Last night was a bit of a rush - I came in late, and a million things hit me head on that needed to be done - not the least of them was get a meal on the table to feed the starving "Darlings".
I did procrastinate a little on getting this started, but once I did it all came together quite quickly with the help of my kitchen helper "Thermie".
The recipe is my take on a recipe that I saw in the latest edition of Super Food Ideas - I of course added more meat, and kind of made it my way.....
Spiced Lamb Free Form Pie
Adapted from Super Food Ideas Magazine July Edition
Serves 6
1 1/2 cups plain flour
125 butter, chilled, cut into cubes
1/2 cup approx chilled water
1 zucchini, cut into cubes
150g sweet potato, cut into cubes
1 small bunch coriander
1 brown onion
2 cloves garlic
1 tsp paprika
1 tsp allspice
1kg lamb mince
Place the flour in the TM bowl. Put on closed lid position and press Turbo once to "sift" the flour. Add the butter and process on speed 4-5 until the ingredients look like breadcrumbs. With the motor running, gradually add the water until the mixture comes together.
Knead on Interval setting for 1-2 minutes, or until the mixture is smooth.
Roll the pastry out between two sheets of baking paper until it is forms a rectangle approximately 30cm x 40cm. Place on a baking sheet, and refrigerate for 30 minutes.
Place the zucchini in the TM bowl and process for 3 seconds on speed 7. Place the zucchini in a strainer over the bowl, pushing out as much liquid as possible.
Place the sweet potato in the TM bowl, process for 3 seconds on speed 7. Remove from bowl and set aside.
Place the onion, garlic and coriander in the TM bowl, process for 3 seconds on speed 7. Scrape down sides of bowl and repeat if necessary.
Add the mince, the zucchini, sweet potato, allspice paprika and salt and pepper to taste to the onion mix in the TM bowl.
Mix the onion mixture with the spatula just enough to get a little of the meat mixture down the bottom of the bowl.
Set dial to closed lid position and and knead on interval setting for 2-3 minutes, or until all the ingredients are well combined.
Place the meat mixture in the middle of the pastry, and fold up the edges to make a rough free form pie shape.
Sprinkle the top of the pie with a small amount of dukkah.
Spray the pastry with olive oil spray.
Bake in an oven that has been preheat to 200 degrees C for approximately 1 hour, on until when a sharp knife inserted in the centre come out clean (ie no red juices flow out).
Dukkah
From EDC Thermomix Cookbook *
150gsesame seeds
100g hazelnuts & almonds (mixture)
25g cumin seeds
30g coriander seeds
1 tsp sea salt
1/2 tsp black peppercorns
1 tsp dried mint
Place the sesame seeds, hazelnuts, almonds, cumin and coriander seeds into the TM bowl and dry roast for 8 minutes at 100 degrees on speed 1.
Remove the lid and the bowl from the housing and allow to cool.
When all the ingredients are cool, add the salt and peppercorns and the mint. Set dial to closed lid position and pulse 1-2 times on Turbo to form a coarse powder.
* I altered the amounts shown in the cookbook as I did have the full amounts in the cupboard. This still made a lot of dukkah!!!
Yoghurt
200g greek style plain yoghurt
1/2 cup loosely packed mint leaves
1 tbs sweet chilli sauce
salt and pepper
Place the mint in the TM bowl, process for 3 seconds on speed 7. Scrape down the side of the bowl. Add the yoghurt, sweet chilli sauce and salt and pepper. Mix on speed 3 for 3 seconds or until combined.
Serve the pie topped with additional dukkah and a dollop of yoghurt, and extra sweet chilli sauce to taste.
I know the photos are not that appealing - but they were ready to eat their arms off if I didn't get a meal to them - so it was plate and eat (or else!!!)
We all thought this meal was really good - and "The Darlings" even ate it all without complaining!!! One of the them told me he knew there were vegetables in there - but it was OK because they were chopped up very small!!!
So all were happy - dinner was a little late getting to the table - but at least they all ate it!!!!
I did procrastinate a little on getting this started, but once I did it all came together quite quickly with the help of my kitchen helper "Thermie".
The recipe is my take on a recipe that I saw in the latest edition of Super Food Ideas - I of course added more meat, and kind of made it my way.....
Spiced Lamb Free Form Pie
Adapted from Super Food Ideas Magazine July Edition
Serves 6
1 1/2 cups plain flour
125 butter, chilled, cut into cubes
1/2 cup approx chilled water
1 zucchini, cut into cubes
150g sweet potato, cut into cubes
1 small bunch coriander
1 brown onion
2 cloves garlic
1 tsp paprika
1 tsp allspice
1kg lamb mince
Place the flour in the TM bowl. Put on closed lid position and press Turbo once to "sift" the flour. Add the butter and process on speed 4-5 until the ingredients look like breadcrumbs. With the motor running, gradually add the water until the mixture comes together.
Knead on Interval setting for 1-2 minutes, or until the mixture is smooth.
Roll the pastry out between two sheets of baking paper until it is forms a rectangle approximately 30cm x 40cm. Place on a baking sheet, and refrigerate for 30 minutes.
Place the zucchini in the TM bowl and process for 3 seconds on speed 7. Place the zucchini in a strainer over the bowl, pushing out as much liquid as possible.
Place the sweet potato in the TM bowl, process for 3 seconds on speed 7. Remove from bowl and set aside.
Place the onion, garlic and coriander in the TM bowl, process for 3 seconds on speed 7. Scrape down sides of bowl and repeat if necessary.
Add the mince, the zucchini, sweet potato, allspice paprika and salt and pepper to taste to the onion mix in the TM bowl.
Mix the onion mixture with the spatula just enough to get a little of the meat mixture down the bottom of the bowl.
Set dial to closed lid position and and knead on interval setting for 2-3 minutes, or until all the ingredients are well combined.
Place the meat mixture in the middle of the pastry, and fold up the edges to make a rough free form pie shape.
Sprinkle the top of the pie with a small amount of dukkah.
Spray the pastry with olive oil spray.
Bake in an oven that has been preheat to 200 degrees C for approximately 1 hour, on until when a sharp knife inserted in the centre come out clean (ie no red juices flow out).
Dukkah
From EDC Thermomix Cookbook *
150gsesame seeds
100g hazelnuts & almonds (mixture)
25g cumin seeds
30g coriander seeds
1 tsp sea salt
1/2 tsp black peppercorns
1 tsp dried mint
Place the sesame seeds, hazelnuts, almonds, cumin and coriander seeds into the TM bowl and dry roast for 8 minutes at 100 degrees on speed 1.
Remove the lid and the bowl from the housing and allow to cool.
When all the ingredients are cool, add the salt and peppercorns and the mint. Set dial to closed lid position and pulse 1-2 times on Turbo to form a coarse powder.
* I altered the amounts shown in the cookbook as I did have the full amounts in the cupboard. This still made a lot of dukkah!!!
Yoghurt
200g greek style plain yoghurt
1/2 cup loosely packed mint leaves
1 tbs sweet chilli sauce
salt and pepper
Place the mint in the TM bowl, process for 3 seconds on speed 7. Scrape down the side of the bowl. Add the yoghurt, sweet chilli sauce and salt and pepper. Mix on speed 3 for 3 seconds or until combined.
Serve the pie topped with additional dukkah and a dollop of yoghurt, and extra sweet chilli sauce to taste.
I know the photos are not that appealing - but they were ready to eat their arms off if I didn't get a meal to them - so it was plate and eat (or else!!!)
We all thought this meal was really good - and "The Darlings" even ate it all without complaining!!! One of the them told me he knew there were vegetables in there - but it was OK because they were chopped up very small!!!
So all were happy - dinner was a little late getting to the table - but at least they all ate it!!!!
yum, looks delish. i love the sweet pot in it!
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