SWEET PEAR, RICH PORK BELLY AND EARTHY ROSEMARY AND FENNEL COMBINE TO MAKE THE IRRESISTIBLE FILLING FOR THESE GLAMMED-UP SAUSAGE ROLLS
BRAISED BEEF CHEEKS & GREENS POT PIE
SERVES 6
“Beef cheeks can be cooked for anywhere between three and eight hours for flavoursome, melt-in-your mouth meat.” Begin this recipe 4 hours ahead.
¼ cup (60ml) extra virgin olive oil
2kg beef cheeks
1 each onion, carrot and celery stalk, chopped
4 garlic cloves, crushed
½ cup (140g) tomato paste
2 cups (500ml) red wine
2 cups (500ml) beef stock
1 tbs Worcestershire sauce
1 tbs plain flour
1 tsp red wine vinegar
½ bunch green kale, stalks discarded, leaves torn
1 egg, lightly beaten
1 sheet frozen puff pastry, thawed
Heat oil in a large heavy-based flameproof casserole with a fitted lid. In batches, add beef and cook, turning, for 6 minutes or until browned, then transfer to a plate.
Add onion, carrot, celery and garlic to casserole, and cook, stirring regularly, for 8 minutes or until softened. Return beef to casserole, add tomato paste and cook, stirring continuously, for 3 minutes to cook out the paste. Add wine, stock and Worcestershire sauce, and bring to the boil. Cover, reduce to a gentle simmer and cook,
