Cheese Scones Ingredients 2 cups flour
2 tsp baking powder
1/2 tsp salt
1/8 tsp cayenne pepper
1 1/2 cups grated cheddar cheese
3 tbsp parmesan cheese
1/3 cup butter
1/3 cup milk
2 eggs Method 1. Preheat oven to 400F.
2. Combine all dry ingredients, stir in cheeses and toss
well.Cut in butter
. 3. Combine eggs and milk, add to flour mixture and
gently knead to form a stiff dough.
4. Cut dough ball into halves and pat each half into an
8" diameter, 1/2" thick circle. Cut into
wedges, place wedges on a baking sheet and bake 15 to 17
minutes, until lightly browned.
Cornish
Pasty recipe for 4 pasties (using a
six inch diameter tea plate)
Ingredients for short crust
pastry 1lb plain flour
0.5lb either lard hard margarine or butter or a
combination of these
pinch of salt
cold water to mix Method Rub the fat into the flour but
not too finely. Add the salt and then start adding the
water gradually
until it works together into a ball without being sticky.
Put aside in a cool place.
Ingredients for filling 0.75lb beef, not stewing beef
raw potato
raw Swede turnip
small onion
salt and pepper
a walnut sized piece of butter
Method
Cut the steak into small pieces but do not mince. Slice
potato and Swede into thin, small pieces about half an
inch across. Chop onion finely. Dust the work surface
with flour. Roll out the pastry to about 0.25 inch
thickness.Using a small plate cut out circles. Moisten
the edge with water and support half of the pastry
nearest to you over the rolling pin. On the other half,
put a small layer of prepared vegetables ,then a layer of
beef. Repeat this once . but be careful not to have too
much filling which would cause the pastry to burst during
the cooking process. Sprinkle sparingly with salt and
pepper then add a small bit of the butter. Sprinkle a
dusting of flour over the filling (this helps to make the
gravy). Fold the other half of pastry which has been
resting on the rolling pin over the filling . and squeeze
the half circle edges firmly together.Starting at the
right side whilst supporting the left side with other
hand, using first finger and thumb turn the edge over to
form a crimp. Repeat this process all along the edge -
you must get a good seal. Brush pasty with beaten egg
wash to help with browning process and put a small one
inch cut in the centre of the top to allow steam to
escape.Bake in a hot oven 220 degrees centigrade for
about 20 minutes then reduce temperature to 160 degrees
centigrade for a further 40 minutes. Smaller pasties need
less time. If they are browning too quickly cover loosely
with greased paper.
Val`s Lamb casserole.
line
the bottom of a casserole dish with diced lamb
add
a layer of chopped leeks and a chopped onion
then
a layer of carrot and swede batons and a sliced
parsnip
add
a layer of sliced mushrooms
then
a layer of sliced potato and then pour a pint of
lamb gravy over the dish - Cover the casserole
dish with the lid and cook in the oven at 180C
for approx 2 hours,
Enjoy!
Lancashire
Hot Pot Recipe Ingredients 1lb
8oz Neck of lamb (Mutton is
traditional but difficult to obtain)
2 lamb's kidneys (if liked)
0.5pint of water
2lbs of potatoes
1 large onion
pepper and salt to taste
butter for greasing
Method Grease a casserole and put in
a thick layer of sliced potato using about one pound of
the potatoes. Cut the meat into cubes and put this on top
of the potatoes. Cover the meat with sliced onion and
sprinkle with pepper and salt and then pour the water
into the casserole.Cut the remaining potatoes into chunks
and place them to cover the whole dish and brush them
with a little butter.
Cook for 2 hours at 190 degrees centigrade
Lentil
Soup Recipe
Ingredients
4oz red or brown lentils
2pts chicken or vegetable stock
1 onion
2tbs olive oil
1 clove of garlic
0.25pt single cream
salt and black pepper
2tsp cumin seeds crushed - I leave these out sometimes
2 potatoes
Method Peel and finely chop the onion
and soften it in the olive oil over a low heat
Add the lentils, the peeled and chopped potatoes and the
cumin seeds.
Cook for a few minutes but do not allow to brown.
Add the stock and bring to the boil. Cook gently for
about 40 minutes.
The mixture should reduce to a nice soupy consistency.
Remove from the heat and allow to cool.
Blend well and season. Stir in the cream and return to a
gentle heat.
Do not allow to boil. Serve hot sprinkled with finely
chopped parsley
Yorkshire
Pudding
Sunday
lunch with roast beef, roast potatoes, veggies and thick
gravy
just wouldnt be the same without Yorkshire puds!!
Serves 4-6 Ingredients 300ml (1/2 pint) Milk
110g (4 oz) Plain Flour
1 Egg
Oil, Lard or Dripping Method Place the flour in a bowl,
then make a well in the centre and break in the egg.
Mix in half the milk using a wooden spoon,
work the mixture until smooth then add the remaining
milk.
Beat or whisk until fully combined and the surface is
covered with tiny bubbles.
Allow to rest for 15 to 30 minutes, whisk again before
use.
Pre-heat oven to 220°C; 425°F: Gas 7.
Place a teaspoon of fat into 12 individual deep bun tins
or a single large tin and place in the oven until the fat
is very hot
Pour the batter into the tins and bake for 10 to 15
minutes for individual puddings
(or 30 to 35 minutes if using a large tin) or until risen
and golden brown.
