Tomato & Lamb Bredie Pie – Tracy Foulkes

Tracy Foulkess Tomato & Lamb Bredie PieTracy Foulkes’s Tomato & Lamb Bredie Pie

Tracy Foulkes can be guaranteed to come up with a little ‘new look’ Bredie.  Made with no bones and with a cheeky little pie crust on top, it is perfect for those cool early summer evenings.

1kg free range lamb cubes
4 tbsp flour
1 tbsp NoMU Sea Salt
2 tbsp NoMU Olive Oil
1 large onion, diced
1 tsp crushed garlic
1 tbsp NoMU Roast Rub
1 fresh bay leaf sprig

400g tin of peeled, chopped Italian tomatoes
2 tbsp NoMU Lamb Fond
250ml hot water
200g puff pastry
1 egg
60ml milk

Place the lamb, flour and NoMU Sea Salt in a bowl or zip-lock bag and toss to cover the lamb evenly with the seasoned flour. Heat the olive oil in an oven proof pot or casserole dish and brown the meat in batches taking care not to over crowd the pan. Remove the meat from the heat and set aside.

Add a little more olive oil to the pan if necessary; add the onions and let them sweat for a few minutes. When the onions begin to soften and become translucent, add the garlic, NoMU Roast Rub, bay leaf and tomatoes and cook for a further 2 minutes. Place the meat back into the pan and stir to coat.

Combine the NoMU Lamb Fond and hot water in a separate bowl or jug and pour over the lamb. Cover and leave to simmer over low heat for 3 hours until the lamb is tender. Check the seasoning and add more salt or concentrated Lamb Fond if necessary.

Preheat the oven to 220°C. Pour the bredie into a large pie dish, cover with puff pastry and seal or crimp the edges. Whisk the egg and milk together and using a pastry brush, lightly coat the pastry with the egg wash. Using a sharp knife, pierce a hole in the centre of the pie to allow the steam to escape and bake in a hot oven for 10-15 minutes until golden and crisp.

Serves 4

Michael’s wine recommendation – CLICK HERE

Peter Falke Syrah 2013Peter Falke Syrah 2013

TracyTracy Foulkes

Tracy Foulkes is the heart and soul behind NOMU. Her passion for flavour inspired her to start the company in December 2000 in a very small, front room of her home in central Cape Town. Her love of spices and the stylish, uncomplicated way she loves to cook is very much evident in the NOMU range of products where the emphasis is always very clearly on Quality, Consistency and Innovation with an authentic and unusually personal story attached!
Tracy has become a well-respected South African food personality and businesswoman while NOMU’s story as an entrepreneurial case-study and branding success story has also seen the brand earn critical acclaim and attention in a variety of food related television programs, featured editorials and events. The NOMU Brand Story is presented in a variety of public speaking events throughout the year by Tracy’s partner and NOMU Co-Creator, Paul Raphaely.

Click here to go to the NOMU website

 

 

 

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October 27th, 2015|Categories: Recipes|Tags: , , , |