Page 41 - Fresh Magazine - Summer 2017
P. 41

Besecs fo i a
es






                              Mini muffin tin
                                cottage pies
                                     SERVES 6



                           1 tablespoon olive oil, plus extra for
                             greasing
                           2 celery stalks, nely diced
                           1 large carrot, nely diced
                           1 onion, nely chopped                  Cauliflower purée with
                           3 garlic cloves, minced               herbs and toasted almonds
                           400g beef mince
                           250ml vegetable stock                              SERVES 6 TO 8
                           2 tablespoons tomato purée
                           1 tablespoon Worcestershire sauce
                           2 medium-sized sweet potatoes,      1 tablespoon olive oil
                             about 500g, peeled and coarsely   1 small onion, nely chopped
                             grated                            2 garlic cloves, nely chopped
                           2 eggs, lightly beaten              2 sprigs of fresh thyme, leaves removed
                           salt and pepper                     1 head of cauliower, broken into orets and roughly
                           250g mature Cheddar cheese,           chopped
                             coarsely grated                   100ml vegetable stock
                                                               salt and pepper
                           Preheat the oven to 200˚C/gas mark 6.   50g toasted aked almonds, to garnish
                           Grease a 12-cup mun tin liberally and   1 or 2 sprigs of fresh at-leaf parsley, to garnish
                           line a baking tray with non-stick baking
                           paper.                              Heat the oil in a medium-sized saucepan set over a low to
                           Heat the oil in a large sauté pan set   medium heat. Add the onion, garlic and thyme and sauté for
                           over a medium heat. Add the celery,   5 to 6 minutes, until softened but not coloured.
                           carrot, onion and garlic and fry for 6 to   Add the cauliower and stock. Put a lid on the pan and
                           8 minutes, until the veg are starting to   cookfor 8 to 10 minutes, stirring halfway through and
                           soften. Remove to a bowl, then add the   checking to make sure there’s still enough liquid to steam
                           beef mince to the pan, breaking it up   the cauliower.
                           with a wooden spoon. Fry until brown,   Use a hand-held blender or transfer to a food processor to
                           then add the vegetables back to the   blend until smooth. Season to taste.
                           pan along with the stock, tomato purée   Serve in a bowl alongside the mini cottage pies, garnished
                           and Worcestershire sauce. Simmer for   with the aked almonds and fresh parsley.
                           15 to 20 minutes, until the liquid has
                           been soaked up.
                           While the mince is cooking, mix the
                           sweet potatoes and eggs together in a
                           medium-sized bowl, then season with
                           salt and pepper. Add 3 tablespoons of
                           this mixture to each mun cup. Shape
                           using your ngers or a teaspoon to   SUPERVALU LOVES
                           make a nest in the middle, bringing the   IRISH CRAFTS
                                                                The pottery throughout this feature
                           sweet potatoes up the sides of each   is by Arran Street East. Inspired
                           cup.                                 by the colours of the fruit and
                           Bake in the oven for 15 minutes, then   vegetables of their neighbour,
                                                                Dublin’s Victorian Fruit and Vegetable
                           remove from the tin and place on the   Market, the hand-thrown Irish cups
                           lined tray. Divide the mince between   and jugs celebrate the delicate
                           the cups and sprinkle with the cheese.   colours of cabbage, potato and
                           Return to the oven for a further 8 to 10   parsnip as well as the more exotic
                           minutes, until the cheese is golden and   pink grapefruit and pomegranate.
                           melted. Serve warm.                  www.arranstreeteast.ie







                                                                                                 SUMMER 2017 FRESH |  39



        035 Fresh_Summer 2017_Bressie_LATE_V11_KJ.indd   39                                                 17/05/2017   22:00
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