Page 9

PEGASUS POST

Tuesday January 9 2018

Latest Christchurch news at www.star.kiwi

GREAT food Y ou r fre s h food pe op le

BROUGHT TO YOU BY... HOW TO COOK BARBECUE GRILLED BUTTERFLIED WHOLE CHICKEN

STEAK AND MUSHROOM PIE Ingredients

Ingredients

4 large portobello mushrooms, sliced 800g tri-tip steak, cut into 2cm pieces 20g butter 2 Tbsp oil 1 onion, chopped 2 cloves garlic, crushed 1 serving flour, seasoned, for dusting 2 cups beef stock ½ tsp mixed herbs ½ cup red wine 1 Tbsp flour, mixed with 1 Tbsp melted butter for the thickening 1 sheet short pastry (savoury) 1 sheet puff pastry 1 egg, for glazing

1 whole butterflied chicken 1 to taste salt & freshly ground pepper Barbecue sauce Directions Preheat grill to medium. Get surface temperature to about 200 deg C. Clean and oil well. Clean the chicken if you desire and pat dry. Cut the backbone out of the chicken with sharp kitchen scissors. You could use a knife, but the scissors are much safer and work great. With a large knife, give the breastbone a large nick in the front of the chicken to help the bird lay flat. Rinse the inside of the bird out, trim any loose fat and extra skin. Pat dry again. Give the bird a good sprinkle of salt and pepper. You could use any seasoning you want here. Place skin down on the grill. Flip after you get a nice browning on the skin after about 12-15min.

Directions

Give the chicken a good brushing of barbecue sauce. Grill another 3-4min until the sauce is browning well.

Total grilling on the second side should take 20-25min. Let set for 5min then cut and serve.

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Beef Tri Tip Steak

Heat oven to 180 deg C. Heat half the butter and oil in a medium sized pot. Fry the onions and garlic for 5min until softened. Dust the meat generously with flour and shake off the excess. Heat the remaining butter and

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oil in a frying pan. Brown the meat in batches then add to the onions. Add a little of the stock to the pan to deglaze then pour into the pot. Add the remaining stock to the meat along with the herbs, red wine and mushrooms. Cook on a low heat for 1 hour or until the meat is tender. Remove ¼ cup of the liquid and add to the thickening, combine then tip back into the pot and stir to thicken. Check the seasoning (add salt and pepper if you wish). Cool the mixture to room temperature. Line a 23cm pie tin with the short pastry and trim the edges. Line with baking paper and rice and bake blind for 15-20min until just cooked. Remove the paper. Fill the pastry with the meat mixture. Dampen the edges, and top with the puff pastry, pressing gently to seal. Use any extra pastry for decoration. Make a few slits in the top with a knife to release steam during baking. Brush the top with egg. Place into the oven for 35-40min until the pastry is risen and golden. Remove and serve hot.

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Butterflied Chickens

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Pegasus Post 09-01-18  

Pegasus Post 09-01-18