Tips + tricks

Sunday Tasmanian - Tassie Living - - TASTE -

+ FIND BEEF BRISKET, in se­lected su­per­mar­kets ( ask at the counter if you can’t see it) and at your lo­cal butcher. + TO MAKE THE creamy po­lenta, place 1 litre of wa­ter in a medium saucepan over high heat and bring to the boil. Re­duce the heat to medium, whisk in 1 cup ( 170g) in­stant po­lenta and cook, whisk­ing con­stantly, for 2– 3 min­utes or un­til thick­ened. Re­move from the heat parme­san, 100g un­salted but­ter, ½ cup ( 125g) sin­gle ( pour­ing) cream and sea salt and cracked black pep­per. Serves 4. + DE­PEND­ING ON the shape of your pie dishes you may need 1 or 2 ex­tra sheets of pas­try.

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