Delicious UK – (10)October 2019

RECIPE

INSPIRED

BY JULIA

CHILD.

PHOTOGRAPH:

ALEX

LUCK.

FOOD

STYLING:

SOPHIE

AUSTEN-SMITH.

STYLING:

VICTORIA

ELDRIDGE

THEPLOTDIGESTED

Themovieis adaptedfromanearly1930s

GermanfilmmadeinthoseloucheWeimardays

depictedinCabaret. ImpoverishedsingerVictoria

Grant(JulieAndrews)cooksupa schemewith

theequallybrokecabaretstarToddy(Robert

Preston)– VictoriawillbecomeCountVictor,

a PolishdragqueennewtotheParisscene.All

goesswimminglyuntilKingMarchand(James

Garner)turnsuptobookactsforhisChicago

nightclub, and gender becomes a bit of an issue.

WHYKAYLOVESTHISFILM

There’ssomuchtoenjoy:Andrews’display

ofGarbo-esquecheekbones;Garnerlearning

toleranceofothers’sexuality;sometypical

wordplaycomedyfromdirectorBlakeEdwards.

ButthestarturnbelongstoRobertPreston’s

Toddy.Ina roleoriginallyconceivedforPeter

Sellers,heshineswithworld-wearytenderness

and wry wit in a performance for the ages.

THERECIPETOEATASYOUWATCH

Gender-bendingcomedybecomesa food

filmbecauseVictoria’sattempttoscorea free

dinner(usinga cockroach)provesthecatalyst

fortheplot.A Frenchbistroboeufbourguignon

is thedishtotuckinto– it’stheperfectcurefor

Victoria’s seemingly imminent starvation.

NEXT

MONTH

Kay&Fred’sbest

Christmas films

casserole.Addthebacon,fryuntil

crisp,thenaddit tothebeef.

3 Frythemushroomsuntilgolden,

thensetasideina separatebowl.

Addthebuttertothepan,thenadd

thebuttononions/shallotsandfry

gentlyuntilbrown(8-10minutes).

Removeandaddtothemushrooms.

4 Addthechoppedonionandgarlic

tothecasseroleandfrygentlyuntil

soft– about 10 minutes. Remove

andaddtothemeat.

5 Pourthebrandyintothecasserole

andheatit,scrapingupthebrowned

bitsfromthebottomofthepan.Add

thewineandbringtotheboil.Return

thebeef,bacon,choppedonionand

garlictothecasserole,addtheherbs

andbringbacktotheboil.Cover,

transfertotheovenandcookfor

2½-3hoursuntilthebeefistender.

6 Removethecasserolefromthe

oven,givethestewa stir,thentaste

andseason.Stirinthemushrooms

andtheonions/shallots,thenreturn

totheovenwiththelidofffor 30

minutesmoreoruntilthebeefis

tenderandthesauceisglossy.

Scoopouttheherbs(discard),then

servewithmashandgreenbeans.

PERSERVING573kcals,25.6gfat

(9.9gsaturated),44.9gprotein,9.6g

carbs(4.3gsugars),1.7gsalt,2gfibre

WINEEDITOR’SCHOICEA ripe young

red burgundy, of course.

Boeufbourguignon

SERVES6.HANDS-ONTIME45 MIN,

OVEN TIME 3-3½HOURS

FOOD

TEAM’S

TIP

Soakingthewholeonions/

shallotsinfreshlyboiled

waterfor5 minutes makes

peeling much easier.

• Oliveoilforfrying


• 1kgBritishbraisingbeef,cutinto
  3cmpieces(shinorcheekarebest)


• 2 tbspplainflour,plusextra to dust


• 250gbaconlardons


• 150gbuttonmushrooms


• 2 tbspbutter


• 250gbuttononionsorshallots,
  peeledbutleftwhole (see tip)


• 1 onion,chopped


• 4 garliccloves,finely chopped


• 3-4tbspbrandy


• 750mlbottlegoodredwine


• Bayleaf,freshparsleyandthyme
  sprig,tiedtogetherwithstring


• Mashedpotatoes,greenbeansand
  chopped fresh parsley to serve

1 Heattheovento170°C/150°Cfan/

gas3½.Poura glugofoilintoa

large,lidded,flameproofcasserole

overa mediumheat.Tossthebeef

intheflour,thenaddtothepanin

batches.Brownwell,thentransfer

eachbatchtoa largebowl.

2 Heat another splash of oil in the

THE FILM

VICTOR VICTORIA (1982)

Thefilmforthismonth,starringJulieAndrewsandJamesGarner,

is a classic set in Paris that calls for an equally classic French stew

FRED & KAY’S MOVIE NIGHT

28 deliciousmagazine.co.uk