Ox Cheek and Ale Pie

WHAT YOU NEED

2 x Portions of Ox Cheek
2 x Medium Onions
1 x Ready to Roll Puff Pastry

1 x Bottle of Hobgoblin Ruby Ale
3-4 Button Mushrooms (Sliced)
Salt and Pepper to Season.
Cornflour and a little water for thickening

How To Make It.

Dice the Ox Cheek portions into mouth sized chunks. Roughly chop the onions into decent sizes that will hold the shape when cooked.
Into a pan add a little oil and brown off the chunks of meat. Add the onions and mushrooms and cook them down slowly, then add the Ale, simmer slowly for about half an hour. allowing the chunks of meat to cook slowly in the Ale. Add seasoning.
At this point i added a little cornflour in some water to aid the thickening and continued to reduce the liquid so that the sauce was just right mixture for the pie.

Roll out the puff pastry to fit your pie tin, add the pie mixture to the tin and place the pastry on top. place in the oven on medium heat until the pastry has risen and cooked.

TIP!!
Ox Cheek can be tough to cut ensure you have sharp knives, also if you want a shiney pie crust prepare an egg wash and apply before it goes into the oven.

Comments

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Easy Meatballs in Italian style Sauce

YOU NEED: 1 Pack of Sausages 1 Cooking Onion (Finely chopped) 2 Tins Plum Tomatoes 1 Tsp Dried Oregano 1 Tsp Dried Basil 2 Cloves Garlic (grated) 1 Tbsp Balsamic Vinegar 1 Red Onion (sliced) Salt Ground Black Pepper Firstly strip back the sausages removing all the outer skins. Place this meat into a small bowl, add your finely chopped onion and mix together adding salt and pepper. Make into balls however size you like and place on a baking tray. Oven cook for about 10mins, until browning. These will finish off in the sauce. SAUCE In a skillet, Empty tins of tomatoes chop the plums into chunks (not too small). Add Garlic, Balsamic vinegar, herbs and Red onion, gently simmering. This needs to reduce and slightly thicken, most of the juices will evaporate. Add salt and pepper. Combine the meatballs to the sauce and cover for about 5 minutes. Serve with pasta of choice. If you want spicy meatballs add some hot paprika to the sausage mixture.

Strawberry Sorbet

YOU NEED: 1 Punnet of Strawberries 2 tbsp. Honey 4 tbsp. Plain yoghurt Of course you can use frozen and this will be done almost instantly, without having to freeze. You can also use different fruits most will turn out just fine. Cut tops off your strawberries (if using fresh), place into your food processor. add the other ingredients and whizz on max until all strawberries have virtually disintegrated into the yoghurt and honey. Freeze until needed.

Ruth can Cook

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