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bluebell

Joined: 19 Aug 2006
Posts: 189

Posted: Sat Sep 16, 06 9:47 pm Post subject:
cough, watch it i am female!

Bernie66

Joined: 14 Jan 2005
Posts: 13967
Location: Eastoft

Posted: Sat Sep 16, 06 9:50 pm Post subject:
But you're not a kill joy like her

wellington womble

Joined: 08 Nov 2004
Posts: 15051
Location: East Midlands

Posted: Sun Sep 17, 06 8:23 am Post subject:

Naomi wrote:

Ok will add a few Lincs recipes too. Great idea!

Oooh - Licolnshire sausage? Himself loves Lincolnshire sausage, but I never buy them, because of the dodgy green flecks. Now I'm stuffing my own, it'd be great to know what to stuff them with!

Tavascarow

Joined: 06 Aug 2006
Posts: 8407
Location: South Cornwall

Posted: Sun Sep 17, 06 9:32 am Post subject:

Ok heres my contribution.

Cornish Pasty

For those of you who have only sampled the delights of the supermarket or filling station this is how my mum used to cook the traditional Cornish staple.
I am going to skip on quantities because she never used a set of scales in her life.
Pastry (Definitely not short crust or puff). It needs to be tough enough to hold in your hand without falling to bits so a good lard, plain flour & water mix.
Beef. Brisket or skirt with a good amount of fat to make the gravy. Cut into �� chunks. Not minced.
Spuds peeled & chunked (Don�t try & get all the pieces the same size you want small pieces to cook down & thicken the gravy & larger pieces to remain whole for texture.
Onion & swede. Again the swede should be various sizes for the same reason as the spuds.
You want about one third meat one third spud & the remaining third made up of onion & swede.
Roll out your pastry into a round about 10 to 12� across.
Mix your filling together in a bowl with seasoning & place enough on one side of the round so that when you fold over the other half the edges meet with enough pastry remaining for crimping.
Before folding brush a little beaten egg yolk on the pastry edges to help them to stick together.
Traditionally the crimp was always on the edge not the top. The tin miners used to hold their pasty by the crimp whilst eating, then throw it away as their fingers were contaminated with arsenic from the mines.
Start crimping from one end taking the two layers of pastry & folding them over about an inch at a time.
Brush with the remainder of the beaten egg place on greaseproof paper on a baking tray & cook in a moderate oven for about � of an hour.

Clotted Cream
Skim the cream from the previous days milking.
Place in a shallow heatproof bowl & place over a pan of water. Cover with a tea towel & bring the water to a low simmer. Leave to �cook� for a few hours topping up the water as necessary until a good crust has formed. (Over night on a rayburn).
You can make it by putting the cream in a shallow casserole dish or similar & cooking in a low oven but it is very easy to burn & you get a thicker crust if it is slow cooked over water.
Enjoy.

Bernie66

Joined: 14 Jan 2005
Posts: 13967
Location: Eastoft

Posted: Sun Sep 17, 06 7:06 pm Post subject:
Add it to our recipes section............ If you want to

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