Macadamia Nut and Shredded Pork Salad
Recipe by Pam Brook from Brookfarm, as highlighted in The Farm Community Cookbook by Tom and Emma La...
Plain flour, for dusting
Sea salt flakes and freshly ground black pepper
1 kg Coorong Angus Beef chuck, or other quality beef chuck, cut into 3 cm cubes
Extra virgin olive oil, for cooking
400 ml shiraz
1 medium–large fennel bulb, trimmed and finely chopped
400 g golden shallots, peeled 4 cloves garlic, chopped
2 cups (500 ml) veal or Golden Chicken Stock (see page 181)
1 sprig rosemary
6 sprigs thyme
2 fresh bay leaves
Finely chopped rind of 1 orange
16 green olives, pitted
1 × quantity sour-cream pastry
1 egg, beaten
Season the flour with salt and pepper, then toss the meat in the seasoned flour, shaking off any excess. In a large deep frying pan, seal the meat in olive oil over high heat in small batches until all the meat is browned, heat a crockpot to its highest setting, then transfer the sealed meat to it.
Deglaze the frying pan with the wine, reducing it by three-quarters over high heat, then add the wine to the crockpot, return the frying pan to the stove, then add more olive oil and sauté the fennel and shallots over medium heat for 6–8 minutes or until soft, add the garlic and continue to sauté for another 5 minutes.
Transfer the vegetables to the crockpot, then add stock to the frying pan, bring to a rapid boil over high heat then add it to the crockpot with the herbs. Cook on the highest setting for 30 minutes, then turn to the lowest setting and cook at this low temperature for about 6 hours (or even overnight), until the meat is melt-in-the-mouth tender, adding the orange rind and olives in the last 20 minutes. Let the beef mixture cool.
Meanwhile, make and chill the pastry as instructed.
To assemble the pies, roll pastry to a 5 mm thickness and cut to fit the bases of 8 individual pie tins (you can buy standard-sized disposable foil pie tins from the supermarket). Make sure the pastry bases overhang the lips of the pie tins, and brush the bases with beaten egg, to help seal in the juices. Cut out the pastry tops.
Divide the beef mixture among the pie tins and cover with the pastry tops. Fold the edges of the pastry to seal, then brush the tops of the pies with beaten egg. Return the pies to the refrigerator for the pastry to really set; about 15 minutes.
Preheat the oven to 220°C.
Place the pie tins on a baking tray and bake for 20 minutes or until golden brown.