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    Thursday, February 14, 2013

    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
    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
    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, 
    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
    A Blueberry and Lemon Cheesecake Slice

    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


    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

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