We held another menu tasting session this Autumn, thank you to the residents for your valuable feedback. Our head chef, Sumith, designs the menu based on nutrition and resident preferences. Chef's Corner 300 gram lamb’s kidneys, trimmed, quartered 1 tablespoon Worcestershire sauce 2 tablespoon vegetable oil 1 kilogram gravy beef, trimmed, cubed 1/4 cup plain seasoned flour 2 onions, chopped 2 garlic cloves, crushed 1 cup beef stock 1 cup water 1 /2 cup red wine (optional add mushrooms) Method Steak and Kidney Pie
1. In a bowl, combine kidneys and sauce. Heat half oil in a heavy-based saucepan on medium. Saute kidneys, until lightly browned. Set aside. 2. Heat remaining oil in same pan. Dust beef in flour, shaking off excess. Cook in batches, 5-6 minutes, until well browned. Transfer to a plate. 3. in the same pan, saute onion and garlic for 3 minutes, until tender. Return kidneys and beef to pan with stock, water, wine. Bring to boil. Reduce heat to low. Cook, covered, for 1 hour. Uncover and simmer for 30-40 minutes, until sauce thickens. 4. Preheat oven to very hot, 220°C. Spoon meat and gravy into a 6-cup oven proof dish. 5. Roll out pastry to 5mm thick. Cut to cover top of dish. Brush with egg. Cut 3-4 slits in top of pie. Place on oven tray. Bake 10 minutes. Reduce oven to moderate, 180°C. Bake for further 15-20 minutes, until crisp and golden. Serve with vegies of choice.
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