The recipes for the second contest of the Pick n Pay’s Freshlyblogged competition were launched on Monday, 15 July. The ingredients for this week’s Freshlyblogged challenge were Knorr beef stock pots, beef shin, beef suet, PnP soup mix (with a potato, onion, celery, carrots, etc), PnP star anise and PnP white wine vinegar! What would you cook with these ingredients?
I thought these ingredients were perfect to create a beef and vegetable soup like the one my mom used to make. It would also be wonderful for a thick and hearty stew. I had so many ideas and so much fun deciding what I would make! In the end I decided to make a beef and vegetable pie. We could add two fresh ingredients and one grocery ingredient, so I decided to add garlic and a can of tomatoes to my beef and vegetable filling.
As a side dish I decided to use pears and to poach them in a star anise syrup. Coming from an Afrikaans family it is traditional to serve one sweet and one salty side dish with every meal and the pear complimented the pie wonderfully.
I have never cooked with suet before but will definitely use it again. It is very cheap! I paid about R1.20 for 100g of suet. If I used butter in my pastry it would have been much more expensive. I also loved the flavour that the suet added to the pastry. The Knorr stock pot added wonderful flavour to the filling.
This dish was really delicious and very economical to make. If you want to try one recipe from my blog I would definitely recommend this one.
Although this dish requires long and slow cooking to ensure that the meat is tender, I am sure that everyone will have fun re-creating the dish in their kitchens!
I regard soups and stews as winter comfort food. While the ingredients for this week’s Freshlyblogged challenge were perfect to create a beef and vegetable soup like my mom used to make, I had already made a soup last week and thus opted to cook a stew. There were however two ingredients that proved problematic – the suet and star anise! In the end I decided to make a pie; using the suet for the pastry. Coming from an Afrikaans family there was almost always one salty and one sweet vegetable at every meal, I thus decided to serve sweet star anise poached pears on the side. I hope everyone will have fun re-creating this dish in their kitchens!
Beef and vegetable filling
500g beef shin
30ml cake flour
Salt and black pepper
30ml olive oil
1 packet PnP soup mixture, peeled and sliced
1 garlic clove, minced
1 Knorr beef stock pot
125ml boiling water
1 x tin whole peeled tomatoes
30ml PnP white wine vinegar
Season the beef shin with salt and pepper and dust with cake flour.
Heat the oil in a large pot and brown the meat on both sides. Remove the meat from the pot.
Add the onion, and carrot and celery (from the PnP soup pack) to the pot and fry for 5 minutes.
Add the sliced leek (from the PnP soup pack) and the garlic and fry for one minute.
Add the Knorr beef stock pot, water, tin of tomatoes, vinegar and sugar. Return the meat to the pot and simmer on low heat for 90 minutes.
Add the chopped potato and turnip and simmer for another 30 minutes. By this time the meat will fall of the bone and the sauce will be thick.
Add 30ml chopped fresh parsley (from the soup pack).
Remove the meat bones and spoon the meat and vegetables with the sauce into a pastry dish and cool down.
For the pastry
250g cake flour
7.5ml baking powder
100g grated suet
100 to 150ml cold water
Pre-heat the oven to 190⁰C.
Sieve the cake flour, baking powder and salt together.
Mix the suet into the flour mixture.
Make a well in the centre and add the water a little at a time and mix until it forms a soft dough and is binding together.
Place onto a lightly floured surface and knead the dough until it is smooth.
Roll the dough out thinly and cover the meat mixture with the dough.
Bake in the pre-heated oven for 20 minutes.
Pears poached in star anise syrup
4 forelle pears
2 PnP star anise seeds
Peel and core the pears. Slice a piece from the bottom so that the pear will be able to stand.
Place the water and sugar in a saucepan and bring to the boil. Stir until all the sugar has been dissolved.
Add the star anise seed with the pears and simmer on a very low heat for 25 minutes.
Remove the pears from the cooking liquid. Remove the star anise and reduce the liquid to half.
Serve the pears with the syrup alongside the beef and vegetable pie.