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Last broadcast on Sat, 18 Feb 2012, 13:05 on BBC Radio Wales.
Synopsis
Food critic Simon Wright takes Pontypool home cook Nick Clarke's gastropub fare to the winner of the Best Restaurant in Wales.
This Week on 'Wales on the Menu'
This week food critic Simon Wright challenges magazine editor turned PR man - Nick Clarke, who gets his dish on the menu of the restaurant voted the best in Wales. At Cwtch Restaurant in Pembrokeshire, Nick attempts to impress the judges with his Welsh Beef Three Ways – but they are particularly interested in one way, his delicious St David’s Leek, Ale & Black Beef pie.
About the Home Cook...
Nick runs his own PR company and lives in Talywain near Pontypool. His interest in cooking began when he started reviewing restaurants and writing food features for the magazines he edited – picking up tips from top Welsh chefs along the way. He enjoys cooking healthy suppers from scratch for his 10-year-old son and describes his cooking style as wholesome and hearty with big flavours.
The Recipe...
St David's Leek, Ale & Black beef pie
INGREDIENTS
• 3 tbsp Olive Oil
• small knob of butter
• 800 g braising steak or ask you local butcher for good quality chuck steak, trimmed and cut into 2cm chunks
• 150g leeks
• 2 large red onions, peeled and sliced
• 3 beef stock cubes
• bottle of welsh ale
• Fresh basil
• Salt & Pepper to season
• puff pastry (yes shop bought and just as nice)
• 1 large egg
METHOD
Put the knob of butter and the olive oil into a large frying pan. When hot throw in the sliced onions. As the onions start to become translucent add the sliced leeks. Stir the onions and the leeks for a few minutes add the braising steak or chuck steak.
Stir the mixtures until the steak starts to seal and brown. Crumble the stock cubes over the mixture and stir for two minutes and add salt and pepper to season. Add the bottle of Welsh Ale and fresh basil.
Stir for a further five minutes, making sure the heat isn't too high and the mixture is bubbling nicely without catching on the pan. Get 4 ramekin dishes (or one large pie dish), and pour the mixture equally into the dishes, ensuring there's just the gravy covering the top of the pie. Place in a pre-heated oven at 170C or gas mark 5 (approx), for 1hour 20 minutes.
While the dishes are in the oven, roll out the puff pastry. Cut out 4 round shapes to fit the shape of the ramakin dishes and place in the fridge.
Sit down and listen to Radio Wales whilst enjoying a another bottle of welsh ale while the pie mixture cooks. After 1hour 20minutes, take the dishes out of the oven and put the pastry shapes over the top. Trim around the dish to ensure the pastry is a perfect match and brush the large beaten egg over the top.
Return to the oven for a further 25-30 minutes until the pastry is raised and golden. When out of the oven decorate the top with one fresh basil leaf and serve with your favourite veg... and another glass of Welsh Ale.
Broadcast
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Sat 18 Feb 201213:05
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