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Edible Flower recipes
Ingredients: 1 Large Onion 1 Large Carrot 2 Stick Celery 1 Large Green Capsicum 1 Head Florence Fennel 25g/1oz Butter 2 tbsp Olive Oil 1kg/2lb Stewing Beef Plain Flour 300ml/10fl.oz. Beef Stock 150ml/5 fl.oz. Red wine 1 tbsp Tomato Paste Salt and Black pepper 1 Bay Leaf 3 Sprigs Thyme 6 Sage Leaves 4 Sprigs Parsley 1 OrangeMarigold Petals to garnish
Instructions 1. Preheat the oven to 150C, 300F, Gas mark 2. Clean all the vegetables and cut them into matchsticks. Heat the butter and oil in flameproof casserole and brown the vegetables lightly.
2. Cut the meat into rectangles about 5cm/2ins. by 2.5cm/l inch, quite thinly. Toss in flour which has been well seasoned with salt and pepper and add to the pan. Stir around until browned. Add the stock and wine together with the tomato puree and stir until blended.
3. Add the juice of the orange, a small slice of the peel, salt and pepper. Cover the pan, and cook in the oven for 2 hours, or until tender. Add the herbs 30 minutes before the end of cooking.
4. To serve - turn into a warmed serving dish and garnish with marigold petals.
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