Unusually I had a weekend off cooking. I wanted to do a few dishes, but time just didn't allow.
Fortunately I still ate well, as I went out for dinner both Saturday and Sunday.
So to get myself back on track, I'm really going to have to push this week.
Tonight was another recipe book dish - Greek Lamb Pie. It's the first time I've tried this and I'm afraid to say - the first time I have ever contemplated using filo pastry.
The dish came together brilliantly so I don't know what I was worried about regarding the pastry.
I have to admit, the pastry is shop bought, so for all you purists out there, I'm sorry.
Having watched numerous cookery shows in my lifetime, I don't think I've ever seen any celebrity/professional chef attempt filo pastry. They always seem to direct you to the good quality, shop bought stuff, so I don't really feel that bad.
The dish tonight started out very much like a shepherds pie, thought with the introduction of tomatoes, it seemed to gain lasagne status. The addition of nutmeg took it towards the Greek flavour and the filo pastry definitely worked well with it.
I brought together some sauteed garlic and herb potatoes along with some colourful fresh veg to finish the dish.
The flavours were very much to my liking and apparently also Sam's, as for the first time within the blog, she asked for seconds.
A couple of people have asked whether I would include the methods to the dishes, so please see below for instructions (including a few tips).
Ingredients:
500g minced lamb
1 onion, sliced
1 garlic glove, crushed
400g tin plum tomatoes
2 tbsp chopped fresh mint
1 tsp grated nutmeg
350g young spinach leaves
275g filo pastry
1 tsp sesame seeds
salt and ground black pepper
Method:
1. Preheat the oven to 200 deg celsius. Lightly oil a 8.5" springform tin.
2. Fry the mince and sliced onions (not diced - sliced will go softer during the frying process) in a non-stick pan without fat (there is enough fat in the lamb to fry the meat and onions) until golden.
Don't worry if you think it's taking too long as you want the meat golden and not grey.
Add the garlic (I crush using a knife and some rock salt on a hard surface and smooth out to a paste), tomatoes, chopped mint and nutmeg and season with salt and pepper.
Bring to the boil, stirring from time to time.
Simmer, stirring occasionally, until most of the mixture has evaporated. Break up the plum tomatoes with your spoon/spatula whilst doing so.
3. Wash the spinach if required (Mine was pre-washed in spring water) and remove any tough stalks.
Then cook down in only the water clinging to the leaves for about 2 minutes or until just wilted.
4. Lightly brush each sheet of filo pastry with vegetable oil and lay in overlapping layers in the tin, leaving enough overhanging to wrap over the top.
5. Spoon in the meat and spinach (I layered it, like a lasagne) then wrap the pastry over to enclose like a parcel. Scrunch the top slightly to seal then sprinkle with the sesame seeds and bake for approximately 30 mins, or until golden and crisp.
Serve with the vegetables and potatoes.
For the potatoes:
1. Take 3-4 medium potatoes and peel.
2. Square off the potatoes by cutting all 4 "sides" and proceed to cut into approximately 1cm sq. cubes.
3. Put two knobs of butter in a frying pan, allow the pan to heat up until the butter begins to bubble, then add the potato.
4. Continue to fry, stirring or tossing the potatoes, until they begin to brown.
5. Add some chopped basil, mint and crushed garlic and continue to saute for a couple more minutes.
6. Serve. (I kept the potatoes warm in a seperate dish in the oven while the pie was finishing off.)
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