I had a good giggle at an article I found on an online news site this week.
An Australian publishing house is having to reprint 7 000 pasta cookbooks in response to outrage at a typo that went unnoticed by their copy proof-reader.
The offending line?
Season well with salt and freshly ground black people.
Oops....spot the mistake!
I decided immediately that pepper HAD to be the theme of this week's newsletter.
So....with no further ado....let me tantalize you with these easy make and political correct Beef & Peppercorn Pies.
EQUAL RIGHTS FOR ALL BEEF & PEPPERCORN PIES
1 tablespoon olive oil
1 onion, finely chopped
1 teaspoon crushed garlic
1 tablespoon bottled green peppercorns, drained
800 grams beef cubes
1 cup beef stock
1/3 cup red wine
1 tablespoon cornflour
2 tablespoons water
1 package puff pastry
1 egg, lightly beaten
1: Heat the oil in a saucepan, add the onions and garlic and fry for 3 minutes.
2: Lightly crush the peppercorns and add to the pan with the beef and cook for 5 minutes till the beef is sealed on all sides.
3: Add the stock and wine and simmer for 1 hour or until the beef is tender.
4: Mix the cornflour with the water to make a smooth paste and add to the meat and cook, stirring for 2 minutes, then remove from heat and allow to cool.
5: Roll out the puff pastry and use top of pie tin - use 6 individual, small round pie tins or one medium sized pie tin - to cut out pastry lid/s.
:: Divide meat between the pie tins - or single tin - and place pastry lid on top pressing down gently to seal.
7: Brush the pastry top with egg and bake in a preheated 200 C oven for 20 minutes or until the pastry is puffed and golden.
COOK'S NOTES: Bottled green peppercorns in brine - often called Madagascar green peppercorns - are sold in most supermarkets for approximately NIS 12 per bottle and are absolutely wonderful with meat, chicken and pasta dishes. They have a far more gentle taste than black peppercorns and are soft and chewable and have a very long shelf life so don't hesitate to buy them. I use Number 6 false fillet whenever I need beef cubes but other beef cuts suitable for stewing may be used too. If you choose you may line the pie tin/s with shortcrust pastry - homemade or purchased - but I prefer to reduce fat and only have a puff pastry lid on my pies. Small cubes of potato and sliced carrots may be added to the pot whilst cooking the beef.
An Australian publishing house is having to reprint 7 000 pasta cookbooks in response to outrage at a typo that went unnoticed by their copy proof-reader.
The offending line?
Season well with salt and freshly ground black people.
Oops....spot the mistake!
I decided immediately that pepper HAD to be the theme of this week's newsletter.
So....with no further ado....let me tantalize you with these easy make and political correct Beef & Peppercorn Pies.
EQUAL RIGHTS FOR ALL BEEF & PEPPERCORN PIES
1 tablespoon olive oil
1 onion, finely chopped
1 teaspoon crushed garlic
1 tablespoon bottled green peppercorns, drained
800 grams beef cubes
1 cup beef stock
1/3 cup red wine
1 tablespoon cornflour
2 tablespoons water
1 package puff pastry
1 egg, lightly beaten
1: Heat the oil in a saucepan, add the onions and garlic and fry for 3 minutes.
2: Lightly crush the peppercorns and add to the pan with the beef and cook for 5 minutes till the beef is sealed on all sides.
3: Add the stock and wine and simmer for 1 hour or until the beef is tender.
4: Mix the cornflour with the water to make a smooth paste and add to the meat and cook, stirring for 2 minutes, then remove from heat and allow to cool.
5: Roll out the puff pastry and use top of pie tin - use 6 individual, small round pie tins or one medium sized pie tin - to cut out pastry lid/s.
:: Divide meat between the pie tins - or single tin - and place pastry lid on top pressing down gently to seal.
7: Brush the pastry top with egg and bake in a preheated 200 C oven for 20 minutes or until the pastry is puffed and golden.
COOK'S NOTES: Bottled green peppercorns in brine - often called Madagascar green peppercorns - are sold in most supermarkets for approximately NIS 12 per bottle and are absolutely wonderful with meat, chicken and pasta dishes. They have a far more gentle taste than black peppercorns and are soft and chewable and have a very long shelf life so don't hesitate to buy them. I use Number 6 false fillet whenever I need beef cubes but other beef cuts suitable for stewing may be used too. If you choose you may line the pie tin/s with shortcrust pastry - homemade or purchased - but I prefer to reduce fat and only have a puff pastry lid on my pies. Small cubes of potato and sliced carrots may be added to the pot whilst cooking the beef.