Beef Daube Recipe from Lancaster House Head Chef

Damien Ng shows us how to make a great value winter favourite

I have always been of the opinion that when it comes to planning a great meal, sometimes its best to look to the past rather than trying to re-invent the wheel. Every chef boasts about their “own interpretations” or “contemporary twists” on dishes. But for me personally, you’d be hard pressed to beat a true classic that’s been around for generations. Something your Gran might have made. Something that evokes warm, childhood memories of happy times at the family dinner table.

With this is mind, here’s a dish we’ve reincarnated recently at Lancaster House, and what’s more, it’s incredibly easy and also relatively cheap to make.

Beef Daube in a Guinness & Red Wine Stew and “Real” Dumplings (For 2)

Ingredients

For the Stew For the Dumplings
  • 2 Beef Daubes diced into 1½ cm cubes
  • 1 Large Diced Onion
  • 1 Small Swede & 2 carrots cut into 1cm cubes
  • 2 celery sticks (roughly chopped)
  • 3 Tbsp of Worcestershire Sauce
  • 2 glasses of red wine
  • 2 cans of Guinness or stout
  • 25g Fresh Thyme (finely chopped)
  • ½ bulb of garlic (crushed)
  • Beef-based Thickening agent
  • 4½ oz of Self Raising Flour
  • 1½ oz of Beef Suet
  • ¼ tspn of Salt
  • 1 tbsp of Chopped Parsley
  • ½ tbsp of Fresh Thyme
  • 2 Cloves of Garlic
  • 3½ fl/oz of water

Method

  1. Place all the ingredients (except the thickening agent) for the stew in a deep sauté or good non-stick saucepan
  2. Add the red wine and the Guinness and make sure there is enough to cover all the ingredients, bearing in mind some of the liquid will evaporate during cooking. If you need to add more wine, then feel free to do so. (You can never have too much of a good thing I say!)
  3. Bring the pan to boil. Once it’s reached boiling, turn the heat down and let it simmer for at least 1 hour, or until the meat is tender.
  4. For the dumplings, place all your carefully weighed out ingredients (except the water) into a bowl and make a “well” in the middle of it. Now add the water and mix with your hands to make into a nice soft, spongy dough.
  5. Clean and dry your hands thoroughly. Now add a little flour to cover the inside of your hands and roll out 6 balls of the dough mixture into round dumplings
  6. As soon as the meat is tender, start adding some of your thickening agent (Bisto is good). But don’t thicken it too much as you don’t want it to burn after you’ve added your dumplings
  7. Now, the most important part. Season with Salt & Pepper (to your own liking) and add the dumplings to the pan and keep on a low heat for another 15-20 minutes. The dumplings should rise a little.
  8. Serve into a bowl accompanied with your favourite vegetables. I’d go for some nice creamy mash and green beans. Hope you’ve also saved a little red wine to accompany your meal

 

Groundforce Lancaster

As part of Lancaster House’s commitment to local charities, members of the hotel team recently swopped their chef’s whites and uniforms for Gardening gloves and Wellington Boots for Heysham-based charity Primrose House  The local residential care home which provides dedicated 24-hour care for severely disabled young adults had a back garden in desperate need of a Horticultural make-over. 10 years of thorn and weed growth had overgrown a sizeable area and was preventing the residents from enjoying this spacious area.

Lancaster House Groundforce Team

Helen Luszczak, Wedding Coordinator, Dave Jarret, Head of Maintenance, Damien Ng, Head Chef, Emma Underwood, Operations Manager, and Ricky Robinson also from the maintenance department

They were also joined by Tim Bell, General Manager who is Chair of Trustees for Primrose House and a keen supporter and fund-raiser for the charity.

“It was a certainly a very different day for us” Tim comments. “The sheer scale of the gardening challenge was very daunting when we first arrived in the morning, but thanks to some great team work and a few handy tools lent to us by a local landscape gardening firm, we were able to completely clear the area in just 5 hours. Now, the residents and staff can fully appreciate the back garden and enjoy the nice weather we’re hopefully looking forward to this Spring and Summer”

The team were recently awarded Gold status in the Green Business Tourism scheme thanks to efforts and projects such as the gardening day at Primrose House and are looking forward to helping more local charities and projects in the future.

Lancaster House Smashes Target in Lakes Rowing Challenge

At 12 noon on Tuesday, 28th March the Lancaster House team began their challenge to row the circumference of fourteen Lake District lakes – 105 miles in total to be completed non-stop within 24 hours.

Abraham

Abraham, 10, adopted by Lancaster House

Their motivation, to raise money for Abraham, the African orphan from Open Arms Village in Eldeoret, Kenya who the team support on a monthly basis, providing essential food, clothes, accommodation and education.

Tim Bell, General Manager started the rowing and with support from every department, an incredible forty-eight people took part throughout the day and night at fifteen minute intervals. It didn’t take long to get competitive – well done to Nick Matthews who completed the longest distance of 3,901 metres in one session and Gary Tennant rowed the furthest completing 16,088 metres in 5 sessions.

Special mention to Josh O, Tom, Josh W, Gary and Amy who took the midnight to 6.30 am shift, completing an amazing 75,185 metres between them. Donations for the event currently stand at £164.75 and can still be made at www.justgiving.com/thelakesrowathon.

The Night Shift Team!

Smashing their target, the team rowed 172.59 miles! Such dedication and enthusiasm to help a young African orphan boy that they have not met speaks volumes about the care, commitment and heart of the Lancaster House team. We salute you!

20 course red rose menu to celebrate Lancashire Day

Lancaster House Foodworks RestaurantLancaster House will be celebrating Lancashire Day and its 20th Birthday in true red-rose style this Sunday by offering a Lancashire Sunday Lunch menu with a difference.

To mark the county’s big day and the hotel’s two decades in business, Lancaster House is serving a 20-course Lancashire tasting menu on Lancashire Day, November 27th at the very special price of just £20.  It’s thought to be the largest tasting menu ever served in the county.

Just 20 places are available for the exclusive meal which will be served in the Hotel’s Lancashire-themed Foodworks Restaurant from 1pm.  Head Chef, Damien Ng will be celebrating the produce of the county in each course with some well-known Red-rose favourites as well as using the best produce from local suppliers.

Dishes on the “Taste-of” menu include contemporary and traditional twists on Morecambe Bay Shrimps, Bury Black Pudding, Minted Lancashire Hot Pot, Bowland Pig Cheek, plumb and cream cheesecake, chocolate sticky toffee pudding and  Lancashire Cheeses.

“We wanted to celebrate Lancashire Day and our own 20th birthday by doing something really special,” said Damian.  “Tasting menus don’t normally include more than ten dishes but we wanted to create a menu that would show the diversity and quality of the great produce and recipes that come from Lancashire.

“Restaurants like ours are fortunate to have access to some fantastic produce on our doorstep.  As well as having some well known traditional recipes, we’ve seen local produce in the county go from strength to strength over the last decade or so.

“It is going to be a big challenge both for the team in the kitchen to prepare so many different dishes but also for the waiting staff who will have to move particularly quickly to get each of the dishes out to our guests.

“There’s no need to worry about how you are going to get through twenty dishes!  Each course on a tasting menu is a small sample of a traditionally much larger dish but still encompassing all the flavours and balance. So hopefully everyone can complete their culinary journey of this great county.

Lancaster House, was opened in 1991 by HRH Princess Alexandra and has enjoyed two decades of success, winning many awards including twice-named “Lancashire Large Hotel of the Year”, “Taste Lancashire Highest Quality” and more recently Gold Status in The Green Business Tourism Scheme.

The bookings for the lunch will be strictly limited to 20 places and on a “first-come first-served” basis and the epic-meal will be served from 1pm.

To make a booking contact Lancaster House on 01524 844822.

Kilimanjaro conquest for Lancaster House manager

Tim Bell Lancaster House manager has just returned home after conquering the world’s largest freestanding mountain, raising over £3,200 for a local children’s charity in the process.

Tim Bell, General Manager of Lancaster House summited all 19,340ft of Africa’s famous Kilimanjaro on 21st September after a gruelling final day involving almost 21 hours of walking.

Tim, along with fellow Lancaster House staff member Nichola-Jayne Harrison as well as Tim’s paramedic sister Amanda Singleton, made the ascent in aid of North West charity Children Today.

Children Today is a North West based charity that raises funds to provide specialised life changing equipment for severely disabled children in the local area.

The ascent of Kilimanjaro is a gruelling physical challenge, with many people failing to reach the summit due to altitude sickness. Temperatures can range from 30c at the base to as low as –25c at the summit, and the team had to battle through a blizzard before finally reaching the summit.

Eight of the thirteen strong team who set off managed to complete the ascent, raising a total of over £15,000 between them. The five who didn’t reach the summit due to the effects of altitude sickness had to agonisingly turn back only a few hundred feet from the top.

Staff from Lancaster House have been supporting Children Today with a range of fundraising events already this year, from washing cars to walking on hot coals.

Tim Bell, manager of Lancaster House says:

“No amount of training in the Lake District fells can prepare you for the effects of the altitude, and at its worst it feels like your brain’s in a vice. It affects people differently regardless of physical fitness.
“The climb was physically and mentally exhausting but the trek was a truly life changing experience.”

Donations can still be made at Tim Bell’s and Nichola Harrison’s Just Giving pages or by sending a cheque made payable to Children Today to Lancaster House directly.

Lancaster hotel strikes gold with green award

Green_tourism_gold.logo_web Lancaster House has achieved a ‘gold award’ following an inspection by the national tourism environmental assessors.

Following an audit by the Green Tourism Business Scheme Lancaster House has been accredited with the highest level of award achievable.

The hotel, which is located in south Lancaster and is part of English Lakes Hotels Resorts and Venues, was commended for its strong management of the hotel which ensures that energy, water and waste are monitored to achieve reductions. The audit revealed that the hotel’s staff are well informed and trained in sustainability issues. Lancaster House has supported various environmental and social projects and is keen to encourage its guests to be more aware of the impact of their stay.

Other initiatives which led to the Gold Award include the use of water coolers to reduce plastic bottle waste, the fitting of LED lighting, reduced water flows and also good recycling.

Lancaster House’s Taste of Lancashire award for sourcing produce from within the county was also taken into consideration.

Emma Underwood, operations manager at Lancaster House, said: “It is fantastic that we have been recognised for all the work and effort that has gone in to really reduce the hotel’s impact on the environment.

“English Lakes Hotels Resorts and Venues take sustainability and the environment extremely seriously and have worked hard to introduce a range of measures to make Lancaster House, and all the other hotels we operate, much more environmentally-friendly.”

Stuart Brain, senior assessor with the Green Tourism Business Scheme, said: “The Green Tourism Gold Award is a significant achievement that reflects the commitment and dedication of the recipient to assess their business’ impact on the environment."

“Lancaster House has obviously invested a lot of time and effort to reduce its environmental footprint and is thoroughly deserving of this Gold Award.”