Lamb & rosemary pies

Makes

4

Ingredients

• 3 sprigs rosemary
• 2 tablespoons olive oil
• 600g diced lamb leg, cut into 2cm pieces
• 1 large brown onion, finely chopped
• 2 garlic cloves, crushed
• 1 carrot, peeled, diced
• 2 tablespoons plain flour
• 1 tablespoon tomato paste
• 1/2 cup red wine
• 1 1/2 cups beef stock
• olive oil cooking spray
• 2 sheets frozen ready-rolled puff pastry, partially thawed
• 1 egg, lightly beaten

Method

1. Remove leaves from 2 rosemary sprigs. Cut remaining sprig into 4. Set aside. Heat oil in a saucepan over medium-high heat. Add lamb. Cook, stirring often, for 5 minutes or until browned. Remove to a plate.
2. Add onion, garlic, carrot and rosemary leaves to pan. Cook, stirring, for 5 minutes or until tender. Add flour. Cook, stirring, for 2 minutes. Combine tomato paste, wine and stock in a jug. Add to pan. Cook, stirring, until sauce comes to the boil. Return lamb to pan. Reduce heat to medium-low. Cook, uncovered, for 30 minutes or until lamb is tender. Set aside to cool.
3. Preheat oven to 200°C. Spray four 3/4-cup capacity Texas muffin holes with oil. Cut two 15cm rounds and two 9cm rounds from each pastry sheet. Use large rounds to line muffin holes. Fill with lamb mixture. Brush edges with water. Top with remaining pastry rounds. Press edges to seal. Brush tops with egg. Press in rosemary sprigs.
4. Bake for 30 minutes or until golden. Cool for 5 minutes. Run a knife around pie edges to loosen. Remove from pan. Serve.

Notes & tips

• To freeze: Allow to cool for 30 minutes. Place, in a single layer, in an airtight container. Freeze for up to 6 weeks.

Mongolian style stir fry

Preparation Time

15 minutes

Cooking Time

20 minutes

Ingredients (serves 4)

• 1kg lamb eye of loin (backstraps), thinly sliced across the grain
• 2 tbs soy sauce
• 2 tbs black bean sauce
• 1 tbs rice wine vinegar
• 2 garlic cloves, crushed
• 1 tsp finely grated fresh ginger
• 1/2 tsp Chinese five spice powder
• 2 tbs peanut oil
• 1 bunch spring onions, trimmed, thinly sliced crossways
• 125ml (1/2 cup) beef stock
• 1 tbs soy sauce, extra
• 1/2 tsp sesame oil
• 1 tsp cornflour
• 1 tsp water
• 4 green shallots, ends trimmed, thinly sliced diagonally
• Steamed long-grain rice, to serve

Method

1. Combine lamb, soy sauce, black bean sauce, rice wine vinegar, garlic, ginger and Chinese five spice in a large bowl. Cover with plastic wrap and place in the fridge for 2 hours to marinate. (To freeze, see below.)
2. Heat 1 tsp of the oil in a wok or frying pan over high heat. Add one-quarter of the lamb mixture and stir-fry for 3 minutes or until brown. Transfer to a plate and cover loosely with foil to keep warm. Repeat with remaining lamb mixture, in 3 more batches, adding 1 tsp of oil and reheating between batches.
3. Heat remaining oil in the wok. Add the spring onion and stir-fry for 2 minutes or until soft. Add lamb, stock, extra soy sauce and sesame oil. Bring to the boil.
4. Combine the cornflour and water in a bowl. Add to the lamb mixture and cook, uncovered, stirring occasionally, for 3 minutes or until sauce thickens slightly. Stir through half the shallots.
5. Place in a serving bowl and sprinkle with remaining shallots. Serve with steamed long-grain rice, if desired.

Notes & tips

• To freeze (for up to 3 months): Place lamb mixture in an airtight container. Label, date and freeze.
• To thaw: Place in the fridge for 8 hours.

Traditional lasagne

Made with traditional bolognese, this lasagne is as authentic as it gets.

Preparation Time

45 - 70 minutes

Cooking Time

85 minutes

Ingredients (serves 10)

• 2 tbs olive oil
• 2 carrots, peeled, finely chopped
• 1 onion, finely chopped
• 1 large celery stick, finely chopped
• 2 garlic cloves, thinly sliced
• 450g veal mince
• 450g pork mince
• 125ml (1/2 cup) white wine
• 1 tbs tomato paste
• 1 x 700g btl passata (tomato pasta sauce)
• 1 x 400g can diced tomatoes
• 1 chicken stock cube
• 1 sprig fresh continental parsley
• 1 dried or fresh bay leaf
• 1/2 tsp sugar
• 100g (1 cup) coarsely grated mozzarella
• 70g (1 cup) coarsely grated parmesan
• 1 x 250g pkt Barilla La Collezione dried lasagne sheets
• 1 egg, lightly whisked

• Besciamella (bechamel sauce)

• 1L (4 cups) milk
• 1/2 brown onion
• 2 sprigs fresh continental parsley
• 2 dried or fresh bay leaves
• 6 whole black peppercorns
• 50g butter
• 50g (1/3 cup) plain flour
• 40g (1/2 cup) coarsely grated parmesan
• Pinch of freshly grated nutmeg
• White pepper

Method

1. Heat the oil in a large saucepan over medium heat. Add the carrot, onion, celery and garlic and cook, stirring occasionally, for 5 minutes or until soft.
2. Increase heat to high. Add the combined mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until mince changes colour.
3. Add the wine and cook, stirring, for 3 minutes. Stir in the tomato paste. Add the passata, tomato, stock cube, parsley, bay leaf and sugar. Season with salt and pepper. Bring to a simmer and cook for 40 minutes or until the sauce thickens.
4. Meanwhile, to make the besciamella, place the milk, onion, parsley, bay leaves and peppercorns in a large saucepan over medium heat. Bring just to a simmer. Set aside for 10 minutes to infuse. Strain the milk mixture through a fine sieve into a large heatproof jug. Discard the onion, parsley, bay leaves and peppercorns.
5. Melt the butter in a large saucepan over medium-high heat until foaming. Add the flour and cook, stirring, for 1-2 minutes or until mixture bubbles and begins to come away from the side of pan. Remove from heat. Gradually pour in half the milk, whisking constantly until smooth. Gradually add the remaining milk, whisking until smooth. Place over medium-high heat and bring to the boil, stirring constantly with a wooden spoon, for 5 minutes or until sauce thickens and coats the back of the spoon. Stir in the parmesan. Taste and season with nutmeg, salt and white pepper.
6. Preheat oven to 200°C. Combine the mozzarella and parmesan in a small bowl. Spread 3/4 cup of mince mixture over the base of a 2.5L (10-cup) capacity ovenproof dish. Top with one-fifth of the lasagne sheets, 3/4 cup of mince mixture and 1/2 cup of besciamella. Sprinkle with 1/4 cup of mozzarella mixture and 1 tablespoon of egg. Top with one-quarter of the remaining lasagne sheets and press down gently. Continue layering with remaining mince mixture, besciamella, mozzarella mixture, egg and lasagne sheets, finishing with mozzarella mixture.
7. Bake in oven for 30 minutes or until golden. Set aside for 15 minutes to stand. Cut into portions and serve.

Family mince pie

Ingredients (serves 4)

• 2 sheets frozen ready-rolled puff pastry, partially thawed
• 1 tablespoon olive oil
• 1 medium brown onion, finely chopped
• 2 small carrots, peeled, finely chopped
• 1 garlic clove, crushed
• 100g button mushrooms, thinly sliced
• 1/2 teaspoon dried mixed herbs
• 600g beef mince
• 1/2 cup dry red wine
• 2 tablespoons beef gravy powder
• 1 egg, lightly beaten

Method

1. Preheat oven to 200°C/180°C fan-forced. Grease a 3cm-deep, 20cm (base) round glass or ceramic pie dish. Line base and side with 1 pastry sheet. Trim excess. Place dish on a baking tray. Line pastry case with baking paper. Fill with ceramic pie weights or uncooked rice. Bake for 18 to 20 minutes or until edges are light golden. Remove weights and paper.
2. Meanwhile, heat oil in a saucepan over medium-high heat. Add onion, carrot and garlic. Cook, stirring, for 5 minutes or until onion has softened. Add mushroom and herbs. Cook, stirring, for 5 minutes or until mushroom has softened. Add mince. Cook, stirring with a wooden spoon to break up mince, for 5 minutes or until browned. Add wine. Bring to the boil. Reduce heat to medium-low. Simmer for 3 to 5 minutes or until liquid has almost evaporated.
3. Combine gravy powder and 1 1/2 cups cold water in a jug. Add to pan. Increase heat to high. Bring to the boil. Cook, stirring, for 1 to 2 minutes or until thickened. Spoon into pastry case. Top with remaining pastry. Press edges to seal. Trim excess. Cut a small cross in the centre of pie top. Brush top with egg. Bake for 30 minutes or until golden. Stand for 5 minutes. Serve.

Notes & tips

• To freeze: Set aside to cool. Wrap in plastic wrap. Freeze for up to 1 month.
• To cook: Thaw in fridge overnight. Preheat oven to 200°C/180°C fan-forced. Remove plastic wrap. Cover with foil. Bake for 25 minutes or until heated through.

Cranberry and white chocolate biscuits

Preparation Time

45 minutes

Cooking Time

20 minutes

Makes

72

Ingredients

• 500g butter, at room temperature, chopped
• 215g (1 cup) caster sugar
• 1 x 395g can sweetened condensed milk
• 750g (5 cups) self-raising flour
• 1 x 170g pkt craisins (dried cranberries)
• 200g white chocolate, finely chopped

Method

1. Preheat oven to 180°C. Line 3 baking trays with non-stick baking paper.
2. Use an electric beater to beat the butter and sugar in a bowl until pale and creamy.
3. Add the condensed milk and flour to the butter mixture. Stir to combine. Stir in the craisins and chocolate.
4. Divide the dough into 2 equal portions. Roll tablespoonfuls of 1 portion into balls. Divide among the prepared trays, allowing room for spreading. Use the palm of your hand to flatten slightly. Bake in oven, swapping trays halfway through cooking, for 8-10 minutes or until light golden. Set aside on the trays for 3 minutes to cool before transferring to a wire rack to cool completely.
5. Repeat with remaining dough portion.

Beef stroganoff

Preparation Time

15 minutes

Cooking Time

60 minutes

Ingredients (serves 4)

• 500g beef strips
• 2 tsp butter
• 1 small brown onion, halved, thinly sliced
• 1 garlic clove, crushed
• 2 tsp sweet paprika
• 250g button mushrooms, sliced
• 250ml (1 cup) hot water
• 1 beef stock cube, crumbled
• 1 tbs Worcestershire sauce
• 1 tbs tomato paste
• 300g (1 1/2 cups) white long-grain rice
• 85g (1/3 cup) sour cream
• 1 tbs coarsely chopped fresh continental parsley

Method

1. Heat a large non-stick frying pan over high heat. Add half the beef and cook, stirring, for 3 minutes or until brown. Transfer to a heatproof bowl. Repeat with remaining beef.
2. Melt butter in same pan over medium-high heat until foaming. Add the onion, garlic and paprika and cook, stirring, for 5 minutes or until onion softens. Add the beef, mushrooms, hot water, stock cube, Worcestershire sauce and tomato paste. Bring to the boil. Reduce heat to low and simmer, covered, for 45 minutes or until beef is tender. (To freeze, see note.)
3. Meanwhile, cook rice in a saucepan of salted boiling water following packet directions until tender. (To freeze, see note.)
4. Stir sour cream into beef mixture until just combined. Remove from heat.
5. Place rice in a serving bowl and top with beef stroganoff and parsley.

Notes & tips

• To freeze beef (up to 3 months): Cool beef mixture to room temperature. Divide into individual serves and place in small containers. Label, date and freeze.to freeze rice (up to 2 months): Cool rice to room temperature. Divide into individual serves and place in small containers. Label, date and freeze.

Beef and vegetable pasties

To freeze pasties, place in a single layer in an airtight container. Freeze for up to 3 months. Defrost in fridge the night before serving.

Makes

16

Ingredients

• 1 tablespoon olive oil
• 1 small brown onion, finely chopped
• 400g lean beef mince
• 1 medium desiree potato, peeled, cut into 1cm cubes
• 1 small carrot, peeled, cut into 1cm cubes
• 2 teaspoons chopped fresh thyme leaves
• 1/2 cup barbecue relish
• 2 tablespoons worcestershire sauce
• 1 cup salt-reduced beef stock
• 1/2 cup frozen pea and corn mix
• 4 sheets ready-rolled shortcrust pastry, partially thawed
• 1 egg, lightly beaten
• 1 1/2 teaspoons sesame seeds
• 1 teaspoon poppy seeds
• tomato sauce, to serve

Method

1. Heat oil in a large saucepan over high heat. Add onion. Cook for 5 minutes or until softened. Add mince. Cook, stirring with a wooden spoon to break up mince, for 6 to 8 minutes or until browned and cooked through. Add potato, carrot, thyme, relish and worcestershire sauce. Stir to coat.
2. Add stock. Reduce heat to medium-low. Simmer for 10 to 15 minutes or until vegetables are tender and liquid has almost evaporated. Stir in pea mixture. Remove from heat. Set aside for 30 minutes to cool.
3. Preheat oven to 200°C/180°C fan-forced. Line 2 baking trays with baking paper. Using a 12cm cutter, cut 4 rounds from each pastry sheet. Spoon 1/4 cup mince mixture onto each round. Brush edges with egg. Bring pastry edges together to form a semi-circle. Pinch edges together to seal and form frills.
4. Place pasties on prepared trays. Brush with egg. Sprinkle with poppy seeds. Bake for 30 to 35 minutes or until golden.