Your Le Creuset pans are perfect for bringing out the flavours in this lovely French recipe with a delicious smoky pork flavour and the carrot puree stirred through towards the end adds colour and sweetness.
On a recent trip to Tokyo, we had the opportunity to be taken out for dinner with Mino Tsuchida or in Australia we commonly refer to him as “Mr Global.” We were looking forward to Mino’s choice of restaurant as it had been a bit hit and miss with our culinary experiences in Tokyo, partly due to the fact we had children in tow that narrowed our choices. We jumped at the opportunity to be taken to a restaurant of his choice. (more…)
Easy, 1 hour, Serves 6
This is the traditional recipe in a fraction of the original cooking time
- 300g ground beef
- 100g pancetta or unsmoked bacon, cubed
- 1/2 cup dry red wine (Sangiovese)
- 1 cup beef stock
- 5 tbsp tomato paste concentrate
- 1 onion, chopped
- 1 carrot, chopped
- 1 celery stalk, chopped
- 1tbsp cream to finish
- salt, pepper to taste
- 1 Cook pancetta in a cold pressure cooker without any oil until it starts to sizzle.
- ad onion, carrot and celery and raise the heat to medium-low and cook until soft. You can add a little oil of it sticks.
- Raise heat to medium and add the ground beef and brown well, stirring occasionally, until all liquid is evaporated and the meat starts to sizzle.
- Add wine and let evaporate (about 7 minutes).
- Mix tomato paste with beef stock, season and add to the pressure cooker. CLose the lid and turn the heat to high, until the pressure builds up. Once pressurised, lower heat to minimum and cook for 10 minutes.
- Take the pressure cooker to the sink, swirl it to settle the content and pour cold water over the top.
- Open the pressure cooker and add 1 cup of hot water, mix thoroughly, scraping the sides and bottom. Close the lid again and turn the heat to high.
- Once under pressure, lower the heat and cook for another 7 minutes.
- repeat step 7.;Step 10 Stir in cream, serve and enjoy!
Easy, 1hr 15min, Serves 4
This is a great meal to prepare in advance and freeze
- 400gm Lean Ground Beef
- 1 Onion
- 3 Cloves of Garlic crushed
- 2 Cups Frozen Mixed Vegetables
- 2 Tbsp Olive OIl
- 1 Tsp Chilli Flakes
- 1 Tbsp Tomato Paste
- 1 Tin diced tomatoes
- 5 Potatoes peeled & quartered
- 1 Tbsp Butter
- 1/4 Cup Milk
- 1 Pre-heat the oven to 350F.
- Peel, cut and boil the potatoes until soft. Drain and then add butter and milk. Mash the potatoes then cover and set aside.
- Heat the olive oil in a large fry-pan. Add the onions and fry until translucent. Add the garlic and chili flakes. Fry for 2 minutes. Add boiled vegetable mix.
- Add the ground beef and fry for 5 minutes making sure you break up the clumps. Add tomato paste and chopped canned tomatoes. Add about 1/4 cup of the liquid from the tomatoes and stir.
- Turn the heat down and let the beef simmer gently for about 10 minutes allowing for some of the liquid to reduce. Add the peas and cook for another 3 minutes.
- Spoon the beef mixture into the baking dishes then gently top with mashed potato. Grate on some parmesan cheese and then bake the pies for 15 minutes.
- Remove from oven and serve.