Chef: Sarah Smith

For the filling

• 2 tablespoons all purpose flour
• Salt and pepper
• 900 grams steak cut into 2.5cm cubes
• 2 tablespoons unsalted butter
• 2 garlic cloves, finely chopped
• 1 tablespoon olive oil
• 2 large onions, thinly sliced
• 2 large carrots, cut into 2.5cm pieces
• 2 teaspoons worcestershire sauce
• 2 teaspoons tomato sauce
• 2 cups plus 2 tablespoons Guinness or other stout beer
• 1 ¼ cups hot beef stock
• 2 teaspoons of sugar
• 1 large egg

For the pastry  (or a pre-made puff pastry sheet)

• 1 ½ cups all purpose flour
• 1 pinch fine salt
• 110 grams unsalted butter, cubed

INSTRUCTIONS

Make the Filling

1. In a large bowl, place the flour and season it with salt and ground black pepper.
2. Add the cubes of meat and toss well in the flour until evenly coated
3. In a large Dutch oven or heavy-duty pot, heat the butter and oil on medium until the butter has melted. Add the meat in small batches and brown (not cook through), remove from pot (keep juices in pot) and set aside.
4. Add onions and carrots to the pot and fry until the begins to go translucent.
5. Return the meat to the pot, and add the Worcestershire sauce, tomato puree, Guinness, beef stock, and sugar. Add ground black pepper and salt (to taste), stir well, and bring to a boil.
6. Cover, reduce to a gentle simmer, and cook until the meat is tender and the sauce has thickened to a gravy like consistency.
7. Remove from the heat and transfer to a 1 1/2-litre deep pie dish. Set aside to cool completely, 30 to 45 minutes. Meanwhile, make the pastry.

Make the pastry (if you do not wish to use the pre-made pastry) and bake the pie

1. In a large bowl, add the flour, salt, and butter.
2. With your fingers or a pastry blender, work the butter into the flour until it is the texture of fine breadcrumbs. Work as quickly as possible to avoid warming the dough.
3. Add 2 tablespoons of very cold iced water, stirring it into the dough using a cold knife until it binds together and can be formed into a ball. If it becomes too dry, add more water 1 teaspoon at a time.
4. Wrap the ball of dough in plastic wrap. Chill in the refrigerator for at least 15 minutes, or up to 30 minutes.
5. Heat the oven to 200 C. Roll out the pastry to about 3-millimeter thick.
6. Brush the rim of the pie dish with water and place the pastry strip around the rim, pressing it into the sides.
7. Optional: If you have a pie funnel/bird, place this in the centre of the filling as it will support the pastry and stop it from sinking into the filling and becoming soggy.
8. Place the pastry lid over the top and press down to the edge and seal. Trim off any excess pastry and crimp the edges with a fork or between your thumb and forefinger.
9. Brush the top with the beaten egg and make a hole in the centre to reveal the pie funnel (if you have).
10. Decorate the top of the pie with pastry trimmings as you wish.
11. Bake for 30 to 35 minutes until the pastry is crisp and golden and enjoy!

Chef: Adapted from Ludo Lefebvre bon appetit

Course: Side Salad

Servings: 2

Ingredients:

• ¼ cup raw pistachios (YUMMY SNACK PISTACHIO KERNELS 125g : Victoria Fruit Palace)
• 1 ruby grapefruit (GRAPEFRUIT RUBY : Victoria Fruit Palace)
• 1 garlic clove, finely grated (GARLIC LOOSE : Victoria Fruit Palace)
• ¼ cup olive oil (COBRAM ESTATE EXTRA VIRGIN CLASSIC OLIVE OIL 750ml, KOSHER : Victoria Fruit Palace)
• 2 tablespoons fresh lime juice (LIMES : Victoria Fruit Palace)
• ¼ teaspoon crushed red chilli flakes (THE SPICE PEOPLE CHILLIES CRUSHED 45g : Victoria Fruit Palace)
• ¼ teaspoon ground cumin (THE SPICE PEOPLE CUMIN SEED GRUOND 55g : Victoria Fruit Palace or correct spelling of ground)
• Kosher salt to taste (CHEF’S CHOICE WHITE CRYSTAL ROCK SALT GRINDER 200g KOSHER, VEGAN : Victoria Fruit Palace)
• 5 large carrots – peeled, coarsely grated or julienned (CARROTS : Victoria Fruit Palace)
• 1 orange, peel and white pith removed, sliced into rounds, quartered (ORANGE NAVEL LARGE : Victoria Fruit Palace)
• ¼ cup coriander leaves with tender stems, divided (HERBS CORIANDER : Victoria Fruit Palace)
• ¼ cup parsley leaves with tender stems, divided (HERBS PARSLEY CONTINENTAL : Victoria Fruit Palace)

Preparation:

1. Preheat oven to 180°C. Toast pistachios until golden brown (5-8 minutes) on a baking sheet, tossing once. Let cool, then coarsely chop.
2. Cut all peel and remove all white pith from the ruby grapefruit and orange (keep separate). Cut grapefruit along sides of membranes to release segments (discard membranes).
3. Whisk garlic, oil, lime juice, red pepper flakes, and cumin in a bowl; season dressing with kosher salt to taste. Add pistachios, carrots, and half of ruby grapefruit and orange and toss to combine. Season with salt and let sit until flavours meld, 25–30 minutes
4. Just before serving, mix in half of cilantro and parsley. Top with remaining herbs and citrus.

Chef: Adapted from Yummly

Course: Cocktails

Servings: 2

Ingredients

• 1/4 cup (55g) Che’s Choice Raw Sugar 
• 125g punnet raspberries
• 1/4 cup (60ml) vodka (your favourite)
• Handful mint leaves, half torn
• Small pinch of The Spice People Dried Chillies Crushed
• 1/2 cup (125ml) Prosecco or sparkling wine (your favourite)

Instructions

1. Place sugar and 1/4 cup (60ml) water in a small saucepan over medium heat. Bring to a simmer and cook for 1-2 minutes until sugar dissolves. Remove from heat and cool, then cover and chill until needed.
2. Whiz half the berries in a food processor until smooth. Strain, discarding any solids.
3. Half-fill a cocktail shaker with ice. Add vodka, torn mint leaves, chilli flakes, raspberry puree and 2 tbs sugar syrup. Shake well, then stir in Prosecco.
4. Fill glasses with ice, strain over cocktail and serve with remaining mint and berries.

Chef: Adapted from Punchfork

Course: Main Meal

Servings: 4

Ingredients

• 1 tsp. plus 1 Tbsp. Minos Extra Virgin Olive Oil 
• 2 thin slices Princi Proscuitto 
• 500g La Molisana Dried Pasta No 5 Fettuccine (or your favourite pasta)
• Davids Kosher salt 
• 2 garlic cloves, finely chopped
• ½ cup Meander Valley Double Cream
• 2 Tbsp. finely grated Aurrichio Parmigiano Reggiano Aged
• 1 lemon
• Freshly ground Chef’s Choice Organic Whole Black Pepper

Instructions

1. Pour 1 tsp. extra-virgin olive oil into a cold large skillet; arrange 2 thin slices prosciutto in an even layer in pan. Set over medium-low heat and cook, turning occasionally, until prosciutto is crisp, 5–7 minutes. Transfer to paper towels to drain; set aside. Reserve skillet.
2. Cook pasta in a large pot of boiling salted water (Kosher salt) until al dente. Drain pasta, reserving 1 cup pasta cooking liquid.
3. Meanwhile, heat remaining 1 Tbsp. extra-virgin olive oil in reserved skillet over medium-low. Cook finely chopped garlic cloves, stirring, until fragrant, about 20 seconds. Pour in heavy cream, increase heat to medium, and bring to a simmer, scraping up any browned bits stuck to bottom of pan with a wooden spoon. Cook, stirring often, until sauce is thickened, about 2 minutes; reduce heat to low. Using a Microplane, finely grate zest of the lemon into sauce. Cut lemon in half and squeeze in juice from 1 half. Cut remaining lemon half into wedges; set aside for serving. Stir in finely grated Parmigiano.
4. Add pasta and ¼ cup pasta cooking liquid to sauce. Cook, tossing often and adding more pasta cooking liquid if needed (you’ll probably use about ¾ cup), until pasta is coated and glossy. Season with freshly ground black pepper; taste and season with extra kosher salt if needed.
5. Divide pasta among bowls. Tear reserved prosciutto over and season with more pepper. Serve with reserved lemon wedges.

Tips for the Perfect Pasta Dish: 

1. Choose Quality Ingredients: The best dishes come from using top-quality ingredients. Whenever possible, go for fresh, organic products, especially when it comes to olive oil, cream, and Parmigiano. 
2. Don’t Overcook the Pasta:  Always cook your pasta al dente. This ensures it has a firm texture, which pairs perfectly with a creamy sauce. 
3. Save Your Pasta Water: Pasta water contains starch, which helps the sauce cling to the pasta. Always keep a cup or two before draining to adjust the sauce consistency. 
4. Experiment with Add-Ins: Want to make the dish your own? Try adding veggies like spinach or mushrooms to the sauce, or swap prosciutto for pancetta for a slightly different flavor. 

By following these simple tips, you can elevate this recipe and create a dish that’s uniquely yours.