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Category Archives: Hamburger

Irish Beef Hand Pies

In honour of St. Patrick’s Day, we wanted to do something Irish. Everyone cooks corned beef and cabbage so we went with Irish Beef Hand Pies. Here are the results:

Chef Karen: I found the recipe very easy to make. I did, though, feel that it needed to be made a bit more interesting so instead of pie crust for the pastry I opted for a puff pastry bundle. I thawed my pastry as directed. I then took 1 sheet, cut it in half, spread olive oil on them and put two together. I put a spoonful of meat mixture in the centre and then proceeded to make a bundle. I folded the sides in, brought the bottom half across the top and then brought the top half over to cover it up. I then lifted it up to put it on the baking tray. It fell apart! So, I tried, again, with 3 sheets cut in half (making it 6 layers of pastry) to give it more strength. It worked but it was really hard to cut through. I brushed each one with olive oil on the top instead of on each sheet. I found this recipe to be a bit bland. But as my husband said, “It is meat and potatoes.” I wished I had had some gravy to go with it.

beef pie 1

 

beef pie 2

 

Chef Jonathan: I attempted to use the store bought pastry crust, as opposed my usual Pâté Brisee, and I was thoroughly disappointed. The dough was very uneven, and so to salvage the recipe, I decided to make Beef Pot Pies instead, filling ramekins with the beef mixture, and layering some pastry crust on top, brushed with egg wash. I very much enjoyed the beef/potato mixture, and the addition of green cabbage was a surprisingly nice addition. I did find though that I added too much tomato paste, and had to over season to compensate for that taste. All in all, a nice recipe for St. Patty’s Day, if you want to go classical Irish cuisine. Enjoy!

 
 

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Here is the recipe: http://www.delish.com/recipefinder/irish-beef-hand-pies-recipe

 

Week #28 -Deconstruction……..

This week we’ve deviated from our “one recipe” and decided to do some food deconstruction. following is an explanation for all of you non-foodies out there.  To make things more challenging, we gave each other the task; we couldn’t choose it ourselves.

Food deconstruction: At heart, any deconstructed dish should contain all the classic components found in the “original.”  The difference is in the preparation.  When creating a dish utilizing deconstructive techniques, the ingredients are essentially prepared and treated on their own.  It is during the plating and presentation stages that everything is brought together.

Chef Jonathan: Chef Karen chose for me the classic dish, Chicken Pot Pie. I found this challenging, but once I separated each component and started to deconstruct it, thinking about the properties of each, how I could adapt them and make it new, I realized the possibilities were almost endless. I decided to recreate my dish into Lemon Chicken with Garlic Mixed Vegetable Puree and Fleur de Sel & Italian Herb Focaccia. For the chicken I seared two chicken breasts, then placed sliced lemon on top, and put in the oven for about 1/2 hour. Meanwhile, for the puree, I cooked carrots, peas, and corn, then puree in a food processor, adding chicken stock, garlic, parmesan, and salt and pepper to taste. For the focaccia, I took my pate brisee, (you can use Pillsbury Crescent Rolls) rolled it out, cut into rectangles, and I brushed it with an egg wash, then I distributed fleur de sel and italian herbs. I then baked for about 10 minutes, or until golden brown. All in all, a great challenge, and the most important thing about deconstructing, is learning more about the food you’re working with!

Karen: Chef Jonathan gave me Hamburger and French Fries for my task.  I was a bit befuddled but finally figured out what to do.  I started with the “french fries” part.  I shredded some red potatoes, mixed them with egg – to bind them – as well as salt and pepper and chopped garlic.  I then made them into little pancakes and deep fried them to a golden brown.

For the “hamburger” part, I marinated a small steak in BBQ sauce and then bbq’d it on the grill.  I then sliced it up into strips, placed it on top of the potato pancakes and garnished the whole thing with pickles, red onion and tomatoes.  The partakers were allowed to use ketchup where needed. 🙂

The comment made after the first bite was “if you take a pickle, tomato, onion and piece of beef at the same time, it takes like a hamburger.”  Mission accomplished!

 

Week 20 – Salsa-Stuffed Muffin Meat Loaves

Chef Jonathan: I like this recipe for “meatloves”, it’s nice for a Sunday Lunch, and they’re small, so you can have more than one! The only thing I left out, was the beans, it sounded strange, and a little too healthy for my taste! I love the salsa on top, and of course I added way too much cheese, which was delicious! I also cooked them 5 minutes longer than recommended, but other than that, no other problems arose. I recommend using your silicone muffin pan, if you have one. It makes things so much easier, and you just pop them out immediately. Enjoy!

Karen:  This isn’t your mother’s old meatloaf recipe!  This is an up-to-date recipe with a twist of cheese that is quite refreshing.  These little guys are so easy and quick to pop in the oven after work. When I made them I omitted the beans because i forgot to buy them and I wasn’t running to the store to pick some up.  I think the recipe with them might be a bit too bulky by using them, anyway, so we didn’t miss them.  That was the only change I made.  I did let them cook a bit longer than requested, too.  I found that cooking them 5 minutes longer satisfied my mind that I wasn’t eating raw meat.  I’ve made them twice: once with ground turkey and once with extra-lean hamburger.  They were more stable with the hamburger but I think that’s because the hamburger has a bit more fat in it than the turkey does.  Either tastes just fine!  Try something new tonight! You’ll be pleasantly surprised!

Image  This recipe is from Canadian Living Magazine.