Rustle these up with Rosemary: My 伝統的な steak and 腎臓 pie?

By ROSEMARY SHRAGER FOR WEEKEND 22:30 21 Sep 2018, updated 22:30 21 Sep 2018

In her new?調書をとる／予約する, chef?Rosemary?Shrager?guides you?through tried?and 実験（する）d?recipes that?she 公約するs will?turn you into?a better cook?

Start prepping this dish the day before for a wonderful melt in the mouth pie that can't be beaten??

A good steak and 腎臓 pie is a wonder to behold. It’s best to start 準備するing this the day before.

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Serves 4

  • 300g (10?oz) ox 腎臓
  • 50g (1?oz) plain flour, 加える extra for dusting
  • 900g (2lb) chuck steak, trimmed and 削減（する） into 3cm cubes
  • 2tbsp ol ive oil
  • 60g (2?oz) butter
  • 1 large onion, finely sliced
  • 2 garlic cloves, 鎮圧するd
  • 200g (7oz) button mushrooms
  • 1tbsp chopped thyme
  • 800ml (1?pt) good beef 在庫／株
  • 2tsp Worcestershire sauce
  • 1 x 400g packet of puff pastry
  • 1 egg, beaten
  • 罰金 sea salt and 黒人／ボイコット pepper

Preheat the oven to 200°C/fan 180°C/gas 6. First 準備する the 腎臓.?

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Slice it in half to expose the 堅い white 核心 inside. 除去する this 核心 by cutting around it with a sharp knife, then 削減（する） the 腎臓 into large pieces.?

Put the flour in a large bowl and season with salt and plenty of 黒人／ボイコット pepper. 追加する pieces of 腎臓 and steak and 投げ上げる／ボディチェックする to coat.

ROSEMARY SAYS...

If you’re one of those people who don’t like 腎臓, don’t worry ? just leave it out and 追加する more steak instead. Your pie will still be utterly delicious.?

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Heat the oil in a large, flameproof casserole dish and brown the meat in （製品，工事材料の）一回分s. Don’t overcrowd the pan or the meat will steam, not brown.?

始める，決める the meat aside as it is done.?Turn 負かす／撃墜する the heat and 追加する the butter, then saut? the onion and garlic until soft.?

追加する the mushrooms and thyme and saut? for another few minutes, then 追加する any leftover flour, and cook for a その上の minute. 注ぐ in the 在庫／株 and the Worcestershire sauce.

Put the meat 支援する in the dish and bring to the boil. Cover the casserole, place it in the middle of the oven and cook for 30 minutes.

減ずる the oven to 170°C/fan 150°C/gas 3? and cook for another 1-1? hours, until tender. Check for seasoning.?

Tip into a 深い pie dish, either an oval dish about 26 x 19cm or a rectangular one with a 類似の capacity. Leave to 冷静な／正味の.?It’s good to get all this done the day before you want to serve the pie, if possible.?

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Preheat the oven to 200°C/fan 180°C/gas 6.??Roll out the pastry on a floured work surface to a thickness of about 3mm and about the same 形態／調整 as your pie dish.?

削減（する） a 2cm-wide 略章 from the pastry and place around the 縁 of the dish, 圧力（をかける）ing it 負かす／撃墜する. 小衝突 this 縁 of pastry with water.?

削減する the 残り／休憩（する） of the pastry to about 2.5cm bigger than the 最高の，を越す of the pie dish. Sit a pie funnel in the centre of the filling.

Roll the pastry lid on to the rolling pin and place it over the filling. 削減する off any 超過 pastry, then 圧力（をかける） the 辛勝する／優位s with a fork to 調印（する）.?

小衝突 the 最高の，を越す of the pie with beaten egg and make a 穴を開ける in the centre over the funnel. Bake for 35-40 minutes until the pastry is golden and the filling is hot.?

抽出するd from Rosemary Shrager’s Cookery Course by Rosemary Shrager, published by BBC 調書をとる／予約するs, £20. 申し込む／申し出 price £16 until 06/10/2018, order at mailshop. co.uk/調書をとる／予約するs or call 0844 571 0640, p&p is 解放する／自由な on orders over £15. Photography ? Andrew Hayes-Watkins.

ROSEMARY'S GOLDEN RULES

Rosemary's golden 支配するs 含む buying everything fresh and 存在 organised

I’m all for breaking 支配するs but there are some kitchen habits I stick to.

Buy everything as fresh as possible. Supermarkets have their place, but look at 地元の farms and markets too.

Be organised when 準備するing food. Keep your 成分s on your left and prepped food on your 権利.

When 準備するing 成分s, finish one 仕事 before starting the next, ie. 肌 all your tomatoes, then chop ? don’t peel one, chop it, then go 支援する to peeling. It’s just not efficient.

（疑いを）晴らす up as you go. Mess is stressful.?

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A word on herbs?

One way of building flavour in cooking is by the clever use of herbs. The に引き続いて 名簿（に載せる）／表（にあげる）s suggestions for which herbs work best with which foods. Remember that if you’re using 乾燥した，日照りのd herbs, you need only about a third of the 量 of fresh as the flavour is more 激しい

Basil: Tomatoes, vegetables, salad, pasta, chicken, lamb, pork.

Bay leaves:? Soups, pasta sauces, fish, beef casseroles.

Chervil:?Fish, chicken.

C 蜂の巣s: Eggs, sauces, salad, potatoes, lentils, chicken.

Coriander: Tomatoes, vegetables, beans, chicken

Dill: Eggs, vegetables, fish, 貝類と甲殻類, chicken, pork.

Fenugreek leaves:?Indian dishes, chicken, pork, vegetables, sausages.

Marjoram: Tomatoes, soups, beans, stuffings, chicken, lamb, beef.

造幣局:?Sauces, coulis, 甘い dishes, beans, chicken, pork, lamb.

Oregano: Soups, tomatoes, beans, ham salad, pork, beef.

Parsley:?Eggs, beans, potatoes, 貝類と甲殻類, fish, chicken, pork, lamb, beef.

Rosemary: Potatoes, squashes and other vegetables, stuffings, chicken, lamb, beef.

下落する: Veg, pasta, gnocchi, stuffings, pork sausages, beef.

Savory: Squash, peas, salads, chicken, turkey, lamb.

Tarragon: Eggs, veg, salads, beans, fish, chicken.

Thyme: Eggs, soups, potatoes, stuffings, casseroles, chicken, pork, sausages, lamb, beef.

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