Inspired by the Taste magazine’s “Cook the Cover” feature in June for a Beef and Cheddar pie, I made another with tender beef and truffle cream – I have a fond memory of a simple but elegant fettuccine with truffles at Ortolana and wanted to replicate that flavour.
A few weeks ago at Sabato I came across a “Creama Tartufata” sauce – a blend of champignon mushrooms and black truffles. Perfect match I think for this pie.
The ingredients were enough for me to make a 28cm round pie and a smaller 24cm rectangular pie.
The recipe is modified slightly to suit (whatever I had in the pantry at the time), stock was Simon Gault’s and pastry was pre-made frozen sheets. I find that the sheets fit rectangular dishes best and way easier to defrost than the blocks.
- 1kg beef, cross-cut blade*, cut into 2cm strips
- 2 onions, sliced
- 6 cloves of garlic, peeled
- 4 tbsp Crema Tartufata
- 250ml dry white wine
- 500ml beef stock (Simon Gault’s)
- 3 tbsp cornflour + 1/4 cup water
- 4 sheets frozen flaky pastry sheets
- Season beef with salt and pepper.
- Heat oil in the pan to brown the beef in several batches.
- Brown onion until it softens.
- Add wine to deglaze the pan.
- Return all the beef to the pan and bring to the boil. Cover and bake in the preheated oven for 2 hours (or you can use a pressure cooker like I did and it’s all done in 45 minutes!)
- When cooked, remove beef and flake meat off with a fork.
- Thicken the stock with cornflour liquid.
- Mix the Crema Tartufata in with the thickened stock.
- Line your pie dishes with pastry. Prick with a fork. Fill to three-quarters full. Top with another layer of pastry. Pinch edges with fork to seal.
- Brush the tops with egg wash.
- Fanbake in the hot oven (190C) until golden and crisp, approximately 20-30 minutes.
*Note: I prefer to cook with cross-cut blade when making stews, casseroles and curries as the texture of the meat helps create this irresistible gelatinous goo that binds everything together. Yum!!
(this is a photo of the beef and cheddar pie I made for the “Cook the cover” competition. Didn’t win but my consolation was that my photo was featured in the magazine’s email out to subscribers, so in a way it is a dream come true, to have my photo ‘published’ in my favourite magazine!)
J said “the flavour bursts into my mouth and it is so delicious!” She even had a third helping!
I don’t know about you, but I find that Monday dinners are the hardest to get on the table, fast.
Coming home from a full day’s work after a relaxing weekend – it’s hard to get back into the routine and I’m always in a rush to prepare anything decent.
What I’ve found to work for us, is that I pre-prepare dishes that we can heat up for Monday night.
That way, all we need to do is to cook the rice, add some veges and heat up the main dish.
Therefore you’d find that this blog category mainly consists of curry and other slow-cook meals. Not your typical Monday dinners of quick throw together meals, but instead meals that have been cooked with tender loving care that can be reheated in a matter of minutes.
Click over under the Monday Dinner tab to see what other slow-cook meals I have in my repertoire.
This curry is sweet with a bit of kick.
J’s review: “I like it because it’s yummy and has potatoes and tender beef. Easy to eat and healthy for you.”
800 g cross-cut beef, cubed
5 tbsp of spice paste
3 tsp dry spice powder
470ml of coconut cream (1 can)
5 potatoes, peeled and quartered
4 tbs of unsalted, roasted peanuts
2 tbs of peanut oil
2 tbsp tamarind water
3 Dried red chilli
5 cloves of Garlic
1 tsp Salt
4 tbsp Oil
4 tbsp Palm sugar
Dry spices powder:
combine 1 tbsp of each (except where indicated otherwise) in a mortar and bash them together.
10 Cardamom seeds
6 Bay leaves
** save the remainder of your spices mix for the next curry.
1. Coat beef in 1 tablespoon of peanut oil and massaman curry paste. Stir well to coat and set aside.
2. In a large pot, heat remaining oil over a medium heat.
3. Add the curry-coated beef and brown for 1-2 minutes. Add the dry spices. Stir the beef well to coat it in the spices.
4. Add 1/2 can of coconut cream and 1/2 to 1 cup of water until the beef is just covered by the liquid. Stir well and then bring to the boil. Once boiling, turn heat down very low and cover. Gently simmer for 1 1/2 hours. (I leave them in a thermos cooker so I don’t even need to watch it)
5. After this time, add the remaining can of coconut cream, potatoes and peanuts. Stir well. Taste and add a little more fish sauce and sugar if necessary.
6. Turn heat up to medium and cover. Cook for another 30 minutes or until potatoes are tender.
7. Meanwhile, prepare the tamarind juice. Soak the dried tamarind seed in 2 tablespoons of warm water and use a spoon to push the pulp off the seeds into the water. The water will become brown and pulpy — this is tamarind juice. Discard the seeds.
8. Once the potatoes are cooked, remove the curry from the heat. Stir in the sugar and tamarind juice. Stir well and serve with Jasmine rice.