The South Marysburgh Mirror Steak & Kidney Pie By David Larkin This is one of the most British of British foods. You either love it or you hate it. And those that love it are really passionate about it. There is a core of steak and kidney afficionados at St Philip's. My mother used to make it for special occasions and visitors would feel cheated if they did not get some of Phyllis's steak and kidney pie. There are, of course, a thousand recipés but | will give you one based on my mother's which is the simplest and, | think, the best. The basic ingredients are pastry, cubed stewing beef, chopped onions, beef kidney, salt & pepper, beef stock and Worcestershire Sauce. To these may be added at your discretion, chopped bacon (I like to use the pancetta lardons from No Frills), some port or red wine, Kitchen Bouquet and a little dried thyme. Use about three parts stewing beef to one part kidney - you are not making a kidney and steak pie. You might put some garlic in, but in my mother's day that would be high treason! Now there are two schools of thought about how to make this pie. The method | use is to put the filling in, raw, add the pastry, cook at high temperature to puff the pastry, then cook it for a few hours at a low temperature to cook the filling. The more timid among us prefer to stew the filling separately, then fill the pie dish, add the pastry and cook the latter. This does allow you to taste the filling, but having said that, in at least 45 years of using the first method, | have never had a prob- lem. You can use any kind of pastry that is suita- ble for a savoury pie. | always make rough puff pastry but you would also do well to use the com- mercial puff pastry, and you can certainly get by with a regular short crust pastry. Take the kidney and soak it for about an hour in a bowl of cold water. First chop enough onion to cover the base of your pie dish. Follow with the chopped bacon. This dish should have wide rims, to support the pastry. You may want to use a pie funnel or a blackbird if you have one to support the pastry (They have Le Creusot ones at Zest in town). In another bowl, put in some plain flour, salt & pepper, and thyme (if using). Put in some of the cubed beef and stir with a fork until Office Supplies _ Canon - Hewlett Packard » Epson * Lexmark * Brother Laser Toner Cartridges ae FE f= Cm] 7 We also supply fax filt = ° Drintcraft— www.printcraftltd.ca 26 Cold Storage Rd., Picton * 476-3272 ee Open Monday-Friday 8:30 am- 5:30pm jasenge: South Marysburgh’s Annual Easter Parade Saturday, March 30, 2013 10:00 a.m. to 10:50 a.m. Children’s Easter Crafts at the Ann Farwell Library 11:00 a.m. The Parade will leave the Town Hall parking lot and proceed to the Fair Grounds. Wear your Easter finery, and decorate your bicycles and wagons . 11:30 a.m. (time approximate) Easter Egg Hunt on the Baseball Field; ‘Loonie’ Hot Dogs, Coffee, Hot Chocolate and Soft Drinks. Sponsored by The South Marysburgh Recreation Committee