Hello everybody, it is Drew, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, lamb neck & kidney pie. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Lamb Neck & Kidney Pie is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It is simple, it is fast, it tastes yummy. Lamb Neck & Kidney Pie is something which I’ve loved my entire life. They are nice and they look fantastic.
Lamb neck is a fabulously underrated and inexpensive cut of lamb. It is a tough cut that needs very long, slow cooking. It may look as though there isn't much meat, but it yields a surprisingly generous.
To begin with this recipe, we have to prepare a few components. You can cook lamb neck & kidney pie using 11 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Lamb Neck & Kidney Pie:
- Get 350 g Ready Rolled Puff Pastry
- Make ready 150 g Lamb Neck
- Make ready 200 g Lamb Kidney
- Take 5 g Bouquet Garni (Parsley, Marjoram, Thyme, Rosemary, Bay Leaf)
- Prepare 1 medium Celery stick
- Take 1 medium carrot
- Get 3 garlic colves
- Get 1 lamb stock cube
- Get 4 tbsp Worcestershire Sauce
- Take 1 tsp wholemeal flour
- Prepare 1 egg
They make an ideal meat for Hot-pot. Remove the lamb neck, wipe the pan, and add more oil to coat. Find lamb neck stock images in HD and millions of other royalty-free stock photos, illustrations and vectors in the Shutterstock collection. Thousands of new, high-quality pictures added every day.
Steps to make Lamb Neck & Kidney Pie:
- Heat a wide based pan with a drizzle of vegetable oil over a high heat.
- Cut the kidney's and Lamb neck into chunks and season all the meat generously with salt and pepper.
- Once the pan is hot, add the kidney pieces to the pan to brown. Meanwhile, dice the celery and carrot and add them to a slowcooker. Crush the garlic with the skins on and add them to the slowcooker.
- Once the kidney piece's a browned, remove from the pan and set to one side. Return the pan to the heat and now brown the lamb neck pieces. Boil a kettle.
- Once all the meat is browned, add both the kidney pieces and the lamb neck meat to the slowcooker. Return the pan to a medium heat and add the flour to cook off for about 1min.
- Add 300ml of boiled water to the lamb stock cube and mix well, pour this into the pan gradually whilst you whisk the suace in the pan. Then add the worcestershire sauce and whisk well. Leave to reduce by about 1/3rd.
- Pour the gravy into the slowcooker, add the bouquet garni, place on the lid and cook on a low heat setting for about 8hours. (add more water if the mixture dries out too much)
- Pre heat and oven to 170°C fan. Once the pie filling is ready, add the mixture to a pie dish. Place the pastry over the top and trim. Pierce a whole to allow steam to escape during cooking.
- Beat the egg and then egg wash the pastry. Season with some pepper and place in the oven for 20-25mins.
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