Shepherd’s Pie

Posted on April 26, 2012 by DemeterG

 

You’ve got to love a good Ol’ Shepherd’s Pie on a cold winter night. This recipe takes a bit longer than some that I have seen, but the flavour is so much better for the extra simmer time. This one is also a great way to sneak in some grated carrot & zucchini if the young ones are hard to feed veges to 🙂


Ingredients:

1 tablespoon olive oil
1 onion, finely chopped
1 carrot, grated
1 zucchini, grated
Large handful baby spinach leaves (optional)
500g lamb mince (I sometimes use beef if lamb mince is hard to find)
2 tablespoon plain flour
500ml (2 cups) beef stock
1 dried bay leaf
1 tablespoon Worcestershire sauce
1 tablespoon tomato paste
Salt & pepper to season
4 large potatoes, peeled, chopped
40g butter
125ml milk
Melted butter, to brush

Method:

Heat oil in a large, heavy based saucepan, over medium-high heat. Add onion, carrot and zucchini and cook, stirring, for 5 minutes or until soft. Add mince and cook, stirring to break up any lumps, for 5 minutes or until meat changes colour.

Add the flour and cook, stirring, for 2 minutes or until combined. Add stock, bay leaf, Worcestershire sauce and tomato paste. Bring to the boil. Reduce heat to low and cook, covered, stirring occasionally, for 30 minutes, until the sauce thickens. Season with salt and pepper.

While the meat mixture is simmering, cook the potato in a saucepan of salted boiling water for 15 minutes or until tender. Drain well. Return to the pan with the butter and mash until smooth. Add the milk and use a wooden spoon to stir until combined. Season with salt and pepper.

Now this is the optional part: The second time I made this, I lined the baking dish with store-bought pastry sheets. The third time I didn’t, and there was an uproar. “where’s the pastry!!”. So up to you, but if you do, you may have to continue that way from then on.

Preheat oven to 200°C. Spoon meat mixture into a 2L (8-cup) ovenproof baking dish. Top with mashed potato and use a fork to spread over meat mixture. Now if you want to be fancy, you can pipe pretty scrolls of potato on top of the pie, but frankly, it’s mid-week and I’ve already spent far too long in the kitchen tonight, so gooping it on with a fork it is!

Brush with butter. Bake in preheated oven for 20 minutes or until mashed potato is golden brown. Serve immediately

Posted in Beef, Favourite Recipe, Lamb, Recipes, Savory Pies and Tarts | Leave a comment

Custard Tart Brulee with poached dates and walnuts

Posted on April 23, 2012 by DemeterG

This is another recipe from Gary Mehigan. This one takes a bit of preparation and cooking, but is a nice twist on a regular custard tart. The first time I made it I cheated and used a store bought pastry base. I had to forego the brĂ»lĂ©e part as I didn’t have a kitchen blow torch. I was too eager to eat the end result and so, I also forgot to take a photo. What a shame! That meant I had to make it again. This time around, in my haste I forgot to do the brĂ»lĂ©e part, using the blow torch that Santa gave me and put the dates and sauce on first. At least this time I made the pastry from scratch and took a photo before there was only crumbs left. It just means I’ll have to make it again….. oh well 😀

Ingredients:

1œ cup caster sugar
grated rind of 1 orange
juice of 3 oranges
300g small dates
⅓ cup walnuts

Sweet Pastry:
125g unsalted butter, at room temperature
2 tablespoon pure icing sugar, sifted
240g plain flour
1 egg, plus 1 extra, lightly beaten

Vanilla Custard:
5 egg yolks
400ml thickened cream
Πcup caster sugar
1 vanilla bean, split lengthways, seeds scraped

Method:

Preheat oven to 180°C or 160°C for fan forced. Grease a 23cm loose based tart pan.

To make the sweet pastry, use an electric mixer, fitted with a paddle attachment to beat butter and icing sugar until creamy. Add flour and a pinch of salt, and beat for 30 seconds. Add 1 egg and beat for 2 minutes, until the dough comes together into a ball. Roll out dough on a lightly floured surface to 3mm thick.

Fold the pastry over a rolling pin and unfold over pan. Using your finger tips, gently press the pastry into the sides of the pan without stretching. Remove any excess pastry by pressing it over the edge of the pan with your thumb. Prick base of pastry with a fork, place in freezer for 30 minutes.

Line the pastry case with baking paper fill with baking weights, rice or dried beans. Blind bake for 15 minutes, until pastry starts to colour. Remove paper and weights. Bake for 10 – 15 minutes, until pastry is golden and firm. Reduce oven to 150°C or 130° for fan forced.

To make the vanilla custard, whisk together egg yolks, cream, sugar and vanilla seeds in a large jug until just combined. Brush the pastry shell with the beaten egg. Pour in the custard and bake for 25 minutes, until almost set. When you tap the side of the pan it should wobble only once. Chill for 1 hour.

Meanwhile, combine 1 cup of caster sugar, 1 cup of water, orange juice and rind in a saucepan on high heat. Cook, stirring occasionally for 8 – 10 minutes, until reduced by half. Reduce heat to low, add dates and cook for 3 – 5 minutes, until puffed. Remove from heat.

Dust tart with remaining caster sugar and cover pastry with foil. Using a blowtorch, melt sugar until dark golden and caramelised.

Drizzle custard tart with orange syrup and top with poached dates and walnuts. Cut into wedges and serve with double cream.

Posted in Baking, Recipes, Sweet Tarts and Pies | Leave a comment

Chilli, Garlic Squid

Posted on March 24, 2012 by DemeterG

I gave Gary Mehigan’s Chilli and Garlic Squid recipe to DB to have a go at, as calamari is one of his favourite foods. Not only did he cook it, he came home with two whole squid to clean and prepare before he did the cooking. I was very impressed, as I would have cheated and got the calamari already cleaned and prepared at the fish shop. This recipe is pretty much salt and pepper squid, done with chilli and garlic, but it is very delicious. We served it with my Mango, Citrus Salad.
Ingredients:

2 whole squid
œ cup rice flour
Πcup cornflour
2 teaspoon sea salt flakes
2 teaspoon ground white pepper
1 egg white
2 cups peanut oil
1 garlic bulb, cloves finely chopped
2 green onions (shallots), finely sliced
2 red birdseye chillies, finely sliced
2 green birdseye chillies, finely sliced
1 long red chilli, finely sliced
2 teaspoon ginger, finely chopped
2 tablespoon coriander leaves, chopped, plus sprigs to serve

Method:

Rinse squid under cold running water. Gently pull the tentacles to separate the head from the hood. Remove and discard intestines and quills from the hoods. Remove and discard heads and beaks from tentacles. Rinse hoods and tentacles under cold running water. Cut hoods along one side and lay flat, inside up. Lightly score diagonally to create a crisscross pattern.

Combine flours, salt and pepper in a bowl. Place egg white in a separate bowl and whisk until foamy. Dip squid in egg white, draining off any excess. Toss in flour mixture to evenly coat.

Reserve 1 tablespoon of oil. Heat the remaining oil in a deep fryer to 185°C or in a heavy based pan on medium heat, until a cube of bread sizzles on contact. Cook squid in batches for 4 minutes, until golden and crisp. Drain on paper towel.

Heat reserved oil in a wok on medium. Cook garlic for 1 – 2 minutes, until golden. Remove with a slotted spoon and drain on paper towel. Add onion, chilli and ginger and stir-fry for 30 seconds, until fragrant. Add squid, garlic and chopped coriander and toss to combine. Serve topped with coriander sprigs.

Posted in Recipes, Seafood | Leave a comment

Chiang Mai Noodles

Posted on March 12, 2012 by DemeterG

 This is my absolute favouritest dish that DB cooks

Serves 4

Ingredients:
250g fresh thin egg noodles
2 tbs oil
6 red Asian shallots, finely chopped
3 garlic cloves, crushed
1 – 2 small red chilies, seeded and finely chopped
2 – 3 tablespoons red curry paste
375g chicken breast fillet, cut into thin strips
2 tbs fish sauce
1 tbs grated palm sugar (or soft brown sugar)
750ml coconut milk
1 tbs lime juice
250ml chicken stock
3 spring onions, sliced to garnish
10g coriander leaves, to garnish
fried red Asian shallot flakes, to garnish
ready made fried noodles, to garnish
red chili, finely diced, to garnish

Method:

Cook the egg noodles in a saucepan of boiling water according to the packet instructions. Drain, cover and set aside.

Heat a large wok over high heat, add the oil and swirl to coat. Add the shallots, garlic and chili and stir-fry for 3 minutes. Add the curry paste and stir-fry for 2 minutes. Add the chicken and stir-fry for 3 minutes, or until it changes colour.

Stir in the fish sauce, palm sugar, coconut milk, lime juice and stock. Reduce heat and simmer over low heat for 5 minutes – do not boil.

To serve, divide the noodles among four deep serving bowls and spoon in the chicken mixture. Garnish with the spring onion, coriander, shallot flakes, fried noodles and chili.

Posted in Asian, Chicken, Favourite Recipe, Recipes | Leave a comment

Roasted Tomato Soup with Parmesan Meatballs

Posted on March 5, 2012 by DemeterG

This tomato soup is another MasterChef magazine recipe and was absolutely delicious and definitely worth the effort. B1 and DB have made it a second time and it was just as great as the first time.

Serves 4

Ingredients:
SOUP:
750g large cherry tomatoes
80ml olive oil
2 x 400g cans whole roma tomatoes
1 onion, finely chopped
2 cloves garlic, crushed
1 red bird’s eye chilli, seeded and finely chopped
375ml chicken stock
1tbs torn basil leaves
grated parmesan to garnish

PARMESAN MEATBALLS:
1 slice white bread, crust removed
60ml milk
80ml Olive Oil
1 small onion, finely copped
2 cloves garlic, finely chopped
150g minced pork
150g minced veal
2tbs finely chopped flat leaf parsley
1 egg, lightly beaten
1tbs tomato paste
1 red birds eye chilli, finely chopped
40g finely grated parmesan

Method:

Pre-heat oven to 150ÂșC. To roast the tomatoes for soup, cut the tomatoes and then using your hands, squeeze the cherry tomatoes to remove the seeds. Toss tomatoes with 2tbs oil in a bowl. Place tomatoes cut side up in a roasting pan. Drain canned tomatoes, reserving the liquid. Gently squeeze to remove seeds, then place in the roasting pan. Roast for 45 minutes or until the tomatoes start to brown around the edges.

To make the meatballs, heat 1tbs oil in a frying pan over low heat, add onion and garlic and cook for 8 minutes until onion is soft. Set aside to cool completely.

Place bread and milk in a bowl and soak until soft. Using a fork, mash the bread mixture. Place pork and veal mince, bread mixture, onion mixture and remaining meatball ingredients in a large bowl and season. Mix well to combine. Using damp hands, roll 2 teaspoonfuls of mixture into balls. Place on a tray, cover with plastic wrap and refrigerate for 30 minutes until firm.

To make the soup, heat remaining 2tbs oil in a saucepan over low-medium heat. Add onion, garlic and chilli, cover with a lid and then cook, stirring occassionaly, for 10 minutes until soft.

Add roasted tomatoes, the reserved tomato liquid, stock and basil leaves to onion mixture and stir to combine. Bring to a simmer, season with salt and pepper, then cook for 10 minutes for flavours to develop. Remove from heat and using a stick blender, carefully blend the soup in the pan until almost smooth.

Heat remaining 60ml oil in a non-stick frying pan over medium heat. Fry meatballs in 3 batches, turning for 3 minutes or until browned and cooked through. Drain on paper towel.

Ladle soup into bowls, top with meatballs and grated parmesan cheese & season with cracked black pepper. Serve with crust garlic and parmesan bread.

Posted in Favourite Recipe, Recipes, Soup | Leave a comment