Starter - Lancashire Black Pudding
A wedge of Lancashire black pudding, pan fried and drizzled with a course grain mustard and apple compote.
Main - Steak and Ale Pie
Ingredients (for a pie serving four)
225 g (8oz) puff pastry
675 g (1½ IIb stewing steak, cubed
3 tbsp plain flour
Salt and freshly ground black pepper
1 medium onion, sliced
1 clove garlic, crushed
300 ml (½ pint) stout, Guinness or beer
3 tsp dried thyme
100 g (4oz) button mushrooms
Milk to glaze
Method:
Preheat oven to 230°C, 450°F,
Gas Mark 8.
Mix steak with seasoned flour.
Place in a large saucepan with onion, garlic, ale and thyme.
Bring to the boil stirring occasionally.
Reduce heat and simmer for 1½ to 2 hours until meat is tender.
Add mushrooms and spoon into a 1.2 litre (2 pints) pie dish with enough gravy to half fill the dish.
Roll out the pastry 2cm (1 inch) larger than your dish.
Cut off a pastry strip 2cm (1 inch) wide from round the pastry. Press this on to the dampened dish rim, and then dampen the strip.
Cover the dish with the pastry round and seal the edges.
Decorate the pastry top with pastry trimmings.
Brush with milk and bake for about 20 minutes until golden brown.
Reduce heat to 180°C, 350°F, Gas Mark 4 and cook for a further 25 minutes until thoroughly heated.
Serve immediately.
Pudding
Bread and butter pudding with clotted cream
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