Beef Pot Pie

Beef Pot Pie

1.5 kg stewing beef, cut into 1" pieces

1 large onion, diced

3 carrots, diced

2 celery sticks, diced

250 g mushrooms, sliced

2 cloves garlic, minced

1 tsp paprika

1 tsp thyme

1 tsp Rosemary 

1 tsp oregano

2 bay leaves

2 cups strong beef stock

1 tbsp flour mixed with 50 ml water

Salt and pepper to taste

1 roll of ready made puff pastry, rolled out slightly

1 egg, beaten

Brown beef in a large pot. Remove and set aside. 

In the same pot, fry onion, carrots, and celery until soft approximately 10 minutes. Add the mushrooms and garlic and fry for 5 minutes. Add paprika and herbs. 

Pour in the stock and add the beef back into the pot. Stir to combine and reduce heat. Cover and allow to simmer gently for 1 1/2 - 2 hours. 

Increase heat and add flour mixture. Allow sauce to simmer rapidly and thicken for approximately 10 minutes. 

Preheat oven to 180 degrees C. 

Divide the filling between 4 - 6 oven proof dishes. 

Cut the pastry into squares large enough to cover the dishes. Brush the rim of the dishes with beaten egg, then place the pastry on top, pinching the pastry onto the rim. 

Cut two slits into each pie to allow steam to escape and brush with the rest of the beaten egg. 

Place in the oven and bake at least 30 minutes until the pastry is cooked through and golden brown. 

Remove from oven and serve immediately. 

Antipasti Bites

Antipasti Bites

24 slices (4" diameter) or 48 smaller genoa salami

2   6 oz jars marinated artichoke hearts, drained and finely chopped

2/3 cup drained & patted dry roasted red pepper, finely chopped

1/4 cup fresh basil, chopped, plus more for garnish

48 fresh boconini balls, sliced in quarters if using smaller salami

Preheat oven to 400 degrees. Divide the salami between 2 12 muffin pans or 2 24 muffin pans if using smaller salami, pressing the slices into the cups. 

Tear aluminum into pieces and lightly mild into 1 inch balls. Push the foil balls into each muffin cup to secure the salami. Bake until the salami is crisp, approximately 15 minutes. Remove from oven, let cool slightly  in the pan, then discard foil. 

In a medium mixing bowl, mix the artichoke hearts, roasted peppers, basil and boconini. 

Place the salami cups on a platter. Fill with the vegetable mixture. Top with more chopped basil and serve. 

Cheesy Potato Chowder

Cheesy Potato Chowder

1 lb bacon, chopped

1 rib celery, thinly sliced

1 large shallot or 1/2 small onion, chopped

Fresh cracked Pepper

2 cloves garlic, minced

1/4 tsp red chilli pepper flakes or more

2 tbsp flour

2 cups chicken broth, divided

2 cups milk

4 cups frozen hash browns

8 oz sharp. Cheddar cheese, shredded

2 green onions, chopped

In a small bowl whisk together flour with 1/4 cup chicken broth and set aside. 

Heat a large soup pot over medium heat, add bacon and cook until crisp. Remove bacon to a paper towel lined plate to drain and remove all but 1 tbsp bacon grease from the pot. Add celery and Shallots, season with pepper and sautée until tender, 4-5 minutes. Add garlic and red chilli flakes, then sautée for 30 seconds, stirring constantly. 

Add remaining chicken broth , milk, hash browns and lots of pepper to the pot then turn up heat to high and bring to a boil, stirring occasionally. Slowly drizzle in flour mixture and stir to combine. Reduce heat to medium-low and simmer until chowder has thickened and potatoes are tender, stirring occasionally, about 5 minutes. 

Remove pot from heat and add shredded cheese about 1/2 cup at a time, stirring until completely smooth before adding the next batch. 

Spoon into bowls and top with bacon and green onions. 

Peppermint Patties

Peppermint Patties

7 1/2 cups powdered/icing sugar, sifted

1/3 cup evaporated milk

1/3 cup light corn syrup

3 tbsp coconut oil

1 tsp peppermint extract

24 oz dark chocolate wafers

Using an electric mixer on low speed, combine sugar, milk, corn syrup, coconut oil and extract until a soft dough forms. Divide in two and form into disks. Wrap in plastic wrap and refridgerate for at least 30 minutes. 

Line a baking sheet with parchment paper, set aside. Sprinkle a clean work surface with powdered sugar, place one of the disks on the surface, top with powdered sugar and roll out to a 1/4 inch thickness. Using a 1 7/8" round cookie cutter, cut out circles and place on prepared baking sheet. Gather scraps and re-roll until no more dough remains. Repeat with second disk of dough. Place the baking sheet in the freezer until the rounds are firm, at least 30 minutes. 

Melt chocolate wafers over a double boiler until smooth. Working with 1 round at a time, dip into the chocolate using a fork and allow any excess chocolate to drip off before returning the patty to the parchment lined baking sheet. Repeat with all rounds and allow to set at room temperature. 

Makes approximately 50 patties. 

Hash Brown Delight

Hash Brown Delight

2 lb frozen hash browns, thawed 30 minutes

1 cup sour cream

2 cans cream of mushroom soup

1/2 cup butter, melted

1 cup onion, diced

2 cups cheddar cheese, shredded

Salt and pepper to taste

2 tbsp butter, melted

1 cup Parmesan cheese, grated

Preheat oven to 350 degrees. Spray a 9 X 13 inch baking dish with non stick spray. 

In a large mixing bowl combine hash browns, sour cream, mushroom soup, first amount of butter, onion, cheddar cheese, salt and pepper. Spread into prepared baking dish. Drizzle with second amount of butter and sprinkle with Parmesan cheese. 

Bake uncovered 1 hour or until golden brown. 

For a different flavour profile, use cream of chicken and/or cream of celery soup instead of mushroom soup. 

Substitute 1 cup of crushed corn flakes for Parmesan cheese for a crispier topping. 

Recipe can easily be halved or doubled as needed. 

Pizza Stuffed Shells

Pizza Stuffed Shells

1 pkg jumbo pasta shells

1/2 lb lean ground beef

150 grams pancetta, diced

2 cloves garlic, minced

1 tsp oregano

4 oz sliced pepperoni, chopped

1 can sliced mushrooms 

1/2 jar green olives, sliced 

2 cups pizza sauce

4 cups mozzarella cheese, shredded and divided

Diced onion (optional)

Diced red peppier (optional)

Preheat oven to 350 degrees. Cook shells el dente according to package directions. Drain and set aside to cool. 

In a medium pan, brown ground beef until no pink remains. Add pancetta and garlic and sautée until pancetta begins to crisp. Add pepperoni, mushrooms and oregano and sautée approximately 3 minutes. Remove from heat and stir in 1/2 of the mozzarella cheese. 

Spray a 9 X 13 dish and a 9 X 9 dish with no stick spray.  Fill each shell with mixture (approximately 1 and 1/2 tbsp) and place in baking dish. 

Top with pizza sauce. Cover with foil and bake 20 - 25 minutes or until heated through. Remove foil, and add remaining cheese, onions and peppers. Return to oven until cheese is melted & bubbly.