Beef and Ale Pie

This weeks recipe is a British Classic. Another hearty, warming dish for these cold Winter nights. Tender pieces of steak in thick gravy, topped with pastry. 

Ingredients

• 2 tbsp vegetable oil
• 1kg braising steak cut into 5cm/2in cubes
• 1 onion, finely diced
• 250g chestnut mushrooms, cut into four pieces
• 8 small whole round shallots, peeled
• 400g carrots, peeled and cut into three
• 4 sprigs thyme
• 2 bay leaves
• 4 tbsp tomato purée
• 500ml ale
• 300ml hot reduced beef stock
• 500g readymade puff pastry
• 1 free-range egg, beaten
  
  
  
  

  Preparation method

  1. For the pie, heat a casserole or a large ovenproof pan over a high heat and add the oil. Once hot, add the steak pieces in batches and fry for 3-4 minutes, or until golden-brown on all sides, stirring regularly. Remove the cooked steak from the dish, transfer to a warm plate and set aside. Repeat the process with the remaining steak pieces, then set aside.
  2. Add the onion, mushrooms, whole shallots and carrots to the emptied casserole and fry for 2-3 minutes, or until just softened.
  3. Add the thyme, bay leaves and tomato purée and stir well to combine.
  4. Add the ale and stir well, scraping any sediment up from the bottom of the casserole using a wooden spoon.
  5. Return the browned steak pieces to the casserole, add the hot stock, stir well and bring the mixture to the boil. Turn down the heat, place a lid on the casserole and cook for 1½ hours, or until the beef is tender and the gravy has thickened.
  6. Once cooked, remove the pie filling from the dish and set aside to cool.
  7. Preheat the oven to 220C/425F/Gas 7.
  8. Place the beef and gravy mixture into an ovenproof dish.
  9. Roll out the pastry to 1cm thickness and cut slightly bigger than the pie dish. 
  10. Brush a little water around the rim of the pie dish, then place the pastry over the filling and press the edges to seal the pastry to the dish.
  11. Brush the pie with a little beaten egg, then place the pie in the oven and cook for 20-30 minutes, or until the pastry is pale golden-brown and has risen
      
      
      Serve with Mushy Peas and Mash.
      
      

      Overnightpreparation time

      Over 2 hourscooking time

      Serves 6-8

      
      
      
      
      Enjoy!!
      Marilyn x

Leisure & Lifestyle Weekly Highlights - Week 3

Week: 16th -23rd January 2013

In this roundup we are sharing the Leisure & Lifestyle weekly highlights that all LPN Members can take advantage of!

• New to Leisure & Lifestyle: We have the pleasure of welcoming Party Place to our program. See how you benefit: click this link.
• The Spirit of Spring: Go on an adventure cruise to Samos, Ephesus from 1st- 4th March 2013 with the Thomson Spirit. Prices for an Inside Cabin start at €269.00 per person but if you book by 1st of February 2013 you will be eligible for lower SMART prices! Info: click this link.
• Luxury Treat at Special Price: BodyCare Special Offer valid until 15th February.  Want to know more? click this link.   

Our contact details are as follows:

• Email: service@leisurelifestyle.info
• Tel: 70000667 
• Skype: leisure.lifestyle 

Join our Facebook Group.

GAIA -Carnival Party

Where: GAIA Wellness Center
When: Saturday 9th March
Time: 8pm

On Saturday 9th March from 8pm Carnival will begin at Gaia Centre in Larnaca :D :D :D Join us for Fancy Dress, Fun and Games with food, drinks and dancing.....It will be a fun packed evening with games to break the ice and get aquainted ;D

Tickets cost 10 Euros in advance. Book yours on 24 25 26 15
Any questions call Tina on 9999 2896

Larnaca Municipality Press Release 14-20 January 2013

Cultural Events

For more information call the Larnaca Municipality Cultural Department on 24657745 or 24629333

www.larnaka.com

Finance Department

The Larnaca Municipality Finance Department informs the public that the payments of the Municipal Private Property Tax, Refuse Collection Tax, Corporate Tax and Business Premises Tax for the year 2012 as well as previous years can only be made at the Larnaca Municipality offices. A 10% fine will be added on the initial tax amount.

The public should settle their payments to Larnaca Municipality on time and within the given deadlines to avoid added legal and court costs.

Construction work

The Department of Construction of the Municipality of Larnaca informs the public that between 14-18/01/2013, the following construction work will be in progress:

• Drain construction on Volou and Efksinou Pontou streets.
• Maintenance works on a public residential building on 6&7 Neofitou Rodinou street. 
• Expansion works on Ag. Georgiou Cemetery.
• Pavement construction on Ammohostou Avenue.
• Drain covers cleaning on Adonidos, Afroditis and Onisilou streets. 
   

Translation kindly provided by

Eri Constantinou

 www.greek4kids.eu 

Irish Beef Stew

HAPPY NEW YEAR EVERYONE!!!  I hope 2013 brings us all health, wealth and happiness :) This year I am hoping to post recipes from Around the World....and no better place to start than Ireland!!! The food in Ireland is generally hearty, wholesome and is enjoyed all over the world.

Hearty and wholesome, slow-cooked beef stew is the ultimate taste of Ireland.

Ingredients

• 1½kg stewing beef, cut into cubes
• 175g streaky bacon
• 3 tbsp olive oil
• 12 baby onions, peeled
• 18 button mushrooms, left whole
• 3 carrots, cut into quarters or 12 baby carrots, scrubbed and left whole
• salt and freshly ground black pepper
• 1 tbsp chopped thyme
• 2 tbsp chopped parsley
• 10 cloves of garlic, crushed and grated
• 425ml red wine
• 425ml chicken or beef stock

For the roux

• 50g Butter
• 50g Flour
• Serve with Champ or Creamy Mash.

Preparation method

1. Brown the beef and bacon in the olive oil in a hot casserole or heavy saucepan.
2. Remove the meat and toss in the onions, mushrooms and carrots, one ingredient at a time, seasoning each time.
3. Place these back in the casserole, along with the herbs and garlic.
4. Cover with red wine and stock and simmer for one hour or until the meat and vegetables are cooked.
5. To make the roux, in a separate pan melt the butter, add the flour and cook for two minutes.
6. When the stew is cooked, remove the meat and vegetables.
7. Bring the remaining liquid to the boil and add one tbsp of roux.
8. Whisk the mixture until the roux is broken up and the juices have thickened, allowing to boil.
9. Replace the meat and vegetables, and taste for seasoning.
10. Sprinkle with chopped parsley and serve with champ.
    
    
    
    

    Less than 30 minspreparation time

    1 to 2 hourscooking time

    Serves 6

    
    
    
    
    Enjoy!!
    
    
    Marilyn x