Recipe XLVII - Beef and Ale Pie

The French often sneer when it comes to the cooking of that island off its northern coast, yet they only have one word for dough, pastry, batter and paste: la pâte. The British can distinguish between all different types of flour-based substance, and in this one, they're coming up with one of the finest examples of traditional cooking anywhere. The method is so simple, very little needs to happen, but it requires a little timing. And at the end, it will provide your stomach with all the satisfaction it needs.


Ingredients:
900g of steak, diced into bitesize pieces
2 large onions, sliced into rings
10 button mushrooms
6 carrots
75g butter
40g flour seasoned with salt, ground black pepper and dried herbs
5 cloves of garlic, chopped
2 bay leaves
2 250ml bottles of Guinness or other stout
275g puff pastry
1 egg



Instructions:
Cut up the vegetables and roll the beef in the seasoned flour.



Put the majority of the butter in a high-sided pan and when melted, fry the beef in it. Once sealed, add the vegetables.



Sweat them for a few minutes, then add the bay leaves and pour the ale in. Put on a low heat and simmer for an hour or more.



Towards the end of the beef's time in the pan, turn on the oven to a little over 200°C. Get your puff pastry and put your baking dish on top of it. With a knife, cut round the outside of the dish to make the top of the pie. Leave it aside until needed. With the rest, roll it into a ball and use it to make a base. Or if you prefer, to make some decoration on the top. I used mine for a base, because I absolutely adore stodgy pastry. Then, with a ladle, pour the contents of the pan into the baking dish.



Then put the top on, and with a fork, pinch the edges of the pastry onto the baking dish to seal it. Brush the egg onto the top of the pastry to glaze. Put it into the oven for 20 to 30 minutes.



Take the pie out of the oven and leave it for a few minutes to cool.



To take it out of the baking dish, cut through the middle with a knife and put the pastry upside down on a separate plate. Spoon the interior out onto the plate and put the pastry on top.

Recipe XL - Venison in Guinness

To celebrate my 40th recipe, and the fact that it's Yule, I would like to present my own recipe. Most things have already been done before, so at the risk of coming across like the man who goes to a desert island and invents the wheel, I would just say that I found some general ideas on the Net, but adapted them to my own preferences. This meal is for my three guests today. I was wondering what to call it - "Deer Raymond" seemed a bit too pretentious. So I settled on "Deer in Beer", and I hope you like it.

Ingredients:
1kg cubed venison
2 bottles of Guinness
A glass of Port wine
5 small red onions, quartered or 7 shallots, halved
A handful of porcini mushrooms
5 cloves of garlic (crushed and chopped)
A handful of raisins and/or sultanas
2 Braeburn apples, chopped (leave the skin on - only chop one apple, a the other one is needed the next day)
At least a tablespoon of cinnamon
20 whole black peppercorns
7-10 crushed peppercorns
1 bay leaf
Some salt

Instructions:
Put the venison in a large bowl. Sprinkle a handful of salt onto it and then add the crushed peppercorns. Mix together well with a spoon. Put a tablespoon of cinnamon into the mixture and again, stir well. Add the onions (or shallots) and one of the apples, the dried fruit and the whole peppercorns and mix them all in. Very carefully, pour one of the bottles of Guinness and about two shot glasses of Port into your mixture. Put some clingfilm over the top and put it in the fridge overnight.



The next day, take it out of the fridge and set the venison on some kitchen paper to dry. Take some cinnamon and roast it in a rounded pan until it goes a little darker. Put it in a casserole dish to wait.



Fry some onion strips in butter and then add the venison for five minutes, constantly turning, to seal it.



Put part of the venison in the casserole dish. Add some of the ingredients from the marinade then the rest of the venison, followed by the last of the marinade, so they are nicely mixed in. Give it a stir.



In a very little oil, fry the other apple and the garlic for a couple of minutes maximum, constantly turning.



Pour over some more fresh Guinness until it covers the rest of the ingredients, cover the pot and cook for about two hours.



Serve with potatoes, red cabbage and Brussels sprouts.

Recipe XIII - Porterowka Liqueur

I was very fortunate to have been given a sip of one of Poland's finest alcohols at the house of my cousin in 2009, and since then I have made several litres of it - it makes you feel all warm and glowing inside, and tastes like a liquid tiramisu. It is a perfect after-dinner winter liqueur or a wonderful accompaniment to the successful conclusion of a summer party when you want your guests to go home with something they'll never forget...
...or never remember, depending on how much you give them.

Ingredients (pro rata):
2 litres Porter beer (London Pride, Guinness, etc...)
2 sachets of vanilla sugar
[My own addition: a few spoonfuls of syrup e.g. golden syrup, etc...]
One cup of ordinary sugar (or more, for taste - I used quite a lot)
250ml-500ml wine spirit (90%, from most chemists), depending on the strength you would like
One bottle of vodka - optional, depending on the amount you require

Instructions:
Take a very large cooking pot or cauldron and pour, ever so carefully, the beer into it. Heat it up, stirring constantly, but DO NOT let it boil. Add the vanilla sugar, the syrup and the sugar. Stir continually until the sugar disappears and the foam is no longer.
Leave it to cool.
Once it is totally cold, pour the wine spirit into the pot. Here is the moment to pour in the bottle of vodka, as this will give you more for the amount you made, but as I said in the list of ingredients, everything is pro rata.
Mix the ingredients very well, and pour into bottles. It is possible to use the same night, but for the best possible results, wait six months. If you do it now, it'll be ready in time for the Christmas season!

 

Try and taste the colour. It's exactly the same.

 

I recycled one of the vodka bottles for my drink.

 

How it might look after three or four glasses.