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Hed Chef
Don't judge a pie by its crust
By Hedy Khoo
December 20, 2010
DON'T judge a man by his looks, or a gift by its wrapping. You never know what lies beneath.
The truth can be terrifying. And nobody wants to deal with the ugly truth during the festive season, when the lights are so bright.
Like a bad botox or badly plucked brows, finding out you didn't get quite what you expected can leave a lasting expression of shock on your face.
Play it safe. Either drop your guy or drop hints about what you want for Christmas.
Then make yourself a pie. At least you'll be getting something which tastes as good as it looks.
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DRESS: BCBGMAXAZRIA at Paragon LOCATION: Kitchen culture at Leng Kee Road MAKE-UP AND HAIR: Marge Irwan from Make Up For Ever Academy (Tel: 63330678) TNP PICTURES: KUA CHEE SIONG, HEDY KHOO
CHRISTMAS BEEF POT PIE
INGREDIENTS(Makes 2 pies or 8 ramekins)
400g beef chuck, cut into bite-sized pieces
150g smoked pork neck(or substitute with ham or bacon)
150g pumpkin, diced
150g potato, diced
150g carrot, diced
150g parsnip, diced
1 large Spanish onion, cut into wedges
4 cloves of garlic
10g fresh chives, chopped
5g fresh rosemary
5g fresh thyme
5g fresh marjoram
1 stalk of fresh tarragon
150g plain flour, sifted
100g grated cheese
100ml dry vermouth
440ml vegetable or beef stock
1000ml water
425g frozen uncooked puff pastry
4 tbsp oil
1/2 tsp salt
1 beaten egg
MARINADE
1/4 tsp dried basil
1/4 tsp dried rubbed sage
1/4 tsp dried oregano
1/4 tsp dried parsley
Black pepper
SEASONING
4 tbsp Worcestershire sauce
1 tbsp tomato paste
1 tsp sugar
1/4 tsp salt
YOU WILL NEED
A small muslin cloth bag
2 aluminium trays
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METHOD
Marinate beef for 10 minutes. Mix 1/2 tsp salt with 100g of plain flour. Dredge the beef in seasoned flour.
Heat pan with oil. Brown the smoked pork, then transfer the pork into another pot, leaving oil in pan.
Brown the beef and transfer into pot.
Pour vermouth into pan and stir. Pour mixture into pot.
Add the onion and garlic.
Place rosemary, thyme, marjoram and tarragon in muslin bag and add into stew pot.
Pour in stock and water. Allow to cook over medium heat for 11/2 to 2 hours, or until the meat is almost tender. Add chopped chives.
Add the carrots and parsnips. Boil for 10 minutes or until tender. Then add the pumpkin and potato and boil for another 10 minutes.
Remove muslin bag of herbs. Discard the herbs.
Add the flour gradually and stir until dissolved.
Remove from heat and allow mixture to cool.
Divide mixture into either pie dish or ramekins.
Dust a clean table top with flour and roll out pastry into pieces large enough to cover each ramekin or pie dish.
Using the tines of a fork, press the dough around the edges of the dish or ramekin. Poke a few holes on the top of the pie to allow steam to escape during baking.
Brush pastry with beaten egg.
Preheat oven to 250 deg C for 15 minutes.
Lower heat to 220 deg C and bake pies for 20 minutes or until crust turns golden.
Serve with a side salad.
Hed Chef
Don't judge a pie by its crust
By Hedy Khoo
December 20, 2010
DON'T judge a man by his looks, or a gift by its wrapping. You never know what lies beneath.
The truth can be terrifying. And nobody wants to deal with the ugly truth during the festive season, when the lights are so bright.
Like a bad botox or badly plucked brows, finding out you didn't get quite what you expected can leave a lasting expression of shock on your face.
Play it safe. Either drop your guy or drop hints about what you want for Christmas.
Then make yourself a pie. At least you'll be getting something which tastes as good as it looks.
--------------------------------------------------------------------------------
DRESS: BCBGMAXAZRIA at Paragon LOCATION: Kitchen culture at Leng Kee Road MAKE-UP AND HAIR: Marge Irwan from Make Up For Ever Academy (Tel: 63330678) TNP PICTURES: KUA CHEE SIONG, HEDY KHOO
CHRISTMAS BEEF POT PIE
INGREDIENTS(Makes 2 pies or 8 ramekins)
400g beef chuck, cut into bite-sized pieces
150g smoked pork neck(or substitute with ham or bacon)
150g pumpkin, diced
150g potato, diced
150g carrot, diced
150g parsnip, diced
1 large Spanish onion, cut into wedges
4 cloves of garlic
10g fresh chives, chopped
5g fresh rosemary
5g fresh thyme
5g fresh marjoram
1 stalk of fresh tarragon
150g plain flour, sifted
100g grated cheese
100ml dry vermouth
440ml vegetable or beef stock
1000ml water
425g frozen uncooked puff pastry
4 tbsp oil
1/2 tsp salt
1 beaten egg
MARINADE
1/4 tsp dried basil
1/4 tsp dried rubbed sage
1/4 tsp dried oregano
1/4 tsp dried parsley
Black pepper
SEASONING
4 tbsp Worcestershire sauce
1 tbsp tomato paste
1 tsp sugar
1/4 tsp salt
YOU WILL NEED
A small muslin cloth bag
2 aluminium trays
--------------------------------------------------------------------------------
METHOD
Marinate beef for 10 minutes. Mix 1/2 tsp salt with 100g of plain flour. Dredge the beef in seasoned flour.
Heat pan with oil. Brown the smoked pork, then transfer the pork into another pot, leaving oil in pan.
Brown the beef and transfer into pot.
Pour vermouth into pan and stir. Pour mixture into pot.
Add the onion and garlic.
Place rosemary, thyme, marjoram and tarragon in muslin bag and add into stew pot.
Pour in stock and water. Allow to cook over medium heat for 11/2 to 2 hours, or until the meat is almost tender. Add chopped chives.
Add the carrots and parsnips. Boil for 10 minutes or until tender. Then add the pumpkin and potato and boil for another 10 minutes.
Remove muslin bag of herbs. Discard the herbs.
Add the flour gradually and stir until dissolved.
Remove from heat and allow mixture to cool.
Divide mixture into either pie dish or ramekins.
Dust a clean table top with flour and roll out pastry into pieces large enough to cover each ramekin or pie dish.
Using the tines of a fork, press the dough around the edges of the dish or ramekin. Poke a few holes on the top of the pie to allow steam to escape during baking.
Brush pastry with beaten egg.
Preheat oven to 250 deg C for 15 minutes.
Lower heat to 220 deg C and bake pies for 20 minutes or until crust turns golden.
Serve with a side salad.
