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

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!

Stir-Fried Beef Noodles with Black Bean Garlic Sauce

Stir-Fried Beef Noodles with Black Bean Garlic Sauce

This is an incredibly tasty, healthy and easy stir-fry that can be made in minutes - a delicious mid-week meal. 

Lee Kum Kee’s Black Bean Garlic Stir-Fry sauce makes this dish!

Serves 2

Prep time:  5-7 minutes

Cooking time:  5-7 minutes

Ingredients

250g lean beef steak, cut into thin strips

1 garlic clove, peeled & crushed

½ tbsp fresh root ginger, peeled and finely grated

1 tbsp Lee Kum Kee Premium Dark Soy Sauce

Toasted Sesame oil

Freshly ground salt & pepper

1 tbsp vegetable oil

½ red pepper, deseeded & cut into thin strips

3 spring onions, sliced

100g bean sprout & stir fry vegetable mix

150g medium egg noodles

Lee Kum Kee Black Bean Garlic Stir-fry Sauce

Method

1. Bring a pan of salted water to the boil for the noodles.

2. Place the thinly sliced steak into a bowl and toss with 1 tablespoon of soy sauce, a drizzle of sesame oil and a pinch each of salt and pepper. Crush in the garlic, add the grated ginger and mix well. Leave to marinade for a few minutes while you prepare the rest of the vegetables.

3. Heat a wok or a large frying pan until hot then add 1 tablespoon of vegetable oil, and a touch of sesame oil, swirling the wok to coat the surface evenly. Add the beef strips and stir-fry for a couple of minutes until nicely browned.

4. Now add the red pepper and spring onions and stir-fry for 2-3 minutes. Add the bean sprouts for the last 30 seconds.

5. Blanch the noodles in the boiling water for about 3-4 minutes, until tender but still retaining a slight bite, then drain and immediately toss with the beef and vegetables.  Now add the Black Bean Garlic sauce and stir until warmed through.

6. Divide between bowls and serve, enjoy!

Why takeaway when you can fakeaway

We’re a time-strapped nation in need of quick and tasty meal ideas. Leading Chinese sauce company, Lee Kum Kee, has the answer in the form of a new collection of stir-fry sauces - so you can make a delicious dinner in a dash.

The stir-fry has long been a quick mid-week favourite and these little packets of joy can be paired perfectly with a variety of ingredients including: chicken, tofu, prawns and vegetables – giving you a tasty meal in minutes.

The stir-fry sauces include classic and regional Chinese flavour options like Black Bean Garlic and Kung Pao Chicken as well as flavoursome favourites Tomato & Garlic and Honey & Soy, providing an authentic taste of the East. The sauces provide inspiration in a packet - giving you a quicker, healthier and more wallet-friendly option than ordering a takeaway.

Not only is Lee Kum Kee the most used sauce brand in Hong Kong households but it also has over 130 years’ experience in sauce making. All Lee Kum Kee products are made to the highest quality, using only the best ingredients and with careful attention to detail at every stage of production. So we say kick back, reclaim your evenings and enjoy a Chinese dinner where there’s maximum flavour and minimum fuss. 

The stir-fry sauces are available from September in Tesco, Asda and Ocado RRP 85p.

                                      

For further information https://www.uk.lkk.com/ 

The Ultimate Chilli Con Carne with Steak & Chorizo

 The Ultimate Chilli Con Carne with Steak & Chorizo

This truly is an amazing chilli and is a fantastic dish to serve friends or family for a casual get-together!

Serves 6-8

Prep time: 10 minutes

Cooking time:  3 hours  45minutes

Ingredients

2 tbsp olive oil

1.5kg casserole steak, cut into bites sizes

2 onions, peeled & finely chopped

6 garlic cloves, peeled & finely chopped

2 tbsp oregano

2 tsp ground cumin

2tbsp chilli powder

2 tsp smoked paprika

4 red chillies, finely chopped

400g chorizo, sliced

600ml red wine

250ml beef stock

2 tbsp dark brown sugar

2 x 400g cans of chopped tomatoes

2 x 400g can of kidney beans

40g dark chocolate

To serve

Sour Cream

Small bunch of fresh coriander, roughly chopped

Crusty Bread & Rice

Method

1.        In a large heavy based pan heat the oil on the hob over a medium heat and brown the meat in batches, remove and set aside.

2.        In the same pan add the onion and garlic on a low heat and sauté for 3-4 minutes until softened.  Now add the oregano, cumin, chilli powder, paprika, chillies and chorizo, cook for a further minute.

3.        Now return the meat to the pan with the wine, stock, sugar and tomatoes, bring to the boil, cover and simmer for 2 hours, stirring after one hour.

4.        Now taste the chilli to see if it requires any further chilli powder.

5.        Mix in the beans and simmer for a further hour uncovered adding more water if required.

6.        Stir in the chocolate.

7.        Serve with rice & crusty bread, garnish with coriander and sour cream. Enjoy!

Set of 4 Ceramic Bowls & Spoons on a Slate Base - Arthur Price

Cutlery - Sophie Conran Rivelin by Arthur Price

Steak, Ale & Stilton Pie

Steak, Ale & 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

450ml bottle of real ale (I used Newcastle Brown Ale)

500ml 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

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 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/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!