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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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Pork Puttanesca recipe, eat well on universal credit

Well the very unpromising looking Pork Shank actually turned out to be incredibly good. This recipe is certainly well within our self imposed budget and packed with flavour.

Ingredients:-

1 Pork Shank
3 Cloves of Garlic, minced
1 Onion, diced
4 Anchovies
2 Tbsp of Tomato Puree
1 Tin of chopped Tomatoes, plus a tin of water
2 Tbsp of mixed Olives
A Handful of fresh Basil, chopped. Plus some to garnish
2 Tbsp of Red Wine Vinegar
1 Tbsp of Capers
½ Tsp of Cayenne Pepper
½ Tsp of Sugar
Salt & Pepper to season
Grated Italian style Cheese to garnish
Oil to fry

Methods:-

(1) Season the Pork with Salt & Pepper.
(2) In a large pan or Dutch Over heat a little Oil over a high heat and sear the Pork on all sides.
(3) Remove and set aside.
(4) Reduce the heat and fry the Onions until softened.
(5) Add the Garlic and stir in. Cooking for a further minute.
(6) Add the Anchovies and Tomato Puree.
(7) Add the Tinned Tomatoes, Water, Olives, Cayenne Petter and Sugar.
(8) Simmer for 2 minutes.
(9) Return the pork.
(10) Cover and place in a pre-heated oven at 150c for 4 hours until the Pork is tender.
(11) Remove the Pork and shared. Discarding the bones and skin (The Foxes loved the skin!)
(12) Return the Pork and place on the hub to simmer until the sauce has thickened.
(13) Garnish with chopped Basil and Italian style Grated Cheese.

We served ours on a bed of Gluten free Spaghetti, which worked really well.


 

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Chicken Tagine recipe, eat well on universal credit

Special offer Chicken Thighs were the foundation of this recipe. We also had half a pick of dried Apricots loitering in the fridge. We also made some Preserved Lemon a while ago.

Ingredients:-

4 Chicken Thighs, seasoned with Salt & Pepper
1 Onion, sliced
100g of Dried Apricots
2 Cloves of Garlic, minced
1 Cinnamon Stick
1 Tin of Chopped Tomatoes
1 Tin of Chickpeas, drained
1 Tbsp of Preserved Lemon, minced
Oil to fry

Spice mix ingredients:-

(Ras El Hanout)

1 Tsp of Salt
¾ of a Tsp of Ground Cumin
¾ of a Tsp of Ground Ginger
¾ of a Tsp of freshly Ground Black Pepper
1/ a Tsp of Allspice
¼ of a Tsp of Ground Cinnamon
¼ of a Tsp of Ground Coriander
1/8 of a Tsp of Ground Cloves

Method:-

(1) Soak the Apricots in boiling water for 30 minutes and then drain.
(2) Season the Chicken, heat Oil over a high heat and add the Chicken skin side down.
(3) Cook for 5 minutes until the skin is golden brown.
(4) Turn the Chicken over and cook for a further 2 minutes.
(5) Remove and set aside.
(6) Reduce the heat to medium and add the Onions and fry until softened.
(7) Add the Garlic and cook for a further minute.
(8) Add the Spice Mix and stir well.
(9) Add the Cinnamon Stick, Tomatoes, Chickpeas, Apricots, Stock and Preserved Lemon, stirring well.
(10) Place the Chicken on the top skin side up.
(11) Increase the heat bringing the liquid to the boil and cover for 5 minutes.
(12) Remove the lib and allow to simmer for 20 minutes or until the Chicken is cooked through.

We garnished ours with a bit of Parsley from the balcony and served with mixed Rice. The favours really worked together and the citrus hit from the Preserved Lemon really lifted it.

 

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Italian Braised Beef Stew recipe, eat well on universal credit

This was a recipe for 6 people which we did our best to scale down. But it’s still going to be a 4 portion gig for us. We’re having the remainders is big Gluten free Yorkshire Puddings tonight. So although the ingredients initially broke budget, the number of servings brings it back.

Ingredients:-

400g of Beef Skirt
20g of Dried Mushrooms (We used the last of our foraged Pine Bolete which we dried using the dehydrate function in the Air Fryer)
1 Onion, sliced
1 Celery Stick, chopped
4 Cloves of Garlic, minced
175ml of very cheap Red Wine
1 Tsp of Dried Oregano
3 Sprigs of Rosemary (Foraged in our case)
2 Bay Leaves
40g of Tinned Chopped Tomatoes
2 Tbsp of Tomato Puree
300ml of Beef Stock
250g of Small Potatoes
50g of Pitted mixed Olives
2 Tbsp of Capers
Salt & Pepper to season
2 Tbsp of Cornflour to coat the Beef
Oil to Fry

Method:-

(1) In a Dutch Oven season the Beef with Salt 7 Pepper then coat in Cornflour.
(2) Heat a little Oil and fry to brown on all sides.
(3) Add the Onions and Garlic and fry over a medium heat until softened.
(4) Add all the remaining ingredients apart from the Potatoes, Capers and Olives.
(5) Allow to simmer for at 150c for 5 hours covered.
(6) Stir gently occasionally.
(7) After 3 hours add the Potatoes, Capers and Olives, stir in and allow to simmer for a further 2 hours.

We’ve decided to create a series of Winter Warmers because we enjoy having a theme. As a starting point this was pretty good…..

 

 

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DIY Black Bean Sauce, eat well on universal credit

We have a handy Chinese supermarket where we can get things like Fermented Black Beans, which is rather cool. To be honest we could have bough this in a jar. But it wouldn’t have tasted anywhere near as good and it wouldn’t have been as much fun. Fun is part of the cooking gig after all?

Ingredients:-

3 Tbsp of Fermented Black Beans
2 Tbsp of Garlic, minced into 1 Tbsp of Olive Oil
1 Tbsp of Black Treacle
3 Tbsp of Soy Sauce (Gluten free for us)
1 Tsp of White Rice Wine Vinegar
1 Tbsp of Cornflour & 2 Tbsp of Water mixed to a paste
2 Tbsp of fresh Ginger, Minced
2 Tbsp of Shaoxing Wine
½ a Tsp of Sriracha
The green tops of 2 Spring Onions, finely chopped

Method:-

(1) Soak the Black Beans in water for an hour, drain and mash.
(2) Mix in the Garlic in Oil and the Ginger.
(3) Add to a pan over a low heat and simmer for 2 minutes, stirring constantly.
(4) Add all the other ingredients except the Cornflour mix.
(5) Simmer for 20 minutes.
(6) Stir the Cornflour and water as it will have settled and add.
(7) Add to the sauce and simmer for a few minutes until thickened.

This make about 500ml of really strong Sauce. We’re having the remainder with slow braised Pork Shoulder this evening.

 

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Sweet & Soup Pork Ribs with Pomegranate Molasses, eat well on universal credit

We had quite a bit of  Pomegranate left from the night before in the fridge. So waste-not-want-not and all that…...

Marinade Ingredients:-

500g of Pork Ribs
500ml of  Pomegranate Juice
Water to cover the Ribs

Sauce Ingredients:-

120ml of Pomegranate Molasses
2 Tbsp of Brown Sugar
2 Tbsp of Brown Sauce
2 Tbsp of Tomato Sauce
1 Tbsp of Red Wine Vinegar
1 Tbsp of Worcestershire Sauce
½ Tsp of Grated Ginger
1 Tsp of Cumin
1 Tsp of Cumin Seeds

Method:-

(1) Pour the Pomegranate Juice over the Ribs with enough water to cover entirely.
(2) Cover with foil and cook for 2 hours in a pre-heated over at 160c.
(3) Turn half way through.
(4) Add all the Sauce ingredients to a pan and gently simmer until it thickens.
(5) Drain the Ribs and coat in the Sauce.
(6) In an over proof dish place in a pre-heated oven at 200c for a further 20 minutes, bashing occasionally.

We served ours with a fresh salad and twice fried Chips. Really tasty!

 

  1. Welsh Seafood Frittata
  2. Bacon wrapped Chicken with Honey Glaze
  3. Slow Roast shoulder of Lamb with Pomegranate Molasses
  4. Bits of Pig Casserole

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