Ingredients 650g (1 1/2 lb) diced braising steak sea salt and freshly group pepper 2 heaped teaspoons of plain flour olive oil 1 onion, peeled and diced 1 carrot, pealed and diced 4 stalks of celery, diced 1 small handful of fresh herbs (rosemary, thyme, bay leaf) 1 (500ml) bottle of Guinness 2 (400g) tins of chopped tomatoes 1 (500g) packet of puff pastry 1 egg, beaten 6 mushrooms
Preparation method 1 - Season your beef well with the salt and pepper to taste, sprinkle with flour and toss around until coated. 2 - Heat 2 or 3 glugs of olive oil in a large casserole type pot and fry your meat until well browned 3 - Add the onion and fry for one more minute, then add celery, carrots and herbs. Cook for a further 5 minutes, then pour in your Guinness beer. 4 - Add the tinned tomatoes ; bring to the boil. Stir well, then simmer for 2 hours or until the meat is tender. 5- The sauce should be nice and thick with an intensely tasty flower. Season with salt and pepper. 6 - To make the pies, preheat the oven to 190 degrees/gas mark 5 7 - Put the meat filling into a large baking dish or 6 ramekins. 8 - Roll out pastry and place over your baking dish or ramekins, making sure it is slightly bigger than the circumference of the dish/dishes. 9 - Brush the rims of your dish/dishes with beaten egg, then place the pastry on top of the dish, squashing the extra pastry on the outside of the dish to secure. Lightly score the top of the pastry in a criss-cross fashion and brush with more egg. 10 - Place on a baking tray (to catch the drips) and bake in the middle of the preheated oven for 45 minutes until golden and bubbling. 11 - Let it cool down for ten minutes before you dig in.
Make ahead This pie freezes well - simply assemble the pie and freeze before baking. Once you're ready to bake, simply throw it in the oven straight from the freezer.
Kind of dish : pudding/sweet/dessert Servings : 4 to 10 Preparation : 15 minutes
Ingredients : Sponge cake/biscuits (from 5 to 10) Fresh or tinned fruit : bananas, papayas, stawberries, raspberries... Fruit jelly Sherry or port to baste the sponge cakes/biscuits 1/2 liter of "thick" custard 150 ml of thick fresh cream
Receipe Prepare the trifle 5 hours in advance, at least. In a round and rather deep dish - preferably a glass one/one made of glass, spread the sponge fingers on the bottom and baste with sherry. Put/set the fruit on the bottom and try to make decorations. If you can find English jelly, you will have to make it melt in boiling water. But do not forget to respect the advisable quantities - which is very important if you want to set it properly. Cover the fruit with the liquid and put your dish in the fridge for 5 hours until your jelly is properly set. Prepare your custard and let it coll down. Take a whisk and add, little by little,the tick cream. Cover your trifle and keep it in the fridge until you serve it.