Comfort+Food+-+dishes+you+can+make+for+people

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 * Briam **
 * Black Dog Cottage Cookbook, p49 by Adie McClelland**
 * Posh cottage pie **
 * Cuisine, issue 153 by Fiona Smith**


 * Briam **
 * Black Dog Cottage Cookbook, p49 by Adie McClelland**

2 potatoes, peeled and sliced: 1 red onion, sliced 2 cloves garlic, crushed 2 courgettes, sliced 1 red or green pepper, deseeded and sliced 1 aubergine, halved, chopped into chunks (Note: carrot(s) and/or kumar are also good alternatives) 5 medium-sized tomatoes, roughly chopped (or a tin of tomatoes) 120 mls extra virgin olive oil 120 g tomato paste mixed with 350 mls of warm water salt & freshly ground black pepper

Pre-heat oven to 150˚C. Put all the chopped and sliced vegetables into your baking dish. It does not matter in what order, there is no order to this dish. Pour over the oil, the tomato paste mixed with water, and season. Do not worry if it doesn't seem enough liquid to bake all the vegetables, remember that the raw tomatoes will render their own liquid. Mix everything with your hands and baked uncovered for at least 1 1/2 hours, turning over once or twice. The next day, check seasoning.
 * Method**

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Here's the recipe for Posh Cottage Pie from Cuisine:

http://cuisine.co.nz/cuisine.nsf/recipes/posh-cottage-pie =Posh cottage pie = BY FIONA SMITH | CUISINE ISSUE #153

 //Photo by Aaron McLean// SERVES: 6This is a deliciously luxurious version of a cottage pie - one you could serve to friends for a dinner party. Porcini mushrooms add a wonderful flavour but are expensive so I have made their addition optional. I used washed rind cheese in the mash because I love its pungent mushroomy character.

20g dried porcini mushrooms

4 tablespoons olive oil

1kg premium beef mince

2 small onions, finely chopped

2 carrots, peeled, finely chopped

2 celery sticks, finely chopped

1⁄2 cup loosely packed parsley, chopped

500ml red wine

400g can peeled tomatoes

1 cup beef stock

1 bouquet garni (made of a bay leaf,

parsley stalk and thyme stalk tied together), fresh or dried

1.2kg floury potatoes, peeled and cut into large pieces

3⁄4 cup milk

50g butter

200g washed rind cheese (such as

Taleggio, Ramara or Galactic Gold) or any cheese you like, cut into small cubes

1 teaspoon smoked paprika If using the porcini, rinse well then place in a small bowl and cover with warm water. Leave to soak for 20 minutes then drain, reserving the soaking liquid, and chop. Reserve. Heat 2 tablespoons of the oil in a large heavy-based saucepan over high heat. Add the mince and fry until browned (you may need to do this in 2 batches). Remove from the saucepan and set aside. Reduce the heat to low-medium then add the remaining 2 tablespoons of oil. Fry the onion, stirring occasionally, for 10 minutes. Increase the heat to medium-high and add the carrot, celery, parsley and porcini. Fry gently for about 5 minutes or until soft then return the browned mince to the saucepan. Add the wine to the saucepan and bring to the boil. Add the tomatoes, stock, bouquet garni and reserved porcini liquid. Season with salt and freshly ground black pepper then bring to the boil. Reduce the heat to a gentle simmer then cook for 1 hour, stirring occasionally, until most of the liquid has evaporated and the mixture is thick. Taste and season if needed. Preheat the oven to 180°C. Place the potatoes in a saucepan and cover with cold water. Bring to the boil then simmer until tender. Drain and cover with a tea towel. Heat the milk and butter in the saucepan until the milk is hot. Mash or pass the potatoes through a potato ricer, then stir in the hot butter and milk, along with the cheese. Taste and season with salt. Spoon the beef mixture into a large ovenproof dish then top with the mash. Sprinkle with paprika and bake for 45 minutes until hot and bubbling. Serve with steamed vegetables or a simple green salad. Wine - A robust Hawke’s Bay merlot malbec.