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Proper Pasty Recipe

Proper Pasty RecipeOK it's not really a Cornish Pasty as Sue cooked it in York. But it's well worth the effort. Even if you're going to call it a Goole or Wetwang Pasty!
 
Ingredients for the filling:-
 
500g Beef, diced
Swede, Carrots and Parsnips, diced
2 Onions, diced
1 Baking Potato, diced 
1 tbls of fresh Thyme
Salt and ground Black Pepper
Paprika
 
Egg Wash:-
 
1 large beaten egg with 1 tbls of water
 
For the pastry:-
 
500g of bread Flour (Gluten free if required)
120g of Lard
1 tsp od Salt
25g of Margarine
175ml water
1 large Egg
 
Method:-
 
(1) In a large bowl add the flour and salt.
(2) Cut the Lard and Margarine into cubes and rub into the Flour aiming for a breadcrumb texture.
(3) Add the egg and stir in.
(4) Slowly add the water and knead.
(5) Turn out onto a floured surface and continue to knead.
(6) Roll out the pastry.
(7) Form into circles.
(8) Add the filling cold.
(9) Egg wash around the edges.
(10) Form your Pasties.
(11) Cook in the oven for 45 minutes at 180c or until the pastry is golden brown.
 
Few meals have roots as deep as the Cornish pasty. A hand-held meat-and-vegetable pie developed as a lunch for workers in the ancient English tin mines of Cornwall. With its characteristic semicircular shape and an insulating crust that does double duty as a handle. The humble pasty today receives special designation along with Champagne and Parma ham as a protected regional food by the European Union. 
 
The Cornish pasty descends from a broader family of medieval English meat pies. The earliest literary reference to pasties is likely from Chaucer’s “Canterbury Tales.” Legal records from 13th-century Norwich describe pastry-makers accused of reheating three-day-old pasties for sale as fresh. In London, a 1350 regulation barred cooks “On pain of imprisonment” from charging more than a penny for putting a rabbit in a pasty. These pasties were little more than cuts of meat wrapped in pastry dough. By then the Cornish pasty made from diced beef, potatoes, swedes and onions had already taken its place in Cornwall’s regional cuisine.
 
The Cornish pasty was a food for families, fishermen and farmers. But it shone in the darkness of Cornwall’s mines. Tin had been gathered in Cornwall since prehistoric times. Mining continued throughout the Roman and medieval eras and into the early modern period. For Cornish men heading underground, the pasty was a  highly efficient food: self-contained, self-insulated and packed with calories. The thick semicircular edge of the crust could be monogrammed with carved-dough initials or toothpick codes to make sure each man took the right pasty as he headed to the mines. The crust had an additional virtue: miners’ hands were often covered with arsenic-laden dust, so the crust could function as a disposable handle.

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Thai Style Fishcakes

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Category: Recipes

Thai Style Fishcakes recipe, eat well on universal credit

I happened across a whole Coley at half price yesterday. We understand it’s a member of the Cod family? Well this one isn’t now! My knife skills are biased towards Butchery rather than Fish Mongering, so this was an interesting gig. Between us we skinned, filleted and ‘Pin Boned’ the flesh. Even the unban Foxes would have turned their noises up at the bits and bobs we had left so it went in the bin (Outside bin that is!)

Ingredients:-

1 Coley, filleted, skinned and Pin Boned
1 Thumb of Ginger, grated
The Juice of a Lime
½ a Tsp of dried Coriander
A drizzle of Olive Oil
5 medium Potatoes, pealed, boiled and mashed
2 Tsp of Hot Chilli Jam
1 Tsp of Thai Basil
1 Tbsp of Capers, finely chopped
1 Tbsp of Cashew Nut Powder (Just wuzz them in a blender)
50g of Cornflour
200g of Breadcrumbs (Gluten free bread wuzzed for us)
1 Tsp of Turmeric
1 Tsp of Paprika
2 Eggs, beaten
Salt & Pepper to season at various stages

Method:-

(1) Line a large dish with kitchen foil.
(2) Dress the fillets with the Ginger, Lime juice, Coriander and season with Salt & Pepper.
(3) Drizzle over the Olive Oil and wrap the foil around the filleted Fish and fold to seal.
(4) Cook in a pre-heated oven of 180c for 10 to 12 minutes until the Fish is cooked through.
(5) Allow to cool then flake to Fish into a bowl. Make sure you remove any remaining small bones.
(6) Mash the Potatoes and allow to cool.
(7) Add the flaked Fish to the mashed Potatoes and stir in.
(8) Add the Chilli Jam, Thai Basil, Capers, Powdered Cashew Nuts, and season with a little Salt & Pepper.
(9) Combine well.
(10) Divide into portions and roll into a ball.
(11) Flatten the balls and form into thick Fishcakes.
(12) Mix the Turmeric and Paprika with your Breadcrumbs, seasoning with Salt & Pepper.
(13) Dip each Fishcake in the Cornflour and coat well.
(14) Dip into the beaten Egg and then coat evenly with the Breadcrumbs.
(15) Place in the fridge for 20 minutes or 10 minutes in the freezer, to set.
(16) Place the Fishcakes in a pre-heated Air Fryer at 180c for 20 minutes, turning once half way through cooking.

These might look like they were bought, but you’ll never buy Fishcakes with this depth of flavour and kick! Also we had 8 in total, 4 of which are now frozen so by way of price, they’re hard to beat budget wise…..

 

 

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