200g plain flour
75g icing sugar
140g unsalted butter
1/2 beaten egg
For egg custard
2 beaten eggs
50g sugar in 150ml water and 50ml milk (add warm water with sugar, then add milk, let it cool)
1. mix all of the things in for pastry, eggs last
2. mix it until it becomes a dough
3. flatten it out and put if on a cling wrap, chill for 30 mins
4. then moving on to the custard
5. mix the cooled milk mixture with the beaten eggs
6. take out the flattened pastry
7. cut it into a size which it will fit in the mold
8. if the mold has a diameter of 7cm, cut 8cm out
9. put the pastry into the sides of the mold so that the pastry is 1-2mm above the mold
10. chill for 10 minutes
11. pour in the custard mixture until it fills in 70%
12. preheat oven to 180°C
13. bake in oven for 20-25 minutes at 180°C (356°F)
14. lower the heat of the oven to 160°C (320°C) when crust turns golden
15. after they are done (custard solidifies), leave them on the table for 7 minutes before taking them out
ox tail 1.5kg
3 carrots
2-3 onions
2 tomatoes
7-8 mini cloves of garlic
tomato puree 2 tablespoons
salt 1-2 teaspoons
black pepper 1-2 teaspoons
any herbs you have you can add it in
1. season oxtail with pepper and salt
2. pan fry the oxtail with butter in a big pot
3. add 2 tablespoon of oil
4. chop 2 onions, 2 carrots and 7-8 cloves of garlic
5. place all of the veggies into the big pot, put them above the oxtail
6. add in the red wine until it covers the beef entirely and reaches the veggie above the oxtail
5. add in the 2-3 tablespoons of tomato puree
6. add 300-400ml of beef stock
7. add in salt, black pepper and any kind of herbs into the pot
8. boil for 1hr 15 minutes to 1.5 hours