Steak and Ale Pie

So the weather is back to its beautiful and Autumnal best so time to get some stick to your ribs recipes on the blog. These individual steak and ale pies have real flavour and are ideal for the colder days and nights to come. The secret with any pie or stew is to pay attention to each layer of what you are making. Try and add favour with each step. There is a little trial and error involved but sometimes it just comes down to personal preference. There is an option to make your own stock for the base of your pie which does add great flavour but in all honesty unless youve got 7 hours spare I would opt for a good quality shop bought liquid stock. Tesco do a decent one from their "Finest" range, good old Heston does a few at Waitrose and failing that some good butchers will make their own. 

Briefly if you want to make your own stock try this: 

2 Medium Onions

2 Carrots

Handful of Celery tops

1 Celery stalk cut in to 1 inch lengths

3 Cloves of Garlic

2 Bay Leaves

10 Peppercorns

7 or 8 pieces of beef bones (free from the butcher) If they have any veal bones get a couple of them for the gelatin.

Any offcuts or scraps from your steak

Preheat oven to 400F

Add carrots, onion, bones, garlic and meat scraps to a roasting tin and rub all over with a little olive oil. Roast for about 45 mins turning the bonest and veg half way through. The meat and bones should be nicely browned but not burnt. Remove the contents from the pan and place in a large stockpot with the remaining ingredients. Place the roasting tin on the hob and pour on half a cup of water so you can scrape off all those lovely bits of flavour. Once you have got all the bits from the bottom of the pan pout it in to the stock pot. Fill the pan with water so there is an inch or 2 covering the bones. Bring to the simmer but not boiling then reduce the heat to low so the stock remains at about 180 degrees and not bubbling. Cover the pot loosely and leave on the simmer for about 5-6 hours. Dont stir it or mess about with it because it will mix in all the fats and you'll end up with a cloudy stock. As the stock cooks fat will rise to the top, from time to time use a big mental spoon to scoop off the excess fat. Down throw it away, it will solidify and you can use it for your roasties. At the end of the cooing time use tongs or a slotted spoon to remove all the bones meat and vegetables. Pour the liquid slowly into another large pan through a cheese cloth or fine sieve. Let it cool to room temperature then cool in the fridge. Once the stock has cooled completely any remaining fat will have risen to the top and set, it forms a protective layer so as long as you want to keep it in the fridge leave it on. If not scoop it off and pout the contents into glass or plastic sealable containers. You can freeze it but if you do leave a little gap at the top of each jar to allow for expansion...

So there you go....Up to you... From scratch or shop bought....The choice is yours. 

For the pie you will need.

1kg Braising Steak (Trimmed)

1 Large Onion

2 Large Cloves of Garlic

1 Carrot

600ml of Good beef stock

200g Button Mushrooms

Salt

Ground White Pepper

1 Bottle of 330ml Guinness

Plain flour

Butter

All Butter Puff pastry

1 Egg

Turn on your oven and pre-heat to 150 degrees. Take the beef and trim the excess fat. Place in a bowl and dust with white pepper, salt and flour, ensure all pieces are covered lightly. Chop the onion into cubes (about cm square) Peel and chop the Garlic. In a large pan gently fry onion and garlic in a little olive oil until the onion begins to catch. Only then add a little sea-salt and black pepper. Take out the onions and then repeat the process with the baby mushrooms until they begin to colour also, remove and set aside with the onions. Finally place a little more oil in the pan and turn the heat up. Fry the meat in batches so it colours well and doesnt steam or stew. Once all the meat has been coloured pour in your Guinness to take all the pan juices from the bottom of the pan. It will fizz and bubble a while, give it a good stir to ensure you have all the bits up from the bottom of the pan. Add your beef stock and then place all the ingredients back to the pan. Cook on a low heat for about 15 minutes and then finally place in your diced carrot. At this stage check your seasoning. Personally I love steak and ale pies you be really peppery which is why i choose to use white pepper as it gives you that real warmth and added bite. Pour all the contents of the pan into a roasting tin and place on the lid. Cook in the oven for a minimum of two and a half hours. Once the time is up remove the tin and take a piece of the meat out and give it a try. It should break apart nice and easily. If it doesnt either put it back in the oven for another 30 minutes or change your butcher! If you are happy with the texture and taste you can then thicken the gravy by making a simple roux. Do this by cutting about an inch off the end of your block of butter and melting in a pan. Add two tablespoons of flour and continually stir until a smooth paste is formed, it should not be too liquid and come away from the sides of the pan, if it doesn't add a little more flour. Add it to your pie mixture and stir. If you find the gravy isn't thick enough for your liking just repeat the roux recipe and add a little at a time until you have the desired consistency. 

You'll need to set aside the mixture and allow to cool before you try to put your pastry lids on the individual pies. Fill each individual pie dish with the mixture and rub a little butter around the rim. Cut out your circular discs ensuring you make them about about 2cm bigger than your pie dish. Place the disc on top and crimp the edge by pinching between your fingers and thumbs all the way around. If you want to decorate with a little leaf cut the shapes from the existing pastry. Once you have covered all your pies beat and egg and egg wash the lids. For a better finish place in the fridge for 30 minutes and then egg wash them again before baking in a preheated oven at 180 degrees for 20 minutes or until the pastry is a nice golden brown.

Enjoy!!

Seared Scallops with Minted Pea Puree, Serrano ham and Balsamic reduction

This recipe is an absolute doddle looks good on the plate and would score you good Brownie points if you are cooking for your significant other (assuming they don't have a shellfish allergy)


You will need for a starter portion.


3 Scallops per portion
Pack of Serrano Ham
Frozen Peas
Balsamic Vinegar
Fresh Mint


Slip your knife under the scallop to remove from the shell then remove the coral from the scallop, if it hasnt been taken off already. You can ask your fishmonger to do that but its just a case of gently pulling it away from the side. There is a clear film attached where the coral meets the main body, just be careful to make sure you have taken that off too. Meanwhile grab about 300g frozen peas and boil with a pinch of salt and cook until tender, drain off the water and add in a little salt and 4 or 5 leaves of mint and blitz until smooth. You can pass through a sieve if you really want a smooth finish but I was a bit lazy and didnt. In a hot small frying pan pour in a couple of good glugs of balsamic vinegar. Heat until boiling and reduce until the vinegar has taken on sticky consistency and will coat the back of a metal spoon. For the shards of Serrano I find its easier to cook the whole slice in a dry frying pan, pushing the ham down with the back of your spatula to keep it as flat as possible, once the colour changes and the white fat of the ham goes crispy take out the ham and leave to drain on a piece of kitchen paper. Season your Scallops with a little salt and white pepper and fry in a hot pan for 2-3 minutes each side depending on the size. Cook in a little olive oil and butter to give you the good colour. Once you have flipped the Scallop once nap the foaming butter over the top until ready. 



For the assembly:


One heaped teaspoon of the pea puree equal distances apart going across the plate, place one Scallop on each pile and then cut your now crispy and dry ham into triangles and sit upright in the pea puree, if you have a dressing bottle for your balsamic reduction use that to create your circles or just use a teaspoon and a steady hand. 

Enjoy!

Welcome

Just began my journey through the countryside today....I will be posting recipes tips and ideas to make the most of each season... Comments, and feedback always welcome... 

Albondigas recipe!!

Minced pork 350g
Minced beef 350g
1 large onion
Handful of frozen peas
2 red peppers
Tomato puree 1 tbs
4 cloves garlic
Dried or Fresh parsley (Flat leaf)
Smoked paprika
1 egg
3 banana shallots
Salt
Pepper
Chorizo picante (check its the cooking variety, give it a little squeeze!! Generally the softer chorizo is better for cooking with)
HUGE DEEP EDGED PAN!

Serves 4
Mix the pork and beef mince with finely chopped banana shallots, 2 garlic crushed cloves, egg, salt, pepper and a good 3 pinches of parsley. Really get in there with your hands and give it a good squish. Test a small amount in pan to check seasoning. Cover and leave to sit for 30 mins in the fridge while you make the sauce.
1. Put the 2 red peppers in a hot over with and take out after 20 mins
2. Finely chop the big onion
3. Chop the 2 cloves of garlic
4. Add diced chorizo and fry until the oil begins to bleed out. Add the garlic and onion in a with salt and pepper, once the onion softens and begins to colour add the tomato puree and mix in.
5. Add the 2 tins of chopped tomatoes
6. Take out the red peppers and allow to cool a little. Cut in half, take out the seeds and take off the skin. Chop in to fine slices and add to the sauce.
7. Add a tsp of the smoked paprika
8. Leave the sauce on a low heat gently simmering.
9. Get the mince meat and shape into about golf ball size balls by rolling them in your hands (you can use a little oil on your hands to stop it sticking) . In the frying pan add a little oil and fry the meatballs a few at a time. They should be browned but not cooked all the way through. Once you have done them all return them to the pan with the sauce and depending how hungry you are cook for 20 mins on a medium heat or an hour on a gentle heat.

Serve with Loads of good sharing bread, Manzanilla olives, Manchego cheese and if you want to go the whole hog a few chilled bottles of Luna Creciente Albarino 2011 about £8 (Waitrose)

Bon appetitio!!

Chilli Sauce

Best multi purpose chilli sauce, add to stir fries, meatballs, to mayo as a dip, for a spicy spag bol......two types.... green top is normal chilli but the extra garlic version with brown top is great!! Give it a try....Try adding it to garlic butter and lime juice as a sauce for king prawns. Fan bloody tastic!!!

Check out the scotch eggs

Take a good pork sausage, I used lincolnshire sausage stripped from the skins, add a little extra seasoning to taste, i added a little fresh chopped chilli, white pepper and sea salt. Fry a little of the mix in the pan before you make the scotch egg and discover its as bland as a pan fried flip-flop. Once your happy with the mix put the eggs on to boil, they will only take about 3 minutes to soft boil. I suggest you boil three times the amount you need because they are a nightmare to peel and as they are soft boiled..prone to splitting...Peel out of earshot of children as you will beeping well split the beeping things!! Ok not to wrap the eggs...Be gentle..Flatten out some of the sausage meat, about the size of the palm of your hand on a piece of clingfilm, pop your egg in the middle and gently bring up the edges so it wraps the egg. When your hands meet, twist the clingfilm so it makes the ball shape. Take it out and you can roll it between your hands to create the shape you desire. If you like you can pop them in the fridge for 30 mins just to firm up. OK next get 3 plates, one with 2 beaten eggs on, one with plain seasoned flour and the last with the Japanese breadcrumbs on. So its dust dip then roll!! Flour egg then crumb. And repeat. Heat your deep fat fryer to about 180 and cook for about 4-5 mins, youll get to know yourself how long it perfect depending how much sausage meat you used. I like to finish them with a little sprinkling of smoked paprika.....Enjoy!

Chicken Curry Medium Spiced, Basmati Rice and Spiced Crispy Shallots

Curry Recipe..Trouble is i never know what i put in it!!! 

Well i do but its kind of like...Bit of this bit of that never measured. Curry is one of those dishes you just add to along the way... Can be so varied.. Basics you need. Garlic, onion, ginger, cumin, corriander, garamasala, tumeric, tinned tomatoes, chillies, paprika, coconut cream. Trust me its a doddle!!! And no bright red colouring and cos its fresh you wont be burping it for days after.......

1 Large Onion
4 Chillies
4 Chicken Breasts
Inch and a half of Ginger
6 Garlic Cloves
2 Tins of Tomato
1 tsp Tomato Puree
1 tsp garamasala
1/2 tsp Corriander
1/2 tsp Cumin
1/4 tsp Cayenne
1/2 tsp Tumeric
1 tin Coconut Cream
Greek Yoghurt

1. Bash up in a pestle and mortar your ginger and garlic with a little salt and drop of water.
2. Cut up your chicken and place in a bowl with 4 tbs yoghurt, salt, pepper, pinch of garamasala, tumeric, 1/2 tsp of ginger garlic paste and a squeeze of lemon. Cover with clingfilm and place in the fridge.frying pan add a little sunflower oil and add your ginger/garlic paste and fry until softened. Add the onions and cook until the onion begins to caramelise and colour, add 2 of the chillies finely chopped then your dry spices. Once all of the onion is coated add the tomato puree and stir.
3. Add the tinned tomatoes and simmer for 20 minutes to allow the flavours to infuse.
4. Add salt and pepper to taste.
5. Blitz your curry with a hand blender until the mixture is smooth. Taste your curry now to check for seasoning and heat. I like to add a splash or 2 of light soy to add a savoury note. Lightly score the 2 remaining chillies and add whole to the mixture.
6. Take your chicken from the fridge and place on a baking tray and place in a hot pre heated over at 200 for 5 minutes. This seals the chicken and gives a little char but wont cook the chicken all the way through.
7. Add the chicken to your curry and add half the tin of coconut cream. Cook until the chicken is cooked all the way through.
8. Serve with basmati rice and to add a little extra flavour. Finely chop an onion and shallow fry with a little cumin and corriander until golden and crispy. Drain it off and sprinkle over the rice.

Enjoy!!