In the latest instalment of Midea Taste Tactics, Esme Morgan, Kerstin Casparij and Khiara Keating were joined in the Midea kitchen by Michelin star chef Adam Reid.
The Manchester-born chef, who created the restaurant Adam Reid at the French, was inspired by City Women’s 10-year milestone and in turn decided to teach the trio how to make a classic meat and potato pie with mushy peas and brown sauce.
Watch as Morgan, Casparij and Keating put their cooking skills to the test and feel free to make the dish yourself with the recipe and instructions provided below, courtesy of Adam Reid…
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INGREDIENTS
For the Ox cheek
500g Veal glace
500g Water
6 portions Ox cheek
6 peeled garlic cloves
20g Thyme
3 Bay leaves
20 peppercorns
350g Sliced shallots
For the shortcrust pastry
750g Flour
175g Butter
175g Lard
180g Water
60g Yolk
8g Salt
8g Vinegar
For the confit veg
50g Swede dice
50g Large carrots dice
50g Celeriac dice
40g Celery stick dice
20g Banana shallot dice
30g Black truffle dice
100g Potatoes dice
20g Picked parsley leaf
20g Picked celery leaf
150g stock
50g Dripping
9g Smoked maldon salt
Mignonette pepper to taste
For the pea mash
300g Dried marrowfat peas
15g Bicarbonate of soda
3g Salt
200ml Water
2 tablespoons Olive oil
300g Frozen peas
1 bunch chopped spring onions
2 tablespoons Butter
2 tablespoons Brown sugar
Salt and pepper to taste
For the brown sauce
500g Pitted dates
1 onion, chopped
2 garlic cloves, chopped
1 chilli, deseeded and chopped
1 juice orange
75ml apple juice
75ml malt vinegar
50g molasses
50g tamarind paste
25g tomato paste
METHOD
For the pastry
1. Dice and freeze the butter and lard.
2. Add flour and salt to the frozen butter and lard, robot coupe to breadcrumbs.
3. Add water, yolks and vinegar & pulse twice - work together by hand.
4. Rest as a block for 30 minutes.
5. Roll out and rest for another 30 minutes. It is then ready to be used.
For the Ox cheek
1. Seal cheeks in dripping so coloured all over.
2. Add glace, water and aromats and place in pressure cooker.
3. Seal unit, heat to obtain pressure and cook for one-and-a-half hours under pressure.
4. Remove, pass and adjust sauce seasoning and consistency accordingly.
For the Confit Vegetables
1. Mix potatoes, swede, carrot, celeriac with stock & dripping in multi cooker.
2. On low level pressure cooker setting, cook for 10 minutes.
3. Mix shallot/celery/truffle into veg and potato.
4. Chiffonade celery & parsley together.
5. Mix into veg and potatoes, season with salt and pepper.
For the Pea Mash
1. Mix dried peas & soda, soak overnight in lots of water.
2. Drain.
3. Place in rice cooker with salt & weighed water.
4. Cook under pressure for 45 minutes.
5. Remove and reserve
6. In a hot pan add oil/defrosted frozen peas/chopped onions.
7. Fry until peas are bright green.
8. Remove from pan into a bowl and mash.
9. Add butter/sugar/salt/pepper and mix
10. Add equal amount of cooked dried peas.
For the Brown Sauce
1. Mix all.
2. Boil, cook out.
3. Blend in liquidiser
To Assemble
1. Make pastry, roll out and line a fluted tart ring.
2. Blind bake.
3. Remove the ox cheeks from the gravy, mix with potato mix.
4. Fill pie case with meat & potato filling.
5. Roll out leftover pastry and form a lid, glaze with egg wash and bake.
6. Take a wedge from the pie, place neatly on plate.
7. Quenelle pea mash and place next to pie.
