Another musing

Mmm earl grey tea ice cream, with some sort of crispy apple thing, or perhaps the ice cream is with a caramellised hazelnut and pastry tart.  Add a spoonful of apple compote on the side.


Seared tuna on a deep fried sticky rice ball.  With either a tomato consume or a pea sauce.


Fried circle of polenta with juicy roast chicken and onion gravy piled on top.


Teriyaki tofu with a crispy coating, on fluffy rice and asian greens.


Thats all for now.

Love pie

My boyfriend made us pie.  In the shape of a heart.  It was delicious, and is a taster of all the winter treats to come.

Jamie Oliver - Steak and Guinness pie
olive oil
3 medium red onions, peeled and chopped
3 cloves of garlic, peeled and chopped
30g butter, plus extra for greasing
2 carrots, peeled and chopped
2 sticks of celery, trimmed and chopped
4 field mushrooms, peeled and sliced
1kg brisket of beef or stewing beef, cut into 2cm cubes
a few sprigs of fresh rosemary, leaves picked and chopped
sea salt and freshly ground black pepper
1 x 440ml can of Guinness (no lager, please!)
2 heaped tablespoons plain flour
200g freshly grated Cheddar cheese
500g best-quality ready-made all-butter puff pastry (we used the sheet kind)
1 large free-range or organic egg, beaten

Preheat the oven to 190ºC/375ºF/gas 5. In a large ovenproof pan, heat a glug of olive oil on a low heat. Add the onions and fry gently for about 10 minutes – try not to colour them too much. Turn the heat up, add the garlic, butter, carrots and celery and scatter in the mushrooms. Mix everything together before stirring in the beef, rosemary, a pinch of salt and a level teaspoon of pepper.

Fry fast for 3 or 4 minutes, then pour in the Guinness, stir in the flour and add just enough water to cover. Bring to a simmer, cover the pan with a lid and place in the preheated oven for about 1½ hours. Remove the pan from the oven and give the stew a stir. Put it back into the oven and continue to cook it for another hour, or until the meat is very tender and the stew is rich, dark and thick. A perfect pie filling needs to be robust, so if it’s still quite liquidy, place the pan on the hob and reduce until the sauce thickens. Remove from the heat and stir in half the cheese, then season carefully and leave to cool slightly.

Do your thing with the pastry fill with mixture then brush the top with beaten egg. Bake the pie directly on the bottom of the oven (hmmm we cooked low but not right on the bottom, otherwise your pastry will be become super hard) for 45 minutes, until the pastry is cooked, puffed and golden. Delicious served simply with peas.