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BBQ Tempeh with Jewelled Quinoa and Teriyaki-Glazed Green Beans
Beef Wellington
Beef, mushroom and ale pie
Bruschetta platter
Butternut Squash Soup
Chicken cordon bleu
Chocolate fridge cake
Crème brulée
Dark chocolate and avocado mousse
Falafel with Harissa-Spiced Coriander Mayo
Fish pie
Gazpacho soup
Gluten and Dairy-Free Chocolate Brownie
Gluten-free chocolate brownies
Goat’s cheese and tomato tart with pesto and olives
Homemade pizza
Lasagne
Lemon Posset with shortbread
Madras paneer/tofu curry
Mixed vegetable chow mein with black bean sauce
Pasta carbonara
Pumpkin and chocolate chip muffins
Raspberry jam flapjacks
Sausage meat puff pastry slice
Sauté of chicken chausseur
Twice-baked cheese soufflé
Vegan caramelised onion and vegetable tart
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Beef, mushroom and ale pie
Beef, Mushroom and Ale
Pie
INGREDIENTS
500g diced beef
1 small carrot, cut into small dice
1 clove garlic, finely chopped
1 small onion, finely diced
Fresh or dried thyme – to taste
100g smoked pancetta slices, chopped
200g Chestnut mushrooms, cut into even-sized pieces
330ml Newcastle brown ale
50g tomato purée
Plain flour to dust the beef + olive oil
Oyster sauce – to taste
Salt and pepper
1 Beef stock cube
Puff pastry
1 egg beaten, – to glaze and stick the pastry
Sea salt, poppy seeds and sesame seeds to garnish/flavour the pastry – optional
METHOD
To make the sauce: Fry the pancetta until crispy in a dry, heavy-bottomed saucepan that has a tight-fitting lid. The pancetta contains quite a lot of flavourful fat; we will use this to next sauté the onion, garlic, carrot and thyme until tender. Add 220ml of the beer, the tomato purée and the stock cube, bring to the boil. Season with the oyster sauce, salt and pepper.
To prepare the beef: Toss the beef in a little flour then olive oil. Heat a frying pan until nearly smoking and sear the beef, if necessary do it in batches – do not overload the pan. Place the browned beef into the sauce. Sauté the mushrooms in the same frying pan as the beef, fry until they start to release their juices then add the rest of the beer, reduce the beer by half. Add the mushroom and beer mixture to the sauce. Bring to a simmer then place the lid on the pan and cook in a medium oven 150 C until the beef is tender, around 1 ½ to 2 hours; check periodically to ensure the beef does not overcook.
When the beef has finished cooking, remove from the pan into a baking dish and cool down. The beef needs to be cold before putting the pastry on top.
To add the pastry topping: Use a pastry brush to egg-wash the edges of the baking dish, above the pie filling. Roll out the pastry to the size of the dish but allowing for the difference between the pie filling and the top of the dish. Crimp the edges of the pastry against the baking dish. Egg-wash the top of the pastry and sprinkle with the sea salt, poppy and sesame seeds. Rest in the fridge for at least an hour before cooking – this is necessary to stop the pastry from shrinking when you cook the pie.
Pre-heat your oven to 180 C and cook the pie for 35 to 40 minutes until the pastry is golden brown and the filling is above 75 C.