Discussion
the OH is coming to visit me next week and it'll be the first time in 18mths ripping my house to shreds that i will have the full use of the new kitchen and range cooker instead of the one-ring camping stove i have cooked every meal on to date!
we have decided to christen the range by making some pies, but i have no recipes as such to work from.
i will eat most things but no offal and prefer things to be meat intensive rather than soggy veg. she doesn't like gravy so out goes my tried and tested steak n ale. chicken & mushroom is too lacklustre so am looking ideas. what recipes do you swear by?
i would ideally like 2 recipes - one for starters [ramekin size] and one for main. the OH is sorting the pud with a trad. apple & rasperry latice
i could also use a decent pastry recipe if you have one.
pie! omyomyom!
we have decided to christen the range by making some pies, but i have no recipes as such to work from.
i will eat most things but no offal and prefer things to be meat intensive rather than soggy veg. she doesn't like gravy so out goes my tried and tested steak n ale. chicken & mushroom is too lacklustre so am looking ideas. what recipes do you swear by?
i would ideally like 2 recipes - one for starters [ramekin size] and one for main. the OH is sorting the pud with a trad. apple & rasperry latice
i could also use a decent pastry recipe if you have one.
pie! omyomyom!
Only a pie can satisfy.
I don't have a problem with shop bought pastry. Its an acceptable cheat.
I'd do a puff pastry starter, sort of pie but roll out a thin triangle of pastry, put a dollop of creamy filling (mashed up brie, cream and chives works well) in the bottom center and roll up, tucking the ends under and forward to make it look like a croissant. Bake until golden.
Then its got to be something meaty because you're not a bummerist. You could knock up an epic steak and red wine filling with carrots, whole shallots and button mushrooms lots of fresh thyme etc.
And mash. Creamy mash. Phwooar!
Importantly, take the time to cut out a romantic (or obscene) word from the excess pastry and place on top with the egg-wash. Always impresses the OH and states quite clearly the contractual obligation she has to sexually reward the chef later.
I don't have a problem with shop bought pastry. Its an acceptable cheat.
I'd do a puff pastry starter, sort of pie but roll out a thin triangle of pastry, put a dollop of creamy filling (mashed up brie, cream and chives works well) in the bottom center and roll up, tucking the ends under and forward to make it look like a croissant. Bake until golden.
Then its got to be something meaty because you're not a bummerist. You could knock up an epic steak and red wine filling with carrots, whole shallots and button mushrooms lots of fresh thyme etc.
And mash. Creamy mash. Phwooar!
Importantly, take the time to cut out a romantic (or obscene) word from the excess pastry and place on top with the egg-wash. Always impresses the OH and states quite clearly the contractual obligation she has to sexually reward the chef later.
Edited by captainzep on Monday 6th October 16:39
captainzep said:
I'd do a puff pastry starter, sort of pie but roll out a thin triangle of pastry, put a dollop of creamy filling (mashed up brie, cream and chives works well) in the bottom center and roll up, tucking the ends under and forward to make it look like a croissant. Bake until golden.
thats the starter sorted, cheers zep. game sounds fantastic for the main but seeing as i can;t find a decent [fishmonger despite living half a mile from the fish dock!] i think a decent butcher will be even more of a stretch.
and the pastry has to be made ourselves. flour, kneading and all that
shirt said:
because its commercial fishing on huuge boats, not a picturesque harbour.
i'm sure i will find a decent 'monger but there are two within 10mins walk of my front door that are pretty poor considering the location.
Ask the fish monger how long he's been monging fish. i'm sure i will find a decent 'monger but there are two within 10mins walk of my front door that are pretty poor considering the location.
They love that.
Not offering a recipe, but just reminding all concerned of the benefits of blind baking if you're doing a fully-enclosed pie.
Keep a bag of butter beans or similar in the cupboard and, after you've rested the pastry, lay down the piece for the base of the pie, but don't trim it (unless you've got loads of overhang - in which case leave an extra 2cm or so beyond the edge of the dish). Put greaseproof paper over the pastry and fill with the beans. Bake in a hot, pre-heated oven for 10-15 mins, remove the paper and beans (saving the beans to be used again another day), and then fill the pie.
Make sure the filling is cool, as well - you want to cook the pie outside in, not inside out!
In fact, low temperature is a generally good all round tip for working with pastry. Store your pastry boards and rolling pins in a cold place. Let pastry rest in the fridge. When rubbing the butter in only use the minimum heat from your hands. If the kitchen is hot when your making it/rolling it out, work by an open window.
Keep a bag of butter beans or similar in the cupboard and, after you've rested the pastry, lay down the piece for the base of the pie, but don't trim it (unless you've got loads of overhang - in which case leave an extra 2cm or so beyond the edge of the dish). Put greaseproof paper over the pastry and fill with the beans. Bake in a hot, pre-heated oven for 10-15 mins, remove the paper and beans (saving the beans to be used again another day), and then fill the pie.
Make sure the filling is cool, as well - you want to cook the pie outside in, not inside out!
In fact, low temperature is a generally good all round tip for working with pastry. Store your pastry boards and rolling pins in a cold place. Let pastry rest in the fridge. When rubbing the butter in only use the minimum heat from your hands. If the kitchen is hot when your making it/rolling it out, work by an open window.
despite wanting something more exciting, i ended up making a chicken bacon & mushroom pie for mains.
roasted a chicken and carved off the meat.
chopped up some good quality smoked streaky bacon and fried for a couple of minutes. then added 2 finely chopped leeks, seasoned with salt & pepper and fried for another 2 mins.
added the mushrooms, approx. 100ml of chardonnay and 2 crushed cloves of garlic. reduced the wine to approx. half volume then added 200ml of double cream and 2 tablespoons of finely chopped thyme. reduced again to allow to thicken.
added the chicken to the above mixture and left to cool whilst the OH made some shortcrust pastry.
lined the pie dish, added the filling, put on the top, glazed with egg and baked for 40mins.
served with fresh creamy mash and onion gravy
saturday's leftovers were even better thanks to gravy made using fresh chicken stock
roasted a chicken and carved off the meat.
chopped up some good quality smoked streaky bacon and fried for a couple of minutes. then added 2 finely chopped leeks, seasoned with salt & pepper and fried for another 2 mins.
added the mushrooms, approx. 100ml of chardonnay and 2 crushed cloves of garlic. reduced the wine to approx. half volume then added 200ml of double cream and 2 tablespoons of finely chopped thyme. reduced again to allow to thicken.
added the chicken to the above mixture and left to cool whilst the OH made some shortcrust pastry.
lined the pie dish, added the filling, put on the top, glazed with egg and baked for 40mins.
served with fresh creamy mash and onion gravy
saturday's leftovers were even better thanks to gravy made using fresh chicken stock
Plotloss said:
Have you made these Matt?We had some frozen assorted game from local farm shop in the freezer and had been at a loss as to what to do with it until you posted this. Got all the ingredients to make them this week.
The Dude said:
Plotloss said:
Have you made these Matt?We had some frozen assorted game from local farm shop in the freezer and had been at a loss as to what to do with it until you posted this. Got all the ingredients to make them this week.
Short of a joint of Venison or Pheasant Fesenjahn its the best thing you can do with game.
Plotloss said:
The Dude said:
Plotloss said:
Have you made these Matt?We had some frozen assorted game from local farm shop in the freezer and had been at a loss as to what to do with it until you posted this. Got all the ingredients to make them this week.
Short of a joint of Venison or Pheasant Fesenjahn its the best thing you can do with game.
)Right then, I'll stick up some pictures when I attempt those Ramsey pies later this week.
Plotloss said:
L is no longer veggie?
Wait until I tell 'er indoors.
Genius!
Nope, in a big way too. I can't even list all the meat she's had since converting - run-of-the-mill stuff but also venison, veal, carpaccio (beef, venison), rabbit, pigeon etc. etc. I've even got her eating sashimi.Wait until I tell 'er indoors.
Genius!
I remember after she'd eaten bacon, that weekend we had a big delivery coming from Sainsbury. When the van turned up, knowing there was smoked bacon in the delivery she jumped up excitedly and said "I'll put the grill on!"
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