Line the base of the pie tin/tins with shortcrust pastry and leave in the fridge to rest.
In a heavy based casserole dish, dust the chuck, the onions and add the beef in the flour and mustard powder and brown off in 1 tablespoon of vegetable oil. Remove from the pan and place on absorbent paper while you cook the onions in the same pan.
Add the meat back to the pan with the onions and the mushrooms, cook for a few minutes then add the brown ale to deglaze the pan. Add the bay leaf and thyme. Add the Worcestershire sauce and the tomato puree. Add a splash of brown stock, if needed, to loosen the mix.
For the best results, cook for 2 hours, either in the oven at 170c or on top of the stove with the lid on. When the filling is made put in the fridge to cool. This will get better with time so don’t worry if you don’t get around to making the pie today.
To make the pie:
Take the filling and fill your pastry case to the top. Cut out a square of puff pastry to make a lid for the pie. Using a little water ensure the edges are all stuck down and crimp the edges with a fork, brush with egg wash and make a whole in the top to allow steam to escape. Bake in the oven at 170 degrees for 30-40 minutes until the pie is golden brown.
To make the liquor:
Melt the butter in a pan and add the flour, stir for 1 minute and slowly add the chicken stock. Add more as the sauce starts to thicken – don’t stop stirring or you’ll end up with a lumpy mess. Add the parsley and the vinegar, season with salt and ground black pepper. Blitz in a liquidiser and pour into a gravy boat.
To make the mash:
Cut the potatoes in half and bring to the boil in cold salted water. Cook with a lid on until soft. Drain and leave to steam with a cloth over the top. Mash in a ricer and add the cream and melted butter, and season with salt and pepper and nutmeg.
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» 19m ago
Step 6: Conclusions Now you're finished! A professional looking canvas at a very low cost. Here's a few notes that might help as well. If you are stretching a lot of paintings at once, it might be easier to cut all the wood at once but just make sure to keep the pieces together. If your painting is especially large then a cross brace or two may be necessary to create a strong frame. It is a matter of preference but generally if the painting is larger than 3 feet across then a cross brace would be a good idea. For this simply use a 1” x 2” strip cut square and staple it (on both sides of the frame) in the center. The should not be used for the brace pieces. Good luck with framing!
» 4h ago
Step 5: Stretch the Canvas Now you are finally ready to stretch the canvas. To do this lay a piece of paper down on a clean surface, and then the painting face down. Line up the frame so that the molding is against the canvas. To stretch this pull one side of the canvas up and around and staple it in the center of that side. Next take the canvas pliers, stretch the canvas on the opposite side and staple in the center. Although this can be done alone, a second pair of hands might make this step a little easier. Flip the painting over and make sure that it lines up properly with the frame. If it does you can begin stapling the rest of these sides. On the one side of the sides with a staple in it, place two staples, approximately 2”-3” on either side of the center staple while stretching the canvas. Do the same on the opposite side of the painting. Continue to work your way outwards towards the corners, until there you are about 1” from the corner. Next repeat this process along the other two sides of the painting, stretching the canvas tight. When you have completed this you can fold the corners of the painting as you would a present and staple them to the strip in the back. It is a matter of preference if you want the folds on the top and bottom or sides of you painting but being consistent will make them look better.
» 4h ago