Although I often have grand ideas for cooking amazing weekend meals where I spend a good chunk of the afternoon in the kitchen, life gets in the way and often it doesn’t come to fruition. But given our challenge of cooking with a cut of beef or lamb that we hadn’t used before was ahead of me, and having nothing planned for my Sunday afternoon, it was the perfect excuse to get in to the kitchen and try something new.
Drawing nearer to spring I wanted to make some wintry comfort food before the weather gets warm, the meals become lighter and I miss my chance. I love slow cooker meals and had cross-cut blade steak in the freezer that I’d been waiting to use, so it didn’t take me long to decide upon the recipe – The Ultimate Kiwi Pie which sounded liked it would tick all the boxes.
The pie uses lots of staple ingredients that I (and I’d say most people) already had in the pantry such as pumpkin, stock, onion and red wine. I browned the beef, then cooked the rest of the ingredients in the pan, simmering a little to reduce the liquid. I then chucked everything into a casserole dish and put in the oven for 2 ½ hours. I love cooking like this - all the prep done early giving me time to enjoy the last few hours of my Sunday afternoon before heading back in the kitchen to finish it off.
I took the filling out of the oven after just over 2 ½ hours and it smelt delicious. All I needed to do at this point was thicken the mixture a little and add to the pie dish. You’re actually meant to wait for the filling to go cold (45-50 minutes) but it was already quite late and we were starving after smelling the pie cooking for the past few hours, so I put the filling in the dish and covered it with the pastry straight away. It did melt a little before I got the pie in the oven but nothing that affected the end result.
The final product was amazing! The beef was super tender and the richness of the sauce made this pie exactly what I was after, a warming wintery comfort meal…served with a green side salad to balance things out.
I really enjoyed cooking with a new cut and the cross-cut blade steak was very economical and tasty – I’d encourage anyone to give it a go if you haven’t already! Now, what to try next? I’ve got a bit of a list to get through…