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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

Chinese Braising Steak with Ginger

This is the 55th in our “100 Asian Recipe” gig. Yay we’ve broken the back of this little challenge. A lot of the recipes we’ve done have been ‘Street Food’ style and very quick. But this bit of Braising Steak for a little over £2 needed a more ‘Home Style’ slow cook method.

Ingredients:-

500g of Braising Steak, cut into large cubes
1 Onion, roughly chopped
20g of Ginger, sliced
2 Cloves of Garlic, sliced
A small bunch of Coriander, only the stalks., chopped
2 Tsp of Chinese Five Spice
6 Star Anise
1 Tsp of Black Peppercorns
50g of Brown Sugar
100ml Soy Sauce (Gluten free for us)
2 Tbsp Tomato Puree
500ml of Beef Stock
3 Tbsp of Oil

Method:-

(1) Heat a little Oil in a large frying pan. Add the Beef and fry until browned.
(2) Remove from the pan and set aside.
(3) Add the Onion, Ginger, Garlic and Coriander stalks to a food processor and chop to a paste.
(4) Add the paste to the frying pan.
(5) Add a splash of water and fry until fragrant. Adding more water in the paste begins to stick.
(6) Stir in the Five Spice, Star Anise and whole Peppercorns.
(7) Cook over a low heat for five minutes then add the Sugar, Soy Sauce and Tomato Puree.
(8) Return the Beef and stir in the Stock.
(9) Add everything to an oven proof dish and cover.
(10) Place in a pre-heated oven at 160c and cook for 2 ½ hours until the Beef is tender.
(11) Remove the Beef and keep warm.
(12) Add the sauce back to the frying pan and boil until it has reduced and thickened.
(13) return the beef and stir well.

We served ours over boiled Rice garnished with fried Ginger battons and sliced Spring Onions.

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Fish, Chips, Peas and Caper Sauce

OK it’s not quite conventional, but what exactly did you expect from us? Sue’s not a fan of flaky fish generally. But we’ve discovered that we are both very keen on Ray Wings. So when they appear with a Yellow Sticker, all is good!

Nobody needs a recipe for flouring and frying fish I hope? Chips? A but the sauce was something else!

Caper Sauce Ingredients:-

2 Spring Onion whites, finely chopped
½ Tsp of Crispy Cuttlefish and Chilli Paste
2 Cloves of Garlic, minced
2 Tsp of Capers, slightly crushed
Juice of 1 & ½ Lemons
1 Tsp Dried Parsley
1 Tsp Dijon Mustard
Butter
Salt & Pepper

Method:-

(1) Gently fry the Spring Onions in Butter until translucent.
(2) Add the Garlic and fry gently for a couple more minutes.
(3) Reserve a little Butter and add the remaining ingredients except the Parsley.
(4) Simmer over a low heat for a couple of minutes.
(5) Stir in the remaining Butter and Parsley  and drizzle over the fish.

The Crispy Cuttlefish and Chilli Paste was an impulse buy from a Chinese Supermarket at (We seem to recall) £0.99 But it really packs a punch. We will be buying more when needed. But you only need ½ a teaspoon and this jar has lived in the fridge door for months now…... 

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Category: Recipes

King Prawn Curry

Taking advantage of the 3 for 2 offer on the Fish counter meant we had a pack of King Prawns. There had to be a Curry in there somewhere?

Ingredients:-

200g of Raw King Prawns
1 Tbsp of Oil
½ Tsp of Mustard Seeds
½ Tsp Black Onion Seeds
1 Onion, sliced
2 Cloves of Garlic, finely sliced
1 Tbsp of grated Ginger
¼ Tsp of Chilli Powder
¼ Tsp of Ground Coriander
½ Tsp of Turmeric
1 tin of chopped Tomatoes
1 Tsp of Tamarind Concentrate
Juice of a Lemon
50ml of Water
A pinch of Sugar
½ Tsp of Fenugreek
A pinch of Salt

Method:-

(1) Marinade the King Prawns in Oil, Chilli Powder, Black Pepper & Lemon Juice.
(2) Heat a large frying pan or Wok to a high heat. Add a little Oil then fry the Mustard Seeds, Black Onion  Seeds, and Fenugreek.
(3) Add the Onion and fry for a few minutes.
(4) Add the Ginger and Garlic and fry until fragrant.
(5) Add Chilli Powder, Ground Coriander and Turmeric. Stir in until the Onions are coated.
(6)Pour in the Water, Tomatoes, Tamarind and bring to the boil.
(7) Season with a pinch of Salt and a pinch of Sugar.
(8) Turn down and simmer.
(9) In a separate pan fry the King  Prawns until cooked through.
(10) Stir the King Prawns into the sauce.
(11) Serve over boiled Rice and garnish with chopped Coriander.

We had ours with a Coriander and Mint Raita, Lime Pickle, Relish and a few fresh made Poppadoms.

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Korokke recipe

Sue has been fishing for recipes in the darker corners of the Internet again! This recipe made enough for two meals for us, so we had an indoor picnic last night!

Ingredients:-

500g of Potatoes, boiled and mashed
1 Tbsp of Oil
500g of minced Pork
1 Onion, finely diced
2 Tbsp of Soy Sauce (Gluten free for us)
1 Tbsp of Rice Wine Vinegar
1 Tbsp of Shaoxing cooking Wine
½ Tsp of Sugar
50g of Self Raising Floor (Gluten free here)
2 Eggs beaten
2 Cups of Breadcrumbs (Gluten free bread wuzzed works well)
1 Carrot, finely diced
Oil to fry
Salt & Pepper

Method:-

(1) Boil and mash the Potatoes, leaving a few smalls chunks. Add to a bowl.
(2) In a pan fry the Onion and Carrot until the Onion is translucent.
(3) Add the minced Pork, season with Salt & Pepper and fry until the Pork is cooked and slightly browned.
(4) Add the Pork mixture to the mashed Potato and mix well.
(5) Add the Soy Sauce, Rice Wine Vinegar, cooking Wine and sugar. Mix in well.
(6) Divide the mixture into balls and then roll out slightly.
(7) Coat each Korokke in turn in Flour, Egg and Bread Crumbs.
(8) Fry in small batches and drain on kitchen paper.  

Serve with Tonkatsu Sauce. (Recipe Here)

“Korokke is the Japanese name for a deep-fried yōshoku dish originally related to a French dish, the croquette” According to Wikipedia. The resemblance is clear, just with an add Asian twist. These are effectively street food to eat on the run, as it were and I’m sure they work remarkably well.

 

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Bun Tom Heo Nuong

(Vietnamese Shrimps with Rice Vermicelli)

This is essentially a room temperature (Ambient) Noodle dish with fried sea monsters over the top. Sounds dreadful? Not it was as far from dreadful as you can get! We used Atlantic Shrimps (3 for 1 offer, you know!) Which are similar to King Prawns but have a sweeter underlying taste.

Ingredients for the Shrimp marinade:-
 

Atlantic Prawns
1 Tsp of Fish Sauce
A few good grinds of Black Pepper
a Pinch of Turmeric


Ingredients for the Noodle Salad:-

Rice Vermicelli
3 Lettuce leaves, thinly cut
½ a Cucumber, thinly sliced
1/ a bag of Bean Sprouts
1 Carrot, finely sliced
Coriander, finely chopped
Mint leaves, roughly chopped
1 Tsp of dried Basil
3 Tbsp of Peanuts, roughly chopped

Ingredients for the Nuoc Cham (Dipping Sauce):-

¼ cup of Fish Sauce
½ Tsp of Garlic Powder
½ a cup of Warm Water
A dish of Chilli Sauce
50g of Sugar
Juice of a Lime

Method:-

(1) Mix the marinade ingredients and pop the Shrimps in it and place in the fridge.
(2) Cook the Rice Vermicelli according to the instructions on the pack.
(3) Rinse the Noodles with cold water, drain and set aside.
(4) Prepare the vegetables.
(5) For the dipping sauce add the Sugar to warm water to dissolve and then stir in the additional ingredients.
(6) Fry the Shrimps in their marinade until cooked and pink.
(7) Place the Lettuce, Coriander, Mint and Basil in your serving bowls.
(8) Top with the Noodles, Carrots, Cucumber, Bean Sprouts.
(9) Add the fried Shrimps.
(10) Pour over the dipping sauce and garnish with the chopped Peanuts.

We served ours with a soft centred Tokneneng each (Recipe here - http://www.eatwellonuc.org.uk/index.php/recipes/499-tokneneng) This flavour combination had a real wow factor!

 

  1. Hoisin Style Duck
  2. Korean Fried Chicken
  3. Chorizo & King Prawn Pizza
  4. Hoisin Duck Breasts

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