by Steve Lunavich | Apr 19, 2019 | Recipes
Probably the easiest pie you will ever make.
Shuffling through the mountain of food that wasn’t pie my gaze settled upon an old canned favourite, corned meat.
My attention nearly turned to the baked beans in ham sauce when I had an epiphany. I remembered that my search through the freezer moments earlier revealed I had some puff and shortcrust pastry. Right there and then I knew it had to be done.
I was feeling, as usual, one day like I needed a pie for lunch. I went to the freezer to see if I had any frozen ones I could nuke in the microwave, but I was shit out of luck. Not really wanting to go through the effort of going down the street to buy one, I disappointingly went to the cupboard to see what other options I had for a quick bite.
- I emptied the can to make it into a pie tin
- took the label off so it wouldn’t burn
- lined the tin with shortcrust pastry
- put the meant back in the tin
- covered with puff pastry
- cooked in preheated oven for about 15-20 mins or until golden brown
GENIUS!
Juicy, and delicious, this would have to be the easiest meat pie I’ve ever made. But it filled the spot, and the best thing was there was no cleaning up, just turf the pie tin in the trash!
Give it a go. Let me know how you went, I’d like to see what choice of canned goodness you tried. Bon Appetit
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by Steve Lunavich | Apr 19, 2019 | Recipes
One of my big fuck-offs with this so-called new age of gastronomy is the term ‘de-constructed’. Especially when the local pub or tavern has just undergone a reno and they’ve replaced the old cook Boris for some spritely go-getter chef to bring a little class to the place. And now I’m there wanting my usual greasy burger for lunch and this twat wants me to assemble the bastard myself? WTF! Plus charge me double and call the shit de-constructed!
Don’t get me wrong, there are amazing chefs out there that know the sophisticated art that is true food de-construction. Chefs that can pull apart the components of a classic dish and rearrange and present them in such a way that one can only look on in awe at the sheer wizardry it took to create it. You’re eating art.
When I order bruschetta as my starter at any one of my fave Italian restaurants, I often end up wishing I had of just ordered a tonne of it in a bowl with a 10 foot long crusty French baguette. Then I think, fuck I could have just ditched the need for scallopini stayed home and made it myself, and enjoyed it in front of the idiot box. And save $15.90.
So this is how it goes down when I’m at home. It’s not de-con, its merely just going heavy on the ingredients with a good loaf of bread and enjoying the vinegary, tangy, sweet, olive oily crusty party in my mouth.
This for me is one of those perfect snacks that hits a bullseye on all the flavour profiles in one bite, especially when I’m enjoying the footy.
Grab a bowl. Fill it. Devour it. Enjoy. Oh, and don’t forget the baguette!
You will need:
- 2 Tomatoes chopped
- 1/2 C pitted Kalamata Olives C
- 1 small Spanish Onion diced
- Extra Virgin Olive Oil
- Balsamic Vinegar
- Cracked Black Pepper
- Maldon or Kosher Salt
- a little lemon juice (optional)
Throw the tomatoes, olives and onion into a bowl season with a good pinch of salt and give it a toss, stir, mix, whatever. Add a splash of oil and a splodge of balsamic and mix again. Add pepper and check if more salt is needed. Let stand for a few minutes to get the flavours fusing. Grab the butter, tear apart the bread and dig in! Squeeze over some lemon if you’re in the mood.
PS. You can also add a little sugar or stevia at the beginning if desired. Play with the quantities and have fun with it.
Let me know how you go!
