Steak and Kidney Pie

This is a cracking meal. The first time I cooked this, it was in the oven for 5 hours, but the mixture was to die for. Lovely and in fact just writing this up has made me think I need to eat this next week!

 

Ingredients

Olive oil for frying
4 rashers of bacon
1 onion
500g of steak diced
30g of plain flour
115g of kidneys
Bouquet garni
400ml of beef stock – Can replace with ¼ pint of beer if you want
115g of mushrooms
225g of ready-made puff pastry
Beaten egg to glaze

 

Instructions

Preheat the oven to 160C. Cook the bacon, mushrooms and onion in a frying pan with a little oil until browned. Remove the content and place in a casserole dish.

Toss the steak in the flour and in batches brown the steak lumps in the frying pan, adding more oil where appropriate. Remove the content and place in a casserole dish.

Toss the kidney in flour and add to the pan in batches until browned. Again adding oil where appropriate. Remove the content and place in a casserole dish.

Add the bouquet garni and stock to the casserole dish. Cover the dish and place in the oven for 2 hours. Remove and allow to cool.

Preheat the oven to 220C. Roll the pastry to 2cm larger than the top of your pie dish. Tip the mixture into the pie dish, removing the bouquet garni.

Steak and Kidney pie img 1

Lay the pastry over the pie dish and press down the edge to the dish edge. Cut all round with a knife. Create a decoration if you want to go on top. Brush the whole pastry top with egg and bake for 20 minutes.

Steak and Kidney pie img 2

Lower the temperature to 180C and cook for a further 20 minutes, keeping an eye on it to make sure it doesn’t catch.

The finished article! Served with vegetables and home made circular chips.

Steak and Kidney pie img 3

Chicken and frankfurter dish

This dish was inspired by one of the TV chefs a few years back. The dish the chef made was full of seafood items but since I don’t eat muscles or crab etc. I decided to alter it and make it something I would.

Ingredients

(The ingredients are not an exact science! If you don’t like onion, don’t add it, but try something else like celery for example. Alter it to your taste, and if you make something great, add a comment!)

500g Chicken cut in to small pieces
4 frankfurter sausages cut in to small bits
1 large onion, finely diced
1 large pepper, finely diced
3 garlic cloves, finely diced
mushrooms
paprika
1 to 2 vegetable stock cubes
300g rice – long grain
olive oil

Instructions

Place the frankfurter pieces in a large frying pan (or electric frying pan) and add a tablespoon of olive oil.

(Pictured is actually Spanish chorizo, but we usually use Herta® frankfurters – using chorizo was an experiment, but wasn’t quite as good)

Add a good dash of paprika. Heat the frying pan and fry the frankfurters for a few minutes, then add the chicken.

Fry the chicken until all sides are coloured. Add the onion, pepper, garlic and mushrooms to the frying pan. Fry until the ingredients just added are soft.

Add another tablespoon of oil to the pan. Add the rice and stir well. Fry for a minute.

Add enough stock to cover the ingredients. Allow to boil and leave until the rice has cooked (about 9 to 10 minutes).

Check every minute while boiling as it will need stirring and might need additional water to make sure it hasn’t boiled dry.

Enjoy!

African Curried Lamb

Tonight’s recipe comes from “The Sainsbury book of Party Cooking” by Norma MacMillan

This is a recipe we quite frequently cook for dinner parties or when my sister is not in the house (she doesn’t like spices).

The recipe is as follows (makes enough for 3). It has been modified by us to our tastes so adjust as you need:

Ingredients

25g butter
2 tablespoons of olive oil
500g fillet lamb but in to small pieces up to 3cm cubed
1 large onion, finely chopped
2 cloves of garlic, finely chopped
4 table spoons of mild or 2 level table spoons of medium or ¾ table spoon of hot curry powder
3 table spoons of white wine vinegar
½ tea spoon of paprika
¼ teaspoon of cayenne pepper
3 bay leaves
1 x 400g can of chopped tomatoes
3 large tablespoons of apricot jam – or in our case, mango chutney

African curried lamb 1

(For those of you with sharp eyes, there are two and a half small onions and the mango chutney is missing from the image.. my mistake)

Basmati rice – enough for 4 – in our case 4 x 70g (280g) is more than sufficient

Instruction

Melt the butter with the oil in a frying pan (or we use an electric frying pan). Add the lamb and cook till slightly browned.

African curried lamb 2

Add the onion and garlic to the pan and fry until softened. Add the curry powder, cayenne and white wine vinegar. Cook for 1 minute, but keep an eye on it and continually stir.

African curried lamb 3

Add the remaining ingredients (I usually add water equal to a third of the can of chopped tomatoes as it can dry out too fast otherwise). Stir and then cover with lid. Simmer for around 30-40 minutes. Stir every 8-10 minutes to make sure it hasn’t gotten too dry.

African curried lamb 4

(The bay leaves are inside of the tea sphere so they can be easily removed later)

African curried lamb 5

African curried lamb 6

(What it should look like after cooking for 30-40 minutes)

Serve with basmati rice, naan, onion bhajis, raisins, tomato wedges, and banana slices (all optional).

African curried lamb 7

(Homemade lemonade can be seen in the jug)

African curried lamb 8

Enjoy!