g potatoes, cut into bitesize chunks 2 carrots, cut into bite sized pieces 250g mushrooms (quartered) salt and pepper to taste 1 medium head cauliflower, cut into florets 1 tablespoon butter 125g White cheddar (or aged white cheddar), grated

Cook the bacon in a large sauce pan over medium heat and set aside. Add the beef and brown before setting aside.

Cook the onions until tender, about 3-5 minutes, then add in the garlic and thyme and cook,stirring for about a minute.

Add the Guinness and deglaze the pan before adding the stock, bacon, beef, Worcestershire sauce and tomato paste, bringing to a boil, reducing the heat and simmering, covered, until the beef is just falling apart, about 2-3 hours.

Add the potatoes, carrots and mushrooms and simmer until the vegetables are tender, about 10-20 minutes. Meanwhile, steam the cauliflower until tender and mash with the butter and cheese until they have melted.

(Optional) Place the stew in a baking dish or dishes, place the cauliflower mash on top and bake in a preheated 180C oven until the sides are bubbling and the top is a light golden brown, about 20 minutes

🏴󠁧󠁢󠁥󠁮󠁧󠁿No Bake Cherry Bakewell Tart🏴󠁧󠁢󠁥󠁮󠁧󠁿 For the base 140g soft dates 150g almonds 2 tbsp coconut oil Pinch salt

For the Frangipane 100g ground almonds 3-4 tbsp maple syrup 1 tsp almond extract Pinch salt

For the Cherry jam 120g frozen cherries 1.5 tbsp chia seeds 2 tbsp stevia (or other sweetener)

Topping Flaked almonds

Start off by making the cherry chia jam - Add the cherries to a small pan along with the sweetener and about 4 tbsp water. Cook on a medium heat, stirring continuously. Once the cherries start to soften, press them down using the back of a wooden spoon. Take off the heat then mix in the chia seeds. Leave to chill in the fridge for about an hour to set.

To make the base - place the dates, almonds, coconut oil and salt in your food processor and blend until you have a dough like mixture. Press the base into an 8" cake tin covered with parchment paper. Leave to set in the freezer for 30 minutes.

In the meantime prepare the frangipane layer - To a bowl, add the ground almonds and a pinch of salt. Give it a quick mix, then add in the maple syrup and almond extract. Mix until you have an even mixture.

Take your base out of the freezer. Smooth over the fragipane mixture with the back of a spoon or spatula, and then top with the cherry chia jam.

Sprinkle flaked almonds on top, place in the freezer and leave to set for about 2 hours.

Once it's set you can store in the fridge for up to 4 days. Enjoy!