Imagine tuning into Channel 4 to watch Steve Harris as he crafts mouth-watering dishes that would make any home cook eager to try their hand at something new. In this blog post, we delve into five of Steve Harris's most tantalizing recipes that have graced the screen, offering both visual appeal and culinary delight. From the savory richness of a beef stew to the delicate finesse of a light dessert, Steve's recipes are a testament to his skill and passion for food.
Recipe 1: Beef Stew with Herb Dumplings
Steve Harris’s beef stew isn’t just any stew; it’s a hearty, comforting dish that pairs tender beef chunks with a medley of vegetables in a rich, savory gravy. Here’s how you can recreate this dish at home:
- Ingredients:
- 1 kg of stewing beef, cut into chunks
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 carrots, sliced
- 2 celery stalks, chopped
- 2 garlic cloves, minced
- 1 tbsp tomato paste
- 2 cups beef stock
- 1 cup red wine (optional)
- 2 tsp Worcestershire sauce
- 1 tbsp fresh thyme leaves
- 1 bay leaf
- Salt and pepper to taste
- For the herb dumplings:
- 1 cup self-raising flour
- 50g suet or cold butter, grated
- 2 tbsp chopped fresh herbs (parsley, thyme, sage)
- Salt and black pepper
- Enough water to make a dough
Method:
- Heat the oil in a large pot, brown the beef chunks, then set aside.
- In the same pot, cook the onion, carrots, celery, and garlic until softened.
- Add tomato paste, cook for another minute, then deglaze with wine if using.
- Return the beef to the pot, add stock, Worcestershire sauce, thyme, bay leaf, salt, and pepper. Bring to a simmer, then cover and cook gently for 2 hours.
- Meanwhile, make the dumplings by mixing all ingredients until a dough forms.
- After the stew has simmered for 2 hours, drop spoonfuls of dough onto the stew. Cover and simmer for 20 more minutes until the dumplings are cooked through.
💡 Note: The key to a great stew is patience; low and slow cooking will give the best flavor.
Recipe 2: Roasted Lemon Herb Chicken
Steve Harris brings out the best in chicken by roasting it with lemon, herbs, and butter. This recipe promises a juicy, flavorful bird with a crisp, golden skin:
- Ingredients:
- 1 whole chicken (1.5-2 kg)
- 1 lemon, halved
- 4 cloves garlic, smashed
- Sprigs of fresh thyme and rosemary
- 3 tbsp butter, softened
- 2 tbsp olive oil
- Salt and freshly ground black pepper
Method:
- Preheat oven to 200°C/400°F.
- Pat the chicken dry, season the cavity with salt, pepper, garlic, and herbs. Stuff with lemon halves.
- Loosen the skin and spread butter underneath. Rub the chicken with olive oil, then season the outside with salt and pepper.
- Roast the chicken in a roasting pan for 1.5-2 hours, basting occasionally with pan juices.
- Rest for 15 minutes before carving.
💡 Note: A bit of butter under the skin keeps the chicken moist and adds flavor.
Recipe 3: Chocolate and Almond Tart
For those with a sweet tooth, Steve’s chocolate and almond tart is nothing short of divine. Here’s how to make it:
- Ingredients:
- 1 blind-baked pastry tart shell (use store-bought or make your own)
- 150g dark chocolate, chopped
- 100ml double cream
- 75g butter, at room temperature
- 75g caster sugar
- 3 eggs, beaten
- 100g ground almonds
- 2 tbsp ground coffee or cocoa powder for dusting
Method:
- Melt chocolate and cream together over a double boiler or in the microwave, stirring until smooth. Set aside to cool slightly.
- Cream butter and sugar, then add eggs one at a time. Fold in ground almonds.
- Fold in the cooled chocolate mixture and pour into the tart shell.
- Bake at 180°C/350°F for about 20-25 minutes or until set.
- Cool completely, then dust with coffee or cocoa powder before serving.
💡 Note: Be careful not to overcook this tart; it should have a slight wobble in the center when done.
Recipe 4: Vegetarian Stuffed Peppers
Steve Harris showcases the versatility of vegetables with his vibrant stuffed peppers, perfect for those seeking meatless meals:
- Ingredients:
- 4 large bell peppers, any color, tops removed, seeds discarded
- 200g quinoa, cooked
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 can (400g) black beans, drained and rinsed
- 1 can (400g) chopped tomatoes
- 1 cup sweet corn
- 1 tsp chili powder
- 1⁄2 tsp cumin
- Salt and pepper
- 100g grated cheese (optional for non-vegan diets)
Method:
- Preheat your oven to 180°C/350°F.
- Sauté onion and garlic, add cooked quinoa, beans, tomatoes, corn, spices, salt, and pepper. Cook until everything is heated through.
- Fill the peppers with the mixture and place in a baking dish. Bake for 30 minutes.
- If using cheese, sprinkle on top during the last 10 minutes of baking.
💡 Note: For a different flavor profile, try different beans like pinto or cannellini.
Recipe 5: Lemon Raspberry Drizzle Cake
This refreshing cake from Steve Harris is an excellent way to conclude any meal or enjoy a light dessert:
- Ingredients:
- 225g unsalted butter, softened
- 225g caster sugar
- 4 large eggs
- 225g self-raising flour
- Zest and juice of 2 lemons
- 100g raspberries, fresh or frozen
- For the drizzle:
- Juice of 1 lemon
- 85g granulated sugar
Method:
- Preheat oven to 180°C/350°F. Grease and line a 2lb loaf tin.
- Cream butter and sugar, add eggs one at a time, then fold in flour, lemon zest, and juice. Fold in raspberries carefully.
- Pour into the tin and bake for 50-60 minutes, or until a toothpick comes out clean.
- For the drizzle, mix lemon juice and sugar while the cake is still hot. Poke holes in the cake and pour over the drizzle.
These recipes from Steve Harris are more than just cooking; they are experiences. Each dish brings with it a story, a technique, or a cultural touch that elevates it from ordinary to extraordinary. Whether you’re cooking for yourself, for loved ones, or preparing for a dinner party, these recipes showcase the joy of culinary exploration and the comfort of home cooking. Steve Harris’s approach to food is both inspiring and approachable, making it possible for anyone to bring a touch of Channel 4’s gourmet flair into their kitchen.
Can I substitute any ingredients in these recipes?
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Yes, many of Steve Harris’s recipes are flexible. For instance, you can use different herbs in the stew or replace the beef with lamb. Always consider the taste profile and texture when making substitutions.
How can I make the lemon drizzle cake suitable for vegans?
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You can replace butter with vegan butter or coconut oil, use a flax egg (1 tbsp flaxseed meal + 3 tbsp water) per egg, and opt for agave syrup or another sugar substitute for the drizzle.
What are some tips for perfectly roasting the lemon herb chicken?
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Ensure your chicken is at room temperature before roasting. Baste it every 30 minutes to keep it moist. Also, tent with foil if the skin browns too quickly, and remove it for the last 30 minutes to crisp.
