I was very sad to see Keith fall short of victory on Second Chances. As the affable, capable bloke that he is, he deserved to go far.
Ben and I first met Keith when we were scouting for the 1997 Shreveport Fireman’s Calendar. Obviously by scouting, I mean sneaking into the screening room and yelling smutty comments at some of the nation’s finest. I was mid disgusting sexual innuendo when in strolled a bastion of manliness and might – the glorious Keith Nale. I was so desperate to get Keith’s attention I made sure I wasn’t just looking hot that day, I was literally smokin’.
While setting myself on fire to get Keith’s attention was not my finest idea in hindsight, noble Keith rushed to the rescue and quickly put
me out. A beautiful friendship, sadly non-sexual, has endured since that fateful day.
Now that Keith is back at Ponderosa, we are going to turn the heat up in the kitchen and cook something worthy of our old friend.
The Beef and Keith N’Ale Pie literally has a heart of sweet, sweet bacon – dreamy and delicious, just like this fine man.
Beef and Keith N’Ale Pie
700g diced topside steak
4 tbsp plain flour
250ml dark ale
4 tbsp tomato paste
1 can diced tomatoes
4 cloves garlic, crushed
2 small chillies, finely chopped
1.5 cups beef stock
1 brown onion
2 celery stalks
4 rashers streaky bacon
1 sheet puff pastry, thawed
1 beaten egg for pastry wash
Salt and pepper, to taste
Finely chop the onion, carrots, celery and bacon. In a large saute pan, heat some oil and cook the chopped ingredients until starting to soften. Remove from heat.
Coat diced beef in flour and then brown in oiled saute pan in batches. Return all beef and vegetable/bacon mix to pan. Add garlic, chillies, tomato paste, canned tomatoes, stock and beer and simmer for 10 minutes. Pour into a pie dish and cover tightly with foil.
Preheat oven to 150°C. Bake for 90 minutes or until beef is tender and sauce is significantly reduced. Cover with thawed pastry and brush with beaten egg. Bake for additional 30 minutes until golden and puffed.