Tag Archives: holiday

Guinness Steak Pie

Jamie Oliver’s
Steak, Guinness and Cheese Pie with a Puff Pastry Lid

If you’re searching for a St. Patrick’s Day supper recipe (or a hearty meal to warm your spirits), this is a delicious alternative to the traditional pot of corned beef and cabbage, especially if you’re a “meat pie” lover like me.

Steak & Guinness Pie, MyLastBite.com

The recipe is from Jamie Oliver’s terrific cookbook “Jamie at Home”, which coincides with his show on Food Network. The episode with this recipe is called “Pastry”, in case you haven’t seen it yet.

This dish is now a St. Paddy’s Day tradition in our house, and it’s always a hit with friends and family.

My changes to the original recipe are noted in orange.

Ingredients

Olive oil
3 medium red onions, peeled and chopped
3 cloves of garlic peeled and chopped
1 oz butter plus extra for greasing
Steak & Guinness Pie Photo 2, MyLastBite.com2 carrots peeled and chopped
2 sticks of celery trimmed and chopped
4 field mushrooms peeled and sliced
2 1/2 pound brisket or stewing beef cut in to 1 inch cubes
a few sprigs of rosemary, leaves picked and chopped
sea salt and freshly ground black pepper
1 can of Guinness beer

(Instead I used 2 bottles ofGuinness Draught, 11.2 oz size bottles)
2 heaped tablespoons of flour
7 oz freshly grated cheddar cheese
2 sheets of ready made good quality all butter puff pastry
1 large organic free range egg, beaten

(I also added 1 chopped Jalapeno for heat)

Steak & Guinness Pie Photo 3, MyLastBite.com

Instructions

Preheat the oven to 375 degrees.
In a large ovenproof pan, heat a glug of olive oil on a low heat. Add the onions and fry them gently for about ten minutes – try not to color them too much.

Turn up the heat add the garlic, butter, carrots, celery, jalapenos and scatter in the mushrooms. Mix everything together before stirring in the beef, rosemary, a pinch of slat and a level teaspoon of pepper.

Steak & Guinness Pie Photo 4, MyLastBite.comFry fast for 3 or 4 minutes, then pour in one bottle of Guinness, stir in the flour and add just enough water to cover. Bring to a simmer, cover the pan with a lid and place in the preheated oven for about one (1) and 1/2 hours.

Remove the pan from the oven and give the stew a stir. Put it back in to the oven and continue to cook it for another hour or until the meat is very tender and the stew is rich dark and thick. (I added another half bottle of Guinness at this point).

Jamie notes: “A perfect pie filling needs to be robust, so if it’s still quite liquidy, place the pan on the hob (stove top) and reduce until the sauce thickens.”

Remove it from the heat and stir in half of the cheese, then season carefully and leave it to cool slightly.

Cut about a third of the pastry from the block. Dust a clean work surface with flour and roll both pieces of pastry out evenly with a floured rolling pin to the thickness of a pound coin.

Butter an appropriately sized pie dish then line with the larger sheet, leaving the edges dangling over the sides.

Tip (pour or spoon) the stew into your pastry lined dish and even it out before sprinkling the remaining cheese over it.

Guinness Steak Pie

Brush the edges of the pastry with a little beaten egg.

Guinness Steak Pie

Cut the other rolled sheet of pastry to fit the top of the pie dish and criss-cross lightly with a sharp knife. Place it over the top of the pie and fold the overhanging pastry on to the pastry lid to make it look nice and rustic.

Brush the top with beaten egg then bake the pie directly on the bottom of the oven for 45 minutes until the pastry is cooked puffed and golden.

Guinness Steak Pie

Serves 4 to 6

Guinness Steak Pie

Jamie Oliver’s Official Website

“Jamie at Home” on Food Network

If you have the U.K. version of the book “Jamie Oliver at Home”, it’s on page 342.

I use this Gram Conversion Calculator

Pepperidge Farm Puff Pastry

Jamie Oliver’s Food Revolution

Originally posted Mar 13, 2009

13 Comments

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4th of July Recipe – Bacon Wrapped Baby Potatoes

Bacon-Wrapped Baby Potato by MyLastBite.com

These bacon wrapped baby potatoes are an easy side dish that I make over and over again, simply because they’re requested over and over again! A tasty and comforting addition to any Fourth of July get-together. Enjoy!

The Recipe:

4 lbs. of baby potatoes, washed & patted dry

1 pack of regular bacon (not thick)

1 package of fried, crispy onion bits: the kind you find in the produce section (optional)

1 tablespoon of chives (optional)

Sour cream (optional)

Toothpicks. Soak in water first to prevent burning.

Pre-heat the oven to 375F.

Depending on the size of the potato, cut and wrap the bacon around the potatoes and secure with a toothpick.

Place potatoes in a baking dish and bake in the oven for 40-45 minutes or until potatoes are fork tender and bacon is cooked to your liking.

Remove and drain on paper towels before serving.

Optional: Top with fried crispy onion bits, chives and sour cream.

 

Note: This is was originally posted on 12/3/08

Recipe adapted from Australian About.com

12 Comments

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Rum Cake

I rarely make desserts. I don’t bake cookies over the holidays or even like sweets all that much. Every few years I’ll make a tasty bread pudding with whiskey cream, using the last of the Glenmorangie Scotch I’ll have brought back from Scotland (while visiting my family). I know I can buy Glenmorangie here in the U.S., but there’s something about my dad tucking it in my overstuffed suitcase, the night before I’m heading home, that makes it more special.

There is one little cake that I do make each and every year, and that would be the classic Bacardi Rum Cake (I KNOW, more alcohol!). My sister and I loved when our grandma would make it for the holidays, because it was so “grown-up” tasting with the aromatic Bacardi glaze. 

I’ve always called my version “Spring Rum Cake” because I top it with powdered sugar and pretty edible flowers. My husband Peter loves when I surprise him with it every year, and instead of dessert he likes it in the morning with coffee.

This Sunday is Easter and I’ll be making it over the weekend for sure. Luckily for me, my good friend Afaf recently gave me a gorgeous bottle of Depaz Blue Cane Rum, so I’ll use that instead of the classic Bacardi. The recipe is super easy and always a crowd pleaser.

Rum Cake for Easter, MyLastBite.com

Rum Cake Ingredients:
1 cup chopped walnuts
1 18 ½ oz pkg butter cake mix
1 pkg Vanilla Pudding 
4 eggs
½ cup cold water
½ cup vegetable oil
½ cup of your favorite dark Rum

Glaze Ingredients:
1 stick of butter
¼ cup of water
1 cup sugar
½ cup dark Rum

Topping:
1 Package of Edible Flowers
Powder Sugar

Instructions:
Preheat oven to 325 degrees F.

Nonstick spray bundt pan
Sprinkle nuts over bottom of pan
Mix all cake ingredients together
Mix on high for one minute.
Poor batter over nuts.
Bake 1 hour

Meanwhile make Glaze:
Melt butter in saucepan.
Stir in water and sugar.
Boil 5 minutes, stirring constantly.
Off the heat, carefully stir in the rum. 

After removing cake from oven, cool in pan then invert onto a serving plate.

Using a toothpick or fork, prick holes on top for glaze.

Next, drizzle glaze over top of cake. Go slowly so the glaze sinks in the cake.

Add powdered sugar and arrange fresh flowers on top.

Mentioned above:

My dad in Scotland

Glenmorangie Scotch

My sister

Afaf

Peter

Depaz Rum

Bacardi Rum

Note: The lovely “Sunflower” cake pan I use can be purchased on Amazon

Rum Cake on Foodista

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Guinness Steak Pie

Jamie Oliver’s
Steak, Guinness and Cheese Pie with a Puff Pastry Lid

If you’re searching for a St. Patrick’s Day supper recipe (or a hearty meal to warm your spirits), this is a delicious alternative to the traditional pot of corned beef and cabbage, especially if you’re a “meat pie” lover like me.

Steak & Guinness Pie, MyLastBite.com

The recipe is from Jamie Oliver’s terrific cookbook “Jamie at Home”, which coincides with his show on Food Network. The episode with this recipe is called “Pastry”, in case you haven’t seen it yet.

This dish is now a St. Paddy’s Day tradition in our house, and it’s always a hit with friends and family.

My changes to the original recipe are noted in orange.

Ingredients

Olive oil
3 medium red onions, peeled and chopped
3 cloves of garlic peeled and chopped
1 oz butter plus extra for greasing
Steak & Guinness Pie Photo 2, MyLastBite.com2 carrots peeled and chopped
2 sticks of celery trimmed and chopped
4 field mushrooms peeled and sliced
2 1/2 pound brisket or stewing beef cut in to 1 inch cubes
a few sprigs of rosemary, leaves picked and chopped
sea salt and freshly ground black pepper
1 can of Guinness beer

(Instead I used 2 bottles of Guinness Draught, 11.2 oz size bottles)
2 heaped tablespoons of flour
7 oz freshly grated cheddar cheese
2 sheets of ready made good quality all butter puff pastry
1 large organic free range egg, beaten

(I also added 1 chopped Jalapeno for heat)

Steak & Guinness Pie Photo 3, MyLastBite.com

Instructions

Preheat the oven to 375 degrees.
In a large ovenproof pan, heat a glug of olive oil on a low heat. Add the onions and fry them gently for about ten minutes – try not to color them too much.

Turn up the heat add the garlic, butter, carrots, celery, jalapenos and scatter in the mushrooms. Mix everything together before stirring in the beef, rosemary, a pinch of slat and a level teaspoon of pepper.

Steak & Guinness Pie Photo 4, MyLastBite.comFry fast for 3 or 4 minutes, then pour in one bottle of Guinness, stir in the flour and add just enough water to cover. Bring to a simmer, cover the pan with a lid and place in the preheated oven for about one (1) and 1/2 hours.

Remove the pan from the oven and give the stew a stir. Put it back in to the oven and continue to cook it for another hour or until the meat is very tender and the stew is rich dark and thick. (I added another half bottle of Guinness at this point).

Jamie notes: “A perfect pie filling needs to be robust, so if it’s still quite liquidy, place the pan on the hob (stove top) and reduce until the sauce thickens.”

Remove it from the heat and stir in half of the cheese, then season carefully and leave it to cool slightly.

Steak & Guinness Pie Photo 5, MyLastBite.comCut about a third of the pastry from the block. Dust a clean work surface with flour and roll both pieces of pastry out evenly with a floured rolling pin to the thickness of a pound coin.

Butter an appropriately sized pie dish then line with the larger sheet, leaving the edges dangling over the sides.

Tip (pour or spoon) the stew into your pastry lined dish and even it out before sprinkling the remaining cheese over it.

Brush the edges of the pastry with a little beaten egg.

Cut the other rolled sheet of pastry to fit the top of the pie dish and criss-cross lightly with a sharp knife. Place it over the top of the pie and fold the overhanging pastry on to the pastry lid to make it look nice and rustic.

Brush the top with beaten egg then bake the pie directly on the bottom of the oven for 45 minutes until the pastry is cooked puffed and golden.

Serves 4 to 6
Jamie Oliver's Steak & Guinness Pie

Jamie Oliver’s Official Website

“Jamie at Home” on Food Network

If you have the U.K. version of the book “Jamie Oliver at Home”, it’s on page 342.

I use this Gram Conversion Calculator

Pepperidge Farm Puff Pastry

9 Comments

Filed under Recipes

Sweet and Spicy Butternut Squash

A super EASY recipe for Sweet and Spicy Butternut Squash. If you don’t like things spicy then simply leave out the Cayenne Pepper. I served it with grilled flat iron steak and dipped the steak into the butter bowl… DELICIOUS!
Sweet and Spicy Squash, MyLastBite.com

Ingredients

1 medium butternut squash, cut in half lengthwise and seeded

2 teaspoons butter

2 teaspoons brown sugar

1/2 teaspoon cayenne pepper

Freshly ground pepper

Fleur de sel (or any crunchy sea salt)

Directions

Preheat oven to 400 degrees

In a small bowl, mix the brown sugar and cayenne pepper.

Set the two butternut squash halves a large bakin, making sure the flesh side is facing up.

Place 1 teaspoon butter in the middle of each squash. 

Sprinkle brown sugar/cayenne mix over each squash, then rub into the flesh.

Season with black pepper. 

Roast 25 minutes, or just until the flesh is fork-tender.

Top with fleur de sel while still hot. 

Enjoy!

Sweet & Spicy Butternut Squash on Foodista

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