AUSSIE MEAT PIE
750g(1 1/2lbs)minced steak,2 beef stock cubes,1tsp so sauce,1 1/2 cups water,pinch nutmeg,2tbsp plain flour,salt and pepper,1/4 cup water (extra)
2 cups plain flour,2/3 cup water,1/2tsp salt,1tbsp beef dripping
1 packet puff pastry,1 egg yolk,1tsp water
Place meat in a saucepan,stir over low heat until meat is well browned,drain of any surplus fat,add crumbled stock cubes,water, salt and pepper,nutmeg.Stir until boiling,reduce heat,cover and simmer gently for 20 minutes,remove from heat.Combine extra water and flour,stir till smooth,add the flour mixture to the meat,stir till combined,return to heat, stir till meat boils and thickens,add soy sauce,mix thoroughly.Simmer uncovered for 5-10 minutes,rmove from heat and allow to cool.
To make the base
Sift the flour and salt together in a bowl.Place water and dripping in a saucepan,stir till dripping melts,remove from heat.Make a well in the centre of dry ingredients,add the liquid,stir till combined.Turn out on a lightly floured board,knead lightly.Roll out pastry to line 8 greased pie tins(around the same size tin as a pot pie comes in )cut off excess pastry from the sides of the tins,fill the base with cold meat filling.
Make up puff pastry(according to directions on packet), roll out on a lightly floured board,cut into rounds for top of pies(use a saucer as a guide for size)wet edges of base pastry and gently press tops into place,trim edges with a sharp knife.Brush tops with combined egg yolk and water.Bake in a hot oven for 5 minutes until golden brown,reduce heat to moderate and bake a further 10 minutes..
(this is a real"AUSSIE FAVOURITE")serve with tomato sauce on top !
TOAD IN THE HOLE
For the batter
100g plain flour,1 egg,150ml water,150ml milk.
For the toad
For the gravy
2tbsp vegetable oil,1 onion(sliced thin),2tbsp plain flour,2tsp ready made mustard.2tsp worcestershire sauce,600ml chicken or vegetable stock,salt and pepper.
Preheat oven to 220c(425f),sift the flour and a pinch of salt into a bowl,make a well in the centre and drop in the egg, beat lightly, then gradually pour in half the water and milk,beating all the time to form a smooth, thick batter.Beat well for 2 minutes, then stir in remaining liquid.
Wrap a bacon rasher around each sausage and place in a large oven tray(preferably tin),scatter over the onion slices and drizzle with the oil.Bake for 15-20 minutes until the bacon and sausages are starting to brown,Remove from the oven and quickly pour the batter around the sausages, return to the oven for a further 35-40 minutes,until the batter is crisp and well risen.
Make this while the toad is cooking
Heat the oil in a small fry pan, add the onion and gently fry for 5 minutes, until soft and lightly coloured.Stir in the flour and cook for 1 minute, stir in the mustard,worcestershire sauce and stock,bring to the boil,stirring constantly,simmer for 15 minutes(then taste and add more salt and pepper if needed).
Serve the toad with mashed potatoes,broccoli,cabbage and gravy..serves 4......
CORNED BEEF AND WHITE SAUCE
1 piece corned beef(brisket),2 bay leaves,2tbs brown sugar,10 whole cloves,1/2 cup brown vinegar,enough water to cover meat,1 small onion(diced),2tbs plain flour,1 1/2 tbs butter,1 chicken stock cube, 1-1 1/2 cups milk.
Place the corned beef in a large saucepan,cover with water,add bay leaves,brown sugar,cloves and vinegar,cover and bring to the boil,reduce heat and simmer for 1-1 1/2 hours.
Melt butter in a small saucepan,add onion and saute till clear in colour,add the flour and simmer fpr 2 minutes.Add the milk,gradually(stirring constantly),add crumbled stock cube and let simmer(stirring occasionally).
Slice the meat and pour the sauce over it...mashed potatoes,carrots and beans or peas, go great with this meal!!!!!!
EGG AND BACON PIE
500g(1lb)packaged puff pastry,250g(8oz)bacon,6 eggs,2tbsp chopped parsley,1 egg yolk,1tsp water,salt and pepper.
Roll out half the pastry and line a 20cm(8")pie plate,refrigerate 15 minutes.
Remove the rind and excess fat off the bacon rashers,chop roughly,cook gently for 3 minutes,allow bacon to cool,
Place half the bacon in base of pie plate,break the eggs in,one at a time,being careful not to break the yolks.
Arrange eggs in circular pattern,season with salt and pepper,sprinkle with remaining bacon,sprinkle with parsley.
Roll out remaining pastry,cover pie,press edges together well,trim edges,brush with combined beaten egg yolk and water
Refrigerate for 15 minutes,bake in hot oven 15 minutes,reduce heat to moderate, cook further 15-20 minutes...serve hot or cold
4 beef eye fillets steaks(4cm thick)(2"), 12 shelled oytsters, 2 tbsp chopped fresh parsley, 2 tsp lemon juice, 2 tbsp oil, 1 cup beef stock, 2 tsp worcestershire sauce, 60g butter(chopped)freshly ground black pepper.
Using a sharp knife, cut a deep pocket into side of steak.Combine oysters, parsley, lemon juice and pepper in a bowl, spoon into steak pockets and secure with toothpicks.
Heat oil in pan, add steaks, cook over high heat for 2 minutes each side, turning once.
For rare steaks, cook each side 1 minute more.For medium and well done , reduce heat to medium, continue cooking 2-3 minutes each side for medium and 4-6 minutes for well done.
Drain on paper towels.
Bring stock and sauce to boil in pan, reduce heat, stir in butter until melted, serve over steaks.
serves 4....serve with salad or fresh steamed veges...
BEEF STROGANOFF CASSEROLE
1.5kgs(2 1/2lb) blade steak, 3 med onions,125g(4oz) mushrooms, 60g(2oz) butter, 2tbs oil, 3 cups water, 1/2 cups dry red wine, 3tbs tomato paste, 1 beef stock cubes, salt and pepper, 2tbs flour, 3tbs water (extra), 1/4 cup sour cream.
Remove any excess fat from the meat, cut meat into 2.5 cm(1") cubes, heat butter and oil in a large pan, add meat in batches, fry until well browned, remove from pan, peel onions, cut in half, slice thinly, slice mushrooms, add mushrooms and onion to pan, fry until onions are golden brown, remove from pan.
Return meat to pan with water, wine, tomato paste and crumbled stock cubes, season with salt and pepper, bring to boil, reduce heat , simmer, covered for 1 hour.
Add onions and mushrooms, simmer further 30 minutes, or until meat is tender, blend flour with water, stir into meat mixture, stir until mixture boils and thickens.
Just before serving , stir in sour cream, heat gently.
Serves 6.... serve with boiled noodles or rice..
500g(1 lb) beef mince(ground beef),1 egg, 1 cup bread crumbs(fresh or pack),1/3 cup tomato sauce(ketchup), 1 tbs each of garlic,fresh ground black pepper and mixed herbs, 1tsp mustard powder, 1tbs oil.
Mix all the ingredients togehter(except oil), this is best done with your hands.
Shape into round balls, heat oil on high in a heavy based frying pan
Turn the rissoles over when one side is browned and slightly crispy(make sure they don't burn).
Cook the other side the same way, turn the heat down to medium and cook through.
I usually serve rissoles with mashed potato, veges and a beef gravy
They also make a great sandwich!!!just slice and add tomato sauce!
Shearers Stew and Dumplings
This recipe serves 6 hungry shearers or 8 ordinary people.
1 tablespoon oil. 1 tablespoon butter. 1 kg chopped mutton or two-tooth lamb, rolled in seasoned flour. 3 onions, quartered. 3 parsnips, thickly sliced. 3 carrots, thickly sliced. 2 sticks celery, chopped. Meat or vegetable stock or water. 3 tablespoons chopped parsley ¾ teaspoon mixed herbs. 1 tablespoon Worcestershire sauce. Salt, pepper and a pinch of sugar.
Heat oil and butter in a large heavy frying pan and brown the meat, adding a little extra oil if necessary. Push to one side and sauté the onion until transparent. Transfer to a heavy stewing pan, adding the bits left in the bottom of the frying pan blended with a little stock or water. Add the parsnips, carrots and celery and enough stock or water to barely cover, along with the parsley, herbs Worcestershire sauce, salt, pepper and sugar. Simmer for about 2 hours or until the meat is tender, on a low heat. Serve with the dumplings - recipe below.
2 cups self-raising flour. 1 tablespoon chopped parsley. Salt and plenty of black pepper.
About ¾ cup of milk or water.
Put the flour, parsley, salt and pepper in a bowl and stir in the milk or water until the dough forms a soft dropping consistency. With floury palms, lightly roll the mixture into balls and place on top of the stew while it is simmering. Cover and cook for about 15 minutes before serving. A very filling dish!
Great for a cold winters night!