What kind of food would you serve to guests or eat as a family whilst watching the rugby world cup? Even though England, Scotland, Ireland and Wales are out, that won’t put a stop to us settling down for a big sofa rugby watching session.
I like to take a little more time planning family meals on the weekend and rugby days are no exception. As a general weekend rule, I do like to cook up a curry, gentle on the spice levels but nonetheless richly flavoured and aromatic.
When I was asked by Tesco to create a #CelebrateTheNations dish reflecting some of the nations taking part in the rugby world cup, I decided to create a dish that not only celebrates the nations taking part but also celebrates families and friends getting together to watch some high tension closely fought games with an abundance of food and drink.
The match that I have based my recipe on is New Zealand v South Africa, on this Saturday the 24th October. I went straight for New Zealand lamb as my main ingredient and spices to accompany it.
Having travelled to South Africa, there are a number of food related memories that have stayed with me since my trip. Mrs. Balls mango chutney, the spiced chicken pies and the best peri peri fries I have ever had. Nando’s was big in South Africa before it made it’s way to the UK and the spicy, crunchy addictively hot chips were divine. They are just not the same over here.
My recipe is a spiced lamb pie served with pickled red cabbage and spiced butternut fries. The pie is influenced byBobotie, a national dish of South Africa. Bobotie is a spiced meat dish with a savoury egg custard topping. I have taken the spiced meat element, tweaked it by cooking the meat in beer not stock and added a thin layer of shortcrust pastry on top.
Serving this rich meaty dish with some spiced squash fries (another ingredient prevalent in South Africa) and pickled red cabbage is so right. The sharp cabbage cuts through the rich meat and the fries are somewhat lighter maybe even healthier than regular fries. But feel free to replace the butternut squash with potatoes or cook a batch of each, why not.
If any of you are Masterchef fans then you will enjoy reading Phil Vickery, the 2011 Masterchef winner’s latest recipe. Pork, pinto bean and sweet potato stew. Phil has also made this video to accompany his #CelebrateTheNations recipe…
I have also been surfing the web for more pie inspiration for you:
Leftover roast beef pie – Elizabeth’s kitchen diary
Chicken leek & mushroom pie – Kavey Eats
Aussie meat pies – Its not easy being greedy
Turkey bacon & leek pie – Fab Food 4 All
Mustard chicken & vegetable pie – Supper in the Suburbs
Recipe commissioned by Tesco.
Spiced Lamb Pie for #CelebrateTheNations
- For the pastry:
- 300 g plain flour
- 150 g unsalted butter
- 4-6 tbsp water
- For the pie filling:
- 1 tbsp olive oil
- 500 g lamb mince
- 2 onions finely diced
- 2 cloves of garlic finely chopped
- 1 inch piece of ginger peeled and grated
- 2 tbsp curry powder of your choice
- 2 tbsp Mrs Balls mango chutney
- 1 tbsp plain flour
- 200 ml lager
- 2 tbsp toasted flaked almonds
- For the spiced squash fries:
- 2 medium butternut squash peeled, de-seeded and chopped into skinny fries
- Olive oil
- Smoked paprika
- Chilli flakes
- Salt & pepper
- 1 beaten egg for glazing the pie
- For the pastry:
- Place the flour and butter in a food processor and blitz until fine breadcrumbs are formed
- Add the water and pulse until the mixture starts to form a dough then take it out and roll into a smooth ball. Cover with cling film and leave to chill in the fridge for 30 minutes
- For the pie filling:
- Heat the oil in a medium frying pan over a medium heat then add in the onions and cook until golden brown (10 mins approx.)
- Add in the garlic and ginger and cook for 2 more minutes
- Put the lamb mince in the pan, turn the heat to high and fry until the meat starts to brown
- Turn the heat back down to medium, add the flour and curry powder and cook for 2 minutes before adding the chutney - fry for 2 more minutes
- Pour in the lager, bring back to the boil then turn to a simmer and cook for 10 minutes before adding in the flaked almonds. Now turn off the heat.
- For the squash fries:
- Pre-heat the oven to 200 degrees
- Line a baking tray with parchment paper
- Coat the butternut squash with the oil, smoked paprika, chilli flakes, Oregano & seasoning then transfer to the baking tray and roast for 30 minutes or until the squash is turning brown on the edges
- For the pie:
- Turn the oven down to 180 degrees
- Place the cooked pie mix into a suitable pie dish
- Roll out the pastry (fairly thin), wet the rim of the pie dish. Cover with the pastry and crimp the edges
- Brush with beaten egg
- Cook for 30-40 minutes until golden brown
You could replace the shortcrust pastry with puff pastry. Feel free to use shop bought pastry if you prefer.