Autumnal Midweek Recipes
Monday Scotch Beef & Ale Pie
Louise Robinson is a former fashion accessories designer turned freelance recipe developer and food stylist. Now based in the Sussex countryside, she regularly writes on her food blog, Cygnet Kitchen, which combines her love of cooking, quality food produce and photography. She’s let us in on the secret to her Scotch Beef & Ale Pie, the perfect comfort food dish to enjoy at the end of a long day. The filling and pastry can be easily prepared in advance and the pie quickly assembled when you get home.
- 3 tablespoons of olive oil
- 4 rashers of smoked streaky bacon, chopped
- 2 onions, finely chopped
- 2 cloves of garlic, peeled and crushed
- 3 carrots, peeled and thickly sliced
- 250g chestnut mushrooms, thickly sliced
- 1 kg of Scotch Beef stewing steak, cut into 3cm cubes
- 2 tablespoons of plain flour
- 500ml of brown ale
- Leaves from 4 sprigs of thyme
- 2 bay leaves
- 2 tablespoons of flat-leaf parsley, chopped.
- Freshly ground salt and pepper
- 300g of plain flour
- 1 teaspoon of fine sea salt
- 100g of freshly grated strong cheddar
- 150g unsalted butter, frozen for 30 minutes before use
- 100ml iced water
- 1 beaten egg, to glaze.
- Cooking time: 4 hours
- Pre-heat the oven to 180˚C. Heat up a tablespoon of olive oil in a large heatproof casserole pan and fry off the bacon pieces for three minutes.
- Add the onion, garlic, carrot and mushrooms to the pan and cook on a low heat for around seven minutes. Remove from the pan and set to one side.
- Add the remaining oil to the pan and lightly fry the beef in batches, just browning the edges.
- Place all the beef and vegetables back in the casserole pan and cook for two further minutes. Stir in the brown ale, thyme and bay leaves and bring to the boil.
- Partially cover the pan with the lid and cook in the oven for 3 hours, occasionally taking it out to stir. Remove the casserole from the oven and season with salt, pepper and the chopped parsley. If the sauce is watery, take the lid off and place it back in the oven for another 15-20 minutes.
- Whilst the pie filling is cooling, make the pastry crust by sifting the plain flour and salt into a large bowl. Stir in the grated cheese.
- Grate the frozen butter into the flour, making sure you hold it with the packet on to avoid it melting. Use a knife to gently stir the butter into the mixture but do not work it into a dough.
- Add the chilled water and gently bring the dough together using the flat side of the knife. Once the pastry has formed a ball, wrap it in Clingfilm and press down on it to form a disc. Refrigerate it for a minimum of 30 minutes.
- Preheat the oven to 200˚C. Spoon the pie filling into a large pie dish and, if you have one, insert a pie funnel into the middle to help lout out the steam.
- Roll out the pastry so it is large enough to cover the pie dish. Brush the edges of the dish with beaten egg and lay the pastry over the top. Press down the edges to seal and trim any excess pastry.
- If you are not using a pie funnel, make two small holes in the middle of the pastry lid with a knife. Decorate the pie with any leftover pastry, brush with beaten egg, and then bake for 40-45 minutes or until the pastry is golden. Serve with season vegetables.
Get some more autumn recipe inspiration from http://www.cygnetkitchen.co.uk/
Kym Grimshaw’s Tuesday Asian Beef Noodle Broth
A self-taught chef and talented food blogger, Bristol- based Kym Grimshaw explores ways of using fresh local produce and creating seasonal recipes on her blog, ‘On the Plate’. She’s shared with us her recipe for Asian Beef Noodle Broth, a simple yet delicious mid-week meal that’s bursting with oriental flavour.
- 500g Scotch Beef steak mince
- 1 tbsp. vegetable oil
- 200g egg noodles
- 4 Pak Choi
- 1 tbsp. miso paste
- 1 tbsp. chilli paste
- 2 tbsp. toasted sesame seeds
- 4 cloves of garlic, finely chopped
- 1 inch piece of ginger, finely chopped
- Bunch of spring onions, finely sliced
- Bunch of coriander, chopped
- Mix the mince in a bowl with half the garlic, half the coriander, half the sesame seeds, half the spring onions, all the ginger and some seasoning. Shape into 16 meatballs.
- Fry the meatballs in oil for 6 – 8 minutes until nicely browned. Place the water in a large heated saucepan and dissolve the pastes along with the remaining chopped garlic.
- Slice the ends off the Pak Choi, halve down the centre and add to the broth with the noodles and meatballs. Bring to a boil, then put a lid on and simmer for 5 minutes until everything is softened and the meatballs are cooked through.
- Ladle the broth into bowls and serve with a scattering of the sesame seeds, spring onions, coriander and fresh chilli.
You’ll find more great recipes from Kym at https://ontheplate.co.uk/
Wednesday Oxtail Ragu with Wild mushrooms
While her blog Twiggstudios is mostly filled with delicious baking recipes, Aimee Twigger also regularly creates savoury dishes that make ideal autumn midweek meals. She’s provided us with her recipe for a warming Oxtail Ragu with Wild Mushrooms, a full-flavoured slow cooked dish that can be left in the oven and forgotten about for a few hours whilst you put your feet up and relax.
- 2.2kg Scotch Beef Oxtail
- 4 rashes of smoky bacon chopped into chunks
- 2 small brown onions
- 2 gloves of garlic
- 2 carrots
- 1 stick of celery
- 150ml red wine
- 700ml of beef stock
- 1 tin of tomatoes
- 4tbsp tomato puree
- 1 tbsp. brown sugar
- 1 tbsp. balsamic vinegar
- Three stands of thyme
- Selection of wind mushrooms 200g
- Pinch of chopped fresh rosemary
- ¼ tsp of chopped fresh oregano
- Preheat the oven to 180˚ and add some oil to a large cast iron pan. Add the oxtail and brown each side before removing and setting aside.
- Peel and slice the onion, grate the carrot, and finely chop the celery and garlic. Simmer the onions in some oil until soft before adding the chunks of bacon.
- Cook the bacon through before adding the carrot, celery and garlic. Stir before putting in the wine, beef stock, tomato puree, and balsamic vinegar and chopped tomatoes.
- Season the mixture with salt and pepper before adding the oxtail in with the three sprigs of thyme. Cover with a lid or tin foil and place in the oven for 3 hours.
- During the last half hour of cooking, slice and fry the mushrooms with the rosemary and then add them to the ragu pot. Using forks, pull the oxtail meat off the bones and remove the bones before stirring the meat into the sauce and adding in the oregano.
- Serve with creamy parmesan mash, polenta or pasta topped with some grated parmesan.
Have a look at Aimee’s other recipes at http://www.twiggstudios.com/.
Thursday Scotch lamb and squash tagine
A richly flavoured dish that’s perfect after a long day, the exotic tastes of Rebecca Goodman’s Scotch Lamb and Squash Tagine makes for a great midweek meal. Rebecca lives in Edinburgh and, along with her boyfriend Jamie, explores her love of tasty fresh ingredients and new recipes on the Figs and Pigs blog. Discover the delicious flavours of this meaty slow cooked tagine which, once prepared, can be left to cook while you relax with a warming drink.
- 500g Scotch Lamb shoulder cut into large chunks
- 2 tbsp. Oil
- Salt and pepper
- 2 onions diced
- 2 Garlic cloves crushed
- 1 medium squash cut into chunks
- ½ tsp. ground ginger
- 2 tsp. smoked paprika
- 1 tsp. ground cumin
- 1 tbsp. tomato puree
- 1 pint lamb stock
- 400g chopped tomatoes
- 2 tbsp. honey
- 100g dried apricots
- Sprig thyme
- 1 bay leaf
- 1 cinnamon stick
- Small bunch coriander chopped
- 40g flaked almonds
- 200g couscous
- 25g butter
- 300ml boiling water
- Salt and pepper
- Small bunch coriander, chopped
- Small bunch of mint, chopped
- ½ preserved lemon, chopped
- 1 small pomegranate
- Preheat the oven to 180˚. In a deep pan, heat up 1 tbs. of oil and cook the lamb with salt and pepper for a few minutes until brown. Drain the juices and set aside.
- Add another spoon of oil and fry the onions and garlic until soft. Stir in the ginger, paprika, tomato puree and cumin and cook for one minute.
- Add the squash and stir for two minutes before placing the lamb back in the pan. Once combined, place everything in a deep casserole dish or tagine.
- Mix in the stock and chopped tomatoes before adding a pinch of salt, the honey, the apricots, the thyme, a bay lead and a cinnamon stick.
- Cook in the oven for approximately 2.5 hours until the lamb is tender. Once cooked, sprinkle with chopped coriander and flaked almonds.
- While your tagine is in the oven, make the couscous by heating butter in a pan and adding in the couscous with salt and pepper. Cook for one minute and then add the boiling water.
- Cook for a further minute before removing from the heat and covering for 10 minutes. Finally, mix in the coriander, mint, preserved lemon and pomegranate seeds and serve with the tagine.
For more autumn recipe ideas, take a look at http://www.figsandpigs.com/.