Dinner with Steak and Mushroom Pie
Dinner party for 6 people. Creamy Lamb Soup with Mushrooms has a creamy texture that allows the taste of the lamb to come through. Entree, Salmon Slice Quiche with asparagus, mustard, worcestershire sauce, grated tasty cheese. Main course, Steak and Mushroom Pie is a favourite. This pie is made with puff pastry, mixed herbs, parsley, lean stewing steak. Dessert is Pashka, A simple yet stunning dessert for a memorable occasion. Sultanas, brandy, rum chocolate.
Creamy Lamb Soup with Mushrooms
4 lamb chump chops
1 cup milk
1 ½ cups water
1 large onion, finely chopped
200g button mushrooms, chopped
¼ cup plain flour
1 large beef stock cube
Remove fat from chops. Heat milk and water in a saucepan and add chops. Bring to the boil, reduce heat, and simmer for 15 minutes or until chops are tender. Remove chops, cut meat finely and reserve liquid.
Melt butter in medium saucepan, add onion and cook over medium heat for 2 minutes or until onions have softened.. Add mushrooms to pan and stir over medium heat for about 2 minutes.
Blend flour with a little of the reserved liquid, add stock cube, and stir over high heat until mixture boils and thickens. Add cream, reheat without boiling and serve.
Note: soup can be made up to 3 days ahead. Keep covered in refrigerator.
Salmon Slice Quiche
1 ¼ cups rolled oats
1 ¼ cups grated tasty cheese
50g dairy free margarine
440g salmon, drained and flaked
340 green asparagus cuts, drained
4 eggs, lightly beaten
½ cup soy milk
1 medium onion, chopped
½ cup grated tasty cheese
½ teaspoon mustard powder
1 tablespoon worcestershire sauce
Combine ingredients in a bowl.
This recipe is free of wheat. Can be made a day ahead
Combine oats and cheese in a bowl, rub in margarine and press evenly over the base and sides of a 22cm pie plate. Bake in a moderate oven for about 5 minutes until the cheese begins to melt and holds the oats together. Allow to cool.
Pour filling into pie crust and bake in a moderate oven for 30 minutes. Reduce heat to moderately slow and bake a further 30 minutes or until set. Allow to cool.
Steak and Mushroom Pie
1 kg lean stewing steak
2 teaspoon oil
1 medium onion, chopped
300g mushrooms, sliced
2 teaspoons chopped parsley
1 425g can peeled tomatoes, chopped, reserve juice
1 teaspoon mixed herbs
2 cups beef stock
salt and pepper
250 g puff pastry
Remove fat and gristle from meat and cut into bite sized cubes. Roll in seasoned flour, shake off the excess flour. Heat butter and oil in a large saucepan over a medium heat and fry onion until golden. Add meat and brown on all sides. Add mushrooms, tomatoes, juice, herbs, and stock, and seasoning, and bring to the boil. Simmer for 1 ½ hours to 2 hours. Allow to cool then refrigerate.
Remove any fat from the surface of the filling. Place a pie funnel in the centre of a 5 cup pie dish. This allows steam to escape during baking. Pack the cold filling around the funnel.
For the top.
Roll pastry out to 5mm (¼ inch) thick. Cut pastry about 2.5cm larger than the top of the pie plate. (Cut this strip from the outside edge) Dampen edges and press together. Decorate edges, and cut the hole for the pie funnel. Glaze with beaten egg.
Bake for 10 minutes at 220C then reduce temperature to 180C and bake a further 30 minutes.
A simple yet stunning dessert for a memorable occasion
¾ cup sultanas
3 tablespoons brandy
½ cup sugar
125g sour cream
125g cream cheese
1 tablespoon lemon juice
rind of 1 lemon
1 teaspoon vanilla
100g rum chocolate, chopped
60g chopped, toasted, almonds
Place sultanas and brandy in a saucepan and heat on low. Remove from heat and let stand for several hours.
Cream the butter and the sugar until light and fluffy, then gradually beat in the sour cream. Add softened cream cheese, lemon juice, and rind, and beat until combined. Stir in vanilla, chocolate, almonds, sultanas, and any remaining juice.
Spoon mixture into individual moulds and chill for 24 hours. Unmould and decorate to serve.