Janet’s Steak and Kidney Pie
8ounceslamb,pig PIE CRUST
or ox kidney, cut in 3/4 cup flour
cut in 1-inch chunks
2 tablespoons flour
2 tablespoons or
1/2cup red wine
1/4cup beef stock
Salt and pepper
1. Coat kidneys and steak in flour. Heat oil in a
large flameproof casserole over medium heat, add
meat to the pan a few pieces at a time and cook
until browned all over. Remove the pieces as they
brown, adding more oil if required.
2. When all the meat is browned, reduce the heat
and add onion to the pan; cook until it is almost
tender, stirring occasionally.
Janet Binbasii, Bushey, Hertfordshire
3. Stir in wine, stock, Worcestershire sauce and
browned meat and bring to a boil. Reduce heat,
cover and simmer for 2 hours, or until the meat
is tender. Season to taste with salt and pepper.
4. Sift 3/4 cup flour and salt into a large bowl.
Cut fat into small pieces and add it and the
margarine to the flour. Rub into the flour between
the fingertips until the mixture looks like fine
bread crumbs; add water and stir with a round-bladed knife until the dough begins to stick together
in lumps. Wrap the pastry in parchment paper
and refrigerate for at least 30 minutes.
5. Preheat oven to 400°F. Spoon the meat into
a 9-by-2-inch pie dish and place a pie funnel*
in the center.
6. Roll the pastry out into a circle 2 inches
larger than the dish; cover the pie dish with
the pastry and trim; brush the pastry with
egg and water; make a slit in the center with
a knife to let steam escape.
7. Bake for about 40 minutes, or until the crust
is golden brown and the filling is hot. Makes 6
*A pie funnel or pie bird is a baker’s tool that lets steam
escape from a piecrust and helps hold up the crust.
Anytime for Lamb
Costco is converting more and more members
into lamb fans by offering a good selection of
top-quality cuts that fit the times, notes Costco
vice president Charlie Winters. Lamb is delicious,
different and easy to cook.
DChops are real fast food, cooking in minutes
on the grill or stove top.
DRack of lamb is a celebration feast that cooks
remarkably quickly on the grill or in the oven.
DLeg of lamb requires roasting in the oven,
which takes a little longer, but it feeds
DBoneless leg unfurled, or butterflied,
is perfect for grilling medium-rare.
DShoulder chops are brilliant in a slow-cooker.
Lamb is also versatile. It is at home with the
flavors of many cuisines. If you’re in the mood
for Mediterranean, rosemary and garlic seem to
have been created to go with lamb. It’s the same
with Indian curries or Southwestern American
chili. Classic Sunday dinner with rice and dried-fruit accents is always another option for lamb.
Here’s another international cooking idea
from Australia, where homegrown, grass-fed
lamb is plentiful and gaining recognition around
the world for taste and tenderness.
Grill loin chops over high heat for about
2 minutes on each side, or until they begin to
turn brown. Baste with an Asian-style sauce
made with equal parts soy sauce and peanut
oil seasoned with grated fresh ginger and sugar.
Cook the chops for about 2 minutes more on
each side, or until the internal temperature is
130°F, for medium-rare. Serve with more
sauce on the side.