Sue-Anne and Ilse formed a strong bond during the filming of ‘MasterChef SA 2012’. Since the time of the show they have been presenting projects together under the brand Gourmet Sisters. This is the first cookbook of these two rising stars on the culinary horizon.
They chose 44 general ingredients and each gave a recipe that reflects their personality as well as their own preferences and styles. This way you get two exciting recipes using ordinary ingredients such as avocado, chickpeas, chicken breasts, ostrich meat, calamari, chocolate and many more.
The recipes are easy and quick to make, but also exciting. What Ilse does with tomatoes goes in a deliciously different direction to what Sue-Ann does: for the one they are the perfect ingredient for a quick and easy seasonal tomato soup; while the other dreams of her grandmother’s tomato stew.
In the process we learn new ways with old favourites and get to have a lot of fun in the kitchen.
A cookbook for beginners and advanced cooks alike, this is a sure-fire winner from two exciting new stars. We will be hearing a lot more from these two sassy ladies!
Beef, bacon, mushroom and sage pie
I love a great piece of red meat. Nothing is as fulfilling as a perfectly cooked steak, or as rich in SA culture as a bag of biltong or droëwors. There is such comfort in a mince pie, and all we carnivore types love a beef roast or rich beef pie. My world would be a very different place without beef in it.
I love a good pie and the comfort that comes from a pastry filled with meat, gravy and great flavour. This recipe is a firm favourite during colder days, which are fewer and further between these days, but still occur occasionally, what with the topsy-turvy weather of late. It will pair beautifully with a cabernet sauvignon.
- 2 Tbsp. canola oil
- 1 white onion, finely chopped
- 3 cloves garlic, chopped
- 1 kg beef roast, cubed
- 1 x 250 g punnet portabellini mushrooms, sliced
- ¼ cup good-quality red wine
- 1 cup full-fat cream
- 1 cup beef stock
- 3 Tbsp. chopped fresh sage
- 1 Tbsp. sea salt flakes
- 2 tsp white pepper
- 200g bacon, diced
- 1 x 400 g roll puff pastry
Preheat the oven to 180 °C. Grease a square pie dish.
Heat the oil in a large saucepan. Add the onion and cook over medium heat until softened. Add the garlic and beef and brown the meat. Add the mushrooms and cook for a few minutes. Deglaze the saucepan with red wine to remove all the sticky bits from the bottom of the pan, then add the cream.
Add the stock and bring to the boil. Lower the heat, add 2 Tbsp. of the sage and simmer for 10 minutes. Remove from the heat, season with salt and pepper and allow to cool completely.
In a separate pan, fry the bacon until crisp. Add the remaining sage and set aside.
Roll out the puff pastry and cut into two equal squares measuring 60 x 60 cm. Line the pie dish with one square of pastry, ensuring that it covers the base and sides. Fill with the cooled beef mixture and top with crisped bacon bits. Cover with the remaining pastry square, ensuring that it overlaps the sides.
Bake for 25 minutes until golden brown and the pastry is cooked. Serve immediately with a side of salad or veg.
©Sue-Ann Allen and Ilse Fourie
Published by Human & Rousseau