Steak, Guinness and Cheese Pie with Mushy Peas

This is another fabulous Jamie Oliver recipe and it's perfect for the arctic weather we are experiencing in Brisbane at the moment. Ok, so maybe not 'arctic' exactly but it's definitely pie weather!

Steak, Guinness and Cheese Pie
From Jamie at Home by Jamie Oliver, p342

Olive oil
3 red onions, sliced
3 cloves of garlic, minced
2 carrots, peeled and chopped
2 celery sticks, finely sliced
4 field mushrooms, peeled and chopped
1kg stewing beef, cut into 2cm cubes
a few sprigs of fresh rosemary
Sea salt and freshly ground black pepper
1 x 440ml can Guinness
2 heaped tbs plain flour
200g tasty cheese
Enough puff pastry sheets to cover the top and bottom of your pie dish
1 large egg

Preheat oven to 190 deg C.

On the stovetop, heat some olive oil in a large ovenproof pot over low heat. Add the onions and fry gently for about 10 minutes trying not to colour them too much. Turn up the heat and add the garlic, butter, carrots, celery and mushrooms. Fry for a few minutes then add the beef, rosemary, a pinch of salt and a level teaspoon of pepper. Once the beef is starting to colour, pour in the Guinness, the flour and enough water to cover (I don't normally need any water).

Bring to a simmer, cover with a lid and place in the preheated oven for about 1.5hrs. Give it a stir then place back in the oven to cook for another hour or until the meat is very tender and the stew is dark and rich looking. If there's still a lot of liquid at this point, put it back on the stove top and simmer until the sauce reduces. Remove from the heat, stir in half the cheese and leave to cool while you prepare the pastry.

Butter your pie dish and line with puff pastry, leaving the edges hanging over the sides. Tip the stew into the dish, even it out and top with the remaining cheese. Brush the edges of the pastry with beaten egg. Top with another sheet or 2 of puff pastry and fold in all the edges so the filling is sealed. Make a slit for the steam to escape.

Brush the top with beaten egg then bake for 45 minutes until the pastry is puffed and golden brown. Delicious served with mushy peas or veg of your choice.

Serves 6

Mushy Peas
A food.baby original

1 litre water or chicken stock
1 packet frozen baby peas
2 cloves garlic, whole but skin removed
60g butter
1/4 cup cream
Salt & freshly ground black pepper to taste

Bring water or stock to the boil with the garlic. Add the peas, bring back to the boil and cook for approx 5 minutes or until done. Drain well and pour into food processor or blender. Add butter and cream and blend well. Season well with salt and pepper. Enjoy!

Spiced Meatball Wrap

This was a really yummy dinner and a great alternative to tacos or burgers. It's also pretty healthy because the meat is baked not panfried and you can serve it with as much salad as you can squeeze into a wrap.

Spiced Meatball Wrap

Meatballs:
500g pork mince
500g lamb mince
1 thumb sized piece of ginger, grated
2 large garlic cloves, minced
1 ts ground cummin
1ts ground coriander
1 1/2ts garam masala
2 tbs rolled oats
1 egg, lightly beaten
1tbs plain yoghurt

Sauce:
1 ripe avocado
2 tbs plain yoghurt
juice of 1/2 lemon
salt and pepper to taste
handful of fresh coriander stems, chopped finely

To serve:
Flatbreads
Tomato
Capsicum
Any other salad greens you like

Preheat oven to 220 deg C.

Place all meatball ingredients in a large bowl and mix well to combine. I find you get a better result using your hands as it tends to turn to mush in a food processor.

Using wet hands, shape into golfball sized meatballs. You should get 12 meatballs from this mix which will easily feed 6 people. Place on a non-stick baking tray. Do this a few hours ahead of time if you can as the flavours will develop, then store in the fridge until you are ready to cook.

Bake for 25-30 minutes or until cooked through but still juicy.

Meanwhile, make the sauce by mashing the avocado and combining with other ingredients. This is basically a version of guacamole but it contrasts perfectly with the aromatics in the meatballs.

Serve with freshly chopped tomato and capsicum in a flatbread wrap with plenty of sauce.

Serves 6. Delicious!

Lamburger

Toasted turkish bread with lamb steak, caramalised onions, Jarlsberg cheese, pancetta, tomato and beetroot ... can a burger get any better? I think not!

Mediterranean Lamb Salad

This is another throw-together dinner that doesn't really have a recipe, but we make something like this at least once a week. There's just something about the combination of tomato, fresh basil and capers ... I could eat it every night! With it's beautiful colours it also makes a really nice winter meal - it takes your mind off the grey outside.

Mediterranean Lamb Salad

500g large pasta shapes
500g lamb leg steak
1 large red capsicum, sliced into thin strips
1-2 punnets cherry tomatoes (I used 3 roma here because the cherry tomatoes were blah)
1 bunch fresh basil, chopped just before serving
1/2 red onion, sliced finely
200g fetta, diced or crumbled into small pieces
1 jar capers, drained and rinsed
juice of 1 lemon
1/4 cup extra virgin olive oil

Cook pasta as per packet instructions.

Meanwhile cook the lamb until just done then remove from the pan to rest under foil. In the same pan toss the capsicum over high heat until it is slightly charred and soft (if I had time I would roast it whole and remove the skin - this is a cheat's version).

In a large bowl combine olive oil, lemon juice, capers, onion, tomato and fetta. Season with pepper at this stage (you won't need any salt). As soon as the pasta is cooked, drain it well and add it to the bowl with the dressing. Slice the lamb into strips and toss through. Chop basil and add last thing before serving.

Enjoy!

Serves 6-8