Ingredients:
1. Olive oil.
2. 2 red onions, chopped.
3. 3 cloves of garlic, pressed.
4. 30g of salted butter and more for greasing
5. 20 baby carrots, diced.
6. 5 skinless new potatoes, chopped.
7. Handful of baby mushrooms, chopped.
8. Fresh peas.
9. 1kg of stewing beef.
10. A few sprigs of fresh rosemary.
11. Salt and black pepper
12. 1 can of good ale.
13. 2 heaped tablespoons of plain flour.
14. 2 packets of puff-pastry sheets, thawed (containing 4 sheets in total).
How it's done:
1. Get a large, oven-proof pan and preheat oven to 180.
2. Heat a glug of oil, adding the onion.
3. Fry for around 5 minutes, trying not to let them brown too much.
4. Turn up the gas and add the garlic, butter, carrots, muchrooms, potatoes and peas.
5. Mix it all together, adding the leaves of rosemary, beef. a pinch of salt and more pepper.
6. Fry it up for around 3 minutes, continuously burning as we do not want the beef to get chewy!
7. Pour in the ale and place in the oven for 1.5 hours.
8. In the mean time, grab your pie pot and grease heavily with butter. Then get your pastry sheets and line the sides of the pot. Remember to leave the edges dangling over the side so you can later press it with the top and create a homemade effect. You may need to cut and chop a few pieces up - like a jigsaw.
9. After the 1.5 hours, remove the pan and stir.
10. Put back in oven and cook for another 45 minutes or until the meat is tender. If it is still quite liquidy, pop on the gas and reduce slightly.
11. Tip into your lined pot and place the pastry topping on. Criss-cross it slightly with a sharp knife and fold the edges of pastry together. Brush the top with beaten egg and put the pie at the bottom of the oven for 45 minutes.
12. Take out and enjoy with sides of your choice!
Dessert:
As I mentioned earlier, it is the season for blueberries and backberries. I love to cook ingredients when they are in season because I hate the thought of force-grown fruit and veg. What better than a beautiful, homemade summer fruit crumble?
Ingredients:
1. Punnet of blackberries.
2. Punnet of blueberries.
3. Punnet of raspberries.
4. 175g plain flour.
5. 75g butter.
6. 75g sugar
Recipe: Use the same pre-heated oven as for your pie!
1. Wash and place the fruit into the bottom of an oven-proof dish.
2. Rub the butter into the flour until the mixture looks like breadcrumbs.
3. Stir the sugar in and make sure it is all distributed evenly.
4. Place over fruit and put in an oven for 40 mins or until golden.
4. Enjoy. How easy was that?
Well, hearty dinners such as the one above always go down well in my house. There is just something about warm, homemade suppers which gets the whole family excited.
Having always hated the texture of cooked apples, the summer fruit crumble is a beautiful and sweet alternative. Best served hot with custard. Try it out, you know you want to!
Goodnight, 'till next time. x
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