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Post by smokey on Nov 11, 2014 17:03:46 GMT 10
What to do with a tough but great tasting roast that is no good for luncheon. Pie and peas. This was a left ofer Bolar that I was determined to transform.  So I chopped it up with some onion and fried it down  next some liquid and some chopped up Ancho peppers and celery  Cooked it all down then added some pepper and a teaspoon on bonox and thickened it with potatoe four. That's it for now, It's chilling and will be pie tomorrow  |
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Post by chrisg on Nov 11, 2014 18:14:44 GMT 10
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Post by smokey on Nov 11, 2014 18:16:04 GMT 10
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Post by smokey on Nov 11, 2014 18:48:04 GMT 10
Man oh man I am so onto that. I was just going to use short crust sheets but challenge accepted. Now for some lard  . Now mr pie man, metal pie tray or Pyrex, I only have Pyrex deep dishes to make a family pie.? |
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Post by chrisg on Nov 11, 2014 19:18:17 GMT 10
 I feel the need, I feel the need, for "Blues Brothers" !!!! Cheers |
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Post by chrisg on Nov 11, 2014 19:26:22 GMT 10
Man oh man I am so onto that. I was just going to use short crust sheets but challenge accepted. Now for some lard . Now mr pie man, metal pie tray or Pyrex, I only have Pyrex deep dishes to make a family pie.? Pyrex is fine, probably better, you can visually check that the pastry has browned. This is the same pastry that you might be familiar with in pork pies, firm, browned on the outside, paler inside, utterly delicious and mandatory for Melton Mowbray Pie which I really must make again. It's significantly better than short crust, believe me The fat content is as that link says pretty variable but if you happen to have saved any fat from the beef you can just melt that, otherwise lard and butter is fine, it gets a bit too rich with all butter in my opinion. It's one of those pretty much foolproof baking recipes that always makes me wonder why I even keep sheets around - simple answer, impulse pies Cheers |
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Post by Gus65 on Nov 11, 2014 21:16:24 GMT 10
I feel the need, I feel the need, for "Blues Brothers" !!!! Cheers That would be because you're on a mission from God. Full tank of fuel, half a pack of cigarettes and wearing sunglasses at night. |
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Post by 420kev on Nov 12, 2014 7:04:37 GMT 10
not quite part of the movies, but...........taken from the trailer.
it's not the hats
it's not the suits
it's not the glasses
it's the music
"You may go if you wish.
Remember this: Walk away now and you walk away from your crafts, your skills, your vocations; leaving the next generation with nothing but recycled, digitally-sampled techno-grooves, quasi-synth rhythms, pseudo-songs of violence-laden gansta-rap, acid pop, and simpering, saccarine, soulless slush. Depart now and you forever separate yourselves from the vital American legacies of Robert Johnson, Muddy Waters, Willie Dixon, Jimmie Reed, Memphis Slim, Blind Boy Fuller, Louie Jordan, Little Walter, Big Walter, Sonnyboy Williamson I (and II), Otis Redding, Jackie Wilson, Elvis Pressley, Lieber and Stoller, and Robert K. Weiss.
(Duck Dunn: Who is Robert K. Weiss?
Tom and Steve shrug)
Turn your backs now and you snuff out the fragile candles of Blues, R&B, and Soul, and when those flames flicker and expire, the light of the world is extinguished because the music which has moved mankind through seven decades leading to the millenium will whither and die on the vine of abandonment and neglect."
hey mick,
hope the pie turns out great.
kevin
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Post by smokey on Nov 12, 2014 18:40:13 GMT 10
I made up the hot water pastry and I'm glad I did as I learned a thing. It's fantastic,,, but maybe a sometimes food  Made up said pie, and placed my brand,  Baked it on the gmg  Opened up a tin of mushy peas,,, looked at the colour of then and threw them out and mashed up some fresh ones  You can see where I'm going to stick this |
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Post by chrisg on Nov 13, 2014 7:59:40 GMT 10
Looks good. Yeah, hot water pastry is not an every day thing really, very rich, but looks like you aced it Cheers |
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Post by smokey on Nov 13, 2014 13:46:59 GMT 10
It's a great recipe to have up my sleeve. Pouring the hot mixture over cooks the flour something like a roué.
Normaly I don't buy pies because the pastry is inedible. This was delightful.
I wouldn't mind making some cold pork pies. Possibly using a pigs head, or at least the cheeks.
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Post by chrisg on Nov 13, 2014 17:32:11 GMT 10
Very old English way with pastry. Pork pies are delicious, so long as unlike some Australians you understand they are to be eaten cold I do make them sometimes, individuals in ramekins, a log in a bread tin with a couple of whole boiled eggs in the middle. Any old pieces of pig are kind of traditional, cheeks are what is mostly used by those cooks who bother to make their own. The real trick is to not be sparing with the spices, in particular pepper. I think that same site I linked for the pastry has a good recipe as a basis but you can play with it freely. For real authenticity you need to ensure a goodly amount of jelly What is sold as a pork pie though is not quite the "real deal" this is: www.bbc.co.uk/food/recipes/meltonmowbrayporkpie_92224Again very variable, it's sort of the fast food of the area of England that I come from, very, very addictive Cheers |
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Post by shayneh2006 on Nov 13, 2014 18:27:33 GMT 10
That looks really nice Mick.
Work of art really,,,
The pastry, wow!!!, and thanks Chris for posting the link.
I will have to try it out.
Shayne
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Post by chrisg on Nov 13, 2014 19:41:27 GMT 10
Pleasure Shayne, I'm a little surprised that hot water pastry is not better known, it really is delicious and extremely versatile, not at all the pastry that people are used to I guess. Flaky and short-crust are the dominants it seems Cheers |
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Post by nath on Nov 14, 2014 18:14:37 GMT 10
It's a great recipe to have up my sleeve. Pouring the hot mixture over cooks the flour something like a roué. Normaly I don't buy pies because the pastry is inedible. This was delightful. I wouldn't mind making some cold pork pies. Possibly using a pigs head, or at least the cheeks. head! |
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