Först ut är en mustig köttpaj:
675g (1 1/2 lb) diced braising steak
sea salt and freshly ground pepper
2 heaped teaspoons of plain flour
1 onion, peeled and diced
1 carrot, peeled and diced
4 sticks 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
Prep:10min › Cook:2hr45min › Ready in:2hr55min
1.Season your beef well with the salt and pepper to taste, sprinkle with flour and toss around until coated.
2.Heat 2 to 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®.
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 intensley tasty flavour. 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 10 minutes before you dig in.
Quiche med spenat, nässlor, skinka och parmesan
(hittade receptet på http://www.gastronomersguide.com/2011/06/spinach-nettle-and-ham-quiche-with.html)
Note: If you can't find stinging nettle, use more spinach.
1 tablespoon olive oil, plus more for drizzling
2 large red onions, sliced
1 bunch spinach, stemmed, leaves torn
1 bunch stinging nettle, stemmed
1 tablespoon chopped fresh marjoram plus 1 tablespoon leaves
fine sea salt
freshly ground black pepper
herbed crust, recipe follows
7 ounces smoked ham, thinly sliced
3 large eggs
16 ounces crème fraîche (2 cups)
5 ounces Parmesan cheese, grated, plus more for sprinkling
freshly grated nutmeg
Preheat oven to 375 degrees F.
Warm oil in a saute pan set over medium heat. Add onions and saute until very soft, about 10 minutes. Raise heat and add spinach and nettle in batches, tossing until wilted. Add chopped marjoram. Season with salt and pepper.
Layer baked herbed crust with ham and sauteed vegetable mixture.
In a large bowl or measuring cup, whisk together eggs, crème fraîche, and cheese. Season with salt, pepper, and nutmeg. Pour over filled quiche. Sprinkle top with extra cheese and marjoram leaves and drizzle with a little oil. Bake until custard is set and puffed, about 15 to 20 minutes. Let cool slightly before slicing. Yield: 6 to 8 servings.
1-3/4 cups all-purpose flour
1 teaspoon fine salt
1 teaspoon freshly ground black pepper
2 teaspoons finely chopped fresh rosemary
2 teaspoons finely chopped fresh thyme
1/2 cup (1 stick) unsalted butter, chilled, cut into small pieces
1/4 to 1/3 cup ice water
In a large bowl, combine flour, salt, pepper, and herbs. Add butter and work with a pastry blender until mixture resembles course meal. Add ice water a little at a time and mix until dough comes together. Form the dough into a flat rectangle and wrap in plastic. Chill for at least 1 hour before rolling.
Preheat oven to 375 degrees F.
Roll out dough on a well floured work surface to fit a 10-by-15-inch sheet pan. Carefully lay dough over pan. Trim any large overhang. Fold extra dough under and crimp edges using your thumb and forefingers. Using a fork, prick the bottom of the pan all over. Freeze shell for 30 minutes. Bake for 12 to 15 minutes. Let cool slightly.