A Comparative Guide to Oven Temperatures

These temperatures correspond to the numbers on your oven but I don't think that there are many ovens which still use the Farhenheit scale.

Degrees Fahrenheit	Degrees Celsius	Gas Mark	Description
225	110	1/4	Very slow
250	120/130	1/2	Very slow
275	140	1	Slow
300	150	2	Slow
325	160/170	3	Moderate
350	180	4	Moderate
375	190	5	Moderately hot
400	200	6	Moderately hot
425	220	7	Hot
450	230	8	Hot
475	240	9	Very hot

Do you want to impress someone? Boeuf Bourgignon

So now it is several weeks since Freshers Week, those who are not Freshers have been back for some time and you have all had time to get to know new people.  Some you like, some you are not so keen on and some you really like.  Maybe there is one person who you like better than all the rest, maybe someone you would like to make a great impression on?  
 In that case  you need to try this recipe for Boeuf Bourgignon, which is just a French beef casserole but it sounds much more impressive in French doesn't it?
Boeuf Bourgignon is one of those dishes which can be a bit intimidating in concept, somehow it sounds very complex and difficult, but in fact it is very simple and you will probably have most of the ingredients in your kitchen already.  You will need some red wine, but you will probably already have some of that and if you can resist drinking the last 250 - 300 mls which is around a third of a bottle, you won't need to buy any, but if you do have to buy some, you can always drink the rest with the meal.

• 1 tablespoon of oil
• Knob of butter
• 1 or 2 rashers of bacon
• Approx 300g beef (this doesn't have to be expensive beef as we will be slow cooking the dish so the meat will become tender in the cooking)
• 2 onions or around 6 shallots (optional)
• 2 cloves of garlic
• 3 or 4 mushrooms 
• 2 tablespoons of flour
• 1 teaspoon salt
• 1 teaspoon pepper
• approx 250mls red wine (or as much as you have left over)
• 1 beef stock cube
• Boiling water
• Bay leaves

Boeuf Bourgignon

• Peel the onions or shallots, if using onions cut them into quarters, if using shallots cut them in half.  You do not need to chop or dice the onions very small, you need big visible lumps of onion.
• Peel and crush the garlic
• Cut the mushrooms into quarters
• Cut the bacon into smallish pieces
• Cut the beef into bite sized pieces
• Heat a pan and add the oil, butter and bacon
• Whilst the bacon is cooking mix the flour, salt and pepper together in a dish then add a few pieces of beef at a time and coat with the flour.
• Add the pieces of beef, a few at a time, to the pan with the bacon and oil/butter
• Add the rest of the beef as it is coated with the flour
• Turn each piece of beef to brown on all sides
• When all the beef is browned remove from the pan and reserve
• Put the onions, garlic and mushrooms into the pan and brown slightly
• Add the wine to the pan, when it is warm start to scrape the bottom of the pan to remove everything which is stuck to the bottom of the pan - we don't want to lose any of the flavours to the washing up!  This process is known as deglazing the pan.
• Once the bits are cleaned from the bottom of the pan you can add the meat back in.
• Bring to the boil, crumble a stock cube into the mixture and add a couple of bay leaves.
• If the mixture is looking too thick add some boiling water to thin it down.
• Transfer the mixture into a slow cooker if you are using one, or into an ovenproof casserole dish
• Slow cook for at least 6 hours or cook in the oven at 150ºC, 300ºF or gas mark 2 for 3 or 4 hours. If oven cooking check from time to time that the casserole is not drying out.  Add more boiling water if required.

You can serve this with whatever you want, noodles, baked or mashed potatoes, but I would suggest that you also add in some brightly coloured vegetables - broccoli, carrots etc.

Chicken and Rice

This is a delicious, simple dish, which doesn't require a great deal of preparation and is great comfort food, especially on a cold, damp night.  You don't need to restrict it to such nights however as it is fabulous anytime.

• 2 or 3 large Chicken breasts or 6 thigh fillets
• 1 onion
• 3 or 4 mushrooms
• Oil for browning chicken and onions
• 1 Can mushroom soup
• 300 mls chicken stock (or a mixture of chicken stock and wine)
• 6 ounces of rice
• Bay leaves if you have them

• Chop the onion and mushrooms
• Cut the chicken into bite sized pieces
• Heat the oil in a large pan, add the chicken, onion and mushrooms and cook till the onions are soft and the chicken browned.
• Remove the chicken from the pan then add the mushroom soup and stock.  ( make the stock with a stock cube and boiling water.  If you have some wine, use less stock and make up the required quantity with the wine)  The wine really adds flavour to the dish.  Stir the liquid around the pan scraping up the remnants of the onions, mushrooms and chicken so that you garner all the flavours.
• Return the chicken to the liquid and stir.
• Place your rice into a deep, oven proof dish, then pour the chicken mix over it.
• Add a couple of bay leaves if you have them.
• Place in the oven at 190º C  gas reg 7 for  1 hour.  
• Before serving check that the rice is cooked, leave a little longer if it is not to your taste.  Also check the thickness of the dish, if it is too thick you can always add some boiling water.