Want A New Pie - Try This Kid Friendly Dinner

Higgedly Piggedly Lamb and Pineapple Pie

It’s Thursday and The Kids are coming over for dinner

I like to make new food for them if I can. 

There is of course, the favourites, which we repeat frequently, but it’s good to expand flavours

So I consulted my Trusty "Triple Tested Recipe Book". This is great for Family meals

It was put together by the Lower Hutt Plunket Society in` 1959

The coordinator was one Thelma Christie

She collected favourite recipes from Mothers and put them together in this wonderful book

Someone went to the trouble of doing great little illustrations

There is no credit for these, I wonder if, in fact, Thelma Christie was the artist

So here some examples of the sketches... really cute

So for tonight, I have gone for, the simply Named “Lamb Oriental”

Lamb, Pineapple. Touch of Bacon and topped with some chopped mint

As this was printed in 1959,…things have changed…we have learnt more about Asian Food and I decided to make a couple of additions to get a slightly more modern taste

i.e. Rice wine vinegar and soya sauce

Before I added these...It was lacking in sour and needed a salty boost. 
Actually on reflection I think Lime would be really good next time 
Also I think this would probably work better with pork

Strangely, this is turned into a pie

And I will do this, as the kids love pies.

I think that it would probably be really nice on rice.
This amount fed 4 kids with a little bit for me

1 kg of boneless Lamb leg chops

1 tablespoon of oil

1 400 gm can of diced pineapple

1 onion chopped

2 rashers bacon chopped

Sea Salt and Freshly ground black pepper

1 tablespoon flour

1 teaspoon ground ginger

Pinch cayenne pepper

Juice from the pineapple approx 1 cup

1/2 cup water

1 tablespoon rice wine vinegar (cider vinegar would do) or Lime juice

1 tablespoon soy sauce

1 tablespoon chopped mint

Puff Pastry

Cut meat into cubes discarding any excess fat

Brown in a hot pan containing the oil

Season with Salt and freshly ground black pepper

Don’t overcrowd the pan you may need to do it in batches

Remove and put aside

Drain pineapple, reserving juice

Add pieces to hot pan and brown

Season this with sea salt and freshly ground black pepper

Remove and set aside

Add bacon and onions

Season

You may need to add a little more oil

Gently brown

Add flour, ginger, pinch of cayenne

(The smell of the ginger is lovely)

Stir well and cook for a couple of minutes to cook out the flour

Add Pineapple Juice and water

And bring to the boil

Season with vinegar and soy sauce

A good time to taste and adjust any seasoning if necessary

Return meat to pan

Bring to boil and then simmer for an hour

Add pineapple

Continue simmering for about 20 minutes

Sprinkle over chopped mint

Place into an oven proof dish and cover with pieces of puff pastry
I made it like a patchwork quilt looks like fun I reckon

Into 195C oven and cook till Pastry is golden brown and Meat and sauce bubbling

Well I think it tastes wonderful just have to see if the kids like it

Hope so
Served with our favourite Lemon and Garlic Broccoli

This is so popular with the kids
Broccoli 
Olive oil
1 clove garlic finely chopped
Sea salt and Freshly Ground Black Pepper 
Zest and juice of 1 lemon

Blanch the broccoli in salted hot water for about 3 minutes
Dont' forget to add the peeled and sliced stalks
Best part

Drain and run under cold water to keep the lovely green colour
Into a warm pan add slosh olive oil
Add garlic and just let it cook gently for about 3-4 minutes to grab that wonderful flavour

Add broccoli and lemon zest
Season with S & P
Toss well to warm through
Just before serving add  lemon juice, 
Serve
Warning don't overcook broccoli 
And make sure you just add lemon juice just before serving
otherwise it can get a bit bitter and go brownish

Oh we had dessert as well
Thanks to Tyler Florence,
I used a round tin, so it was more like a actual Cheesecake
He used a square tin, it's up to you
It's very rich
It has a thin crisp crust and it's creamy and lemony
Nice
A Blueberry and Lemon Cheesecake Slice

Ingredients

For the base:

Butter, for greasing

2 tablespoons sugar

1/8 teaspoon ground cinnamon

9 graham crackers or Digestive Biscuits

65 gms unsalted butter, melted

For the filling:

450 gms cream cheese, room temperature

2 eggs

2 lemons, zested and juiced

About 1/2 cup sugar, eyeball it

1 1/2 cups fresh blueberries/ I used thawed frozen berries

Powdered sugar, for dusting

Directions

Preheat oven to 160 degrees C

For the base:

Grease the bottom of a 9 by 9-inch baking pan with butter. 

Then place parchment paper over the top, pressing down at the corners. 

In a food processor, process the sugar, cinnamon and biscuits 

until you have the texture of bread crumbs. 

Add the melted butter and pulse a couple of times to fully incorporate. 

Pour into the lined baking pan and gently pat down with the base of a glass. 

Bake in the oven for 12 minutes until golden. 

When done set aside to cool.

For the filling:

Add cream cheese, eggs, lemon zest, lemon juice and sugar 

to the food processor and mix until well combined. 

It should have a smooth consistency. 

Pour onto the cooled base and then cover with blueberries. 

They will sink slightly but should still be half exposed -- 

as the cake bakes they will sink a little more and break down.

Bake in the oven for 35 minutes or until the center only slightly jiggles. 

Remove from the oven and cool completely before refrigerating for at least 3 hours. 

Once set, remove from pan using the parchment lining 

and slice into 10 rectangular bars. 

Dust with powdered sugar.

Set up for dinner on the Loggia and yes, the pie was popular