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Proper Pasty Recipe

Proper Pasty RecipeOK it's not really a Cornish Pasty as Sue cooked it in York. But it's well worth the effort. Even if you're going to call it a Goole or Wetwang Pasty!
 
Ingredients for the filling:-
 
500g Beef, diced
Swede, Carrots and Parsnips, diced
2 Onions, diced
1 Baking Potato, diced 
1 tbls of fresh Thyme
Salt and ground Black Pepper
Paprika
 
Egg Wash:-
 
1 large beaten egg with 1 tbls of water
 
For the pastry:-
 
500g of bread Flour (Gluten free if required)
120g of Lard
1 tsp od Salt
25g of Margarine
175ml water
1 large Egg
 
Method:-
 
(1) In a large bowl add the flour and salt.
(2) Cut the Lard and Margarine into cubes and rub into the Flour aiming for a breadcrumb texture.
(3) Add the egg and stir in.
(4) Slowly add the water and knead.
(5) Turn out onto a floured surface and continue to knead.
(6) Roll out the pastry.
(7) Form into circles.
(8) Add the filling cold.
(9) Egg wash around the edges.
(10) Form your Pasties.
(11) Cook in the oven for 45 minutes at 180c or until the pastry is golden brown.
 
Few meals have roots as deep as the Cornish pasty. A hand-held meat-and-vegetable pie developed as a lunch for workers in the ancient English tin mines of Cornwall. With its characteristic semicircular shape and an insulating crust that does double duty as a handle. The humble pasty today receives special designation along with Champagne and Parma ham as a protected regional food by the European Union. 
 
The Cornish pasty descends from a broader family of medieval English meat pies. The earliest literary reference to pasties is likely from Chaucer’s “Canterbury Tales.” Legal records from 13th-century Norwich describe pastry-makers accused of reheating three-day-old pasties for sale as fresh. In London, a 1350 regulation barred cooks “On pain of imprisonment” from charging more than a penny for putting a rabbit in a pasty. These pasties were little more than cuts of meat wrapped in pastry dough. By then the Cornish pasty made from diced beef, potatoes, swedes and onions had already taken its place in Cornwall’s regional cuisine.
 
The Cornish pasty was a food for families, fishermen and farmers. But it shone in the darkness of Cornwall’s mines. Tin had been gathered in Cornwall since prehistoric times. Mining continued throughout the Roman and medieval eras and into the early modern period. For Cornish men heading underground, the pasty was a  highly efficient food: self-contained, self-insulated and packed with calories. The thick semicircular edge of the crust could be monogrammed with carved-dough initials or toothpick codes to make sure each man took the right pasty as he headed to the mines. The crust had an additional virtue: miners’ hands were often covered with arsenic-laden dust, so the crust could function as a disposable handle.

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Category: Recipes

Hot Wings with Mushroom Risotto

We wouldn't normally buy Chicken Wings as at £2.50 a pack it seems a lot for mostly bones. But the yellow sticker at £0.63 sent these trundling home with me to hide in the freezer!

Ingredients for the Risotto:-

100g Jasmine Rice
1 large Onion, chopped
1 Mushroom, sliced
1 Stock Cube
A palm full of Edamame Beans
1 Spring Onion, sliced
Cumin
Salt to taste
Oil

Ingredients for the Hot Sauce:-

½ a tin of chopped Tomatoes
A slug of Fish Sauce
A squeeze of Tomato Sauce
1 Tbsp Chilli flakes
1 tsp Sugar
Salt & Pepper

Ingredients for the Hot Wings:-

8 Chicken Wings
Hot Sauce (See below)
Oil

Method:-

(1) In a pan add all the ingredients for the hot sauce.
(2) Bring to the boil and then reduce the heat to a gentle simmer.
(3) Us a Potato masher to break the Tomatoes up if they look lumpy and stir occasionally.
(4) Simmer to reduce for 20 minutes then set aside.
(5) In a small pan fry the chopped Onions and sliced Mushroom gently until the Onion is softened. Set aside.
(6) Dissolve the Stock Cube in 500ml of hot water.
(7) In a large frying pan or Wok add a little Oil and dry fry the Rice and Cumin for 5 minutes
(8) Add the Stock a little at a time to the Rice and gently stir.
(9) Pre-heat the oven to 180C.
(10) Oil an oven tray and generously coat the wings in hot sauce.
(11) Add the wings to the tray and pop in the oven.
(12) When the wings are cooked and the Hot Sauce is beginning to brown a little add the fried Onion and Mushroom to the Rice and gently stir in.
(13) If the Risotto is looking too dry add a little extra hot water and Salt to taste if required.
(14) Add the Edamame Beans and half of the sliced Spring Onion and stir in.
(15) Plate the Risotto and place the Hot Wings on top and sprinkle with the remaining Spring Onion.

We reheated the remaining Hot Sauce and served to as a side.

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DIY Bean Based Burger

“E” in our Vegetarian Alphabet experiment is covered by Edamame Beans.

We had a tub of the Urad Dal stuffing from this recipe in the freezer, which made a great foundation for the Burger. - http://www.eatwellonuc.org.uk/index.php/recipes/308-aubergine-baked-boats

The recipe for the Gluten free bun is also here. - http://www.eatwellonuc.org.uk/index.php/recipes/51-monster-burger

What you put in your burger is entirely up to you, but our Bean based Burger went something like this:-

Ingredients:-

Urad Dal – (Split Black Lentils)
½ tube of Tomato Puree
3 Onions, sliced
2 cloves of Garlic, minced
Mixed Herbs
Salt & Pepper
Chilli Flakes

These were the base ingredients in the stuffing from the previous recipe

250g Edamame Beans
50g Gluten free Bread crumbs
Grated Cheese

Method:-

(1) We thawed the stuffing and the  Edamame Beans
(2) In a large bowl we mixed the Bean, Stuffing and Bread crumbs.
(3) Oil a square oven tray.
(4) Blend the Burger ingredients in a food processor.
(5) Press the Burger mix into the tray and flatten.
(6) Place in a pre-heated oven at 180c and cook for 20 minutes.
(7) Flip with a Fish slice and cook for a further 20 minutes.
(8) Place under the grill to brown slightly.
(9) Sprinkle with the grated Cheese and pop back under the grill until the Cheese has melted and slightly browned.
(10) Assemble your Burger.

We made crispy battered Chips and Onion rings as a side / garnish. This was actually two days worth of food for us and we had the remainder yesterday!
 
 

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Category: Recipes

Daikon Chips & Salad

“D” in our Vegetarian Alphabet is Daikon a big fat Radish. Ours cost the princely sum of 80p and we made two very tasty side dishes with it.

Daikon Chips

Ingredients:-

Daikon, cut into chips
Dried Ginger
Chilli / Tomato paste
Soy Sauce
Sugar
Salt

Method:-

(1) Mix all the ingredients (apart from the Daikon) in a bowl.
(2) Coat the Daikon.
(3) Lay in a dry oven tray and roast at 180C until golden brown.

Daikon Salad

Ingredients:-

Daikon, sliced finely
Onion, sliced finely
Soy Sauce
Died Ginger
Garlic
Salt

Method:-

(1) Mix it all together and enjoy as a side!

 

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Category: Recipes

Chickpea, Chilli and Cheese Bake

“C” in our Vegetarian Alphabet seems suitably covered with this recipe title!

As seems to be the case with these Vegetarian creations, we made far too much and will be having a second helping this evening. So a bonus cost and cooking free day sorted!

Ingredients:-

1 tin of Chickpeas, drained
1 tin chopped Tomatoes
Chilli flakes
A squirt of Tomato Puree
1 tsp Sugar
Mixed herbs
2 leaves from a Spring Green Cabbage, chopped
2 medium Potatoes
1 Carrot
1 Small Pepper
1 Onion
1 tsp Turmeric
3 Mushrooms, quartered
Grated Cheese
Oil

Method:-

(1) In a pan add the chopped Tomatoes, Chilli flakes, Tomato Puree, Sugar and mixed Herbs.
(2) Bring to the boil and then simmer for 20 minutes.
(3) Peal and roughly chop your Potatoes, Carrot, Pepper and Onion. Stand in water.
(4) Per boil your Potatoes.
(5) Add your Chickpeas and Turmeric to water in a pan and simmer for 5 minutes. Then drain.
(6) Preheat the oven to 180C.
(7) In a baking tray mix your vegetables and most of the Chickpeas, keep a handful back for a garnish.
(8) Place the tray in the oven for 20 minutes.
(9) Lightly fry most of the Cabbage leaves in a little Oil, keeping ¼ back for a garnish.
(10) After 20 minutes stir the Mushroom into your tray back, pour the Tomato Chilli sauce over and sprinkle with the grated Cheese.
(11) Return to the oven for a further 10 minutes or until the Cheese has melted and slightly browned.
(12) In a deep fat fryer fry the remaining Cabbage leave and Chickpeas until they are crispy.
(13) Form a circle of fried Cabbage leave from the frying pan on your plates.
(14) Spoon the Bake into this circle.
(15) Garnish with the deep fried Cabbage and Chickpeas.

We had a home made Garlic Bread as a side. Again for a pair of Omnivorous creatures this was a very tasty and filling meal.  

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Category: Recipes

Stuffed Stuffing Ball ( Gluten Free)

Well there was the Chilli injected Scotch Egg experiment a while ago. Clearly Sage & Onion Stuffing Balls need “improvement” Either that or we’ve a bit too much time on our hands!

The Cheese we used was actually home made Sage and Garlic Roule, but shop bought will do the trick. Or even Mozzarella….

For the Bread component we used a couple of Gluten free Thins which had been loitering in the freezer. But sliced Gluten free bread works just a well.

Ingredients:-

Fresh Sage, finely chopped
1 Onion, finely chopped
Bread, reduced to crumbs in a food wuzzer
1 Egg, whisked
Cheese
Margarine
Salt & Pepper

Method:-

(1) Combine everything except the Cheese. Use enough Margarine so that you will be able to form your Stuffing into ball which will not fall apart.
(2) Form your Stuffing into balls.
(3) Rub a little Margarine over a baking tray so that your Stuffing Balls won’t stick.
(4) Add your Stuffing Balls to the tray and place in the fridge to harden for 15 minutes.
(5) Press your thumb into the centre of each Stuffing ball and press a piece of Cheese into the middle.
(6) Roll in your hands to close the Cheese in.
(7) Roast in the oven for 20 minutes at 180C.

The Cheese should soften slightly but if you are using a melting Cheese don’t cook for too long or the Cheese will run out.

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