👩🏻‍🍳 Why make this recipe

The joy of this steak and ale pie is in the long slow cook of the filling. Once in the oven you can spend your time doing other things. Then, be welcomed back into the kitchen by a pot of pure food perfection. The steak and ale filling is so good that it can be served up as a stew - with optional mashed potatoes and green veggies on the side. However, it's also worth the extra effort to finish this recipe and make it into a proper pie.

Once the filling is cooked it can be cooled and stored and the pastry and pie can be put together later on or even on a different day. The finished pie is then baked in the oven for a final 45 minutes.

🥘 Ingredients

To make steak and ale pie in a 21cm (8 inch) pie dish, which will serve 4-6 people:

For the filling:

• 20g butter
• 850g braising steak (Usually this is chuck or blade)
• 2 onions
• 2 carrots
• 2 celery sticks
• 3 tablespoon plain flour
• 300ml Amber ale (I used Yorkshire Black Sheep ale)
• 300ml Beef stock (I used 2 oxo cubes dissolved in 300ml of water)
• 1 tablespoon Worcestershire sauce (optional)
• Few sprigs of fresh Parsley, thyme and 2 bay leaves tied together in a bundle with some string (bouquet garni)

For the pastry:

• 400g plain flour
• 200g unsalted butter
• 1 egg yolk (optional - adds a bit a richness but not necessary)
• Pinch of salt
• Around 50-100ml of cold water.
• 1 egg to glaze
• Extra flour for rolling out pastry
• A bit of margarine/soft butter and flour to grease and flour the pie dish

Ingredient notes

Steak: Choose braising steak, beef brisket or beef cheeks, which will turn tender and fall apart after a long slow cook. Lamb neck and shoulder are also great for cooking long and slow and making into a lamb pie.

Vegetables: Onion, carrot and celery are the basic veg that add a great flavour to any one pot recipe. I recommend using at least these three vegetable. But you have any other leftover veg lying around then definitely chop it up and pop it in as well.

Stock: Choose a good quality stock as this will make the base of the filling, if using stock cubes I recommend beef oxo for this recipe.

Ale: Choose a pale ale that won't bee too overpowering. If you prefer you can leave the ale out completely and just make up the liquid amount with some extra stock.

Pastry: If you prefer you can use shop bought shortcrust pastry. Or if you don't want to use pastry, top your pie with mash potato instead!

🔪 Step by step instructions

How to make the filling

1. Pre heat oven to 160°C/140°C Fan/325°F. Place casserole dish on a medium heat, add the butter, then sear off the chunks of braising steak. You may need to do this in batches, then remove and set to one side.
2. Keep the casserole dish on the medium heat (add more butter if required) then add the chopped onions, celery and carrot and cook until starting to soften.
3. Sprinkle 3 tablespoon plain flour over the veg and mix in, this will help to thicken the gravy later on.
4. Next pour in the pale/amber ale, beef stock and Worcestershire sauce, stir and start to bring the whole pot to the boil.
5. Meanwhile, bunch together the sprigs of parsley and thyme. Wrap the bay leaves around the sprigs and then tie together with string to create a ‘bouquet garni’. Add the bouquet garni to the pot and dunk into the centre using a spoon.
6. Once the stew starts to boil, place on the lid and transfer to the centre of a pre heated oven and bake for 2 hours 30 minutes or until the beef is tender and falling apart. Check occasionally and add water or more stock if the liquid is reducing too much.
7. Once cooked, remove from the oven. Transfer the filling to a dish or container using a slotted spoon or sieve, leaving the gravy behind in the casserole dish. Leave the steak filling on the side to cool completely and transfer the gravy to a separate container for later. (Once cooled you can start to put together the pie - see below. Or cover the filling and store in the fridge until you are ready to make your pie).

How to make the pastry

1. Make your pastry whilst the filling is cooking in the oven. Add the flour, cold butter and a pinch of salt to a large mixing bowl. Rub together the butter into the flour using your fingertips until like breadcrumbs. 
2. Next add the egg yolk and roughly mix in with a knife.
3. Next slowly add in the cold water. You will only need to add a bit at a time and possibly only up to 50 or 75ml in total. With each small addition mix in with your fingers and start to bring together into a pastry with your hands.
4. Stop adding water as soon as the pastry is together in one piece. Turn out onto the work surface and shape into a ball. Cut the pastry in half, then wrap each half in cling film and chill for at least 20 minutes.

Putting the pie together

1. Pre heat the oven to (200°C/180°C fan/400°F). After the pastry has been chilling for 20 minutes, take one of the pastry halves and remove the cling film. Flour your work surface then carefully roll out the pastry. You want to roll this to be slightly bigger than your pie dish so that it will cover the base and the sides of the dish.
2. Grease a 21cm (8 inch) pie dish. Use the rolling pin to manoeuvre the pastry into position inside the dish. Use your finger tips to gently push the pastry into the corners and sides of the dish. Try not to over handle the pastry whilst doing this. Use a knife to trim off the edges.
3. Next take the cooled steak and ale filling and add to the pastry lined pie dish. Fill to the top and then use the back of a spoon to gentle press down on the filling and flatten the top.
4. Now take the second half of the pastry, unwrap, flour work top and roll out as before. Use the rolling pin again to help position the pastry over the top of the filling. Trim with a knife and seal the edges with a fork.
5. Cut two small holes in the top of the pastry lid to allow steam to escape. Use any trimmed off pastry to cut out pastry leaves for decoration. Stick the leaves into place with a bit of water and then glaze the whole pastry lid with egg.
6. Place the pie in the centre of the pre heated oven and bake for 45 minutes until the filling is bubbling and the pastry is golden.
7. Heat up the gravy saved from earlier and serve with the pie and your choice of veg and potatoes.

❓ Frequently asked questions

🍖 Other steak recipes:

• Chimichurri Steak Platter
• Steak and Chips
• Vietnamese Style Beef Salad
• Beef Brisket Burrito
• Roast Beef Dinner

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

📖 Recipe

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Steak and Ale Pie

Steak and ale pie is a classic, 'comfort-food' recipe that will go down well at any dinner table. It features on nearly every pub menu across Britain and it does a wonderful job of warming our hearts and bellies, especially during the winter months. Make this pie at home with fall-apart chunks of braising steak and either homemade or shop bought shortcrust pastry.

Course Dinner, Main Course

Cuisine British

Prep Time 1 hour hour

Cook Time 3 hours hours 15 minutes minutes

Total Time 4 hours hours 15 minutes minutes

Servings 4 people

Calories 1377kcal

Author By: Debbie Jones

Equipment

• Medium sized casserole dish (dutch oven) with lid
• Large mixing bowl
• rolling pin
• 21cm (8 inch) pie dish

Ingredients

For the filling

• 20 g butter
• 850 g braising steak (this is usually chuck or blade)
• 2 onions roughly chopped 400g

• 2 carrots peeled and chopped into 1cm pieces 225g
• 2 celery sticks finely chopped
• 3 tablespoon plain flour
• 300 ml Amber ale I used Yorkshire Black Sheep ale

• 300 ml Beef stock I used 2 oxo cubes dissolved in 300ml of water

• 1 tablespoon Worcestershire sauce
• Few sprigs of fresh Parsley thyme and 2 bay leaves tied together in a bundle with some string bouquet garni

For the pastry

• 400 g plain flour
• 200 g unsalted butter
• 1 egg yolk optional - adds a bit a richness but not necessary

• Pinch of salt
• Around 50-100ml of cold water.
• Extra flour for rolling out pastry
• 1 egg to glaze
• A bit of margarine/soft butter and flour to grease and flour the pie dish
• If you prefer you can use shop bought shortcrust pastry

Metric - US Customary

Instructions

How to make the filling

• Pre heat oven to 160°C/140°C Fan/325°F. Place casserole dish on a medium heat, add the butter, then sear off the chunks of braising steak. You may need to do this in batches, then remove and set to one side.
  20 g butter, 850 g braising steak
• Keep the casserole dish on the medium heat (add more butter if required) then add the chopped onions, celery and carrot and cook until starting to soften.
  2 onions roughly chopped, 2 celery sticks finely chopped, 2 carrots peeled and chopped into 1cm pieces
• Sprinkle 3 tablespoon plain flour over the veg and mix in, this will help to thicken the gravy later on.
  3 tablespoon plain flour
• Next pour in the pale/amber ale, beef stock and Worcestershire sauce, stir and start to bring the whole pot to the boil.
  300 ml Amber ale, 300 ml Beef stock, 1 tablespoon Worcestershire sauce
• Meanwhile, bunch together the sprigs of parsley and thyme. Wrap the bay leaves around the sprigs and then tie together with string to create a ‘bouquet garni’. Add the bouquet garni to the pot and dunk into the centre using a spoon.
  Few sprigs of fresh Parsley thyme and 2 bay leaves tied together in a bundle with some string
• Once the stew starts to boil, place on the lid and transfer to the centre of a pre heated oven and bake for 2 hours 30 minutes or until the beef is tender and falling apart. Check occasionally and add water or more stock if the liquid is reducing too much.
• Once cooked, remove from the oven. Transfer the filling to a dish or container using a slotted spoon or sieve, leaving the gravy behind in the casserole dish. Leave the steak filling on the side to cool completely and transfer the gravy to a separate container for later. (Once cooled you can start to put together the pie - see below. Or cover the filling and store in the fridge until you are ready to make your pie).

How to make the pastry

• Make your pastry whilst the filling is cooking in the oven. Add the flour, cold butter and a pinch of salt to a large mixing bowl. Rub together the butter into the flour using your fingertips until like breadcrumbs.
  400 g plain flour, 200 g unsalted butter, Pinch of salt
• Next add the egg yolk and roughly mix in with a knife.
  1 egg yolk
• Next slowly add in the cold water. You will only need to add a bit at a time and possibly only up to 50 or 75ml in total. With each small addition mix in with your fingers and start to bring together into a pastry with your hands.
  Around 50-100ml of cold water.
• Stop adding water as soon as the pastry is together in one piece. Turn out onto the work surface and shape into a ball. Cut the pastry in half, then wrap each half in cling film and chill for at least 20 minutes.
  If you prefer you can use shop bought shortcrust pastry

Putting the pie together

• Pre heat the oven to (200°C/180°C fan/400°F). After the pastry has been chilling for 20 minutes, take one of the pastry halves and remove the cling film. Flour your work surface then carefully roll out the pastry. You want to roll this to be slightly bigger than your pie dish so that it will cover the base and the sides of the dish.
  Extra flour for rolling out pastry
• Grease a 21cm (8 inch) pie dish. Use the rolling pin to manoeuvre the pastry into position inside the dish. Use your finger tips to gently push the pastry into the corners and sides of the dish. Try not to over handle the pastry whilst doing this. Use a knife to trim off the edges.
  A bit of margarine/soft butter and flour to grease and flour the pie dish
• Next take the cooled steak and ale filling and add to the pastry lined pie dish. Fill to the top and then use the back of a spoon to gentle press down on the filling and flatten the top.
• Now take the second half of the pastry, unwrap, flour work top and roll out as before. Use the rolling pin again to help position the pastry over the top of the filling. Trim with a knife and seal the edges with a fork.
• Cut two small holes in the top of the pastry lid to allow steam to escape. Use any trimmed off pastry to cut out pastry leaves for decoration. Stick the leaves into place with a bit of water and then glaze the whole pastry lid with egg.
  1 egg to glaze
• Place the pie in the centre of the pre heated oven and bake for 45 minutes until the filling is bubbling and the pastry is golden
• Heat up the gravy saved from earlier and serve with the pie and your choice of veg and potatoes.

Video

Notes

Timings for steak and ale pie: The filling for this pie will take around 20 minutes to prepare before being cooked long and slow in the oven for around 2 hours 30mins. So you could make the filling first thing in the morning and even go out once its in the oven. After cooking, the filling needs to be thoroughly cooled, so leave plenty of time for this to happen. If you are making the pastry you will need 20 minutes for the pastry to chill in the fridge before rolling it out. Once the pie is assembled the whole thing goes back in the oven at a slightly higher temperature for around 45 minutes.

Oven temperatures: cook the filling long and slow on a low temperature (160°C/140°C Fan/325°F). Cook the pie for 45 minutes at a higher temperature (200°C/180°C fan/400°F).

Whats the best ale to cook with? For a steak filling that is not too overpowering with the tang of ale, its best to choose lighter ales usually labelled as pale, amber or light brown. For this recipe I chose an amber ale.

Do you blind bake pastry for steak pie? In this recipe there is no blind baking required. If the base pastry is thin enough and if the filling is cooled properly before adding to the dish then the pastry should cook well and crisp up nicely (both on top and on the base).
However, if you feel your pastry is a little on the thick side and you don't have time to thoroughly cool your filling, then your pastry base will probably benefit from a quick 10 minute blind bake.

How to store? The filling and pastry can both be made and then stored in the fridge for up to a day or in the freezer for up to 3 months. Defrost thoroughly before assembling into a pie or use directly from the fridge. Leftover pie can be completely cooled then wrapped in cling film and stored for 1-2 days in the fridge. To reheat bring to room temp then cover with foil and warm in the oven for around 30 minutes or until piping hot throughout.

Steak: Choose braising steak (Chuck or blade), beef brisket or beef cheeks, which will turn tender and fall apart after a long slow cook. Lamb neck and shoulder are also great for cooking long and slow and making into a lamb pie.

Vegetables: Onion, carrot and celery are the basic veg that add a great flavour to any one pot recipe. I recommend using at least these three vegetable. But you have any other leftover veg lying around then definitely chop it up and pop it in as well.

Stock: Choose a good quality stock as this will make the base of the filling, if using stock cubes I recommend beef oxo for this recipe.

Ale: Choose a pale ale that won't bee too overpowering. If you prefer you can leave the ale out completely and just make up the liquid amount with some extra stock.

Pastry: When mixing ingredients for the pastry use your finger tips so keeping the heat of your hands away from the pastry mix. This helps to keep the pastry cool. Chill the pastry once its made. cold pastry is easier to roll out and helps to stop shrinkage in the oven. If you prefer you can use shop bought shortcrust pastry. Or if you don't want to use pastry, top your pie with mash potato instead!

Pie dish: grease your pie dish with margarine or soft butter then use a sieve to sprinkle flour over the top of the butter. Knock out any excess flour by turning upside down over the sink and lightly tapping the dish. This will help to stop the pastry sticking to the dish during baking.

Pie filling: make sure the steak filling has completely cooled before placing onto the pastry base. Hot or warm filling will result in soggy pastry, which won't crisp up in the oven.

Gravy: Once the filling is cooked strain the gravy off. Keep the gravy to one side for pouring over your finished pie later. The beef filling should then go into the pie with as little gravy as possible. This means more beef can be compacted into the pie and less liquid means the pastry won't go soggy.

Nutrition

Serving: 741g | Calories: 1377kcal | Carbohydrates: 103g | Protein: 57g | Fat: 81g | Saturated Fat: 43g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 28g | Trans Fat: 4g | Cholesterol: 321mg | Sodium: 498mg | Potassium: 1486mg | Fiber: 8g | Sugar: 9g | Vitamin A: 11259IU | Vitamin C: 14mg | Calcium: 199mg | Iron: 13mg

This post was first published in Dec 2019. Updated in Dec 2021 with new step by step images and expert tips.

The post Steak and Ale Pie appeared first on ProperFoodie.

🥘 Ingredients

To make Mexican chilli con carne at home you will need:

Ingredient notes

Measurements: For the amounts required, see the recipe card below and use the toggle button to see the recipe in cups.

Cannellini beans: cannellini beans have a soft texture and a light colour. But these can be replaced with the usual kidney bean if you prefer.

Bell pepper and celery: The bell pepper and celery are used in this recipe to add extra flavour and a more chunky texture, but again if you prefer you can leave these out.

Cocoa powder and Worcestershire sauce: To make this dish extra special I use Cocoa powder and Worcestershire sauce as my 'secret chilli ingredients'. Both add a rich flavour to the sauce which cuts through the sweet tomatoes and smokey spices. However, both of these are optional and if you prefer you can just leave them out.

📖 Recipe

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Mexican Chilli Con Carne Recipe (with cannellini beans)

This Mexican Chilli con carne recipe uses smoked paprika, ground cumin, chilli powder and tomatoes for the base of the sauce. These ingredients are combined and left to simmer gently for few hours reducing down and infusing to create a wonderfully rich and smokey sauce.

Course Dinner, Main Course

Cuisine Mexican

Prep Time 30 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 30 minutes minutes

Servings 4 people

Calories 492kcal

Author By: Debbie Jones

Ingredients

• ½ tablespoon Olive oil
• 1 Onion finely chopped (200g)
• 2 Garlic cloves finely chopped or minced
• 2 celery sticks roughly chopped (120g)
• 500 g mince meat ground meat
• 1 teaspoon Smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon Hot chilli powder
• 1 red chilli pepper deseeded and finely chopped (20g)
• 2 tins chopped tomatoes
• 200 g baby tomatoes halved
• 2 tablespoon tomato puree
• 1 beef stock cube
• 1 red bell pepper deseeded and diced (130g)
• 1 tablespoon Cocoa powder optional
• 2 tablespoon Worcestershire sauce Lea and Perins (optional)
• 1 tin of cannellini beans drained and rinsed
• Handful of fresh coriander
• Soured cream and extra sliced chillies to serve

Metric - US Customary

Instructions

• Pre heat oven to 160°C/320°F. Place a large wok or frying pan on medium heat. Add the olive oil, onion, minced garlic cloves and 2 roughly chopped celery sticks. Stir fry until the onions and celery are soft.
  ½ tablespoon Olive oil, 1 Onion, 2 Garlic cloves, 2 celery sticks
• Next add the mince meat to the pan and roughly break up with a wooden spoon.
  500 g mince meat
• As the meat starts to cook add smoked paprika, ground cumin, hot chilli powder and 1 finely chopped red chilli pepper.
  1 teaspoon Smoked paprika, 1 teaspoon ground cumin, 1 teaspoon Hot chilli powder, 1 red chilli pepper
• Stir the spices into the meat and continue to cook until brown all over.
• Next add the tinned tomatoes, baby tomatoes, tomato puree and 1 beef stock cube dissolved in a small amount of boiling water.
  2 tins chopped tomatoes, 200 g baby tomatoes, 2 tablespoon tomato puree, 1 beef stock cube
• Stir well to combine all the ingredients then bring to a simmer and allow to cook gently for 5 minutes.
• Then add the chopped red bell pepper, 1 tablespoon cocoa powder, and 2 tablespoon Worcestershire sauce.
  1 red bell pepper, 1 tablespoon Cocoa powder, 2 tablespoon Worcestershire sauce
• Next add 1 tin of cannellini beans, drained and rinsed. Mix together well and then cover with a lid or tin foil.
  1 tin of cannellini beans
• Place in the centre of a preheated oven and cook at 160°C/320°F for 2 hours. Check and stir half way through. Alternatively transfer to a slow cooker and cook on medium for 6-7 hours.
• Once cooked remove from the oven. Stir through some freshly chopped coriander and serve in bowls with rice, fresh chillies and soured cream.
  Handful of fresh coriander, Soured cream and extra sliced chillies to serve

Video

Notes

Serving suggestions: Rice, fresh chillies, tobacco sauce, tortilla chips, avocado, guacamole, soured cream, grated cheese and fresh coriander.

Can you freeze this recipe? Once cooked allow to fully cool then transfer to sealable containers and freeze for up 3 months. To defrost leave on the side overnight or in the fridge for 24 hours.

Can you reheat cooked chilli? If the chilli has been cooled and then stored correctly (freezer for up to 3 months or fridge for up to 3 days) then it can be reheated. Reheat in the microwave or in a large pan on the stove until piping hot.

What can I use instead of kidney beans? Usually kidney beans are added to chilli - however, any bean will do. In this recipe I’ve used cannellini beans as I prefer the texture and colour.

Expert tips:

• Use 2 chilli peppers or 2 teaspoon of hot chilli powder if you like your chilli super spicy
• Instead of dissolving the stock cube in boiling water, try crumbling directly into the chilli so as not to water down the dish.
• If you are short on time you can simmer the chilli on the stove for an hour or so instead of in the oven or slow cooker. However, for best results always cook in the oven.

Nutrition

Serving: 584g | Calories: 492kcal | Carbohydrates: 114g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 1170mg | Potassium: 427mg | Fiber: 9g | Sugar: 90g | Vitamin A: 1914IU | Vitamin C: 66mg | Calcium: 75mg | Iron: 3mg

This post was first published in Jun 2017. Updated in Aug 2021 with an improved recipe and photos, and new step by step instructions and expert tips.

The post Mexican Chilli Con Carne (with cannellini beans) appeared first on ProperFoodie.

Rich and tender, slow cooked lamb pie encased in crumbly pastry and topped with creamy, horseradish mash potato. The lamb and mint filling is easy to prepare and can be left to cook in the oven or slow cooker for a few hours. This delicious lamb pie recipe is made with a rich, full-flavoured, mint gravy and is a great twist on the classic shepherds pie.

[feast_advanced_jump_to]

👩🏻‍🍳 Why make this recipe

This is one of those recipes that you can prepare in advance and then leave to slow cook in the oven whilst you enjoy your day. This incredible lamb pie will fill the house with the most amazing mint gravy aroma and will have you drooling at the oven whilst you wait for the lamb to melt down and the gravy to thicken up.

🥘 Ingredients

To make this Lamb pie recipe you will need:

Ingredient notes

See recipe card at the bottom for full recipe and ingredients quantities.

Pastry: For ease I've opted for shop bought short crust pastry. If you want to make your own, have a look at my Steak and Ale Pie for an easy shortcrust pastry recipe. For a gluten free version look for gluten free pastry. Double check labels of all ingredients for gluten.

Stock: The stock is the base of the gravy so choose a good quality beef stock. If you can't source any, an oxo cube dissolved in boiling water will do just fine.

Lamb: Leg or shoulder.

Red wine: For the best gravy use good quality red wine. If you would prefer to not add wine then leave it out and make up the quantity with extra beef stock.

Horseradish: Horseradish mash is a great flavour against the rich lamb filling, but its completely optional and just plain mash can be used if preferred.

Flour: The flour is used as a thickening agent. If you are making a gluten free version then opt for a gluten free thickener such as cornflour or potato starch. Double check labels of all ingredients for gluten.

🔪 Step by step instructions

1. Gently cook onions and garlic
2. Dust diced lamb with flour, add to the pan and brown.
3. Add the wine and deglaze the pan. Then gradually add the stock whilst stirring.
4. Make a gravy paste by adding cold water to the gravy powder. Add the paste, ketchup, Worcestershire sauce and dried mint to the pan. Stir continuously over a gentle heat for 2-3 minutes, ensuring no lumps form.
5. Transfer to slow cooker (low for 6 hours) or ovenproof dish (150°C Fan/300°F for 4 hours).
6. Place potatoes into a pan with boiling water and simmer for 45 minutes or until soft.
7. Line a greased, 21cm (8 inch) pie dish with shortcrust pastry. Store in fridge until needed.
8. Drain and mash up potatoes with milk, butter and horseradish. Then taste and season.  
9. Strain cooked lamb filling through a sieve allowing the gravy to collect in a small pan.  Use a fork to break up and shred the lamb. 
10. For best results blind bake the pastry. (For blind baking instructions follow link or see notes below). Gently spoon the shredded lamb into the blind baked pastry. Fill to half way up the pastry leaving plenty of room for the mash.
11. Add the mash over the top of the filling (Piping the mash on is optional but will ensure an even layer of mash on top of your pie).
12. Cook the pie in the oven at 180°C(Fan)/350°F for 40 minutes. Check after 30 minutes.
13. Remove the lamb pie from the oven and heat the pan of strained gravy. Plate up and serve with your choice of veg and hot mint gravy.

💭 Expert tips

• Keep the pan reasonably hot when making the filling. This will allow the floured lamb to brown nicely and add to the flavour.
• Bits of flour and meat that stick to the base of the pan will be easily removed when the wine is added (deglaze). Ensure the pan is hot and on the heat still.
• If you are preparing the mash potatoes the day before, then transfer to a dish, cool and cover with cling film. Store in the fridge overnight. When ready to use, reheat until just warm in either a pan or the microwave. If the mash appears crumbly upon reheating then mash in more milk until smooth.
• For an even mash topping, transfer the mash to a large pipping bag. Cut the end off to create a wide opening (1.5cm). Pipe balls of mash onto the top of the filling so it evenly covers the surface. Use a fork to pack down and bring the balls of mash together.

❓ Frequently asked questions

📖 Recipe

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Lamb Pie Recipe

Rich and tender, slow cooked lamb pie encased in crumbly pastry and topped with creamy, horseradish mash potato. The lamb and mint filling is easy to prepare and can be left to cook in the oven or slow cooker for a few hours. This delicious lamb pie recipe is made with a rich, full-flavoured, mint gravy and is a great twist on the classic shepherds pie.

Course Dinner, main meal

Prep Time 1 hour hour

Cook Time 4 hours hours

Total Time 5 hours hours

Servings 4 people

Calories 668kcal

Author By: Debbie Jones

Equipment

• large pan
• Ovenproof dish or slow cooker
• 21cm (8 inch) pie dish
• rolling pin
• Medium pan for potatoes
• Masher
• Small pan for the gravy
• Large piping bag to pipe on mash (optional)

Ingredients

Lamb pie filling:

• ½ tablespoon olive oil
• 1 large onion roughly chopped
• 2 garlic cloves finely chopped or minced
• 600 g diced leg of lamb or lamb shoulder
• 3 tablespoon plain flour
• 100 ml red wine
• 450 ml good quality beef stock
• 2 tablespoon ketchup
• 2 teaspoon Worcestershire sauce
• 2 teaspoon dried mint
• 4 teaspoon gravy powder

Pastry base:

• 375 g ready rolled short crust pastry

Potato topping:

• 750 g potatoes peeled and roughly chopped
• 4 tablespoon milk
• 15 g Butter
• 2 teaspoon horseradish sauce
• Pinch salt to taste

Metric - US Customary

Instructions

• Place a large pan on medium heat and add the oil. Once the oil has heated add the chopped onions and garlic and cook gently until soft.
• Lay out the lamb and dust evenly with flour. When the onions are soft add the floured lamb to the pan and cook until browned all over. The lamb and flour will stick and brown the base of the pan.
• Next add the wine, which should bubble as it hits the pan and help release any brown flour. Then gradually add the stock and bring to a simmer. Stir frequently allowing the stock to thicken as it combines with the flour.
• Next place the gravy powder in a small container or cup and stir in enough cold water to form a loose paste. Pour the gravy paste into the pan and stir continuously over a gentle heat for 2-3 minutes, ensuring no lumps form from the gravy powder. Then add the ketchup, Worcestershire sauce and dried mint. Mix well and then remove from the heat.
• Transfer the entire contents of the pan to your slow cooker or ovenproof dish. Set the slow cooker to low and cook for 6 hours or cook in the oven for 4 hours at 150°C(Fan)/300°F. Once the cooking time is up the meat should fall apart easily. If not, return to the oven or slow cooker for another 30 minutes or until the meat is tender enough to fall apart.
• Whilst the filling is in the oven peel place the peeled and chopped potatoes into a pan with boiling water and simmer for 45 minutes or until soft.
• Meanwhile roll out the pastry so its big enough to cover the base and sides of your pie dish (this recipe uses a 21cm (8 inch) pie dish). Grease the pie dish with a bit of soft butter (use kitchen paper to spread evenly over the base) then dust flour over the butter using a sieve. Gently place the pastry over the pie dish (drape over a rolling pin for easier manoeuvring). Gently push the pastry into the corners of the dish (don't stretch), then use a knife to cut off any excess pastry from the edges. Place the pastry lined pie dish in the fridge until you’re ready to put the pie together.
• When the potatoes are cooked, drain and mash up with the milk, butter and horseradish. Then taste and season. Let the potatoes cool slightly before transferring to a large piping bag, twist the open end of the bag and secure with a peg. Set to one side for later. If you don’t have a piping bag, then leave the mash in the pan and place the lid back on. Set to one side until later. NOTE: if you are preparing the mash potatoes the day before, then transfer to a dish, cover with cling film and store in the fridge overnight. When ready to use reheat until just warm in either a pan or the microwave. If the mash appears crumbly upon reheating then mash in more milk until smooth.
• Once the lamb is cooked leave to cool slightly then strain through a sieve allowing the gravy to collect in a small pan. Strain in batches placing the meat in a dish as you go. Use a fork to break up and shred the lamb. At this point the strained lamb filling and the gravy can be covered and chilled in the fridge overnight or frozen for up to 3 months. Or add the lamb straight to the pie as per the below instructions.
• Putting the pie together: Pre heat your oven to 180°C(Fan)/350°F. If your mash, filling and gravy are in the fridge or freezer make sure they have been left on the side with enough time to defrost/come up to room temperature. For best results blind bake the pastry. Gently spoon the shredded lamb into the blind baked pastry. Fill to half way up the pastry leaving plenty of room for the mash.
• Then take your piping bag of mash and cut the end off to create a wide opening (1.5cm). Pipe balls of mash onto the top of the filling so it evenly covers the filling. Alternatively, spoon the mash over the filling. Use a fork to pack down and bring the balls of mash together. The fork will leave a nice ruffled pattern. (Piping is optional but will ensure a even layer of mash on top of your pie).
• Place the pie in the centre of the pre heated and bake for 40 minutes. Check after 30 minutes to make sure the mash isn't burning. After the 40 minutes is up the mash should be golden brown and the filling should be just bubbling around the edges.
• Remove from the oven and allow to cool for 5 minutes. Whilst cooling, return to your pan of drained off gravy. Mix well and then heat gently for 5 minutes. Plate up the pies and serve with your choice of veg and hot mint gravy.

Notes

Pastry: For ease this recipe uses shop bought short crust pastry. If you want to make your own, have a look at my Steak and Ale Pie for an easy shortcrust pastry recipe. For a gluten free version look for gluten free pastry. Double check labels of all ingredients for gluten.

What cut of lamb is best for slow cooking? The best lamb for this recipe is leg or shoulder. Both are great for slow cooking and will become fall apart, tender in the pan.

How do you cook lamb so its tender? Tough cuts of lamb, such as leg and shoulder, need to be cooked long and slow for the meat to become tender. Cook for at least 2 hours on a low temperature (150°C Fan/300°F). If the meat is still tough cook for longer.

Do you cook shortcrust pastry before adding filling? To prevent a soggy bottom its always best to blind bake a pastry, particular if you are adding a wet filling. To do this line the pie dish with the pastry then prick all over with a fork. Line the pastry with a scrunched up piece of baking paper. Weight down the paper with dried pasta/baking beans. Bake for 10 minutes at 200°C Fan (400°F), then remove paper and bake for a further 5 minutes.

Can I use rice to blind bake pastry? Yes dried rice or pulses can be used when blind baking in place of baking beans. dried pasta also works well.

How to store? The uncooked pie can be wrapped in cling film and either refrigerated for 2-3 days or frozen for up to 3 months. When ready to cook, thoroughly defrost or bring to room temperature. Cook as per the recipe.

Once the pie is cooked any leftovers can be stored in the fridge for 2-3 days. Just leave in the pie dish, ensure the pie is fully cooled and cover in cling film. To reheat, remove from the fridge and bring to room temperature then cover with foil and place in a hot oven for 20 minutes.

Nutrition

Calories: 668kcal | Carbohydrates: 96g | Protein: 34g | Fat: 14g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 974mg | Potassium: 1504mg | Fiber: 7g | Sugar: 6g | Vitamin A: 143IU | Vitamin C: 42mg | Calcium: 78mg | Iron: 7mg

This post was first published in May 2017. Updated in May 2021 with improved recipe and photos, and new step by step instructions and expert tips.

The post Lamb Pie Recipe appeared first on ProperFoodie.

Make steak and chips at home in just 30 minutes with this fuss free recipe. Serve up tender, strips of rump steak, seasoned with salt and olive oil and cooked in garlic butter. Made extra special with crisp on the outside, fluffy on the inside, oven roasted chips.

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👩🏻‍🍳 Why make this recipe

Cooking steak can sometimes feel like a guessing game. Is it cooked? Is its pink inside? Will it still be juicy? How long should it rest for? So many things to worry about that it may seem easier to just not cook steak at home. However, cooking steak and chips for that special night in at home needn't be so stressful.

This simple steak and chips recipe will take you step by step through cooking steak to exactly how you like it. Find out how to prepare, cook and rest the steak so that you can be confident you will slice into a perfectly pink and juicy steak when its time to tuck in. Plus make your own homemade chips to serve up along side your perfect steak.

🥘 Ingredients

To make this homemade steak and chips recipe you will need:

Ingredient notes

Steak: This recipe uses rump steak but you could also use sirloin, ribeye, fillet or flat iron. Fillet is very lean and tender and so tends to be the most expensive. - Great for a special occasion. For more details on different steak cuts have a look at this page on choosing the right steak or this guide to different beef cuts.

Potatoes: Use large floury potatoes such as Maris Piper or King Edward, which are good for baking.

Garlic: Optional but adds great flavour to the meat

Butter: I highly recommend using butter in this recipe, which not only adds great flavour but also clings to the steak and gives it a juicy shine.

🔪 Step by step instructions

Remove steaks from the fridge 1 hour before cooking. Preheat the oven to 200°C (fan) (450°F).

1.  Leave the skins on the potatoes and slice into chips, around half a cm thick. Place the chips into a bowl and toss in olive oil, salt and pepper. Transfer to a baking tray and bake for 30 minutes or until golden and crisp. Turn half way through.
2. Start to prepare the rump steaks when there is 15 minutes left on the timer for the chips. Place a large griddle pan or frying pan on a high heat. Prep the steak by drizzling both sides with olive oil and salt. Then use your fingers to rub the oil and salt into the steaks.
3. Once the pan is hot place the rump steaks in the pan, they should sizzle immediately. Leave to cook on the first side for 3-4 minutes.
4. Turn the steak over and add the butter and 2 peeled and crushed garlic cloves. Cook on the second side for 2-3 minutes (rare – medium) and baste with butter and garlic. (Adjust the cooking  time according to your preferences - see expert tips below). Once cooked transfer to a chopping board and cover with foil. Allow to rest for 5 minutes. Reserve any excess butter in the pan for drizzling later.
5. Once rested, slice the steak and serve along the oven roasted chips. Drizzle with the garlic butter.

🍖 Other steak recipes:

• Steak Ale Pie
• Chimichurri Steak Platter
• Vietnamese Style Beef Salad
• Roast Beef Dinner
• Tuna Steak Recipe

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

📖 Recipe

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Steak and Chips

Make steak and chips at home in just 30 minutes with this fuss free recipe. Serve up tender, strips of rump steak, seasoned with salt and olive oil and cooked in garlic butter. Made extra special with crisp on the outside, fluffy on the inside, oven roasted chips.

Course Dinner, main meal

Cuisine British

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 2 people

Calories 1134kcal

Author By: Debbie Jones

Equipment

• Large mixing bowl
• Baking tray
• Meat board
• Tongs
• Griddle pan

Ingredients

For the chips:

• 2 large floury potatoes (500g)
• 1 tablespoon olive oil
• Pinch of salt and pepper

For the steak:

• 2 Rump steaks
• 2 tablespoon olive oil
• Salt to season steaks
• 40 g cubed butter
• 2 garlic cloves peeled and gently crushed with the flat side of a knife

Instructions

• Remove steaks from the fridge 1 hour before cooking. Preheat the oven to 200°C (fan) (450°F).
• Leave the skins on the potatoes and slice into chips, around half a cm thick. Place the chips into a bowl and toss in olive oil, salt and pepper. Transfer to a baking tray and bake for 30 minutes or until golden and crisp. Turn half way through.
• Start to prepare the rump steaks when there is 15 minutes left on the timer for the chips. Place a large griddle pan or frying pan on a high heat. Prep the steak by drizzling both sides with olive oil and salt. Then use your fingers to rub the oil and salt into the meat.
• Once the pan is hot place the rump steaks in the pan, they should sizzle immediately. Leave to cook on the first side for 3-4 minutes.
• Turn the steak over and add the butter and 2 peeled and crushed garlic cloves. Cook on the second side for 2-3 minutes (rare – medium) and baste with butter and garlic. (Adjust the cooking  time according to your preferences - see expert tips below). Once cooked transfer to a chopping board and cover with foil. Allow to rest for 5 minutes. Reserve any excess butter in the pan for drizzling later.
• Once rested, slice the steak and serve along the oven roasted chips. Drizzle with the garlic butter.

Notes

Steaks at room temperature: Remove steaks from the fridge at least an hour before you cook them so that they are at room temperature.

Cooking times: For medium-rare cook for 3-4 minutes on the first side then turn and cook for 2-3 minutes on the second side. Check the firmness of the steaks by pressing on the meat with your finger. The firmer the meat the more cooked in the middle. For rare cook for 2 minutes on each side and for well done cook for 6 minutes on each side. Continue to check firmness whilst cooking. Cooking times may vary slightly depending on the thickness of the steak.

Butter: Add the butter to the pan after flipping the steaks and allowing the pan to seal the meat on the second side. Add the garlic to the butter as its melting so that the garlic starts to cook and turn brown.

Baste: Spoon the melted butter and garlic over the top of the steaks as they cook on the second side. This will cook the garlic butter favour into the meat and give it a lovely shine.

Potatoes: Use floury potatoes for the chips and slice into similar sizes so that they cook evenly. Chips: line the baking tray with greaseproof paper to help stop the chips from sticking during cooking. Turn the chips during cooking to stop them from sticking to the tray and to ensure even colouring.

Whats the best steak to use when pan frying? When pan frying a steak I always opt for rump steak. Rump tends to be marbled with more fat so resulting in a rich and full flavoured steak. Rump steaks are also bigger and better value (and better for feeding hungry mouths!).

How to cook the perfect steak? The recipe above gives the times for a rare-medium steak. You can adjust this depending on how well done you like your meat. (2 mins on each side for rare and 6 mins on each side for well done).For a perfect steak make sure the pan is hot and that the the rump steaks are seasoned and rubbed with oil. Once in the pan try not to touch the steaks or move around until you are ready to turn. Check how well-done they are by pushing on the meat with your finger, the firmer the meat the more cooked in the middle. Always remember to rest the steaks for at least 5 minutes before slicing and serving.

Nutrition

Calories: 1134kcal | Carbohydrates: 45g | Protein: 104g | Fat: 58g | Saturated Fat: 21g | Trans Fat: 1g | Cholesterol: 318mg | Sodium: 415mg | Potassium: 2609mg | Fiber: 6g | Sugar: 2g | Vitamin A: 505IU | Vitamin C: 50mg | Calcium: 166mg | Iron: 9mg

The post Steak and Chips appeared first on ProperFoodie.

Chimichurri steak platter recipe! Pan fried steak sliced into tender, juicy strips and served with fragrant chimichurri sauce. Make this steak platter and fabulous Argentinian dressing in just over 30 minutes. Perfect for a Saturday night in with a posh steak dinner.

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👩🏻‍🍳 Why make this recipe

This easy meal is great for a Saturday night in with a bottle of red and a good film. I love to have this dish with a good helping of rosemary potatoes and an avocado salad on the side. Its a lot of food, but sometimes a massive feast on a weekend is just what I need. If I'm going to eat big this is the way I like to do it - plenty of protein and lots of interesting flavours.

No need to peel the potatoes, just roughly chop, season and pop in the oven. The herby chimichurri dressing takes just 5 minutes to make. Throw all the ingredients into a blender or grab a knife and get chopping! It also keeps really well in the fridge, so its no problem to make ahead of time. The juicy steak is cooked simply in a pan and just 10 minutes before you're ready to eat.

This is also a great dish if you're cooking for a few people. Just pile everything on to a board to create a steak sharing platter and let people help themselves!

🥘 Ingredients

To make this chimichurri steak platter recipe you will need:

Ingredient notes

Steak: This recipe uses rump steak but you could also use sirloin, ribeye, fillet or flat iron. Fillet is very lean and tender and so tends to be the most expensive. - Great for a special occasion. For more details on different steak cuts have a look at this page on choosing the right steak or this guide to different beef cuts.

Herbs: Always use fresh herbs in chimichurri sauce for full flavours and bold colours.

Chilli: Always taste the chilli to test the level of heat before adding. For more heat add in smaller green chillies.

🔪 Step by step instructions

1. Preheat the oven to 200°C (400°F) and make sure steaks are out of the fridge and coming up to room temperature. Prepare the potatoes by slicing into 2cm cubes (skins can be left on). Place cubed potatoes in a bowl and add 1 tablespoon oil and 1 teaspoon dried rosemary. Toss together and mix well then transfer onto a baking tray. Bake in the oven for 30-35 minutes until golden brown. Check and turn half way through cooking.
2. While the rosemary potatoes are cooking, prepare the chimichurri dressing. Finely chop the fresh parsley, fresh coriander, basil leaves, red chilli and garlic. Place all the chopped ingredients on the same chopping board.
3. Use the knife blade to start to bring together all the chopped ingredients. Continue to chop whilst mixing the herbs until everything is well minced together.
4. Transfer the chopped herbs, chilli and garlic to a small bowl and add 4 tablespoon olive oil and 2 tablespoon red wine vinegar.
5. Mix the oil and vinegar into the herbs. Add more oil to loosen the sauce further if necessary. Cover and chill in the fridge until ready to serve.
6. Start to prepare the rump steaks when there is 15 minutes left on the timer for the rosemary potatoes. Place a large griddle pan or frying pan on a high heat. Prep the steak by drizzling both sides with olive oil and seasoning well. Then use your fingers to rub the oil and seasoning into the meat.
7. Once the pan is hot place the rump steaks in the pan, they should sizzle immediately. Leave to cook on the first side for 3-4 minutes.
8. Turn over and cook for 2 minutes on the other side (rare – medium), adjust the time according to your preferences). Once cooked transfer to a chopping board and cover with foil. Allow to rest for 5 minutes.
9. Slice the cooked steak and serve alongside the rosemary potatoes and chimichurri dressing.

💭 Expert tips

• Remove steaks from the fridge at least an hour before you cook them so that they are at room temperature.
• Use fresh herbs for the chimichurri sauce to make sure the dressing is full of flavour and colour
• To save time whiz up the chimichurri ingredients in a small food processor or blender rather than chopping. However, chopping is the best way to really experience all the fantastic aromas!

❓ Frequently asked questions

🍖 Other steak recipes

• Steak and Ale Pie
• Steak and Chips
• Steak and veggie BBQ skewers
• Tuna Steak Recipe
• Vietnamese Style Beef Salad

If you've tried this recipe, let me know what you think by leaving a star rating in the recipe card or comment section below. I always appreciate your feedback! You can also follow me on Pinterest, Facebook or Instagram or Sign up to my email list!

📖 Recipe

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Chimichurri Steak Platter

Chimichurri steak platter recipe! Pan fried steak sliced into tender, juicy strips and served with fragrant chimichurri sauce. Make this steak platter and fabulous Argentinian dressing in just over 30 minutes. Perfect for a Saturday night in with a posh steak dinner.

Course Dinner, Main Course

Cuisine argentinian, spanish

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 2 people

Calories 889kcal

Author By: Debbie Jones

Equipment

• Mixing bowl
• Knife
• chopping board
• Griddle pan

Ingredients

For the steaks

• 2 Rump steaks
• 1 tablespoon oil
• Pinch salt

For the potatoes

• 2 large potatoes
• 1 tablespoon olive oil
• 1 teaspoon dried rosemary
• Pinch salt

For the chimichirri dressing

• 20 g fresh parsley
• 10 g fresh coriander
• 10 g basil leaves
• 1 garlic clove
• 1 red chilli
• 4 tablespoon oil
• 2 tablespoon red wine vinegar

Metric - US Customary

Instructions

• Preheat the oven to 200°C (400°F) and make sure steaks are out of the fridge and coming up to room temperature. Prepare the potatoes by slicing into 2cm cubes (skins can be left on). Place the cubed potatoes in a bowl and add 1 tablespoon oil and 1 teaspoon dried rosemary. Toss together and mix well then transfer onto a baking tray. Bake in the oven for 30-35 minutes until golden brown. Check and turn half way through cooking.
• While the rosemary potatoes are cooking, prepare the chimichurri dressing. Finely chop the fresh parsley, fresh coriander, basil leaves, red chilli and garlic. Place all the chopped ingredients on the same chopping board.
• Use the knife blade to start to bring together all the chopped ingredients. Continue to chop whilst mixing the herbs until everything is well minced together.
• Transfer the chopped herbs, chilli and garlic to a small bowl and add 4 tablespoon olive oil and 2 tablespoon red wine vinegar.
• Mix the oil and vinegar into the herbs. Add more oil to loosen the sauce further if necessary. Cover and chill in the fridge until ready to serve.
• Start to prepare steak when there is 15 minutes left on the timer for the rosemary potatoes. Place a large griddle pan or frying pan on a high heat. Prep the rump steak by drizzling both sides with olive oil and seasoning well. Then use your fingers to rub the oil and seasoning into the meat.
• Once the pan is hot place the rump steaks in the pan, they should sizzle immediately. Leave to cook on the first side for 3-4 minutes.
• Turn over and cook for 2 minutes on the other side (rare – medium), adjust the time according to your preferences. Once cooked transfer to a chopping board and cover with foil. Allow to rest for 5 minutes.
• Slice the steak and serve alongside the rosemary potatoes and chimichurri dressing.

Notes

Expert tips:

• Remove steaks from fridge at least an hour before you cook them so that they are at room temperature.
• Use fresh herbs for the chimichurri sauce to make sure the dressing is full of flavour and colour.
• To save time whiz up the chimichurri ingredients in a small food processor or blender rather than chopping. However, chopping is a best way to really experience all the fantastic aromas!

 

Whats the best steak to use for this recipe? When pan frying a steak I always opt for rump steak. Rump tends to be marbled with more fat so resulting in a rich and full flavoured steak. Rump steaks are also bigger and better value (and better for feeding hungry mouths!).

How to cook the perfect steak? The recipe above gives the times for a rare-medium steak. You can adjust this depending on how well done you like your meat. (2 mins on each side for rare and 6 mins on each side for well done).

For a perfect steak make sure the pan is hot and that the the rump steaks are seasoned and rubbed with oil. Once in the pan try not to touch the steaks or move around until you are ready to turn. Check how well-done they are by pushing on the meat with your finger, the firmer the meat the more cooked in the middle. Always remember to rest the steaks for at least 5 minutes before slicing and serving.

Can this recipe be made in advance? The chimichurri sauce can be made in advance and refrigerated. The potatoes can be chopped and seasoned ready for the oven. The steak can be brought out of the fridge an hour or two before cooking in order to bring up to room temperature.  If you really want to save time later you could bake the cubed potatoes, cool and refrigerate, and then just reheat in the oven for 5 minutes or so when you're ready for them.

What to serve with Chimichurri steak? As well as serving this steak platter with some delicious rosemary potatoes or Foil Pack Potatoes, I also love to serve a massive bowl of Mango Avocado Salad on the side. The creamy avocado flesh goes so well with the steak and spicy chimichurri dip. If you decide to have the avocado salad make you cut the avocado just before you serve the meal. This will keep the avocado nice and fresh and stop it turning brown. Or use another one of my easy avocado recipes as an accompaniment.

Nutrition

Serving: 1steak with dressing and potatoes | Calories: 889kcal | Carbohydrates: 47g | Protein: 56g | Fat: 53g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 156mg | Potassium: 2006mg | Fiber: 6g | Sugar: 3g | Vitamin A: 1664IU | Vitamin C: 98mg | Calcium: 127mg | Iron: 7mg

This post was first published in August 2016. Updated in February 2021 with an improved recipe, new images, step-by-step photos and recipe tips.

If you would like to access the original recipe you can do so here: Original Steak and Chimichurri recipe 2016

The post Chimichurri Steak Platter appeared first on ProperFoodie.

Salads are always so much better with the addition of a few vibrant, fresh ingredients. Asian flavours tend to be aromatic and spicy, like in this spicy Chinese chicken recipe and this Keto Beef and Broccoli, which makes for the best green salads!

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My favourite salads always have a pop of flavour that sets them apart. This flavour is usually from herbs or salad dressings. Like the fragrant basil in this Italian pasta salad, the sweet fennel in orange and fennel salad or the fresh coriander and chilli in this mango and avocado salad. In the case of this Vietnamese beef salad recipe those zesty Asian style flavours work perfectly in a simple, zesty marinade for the beef and in an easy salad dressing with fresh lime for drizzling on top!

🥘 What you will need to make this recipe

To make rice noodle salad for 4 people you will need the following ingredients:

Salad ingredients

• 2 rump steaks 2 x 8oz
• 2 medium carrots peeled and cut into julienne strips
• 1 large cucumber sliced into ribbons with a veg peeler
• 2 baby gem lettuce roughly chopped
• Handful of fresh coriander roughly chopped
• 10-15 fresh mint leaves torn
• Red chilli finely sliced with seeds left in
• 1 cup dried rice noodles

Beef marinade ingredients

• Juice of 2 limes
• 1 tsp fish sauce
• 1 tsp garlic ginger paste

Garlic Ginger paste substitute: If you have trouble finding garlic ginger paste, you can make your own by mixing equal parts minced garlic and ginger. Add a little olive oil if the paste is too thick.

Salad dressing ingredients

• 2 tbsp sesame oil
• Juice of 1 lime
• 1 tsp fish sauce
• 1 tbsp honey

🔪 Step by step instructions

1. Make marinade: Mix together the juice of 2 limes, 1 teaspoon fish sauce and 1 teaspoon of garlic ginger paste.
2. Marinade steak: Pour the marinade over room temp steaks, cover and soak for at least 20 minutes.
3. Cook noodles: Place the noodles in a bowl and cover with boiling water. Leave to sit for 1 minute then drain and rinse under the cold water tap.
4. Prepare salad: Peel, slice and chop the salad, herbs and chilli and place in a large bowl along with cooled noodles. Cover and place in the fridge.
5. Cook steaks: Pan fry in a hot griddle pan for 3-4 minutes on each side (for pink in the middle). Guidance on steak cooking times. Loosely wrap cooked steaks in foil and rest for 3-5 minutes.
6. Make salad dressing: Mix together 2 tablespoon sesame oil, juice of 1 lime, 1 teaspoon fish sauce and 1 tablespoon honey. Mix well.
7. Serve: Toss together the chopped salad and noodles and divide between 4 bowls. Thinly slice the steak and place on top of the salad in each bowl. Pour over the Asian salad dressing and serve.

🥄 Asian salad dressing

The Asian salad dressing for this Vietnamese beef noodle salad uses just four ingredients. For that classic sweet and sour Asian flare simply combine sesame oil, lime juice, fish sauce and honey. Mix well into an emulsion.

🥒 How to cut cucumber into ribbons

1. Using a knife, cut off both ends of a whole cucumber. Discard the ends.
2. Carefully slice the length of the cucumber into long, thin ribbons using a vegetable peeler.
3. When you reach the seeds, turn the cucumber a quarter of the way and repeat. Do this as many times as necessary to cut the cucumber entirely into ribbons.

🐄 What is the best cut of beef to use?

Rump or sirloin steaks that can be pan fried in minutes will provide delicious pink strips of beef to top this Vietnamese noodle salad (cook for longer if you prefer your steak medium-well done).

Easy Asian recipes tend to be quick and simple to make due to the short cooking time and easy preparation. This Asian beef salad can be made and served up in next to no time by using beef steaks, either rump or sirloin, which are quick to cook, tender and juicy, and easy to slice and serve.

💭 Recipe tips

🥗 What to serve with this recipe

Vietnamese beef salad goes deliciously with other easy Asian recipes like Blistered Shishito Peppers and Shrimp Shumai. Sushi Rolls and Thai Sausage Rolls are a delicious choice to pair it with, too!

This particular Vietnamese beef salad recipe is served with rice noodles. However, you can swap these for other varieties of noodles such as Chinese egg noodles or Japanese ramen noodles. The lighter, thinner noodles tend to work best.

If you prefer you can leave the noodles out all together and instead add extra vegetables like bean sprouts or extra herbs like parsley or Thai basil. You could even make it a rice bowl and serve it over a bed of perfect fluffy rice.

No matter how you put this easy beef salad recipe together, it’s going to be delicious!

🍖 Other steak recipes

• Steak and Ale Pie
• Steak and Chips
• Steak and veggie BBQ skewers
• Tuna Steak Recipe
• Chimichurri Steak Platter

Let me know what you think of this recipe by leaving a comment and rating below! You can also save this recipe on pinterest. Or if you prefer you can pin the video!

📖 Recipe

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📋 Vietnamese Style Beef Salad

Vietnamese beef salad with healthy rice noodles and a lime, Asian salad dressing. This aromatic and zesty Beef salad recipe will surely bring out many a smile with its nutritious ingredients and satisfying Asian flavours.

Course main meal, starter or main

Cuisine Asian, Vietnamese

Prep Time 1 hour hour 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 4 people

Calories 272kcal

Author By: Debbie Jones

Equipment

• Large mixing bowl
• Griddle pan

Ingredients

For the salad:

• 2 rump steaks 2 x 8oz
• 2 medium carrots peeled and cut into julienne strips
• 1 large cucumber sliced into ribbons with a veg peeler
• 2 baby gem lettuce roughly chopped
• Handful of fresh coriander roughly chopped
• 10-15 fresh mint leaves torn
• Red chilli finely sliced with seeds left in
• 1 cup dried rice noodles

For the beef marinade:

• Juice of 2 limes
• 1 teaspoon fish sauce
• 1 teaspoon garlic ginger paste

For the Asian salad dressing:

• 2 tablespoon sesame oil
• Juice of 1 lime
• 1 teaspoon fish sauce
• 1 tablespoon honey

Instructions

• Remove steaks from fridge and bring up to room temperature. In a small dish make up the marinade by mixing together the juice of 2 limes, 1 teaspoon fish sauce and 1 teaspoon of garlic ginger paste. Pour the marinade over the steaks, cover and allow to soak for at least 20 minutes.
  
• Peel slice and chop the carrots, cucumber, lettuce leaves, fresh coriander, mint leaves and red chilli. Chop and slice these to your liking or as directed in the above ingredients list.
  Place the prepared salad in a large bowl.
  
• Cooking rice noodles is so, so simple. Just place the noodles in a bowl and cover with boiling water from the kettle. Leave to sit for 1 minute then drain and rinse under the cold water tap.

  Add the cooked noodles to the bowl with the rest of the salad, then cover and place in the fridge.
  
• Place a griddle pan on a medium heat. When the pan is hot, carefully place in the steaks. Cook on each side for 3-4 minutes (for pink in the middle). Guidance on steak cooking times.
  TIP: Don't be tempted to move the steaks during each of the 4 minutes. If they begin to smoke a lot, reduce the heat slightly.
  
• Its really important to rest your steak once its been pan fried.
  Remove from the pan and loosely wrap in foil. Leave on the side for at least 3 minutes before slicing and serving.
  
• In a small bowl mix together 2 tablespoon sesame oil, juice of 1 lime, 1 teaspoon fish sauce and 1 tablespoon honey. Mix well into an emulsion.
  TIP: The dressing will separate if left to sit - so remember to give it a final stir before pouring over your Asian salad.
  
• Remove the salad bowl from the fridge. Toss and mix together the chopped salad and noodles. Divide the noodle salad between 4 bowls. 
  
• Next, unwrap the steak and transfer to a chopping board. Thinly slice the steak and place the beef strips on top of the salad in each bowl.
  Finally, pour over the Asian salad dressing and serve. 
  

Video

Notes

• Remove the steaks from the fridge and place them in a bowl at least a half an hour before you plan to cook them. This allows time for the marinade to soak in and for the steaks to come up to room temperature.
• Don’t move the steaks or flip them during the 4 minutes on each side cooking time. If they begin to smoke a lot, reduce the heat slightly.
• It is very important to let your steaks rest after pan frying. Keep them loosely wrapped in foil for the 3-5 minutes of resting time. This will keep them hot but allow them to rest as necessary.
• The Asian salad dressing will separate if left to sit. Give it a stir before pouring it over your salad.
• Best cut of beef to use: Rump or sirloin steaks that can be pan fried in minutes will provide delicious pink strips of beef to top this Vietnamese noodle salad (cook for longer if you prefer your steak medium-well done).

Nutrition

Serving: 305g | Calories: 272kcal | Carbohydrates: 12.4g | Protein: 29.7g | Fat: 11.8g | Saturated Fat: 3.1g | Polyunsaturated Fat: 3.1g | Monounsaturated Fat: 4.4g | Sodium: 120mg | Potassium: 763.1mg | Fiber: 3g | Sugar: 6.7g | Vitamin A: 855.2IU | Vitamin C: 14.6mg | Calcium: 52.2mg | Iron: 3.2mg

I first shared this Beef Noodle Salad recipe on the Best Beef Recipes site where I am a contributor.

The post Vietnamese Style Beef Salad appeared first on ProperFoodie.

Sunday roast dinner

I'm pretty sure that there's nothing better in the world than sitting down to a Sunday beef roast, well almost nothing, I guess it depends on what dessert is; and if Saturday was a big night out or not; and if lots of wine was consumed; and if by about 4pm on Sunday the biggest meal ever is needed. But anyway - its definitely up there with a cheese & wine on a Friday night, or sipping juice from a coconut on a deserted hot beach on a Monday morning. - its just good and homely, and a proper pick-me-up.

Even if its not Sunday this meal is still the meal of comfort, home and relaxing. Am I convincing you yet? Do you feel the need to rush out and buy meat, potatoes and 3 veggies asap? No? Even if I throw in leeks in a super creamy cheese sauce with a crispy top?

Look .....

I just can't say no to this!

Soooo as the Sunday roast dinner is  the weekend staple in most households in the Great British Isles, its definitely necessary that I put a beef roast dinner recipe up on the blog. And here's the thing - it really is so easy to  make. No complicated ingredients or recipes and nothing that will mean you have to slave away for hours in the kitchen. A 500g topside of beef can be cooked and served in 40 minutes, so no need to get up at the crack of dawn to switch on the oven.

However, if beef isn't your thing why not try roast chicken instead?

Sunday is a day of rest after a busy week

Last weekend was very busy for me and so a Sunday roast was definitely on the agenda - as mentioned in my last post I had decide to host a little gourmet/birthday drinks night. But in terms of food: a little, turned into a lot and oh my gosh I was pretty stressed. There was lots of running around and multiple trips to the supermarket and I basically spent every night, last week in my kitchen, preparing and cooking everything from soup and chilli con carne to filo-pastry cups and panna cottas. My freezer was rammed, my fridge was bursting and my crisps/treats drawer was overflowing (yes I have a crisps/treats drawer). To say I went over the top is an understatement. But you know - it was a big birthday and I'd just finished a cooking course and its not likely I'll have to do it again any time soon - so I really went for it. It was hard work and cooking for 20 people is definitely like (or probably like) climbing a mountain. But it seemed to go down well and I think everyone enjoyed it.

So, yes, after all the weekend fun was done and tidied away, it was time for beef, perfectly cooked and served with a dollop of leeks in cheese sauce.

Every Sunday should look like this. I hope the recipe below is helpful - let me know, I'd love to hear from you:-) For a greater starter before digging into this perfectly cooked beef why not serve up a delicious leek and potato soup?

Cheese sauce should be in every meal

If your cooking up a storm for a Christmas Day roast then also check out my sprouts in blue cheese sauce here! or for another great way to use cheese sauce is a meal have a look at my cauliflower cheese and fish pie with cheese sauce. Making some party snack? why not have a go at a cheese sauce dip?

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Beef Roast dinner with leeks in cheese sauce

How to prepare the perfect Sunday roast - with a full beef joint cooked to your liking, served with veggies and leeks in cheese sauce

Course Dinner, roast dinner, sunday dinner, sunday lunch, sunday roast

Cuisine British

Prep Time 45 minutes minutes

Cook Time 30 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 2 people

Author By: Debbie Jones

Ingredients

• 500 g Topside of beef
• 200 g Baby carrots
• 1 onion quartered
• 200 g green beans

For the leeks in cheese sauce:

• 2 medium leeks
• 30 g plain flour
• 30 g butter
• 500 ml semi skimmed milk
• 100 g mature cheddar cheese grated
• salt and pepper to season

For the gravy:

• Juices from the cooked beef
• ½ pint beef stock
• 2 teaspoon of gravy powder

Instructions

Sealing the beef:

• Remove the beef from the fridge 30 minutes before cooking in order to bring it up to room temperature.
• Put a large frying or griddle pan on high heat. Whilst the pan is heating up place the beef on a large plate or board and drizzle with olive oil. Use your fingers to ensure the meat is fully coated with the oil and then season with salt and pepper. One the pan is smoking hot place in the beef and seal on all sides using tongues to turn every minute or so. Sealing the meat should take 3-4 minutes.

Cooking the beef:

• Pre heat the oven to 180 degree C (Fan).
• Chop the onion into large chunks and wash the baby carrots. Place the onion and carrots in the base of a roasting tin and balance the beef on top. Cover with foil and place in the oven.
• For two people I used a 500g topside of beef, cooking time for this varies depending on how well done you like your beef.
• •For pink (medium-rare) a piece of meat this size will need around 20 minutes in the oven at 180 degrees C.
• •For medium: 25 minutes, 180 degrees C
• •for well done: 30 minutes, 180 degrees C
• Remember this is for a 500g piece of beef and time in the oven will increase with weight. (1.5kg topside cooked to medium will need 1hr 15 minutes.

Resting the beef:

• How ever you like your beef, the most important stage is resting. Resting the beef after its been in the oven will keep it tender and moist. Its a good idea to try and rest the meat for at least half an hour. For this particular piece of meat, once out of the oven; I removed it from the roasting tin, wrapped in foil and left to rest for 20 minutes.

Veggies:

• Discard the onion from the roasting tin, pour the juices into a small saucepan ready for the gravy and transfer the baby carrots to a small container and set to one side. For the green beans; first prepare a bowl of cold water and leave at the side of the hob.Bring a pan of water to the boil then simmer and add the beans. Simmer the beans for 3-4 minutes or until just cooked but still a little crunchy (try one!). Once cooked remove the beans from the water and plunge immediately into the bowl of cold water in order to stop the cooking process. Set to one side along with the carrots.

Leeks in cheese sauce:

• Slice the leeks into 2cm round pieces and line up to cover the base of a baking dish. For the cheese sauce; melt the butter in a small sauce pan over a medium heat, then add the flour and mix together well the form a roux (a smooth white paste which will be used as a thickening agent for the sauce). Take the pan off the heat and gradually add the milk. Stir well in between each addition of milk. return the pan to the heat and gently bring to the boil. Ensure you stir continuously whilst the sauce is heating in order to prevent lumps. Once the sauce begins to boil this will allow the flour to release its starch and you will notice the sauce becomes thick and smooth. At this point add the grated cheese and cook at a simmer for an additional 5 mins in order to melt the cheese and cook out the flour (removes the starchy taste). Remember to keep stirring. Pour the sauce over the leeks and place in the oven to cook for 20 minutes at 180 degrees C. Foil can be placed over the leeks to prevent the top from burning. Once fully cooked (knife will easily push through the leeks) the foil can be removed and the leeks can be finished off under the grill for a crispy top.  

Gravy:

• heat up the stock and add this to the beef juices continue to heat on a low setting. Put the 2 tsps of gravy powder into a small ramekin or cup, add a small amount of water and stir to form a paste. Pour the paste into the stock and stir well. Continue to stir and heat until the gravy boils and thickens, then turn down the heat and leave to simmer until ready to serve. 

Serving up:

• Slice up the beef and present on plates or a help yourself style board. In a small frying pan heat up 2 tablespoon oil and 2 tablespoon water- add the pre prepared carrots and beans to the pan and toss in the warm water and oil mixture for 1-2 minutes. this will allow the veggies to be warmed up and will give hem a nice shiny finish. serve veggies along side the meat. Crisp up the leeks under the grill adding more grated cheese or parmesan to the top if desired and serve.
• Serve the gravy in a gravy boat or drizzle over the beef and veggies.

The post Roast Beef Dinner with Leeks in Cheese Sauce appeared first on ProperFoodie.

As a child, spag bol was always my most favourite meal. Any time I was asked what I wanted to eat, be that at home or out in a restaurant, the answer would undoubtedly be spaghetti bolognaise. Although there was no beating my mothers bolognaise.

Over the years, my own version of spag bol has of course been hugely influence by my mums recipe. However, with many trips to Italy now under my belt and a few cookery classes taken along the way. My approach to a bolognaise has definitely changed and I now incorporate alot more of the traditional Italian methods.

(If you're interested in making your own pasta from scratch have a look at my pasta guide and video.)

Bolognaise or Ragu, that is the question!

So the first thing to mention about this recipe is that its not strictly a Bolognaise. It is actually a Ragu. Although, the British take on a Bolognaise is always the same and is generally mince meat in a tomato sauce. But any Italian will tell you that if the sauce contains tomatoes then the dish is most definitely a Ragu. The traditional Italian Bolognaise contains no tomatoes but is made with stock instead. So thats that.

The Ragu recipe

I like to have plenty going on in my slow cooker Ragu, so as well as a couple of good quality tinned tomatoes, I like to add celery, carrots and mushrooms. When Ben and I visit Bologna in Northern Italy, we attended a cookery day at CIBO cookery school, where I learnt how to make a proper Italian Bolognaise and Ragu. Both recipes included finely chopping the carrots, celery and onion. All had to be chopped into tiny cubes, which were roughly the same size in order to promote even cooking.

So now, my Ragu is one big mix of what my mum always made and the traditional Italian recipe.

And  I really rather like it.

Ragu in the slow cooker

This last week I've been using my slow cooker every day. This was part of my 6 week reboot challenge, which you can read more about here. Last week was week 2 of the reboot and my challenge for the week was to try out the slow cooker and use it every day for our evening meals. You can read about how I got on here. The up shot of this was that I made a lot of amazing food and so I'm really excited to share all of these new recipes. The slow cooker Ragu was the first recipe that got made at the start of the week and it was a massive hit.

So the below recipe is for a slow cooker, but if you don't have a slow cooker it should work out just as good if you pop it in a low oven in an casserole dish. If youre after a ragu with a twist have a look at my salami and pork ragu.

Of course this recipe is best served with homemade fresh tagliatelle. But for convenience, shop bought pasta does the job just fine.

Nutritional information for this recipe>>

**Estimated nutritional information per serving and per 100g of Ragu without pasta or toppings. If you want to find out more about how the information is calculated and the sources used, please refer to my Nutrition Information Guide.

📖 Recipe

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Italian Style Slow Cooker Ragu

A lusciously, rich, tomatoey Ragu, prepared over several hours in the slow cooker. Served with a mound of tagliatelle, fresh basil and parmesan

Prep Time 30 minutes minutes

Cook Time 4 hours hours

Calories 257kcal

Author By: Debbie Jones

Ingredients

• 750 g lean mince beef
• Salt and pepper to season
• 2 medium onions 250g finely chopped
• 2 garlic cloves finely chopped
• 1 teaspoon dried marjoram
• 1 teaspoon dried basil
• 250 ml of full bodied Italian red wine
• 3 tablespoon tomato puree
• 2 bay leaves
• 1 star anise
• 3 celery sticks 150g finely chopped
• 3 small carrots 130g finely chopped
• 175 g chestnut mushrooms quartered
• 2 tins of good quality plum tomatoes San Marzano tomatoes, if available

Extras:

• Fresh basil
• Parmesan
• Tagliatelle or preferred pasta

Instructions

• If using a sear and stew slow cooker, use the dish from the slow cook to prepare the first part of this recipe. If your slow cooker doesn't have the option to be used on the hob or if you aren't using a slow cooker, then use a large pan or wok.
• Place your large pan or slower cooker dish on a medium heat on the hob. Season the mince with salt and pepper then gently brown off in the pre-heated pan. Add the onion, garlic, marjoram and basil to the meat, mix well and cook for a further minute.
• Take the pan off the heat and add the wine, tomato puree, bay leaves, and star anise, then mix well. Finally, add the vegetables and tinned tomatoes and mix again. If you can, roughly chop the plum tomatoes in half or into 3 using your mixing spoon. This releases the juices into the sauce and also creates more manageable chunks of tomato.
• If using a sear and stew slow cooker, you can now place the dish and its contents back into the slow cooker and pop on the lid. Set to medium and leave to cook for 4-6 hours. If you want a longer cooking time, set the slow cooker to low and cook for 8-10 hours.
• Alternatively, transfer your Ragu to your slow cooker or to an oven proof casserole dish with lid. If using a casserole dish; pre-heat your oven to 150 degrees and cook for 3-4 hours. Check and stir after 2 hours - alter oven temp if you feel necessary, before returning to the oven to cook for the remaining time.
• After the required cooking time is up, check your Ragu and taste. Season if required. If the consistency appears to thin, turn your slow cooker to high and cook for a further 20-30 minutes with the lid off.
• Serve with tagliatelle and top with fresh basil leaves and grated parmesan. Enjoy!

Nutrition

Serving: 430g | Calories: 257kcal | Fat: 5.8g

The post Italian Style Slow Cooker Ragu appeared first on ProperFoodie.

It might seem a little odd to replace pastry with . . . wait for it and please don't leave . . .

aubergine! 🙂

Come back!

Trust me when you try it you'll realise that not only is it lower in fat and calories, but as far as a tasty, pastry alternative goes, this is most definitely the way forward, even if you're not on a diet.

Like a lot of my recipes the inspiration for this dish comes from Italy!

Italy really is a magical, foodie paradise and I'm sure it will be bringing me new and inspired recipes for the rest of my life. However, this particular recipe will always hold a special place in my heart (and belly).

I had my first alfresco, aubergine pie in a little Tuscan restaurant on the hilltop village of Pienza. Ben and I sat on a little table, at the edge of the restaurant gardens, overlooking the beautiful rolling hills, cypress trees and vineyards of Italy. It really was picture perfect. If you ever find yourself in Tuscany, and you haven't been to Pienza, then I would strongly recommend a visit there and to the quaint, traditional Terrazza Val D'orcia restaurant.

Whats particularly special and memorable about this restaurant and dish, is that a year after these pictures were taken, we found ourselves back in the very same spot, ordering the very same meal and making another very special memory.

This is where we got engaged.

It was early on in the evening and so we briefly had the restaurant gardens to ourselves. I sat patiently waiting for my Tuscan pie and sipped on a deep red, plummy wine whilst taking in the incredible view. I had no idea that Ben was about to pull out the most beautiful ring and ask if I would be his wife.

It was and will always be one of the most special moments of my life

I couldn't have asked for a more perfect proposal and probably wouldn't have been able to dream up something so incredible if I'd been able to plan it myself. However, with all the excitement of getting engaged to my best friend and soul mate, I completely lost my appetite. Never - been - known!

And so a pathetic attempt was made by both me and Ben to eat this wonderful pie, but in the end we both gave up and decided to stick to the wine.

So it only seems right that I should recreate the aubergine pie at home. Its taken me long enough but I thought it was essential that I got this made, eaten, and up on the blog before we return to Italy for our wedding in August this year. And I'm actually extremely pleased with the way my version of the aubergine pie turned out.

Read here about our amazing Veneto wedding the incredible Amarone risotto we had as a starter for our wedding breakfast.

So how did I go about recreating this pie?

First off, as with most aubergine recipes, its essential to prepare the aubergine properly before hand. This requires salt, kitchen towels and a couple of heavy books. Salting freshly cut aubergine helps to remove any excess water and any bitter taste along with it. As I was making pies, and the aubergine was to be the pastry, I wanted to remove as much of the water and bitterness as possible.

Salting aubergine for the removal of excess water and bitterness

So firstly, slice the aubergine length ways into strips (around 3-4mm thick). Lay the sliced aubergine side by side on a cooling rack, place over a tray, and then scatter a pinch of sea salt over each piece.

Then cover with sheets of kitchen towel:

and place a couple of heavy cook books over the top of this. It might be useful to place a sheet of foil or cling film between the kitchen towel and the books, as a lot of water does drain off and my books did get a little wet.

Leave the aubergine like this for a good couple of hours and let the salt and the compression of the books squeeze away all the water.

After 2 hours or so, remove the books and kitchen towel. Briefly rinse the aubergine slices to remove the salt and then pat dry.

Next separate the slices into sets of four, trying to ensure different sized slices are spread evenly between groups. Each set of 4 is used to line a small, round, tin mould (approx. 3 inch diameter moulds). Drizzle olive oil inside each mould before adding the aubergine, this will prevent sticking during baking.

I used one slice to line the base of the mould and then the other slices were just used to line the sides - this was to stop a thicker layer of aubergine being created on the bottom.

Next make up the filling of fried mince beef, chopped onions and chopped leeks. Then add this to each mould. Ensure that the filling is pressed well into each mould, so you can fit in as much as possible. The last thing you want is for there to be big gaps of empty space in your pie.

Then fold over the flaps of aubergine, cutting down to size if required:

Secure with cocktail sticks:

Then Bake and voila.....amazing aubergine pies!!

Easy!! . . . Ok so it isn't a quick recipe, and definitely one I'd consider bookmarking for a weekend. This is not a 15 minute, Jamie Oliver style, mid week meal. But it is a spectacular, spend an afternoon in the kitchen, and feel ever so chuffed with your creation afterwards meal.

I served up these beauts with some freshly roasted beetroot and a homemade horseradish and yogurt sauce. The pies were finished with a passata sauce and grated parmesan, and the horseradish sauce was garnished with chopped chives. Truly a masterpiece .......thank you  Terrazza Val D'orcia for your wonderful aubergine dish and for helping make our engagement so special.

Nutritional information for this recipe >>

**Estimated nutritional information per individual pie with passata and cheese topping and 100g of pie. If you want to find out more about how the information is calculated and the sources used, please refer to my Nutrition Information Guide.

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Meat and leek pies with aubergine pastry

Aubergine pie - Meat and leek pie with aubergine pastry topped with passata and parmesan served with roasted beetroot and horseradish sauce.

Prep Time 3 hours hours

Cook Time 30 minutes minutes

Calories 266kcal

Author By: Debbie Jones

Ingredients

For the pie filling

• ½ tablespoon olive oil
• 300 g onion finely chopped
• 100 g leeks finely chopped
• 400 g extra lean mince meat
• 1 bay leaf
• ½ teaspoon oregano
• Salt and pepper to season

For the pie casing

• 3 medium aubergines around 250g each
• A good amound of sea salt for dehydrating the aubergine
• Olive oil to drizzle on the inside of pie moulds

for the toppings and garnishes

• 3 small pieces of raw beetroot peeled (use gloves)
• 1 tablespoon olive oil
• A squeeze of runny honey
• 200 g passata
• 20 g grated parmesan
• 4 tablespoon Greek style fat free yogurt
• 1 tablespoon olive oil
• ½ teaspoon horseradish sauce
• pinch of salt and black pepper
• Chopped chives and lettuce leaves if desired

Equipment

• Cooling rack and tray for draining the aubergine
• Plenty of kitchen towel
• Heavy cooking books
• Pie/dessert moulds approx. 3 inch diameter
• Cocktail sticks

Instructions

for the pie

• Preheat the oven to 180 degrees C
• Prepare the aubergine as per the instructions in the above post, including lining the pie moulds with the aubergine.
• Prepare the filling by heating ½ tablespoon oil in a large pan, add the onion and leek and gently fry until soft. Then add the mince meat, bay leaf and oregano. Fry until the meat is browned throughout. (Only use half a tablespoon of oil, so to keep the filling as dry as possible).
• Drain the filling into a sieve, lined with kitchen towels. Its important to ensure that the filling is well drained to prevent the pies from being too soggy. at the same time find and remove the bay leaf.
• Add the filling to the lined moulds - see images above. Push the filling down with the back of the spoon in order to fit in as much as possible.
• Fold the aubergine slices over the top of the filling, trimming where necessary with scissors. Secure with cocktail sticks.
• Place the pies onto a baking tray and bake in the oven for 30 minutes.

for the toppings and garnishes

• Whilst the pies are baking, the beetroot and horseradish sauce can be prepared. Cut each piece of peeled beetroot into 1-2cm chunks. Place on a baking tray, drizzle with oil and honey, then pop in the oven for 20 minutes - both the beetroot and pies should be ready at a similar time.
• Next place the passata in a small sauce pan and gently heat, once boiled, set to one side and allow to cool. This will allow any excess water to evaporate so there won't be any runny juices when serving.

For the horseradish sauce

• In a small bowl add the yogurt, olive oil, horseradish, and salt and pepper. Then mix well and taste. Add more horseradish, seasoning or yogurt if required. Set to one side ready for serving.

Assembling the dish.

• Once the pies and beetroot are cooked remove from the oven. Set the pies to one side to cool slightly for 5 minutes, before attempting to remove from their containers.
• Whilst waiting for the pies to cool; arrange the lettuce leaves and cooked beetroot on the serving plates. carefully spoon blobs of the horseradish and yogurt sauce on or next to the beetroot and sprinkle over the chives.
• Next return to your pies and run a sharp knife around the egde of the moulds in order to release the aubergine. Place a spatula over the top of the mould, then turn upside down and gently allow the pie to slide out. You may want to place kitchen towel under your spatula just in case any excess juices spill out.
• Transfer the pie to the serving plate - repeat for each pie.
• Spoon passata over each pie and finish with grated parmesan.

Nutrition

Serving: 420g | Calories: 266kcal | Fat: 10.8g

The post Meat and leek pies with aubergine pastry appeared first on ProperFoodie.

Steak and onion BBQ skewers with smoked garlic and rosemary marinade, and veg and halloumi BBQ skewers with a spicy chilli marinade, served on a bed of green pesto quinoa

Next up for my summer recipe collection is barbecued skewers with meat and veggie versions to please one and all!! For more summer recipe ideas have a look at my Stuffed peppers with couscous in cheese sauce, mint ice cream lollies, and some delightfully pink homemade Beetroot Hummus.

I love the smell of just-lit smoky coals on a barbecue, on a warm sunny day. I'm pretty sure for most people this will be the same - it sparks the memories of many a summer past with good food, refreshing drinks, relaxing times and plenty of laughs with friends and family. It usually means long days and sleeveless t-shirts and everyone finally getting chance to spend some good quality time in the garden - a rare occurrence in good old England.

Having a couple of go-to BBQ recipes handy can make it a whole lot easier when thinking about an alfresco get-together. Now I know that I haven't yet managed to get around to a good burger recipe. However, burgers at a barbecue are just so expected. So, before even thinking about all the amazing burger creations that could go on a barbecue (And I promise I will at some point) I want to talk about BBQ skewers.

BBQ skewers

Meat or veggie, cheese or onion, garlic or chilli, you can mix and match with skewers to your hearts content. Usually I either make mine all the same, or depending on whose dining and what leftovers I have in the fridge, I make a whole range with different meats and vegetables. But I think my favourite option is to leave out the sticks and cubed ingredients, then let my guests make their own!! You cant get better than that - saves time and everyone has fun and gets what they want.

The recipes below are for two of my favourite BBQ skewers: Steak & red onion, and Mediterranean veg with Halloumi. Very Lazy kindly send me some of their pastes and chopped ingredients to go with these skewers, which meant that adding a tasty marinade was super quick and easy.

For a chicken skewer option take a look at my chicken satay skewers.

Steak and Onion BBQ skewers with smoked garlic and rosemary marinade

Very Lazy's jarred smoked chopped garlic is probably my favourite out of their range - it has such a wonderful flavour and it can go with or in just about anything. To make the marinade for the steak and onion skewers I mixed 1 teaspoon of the smoked chopped garlic with a teaspoon of olive oil, ½ teaspoon of dried rosemary, and a pinch of sea salt. Then drizzled over the skewers before cooking.

Mediterranean veg and halloumi skewers with spicy chilli marinade

I love a bit of a spicy kick with my veg and halloumi skewers and the Very Lazy Chilli paste made this so easy to achieve. To make this marinade I just mixed together 2 tablespoons of the chilli paste with 1 tablespoon of olive oil and then poured evenly over the veg skewers before cooking.

No plans for a barbecue?? These skewers cook just as well in the oven!!

If you are serving the skewers as a main meal you may want a side to go with it - the recipes below include a pesto quinoa, which is a lovely summery accompaniment to both the steak and veg skewers.

🍖 Other steak recipes

• Steak and Ale Pie
• Chimichurri Steak Platter
• Tuna Steak Recipe
• Vietnamese Style Beef Salad

📖 Recipe

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Steak and veggie BBQ skewers

Steak and onion BBQ skewers with smoked garlic and rosemary marinade, and veg and halloumi BBQ skewers with a spicy chilli marinade, served on a bed of green pesto quinoa

Course Dinner, Main Course, party food

Cuisine British

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 2 People

Calories 250kcal

Author By: Debbie Jones

Ingredients

For the Steak and Onion Skewers

• 300 g rump steak
• 2 small red onions 150g
• 1 teaspoon Very Lazy smoked chopped garlic
• 1 teaspoon olive oil
• ½ teaspoon dried rosemary
• Pinch sea salt

For the Veg and Halloumi Skewers

• 1 Red bell pepper deseeded (100g)
• 1 small courgette 150g
• 2 large mushrooms 60g
• 150 g halloumi cheese
• 2 tablespoon Very Lazy chilli paste
• 1 tablespoon olive oil

For the green pesto quinoa

• 100 g dried quinoa
• 200 ml boiling water
• 1 tablespoon pesto
• Juice from half a lime

Extras:

• Fresh basil leaves and pine nuts if desired

Equipment

• Barbecue if barbecuing - can be baked in the oven
• 4 wooden or metal skewers

Instructions

To make steak and onion skewers:

• Light the barbecue or pre heat the oven to 180 degrees C.
• If using wooden skewers, soak these in tap water for a few minutes to prevent them from burning during cooking.
• Cut the steak and onion into cubes. Try to make the onion and steak similar sizes (particularly if sealing off in a pan before barbecuing or roasting). Larger bits of onion may get in the way of sealing the steak properly in the pan.
• Thread the steak and onion alternately onto two of the skewers, try to have even amounts on each skewer. Place on a baking tray.
• In a small bowl or cup mix together the smoked garlic, oil, rosemary and sea salt. Then drizzle over the skewers. Refrigerate if not cooking right away.
• To cook the skewers on the barbecue, place directly on the grill shelf of your barbecue, over hot coals and cook on each side for 5-7 minutes. Then serve. If cooking in the oven you can briefly fry off in a pan first, but this is optional. This gives a nice charred finished and also seals the steak. To cook through place back on the baking tray and cook in the centre of the preheated oven for 15 minutes.

To make the veg and halloumi skewers

• Light the barbecue or pre heat the oven to 180 degrees C.
• If using wooden skewers, soak these in tap water for a few minutes to prevent them from burning during cooking.
• Cut the pepper and halloumi into cubes, halve the 2 mushrooms, and cut the courgette into circles and then halve these into semi circles. Try to make the cut ingredients similar sizes for even cooking later on.
• Thread the pepper, courgette and halloumi alternately onto two of the skewers, and add the halved mushrooms and 2 evenly spaced points on each skewer. Try to have even amounts on each skewer. Place on a baking tray.
• In a small bowl or cup mix together the chilli paste and oil. Then drizzle over the skewers. Refrigerate if not cooking right away.
• To cook the skewers on the barbecue, place directly on the grill shelf of your barbecue, over hot coals and cook on each side for 5-7 minutes. Then serve. To cook in the oven leave the skewers on the baking tray baking tray and place this directly in the centre of the preheated oven. Cook for 20 minutes or until the veg is slightly charred and the halloumi has started to brown.

To make the green pesto quinoa

• If you are serving the skewers as a main meal you may want a side to go with it - pesto quinoa is a lovely summery accompaniment to both the steak and veg skewers.
• Place the dried quinoa in a small pan and add the boiling water. Place on a medium heat and cover with a lid. Simmer for 10 minutes or until all the water has been absorbed. Then leave to rest for 10 minutes by placing the pan to one side and leaving the lid on.
• After 10 minutes remove the lid, squeeze in the lime juice then fluff the cooked quinoa with a fork. Add the pesto and mix well. Serve with the skewers. Add fresh basil leaves and pine nuts for decoration.

Notes

click here for traffic light nutritional info steak and onion skewers

Nutrition

Serving: 1g | Calories: 250kcal | Carbohydrates: 7.2g | Protein: 34g | Fat: 9.5g | Saturated Fat: 3.1g | Sodium: 480mg | Sugar: 9.5g

PIN FOR LATER

The post Steak and veggie BBQ skewers appeared first on ProperFoodie.

Beef burritos

Satisfying is the only word that is needed to describe these burritos. The fall apart beef brisket is heaven in itself. Add a smokey, rum flavoured sauce, creamy white cabbage coleslaw and wrap it all up in a burrito and its just the most fabulous thing ever. If you want a partner in crime, that is just as tasty, to go along side these fabulous beef brisket burritos then my chipotle chicken tinga burritos, my Jerk chicken tacos. or my paprika chicken wraps should do a pretty good job.

Cooking beef brisket

This is one of those dishes that you can prepare first thing in the morning and then leave in a low oven for the rest of the day whilst you go off and do something fun. In fact, brisket often benefits from being left a little longer in the oven - so you can even be back home a little later than intended with no need to worry.

You know brisket is ready when you give it a prod and it practically falls apart there and then. Well maybe not quite that easy - but it does fall apart without hardly any effort. If you think it might require a bit of elbow grease to break it up, then its not quite ready - pop it back in the oven for half an hour or so.

This dish really is effortless, the hardest part is fitting everything into the burrito and getting it all neatly wrapped up 🙂

Definitely a dish for a lazy Saturday or an al fresco garden party

📖 Recipe

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Beef Brisket Burrito

Slow cooked beef brisket smothered in a rich smokey sauce and wrapped up in a burrito with rice and white cabbage slaw

Course Dinner, Main Course

Cuisine Mexican

Prep Time 30 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 30 minutes minutes

Servings 6 People

Calories 899kcal

Author By: Debbie Jones

Ingredients

For the beef brisket

• 1 kg Beef Brisket
• 1 teaspoon Smoked paprika
• 1 teaspoon Paprika
• 1 teaspoon Ground cumin
• ½ teaspoon mustard powder
• ½ teaspoon ground coriander
• 2 teaspoon light soft brown sugar
• 400 ml beef stock

For the brisket sauce

• 50 ml dark rum
• 2 tablespoon Ketchup
• 50 ml red wine
• Drizzle of balsamic vinegar
• Pinch of sea salt
• Splash of Worcestershire sauce
• 2 tablespoon light brown soft sugar
• 2 teaspoon gravy powder
• 2 tablespoon water

For the coleslaw

• 500 g shredded white cabbage
• 175 g grated carrot
• 160 g mayonnaise
• 2 teaspoon Dijon mustard

For the burrito

• 6 large tortilla wraps
• 350 g dried white rice
• 30 g fresh parsley

Instructions

To make the Brisket

• It is usual for brisket to come rolled and tied with string. If not, you will need to roll and tie it up yourself prior to cooking. An advantage of an unrolled brisket is that you can add spices and seasoning to the inner part of the meat. So bear this in mind before rolling up – or if you want, you can even untie your brisket to season fully and then re-roll and re-tie.
• Whatever you decide, lay the raw meat out on a board ready for the spices and seasoning

Prepare the spice rub for the brisket

• In a small bowl mix together the smoked paprika, paprika, ground cumin, mustard powder, ground coriander, and 2 teaspoon light soft brown sugar.

Cooking the brisket

• Preheat the oven to 160 degrees C (Fan)
• Sprinkle the spice mix over the brisket and rub all over- make sure all the spices cover the whole surface and get into all the creases of the meat. Once full coated, roll and tie with string if not already tied up, then place into a large casserole dish. Add the beef stock, cover with a lid and place in the oven for 4 hours. Check after 2 hours, based with the stock and add more water if the stock level is getting low.
• After 4 hours the brisket should be full cooked and ‘falling apart’ if it still appears slightly tough put back in the oven for another half hour. – It shouldn’t be any effort at all to shred apart the meat. If this is not the case the brisket just requires a bit longer in the oven (Make sure there plenty of stock left before returning to the oven).

To make the Brisket sauce

• When the brisket has around half an hour left to cook, start to make the sauce. In a sauce pan stir together the rum, tomato ketchup, red wine, balsamic, salt, Worcestershire sauce, and 2 tablespoon sugar.
• Place the pan on a medium heat and stir. While this is heating up, in a small bowl mix together the gravy powder and 2 tablespoon water. Pour the gravy mix into the saucepan and stir the mixture continually until it comes the boil and thickens. Place to one side until the brisket is ready.

Coleslaw and rice

• Once the sauce is made and the brisket is nearly cooked, the coleslaw and rice and be prepared. (The coleslaw can also be prepared a day in advance and stored in the fridge).
• Cook the rice according to the packet instructions.
• Chop up the fresh parsley and place to one side.
• Finely chop/shred the cabbage and place in a large bowl. Grate the carrot, gather up with your hands and squeeze out any excess liquid, then add to the cabbage. Next add the mayonnaise and the mustard and mix together well. Place to one side ready to serve.

Putting together the burritos

• Heat up the tortilla wraps either in the oven for 5 minutes or in the microwave for a couple of minutes.
• Re-heat the burrito sauce and shred the brisket. Add the warm sauce to the shredded brisket and mix well.
• The best way to serve this is to place everything on the table and let everyone build their own burrito.
• If you are building yourself: Place the warm wrap on a flat surface. Spoon the brisket into the centre in a line from top to bottom. Then spoon on a line of coleslaw and scatter with the fresh parsley. To wrap – fold over the top and bottom of the wrap, hold in place with one hand whilst starting to fold over the whole wrap from left to right. Roll up and seal the edge with a bit of mayo. Slice in half and serve.

Notes

Click here to see traffic light nutritional info for this recipe

Nutrition

Serving: 1g | Calories: 899kcal | Carbohydrates: 97.4g | Protein: 49.1g | Fat: 35.5g | Saturated Fat: 7.7g | Sugar: 15.9g

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