Mrs Beeton's Pork Pie

Now, this is something a bit different. I have, over the years, developed a fascination with food and it's associated history. Now that I am once again living in the UK, I feel it appropriate to publish something quintessentially British - an historic and authentic Mrs Beeton's recipe. I have taken this a step further and decided on the Pork Pie, as I am in the Midlands and this indeed hails from this general area - notably the Milton Mawbray Pork Pie. In 1861, "Mrs Beeton's Book of Household Management" was published and became a housewives bible. As a special treat, I have found the pdf link of the original publication for you all to have a snif at!

http://www.exclassics.com/beeton/beetpdf1.pdf

INGREDIENTS

For the crust

5 lbs. of lard to 14 lbs. of flour, milk, and water.

For filling the pies

To every 3 lbs. of meat allow 1 oz. of salt, 2–1/4 oz. of pepper, a small quantity of cayenne, 1 pint of water.
Mode.—Rub into the flour a portion of the lard; the remainder put with sufficient milk and water to mix the crust, and boil this gently for 1/4 hour. Pour it boiling on the flour, and knead and beat it till perfectly smooth. Now raise the crust in either a round or oval form, cut up the pork into pieces the size of a nut, season it in the above proportion, and press it compactly into the pie, in alternate layers of fat and lean, and pour in a small quantity of water; lay on the lid, cut the edges smoothly round, and pinch them together. Bake in a brick oven, which should be slow, as the meat is very solid. Very frequently, the inexperienced cook finds much difficulty in raising the crust. She should bear in mind that it must not be allowed to get cold, or it will fall immediately: to prevent this, the operation should be performed as near the fire as possible. As considerable dexterity and expertness are necessary to raise the crust with the hand only, a glass bottle or small jar may be placed in the middle of the paste, and the crust moulded on this; but be particular that it is kept warm the whole time.
Sufficient.—The proportions for 1 pie are 1 lb. of flour and 3 lbs. of meat.
Seasonable from September to March.

Braised Beef Olives

Ingredients

600 gram beef schnitzel

Stuffing:

• 1 small green red or yellow capsicum
• 2 tablespoons finely chopped onion
• 1/2 cup finely chopped celery
• 1 3/4 cups soft breadcrumbs
• 2 tablespoons finely chopped parsley
• salt and pepper
• 2 tablespoons dijon mustard
• 1 tablespoon soft butter
• 1 tablespoon lemon juice

Sauce

• 1 tablespoon olive oil
• 1 bay leaf
• 1 3/4 cups tomato juice
• 1 tablespoon flour

Method

1. Pound beef with a meat mallet or rolling pin to flatten and thin it slightly.
   
2. Trim off any fat. Cut into pieces roughly 12-15cm square.
3. Deseed and chop capsicum. Mix in the remaining stuffing ingredients and spread the stuffing on beef.
   
4. Roll up and tie with string or secure with cocktail sticks.
5. Heat oil in a frying pan and brown beef rolls evenly.
   
6. Place into a casserole dish with a bay leaf.
7. On a low heat, add 1 cup of tomato juice to the frying pan then whisk the remaining juice with the flour and stir in until simmering. Pour over beef olives.
8. Cover the casserole and place into the oven at 170 degrees Celsius for 1 1/4 hours.
9. Remove string or toothpicks and serve either whole or in slices with the sauce laddled over.
   

Budget Leftover Chicken Pot Pie

First, make some REAL chicken stock for tomorrow's soup. This will need to settle and be refrigerated over night. Remove the chicken meat off the left over chicken from the previous nights roast and use for the pie recipe. In a large pot, put all remaining chicken bones etc. Add a sprig of thyme, half an onion and a carrot and fill with water to cover chicken. Bring to the boil then lower to a gentle simmer. Simmer uncovered for 1.5 hours, skimming off any impurities which settle on the surface. Be careful not to boil, as this will make the stock cloudy.

Ingredients

• 2 Tablespoons butter
• 2 Tablespoons flour
• 1 cup chicken stock
  
• 1 cup milk
• ½ cup white wine or cooking sherry
• 1 desertspoon chopped fresh rosemary
  
• 1 desertspoon chopped fresh thyme
• 1 ½ cup to 2 cups diced leftover chicken
• 2 large carrots, roughly diced
  
• 2 ribs celery, sliced into 2 cm chunks
  
• Salt and pepper to taste
  
• 1 sheet of flakey pastry (approx 35cm x 20cm long - depending on the dish you choose to bake with). These often come in a packet of 2, freeze the second sheet of pastry for another time.
  

Method

1. Preheat the oven to 210 Celcius.
2. Melt the butter in a small saucepan.
3. When butter begins to bubble, sprinkle in the flour and whisk to combine.
4. Slowly pour in the chicken broth. Whisk until smooth and beginning to thicken.
5. Add the milk, wine or sherry, rosemary, and thyme.
6. Combine the chicken, carrots and celery in a bowl.
7. Pour the sauce over the vegetables and meat and stir to combine
8. Pour the chicken, vegetable and sauce mixture into the baking dish.
   
9. Top with the pastry sheet and pinch around the edges to seal, or use a fork to do the same.
   
10. Bake at 210 degrees for 10 minutes, then lower heat to 180 degrees and bake for thirty minutes more.

Main Ingredients - based on Tesco's prices at date of posting:
(Not including cupboard staples and already purchased ingredients etc)

Jus Rol 2 Puff Pastry Sheets 425g - £1.60
7 loose Carrots Class 1 - £0.49 (use only two for this dish, the remainder for tomorrow's meal)
Tesco Celery Each - £0.78

Total approximate cost £1.27

Not too shabby!

Welsh Cawl (Soup)

Here's how to make Welsh Cawl, a Welsh favourite

Ingredients

• 1kg lamb, cut into 2cm cubes
• 300 grams smoked bacon, diced
  
• 4 carrots, peeled and roughly chopped
• 2 parsnips, peeled and roughly chopped
• 1 large swede, peeled and roughly chopped
• 3 onions, roughly chopped
• 1 litre of vegetable or lamb stock
• 12 black peppercorns
• 5 whole cloves
• 2 bay leaves
• 1 sprig fresh thyme or 1 teaspoon dried
• 3 medium potatoes, roughly cut
  
• 4 large leeks
• Salt and pepper to taste
  

Method

• In a large saucepan, brown the lamb.
• Add bacon and lightly saute for 5 minutes.
• Add remaining ingredients, season and bring to the boil.
• Skim off any impurities at come to the surface, reduce heat a gentle heat and simmer for 2-3 hours, adding water if soup becomes too thick.
• Add potatoes and simmer for a further 20 minutes.
• Serve with crusty bread

...and that's how to make Welsh Cawl

Fish and Chips

Here's how to make a healthier version of fish and chips, a traditional British dish.

Ingredients

• 4 large washed red potatoes, skin on cut into wedges
  
• 3 tablespoons olive oil
• Salt and pepper
  
• 1/3 cup mayonnaise
• 1/3 cup natural yoghurt
• 1 tablespoon chopped parsley
• 1 tablespoon capers, chopped
• 1 teaspoon Dijon mustard
• 1 pinch cayenne
• 3 tablespoons plain flour
• 1 tablespoon polenta
• 800 grams skinless cod fillets
• 1 lemon, cut into wedges

Method

1. Preheat oven to 220 degrees Celcius.
   
2. In a nonstick roasting pan, toss potatoes, 1 tablespoon oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until coated, ensuring potatoes are spread in a single layer.
   
3. Roast potatoes for 30 to 35 minutes or until golden and tender, turning over once halfway through roasting.
4. In the meantime, prepare the tartar sauce and in a bowl combine mayonnaise, yoghurt, parsley, capers, mustard, and cayanne.
   
5. In cup, combine flour, polenta, 1/2 teaspoon salt, and 1/4 teaspoon black pepper and evenly coat fish.
6. In non-stick frying pan, heat remaining oil and add cod. Gently fry for 4 to 6 minutes or until cod turns opaque in centre, turning once.
   
7. Serve with potato wedges, tartar sauce, and lemon wedges.

...and that's how to make fish and chips!

Rachael's Butternut Squash Soup

This is a wonderful winter warmer that my lovely Irish friend Rachael has given me, and I would love to share it with everybody. Here's how to make butternut squash soup, loved all over the world.

Ingredients

3 carrots, roughly chopped
1 medium butternut squash, roughly chopped
2 brown onions, roughly chopped
2 garlic cloves, crushed and chopped
3 large potatoes, roughtly chopped
salt to taste
1 litre vegetable stock
Pinch of coriander powder
Fresh cream
Chives

Method

• Wash vegetables and add to a large pot.
• Add stock and bring to the boil.
  
• Gently simmer with lid off for 25 minutes.
• Remove from heat and blend into a creamy consistency.
• Serve in warmed soup bowls, place a small dolop of cream in the centre of the soup and lightly sprinkle with coriander and chives.

...and that's how to make butternut squash soup!

Herb Crusted Rack of Lamb

Serves 4

Ingredients

2 500gram racks of lamb (6-8 ribs in each)
3 tablespoons wholegrain mustard
1 tablespoon soy sauce
1 clove garlic, crushed

Herb Coating:

3/4 cup soft, fresh breadcrumbs
1 tablespoon butter, melted
2 tablespoons chopped fresh mint and parsley
1/2 teaspoon finely grated lemon rind

Method

1. Trim as much fat as possible from racks and remove silverskin with a fine, sharp knife.
2. Combine mustard, soy sauce and garlic. Spread on meaty part of racks.
3. Mix crumbs, melted butter and herbs on a plate.
4. Add rind and press the lamb onto the crumbs so they stick to the mustard coating.
   
5. Pat any remaining crumbs on top.
6. Place lamb, crumb sides up, on a roasting rack in a foil-lined pan.
7. Roast at 200 celcius for 20-30 minueted, depending on how pink you like it.
8. Rest for 5 minutes in a warm place and then carve into cutlets and serve.
   

Scotch Eggs

Scotch eggs were an invention of the London institution, Fortunum and Mason and date back to the early 1700's.

Serves 4

Ingredients

450g pork sausage meat
1 small onion, finely chopped
2 teaspoons Worcestershire sauce
1 tablespoon seasoned flour (1 tablespoon flour,1/8 teaspoon salt, 1/8 teaspoon pepper, 1/8 teaspoon thyme, 1/8 teaspoon freshly grated nutmeg)
4 medium sized free range hard boiled eggs
1 large egg, beaten
2/3 cup fine dry breadcrumbs
Vegetable oil for deep frying

Method

1. Sweat onions until they turn transparent.
2. Combine onions with sausage meat, Worcestershire sauce and then add the seasoned flour and blend together wit your hands.
3. Divide the mixture into four equal pieces.
4. Mould each piece of meat around and egg and carefully roll each egg between your hands to shape the sausage meat coating.
5. Place the beaten egg and breadcrumbs in two separate, shallow dishes.
6. Dip the eggs first in the beaten egg, and then in the breadcrumbs, coating thoroughly. Set aside.
7. Fill a large saucepan with enough oil to come up to 1/3 of the pan and heat.
8. Carefully lower eggs into the oil with a slotted spoon and fry for approximately 5 minutes or until they are a deep golden brown.
9. Drain on kitchen paper and serve either hot or cold.

Lentil, Split Pea and Ham Soup

Ingredients

1 large ham or gammon steak, cut into rough chunks or 1 ham/gammon hock
1 Onion, finely diced
1/2 cup split yellow peas
1/2 cup red lentils
1/2 cup toor dahl
4 litres water
2 large potatoes, roughly diced
1 carrot, finely diced
2 ribs celery, finely diced
Salt and pepper to taste
1 desert spoon parsley, finely chopped
Creme fresh

Method

1. Wash peas and lentils thoroughly.
2. Put peas, lentils, ham, potatoes and water into a large saucepan.
3. Bring to the boil and then simmer for 2.5 hours, stirring from time to time.
4. Skim off the "scum" that rises to the top as it appears.
5. Take off the heat, remove meat, and with a potato masher, break up the peas and lentils so it forms a more "pureed" consistency.
   
6. Tear into rough pieces and return to the pot.
   
7. Add carrot, celery, and salt and pepper.
   
8. Add more water if too thick and simmer for 20 minutes.
9. Serve with a dollop of creme fresh and sprinkled parsley.