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Category Archives: Savoury Food

Barbecue Steak with a Wicked Treacle Glaze



Steak? With a treacle glaze? No, I’m not joking, this is an excellent barbecue recipe! And treacle works a treat with steak.

The recipe comes from James Martin’s French Adventure, a fabulous television series and great accompanying book. I’m a huge fan of James Martin, as his recipes are no nonsense and easy to follow.

I made this delicious steak dish a couple of years ago, and, with the warmer spring weather happening here in Sydney, it’s time to get out the barbecue utensils and get barbecuing! However, if the weather is inclement this recipe works equally well in a cast iron grill pan on the stove top.

I cooked the recipe with sirloin, a cut I think barbecues well. Any large thick steak would do, thick enough to cut into decent slices once cooked.

Quantities for 4 hungry people for lunch, or a summer barbecue dinner.

Ingredients

1 baguette

100ml olive oil

1 garlic bulb, cut in half

4 large steaks (sirloin, rib eye, scotch fillet, all work well)

2 tbsp black treacle

A few sprigs of thyme

A splash of Worcestershire sauce

A couple of drops of Tabasco

4 spring onions

Mixed salad greens to serve

Method

Preheat a barbecue or cast iron grill pan on the stove top, till very hot.

Slice the baguette lengthways, then cut in half crossways. Drizzle with a little of the oil and char both sides on the barbecue or grill pan.  Remove and rub the cut surface of the garlic over the cut sides of the baguette. Cover loosely with foil to keep the baguette pieces warm while you cook the steaks.

Pour the remaining oil into a bowl, add the black treacle, thyme and Worcestershire and Tabasco sauces, and mix together.

Cook the steaks on the barbecue or grill pan for about 4 minutes, then baste with the treacle mix and cook for 2 more minutes. Carefully turn the steaks, spoon over some more treacle, leaving a little for drizzling once the the dish is served. Cook for a further 4 minutes. Remove the steaks from the heat and leave to rest.

Cut the spring onions into 2 or 4 pieces lengthways, depending on the size of the onions.  Place on the barbecue or grill pan and cook for 3–4 minutes, turning halfway through.

Place the baguette pieces on a serving platter. Slice the steaks thickly, and put on top of the baguette pieces. Scatter the salad greens and spring onions on the platter. Finish with a drizzle or two of the treacle sauce to serve.

 

Veggie Lasagne


It’s almost spring in Sydney and the warm weather is here. A sure sign is the jasmine in bloom – sprawling over fences and permeating the air with its heady fragrance.

I thought it was time to revisit a recipe for lasagne I made a while back. It’s made with goat’s cheese, leek and tomato, no meat, so it’s a lighter option, perfect for the spring here, and for the end of summer for those in the Northern Hemisphere.

It’s pretty simple. With no white sauce, it’s easy to make. The goat’s cheese is a perfect substitute. You could change it up with the addition of different veggies – spinach, zucchini, eggplant or pumpkin would be good.

Ingredients

2 tbls extra virgin olive oil
2 garlic cloves
1 400g tin whole tomatoes
1 tsp sugar
1 big leek or 2 smaller ones
250g goat’s cheese
1 tbls milk
150g Greek yoghurt
Fresh lasagne sheets – enough to make 3 layers
Parmesan to grate over the lasagne
Cherry tomatoes, sage leaves
Fresh basil leaves

Method

For the tomato sauce, heat 1 tablespoon of the oil in a medium frying pan. Peel and finely slice the garlic and fry gently until softened. Add the tinned tomatoes and using the tin as a measure, add a tinful of water. Add a good grind of rock salt and black pepper and the teaspoon of sugar. Cook on a medium heat until the sauce is thick and reduced, about 20 minutes, breaking up the tomatoes with a spoon occasionally as you stir the sauce.

Wash the leek/s carefully to remove any dirt or grit. Finely chop the leeks. Put another frying pan on medium heat – or you can save washing up like me and use the tomato pan after they have finished cooking! Add the other tablespoon of oil, and when the oil is hot, add the chopped leeks. Stir for a minute or two, moving the leeks around to make sure they are all starting to cook down. Turn the heat to low, cover the pan and cook for about 10 minutes until the leeks are softened.

Preheat the oven to 180 degrees C.

Break the goat’s cheese up, you still wants sine chunks so no need to blend or process. Add the milk to loosen the mix, and then add the Greek yoghurt. You are looking for a thick bit spreadable consistency. Season with a grind or two of rock salt and black pepper.

Now for the layering. Spoon 1/3 of the tomato sauce on the bottom of your baking dish. Add 1/3 of the leeks.Now put a layer of lasagne sheets on top. The size of your baking dish will determine how many sheets or partial sheets you need. I used one and a half per layer. Spoon ¼ of the goat’s cheese mixture over the lasagne sheets. Now start again and layer 1/3 tomato, 1/3 leeks, lasagne sheets and ¼ goat’s cheese. Finish with the rest of the tomato, the leeks and a lasagne layer.
Spread the remaining ½ goat’s cheese mixture thickly over the top of the lasagne. Grate as much Parmesan as you fancy over the top, and scatter some cherry tomorrow halves and sage leaves.

Place in the bottom of the preheated oven and cook for about 25 minutes until the top is golden and bubbling. Remove from the oven and scatter over a few fresh basil leaves before serving.

NB You could freeze the lasagne before baking, or after cooking, freeze whole or divided into meal size portions.

 

Cherry Tomato Quiche

 



Quiche is a classic dish, great for lunch, or a picnic or as the basis for a simple supper. Quiche Lorraine is always nice, but it’s good to make some variations on the traditional version.

It seems that cherry tomatoes are always in season in Sydney and more and more varieties come onto the market. I love the punnets of variegated tomatoes with their yellow, green and red hues.

So cherry tomatoes are the basis of this quiche, as well as a handful of sun dried tomatoes. To make the whole thing fresh and light, I used spring onions, rather than onions, utilizing the green tops as well as the white onion bottoms.

The base is shortcrust pastry, for this particular recipe I use Maggie Beer’s Sour Cream Pastry. The savoury custard is the traditional filling for a quiche.

Ingredients

Shortcrust Pastry
200g chilled unsalted butter
250g plain flour
135g sour cream

Filling
2 spring onions, finely chopped
250g cherry tomatoes (a punnet)
A handful of sun dried tomatoes
4 free range eggs
1/2 cup cream
3/4 cup milk
Salt and freshly ground black pepper
1 tablespoon grated Parmesan

Method

Preheat oven to 180 degrees C, 170 degrees C fan forced.
To make the sour cream pastry, pulse butter and flour in a food processor until it looks like coarse breadcrumbs. Add the sour cream and continue to pulse until the dough starts to incorporate into a ball. Using your hands, shape pastry into a ball.

Wrap in plastic film and refrigerate for 10 minutes.
 Grease a medium sized fluted quiche tin with a removable bottom. Roll the pastry out to 3mm thick and place in the tin.

Rest for 15 minutes in refrigerator. This helps reduce shrinkage when cooking. Remove from the fridge, place some pie weights on baking paper inside the tart, and bake blind in the pre-heated oven for 10-15 minutes. Remove the pie weights and baking paper.

Decrease oven temperature to 170 degrees C, 160 degrees C fan forced.

Scatter the finely chopped spring onions over the base of the blind-baked pastry case. Chop the cherry tomatoes in quarters, leaving some of the smaller ones in halves. Scatter the quarters over the pastry base. Roughly chop the sun dried tomatoes, and scatter these between the cherry tomatoes.

In a bowl or large jug (the latter is very useful as you can pour the custard into the quiche tin easily), beat the eggs, cream and milk together until thoroughly combined. Add salt, pepper and grated Parmesan.

Carefully pour the custard mixture into the quiche tin. (I find it easiest to place the tin in the oven first before pouring). Place the remaining cherry tomato halves carefully in the custard. Hopefully they will sit artfully displayed in the cooked quiche, but don’t worry if they sink!

Bake until the custard is just set but still wobbly – about 30-40 minutes depending on your oven.
Carefully remove and leave to cool slightly before serving.

The quiche is fine as is, or you can serve with a few basil leaves, and/or some cherry tomatoes on the vine, which you slow roast for a couple of  hours until wilted.

Very fresh, very light, very delicious!

 

Lamb Tagine with Middle Eastern Flavours




Tagines, like casseroles and stews, are great dishes to cook meat long and slow. And slow cooking is fantastic for our Southern Hemisphere chilly nights!

This tagine is made with lamb shoulder and some lovely Middle Eastern spices and fruits. The shoulder needs to be boned and diced – my butcher does that for me. Less labour intensive than doing it for yourself.

The tagine itself is the star – just serve it with couscous or rice or homemade flatbread to soak up the juice.

I make my tagine in a heavy based casserole. You could do this and serve in a tagine if you like.

Ingredients

2 teaspoons paprika – sweet or smoked

2 teaspoons ground coriander

2 teaspoons ground cumin

1 1/2 teaspoons ground ginger

1 teaspoon chilli powder

1 teaspoon cinnamon

1 teaspoon pepper

2 teaspoons salt

2 tablespoons olive oil

Juice and rind of a mandarin or orange

1 kg diced lamb shoulder

2 eshallots

1 clove of garlic

1  x 425g tin of chopped tomatoes

1 1/2 x tins of water (use the chopped tomatoes tin for this)

1 tablespoon pomegranate molasses

125g dried apricots

125g pitted prunes

Method

Combine spices and pepper and salt in a large bowl.  Add the oil, rind and juice of the mandarin/orange and stir to form a paste. Add lamb and stir until well coated in the paste. Cover and refrigerate for 2 hours or longer.

Preheat oven to 150 degrees C.

Heat a heavy based casserole on the stovetop, and add half the olive oil. Tip in the lamb and cook over a fairly high heat until evenly browned, then tip onto a plate.

Add the remaining olive oil to the casserole and stir in the the eshallots, and then cook for 5 minutes, stirring occasionally. Stir in the garlic and continue to cook for a further couple of minutes or until the garlic is softened but not browned.

Return the browned meat to the casserole. Add the chopped tomatoes, tins of water and stir well. Add the pomegranate molasses. Bring to the boil, then put the lid on and transfer to the oven.

Cook for 1 hour. Remove from the oven and stir in the dried apricots and prunes, roughly chopped. Cook, covered for a further 40 minutes or until lamb is tender.

If you’re not completely satisfied with the tenderness of the lamb you can cook for a further 15 minutes.

Serve with the aforementioned couscous, rice or flatbread. A spoonful of yoghurt is nice too, and some chopped coriander.

Ham and Leek Pot Pies


I’m making lots of pies this winter, as well as sampling the pies of a couple of of really good bakeries. My local Bourke Street Bakery makes some beautiful beef pies, packed full of beef and encased in excellent pastry. Very yummy if you’re in a hurry and can’t rustle up your own.

I posted this pot pie recipe last year. It’s such a simple one to make as the filling takes no time. I made it recently, this time making ham and leek pasties instead of pies.

So here is the recipe from last year.

”I had some chunky ham pieces and a leek in the fridge so decided that they would be the basis for some simple pies. I also had a lovely washed rind cheese, soft and melting, that I thought would go beautifully with the ham and leek. I’m a huge fan of nuts, so it was a no-brainer that I decided to put some walnuts in the pies as well. They added a lovely crunch and texture to the pies  All these ingredients were stirred into a white sauce, piled into the bowls, topped with puffpastry and baked in the oven.

I recommend using a good bought butter puff pastry for the recipe.

The recipe makes two substantial deep bowl pies. You could double the quantities for a larger pie in a conventional pie dish.”

Ingredients

1 large leek
A knob of butter to cook the leek
Salt
200g ham chunks
50g any soft washed rind cheese
A small handful of walnuts or to taste

White sauce
25g butter
25g plain flour
600ml milk
Salt and freshly ground black pepper

2 sheets of butter puff pastry or about 180g from a block of puff pastry

1 egg, lightly beaten with 1 teaspoon milk, for glazing

Method

Cut the leek into small slices. Melt the butter in a frying pan and add the leek with a good pinch or two of salt. Cook on a low temperature until the leek slices are soft, about 10-15 minutes.

Chop the ham into bite sized pieces and roughly slice the cheese. Chop any whole walnuts into smaller pieces.

Preheat the oven to 190 degrees C.

For the white sauce, melt the butter in a medium, heavy bottomed saucepan. Add the flour and stir for 1-2 minutes, to make sure the raw flour taste is cooked out.

It’s important to do this and the subsequent stirring in of the milk with a wooden spoon.

Gradually stir in about a third of the milk, making sure the milk is incorporated and there are no floury lumps. When the sauce has noticeably thickened, add another third of the milk and repeat the process. Add the last third of the milk and cook until the sauce is nice and thick. Simmer gently for 5 minutes and season with salt and freshly ground black pepper.

Stir the ham, leek, cheese and walnuts into the white sauce in the saucepan. Pile the mixture into the individual bowls.

Cut out circles of puff pastry that are larger than the diameter of the bowls and will be enough to completely cover the tops. Brush the tops of pies with the beaten egg.


Place in the preheated oven and cook for about 20 minutes until the top of the pies are golden brown and puffed up.

Serve piping hot straight from the bowls!

Ottolenghi’s Roasted Chicken and Clementines



I’m revisiting an Ottolenghi recipe I cooked a while back in 2017. Firstly, because it’s a great recipe for cooking up a one pan chicken dish, but mostly because clementines are now available in Australia!

Back then, I substituted mandarins for clementines, and that worked well. But now we can can buy them locally. And I also have my very own miniature clementine tree growing in my courtyard garden!

The original Ottolenghi recipe “Roasted Chicken with Clementines and Arak” is from his beautiful book Jerusalem.

I made some variations to the dish, which I mention here. I’m not a big fan of anything aniseed, so I used cumquat brandy instead of an aniseed liqueur. An orange liqueur, or ordinary brandy, would be fine too. For the same reason, I substituted shallots for the fennel bulbs.  I also cut down on the sugar in the recipe.

Ingredients

100ml orange liqueur or any good brandy (or Arak in the original recipe)
4 tbsp olive oil
3 tbsp freshly squeezed orange juice
3 tbsp lemon juice
2 tbsp grain mustard
1.5 tbsp light brown sugar
6 shallots (or 2 medium fennel bulbs as in original)
8 chicken thighs with the skin and on the bone
4 clementines unpeeled, sliced horizontally into slices  (or mandarins if you can’t get clementines)
1 tbsp thyme leaves
2 tsp fennel seeds, slightly crushed
Salt and black pepper

Method

Put the liqueur/brandy, olive oil, orange and lemon juices, musard and brown sugar in a large bowl with 2 1/2 teaspoons salt and 1 1/2 teaspoons black pepper. Whisk well and set aside.

Peel the shallots and add to the bowl, with the chicken pieces, clementine slices, thyme and fennel seeds. Stir well to make sure the marinade covers the chicken pices.

Leave to marinate in the fridge for a few hours or overnight.

Preheat the oven to 220 degrees C. Transfer the chicken and its marinade to a baking dish that’s large enough to fit everything  in a one layer.  The chicken should be skin-side  up.

Put the baking dish in the oven and roast for 35 to 45 minutes, until the chicken is brown and cooked through. Remove the dish from the oven.

Ottenenghi suggests removing the chicken, clementine slices and shallots to a serving plate, while you reduce the cooking liquid in a small saucepan. The sauce is then poured over the chicken.

I served the chicken straight from the baking dish at the table as I like the idea of serving chicken and juices all in one.

A great dish – super easy and utterly delicious!

Clementine tree ready for planting.

Make Your Own Burgers



During lockdown, I mostly cooked, because that’s what I love to do! However I have to admit to having a couple of excellent take away burgers from my local pub. Very delicious. But recently I have  made burgers at home, with lots of trimmings. The recipe is great because the burgers are oven baked, easy to make and relatively healthy.

The recipe is freely adapted from Jamie Oliver’s Botham Burgers from “The Return of the Naked Chef”.  The recipe makes four medium sized burgers.

For the burger:

Ingredients

500g minced beef, preferably organic

1/2 medium onion, finely chopped

1 free-range egg

1 handful of fresh breadcrumbs

1/2 heaped teaspoon of Dijon mustard

Salt and freshly ground black pepper

4 slices of cheddar cheese

The other 1/2 onion, cut into rings

For the bits and pieces that go with the burgers:

4 soft bread rolls

Handful of baby gherkins

Cherry tomatoes

Sun dried tomatoes

Any green leaves you fancy – rocket is always good

Avocado slices

2 teaspoons American mustard

2 teaspoons tomato ketchup or 2 teaspoons tomato chutney

Method

Preheat the oven to 210 degrees C fan-forced.

Scrunch all the ingredients together. Use the breadcrumbs as required to bind the mixture. Divide into 4, then lightly mould and pack each burger together into burger shapes. Place the burgers on a baking tray along with the onion rings. Place in the oven and bake for 15 minutes. The burgers should still be pink in the middle – cook for a few minutes longer if you want them more well done.

Just before they are done, place a slice of cheese on top of each burger and place back in the oven for a minute to just melt the cheese.

To serve:

Cut rolls in half and place on a plate. Place a burger with its slice of melted cheese on top of half of a bread roll. Squeeze some mustard and tomato ketchup on top, or spoon some tomato chutney onto the bread roll before you add the burger. Now add any of the bits and pieces as you fancy, using my suggestions or making up your own. I definitely recommend scattering the charred onion rings on top of the burger, really tasty!

I did a couple of different combinations on different nights.

A really delicious and easy meal and equally as good as take away!

Pumpkin and Leek Filo Pie




This is a tasty pie using filo pastry, pumpkin and leek, and mixture of goats cheese and feta. You can add an optional layer of bacon rashers too, for an extra salty kick.

While the pie is simple to assemble using filo pastry, there a little bit of work to cook the pumpkin and leek. But worth the effort, as the pie is really very delicious!

Ingredients 

2 tablespoons oil

500g pumpkin

5 rashers of streaky bacon

3 large leeks

1 clove of garlic

100g goat’s cheese

100g feta

2 large tablespoons Greek yoghurt

Sea salt and freshly ground black pepper

10 filo sheets

Butter for brushing the filo sheets + extra for greasing the baking dish

Method

Preheat oven to 180 degrees C. Chop the pumpkin into small chunks, skin on. Lay the pumpkin pieces onto a baking tray lined with baking paper. Pour one tablespoon of the oil over the pumpkin pieces. Bake for 20-30 minutes until the pumpkin is soft. Set aside until ready to assemble the pie.

Heat a medium sized frying pan on the stove top over a  medium heat. If using, fry the bacon rashers. Once cooked, set aside.

Wash the leeks and cut into small lengths, about 2 cms. Finely chop the garlic. Add the remaining tablespoon of oil to the pan – if you cooked the bacon, you can use the same frying pan and the bacon juices. Gently cook the leeks and garlic over a low heat until the leeks are softened. This should take about 10 minutes. Remove from the heat and set aside.

Put the goat’s cheese and feta into a bowl with the Greek yoghurt and salt and ground black pepper. Mix to incorporate the cheeses and yoghurt.

Have 10 sheets of filo pastry ready for layering in a medium sized square or rectangular baking dish.  Cover the sheets with a damp tea towel to prevent them from drying out.

Melt a couple of tablespoons of butter. Using the melted butter, lightly grease the baking dish. Lay one sheet of filo in the dish, and brush with melted butter. Lay a second sheet of filo cross wise in the dish, across the first sheet. Brush with melted butter. Continue layering with the remaining  three sheets, putting each sheet on top of the last, crossing the sheets over each other, brushing each sheet with melted butter.

Now it’s time to layer the filling. You will need to remove the skin from the now cooled baked pumpkin. Put a layer of pumpkin into the dish. Then layer some of the leek mixture. Top with some of the cheese mixture. Repeat the layers again, ending with the cheese. If using, place the bacon rashers on top of the filling.

Layer the remaining 5 sheets of filo over the top of the pie, crossing the sheets over each other as in the base of the pie, and brushing with melted butter in between the layers. Once the layers are done, you can tuck the overhanging filo into the sides of the pie. Or you could trim the overhang, but tucking in the filo gives a rustic edge to the pie, as you can see from the photos.

Brush the top with melted butter and place into the 180 degrees C oven for 20 minutes until the pie is golden brown on top and crispy.

Serve with green salad and crusty bread for lunch or as a simple supper. It freezes well too!

Tomato, Caramelized Onion and Goat’s Cheese Tart

While we are making slow cooked casseroles and warming winter pies here in Sydney in winter, others in the northern hemisphere are enjoying cooking in summer.

This is a recipe that suits any climate, a tasty tart that would be great for an alfresco summer lunch or a warming supper dish with crusty bread and a salad.

Store-bought puff pastry tart base, some caramelized onion for the base, then topped with goats’ cheese, cherry tomatoes and a scattering of fresh herbs. I made mine in a rectangular flan tin, but a round one would do as well. You might have to adjust the quantities.

Ingredients

320g store-bought puff pastry (I used 2 sheets from a pack of Pampas puff pastry). Use more or less, if needed, to fit your tin.

1 red onion, chopped

1 teaspoon butter

1 teaspoon brown sugar

Goats’ cheese – or similar crumbly soft cheese. You will crumble this into the tart, so quantities are flexible, about 100gm should be enough

15-20 cherry tomatoes, or more if you want to pack them in, on the vine

Fresh thyme leaves for scattering

Sea salt and ground black pepper

Method

Preheat the oven to 200 degrees C. Butter a  flan tin and fit with the puff pastry sheets which you have cut to shape.

Fry the red onion in the butter in a small frying pan over a low to medium heat, until the onion begins to soften. Add the brown sugar to caramelize the onion and cook for a further couple of minutes.

Lay the caramelized onion onto the pastry base. Crumble the goats’ cheese into the tart. Cut some of the cherry tomatoes in half and place on top of the goats’ cheese, place a few whole ones on, too for effect.  Scatter a few fresh thyme leaves over the tomatoes with sea salt and black pepper.

Bake in the preheated oven for about 20 minutes or until the puff pastry is nicely browned, the cheese melted and the tomatoes softened. Nice served with a green salad.

Beef, Tomato and Red Wine Pie

 



May 2020. Autumn is about to turn into winter, and we’re still in partial lockdown. The weather is lovely, lots of warm days with crisp nights. Although we can now travel around New South Wales, it’s still nice to stay at home and do lots of winter cooking.

I’m very keen on pies at the moment. They’re great to make ahead and freeze, so there’s always a tasty meal on hand that can be put in the oven and eaten piping hot!

This is a recipe for a meat pie with a rich beef filling. I make a lovely casserole with shin (gravy) beef.   The casserole has lots of tomato and a good splosh of red wine. The casserole is great too, as is, served with baked potato, pasta, rice or polenta.

Once you’ve cooked the filling, you then make some shortcrust pastry. Pop the filling into the pastry and bake. A lovely homemade pie is ready for eating!

note – you can make either the beef filling or the shortcrust pastry well ahead of time, and put the pie together when you actually want to bake it.

Ingredients
Beef Filling

500g shin (gravy) beef or chuck steak or blade steak if you can’t get shin
1 dessertspoon plain flour
3 tablespoons olive oil
2 medium brown onions, chopped
2 – 4 shallots (more or less depending on the size of the shallots), chopped
2 x 400g tins whole peeled tomatoes
I large tomato, roughly chopped
200 mls red wine
1 tinful of water
1 tablespoon molasses
1 dessertspoon Worcestershire sauce
Sea salt, black pepper
A bay leaf
A few springs thyme
Few sprigs rosemary

Shortcrust Pastry

500g plain flour
Pinch of salt
250g cold butter, diced
Enough iced water to bring the pastry together – about 4 tablespoons
Free-range egg, beaten, for brushing the pastry

Method
Filling

Preheat oven to 140 degrees C.

Place the beef into a ziplock bag with the flour, close and shake the bag to coat the beef pieces in the flour. Heat a heavy based cast iron casserole on the stovetop. Add two tablespoons of oil to the casserole.

Add half of the beef pieces and cook for a minute or two to brown the meat, turning to make sure all sides get the heat. This is just to caramelise the meat. Remove the pieces from the casserole and set aside. Add the other half of the beef and caramelise in the same way, removing from the casserole once browned.

Add the other tablespoon of oil, and add the the chopped onions and shallots. Fry over a medium heat until the onions and shallots are softened, about 3-5 minutes. Return the meat to the casserole.

Add the tinned tomatoes, roughly breaking up into the casserole. Add the chopped fresh tomato. Stir in the red wine, and using one of the tomato tins, add a tinful  of water. Stir in the molasses and Worcestershire sauce. Season with a sea salt and black pepper. Tie up the bay leaf, thyme and rosemary with an elastic band or a piece of string, to make a bouquet garnis, and put into the casserole mixture.

Making sure the mixture is simmering, carefully remove the casserole to the preheated oven. Cook for 3 hours, or until the beef is tender and almost falling apart. You should check after 2 hours, just  in case the casserole has cooked a bit dry. If so, you can add some more water. As a general rule, it’s pretty hard to overcook this cut of beef, so 3 hours is usually about the right time.

Remove the casserole from the oven, remove the bouquet garnis,  and cool to room temperature.

Shortcrust Pastry 

Place the flour and salt in the bowl of a food processor and blitz to combine. Add the butter cubes and carefully blitz until the mixture resembles breadcrumbs. At this point, add the iced water a little at a time, blitzing after each addition. Only add enough water to get the mixture to start to come together into a ball, you may not need it all. Be very careful not to process too long each time you blitz, as this will overwork the mixture, and make the pastry tough.

Turn the pastry out onto a work surface. Bring the pastry together into a ball, with your hands. Wrap the pastry in cling wrap and chill for at least half an hour in the fridge.

Making the Pie

Preheat the oven to 180 degrees C.

Remove pastry from the fridge. You will need a pie dish, tin or mould, 18cms or 20cms in diameter. Cut the pastry into two pieces, one slightly bigger than the other. Roll the bigger piece, for the base of the pie, between 2 sheets of baking paper, into a round at least big enough to fit into the pie dish, covering the base and sides. Ease the pastry into the dish. Don’t worry if the pastry breaks, it’s easy to patch up any gaps. You can trim off any excess from around the edge.

Now it’s time to fill the pie. You won’t need all the filling – fill with enough of the meat mixture to fit comfortably into the pastry. Brush the edge of the pastry with beaten egg.

Take the second, smaller piece of pastry, and roll between pieces of baking paper into another round, the size of the top of the pie, making sure you have enough pastry to overlap the top of the pie. You can always trim the excess. Place over the filling, making sure the top pastry meets the bottom pastry all around the pie. Seal the the top and bottom of the pastry by pushing down around the edge with the prongs of a fork.

Brush the top of the pie all over with beaten egg, before putting the pie into the hot oven. Cook for 30 minutes, or until golden brown on top. Remove from the oven.

Serve in big slices with a green salad or mushy peas and carrots, and a dollop of sauce if you like. I go for Worcestershire or good old tomato ketchup!

Leftover pie can be refrigerated and reheated in the oven. And of course you can freeze portions of the pie too. Defrost them and reheat in the oven. Never microwave the pie, otherwise the pastry ends up limp and pretty unappetising!

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