BUTTERY PASTRY, TENDER STEAK, GRAVY AND PEAS – STEAK AND ALE PIE IS YOUR CLASSIC COMFORT FOOD. YUM!
MEATBALL MINESTRONE WITH CHILLI BASIL PESTO
Preparation time 40 mins plus cooling and freezing
Cooking time 1 hour 30 mins
Serves 4
500g pork and veal mince
2 garlic cloves, crushed, plus extra 2 cloves, crushed
2 Tbsp flat-leaf parsley, chopped
Sea-salt flakes and freshly ground black pepper, to season
2 Tbsp extra virgin olive oil
1 red onion, diced
2 carrots, sliced
2 celery stalks, diced
1 large potato, peeled, diced
1 large zucchini, cut into half moons
2 dried bay leaves
2 Tbsp tomato paste
400g can diced tomatoes
1L chicken stock
400g can cannellini beans, rinsed, drained
⅔ cup small pasta (such as risoni, small shells or ditalini)
½ bunch kale, stems removed, leaves roughly chopped
CHILLI BASIL PESTO
2 cups firmly packed basil leaves, plus extra, to serve
1 long red chilli, roughly chopped
1 cup finely grated parmesan, plus extra, to serve
½ cup pecans, toasted, cooled
¾ cup extra virgin olive oil
1 Tbsp finely grated lemon rind
STEP 1 Put mince, garlic and parsley in a bowl. Season. Mix well with hands. Roll 2 heaped teaspoons of mince mixture into balls and put on a plate. Cover. Refrigerate until needed.
Heat half of the oil in a large saucepan on medium-high. Cook onion, stirring, for 3 minutes or until tender. Add carrot, celery, potato and zucchini. Cook, stir occasionally, for 10 minutes or until vegetables start to brown. Add extra garlic, bay leaves and paste. Cook for 2 minutes or until fragrant. Stir in tomatoes and stock. Season. Bring to the boil. Cover, reduce heat to low. Simmer for 45 minutes or
