Steak, Ale & Mushroom Pie

Steak, Ale & Mushroom Pie

This is a wonderfully delicious pie full of rich flavours - the perfect pie for chilly weather!

Serves 6

Preparation time: 15 minutes

Cooking time: 2 hours

Ingredients

For the pie filling

3-4tbsp olive oil

200g smoked bacon lardons

1 large onion, peeled, halved & sliced

2 garlic cloves, peeled & finely chopped

2tbsp plain flour

700g good quality stewing steak, cut into 2.5cm cubes

500ml bottle of real ale (I used Newcastle Brown Ale, but I am a Geordie)

400ml good beef stock

2tbsp tomato puree

1tbsp creamed horseradish sauce (optional)

3-4 sprigs of fresh thyme, leaves stripped from stalks & finely chopped

2 bay leaves

250g small chestnut mushrooms, wiped & halved or quartered

2 tbsp cornflour

For the pie

325g short crust pastry

325g ready-made puff pastry

1 egg, beaten to glaze

To Serve

Mashed potato

Method

1.    Heat 1 tablespoon of oil in a large non-stick frying pan.  Fry the bacon and onion until pale golden in colour and then add the garlic and fry for a further 2 minutes, stirring regularly.  Set aside using a slotted spoon.

2.    Season the steak with salt and pepper and dredge with flour. Now heat 1-2 tbsp of oil to the frying pan and add the steak, you may have to do this in batches.  Fry the meat until it is well browned all over.  Add more oil if necessary.  Set aside.

3.    Deglaze the frying pan with half of the ale.  Bring the ale to the boil and stir hard to remove all the sediment from the base of the pan.  Transfer the steak and bacon to the frying pan then add the remaining ale, stock, tomato puree, horseradish and herbs to the dish.  Bring to the boil and then cover, simmer for 1 ½ hour or until the meat is very tender.  Mix the corn flour with 2tbsp of cold water and add to the pan.  Continue to simmer uncovered for a further 5 minutes or until the juices are thick.  Season to taste and allow to cool.

4.    In the meantime preheat the oven to 200°C/Gas 6.  Heat the remaining oil in a frying pan and fry the mushrooms over a high heat for about 5 minutes until golden and add to the meat.  Remove the bay leaves and then strain the liquid from the meat but add some of the gravy to suit your taste.  Set aside the rest of the gravy to serve as gravy with the pie.

5.    Roll out the short crust pastry to 4mm thick and line a 1.2 litre pie dish, leave the excess pastry hanging over the edge.   Spoon the cooled beef mixture into the dish and brush the edge of the pastry with the beaten egg.

6.    Roll out the puff pastry to 4mm thick and large enough to cover the pie.  Place the pastry over the pie and press the edges firmly together to seal and trim neatly.  Brush the top of the pastry with the beaten egg.  Decorate with trimmings and brush with more egg to glaze.  Bake in the oven for 40-45 minutes until the pastry has puffed and is golden brown.  Divide the pie and serve with mash and plenty of gravy, enjoy

Mince with Cheesy Horseradish Dumplings

Mince with Cheesy Horseradish Dumplings

The perfect winter warmer - this has to be comfort food at its best. A delicious meal for all the family!

Serves 4

Prep time:  20 minutes

Cooking time: 1 hour 45 minutes

Ingredients

For the mince

2 tbsp olive oil

500g lean minced beef

1 onion, finely chopped

1 celery sticks finely chopped

2 carrots, finely chopped

1 cloves of garlic, peeled & finely chopped

5 sprigs fresh thyme leaves only

1 tbsp tomato puree

175ml red wine

400ml beef stock

A few splashes of Worcestershire sauce

100g frozen peas

1 tbsp cornflour

Salt & freshly ground pepper

For the dumplings

200g self-raising flour

100g vegetable or beef suet

½ tsp salt

100g mature cheddar cheese, grated (plus extra for topping)

1 tbsp finely chopped parsley

1 tbsp hot horseradish (from a jar)

150ml water

To serve:

2 tbsp chopped fresh parsley

Steamed green vegetables

Method

1.    Heat a large casserole dish and then add a tablespoon of olive oil, add the mince in small batches until browned all over and set aside.

2.    Now a tablespoon of olive oil to the frying pan and gently fry the onions, celery, carrots, garlic and thyme for 5 minutes until softened.  Add the tomato puree fry for one minute and then add the mince.

3.    Deglaze the frying pan which you cooked the mince in with red wine, cook for 3-4 minutes until it has reduced by half.

4.    Add the stock to the pan and let simmer for 45 minutes.  Place the cornflour in a small bowl and add 2 tbsp liquid from the pan and mix through.  Add to the pan with a few splashes of Worcestershire sauce and the frozen peas.  

5.    In the meantime, make the dumplings.  In a large bowl, mix together the flour, suet and salt using your fingertips to break up the suet.  Now add the cheddar and the parsley.

6.    Combine the horseradish and the water together then place in the bowl.  Bring the mixture together with your hands until you have a dough consistency.  Then, using your hands roll the dough into balls and set aside and cover.

7.    Preheat the oven to 180°C/Fan 160°C/Gas Mark 3.

8.    When the mince is ready, season to taste.  Now drop the dumplings on top, sprinkle with cheese and cover with the lid and place in the oven for 30 minutes.

9.    Now that the dumplings have puffed up, remove the lid and raise the temperature to 200°C/Fan 180°C/Gas Mark 4.  Cook until the dumplings have developed a crust.  Scatter with parsley and serve on warm plates with steamed green vegetable, enjoy!

Roquefort Stuffed Burgers

Roquefort Stuffed Burgers

If you love blue cheese, you will love these burgers stuffed with Roquefort cheese.  They are absolutely delicious as you get a great taste of oozing blue cheese in every mouthful.  Ideal recipe for a summer barbecue!

Serves 6

Prep time:  10 minutes (1-2 hours chill time)

Cooking time: 10-15 minutes

Ingredients

150g Roquefort cheese, crumbled

200g unsalted butter, softened

Small handful fresh flat leaf parsley, finely chopped

1kg minced beef

1 red onion, finely chopped

2 garlic cloves, peeled & crushed

1 tbsp Dijon mustard

½ tbsp Worcestershire sauce

2 egg yolks,

Freshly ground salt and pepper

Vegetable oil for brushing

To serve

6 rolls of your choice, split (I used brioche)

4 tomatoes, sliced

Rocket leaves

Method

1.    In a bowl, mix together the cheese, butter and fresh parsley.  Cut a sheet of cling film and add the cheese to form a cylinder about 4-5 cm in diameter.  Roll in the cling film to make a sausage shape and place in the freezer for 1-2 hours.

2.     In a large bowl mix together all the remaining ingredients and season.  Divide into 12 evenly sized patties. 

3.    Remove the cheese roll from the freezer and allow to soften slightly and slice into 6 even slices.

4.    Add a slice of cheese to 6 of the patties and then top with the remaining patties.  Pinch the sides to make sure the cheese is fully encased.  Place in the fridge until you are ready to cook.

5.    Now brush the patties with a little oil.  Heat a chargrill or pan grill, when smoking hot cook the burgers for 4-5 minutes on each side.

6.    To build the burger place slices of tomatoes on a slightly grilled roll, add the burger and top with a small handful of rocket leaves, serve.  Enjoy!

Beef Madras

Beef Madras

A great British favourite – this curry is full of spice with melt in the mouth beef!

Serves 4 small portions, 2 large

Prep time:   20 minutes

Cooking time: 1 hour 45 minutes

Ingredients

1 cinnamon stick, 2.5cm

10 green cardamom pods

8 cloves

10 black peppercorns

2 tsp cumin seeds

1 tbsp coriander seeds

6 dried Kashmiri chillies, seeds shaken out

2½ tbsp vegetable oil

1 onion, sliced

½ tsp turmeric

1 tsp garam masala

1 pinch of salt

7500g diced beef/stewing steak

2.5 cm fresh root ginger, peeled

7 garlic cloves, peeled

2 tomatoes

4 whole green chillies, pierced

To serve

4 tbsp single cream

1 handful fresh coriander, chopped

Basmati rice or Indian breads

Method

1.    Place the cinnamon, cardamom, cloves, peppercorns, cumin and Kashmiri chillies into a spice grinder or pestle & mortar, grind until you have a fine powder.

2.    Heat the oil in a large pan, add the onions and cook on a gentle heat until softened.  Stir in the ground spices with the turmeric, garam masala, salt and a splash of water.  Cook for 1 minute.

3.    Add the beef and fully coat with the spices, cook until browned all over.

4.    In a small food processor blend the ginger, garlic, tomatoes with a splash of water until you have a smooth puree.  Add the mixture and green chillies to the beef, bring to the boil.  Reduce the heat and simmer until all the sauce has almost been absorbed into the beef.

5.    Pour in enough water to cover the beef curry, bring to the boil, cover and reduce to a simmer.  Cook until the beef is tender, around 1 ¼ hours.

6.    Uncover and simmer until you have a thick sauce, season to taste.  Serve the curry with a drizzle of cream, a sprinkling of fresh coriander, basmati rice or Indian breads, enjoy!

The Best Beef bourguignon

 The Best Beef bourguignon

A delicious and rustic French classic! Red wine, brandy, pancetta, shallots, mushrooms and herbs, what a wonderful combination for beef!

Serves 4

Prep time:  15 minutes

Cooking time: 2 hours 30 minutes

Ingredients

2 tbsp plain flour

salt and freshly ground black pepper

1 kg shin of beef, cut into large cubes

2 tbsp olive oil

150g pancetta, cut into small chunks

2 carrots, peeled and finely chopped

2 shallots, finely chopped

1 large onion, sliced

2 garlic cloves, crushed

50ml brandy

500ml Burgundy, or other red wine

250ml beef stock

1 tbsp tomato puree

2 bay leaves

2 sprigs thyme, leaves finely chopped

2 sprigs flat leaf parsley, finely chopped

25g butter

150g shallots

200g chestnut mushrooms

To serve

Buttery mashed potato

Crusty bread

Method

1.    For the beef, sprinkle the flour onto a plate and season with salt and freshly ground black pepper. Dredge the beef in the seasoned flour and set aside.

2.    Heat one tablespoon of the oil in a large frying pan and fry the pancetta for 1-2 minutes, or until golden-brown and set aside.   Add the beef in batches and fry for a further 4-5 minutes, or until browned on each side, set aside.   Add the carrots, shallot, onion and garlic and fry for 4-5 minutes, or until just softened.

3.    Now add the beef and pancetta to the pan and add the brandy and slowly tilt the pan towards the gas flame, or light it with a match. Let the flames flare up then die down.  Remove the beef and vegetables and set aside.

4.    Add the red wine to the pan to deglaze, return the beef and vegetables, add the beef stock and tomato puree, bring to a simmer. Add the bay leaves, thyme and parsley then cover and cook on a low heat for two hours, or until the beef is tender and the sauce has thickened.

5.    Heat the butter and remaining oil in a frying pan and fry the baby onions for 4-5 minutes, or until just golden-brown.

6.    Add the browned onions and chestnut mushrooms to the beef mixture and cook for a further 20 minutes. Season, to taste, with salt and freshly ground black pepper.

7.    Serve with mashed potato and/or crusty bread, enjoy!

Steak, Mushroom & Stilton Pie

Steak, Mushroom & Stilton Pie

This is a wonderfully delicious pie full of rich flavours- the perfect pie for chilly weather!

Serves 4-6

Preparation time: 15 minutes

Cooking time: 2 hours

Ingredients

For the pie filling

3-4tbsp olive oil

200g smoked streaky bacon rashers, cut into 1cm strips

2 medium onions, peeled, halved & sliced

2 garlic cloves, peeled & finely chopped

3tbsp plain flour

1.5kg good quality stewing steak, cut into 2.5cm cubes

250ml red wine

500ml good beef stock

2tbsp tomato puree

250g chestnut mushrooms, halved

3-4 sprigs of fresh thyme, leaves stripped from stalks & finely chopped

2 bay leaves

2 tbsp cornflour

150g stilton, crumbled

For the pie

325g ready-made short crust pastry

325g ready-made puff pastry

1 egg, beaten to glaze

To Serve

Mashed potato

Seasonal Vegetables

Method

1.    Heat 1 tablespoon of oil in a large non-stick frying pan.  Fry the bacon and onions until pale golden in colour and then add the garlic and fry for a further 2 minutes, stirring regularly.  Set aside using a slotted spoon.

2.    Season the steak with salt and pepper and dredge with flour. Now heat 1-2 tbsp of oil to the frying pan and add the steak, you may have to do this in batches.  Fry the meat until it is well browned all over.  Add more oil if necessary.  Set aside.

3.    Deglaze the frying pan with half of the wine.  Bring the wine to the boil and stir hard to remove all the sediment from the base of the pan.  Transfer the steak and bacon to the frying pan then add the remaining wine, stock, tomato puree, and herbs to the dish.  Bring to the boil and then cover, simmer for 1 hour.  Now add the mushrooms and simmer, covered for a further half hour or until the meat is tender.  Mix the corn flour with 2tbsp of cold water and add to the pan.  Continue to simmer uncovered for a further 5 minutes or until the juices are thick.  Season to taste and allow to cool.

4.    In the meantime, preheat the oven to 200°C/Fan 180°C/Gas 6.   Remove the bay leaves and then strain the liquid from the meat but add some of the gravy to suit your taste.  Set aside the rest of the gravy to serve with the pie.

5.    Roll out the short crust pastry to 4mm thick and line a 1.2 litre pie dish, leave the excess pastry hanging over the edge.   Spoon the cooled beef mixture into the dish and sprinkle over the stilton cheese, brush the edge of the pastry with the beaten egg.

6.    Roll out the puff pastry to 4mm thick and large enough to cover the pie.  Place the pastry over the pie and press the edges firmly together to seal and trim neatly.  Brush the top of the pastry with the beaten egg.  Decorate with trimmings and brush with more egg to glaze.  Bake in the oven for 40-45 minutes until the pastry has puffed and is golden brown.  Serve with mash, seasonal vegetables and the remaining gravy.  Enjoy!

The Best Beef Rendang

The Best Beef Rendang

A rich and tender coconut beef stew which is explosively flavoursome – it will definitely win you over!

Serves 4

Prep time:  20 minutes

Cooking time: 1 hour 45  minutes

Ingredients

For the curry paste

5 shallots, roughly chopped

1 inch fresh ginger, peeled and roughly chopped

1 tbsp galangal

5 garlic cloves, peeled and roughly chopped

3 lemongrass, outer layer removed and roughly chopped

8 dry chillies, soaked in water and roughly chopped

1 tsp turmeric

For the Curry

2 tbsp vegetable oil

1 cinnamon stick, broken in half

3 star anise

3 cardamom pods, crushed with the back of a spoon

3 cloves

750g braising steak, cut into 2cm cubes

400ml coconut milk

2 tsp tamarind puree

6 kaffir leaves

Zest of a lime1 tbsp sugar or palm sugar

Salt to taste

50g desiccated coconut flakes

Basmati rice to serve, cooked as packet instructions

Small bunch of fresh coriander, chopped

Method

1.    Place all of the curry paste ingredients into a food processor and blend until you have a smooth puree.

2.    Heat a large frying pan and add the oil.  Add the curry paste and fry for 1-2 minutes until the paste in darker in colour and very aromatic.

3.    Add the cinnamon, star anise, cardamom pods and cloves and cook for a further minute and then add the braising steak.

4.    Fry the meat in the paste until browned all over and then pour in the coconut milk and tamarind, simmer and then add the kaffir leaves, lime zest and sugar.  Season with salt and simmer for 1 – 1 ½ hours, stirring frequently.  When ready the meat should be very tender and the sauce very rich.

5.    Meanwhile in a dry pan toast the coconut flakes until they are deep brown in colour.  Blend to a powder in either a food processor or pestle and mortar.  When the curry is ready stir in the coconut and mix through.

6.    Serve with basmati rice and a sprinkling of fresh coriander.