It seems like the British weather has turned to being cold and wet already after a rather short summer. But that shouldn't be surprising really- it is Britain after all!!! I was discussing with my other half how nice it would be to have a hot, crusty beef and ale pie on the way to do a quick food shop in the rain. Something like the ones in the photo bellow made using beef, ale, carrots and a hot water crust pastry. The meat is slow cooked and so tender it falls apart in your mouth! These are normally served with dome variation of potatoes, roasties, steamed veg like peas and cabbage.
My other half gave me the idea of writing about two different dishes made from the same set of ingredients but suitable for different weather. As we were talk about missing pie during bad weather, I thought I'd kick things off with the ingredients I normally use when making individual pies like the ones above (I didn't make these particular ones unfortunately but the picture demonstrates what I mean). The pie recipe in the picture bellow is normally my go to one to use and it turns out great every time so I have never felt the need to change it. I've also included which book it is from. The only thing to mention is, if you cannot get your hands on Henderson's Relish, use Worcestershire Sauce instead.
The main ingredients are the meat, carrots and onions so I shall be using these for the next dish that would be suitable for nicer weather. For the cut of beef use, either skirt or onglet, as both can be used for slow cooking in your pie or quick grilling, as for the second dish I include here. Both these cuts are found by the lower belly and ribs, being fairly cheap cuts to use. The skirt comes covered by a thick membrane, so either remove this yourself or get the butcher to do it for you. As I've already mentioned, pies are normally served with a selection of vegetables on the side, so I shall also be using potatoes (little baby potatoes are nice here, but any you can get hold of will do), and cabbage. Pick whichever is in season- white, red, savoy, whatever- but avoid lettuce.
For the second, summery dish, take your meat out of the fridge an hour before using and bring to room temperature. If you have one, heat an electric grill, or a shallow frying pan if not. add a bit of oil to the pan if using this method. Grill each piece of meat on both sides until cooked to your liking. Ensure you leave the meat to rest before eating. This helps keep it moist and tender. As a guide, when I did a brief stint working in a pub kitchen I was thought the following method to check how cooked the meat is:
Touch your thumb to forefinger and feel the fleshy part at the base of your thumb. Now touch the meat. This is the consistency it should be if cooked rare.
Do the same thing only touch your thumb to middle finger. This is the consistency of medium rare.
Do the same thing only only touching you thumb to your ring finger. This is medium cooked steak.
For well done, touch your thumb to your pinkie. This is how firm well done is.
Now we will make a light potato salad. Put your potatoes in a pan of salted water and bring to the boil until cooked through. If using baby potatoes, use them as they are. If you have used a larger variety, peel them and chop them into squares. put them in a serving bowl large enough to hold them. Add some slices onions to them, as well as some parsley. Season with salt and pepper. Add some olive oil and vinegar (I like balsamic but any would do). Mix together. This is your potato salad. Done this way, it is not stodgy or heavy at all.
Now onto how to use the cabbage and carrots to make a super yummy, light salad/ slaw. You will need one big bowl to hold everything together. Slice the cabbage into thin shavings and place into the bowl. Grate your carrots in with the cabbage. Add some more parsley. Season with salt to taste. Add some olive oil and vinegar to taste. Use your hands to ensure everything is rubbed in together. This ensures that the cabbage with soften a little.
Serve everything in the middle of the table and let everyone help themselves.
Oh and don't forget to drink the ale on the side!
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