Caneline Beef Pie (recipe) - Revision history

Cian: category:recipes

2004-08-09T04:44:57Z

← Older revision		Revision as of 14:44, 9 August 2004
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	Serves 48		Serves 48

			[[category:recipes]]

Dan at 02:16, 20 October 2003

2003-10-20T02:16:33Z

← Older revision		Revision as of 12:16, 20 October 2003
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			Submitted by Baron Hrolf Herjolfssen, O.P.

	'''Ingredients'''		'''Ingredients'''
	* 3 1/2 kg cubed lean [[beef]]		* 3 1/2 kg cubed lean [[beef]]

Tobin at 14:04, 24 July 2003

2003-07-24T14:04:50Z

← Older revision		Revision as of 00:04, 25 July 2003
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	'''Ingredients'''		'''Ingredients'''
	* 3 1/2 kg cubed lean beef		* 3 1/2 kg cubed lean [[beef]]
	* 1.3 cups veg oil for saut�		* 1.3 cups veg oil for saut�
	* 5.3 cups boiling water		* 5.3 cups boiling water
	* 1/2 cup cinnamon		* 1/2 cup [[cinnamon]]
	* 3 teaspoon nutmeg		* 3 teaspoon [[nutmeg]]
	* 1.5 teaspoon thyme		* 1.5 teaspoon [[thyme]]
	* 1.5 teaspoon sage		* 1.5 teaspoon [[sage]]
	* extra cranberry sauce if wanted		* extra [[cranberry]] sauce if wanted
	* 8 x 9" unbaked pastry shells & lids		* 8 x 9" unbaked [[pastry]] shells & lids
	* 2.5 cups honey		* 2.5 cups [[honey]]
	* 5 cups ~~currants~~		* 5 cups [[currant]]s
	* 2 cups ground ~~almonds~~		* 2 cups ground [[almond]]s
	* 2 cups white wine		* 2 cups white [[wine]]
	* cinnamon sugar (4:1 cin:sug)		* cinnamon sugar (4:1 cin:sug)
	* 8 cups raw cranberries, stems removed		* 8 cups raw [[cranberries]], stems removed

	'''Method'''		'''Method'''

Tobin: wikification of new recipe

2003-07-24T14:00:44Z

wikification of new recipe

← Older revision		Revision as of 00:00, 25 July 2003
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			'''Ingredients'''
	3� kg cubed lean beef
			* 3 1/2 kg cubed lean beef
		⚫	* 1.3 cups veg oil for saut�
		⚫	* 5.3 cups boiling water
			* 1/2 cup cinnamon
		⚫	* 3 teaspoon nutmeg
		⚫	* 1.5 teaspoon thyme
		⚫	* 1.5 teaspoon sage
		⚫	* extra cranberry sauce if wanted
		⚫	* 8 x 9" unbaked pastry shells & lids
		⚫	* 2.5 cups honey
		⚫	* 5 cups currants
		⚫	* 2 cups ground almonds
		⚫	* 2 cups white wine
		⚫	* cinnamon sugar (4:1 cin:sug)
		⚫	* 8 cups raw cranberries, stems removed

			'''Method'''
⚫	1.3 cups veg oil for saut�
			# Saut� meat in hot oil.
			# In boiling water, dissolve cinnamon, nutmeg, thyme and sage.
			# Add to the saut�ed meat. Remove from heat and drain, reserving liquid for pie and sauce.
			# Preheat oven to 400 F (204 C).
			# Line the bottom of the pies with cranberries (or whatever berries are available).
			# Drizzle honey over the berries.
			# Evenly distribute the currants.
			# Arrange the meat pieces over all.
			# Add 7 tablespoons of reserved liquid to each pie.
			# Cover with the pastry lid, crimping the edges to seal. Pierce with fork.
			# Sprinkle edges of the pie with cinnamon sugar.
			# Bake for 40 mins until the crust is slightly browned.
			# Add almonds and wine to half of the reserved broth and simmer for 7 minutes to make a side sauce.
			# Add more reserved liquid as necessary, sauce should be the consistency of heavy cream.

			Serves 48
⚫	5.3 cups boiling water

	� cup cinnamon

⚫	3 teaspoon nutmeg

⚫	1.5 teaspoon thyme

⚫	1.5 teaspoon sage

⚫	extra cranberry sauce if wanted

⚫	8 x 9" unbaked pastry shells & lids

⚫	2.5 cups honey

⚫	5 cups currants

⚫	2 cups ground almonds

⚫	2 cups white wine

⚫	cinnamon sugar (4:1 cin:sug)

⚫	8 cups raw cranberries, stems removed

	Saut� meat in hot oil. In boiling water, dissolve cinnamon, nutmeg, thyme and sage. Add to the saut�ed meat. Remove from heat and drain, reserving liquid for pie and sauce. Preheat oven to 400 F (204 C). Line the bottom of the pies with cranberries (or whatever berries are available). Drizzle honey over the berries. Evenly distribute the currants. Arrange the meat pieces over all. Add 7 tablespoons of reserved liquid to each pie. Cover with the pastry lid, crimping the edges to seal. Pierce with fork. Sprinkle edges of the pie with cinnamon sugar. Bake for 40 mins until the crust is slightly browned. Add almonds and wine to half of the reserved broth and simmer for 7 minutes to make a side sauce. Add more reserved liquid as necessary, sauce should be the consistency of heavy cream. Serves 48

131.217.6.2 at 13:35, 24 July 2003

2003-07-24T13:35:52Z

← Older revision		Revision as of 23:35, 24 July 2003
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	1.5 teaspoon sage		1.5 teaspoon sage

	extra cranberry sauce if wanted ~~8 x 9" unbaked pastry shells & lids~~		extra cranberry sauce if wanted

			8 x 9" unbaked pastry shells & lids

	2.5 cups honey		2.5 cups honey

131.217.6.2 at 13:35, 24 July 2003

2003-07-24T13:35:20Z

New page

3� kg cubed lean beef

1.3 cups veg oil for saut�

5.3 cups boiling water

� cup cinnamon

3 teaspoon nutmeg

1.5 teaspoon thyme

1.5 teaspoon sage

extra cranberry sauce if wanted 8 x 9" unbaked pastry shells & lids

2.5 cups honey

5 cups currants

2 cups ground almonds

2 cups white wine

cinnamon sugar (4:1 cin:sug)

8 cups raw cranberries, stems removed

Saut� meat in hot oil. In boiling water, dissolve cinnamon, nutmeg, thyme and sage. Add to the saut�ed meat. Remove from heat and drain, reserving liquid for pie and sauce. Preheat oven to 400 F (204 C). Line the bottom of the pies with cranberries (or whatever berries are available). Drizzle honey over the berries. Evenly distribute the currants. Arrange the meat pieces over all. Add 7 tablespoons of reserved liquid to each pie. Cover with the pastry lid, crimping the edges to seal. Pierce with fork. Sprinkle edges of the pie with cinnamon sugar. Bake for 40 mins until the crust is slightly browned. Add almonds and wine to half of the reserved broth and simmer for 7 minutes to make a side sauce. Add more reserved liquid as necessary, sauce should be the consistency of heavy cream. Serves 48