Monday, March 14, 2011

Lamb and sherry pie

When I was in the UK last year I had a lot of wonderful pies. I particularly remember a great one at the Hand in Llangollen: it was beef in beer served with mushy peas. I have made a few since I came back and had planned that the next one I experimented with would be a chicken and mushroom pie or a kangaroo in shiraz.

But during the week I grabbed some lamb at the supermarket one night after work and once I opened it I thought it looked a bit tough and needed simmering for a while. So I left it to cook until the weekend and this pie was the result. I used ready prepared puff pastry from the freezer and ready prepared tomato sauce. You can, of course, start from scratch for both of those items. I used an Amontillado sherry but you can use whatever you have on hand. And the sherry measurement is a sherry glass not a tumbler! I cut the lamb into strips but you can cube it if you prefer. I made one pie but you can use the same ingredients to make individual pies in souffle dishes: you won't need to use the egg cup in those.


660 gr lamb
1 onion
olive oil
1.5 glasses sherry
Couple teaspoons Worcestershire sauce
Couple tablespoons ready prepared tomato pasta sauce
2 carrots
1 sheet puff pastry


Chop onion roughly
Cut lamb into strips roughly half an inch by three inches
Heat olive oil in frying pan
Quickly fry onions and add to large saucepan
Seal the lamb in oil in batches and add to saucepan as done
Add sherry, Worcestershire sauce, and tomato sauce to lamb and onion mixture
Bring to the boil
Cook vigorously for 15 minutes then reduce to a simmer
Place a simmer mat under the pot and simmer for about an hour
Meanwhile peel and slice carrots
Add carrots to the mixture and simmer for another half hour (or longer) until everything is tender and yummy
Preheat oven to 200c
Take pan from heat and spoon into pie dish after placing upturned egg cup in centre
Using a pastry brush paint water around the rim of the pie dish
Place the pastry sheet over and trim
Seal the edges to the dish with the water
Gather the remains of pastry sheet and roll
Use to decorate top as desired
Place in oven and bake for about 30 minutes

I served it with sweet potato and peas cooked in cumin but mushy peas would be good too :)

Chicken and basil balls in broth

We have had a very unusual summer and it certainly hasn't been very hot. That has been good for bush fires but also for soup. I made this yummy soup in early February but haven't got around to posting about it until now.


4 cups chicken stock
3 spring onions
2 teaspoons crushed ginger
500gr minced chicken
1 slice bread
olive oil
1 onion
1 egg
Shaved Parmesan

Add stock to large pan on stove
Chop spring onions and add
Peel and crush ginger
Bring to boil and leave simmering
Place bread in bowl of water
Chop onion roughly
Chop basil leaves
Add chicken, basil, onion, bread and egg to mixing bowl
Mix to combine preferably using hands to finish
Form small balls with the mixture and roll in flour
Heat olive oil in frying pan
Quickly seal the chicken balls in the oil in batches and add to broth
Simmer for 3/4 hour on chicken balls have been added
Serve with shaved Parmesan on top.


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