{"id":14835,"date":"2015-03-20T08:09:30","date_gmt":"2015-03-20T08:09:30","guid":{"rendered":"https:\/\/test10.co.za\/C\/?p=14835"},"modified":"2015-03-20T08:52:30","modified_gmt":"2015-03-20T08:52:30","slug":"get-your-pie-on","status":"publish","type":"post","link":"https:\/\/test10.co.za\/C\/get-your-pie-on\/","title":{"rendered":"Get your pie on!"},"content":{"rendered":"

Karl Tessendorf<\/a>\u00a0<\/strong>cooks up an amazing Balsamic Lamb Pie. Fall-apart lamb, balsamic onions and crispy pastry\u2026 a match made in heaven.<\/p>\n

When it comes to food everyone has their favourite. For me, ever since I can remember, it\u2019s been pies. They are my absolute Achilles\u2019 heel and for good reason. I mean who doesn\u2019t like pastry? It\u2019s the crispy, golden food of the gods, and when you pack it full of meat and gravy\u2026 come on. Speaking of Achilles, I\u2019m pretty sure that had the Greeks had arrived at the gates of Troy with a boat load of pies instead of warriors, they would have had a much warmer reception.<\/p>\n

The inspiration for this adventure comes from a trip to the Knysna Oyster Festival. After a conversation with a fellow pie enthusiast, I stopped at the Peregrine Farm Stall in Elgin on the way home. He told me that their springbok pie was his ultimate, so naturally I had to try one. I bought two just to be sure, along with two pepper steak pies \u2013 for further research purposes. I smashed one in the parking lot before leaving and I have to say, Peregrine makes a pie that I\u2019d happily offer up to the gods.<\/p>\n

So with a satisfied feeling in my belly and pie crumbs in my beard, I began planning my pie for Rumbling Ramblings. Originally I had another recipe in mind, which involved braaied peri-peri chicken, but after an epic dinner at a friend\u2019s house everything changed. My friend Kate whipped up a simple red wine and balsamic braised lamb dish. As soon as I tasted it, I knew I had my pie filling. The lamb was fall-apart tender and the braising liquid had reduced to a dark, almost sticky consistency. It was sweet and tart at the same time, and because it\u2019s made with lamb knuckle, you get to slurp the marrow out the bones.<\/p>\n

\"Balsamic-Lamb-Pie-567x300\"<\/a><\/p>\n

I\u2019ve used an easy-to-make hot water pastry because it gives a golden, buttery crust. There\u2019s also no need to blind bake the pastry before filling, just remember to remove (and slurp) the bones before filling the pie. I\u2019m a sucker for anything country, so I\u2019ve used a round dish for added country charm. If you really want to evoke some children\u2019s story book memories, you could leave it to cool by the windowsill, and let the scent of freshly baked pastry permeate the neighbourhood.<\/p>\n

Thanks to my friend Kate for sharing the lamby goodness recipe, and to whoever invented pastry, you have my eternal gratitude.<\/p>\n

To make your Baa Baa Balsamic Lamb Pie Click HERE<\/a><\/strong><\/h4>\n","protected":false},"excerpt":{"rendered":"

Karl Tessendorf\u00a0cooks up an amazing Balsamic Lamb Pie. Fall-apart lamb, balsamic onions and crispy pastry\u2026 a match made in heaven. When it comes to food everyone has their favourite. For me, ever since I can remember, it\u2019s been pies. They are my absolute Achilles\u2019 heel and for good reason. I mean who doesn\u2019t like pastry? It\u2019s the crispy, golden food of the gods, and when you pack it full of meat and gravy\u2026 come on. Speaking of Achilles, I\u2019m pretty […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[4098],"tags":[],"class_list":["post-14835","post","type-post","status-publish","format-standard","hentry","category-general"],"acf":[],"brand_slug":"","_links":{"self":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts\/14835","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/comments?post=14835"}],"version-history":[{"count":0,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/posts\/14835\/revisions"}],"wp:attachment":[{"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/media?parent=14835"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/categories?post=14835"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/test10.co.za\/C\/wp-json\/wp\/v2\/tags?post=14835"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}