Bokkie's Quick & Easy Peppermint Crisp Tart

 There are millions of recipes for this tart, and all excellent I'm sure! My recipe is a simple and easy and quick one, and I'm most definitely not saying mine is the "best". But I can promise you, you will be very happy and satisfied! Very! If it lasts more than a day, I will be surprised! In my house it doesn't! 

Makes 1 medium tart

INGREDIENTS

1 x  packet Tennis Biscuits, crushed

2 TBS butter, melted

2 - 3 Peppermint Crisp Chocolates* grated

250 ml fresh cream

1 can Caramel Treat

METHOD

• Crush the biscuits until very fine, and add 2 TBS melted butter and mix well. Press firmly onto the bottom of a medium size tart dish and let cool in fridge
• Whip the cream with your electric beater until stiff and add the caramel and whip until well combined
• Add the grated peppermint crisp (leaving a bit for the topping)
• Spoon onto the crust and sprinkle the leftover chocolate over
• Put into the fridge for at least an hour before serving

NOTES

*The real Peppermint Crisp chocolate from Nestle are ridiculously expensive! If you can afford it or get on special, it really really is the best. But, Cadbury's mint chocolate (the 88g slab) is not a bad second and you can just use that.

You can also use Orley Whip if you don't want to go through the trouble of whipping fresh cream.

If you want to, you can also put a layer of tennis biscuits after a layer of filling and ending with filling. 

Steak and Guinness Pie

The ultimate comfort food when the weather is miserable! There are many versions of this classic Irish stew, but all in all, the secret is low and slow cooking. At least 2 hours to get that meat super tender. 

Serves 3 - 4

INGREDIENTS

2 TBS olive oil

500 - 600g chuck steak / boneless short rib or beef shin/rump steak or other stew beef

salt & pepper to taste

2 garlic cloves, crushed

1 onion, chopped

3 TBS flour

1 can Guinness Beer (about 440ml)

1 sachet tomato paste (4 TBS)

1 1/2 cups chicken stock (or beef stock)

2 carrots, peeled and cut into slices

Celery, cut into pieces (about 2 large stalks)

2 bay leaves

3 sprigs thyme / 1/2 tsp dried thyme

1 roll Puff Pastry, defrosted

1 Free range egg, beaten

INSTRUCTIONS

1. Cut the beef into chunks (not bite size pieces) and sprinkle with salt and pepper

2. Heat oil in a heavy based pot (or cast iron pot) over high heat. Add the beef in batches and brown. Remove and put on a plate

3. Lower heat to medium. Add garlic and onion and fry until soft. Add carrots and garlic and stir for a minute or two

4. Add flour, stirring until flour is absorbed

5. Add Guinness, chicken stock, tomato paste. Stir through and add bay leaves and thyme

6. Return beef to the pan. Cover and let simmer over low heat for about 2 hours until the meat is very tender

7. Remove the lid and simmer for about 20 minutes or so, until nice and thickened. If not thick enough, make a slurry with Maizena (cornstarch). The stew consistency shouldn't be too watery

8. Switch off the heat and let stew cool a little bit. Then spoon the stew into a greased casserole dish. Preheat the oven to 200 degrees Celsius (fan assisted)

9. Roll the puff pastry out on a lightly floured surface and carefully put pastry onto the top of the filling. Press the edges firmly against the casserole dish with a fork, and brush the pastry with beaten egg. Make a cross in the middle of the pie to let steam escape. Use any leftover pastry (if you had to cut off pieces to make it fit) to make shapes if you like, just be sure to brush them nicely with the egg. 

10. Bake for about 30 - 35 minutes. Serve with mashed potatoes, and a nice garden salad if preferred.