I think I could get used to this no work thing. Loving it actually. Woke up at the crack
of dawn – how completely annoying. Tried my best to go back to sleep but eventually admitted defeat, got out of bed, made a cup of tea and got straight back in to bed.
Read for a bit, sent some emails, tried to work out how WordPress works (still a mystery) and then forced myself in to the shower at 9.30am. Yes, it’s tough not working. I hate it.
Clarise and her sweet baby girl, Orla, came over for lunch today. Please make sure
that you make this dish at some stage in your lives. It’s so damn good. Not blowing my
own trumpet or anything but have to say, thanks to Ottolenghi, it was a tasty triumph. Loved every bite of it and we’ve got loads left over too. Good luck to Sheldon. He’s
going to have a meat fest every night for the rest of the week. He won’t complain.
Sweet and spicy beef and pork pie
550g shortcrust pastry
Vegetable oil for brushing the tin
50g pine nuts
8 tbsp olive oil
400g minced beef
400g pork sausage meat
3 tbsp tomato purée
2 tsp sugar
2 tsp salt
1 tsp coarse ground black pepper
1 tbsp dried mint
2 tsp ground allspice (pimento)
1 tsp ground cinnamon
1 tsp sweet paprika
½ tsp ground nutmeg
½ tsp cayenne pepper or dried chilli flakes
2 onions, thinly sliced
7 free range eggs
2 tbsp flat leaf parsley, chopped
Lightly oil a 22-24cm loose-bottomed tart tin. Roll out the pastry 2-3mm thick and
line the base neatly, allowing the pastry to spill over the edge by at least 2cm.
This excess will be trimmed later. Score the base with a fork in a few places.
Rest the tart case in the fridge for at least half an hour.
Heat the oven to 170˚C / gas mark 3. Cut a circle of greaseproof paper greater
in diameter than the base plus the sides of the tart case. Tuck it inside the tart
case and fill up with dried beans or rice. Bake the case blind for 35 minutes,
take the beans out (keep for similar use in the future) and cook for a further
5-10 minutes, until light golden and thoroughly cooked. Remove from the oven
and leave to cool.
Alongside the baking case, you can also toast the pine nuts. Scatter them on
a separate tray and leave in the oven for 8 minutes or until they go golden.*
*I prefer toasting mine on a dry frying pan. They burn too quickly in the oven.
So if you’re easily distracted like me, safer to do on the hob!
To make the filling, heat up half the olive oil in a large, heavy saucepan. Add the beef, break it down with a fork and cook it on a high flame for a few minutes to get some colour. Add the pork meat, mix well with your fork and keep cooking on a medium heat for 15 minutes or until golden. Stir in the tomato purée and sugar and cook for another 3 minutes. Add salt, pepper, mint and all the spices. Cook for a further 10 minutes on a low heat.
In the meantime, fry the onions in a separate pan with the remaining olive oil for about
10 minutes until golden brown. Drain out most of the oil and add the onion to the cooked meat. Also add the pine nuts and taste for salt and pepper.
Preheat the oven to 190˚C / gas mark 5. To assemble the tart, spoon half of the hot meat mix into the pastry case. Make some shallow holes in the mixture, break 3 eggs, one by one, and pour them into the holes. Using a wooden spoon, stir the eggs gently in the meat – just enough to disperse them a little, while keeping areas with more egg and maintaining some distinction between white and yolk. Spoon the rest of the meat on top, create some gaps and holes in it and break the rest of the eggs dispersing them as before.
Put the pie in the oven for about 15 minutes or until the eggs are set. If the top begins
to darken, cover it with foil for the remaining cooking period.
Once ready, remove from the oven, break off the excess pastry with your hands and
take the pie out of its tin. Serve hot or warm, garnished with parsley.