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.