Steaks en Crout

Ingredients
4 Fillet Steaks (trim the fat off)
2 Small Onions (finely chopped)
1 Clove Garlic (crushed)
125g Mushrooms (finely chopped)
250g Ready Rolled Frozen Puff Pastry (defrosted obviously)
1 Egg (beaten)
4 Slices Ham
40g Butter
Oil
Pinch of Ground Nutmeg

Equipment
1 SHARP Knife
1 Chopping Board
1 Garlic Press
1 Frying Pan
1 Bowl
1 Pastry Cutter
1 Pastry Brush

The Good Bit

1. Pre heat your oven too 220c 425f gas 7. Heat 2/3rds of the butter in the frying pan along with a splash of oil, then cook the onion and garlic for a couple of minutes until soft, add in the mushrooms and the nutmeg and season with salt and pepper, cook over a nice gentle heat until the mushrooms are cooked and there is no more liquid left in your pan, remove from the pan and place in a bowl.
2. Heat the last of the butter in the frying pan then quickly sear the steaks on both sides and then remove them from the heat too.
3. Flour your work surface lightly then spread out the puff pastry, cut out 8 rounds that are slightly larger than the steaks, now go round the outside inch of the rounds with the pastry brush well dipped in the beaten egg.
4. Cut the ham into 8 rounds about the same size as the steaks. Place 4 ham rounds onto 4 pastry rounds then use half the mushroom mixture to cover these four servings, now top with a steak each, then divide the last of the mushroom mixture onto the top of that, finally add the remaining 4 ham rounds and then the four pastry rounds. Press the edges of the pastry together to make nice neat parcels and stick a fork in top to air to escape, using some more of the beaten egg, brush the tops of each a little then stick them in the oven for 20 minutes or until they are golden brown.
   

Serves 4

Spaghetti Bolognese

Ingredients
500g Pasta
500g Minced Beef
1 Onion (finely chopped)
4 Rashers Bacon (rind taken off and chopped)
1 Carrot (diced)
1 Stick Celery (diced)
1 400g Can Chopped Tomatoes
150ml Red Wine (a decent quality wine is better)
125ml Milk
1 Teaspoon Chopped Oregano (1/2 if using dried)
1/4 Teaspoon Dried Nutmeg
1 Tablespoon Sugar
Splash of Olive Oil
Salt and Pepper
Optional
2 Beef Stock Cubes
A Splash of Worcestershire Sauce
Parmesan for Serving

Equipment
1 Sharp Knife
1 Chopping Board
1 Large Frying Pan
1 Large Pan

The Good Bit

1. Add a very good splash of oil to the frying pan and heat the onion, bacon, carrot and celery until the onion begins to brown (5 minutes) stirring continuously. then add the beef and cook until well browned, at this point you can add the stock cubes and a splash of sauce if you are using, stir well and cook for another minute.
2. Add the red wine and bring to a good boil, cooking until the wine has reduced by about 2/3rds.
3. Add the milk and nutmeg and cook until most of the liquid has been soaked up by the meat, then add the tomatoes, sugar and oregano and leave to simmer over a low heat for 2-3 hours. Season
   
4. Cook the pasta when required, usually about 10-15 minutes in a pan of boiling salted water, (don't be afraid to get a spoon in there and try a piece, if it's still crunchy give it a few minutes more, if it's soft, get it out straight away)
5. Serve a 1/4 of the pasta each and a good helping of the bolognese on top, sprinkle Parmesan on top for the authentic taste!

Serves 4