Pea Soup Floater Recipes

TRADITIONAL AUSTRALIAN PIE FLOATER RECIPE

Steps:

• To make the chutney gently saute the onion in oil in a saucepan until soft then add in tomato cooking for a further few minutes.
• Add remaining chutney ingredients in a saucepan, simmering gently for 45 minutes or until the liquid has evaporated and mixture is a jam consistency.
• In a pre-heated oven, par bake the bottom layer of pastry in individual pie tins for 10-15 minutes. Then set aside.
• In a casserole dish, cook the diced onion in oil until soft then add the lamb chunks and cook until lightly browned.
• Stir in the beer, worcestershire sauce and gravy mixing until combined and there are no lumps left. Slow cook on a low simmer until lamb is tender and almost falling apart.
• Add the lamb gravy mixture to the par baked pie tins, adding pastry lid on the top, seal and coat with egg mix. Bake for 15-20mins or until pastry top is flakey.
• In another saucepan gently heat the peas and butter until just cooked through, add the cream, crushed garlic, salt and pepper and mash to your desired consistency.
• Serve the lamb gravy pie on top of the green pea mash with a heaped spoonful of the chutney to garnish.

PEA SOUP FLOATER

Steps:

• Boil ham hocks in water for at least 2 hours.
• Remove fat and bones and return meat to the pot.
• Add split green and yellow peas and tarragon.
• Simmer slowly for about 3 hours.
• Add carrots and cook another hour.
• Season with pepper and add salt to taste if necessary.
• Cook until peas are mushy and thick stirring to make sure they don't stick.
• Serve with individual beef pie.
• Can be thinned with water for a less solid soup and served with savory herb muffins or cheese scones.

AUSTRALIAN PIE FLOATER

Steps:

• Cut the beef into small bite size pieces Place into a bowl and add the flour. Season with Salt and Pepper and coat the beef in the flour.
• Finely dice the onion and celery.
• In a fry pan heat the butter and oil. Add the celery and onion. Cook for a couple of minutes to soften them but not to brown them. When they are soft remove from the pan and place to one side. Place the pan back on the heat and add a little more oil. Add the beef and cook until it's caramelised on the outside. Return the celery and onion to the pan and add the stock. Spoon in the Vegemite or Yeast Extract and stir through.
• Cover with a lid and simmer for 15 - 20 minutes until the sauce thickens and the beef is cooked through.
• Now either make you pastry or use store bought pastry, either is fine. Roll out to about 1/2 inch / 1.25cm thick and using a tea plate cut out the base of the pie. I used a 6.5inch / 16.5cm plate. Then cut out the lids using something with a smaller diameter. I used a ramekin that was 4 inches / 10cm in diameter.
• To form the base, using the larger of the two circles, hold the side of the pastry between your fingers and pinch a fold as shown in the photos below. Slowly work your way around the pastry pinching every inch / 2.5cm or so and allowing the base to form. Place onto a baking sheet and make the other bases.
• Spoon in the beef filling, filling the pie fairly full. Brush some water on the underside of the pastry lid and place onto the top of the pie. Pinch the side of the pie and the lid together to form a good seal. Using your thumb and two fingers make a crimped edge around the top of the pie.
• Take a sharp knife and make a couple of slits in the lid to allow the steam to escape.
• Brush the top of each pie with a little egg wash.
• Place in a pre heated oven for 25 - 30 minutes until golden brown.
• When cooked remove from the oven and serve on top of a bowl of soup.

SIMPLE HEALTHY GREEN PEA SOUP

Steps:

• Melt butter in a large pot over medium-high heat. Saute onion in hot butter until golden and translucent, about 10 minutes. Stir garlic into onions and saute until fragrant, about 1 minute.
• Stir peas and dill into onion mixture and pour in enough chicken broth to cover. Bring to a boil, reduce heat to medium-low, and simmer until hot, 10 to 15 minutes. Stir milk into soup.
• Puree soup with an immersion blender or pour pea soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Season with salt and pepper.