Chopped Pickled Herring Salad

Transform store-bought chopped pickled herring into a delightful dish in just a few minutes with this easy recipe. Enjoy it as a side or a tasty lunch.

Ingredients

• 900-1kg jar of Kosher pickled herring, drained, and chopped reserve the liquid

• 3/4 cup peeled and chopped celery

• 1/2 cup chopped red or white onions

• paprika for garnish

• Chopped parsley or dill for garnish (optional)

instructions

1. In a deep bowl, add the herring, celery, and onion.

2. Mix together. The texture should not be too fine.

3. If more liquid is needed, add a little of the reserved herring liquid, a spoonful or two at a time.

4. Serve on a bed of fresh greens and other salad products you like.

5. Sprinkle with paprika.

Get your pickled herrings here.

Chicken Wings Tips and Tricks

Here are our tips and tricks for getting the perfect chicken wings at home, no deep-frying involved.

1. Pan fry the wings with a little oil on a very high heat until golden. Not fully cooked through but just brown the skin.

2. Don't put any sauce or rub on the wings at this point, just plain chicken wings.

3. After the wings have been browned off, toss them in a bowl with Black Market Spice - Majestic Spice Rub

4. Then simply place onto a tray and put into the oven at 200c for about 15 minutes.

5. Take you chicken wings out and put them into a bowl just as you did before. Give them a second coating of the spice rub.

6. Turn the oven up to 220c and cook them for another 10 minutes.

7. That's all there is to it. Depending on your preference, you can give them a third coating just before you serve them. 

The trick of doing multiple coats always makes for a crunchy full flavoured wing. Of course times will vary based on how big the chicken wings are and how good your oven is so use these tips as a guideline only.

 Photo and recipe from Black Market Spice website

Jerk Chicken with Coconut Rice

INGREDIENTS:

• 2 Chicken Marylands

• 2 tbsp oil

• 2 tbs Caribbean Jerk Spice Mix

• 2 cups white rice

• ½ cup coconut cream

• 1 mango

• 1 bunch coriander

• 1 cup shredded coconut

• 1 red chilli

INSTRUCTIONS:

• Start off by preheating your over to 190c, In a bowl place your chicken, oil, and a few tbs of jerk spice rub. Rub the marinade all over the chicken and really massage it in there. Place onto a tray and go straight into the oven.

• Next up cook your rice. Hopefully you have a rice cooker because that makes life easier. But all you need is plain old steamed rice. Once you have your cooked rice that’s when we make it tasty. All you need to do is mix through a cup of toasted shredded coconut, half a cup of coconut cream and a handful of chopped coriander. Make sure it is seasoned well. Then leave to the side.

• For the salsa you can get fresh mangoes if they are around. If not, tinned mango works just as well. Either way dice up the mango, add a pinch of salt, ½ a bunch of chopped coriander, and as much or little red chilli as you like.

• Back to the roasting chicken. You will need to use your chef instincts here, but for an average maryland of 250g you will be roasting for about 35 minutes. If you don’t trust those chef instincts of yours then I hope you have a meat thermometer. Because you will want that chicken in its thickest point to reach a temperature of at least 75c.

• Once your chicken is cooked, warm up your rice, which by now should have absorbed that extra coconut cream.

Using those amazing chef skills you have it’s time to plate up, get creative or just copy us, rice on the bottom, chicken on top, spoon of salsa. Serve with a slice of lime and even an extra sprinkle of toasted coconut if you're feeling extra fancy. 

recipe from https://blackmarketspice.com.au/

Honey-soy Oyster Blade Steaks

INGREDIENTS

• 4 x 150g oyster blade steaks

• 1/4 cup soy sauce

• 2 tbsp honey

• 2 tsp grated ginger

• 2 garlic cloves, grated

• 1 tsp sesame oil

TO SERVE

• 2 bunches Asian greens, steamed, sautéed, or grilled

• Steamed rice

• Toasted sesame seeds, optional

METHOD

1. Combine soy sauce, honey, ginger, garlic, and oil in a large ceramic dish or zip-top bag. Add steaks and turn to coat with marinade. Allow meat to marinate for 20 minutes, as it comes to room temperature.

2. Preheat BBQ or a heavy-based skillet to medium-high. Drain excess marinade from steaks and cook for 2 - 4 minutes per side, or until cooked to your liking.

3. Transfer cooked steaks to a clean plate, cover loosely with foil and rest for 5 minutes.

4. Serve steaks and resting juices with steamed rice, greens, and sesame seeds.

Recipe from www.australianbeef.com.au

Scotch Fillet Roast with Mustard Rub and Vegetables

INGREDIENTS

• 1.5 kg scotch fillet roast

• 6 parsnips, trimmed and chopped

• 12 baby carrots, trimmed

• 2 red onions, peeled and quartered

• 1 bulb of garlic, halved horizontally

• 6 tbs seeded mustard

• ½ tsp salt

• ½ tsp pepper

GRAVY

• ¼ cup pan juices

• 4 tbs corn starch

• ½ cup water + 1 cup water

METHOD

1. Preheat oven to 190 degrees Celsius (fan-forced). Place prepared vegetables into roasting pan and place roast on top. Spread roast with half the mustard to coat the top. Sprinkle over salt and pepper. Drizzle with olive oil.

2. Bake for 1-1.25 hours to doneness of your liking. The doneness can only be accurately tested with a meat thermometer. For rare: 49 to 51 degrees Celsius. For medium-rare: 53 to 56 degrees Celsius. For medium: 58 to 60 degrees Celsius. Rest on a board loosely covered with foil for 10-15 minutes before carving. While the roast is resting, make your gravy.

3. Heat pan juices in a saucepan on medium heat. Combine corn starch and ½ cup water in a separate bowl to form a slurry. Whisk slurry into pan juices until combined then add remaining water in a ¼ cup at a time while whisking to thicken. Once all water is added, simmer until desired consistency. Alternatively, add more corn starch slurry to thicken.

4. Carve roast in 1 cm thick pieces and serve with vegetables and gravy.

Recipe from @frommylittlekitchen

Crumbed Chicken Schnitzels with Balsamic Grapes and Onions

INGREDIENTS

• 5 pieces or 1 tray CKB Crumbed Chicken Schnitzels

• 1/4 cup olive oil

• 1 onion, sliced in half and then into thin half-moons

• 3 cups washed and dried whole purple grapes

• 1 teaspoon kosher salt

• 1/4 teaspoon freshly cracked black pepper

• 2 tablespoons Balsamic Vinegar

• 2 tablespoons cooking wine

• 2 tablespoons soy sauce

• 2 tablespoons honey

Instructions

1. Preheat oven to 220 degrees Celsius. Prepare a baking sheet. Pour oil directly onto its surface and spread to cover the entire baking sheet. 

2. Place onions in a single layer on half the baking sheet and the grapes on the other half. Sprinkle salt and black pepper over both the onions and grapes, and then drizzle balsamic vinegar, cooking wine, soy sauce, and honey. No need to toss the ingredients – it’s okay if the ingredients are not evenly dispersed, they will all come together at the end.

3. Bake in the centre of the oven for about 30 to 35 minutes, until the onions are crispy and grapes have browned on one side.

4. To cook the schnitzels, heat a large non-stick pan over medium heat with enough vegetable oil to cover the bottom of the pan. Once the oil is hot, fry each piece of chicken for about three to four minutes per side, or until both sides are crispy and a deep shade of brown. Do not overcrowd the pan, as this will create steam and will prevent the chicken from crisping up. Place finished chicken on a cooling rack or a paper towel-lined plate.

5. Remove the grape and onion topping from the oven and toss together gently with a large spoon or tongs. This will ensure that the grapes and onions soak up all the juices that have accumulated in the pan. Serve mixture over the schnitzels.

*photo and recipe from kosher.com

Short Ribs Braised in Porter Ale with Maple-Rosemary Glaze

Serves 6

Ingredients

• 1.5 kg meaty bone-in CKB short ribs

• coarse salt

• freshly ground black pepper

• 2 tablespoons extra virgin olive oil

• 2 large yellow onions (about 1 pound total), sliced about ½ inch thick

• 1 carrot, chopped into ½ inch pieces

• 1 can Fire In The Hole Cherrywood Smoked Baltic Porter

• ¾ cup beef stock

• Three 3- to 4-inch leafy fresh rosemary sprig

• 1 large or 2 small bay leaves

• 3 tablespoons pure maple syrup

• 1 tablespoon horseradish

Instructions

1. Trimming the ribs: trim any excess fat from the short ribs, but don’t take off any of the silver skin or tough-looking bits that hold the ribs together.

2. Heat the oven to 150 degrees Celsius: pat the ribs dry with a paper towel and season with salt and pepper.

3. Browning the ribs: pour the oil into a braising pot wide enough to accommodate the short ribs in a crowded single layer and heat over medium heat. Add only as many ribs as will fit without touching, and brown them, turning with tongs, until chestnut-brown on all sides, about 4 minutes per side. Transfer the seared ribs to a platter, without stacking, and continue until all the ribs are browned. (Alternatively, you may want to brown the ribs under the broiler to avoid some of the spatter, although this will mean dirtying another pan.)

4. The aromatics: Pour off and discarded all but about a tablespoon for fat from the pot. If you there are any charred bits in the pot, wipe them out with a damp paper towel, being careful not to remove the precious caramelized drippings. Return the pot to medium-high heat and add the onions and carrot. Season with salt and pepper and sauté, stirring a few times, until the vegetables start to brown and soften, about 5 minutes.

5. The braising liquid: add Urban Alley Fire In The Hole Cherrywood Smoked Baltic Porter and bring to a full boil. Boil for 2 minutes, scraping the bottom of the pot with a wooden spoon to dislodge and dissolve any tasty bits cooked onto it. Pour in the stock, bring again to a boil, and reduce the heat to a simmer. Return the ribs to the pot, along with any juices released as they sat. Tuck one rosemary sprig and bay leaves in between the ribs. The ribs should be partially submerged in the liquid. If necessary, add a bit of water.

6. The braise: cover with a sheet of parchment paper, pressing down so that it nearly touches the ribs and hangs over the edges of the pot by about an inch. Set the lid securely in place. Slide the pot into the oven and braise at a gentle simmer, turning the ribs with tongs so as not to tear up the meat, every 40 to 45 minutes, until fork-tender, about 3 hours. Check under the lid after the first 10 minutes to see that the liquid isn’t simmering too aggressively; if it is, lower the oven temperature 10 or 15 degrees.

7. Meanwhile, prepare the glaze: while the ribs are braising, combine the maple syrup with the remaining rosemary sprigs in a small saucepan. Heat to a gentle boil over medium heat. Turn off the heat, cover, and set aside to infuse for 1 hour. (The glaze can be made up to a few days ahead and refrigerated.)

8. Removing the ribs from the braising liquid: when the ribs are tender and the meat is pulling away from the bones, use tongs or a slotted spoon to carefully transfer them to a flameproof gratin dish or shallow baking dish that is large enough to accommodate them in a single layer. Try your best to keep the ribs on the bones and intact, but don’t worry if some bones slip out. (Discard these clean bones, or save them for the dog.) Scoop out the vegetables with a slotted spoon and arrange them around the ribs. Cover loosely with foil to keep warm.

9. Finishing the braising liquid: tilt the braising pot to collect the juices in one end and skim off as much surface fat as you can with a large spoon. If there is more fat than you care to skim off a spoonful at a time, transfer the braising liquid to a gravy separator and then pour the liquid into a medium saucepan leaving the fat behind. If the braising liquid exceeds ½ cup, bring it to a vigorous simmer over medium-high heat and cook it down to close to ½ cup, 10 to 15 minutes; it should have a syrupy consistency. Taste and season with salt and pepper. Keep warm.

10. Glazing the short ribs: heat the broiler on high. If the glaze has been refrigerated, warm it slightly so that it’s pourable. Remove the rosemary sprigs, lightly running your fingers down the length of the sprigs so you save every drop of glaze. Put the horseradish in a small strainer (a tea strainer works great) or in the palm of your hand and squeeze over the sink to eliminate as much liquid as possible, then stir the horseradish into the glaze. Brush the glaze on the tops of the short ribs. Pour the reduced braising liquid around the ribs – don’t pour it over the ribs, or you’ll wash off the glaze. Slide the ribs under the broiler and broil until the surface of the ribs develops a shiny, almost caramelized glaze and you can hear them sizzle, about 4 minutes.

11. Serving: Transfer the ribs to serving plates – the number per serving depends on the size of the ribs. Spoon the braising liquid around, not over, the ribs, and serve immediately.

12. Browning the short ribs under a broiler: You can also sear the ribs under the broiler, not in the braising pan on top of the stove. In place of step 4, preheat the broiler on high and adjust the oven rack so that it sits about 6 inches from the flames or heating element. Arrange the ribs 1 to 2 inches apart on a rimmed baking sheet (a half sheet pan) or broiler pan, and slide them under the broiler. Broil, turning with tongs as each side browns, until sizzling and chestnut brown on all sides, about 5 minutes per side. Transfer the ribs to a platter, without stacking, pour off and discard the grease remaining in the pan, and deglaze to capture any precious caramelized beef drippings: set the pan over medium-high heat, add a small amount of ale, stock, or water, and bring to a boil, stirring with a wooden spoon to scrape up and dissolve the drippings. Reserve this liquid.

13. Heat 1 tablespoon oil (you will only need 1 tablespoon in all if using this method) in a medium braising pot over medium-high heat. Add the onion and carrot to the pot and continue with Step 5 as directed above. In step 6, add the deglazing liquid from the broiler pan, along with any meat juices, when you add the short ribs.

    Enjoy!

Recipe and image from https://www.cookstr.com/

Baked Crispy Chicken Ribs

Seves 4

Ingredients

1kg CKB chicken ribs

1 cup Lewis & Son potato starch

Olive oil for drizzling

For Marinade

2.5 tbs soy sauce or tamari

1.5 tbs cooking wine

1 tsp sesame oil

1 tsp Chinese five spice

1 tsp freshly grated ginger

2 cloves garlic, crushed

Salt and pepper spice mix – optional

1/2 tsp Sichuan pepper corns

1/2 tsp black pepper corns

1/4 tsp chilli flakes

1/2 tsp white pepper

1 tsp rock salt

method:

1. Place chicken in a sealable bag pour over the marinade ingredients and toss to coat and mix. Set aside for 8-24hrs. The longer you leave it the more intense the flavour.

2. Once you’re finished marinating, preheat your oven to 200 degrees Celsius. Line a large tray with baking paper.

3. Pour a third of the potato starch into a small medium bowl, large enough to dip a rib into.

4. One at a time, take a rib from the marinade and dip it in the potato starch, make sure you press the starch in and cover every nook and cranny. The trick is for it to look a little shaggy in places as that will create crispy bits. Place the rib on your prepared tray and repeat with the remaining ribs.

5. Make sure the ribs aren’t touching on the tray, use two trays if you have to.

6. Once all the chicken is coated drizzle in a little olive oil, or lightly spray with oil. Transfer to the oven and bake for 30 -45 minutes. Turn every ten minutes to make sure they get evenly golden and crispy. Remove at any stage after 30 minutes, once they’re nice and golden as pictured.

7. Turning them is important as otherwise you made end up with white bits of starch rather than a golden coating.

8. While cooking, crush the salt and pepper ingredients in a mortar and pestle until fine Note: You can just use salt and pepper instead. Add some chili powder if you please, and white pepper if you have it!

9. Once cooked, sprinkle over the salt mix and serve immediately. Don’t pile in a deep bowl as they’ll lose their crispness!

Enjoy!

*recipe and photo from thehealthyhunterblog.com

Grilled Merguez and Onions With Mint-Lemon Couscous

YIELD 4 servings

TIME 45 minutes

INGREDIENTS

• 2 ¼ cups boiling water

• 2 cups couscous

• 1 ½ teaspoons salt, plus more as needed

• 2 lemons

• 2 teaspoons ground cumin

• Freshly ground black pepper

• ⅓ cup extra-virgin olive oil, plus more as needed

• ½ cup thinly sliced radishes

• 1 red onion, peeled and cut into 1 1/2-inch wedges

• 1 tray CKB Merguez

• 1 cup halved cherry tomatoes

• 1 cup roughly chopped mint leaves, plus more for garnish

• 1 cup roughly chopped parsley leaves and stems, plus more for garnish

• ½ cup thinly sliced cucumber

• ¼ cup toasted pine nuts or slivered almonds

PREPARATION

1. Make the couscous: In a medium, heat-resistant bowl, combine boiling water, couscous and 1 teaspoon salt, and cover with a plate or lid. Let sit until the water is absorbed, 7 to 12 minutes. Fluff with a fork and set aside.

2. Meanwhile, light the grill to medium-high or heat your broiler with the rack 3 inches from the heat source.

3. Halve lemons crosswise and then squeeze the juice from one half into a large bowl. Add cumin, remaining 1/2 teaspoon salt and a few grinds of pepper. Slowly whisk in 1/3 cup olive oil. Stir in radishes and set aside to marinate.

4. Place onion wedges and remaining 3 lemon halves, cut-side down, in a grill basket and grill until charred on one side only, 2 to 4 minutes or place on a sheet pan and broil until charred, 5 minutes. Transfer onions and lemons to a cutting board.

5. Either on the grill, or on the same sheet pan as you used for the onions, grill or broil merguez until browned all over, 2 to 4 minutes per side. Transfer sausages to a cutting board and cover with foil to keep warm while you assemble the salad.

6. When onion is cool enough to handle, dice it and add to radishes. Fold in couscous, tomatoes, 1/2 cup mint, 1/2 cup parsley, cucumbers, nuts and a large pinch of salt. Squeeze the juice from a charred lemon half into the bowl. Taste and add more salt and lemon, if needed. Slice merguez on a bias into 1/2-inch pieces.

7. To serve, spoon couscous salad onto a platter, then top with sausages and any accumulated juices. Garnish with remaining herbs and a big drizzle of olive oil, and serve with remaining charred lemon halves on the side for more squeezing.

Recipe and photo from NY Times Cooking

Stifado (Greek Lamb Stew with Red Wine)

Ingredients: 

1-1.25 kg diced lamb

1/4 cup Olive oil , divided

2 medium onions, chopped (about 2 cups)

2 to 3 cloves garlic, minced

2 tablespoons tomato paste

2 cups peeled, seeded, and chopped tomatoes

1 cup Cabernet Sauvignon or other dry red wine

1/2 cup Red Wine Vinegar

1 (3-inch) cinnamon stick

3 whole allspice

3 whole cloves

1 teaspoon ground cumin

1 bay leaf

about 1 teaspoon salt

1/2 teaspoon pepper

Directions:

1.Pat meat dry with paper towels.

2. Heat three tablespoons oil in a large saucepan over medium-high heat. In several batches, add lamb and brown on all sides (about five minutes per batch). Remove lamb.

3. Add remaining tablespoon oil.  Stir in onion and garlic and sauté until soft (about five minutes). 

4. Add tomato paste and stir until darkened.

5. Return lamb and add tomatoes, wine, vinegar, cinnamon, allspice, cloves, cumin, bay leaf, salt, and pepper. 

6. Bring to a boil, cover pot, and cook in a preheated 175°C oven (make sure your saucepan is oven-safe) or simmer over low heat until tender (about 1-1.5 hours).

7. Best served with rice or orzo.

*Serves 4-5

Pulled Brisket-Topped Latkes

Ingredients

For the brisket:

1 - 1.5 kg CKB beef brisket

1 Tbsp salt

½ Tbsp freshly grated black pepper

2 tsp garlic powder

2 tsp onion powder

1 tsp dried parsley

3-4 Tbsp olive oil

1 can beer, like Urban Alley- Urban Ale

1 can ginger ale

1 bottle red wine

4 oz tomato paste

4 medium carrots, cut into medium size pieces

2 onions, cut into quarters

For the latkes:

12 medium-large Yukon gold potatoes, peeled and cut into large chunks

4 small onions, or 1 medium-large onion, cut into large chunks

4 garlic cloves, peeled and left whole

¾ -1 cup flour

4 eggs, lightly beaten

1 ½ Tbsp salt

½ Tbsp pepper

Vegetable oil for frying

Directions

To make the brisket:

In a small bowl combine salt, pepper, garlic powder, onion powder and parsley. Spread dry rub on both sides of brisket evenly. Preheat the oven to 300F degrees.

Heat the olive oil in a large dutch oven or pot on medium high heat. Sear the brisket on both sides “until the smoke detector goes off.” Remove meat and set aside.

Using the remaining oil and “good bits” on the bottom of the pan, sauté carrots and onions, scraping the bottom until the veggies are soft, about 8-10 minutes. Add the tomato paste and stir until thoroughly mixed.

Put the brisket back in the pan, and cover with the bottle of red wine, beer and ginger ale. Place the entire pot with brisket into the oven, and cook for at least 3-4 hours, until meat is completely tender.

When the meat is fork tender, remove the meat and set aside on a large cutting board.

Let the sludge rise to the top of the pot liquid and skim it off. Strain out the carrots and onions and using a food processor, blend them with 1-2 cups of the cooking liquid, then return the blended mixture to the rest of the liquid and simmer to reduce slightly.

On the cutting board using two forks, carefully shred the brisket into small strands. Add 1-2 cups of the pureed cooking liquid to the pulled brisket for additional moisture and flavour.

Serve in a large bowl and allow guests to top latkes, or spoon small amounts of brisket on each latke for a more elegant presentation.

To make the latkes:

Using the shredding attachment of a food processor or a hand grater, coarsely grate potatoes, onions and garlic. Place in a large bowl.

Add flour, eggs, salt and pepper. Mix thoroughly until completely combined. Allow to sit 5-10 minutes. Drain excess liquid.

Heat vegetable oil in a large skillet over medium heat. Using your hands, make a small latke patty and squeeze out excess liquid again. Fry for 3-4 minutes on each side, until golden brown. Remove from pan and place on wire cooling rack placed on a baking sheet, which you can place in a warm oven until ready to serve.

Photo and recipe from My Jewish Learning

Middle Eastern Eggs

You will need:

1 brown onion, diced

5 CKB Succuk, coarsely chopped

Splash of red wine vinegar

2 cloves of garlic, minced

1 tin chopped tomatoes

1 tin chickpeas, drained

1 tin kidney beans, drained

2 springs of thyme

Salt and Pepper to taste

Handful of parsley, finely chopped

8 Eggs

Method:

1. Fry onion until soft, in a pot, deep frying pan or Dutch oven - you will require a lid if you are cooking the eggs in this dish.

2. Add Succuk and fry until both the Succuk and onion have browned.

3. Add minced garlic, and stir through dish, frying for an additional 2 minutes.

4. Add a generous splash of red wine vinegar, stirring intermittently, and cook off until liquid has evaporated, scraping any deliciously sticky residue from the bottom of the pot as this gives a wonderful flavour.

5. Stir in chopped tomatoes, chickpeas, kidney beans, thyme and salt and pepper to taste.

6. Simmer for 15-20 minutes on low. Stir in most of the parsley when stew is cooked.

7. If opting to cook the eggs in this dish, make small wells in the stew, and crack eggs into wells. Place lid on dish, and simmer very lightly, until eggs are cooked how you like them. Alternatively, fry, scramble or poach eggs in a separate dish.

8. Divide evenly into 4 dishes. If eggs are cooked separately, place them atop the breakfast stew.

9. Sprinkle some more of the chopped parsley over the eggs. Serve with thick, toasted Sourdough, or oven warmed Pita.

* Serves 4

Pickled Beef Brisket (Corned Beef)

Ingredients:

1 Pickled Beef Brisket

zest of 1 Orange

2 cloves Garlic -squashed

10 Black Peppercorns -squashed

2 Bay Leaves

1 tbsp Brown Sugar

1 tbsp Malt Vinegar

2 sprigs of Thyme

Method:

1. Put all ingredients in a pot and cover with water.

2. Bring to simmer and reduce heat for 2-3 hours until tender. Skewer should pierce meat easily but have some resistance in removing.

3. Rest for 10 mins and slice across the grain.

4. Serve with mashed potatoes, mustard or horseradish and a stout.

Beef and Ale Pie

You will Need:

1 parsnip (diced)

2 carrots (diced)

3 potatoes (diced)

1 large spring of rosemary

1 egg beaten with 1/2 cup soy milk

Olive oil

4 sheets puff pastry

1 CKB beef goulash

plain flour

1 medium onion (finely chopped)

2 garlic cloves (minced)

375ml Urban Alley Melbourne Breaky Stout or any beer of your choice

2 cups beef stock

Method:

1. Flour the meat and sauté in olive oil for 3 minutes in an ovenproof, lidded pot until brown. Set aside.

2. Add more olive oil and sauté onions for 5 minutes. Add garlic, and continue to sauté until brown. Sprinkle a little more flour over mixture & continue sautéing.

3. Add the beer and stock. Stir. Return meat to pot, and stir in the diced vegetables.

4. Cover pot with lid, and place in low oven at 130°C for at least 2 hours.

5. Prepare pastry for either 2 large pie dishes, or 6-8 small pie dishes, cutting out circles, (remember tops small, bottoms large) to required size. Grease pie dishes and lay pastry bottoms.

6. Remove meat from oven, and spoon meat mixture into pastry. Brush edges with egg wash (egg and soy milk mixture) and cover filling with smaller pastry tops, pressing around the edges with a fork to seal.

7. Brush the pie tops with egg wash, and make a few small slits with a sharp knife. They can be frozen at this stage for a meal another day or placed in the oven for 15-20 mins on 180°C to cook.

Extra:

• Decorate with leaves or a shamrock shaped from leftover pastry, or sprinkle with sesame or poppy seeds.

• Best enjoyed with a Urban Alley Dangler

• The beef mixture also makes a sensational stew, great with crusty bread.

Lamb and Barley Soup (Scotch Broth)

You will need:

8 CKB Lamb Necks

2 tbsp olive oil

1 large chopped onion

4 cloves crushed garlic

2 diced carrots

2 sticks diced celery

2 large diced potatoes

2 litres beef stock

2 litres water

3/4 cup pearl barley

1 tbs chopped fresh rosemary

1 tbs chopped fresh thyme

2 bay leaves

Method:

1. Heat olive oil in a large saucepan and brown lamb necks. Remove and set aside. Add onions, crushed garlic, carrots, potatoes and celery to the saucepan, and cook for 5 minutes or until lightly brown.

2. Return the necks to the pan and add beef stock, water, pearl barley, thyme and rosemary. Bring to the boil then reduce the heat to low. Simmer, covered for 3 hours.

3. Remove the necks and cool slightly. Take the meat off the bone and flake into pieces. Return the meat to the soup. Season with salt and pepper to taste and serve.

*serve 6