Month: July 2016

TRADITIONAL CORNISH PASTIES

CORNISH PASTIE 
Okay, it is not low fat and uber healthy, but it is full of wholesome ingredients and damn tasty! A firm favourite of my four year old, these were his special request for his birthday party.

This was actually my first time ever making these….I had to YouTube how to crimp them!!

This will make four large or eight smaller pasties
PASTRY

500g Strong Bread Flour

120g Vegetable Shortening or Suet

Large Pinch Salt

25g Margarine or Butter

175ml Water
Firstly add the flour to a baking bowl along with the suet or shortening.
Add the salt, margarine or butter and then all of the water.
Using a spoon combine the ingredients in the bowl. 
Now use your hands to really stick it all together, if need be add a tiny drip of water or two but this has to be a fairly dry dough so don’t worry about it looking too dry!
Now turn it out onto a dry surface, no need for flour as it is not a sticky dough.
Now knead and combine thoroughly as if you are kneading bread. Using the heel of your hand quickly knead it stretch it, roll into a ball and repeat. Keep this up for about five minutes, at this point it should become smooth and glossy as the shortening breaks down…it is a good arm workout!
When it is nice and smooth, wrap in cling film and put in the fridge for around 45 mins.
While the dough is resting make the filling.
THE FILLING 😋
350g Tenderised Rump Steak

350g Waxy Potatoes 

200g Swede

175g Onions

Maldonado Sea Salt and Black Pepper

Butter 
Peel the potato, swede and onion and cut into 1cm cubes.
Cut the beef into 1cm cubes.
Chuck all of these ingredients into a bowl, season with salt and pepper and mix well.
Put filling to one side until ready to use.
Preheat oven to 170cm and lightly grease a baking tray.
When the dough has rested and is ready, divide into either four or eight balls.
Using a rolling pin, shape into a disc for the large, roughly 25cm wide for the small ones, half of that.

Spoon 1/4 or 1/8 of the mixture into one half of each disc. Add a knob of butter to the top.
Fold the pastry over, join the edges and push with your fingers to seal.
Using a fork or your fingers, crimp the edges to ensure it is well sealed.
Put the pasties on a baking tray and brush the top with some egg mixture.
Bake on the middle shelf for 45 mins or until golden brown and if necessary increase the oven temperature a little.

#cornishpastie #comfortfood 

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IRISH WHEATEN BREAD

TRADITIONAL IRISH WHEATEN BREAD




Freshly baked bread is a sheer luxury that is actually very easy to achieve. I love this traditional Irish Wheaten Bread because it has no sugar in it. I like bread to taste like bread not a cake. It is a personal preference thing, some like my Mum love the one with sugar in it, but it is not for me!
This bread is lush served warm with butter, so crispy on the outside and soft inside. Divine!!
Makes one 900g Loaf Tin
450g Wholemeal Flour

570ml Buttermilk

1 Heaped tsp Bicarbonate of Soda

1 Level tsp Salt

Handful of Oats
Preheat oven to 180c.
Grease a 900g loaf tin.
Mix the flour and bicarbonate of soda well.
Gradually mix in the buttermilk.
Pour the dough into the tin and ensure it is evenly spread.
Bake for 45-50 mins.
Remove from the tin and cool on a wire rack.
Serve on its own with butter and jam or it is delish served with homemade soup!!

#irish #freshlybaked #freshbread #bakeoff

SPICED LAMB KEBABS

SHISH KEBABS

A barbecue is no excuse to be boring!! Introducing some super tasty barbecue treats makes it more exciting.
Prep these kebabs ahead and keep in the fridge until you are ready to cook! Don’t forget to soak some wooden skewers ahead of time for an hour (you can keep pre-soaked skewers in the freezer!)
Serves 6
500g Minced Lamb

2 tbsp Fresh Coriander, finely chopped

1 Large Onion, finely chopped

3 Garlic Cloves Crushed

2 Green Chilli’s de-seeded and chopped

1 tsp Cumin Powder

1/2 tsp Coriander Powder

1/2 tsp Ground Black Pepper

1/2 tsp Turmeric

1/2 tsp Garamond Masala

2 tsp Grated Ginger

1 tsp Salt

Juice of 1/2 Lemon 

1/2 tbsp Oil

Mix together two teaspoons of lemon with the lamb mince.
In a food processor blend together the oil, garlic, ginger, chilli’s, pepper corns, cumin, coriander powder, lemon juice, turmeric and salt until it forms a paste.
Stir the paste and coriander together with the mince until it is thoroughly combined.
Make the meat into sausage shapes and thread the skewer through the middle.
Brush with oil and cook for 4-5 mins each side or until cooked through.
Serve with Greek yoghurt with some mint leaves stirred through. Lush!!