A North West classic…

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…

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.