Simon has taken this as a sign he can release his inner-Masterchef and is trawling through the recipe books with great enthusiasm. We haven’t had the same meal twice and it’s all been amazing. We’re actually eating a lot better than we normally do – which is probably not going to be good for the waistline. I’m definitely going to need to exercise!
Yesterday - pot pie; today - chicken schnitzel with sweet and sour cabbage; tomorrow - ???
The presentation of your Pot Pie looks waaaaay better than our sad attempt at a Spanish Omelette last night. -And that was with 2 Spanish exchange students helping! It wasn't burnt or anything but when we went to flip it over, we realised that we'd made it too big. :S So we ended up with about 5 scraggly pieces cooking in the frying pan! We're hoping the second and third attempts will be better.
ReplyDeleteAhh, there's nothing like a new cooking venture. I tried pin wheels the other night which involved spreading a bolognaise style sauce on a pastry rectangle, rolling it up and slicing it into 12 delicate pinwheels. Needless to say, it looked NOTHING like the picture in the book. However, it was amazingly edible! Hope your scraggly looking omelette also tasted magnificent!
ReplyDeleteI belive this one is relatively cheap to make as well
ReplyDeleteBushman’s Pies
Ingredients:
2 sheets puff pastry
200g steak, cut into 1cm chunks
2 tbsp plain flour
1 tsp beef stock powder
1/4 tsp ground black pepper
2 tbsp oil
1 onion, finely diced
1 carrot, finely diced
100g mushrooms, diced
1 tbsp Worcestershire sauce
1/4 cup water
Method:
Thaw pastry. Cut four bases and four tops from the puff pastry . You will only get two
tops from each sheet of pastry. Toss steak in combined flour, stock powder and pepper
to coat. Heat oil in frypan, cook steak and onions until browned. Add remaining
ingredients and simmer for seven minutes; cool. Make four pies as per instructions.