Twitter Updates

    follow me on Twitter

    Thursday, July 22, 2010

    Tour de France - Food of the South Wesr

    Tour de France. What a Sporting Event. This morning I was watching the Trek over the Mountains Watching those boys flog their way up those steep slopes and then the dare devil trip down. Oops My Heart was in My Mouth.
    Click here winoandfoodies you will read Barbara's post explaining the blogging event that she has developed around Le Tour. A really good idea. She has allocated each leg of the race to a different blogger and the plan is for every one to write about their area. My leg is Salies de Bearn to Bordeaux. The area is abundant with wonderful food and wine, so hard to choose what to cook, but I think I made a good selection.  I personally am not familiar with the area but definitely familiar with the produce. Spent a week in Toulouse 20 years ago and tasted for the very first time, Le Foie Gras. It was served with crusty baguette and poached peaches. The whole lobe (cooked) was served on a plate, you cut off what you wanted and then they took it away and weighed it. Then charged you.
    I fell in love and every time I get the chance to sample it, I do. So I went to the French Deli Pyrenees in Mt Albert and purchased some, imported from France. I also bought a couple of their excellent baguettes. No fresh peaches around It is winter here you know... so I bought this Blackcurrant and Red Onion jelly to accompany . Perfect. My friends Elsje and Ngaire shared this treat with me. We loved it.
    A veritable lunch of absolute delight.That 80 gm jar was $50 but worth every penny.
    Below the Motley Crew from New Zealand who made Le Trek Toulouse in 1990
    I did some research and actually found amongst my cookbooks two excellent books
    " Savouring France" by  Georgeanne Brennan and also "The World Atlas of Food" published in 1974 Edited by Jane Grigson. One of the Grandes Dames of English Cookery writing.
    Both books gave me an excellent insight to the food of this South West Corner of France. In fact... The World Atlas had this little map of the area with the local food scattered around the place names.
    Of course the whole area is dominated by the the wines of Bordeaux and of course Cognac and Armagnac. If our riders were partaking of the region's grape based distillates.. They would enjoy an after dinner Armagnac in the Salies de Bearn and as they cycle north to Bordeaux, Cognac would be their choice of tipple.
    This part of France is rich in game. All sorts of birds are caught and eaten but especially the wild doves, the Palombres and Ortolans. They are caught as they fly south to winter in the warm climes of the Mediterranean.
    According to The Wine Spectator
    "For centuries, a rite of passage for French gourmets has been the eating of the Ortolan. These tiny birds—captured alive, force-fed, then drowned in Armagnac, were roasted whole and eaten that way, bones and all, while the diner draped his head with a linen napkin to preserve the precious aromas and, some believe, to hide from God." Mmmm not for me I think.

    This land is famous for garlic and Garlic is mashed with Goose Fat to make Beurre de Gascogne,
    This is simply
    8 large cloves of garlic unpeeled
    6 tablespoons of goose or duck fat
     2 heaped tablespoons of chopped parsley

    Blanch the garlic cloves for about 5 minutes in salted boiling water
    Drain and peel
    Put warm cloves of garlic in a blender with the fat and blend to a past
    Add the parsley
    Stir into cooked haricot beans and bacon with some of the Beurre de Gascogne on the side.

    So along with Foie Gras, from the Duck and Geese that are fattened to provide that wonderful Fatty liver. There is also The Duck Breast, is a huge favourite in the South West of France. Cooked med rare crispy skin. Yum. How about Confit. The list goes on.
    Add to that list the rendered down fat from either the Goose and The Duck. So what to do with that. Make Roast potatoes.
    They are divine.
    A blogging friend Katie have a look at her site Thyme for Cooking
    lives in Marmande, South of Bordeaux. I contacted her for advice about accompaniments to my steak dish that I was planning to cook and she said straight away... Roast Potatoes in either Goose or Duck fat. So there you go.
    After a lot of pouring over Cook books of the region I decided to make
    Biftech Marchand de Vin
    Steak with Shallots and Red Wine Sauce

    2 Scotch Filet (Rib Eye) Steaks
    Sea Salt and Freshly ground black pepper
    2 teaspoon mined fresh thyme
    2 tablespoon unsalted butter
    1/4 cup minced shallots
    80-125 mls red wine
    Fresh Flat leaf parsley chopped

    Bring the steaks to room temperature
    Season both sides with Salt, freshly ground black pepper and thyme
    Heat a heavy pan over medium heat
    Add 1 tablespoon butter
    When melted and is near sizzling
    Add steaks, sear them, tuning once
    Should take 3-4 minutes each size
    Depending on thickness of steak and required doneness

    When ready transfer to a warmed platter and cover loosely with foil

    To Prepare the sauce
    Tip out excess fat from pan leaving about 1 tablespoon
    Return to medium heat and add shallots
    Sauté till translucent about 3-4 minutes

    Add wine to deglaze pan
    Stir to dislodge any tasty brown nits on the bottom
    Cook until wine reduced by half
    Stir in remaining 1 tablespoon butter

    Pour hot sauce over the steaks and serve
    I cooked this dish twice I'll put both photos on.
    Quite different to look at but little difference in taste. Maybe my camera had something to do with it.
    Best accompaniment… Roast potatoes in Goose Fat

    And the French favourite
    Green beans and Garlic.

    There was leftovers... do you believe we just couldn’t fit anymore in and what did I do with them. Served them on crisp buttered Vogels for lunch the next day.
    Potato first topped with the steak some little bit of the sauce on top and touch of parsley.
     Don’t know what the French do with leftovers but couldn’t be much more tasty than that.

    Now the Crowning Glory was dessert.
    Soufflé aux Pruneaux a l’Armagnac
    The Prunes from Agen are world famous. Unfortunately I couldn't source any here in Auckland so I used Australian Prunes which are still very good.
    The funny thing was I had the souffle dish too high in the oven and the top of the Souffle caught the Top of the oven. It was very beautiful though. Well worth making

    250 gms pitted prunes
    250 mls warm water
    2 tablespoons Armagnac
    1 1/2 tablespoons unsalted butter
    1 1/2 teaspoon plus 6 tablespoon (90 gms) granulated sugar
    7 egg whites
    1/8 teaspoon salt
    Icing sugar

    In a bowl combine prunes, warm water and 1 tablespoon Armagnac.
    Let stand at room temperature overnight until nicely plumped

    Next Day Preheat oven to 180C
    Using the butter generously
    Grease an 8” soufflé dish
    Sprinkle with the 1 1/2 teaspoon of sugar,
    Rotate the mold to coat the bottom and sides evenly.

    Drain the prunes
    Reserve 2 tablespoon of the liquid
    In a blender combine prunes, reserved liquid and 1 tablespoon Armagnac

    Process till thick puree forms
    Set aside

    In a large bowl combine eggs whites and salt
    On med speed beat till soft peaks are formed
    Gradually beat in 6 tablespoons sugar until stiff peaks form

    Using a rubber spatula, fold in the prune puree a little a time
    Be careful not to deflate the egg whites

    Pour into prepared dish

    Bake until puffed above the rim
    About 20 mins

    Remove from oven dust with icing sugar and serve immediately with whipped cream
    So my leg of the Tour de France - Stage 18 goes from
    Salies de Bearn
    This image is from the Tour de France Website
    This little town of 5000 personnes has not been visited by the Tour since 1939. I would imagine these inhabitants will be so excited.

    To Bordeaux
    Once again I have taken the image from the official site. 
    • 79 times a stage town
    • Population: 236,000
    • Capital of the Aquitaine Region and Prefecture of Gironde (33)
    Bordeaux is the most visited city on the Tour, after Paris, and race sprinters, who have often won here during the 79 stage finishes hosted here since 1903, will be content.
    A city of festivals, this year Bordeaux will be welcoming the Tour de France for the 80th time – a national record after Paris – to its streets, which promise to be lively thanks to the participation and enthusiasm of Bordeaux’s natives and visitors.

    If you have been following this "Tour  de France de Blog" you will have visited Erin at The Endive Chronicles yesterday
    Tomorrow go to see Stephanie at Bite Style
    This has been a fun blog to organize. Thanks Barbara what a great idea.

    Monday, July 19, 2010

    Let's Hear it for the Humble Gurnard and the Much Maligned Brussels Sprout

    First, the Tour de France has been very exciting, the last two mornings
    We are lucky enough in New Zealand to see the last 2 hours live from 6-8am
    This morning was gripping, as poor Andy Schleck the Yellow Jersey Man lost his chain and had to replace took 20 seconds off his time and he lost the jersey. The speed that these boys travel down hill is so frightening. Meanwhile if you are interested in Le Tour have a look at Barbara's  Wino and Foodies Blog. She has organised a blogging event to coincide with Le Tour. Each leg has been allocated to a fellow blogger. Mine is Leg 18 on 23rd July. Have a look at my blog on that day. It's all Fabulous French Food.

    Anyhow let's move on today. Last night I made a delicious pasta dish, using angel hair pasta and some Fresh Gurnard, used by a lot of people as cat food, what a waste, it's a beautiful fish...and the Poor old Brussels Sprout. Apparently hated by heaps of people... I personally love both the Gurnard and the Sprouts
    Of course the general opinion of the Sprouts, is yellow squidgy vege, with that horrible sulphurous smell. But stir fry them or cook them as per this recipe and I guarantee you will love them.
    This was so easy, in fact the pasta was left over from dinner on Saturday, so I only had to cook the rest.
    And reheat the pasta.
    Not many dishes either.

    I went with a variation of the Roast Prawns recipe, that has proved so popular.
    For two people
    400 gms gurnard fillets
    6-8 Brussels Sprouts, outside leaves removed
    2-3 tablespoons Extra Virgin Olive Oil (I used lemon infused)
    Sea Salt and Freshly Ground Black pepper
    A splash of white wine.

    Heat the oven to 210C
    Meanwhile slice Brussels Sprouts thinly
    Put a bowl season with salt and pepper and pour over the  oil

    Toss and lay out on a baking sheet
    In the same bowl repeat the procedure with S & P and the oil, on the fillets of fish
    Place on top of the vegetables
    Into the hot oven and cook for about 9 minutes

    To plate
    Layer of pasta
    Put Brussels around the edge of the dish
    Top with the fish, break it up for easy eating
    Pour pan juices over the top and devour
    The Pasta I used was Angel Hair
    Cook as per manufacturers instructions
    In a pan gently heat finely chopped garlic, chilies, some lemon zest
    Season with S & P, a squeeze lemon juice
    Add drained Pasta, Toss well and serve
    And how about these Glazed Lemon Cup Cakes...don't they look great.

    I was off to eat Foie Gras with some friends, to be part of my French experience... and thought I should also provide something sweet.
    These are so easy and you can either make 6 fat ones like these
    or 12 in patty cases.Voila.

    Makes 6 in greased and floured jumbo muffin tins
    Or 12 normal muffins tins
    Pre heat oven to 170C 350F
    Sift together
    1 1/2 cups flour
    2 teaspoon baking powder
    1/2 teaspoon salt

    115 gms unsalted butter room temperature
    1 cup sugar

    2 eggs

    Mix together
    1/2 cup butter milk
    Zest and Juice of one lemon
    1 teaspoon vanilla

    Cream butter and sugar till pale and creamy
    Add eggs one at a time mix well

    Add 1/3 flour to butter mix
    Then 1/2 liquid
    Next 1/3 flour
    Remainder of liquid
    Finally last of the flour

    Divide amongst tins
    Into oven 20-25 minutes
    Rotate at half time
    Cakes are done when toothpick comes out clean.


    1 1/2 cup icing sugar
    2 tablespoon fresh lemon juice

    Whisk together
    Ice cakes letting the glaze drip down the sides.

    Saturday, July 17, 2010

    A Summer Pasta Dish in the Middle of Winter

    I know tomatoes in the winter are not the greatest but the vine trussed tomatoes are not too bad. The ones I bought have a great colour.
    So I was siting in bed watching Rick Stein's Mediterranean Escapes. This week he was in Sardinia and Sicily. We have friends sailing around Europe...Currently I believe, in Corfu.
    This recipe is for the crew of Chinano. Here is Chinano last year in Croatia, about to raft up with us.
    Doesn't it all look wonderful
    So back to Rick. he discovered this very simple but outstanding Pasta Dish in Sicily. He loved it and had to make it. Good enough for Rick good enough for me.

    As you can see those tomatoes look pretty good for winter.
    So for a greedy couple for lunch
    200 gms spaghetti

    2 tbs Extra Virgin Olive oil
    3 cloves garlic peeled and smashed
    8 tomatoes on the vine
    Handful of mint leaves
    2 tbs capers washed and drained
    1/2 tsp chili flakes
    Sea salt and freshly ground black pepper
    This sauce is not a really wet sauce, so first you need to cut the tomatoes in half
    and squeeze out the pips and juice.
    Set aside the pips and juice

    Bring a large pot of salted water to the boil and add the spaghetti
    Cook to the manufacturers instructions

    Into a pan put the olive oil and pop the garlic cloves in to cook gently. No browning we are just infusing the oil.
    Remove garlic and discard

    Chop the tomatoes
    Add to the oil

    Chop the mint and rough chop the capers
    Add to the pan
    Add chili flakes and season with Salt and pepper
    Taste and adjust the seasoning if necessary
    Drain the cooked pasta and add to the sauce

    Toss together and plate up

    A quick grind of Parmesan

    Eat and enjoy
    Easy Peasy, delicious and a bonus. What to do with the tomato juice?
    Make a Bloody Mary of course. 
    So pour the juices into a sieve to strain

    Big nip of Vodka into a glass with ice
    Top up with the strained juice

    Add grind of freshly black pepper
    Sprinkle of sea salt
    Dash Worcestershire Sauce
    Dash Tabasco
    Squeeze of lemon juice
    Serve and stir with a stick of Celery

    Larry, you will find it hard to make a better one than this.

    What a lunch!

    Wednesday, July 14, 2010

    Orange Coloured Carrot Risotto

    Carrots are at their peak, beautifully coloured and with a lovely flavour.
    We are eating food from the Freezer and I got some lamb stew out.
    I didn't want to go to the shops, so I used what I had in the pantry and fridge.

    Risotto, to accompany the Stew.
    That'll be nice.
    So I turned the carrots in a lovely puree.
    Very simple I saw Gary, Judge on Master Chef Australia do this in a Master Class.

    Just grate your carrot as many as you like no measurements needed here
    Melt a big knob of butter in a pot
    Add the grated carrot mix well to coat with the butter
    Season with salt and pepper
    Add about 2 tbs of hot water
    Let simmer, lid on for about 10 minutes
    Into the food processor

    Set aside

    Start the risotto
    In one pot have 2 cups of chicken stock on a simmer
    In a large saute pan
    Add 2 tbs olive oil
    Add 1 onion finely chopped
    Cook to soften
    Add 1 cup rice
    Mix well to coat rice with the oniony mixture
    Add 100 mls white wine
    Stir well and let wine evaporate

    Start adding the hot chicken stock a ladleful at a time

    Keep stirring and when the liquid has been absorbed
    Add another ladle full
    Keep on stirring and absorbing till the rice is done.
    It should be firm, but not chalky in the middle
    Should take about 15- 20 minutes
    Add 3 tbs of carrot puree

    Stir well and serve
    A serving of the stew on the side
    Dinner is served

    Monday, July 12, 2010

    Lo-Cal Hi-Taste Thai Styled Poached Prawns

    Poached Prawns with Rice Noodles.

    Last week we went to our friends Elpie and Pete, to have lunch and have a peek at their new house.. The house is fabulous and this Poached Prawn with Noodles recipe was excellent.
    Prawns are so cheap and easy to find these days. No fat and bags of flavour.
    The freshness of the chopped herbs, just makes this a wonderful meal.

    Elpie sent me the recipe and I have just made it for lunch.

    Unfortunately I was lacking in Lebanese Cucumber so I improvised a little. But do use it if you have it.
    So frozen peas and a little finely chopped celery for crunch was my substitute.
    Nevertheless it was beautiful

    Thanks to Elpie.
    This fed 3 people

    500ml (2 cups) coconut milk
    60 ml ( 1/4 cup) lime juice, or to taste
    2 tbsp fish sauce, or to taste
    1 tbsp soy sauce
    1 tbsp finely grated light palm sugar
    3 kaffir lime leaves, coarsely crushed
    1 small red chili, finely chopped
    500 gms green prawns, peeled tails intact
    200 gm dried rice noodles
    1 cup (loosely packed) each coriander, Thai basil and mint
    1 Lebanese cucumber, thinly sliced

    Combine coconut milk, lime juice, fish sauce, soy sauce, palm sugar, kaffir lime leaves and chili
    in a saucepan and
    Stir over medium heat until sugar dissolves.

    Add prawns, bring to the simmer and cook for 2 - 3 minutes,
    Add frozen peas ( if you are using them)
    Remove from heat and cool to room temperature.

    Remove prawns with a slotted spoon and set aside, reserving poaching liquid.

    Meanwhile, cook noodles in boiling water until just tender (2 -3 minutes),
    Drain and refresh under cold running water, then drain again.
    Combine in a bowl with herbs, cucumber and reserved prawns.

    Season reserved poaching liquid to taste with extra lime juice, fish sauce and palm sugar
    it should taste hot, sour, salty and sweet,
    The original flavours were OK for me so no need to adjust

    Drizzle a little over noodle mixture and toss lightly to combine.
    Serve with extra poaching liquid.


    Ah Fresh Pasta

    I watched Rick Stein make this Leek Cannelloni
    Of course to make it easier, just buy Cannelloni Tubes.
    I decided to go all out and make fresh pasta. It really is so easy and very good.
    Lovely colour, lovely fresh eggs.
    There are a few components to this dish, but really one can multi-task and have them all going at once.

    I spent a little bit of time in getting the flavours right and it paid off.
    An excellent dish.
    I thought it was a good entry for Ruth at Onceuponafeast
    She has been running a weekly blogging event called Presto Pasta Nights
    for the last couple of years.

    This week it will be hosted by Pam at Sidewalk Shoes Have a look here next Saturday
    So. You need to make
    Tomato Sauce
    Leek and Cannelloni filling
    And Cheese sauce

    If you want to make the pasta have a look here
    Scroll down the post and use the Recipe in the food processor... very simple and quick
    For your shopping list you will need the ingredients below
    200 gms flour
    2 whole eggs and 1 egg yolk
    Pinch salt
    Drizzle of Extra Virgin Olive oil
     It is great fun but if you can't be bothered just Go Shopping and buy
     Cannelloni Tubes.

    So for the Tomato Sauce

    2 tablespoons Olive oil
    1 med onion peeled and chopped
    2 clove garlic peeled and finely chopped
    2 cans tomatoes
    Sea salt and freshly ground black pepper
    1 tsp dried oregano
    1/2 teaspoon red chili flakes
    2 tablespoon sugar
    4 tablespoons white wine vinegar

    Heat a pan over med heat  add olive oil
    Add onions and garlic
    Cook gently till translucent and tender
    Add tomatoes, break them up
    Season with S & P, oregano and Red Chili flakes
    Bring to boil and simmer gently till reduced by half

    Meanwhile in a small pan heat vinegar and sugar
    Bring to boil and reduce till syrupy

    Add to reduced tomato mix
    Simmer again for about 5 minutes
    Taste and test for seasoning adjust if necessary
    Put to one side

    Leek and Ricotta Filling
    2 tablespoons unsalted butter
    3 leeks cleaned washed and finely chopped
    250 gms ricotta
    Sea salt and freshly ground black pepper
    3 sprigs thyme, leaves removed and chopped
    Little water

    In another pan saute leeks gently in butter
    Add garlic,  S & P and thyme
    Add a little water and cook gently till soft.
    Add to ricotta and mix well
    Taste and once again adjust if necessary

    Cheese Sauce
    3 tbs unsalted butter
    3 tbs plain flour
    3 cups milk
    1 small onion
    5 cloves
    2 bay leaves
    8  black pepper corns

    1 cup grated tasty cheese
    1/2 cup Parmesan cheese

    An extra cup of grated cheese for the topping

    Peel and stud the onion with the cloves
    Put into the milk along with the bay leaves and peppercorns
    Warm through don't boil, strain
    Add butter to a pot
    Melt and add flour and season with a little salt
    Stir and cook for about 4 minutes to cook the flour out
    Slowly add hot strained milk stirring all the time
    We don't want lumps

    When all the milk is added, let simmer for about 4 minutes
    keep stirring so it won't catch on the bottom.
    Take off the heat add cheese
    Stir well taste and adjust seasoning if needed

    So now we are ready to assemble
    Heat oven to 200C
    If you are using the fresh pasta on my blog

    cut into squares and fill with filling otherwise
    follow the manufacturers instructions, cook the tubes and fill

    Roll up
    For that amount of Pasta you will get about 14 squares

    In a gratin dish
    Place a good layer of tomato sauce
    Then put filled cannelloni on top of sauce

    The cover with cheese sauce

    Sprinkle extra cheese on top
    Place in hot oven and bake till bubbly and golden brown on top About 45 minutes

    Serve with a nice salad.
    This Caesar Salad is pretty good

    Just make the following dressing

    2 tablespoons fresh lemon juice
    2 tablespoons red wine vinegar, plus more for dressing the salad
    4 garlic cloves
    4 anchovy filets
    1/3 cup extra virgin olive oil, or as needed
    1 tablespoon Dijon mustard
    1 hard boiled egg yolk
    ! teaspoon salt
    ! teaspoon Worcestershire sauce
    Freshly ground pepper
    1 cup grated Parmigiano-Reggiano cheese,
    plus a block of Parmigiano Reggiano for shaving

    Combine Vinegar, Lemon juice garlic and anchovies in a food processor
    Blend till smooth adding some of the 1/3 cup of olive oil
    Add the mustard. hard boiled egg yolk Worcestershire sauce, salt and pepper
    and the remaining olive oil

    Blend until smooth and creamy

    Make some croutons.

    These are really simple
    Just cube some good white bread and pop naked into a 170C oven
    Leave them to dry out and turn just golden.
    Remove and pop into an airtight jar.
    They should keep for a few days like this.
    You can always pop them back into a 170C oven for a few minutes to refresh

    The you will need some Cos/Romaine Lettuce
    Break into bowl in large chunks
    Throw over the croutons
    Grated Parmesan cheese and toss with enough dressing to coat the leaves

    Some shavings of Parmesan over the top.


    Sunday, July 04, 2010

    Now that's What I call a Pie

    In August, New Zealand is going to be lucky enough to get a visit and some shows from Rick Stein.
     Read about it all here

    He is going to Auckland and Wellington. Having seen Rick in action in March, which was the highlight of my year so far...If you get the chance, go see.  He will be featuring our excellent New Zealand Produce and will be inspiring us all to get out there and cook, Local and seasonal. This brought me to think about our produce and family favourites. It's cold and comfort food is high on my list.

    When I left home to get married aged 19. My Mother just couldn’t get used to cooking for only 3 instead of 4 and always cooked too much food… (or at least that is what she said... I really think, she thought I wasn’t capable).
    So young and innocent!

    Three of our favourites, which she loaded into large Agee preserving jars, for me to pick up on the way home from work, were, Her Famous Chicken Soup, The Best Steak and Kidney, plus Rhubarb and Apple compote.

    I want to share the Steak and Kidney and even though it is delicious with mashed potatoes and say peas…I think turning it into a pie is changing an English dish, into a New Zealand Favourite.
    Along with the Australians, we are Huge pie eaters.
    Some tomato ketchup or a tasty chutney on the side. A meal fit for a king.
    Actually on reflection, I have also added the Rhubarb and Apple...look at the bottom of this post.

    Got a few hints from Master Chef Australia re the kidneys. It was suggested that the kidneys should be soaked in milk overnight, to remove any really strong flavours. I did it… I’m not sure if I noticed any major difference.
    I thickened it with a slurry of flour and water, like my Mother did, then added the secret ingredients... Worcester Sauce and Grandma’s Homemade Tomato Ketchup.
    Mr Heinz’s ketchup will do.

    So first to make the Steak and Kidney
    Olive oil and butter
    1 kg of Chuck Steak
    Seasoned flour for dusting
    4 Lambs Kidneys
    Good slug of Brandy

    1 large onion chopped
    Sea salt and Black freshly ground black pepper
    2-3 sprigs of thyme
    Low salt Beef Stock

    Worcester Sauce
    Tomato Ketchup
    Slurry of flour and water to thicken

    Cut kidneys in half and soak in milk overnight
    Cut the steak into cubes and dust it with seasoned flour.

    Brown in a frying pan in oil and butter half and half

    Put into pot
    Meanwhile drain and pat dry the kidneys and remove white sinews

    Cut into cubes and dust with flour
    Add more oil and butter to pan
    Add to pan and brown off.
    Cook for a few minutes and then add brandy to deglaze
    Reduce to burn off alcohol.

    Add to meat
    Add some more oil gently sauté onions
    Season with sea salt and freshly ground black pepper
    Add thyme
    When soft, add beef stock to pan

    Bring to boil then add to the steak and kidney
    Make sure there is enough stock to just cover the meat.
    Simmer for about 1 1/2 hours till steak is tender.

    Now for the added extras
    the Tomato Ketchup and Worcester Sauce
    It's up to you how much you add
    Just Taste and adjust to your taste buds

    Make a slurry of 1 tablespoon flour and 2 tablespoons water

    Stir into stew.
    Bring back up to boil simmer again for about 5 minutes to cook out the flour
    Keep stirring so that it doesn’t catch.

    It is best eaten the next day… so set it aside to cool.

    Now its time to make the Pie
    I used the very nice Edmonds Butter Flaky Pastry.

    Line the pie tin with pastry
    Prick it
    Fill with Steak and kidney
    Cover and crimp.

    Brush with egg wash for a nice golden colour
    Into a 205C oven

    It should take about 30 minutes
    Turn it around after 15 minutes.

    Bring it out and there, that’s what I call a pie.
    Golden, Flaky, succulent, brimming with nostalgia

    While we are on pies. We all love an apple pie.
    This recipe from Ina Garten, ticks all the boxes.
    Citrusy and spicy with the added tang of Craisins
    Click on here to get the recipe
    Serve warm.
    Now for an excellent accompaniment try this.

    I had some of the apple mixture left over so that led me to make another of my Mum's best dishes.

    Rhubarb and Apple Compote.
    I cleaned and cut up 6 rhubarb sticks
    Added them to the leftover apple mix which was approx 1 apple.
    You will need to add some more sugar. Rhubarb is very tart on it's own.
    But once again it's up to your taste buds
    Everything into a pot bring to simmer and cook gently about 15 minutes till the fruit is soft.
    There should be enough juice from the apple mix.
    Warm the pie, doesn't it look great?

    Cut a lovely slice
    Onto a bowl
    Surround with the compote and a big dollop of whipped cream

    To almost die for!

    Of course Leftovers.
    How about a Perfectly Poached Egg 
    on top of heated Steak and Kidney
    on top of hot buttered Vogel's Toast
    And a little dab of Grandma's Tomato Sauce.
    Sea salt and freshly ground black pepper