Back Shed Shiraz Grenache 2006

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These home-made pies are far superior to shop-brought pastries. There's a stylish twist in our version – the juicy steak and kidney filling is presented in an open-top tartlet.

Serves 4

Total time: 2 hours 10 minutes, plus chilling
Cooking time: 1 hour 35 minutes

Ingredients

75g wholemeal flour
175g plain flour, plus extra for dusting
1 tsp chopped fresh thyme
125g chilled butter
4 tbsp iced water
400g stewing steak, diced
40ml olive oil
1 onion, finely chopped
4 lamb's kidneys, core and sinew removed, meat chopped
125g button mushrooms, quartered
1 tsp tomato purée
400ml beef stock
200ml Guinness or dark beer
chopped flat-leaf parsley, to garnish

1. To make the pastry, place the wholemeal flour and 150g plain flour in a food processor with the thyme and butter. Process until the mixture resembles fine breadcrumbs. Add the iced water and a pinch of salt and process until the mixture comes together to form a smooth ball. Wrap in clingfilm and chill in the fridge for 40 minutes.
2. Divide the pastry into quarters and roll into 4 equal-sized balls. Roll each ball out on a lightly floured surface, then use to line four 10cm x 3cm loose-bottomed tart tins. Refrigerate the cases for 30 minutes.
3. Preheat the oven to 190ºC/Gas 5. Line the pastry cases with greaseproof paper, fill with rice or baking beans and bake blind for 10 minutes. Remove the paper and beans and return to the oven for 5 minutes, or until golden and crisp. Remove from the oven and set aside. Reduce the oven temperature to 180ºC/Gas 4.
4. Meanwhile, toss the steak in the remaining plain flour. Heat the oil in a saucepan over high heat and cook the steak, in batches, until brown all over, then remove from the pan with a slotted spoon and set aside.
5. Add the onion to the pan and cook over low heat for 5 minutes, or until softened. Add the kidneys and mushrooms and fry over medium heat, stirring, for about 2 minutes. Return the steak to the pan. Stir in the tomato purée, stock and Guinness or beer. Bring to the boil over high heat, then reduce the heat to low, cover and cook for 1 hour. Remove the lid and allow the liquid to reduce for about 10 minutes, or until thick.
6. Place the pastry cases on a baking sheet and heat in the oven for 5 minutes. To serve, put a warm pastry case on each plate and spoon in the steak and kidney filling. Sprinkle with parsley to serve.

Serving suggestion

Accompany with mashed potato and carrots or peas.

Top tip

The tartlet shells can be made a day in advance if they are kept in an airtight container in a cool place.

Perfect partner

Massivo Nero d'Avola 2007 - This wine combines the traditional with a modern twist, just like the tartlets.

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Roast beef is still something that the British do better than anyone else! In this mouthwatering recipe, crisp pastry and tangy horseradish offset a choice cut of beef.

Serves 4

Total time: 50 minutes
Cooking time: 35 minutes

Ingredients

80ml horseradish sauce
250ml soured cream
1 sheet ready-made puff pastry
oil, for greasing
1 egg, beaten
500g piece rib-eye fillet, well-trimmed
2 tbsp plus 1 tsp olive oil
125ml red wine
20g butter
200g button mushrooms, sliced

1. Preheat the oven to 200ºC/Gas 6. Combine the horseradish sauce and soured cream in a bowl and set aside in a cool place.
2. Cut the pastry into 4 equal squares, arrange on a lightly greased baking tray, brush with the egg and bake for 10 minutes, or until golden. Set aside.
3. Season the beef with salt and pepper. Heat 2 tbsp oil in an ovenproof frying pan over high heat, add the beef and cook until browned and sealed all over. Transfer the pan to the oven for 12 minutes, or until cooked to your liking, then leave to rest in a warm place before cutting into slices. Return the pan to high heat, add the wine and stir until the wine is slightly reduced.
4. Melt the butter and remaining oil over medium heat. Add the mushrooms and cook, stirring often, for 3 minutes, or until the liquid has been absorbed and the mushrooms are softened. Season to taste.
5. Split the squares of pastry in half horizontally to create a bottom and top layer. Place the bottom halves on 4 plates. Top each with slices of beef, a spoonful of mushrooms and a blob of the horseradish mixture. Put the pastry lids on top and drizzle with the juices left in the pan.

Variation

Replace the mushrooms with 24 asparagus spears, cooked in boiling water for 1 minute. Arrange the asparagus on the beef with a dollop of horseradish sauce on top.

Perfect partners

The Black Stump Durif Shiraz Magnum 2006 - This exciting recipe deserves an exciting wine!

Chinese Stir-fried Noodles with Beef

This stir-fry recipe is a wonderful combination of Chinese flavours and different textures. The secret of successful stir-frying is speed, so assemble all the ingredients before you begin. Woks at the ready!

Serves 4

Total time: 30 minutes
Cooking time: 15 minutes

Ingredients

1 tsp black peppercorns, crushed
½ tsp Chinese five-spice powder
40ml groundnut oil
500g beef fillet, trimmed
40ml soy sauce
1 tsp Shaoxing rice wine or pale dry sherry
½ tsp sugar
2 tbsp oyster sauce, plus extra for drizzling
20ml sesame oil
1 garlic clove, crushed
1 red chilli, deseeded, finely chopped
1 tsp grated fresh root ginger
500g fresh egg noodles
150g pak choi
80g roasted cashew nuts

1. Preheat the oven to 190ºC/Gas 5. Combine the peppercorns, five-spice powder and half the groundnut oil. Roll the beef fillet in the mixture.
2. Heat a non-stick pan over high heat, add the beef and fry until sealed and brown on all sides. Transfer to a baking tray and roast in the oven for 8 minutes. Remove from the oven and set aside to rest while you cook the noodles, according to packet instructions.
3. Combine the soy sauce, rice wine, sugar, oyster sauce and sesame oil in a bowl. Heat the remaining groundnut oil in a wok over medium heat. Add the garlic, chilli and ginger and stir-fry for 30 seconds.
4. Add the noodles and cook for 1 minute. Add the pak choi and soy sauce mixture and cook for a further 1 minute, or until the leaves are wilted and coated with sauce. Add the cashews.
5. Slice the beef into strips, arrange on top of the noodles and drizzle with oyster sauce to serve.

Variation

If you can’t find pak choi, it can be replaced by the same amount of baby spinach leaves. You can also add chopped spring onions in Step 4.

Perfect partner

Snaggy Point Shiraz 2008 - This medium-bodied Shiraz is just the ticket with this tempting stir-fry.

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This robust Italian classic makes a fabulous family meal. This version is especially tasty and even quite young children will enjoy tucking in.

Serves 6

Total time: 1 hour, plus cooling
Cooking time: 45 mins

Ingredients

7 tbsp olive oil
2 onions, finely chopped
2 garlic cloves, crushed
900g minced beef
2 tbsp chopped fresh mixed herbs, such as basil, parsley and oregano
1 egg, beaten
2 tbsp flour, plus extra for dusting
150g mozzarella cheese, grated
1 tsp sugar
800g canned chopped tomatoes
500g dried spaghetti

1. Heat 2 tbsp oil in a saucepan over low heat and add half the onion. Cook for 6–7 minutes, until soft and lightly golden. Add half the garlic and continue to cook for a further 2 minutes. Allow to cool.
2. In a bowl, mix the minced beef with the fried onion and garlic. Add the herbs and beaten egg and season to taste. Using floured hands and a floured surface, divide the mixture into 24 equal pieces and roll into balls. Place on a plate, cover and refrigerate until required.
3. Meanwhile, make the tomato sauce. Heat 2 tbsp oil in a saucepan. Add the remaining onion and garlic and cook over low heat until soft and lightly golden. Add the tomatoes and season with the sugar and salt and pepper to taste.
4. Cook, uncovered, for 30 minutes, or until thick. Meanwhile, heat the remaining oil in a frying pan and cook the meatballs for about 10 minutes, or until cooked through, turning frequently. Put a pan of salted water on to boil.
5. When the meatballs are cooked, put them in an ovenproof dish with the tomato sauce and top with the mozzarella. Place under a preheated grill until the cheese has melted.
6. In the meantime, cook the pasta in the boiling water until al dente. To serve, divide the spaghetti among 6 serving plates and top with the meatballs and sauce.

Variations

Use pork mince instead of beef and add 2 tsp chopped fresh coriander instead of the other herbs. Top with freshly grated pecorino or Parmesan cheese instead of mozzarella.

Perfect partners

Laithwaite Syrah 2005 - Both the wine and the recipe are bursting with flavour but still affordable!

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Succulent and quick-cooking steaks with a side order of fruity salsa make a tasty and colourful weekday supper.

Serves 4

Total time: 25 mins
Cooking time: 4–6 minutes

Ingredients

150g raspberries
100g finely chopped mango
1 red onion, finely chopped
1 red chilli, deseeded and finely chopped
3 tbsp finely chopped fresh mint, plus extra to garnish
20g finely chopped fresh coriander
1 tbsp red wine vinegar
1½ tbsp extra virgin olive oil
500g frying steaks

1. For the salsa, place the raspberries and mango in a large bowl and add the onion and chilli. Stir in the mint and coriander.
2. Add the vinegar and 1 tbsp oil and season with freshly ground black pepper. Use a fork to gently crush some of the raspberries and allow the juice to seep into the salsa. Set aside in a cool place until ready to serve.
3. Brush the steaks with the remaining oil and season. Heat a ridged griddle pan or non-stick frying pan until very hot, then sear the steaks for 2–3 minutes on each side, or until cooked to your liking.
4. Serve the steaks hot from the pan, with the salsa and rice. Garnish with mint.

Top tips

Make the salsa up to 24 hours in advance and chill until needed. For the best flavour, allow it to come up to room temperature before serving.

Perfect partner

Château Millegrand-Mourral Minervois Grande Réserve 2007 - Settle down with a glass of this ripe, fruity wine and this sumptuous dish and savour the flavour combination!

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The balsamic vinegar in this dish enhances the flavour of the beef, while the chilli adds extra punch. This recipe is perfect for entertaining, as it can be prepared in advance.

Serves 8

Total time: 50–75 mins, plus overnight marinating and cooling
Cooking time: 35–60 mins

Ingredients

2 large garlic cloves, crushed
2 red chillies, deseeded and finely chopped
2 tbsp wholegrain mustard
200ml balsamic vinegar
1kg fillet steak
olive oil, for searing
750g asparagus spears
100g butter
finely grated zest and juice of 1 lemon
2 tbsp hot water

1. Place the garlic, chillies, mustard and vinegar in a shallow dish and mix well. Add the beef, turning to coat with the marinade. Cover and chill overnight, turning occasionally.
2. Preheat the oven to 200ºC/Gas 6. Remove the meat from the marinade and pat dry with kitchen paper. Discard the marinade.
3. Heat a little oil in a large frying pan. Sear the fillet on high heat until brown all over. Place in a non-stick roasting tin and cook for 35 minutes for rare, 50 minutes (for medium) or 1 hour (for well done). Remove from the tin and leave to cool, then chill if not serving immediately, but remove from the fridge about 30 minutes before serving to bring it up to room temperature.
4. Meanwhile, add the asparagus to a pan of boiling water and cook for 3–4 minutes, or until just tender. Drain and refresh under cold water.
5. To make the lemon butter sauce, melt the butter with the lemon zest and juice and season well. Allow to cool, then chill.
6. To serve, slice the meat and arrange on plates with the asparagus. Mix the hot water into the sauce and pour over the beef and asparagus.

Variation

As an alternative to fillet steak, try using Aberdeen Angus rump, topside or top rump.

Perfect partner

Edward’s Block Founder's Reserve Cabernet Sauvignon Napa Valley 2005 - This sensational red wine is a joy to drink with this gorgeous beef dish.