BEEF AND POTATO PIE
1 onion chopped
2 cloves garlic, chopped
1 1/2 tablespoons olive oil
1 lb ground beef
1 teaspoon dried thyme
1 teaspoon dried marjoram
1 1/2 lbs potatoes
1 16 oz can tomatoes
3 tablespoons dried breadcrumbs
1 tablespoon chopped fresh parsley
salt
pepper
Heat oven to 450 grease a 2 quart glass casserole. Chop onion and
garlic. Cook onion in 1 Tbsp. oil until soft. Add garlic and cook 1 minute.
Crumble beef into the same pan, add 1 tsp. salt, 1/2 tsp.pepper,
thyme, and marjoram and cook until browned. Peel potatoes and cut
in thin slices. Drain and chop tomatoes. Add tomatoes and bread
crumbs to beef. Arrange half of the potatoes, overlapping on
bottom and halfway up the sides of a well greased baking dish.
Fill with beef and tomato mixture. Cover with potato slices.
Brush top with 1/2 Tbsp. oil. Bake until browned, 30-35 minutes.
Place onto a serving dish and sprinkle with parsley.
CHICKEN PIE
20g butter
1 medium onion, chopped
50g mushrooms, sliced
20g flour
150 ml dry white wine
150 ml milk
pinch dried thyme
salt
freshly ground pepper
450g cooked chicken, diced
flaky pastry
beaten egg to glaze
Melt the butter in a pan, add the onion and mushrooms and gently
fry until soft. Stir in flour and cook about 1 minute.
Remove from heat and gradually stir in the wine and milk.
Return to heat and bring to the boil, stirring constantly. Simmer
1 minute. Add thyme, salt and pepper and chicken.
Turn into a pie dish and leave to cool. Roll out pastry to a shape
slightly larger than the pie dish. Cut out a lid to fit the dish
and a narrow strip to fit the rim of the dish. Moisten the rim
with water and press on the strip of dough. Moisten the strip with
water and place the lid on the dish. Press firmly to seal and
the flute the edges. Use any trimmings to decorate the top of
the pie. Cut a vent in the centre. Bake at 220 C for 15 minutes,
then reduce the heat to 180 C and bake a further 20 - 30 minutes.
Cover with foil if pastry begins to brown.
TASMANIAN
ATLANTIC SALMON
Ingredients (Serve
2):
·
2
Salmon
steak 300 grams
(Tasmanian
Atlantic Salmon)
·
8 Fresh asparagus spears
·
4 Egg yolks
·
300 ml Olive oil
·
2 Lemons
·
2 Limes
·
1 Tablespoon vinegar
Salt and pepper to taste
Method:
-
Place
egg yolks
and vinegar
in a mixing
bowl.
Squeeze the
lemons and
limes and
add juice to
the egg
yolks and
vinegar.
Whisk
together and
slowly add
the olive
oil. While
whisking the
mixture,
gradually
add the salt
and pepper
to taste.
-
Pan
fry the
salmon with
a little
olive oil.
Season with
salt and
pepper to
taste. Sear
both sides
and place in
200 degrees
Celsius oven
for 3
minutes.
Blanch the
asparagus
boiling salty
water and
arrange on plate
with the salmon
steaks. Serve
with the
mayonnaise and
decorate with
slivers of red
and green
capsicum.
From the chef’s of:
(PS
Murray
Princess,
Mannum
,
South Australia
)
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