|
|
Filling:
750 g (1.5 lb)
minced steak (N. Americans, use lean ground beef,
not extra lean
2 beef stock
cubes
salt, pepper
1.5 cups water
pinch nutmeg
2 tablespoons
plain flour
1/4 cup water,
extra
1 teaspoon soy
sauce
Pie Base:
2 cups plain
flour
1/2 teaspoon
salt
2/3 cup water
60 g (2 oz)
beef dripping
Pie Top:
375 g (12 oz)
packaged puff pastry
1 egg yolk
1 teaspoon water
Making the filling:
1. Place meat
into the pan, stir over low heat until meat is well browned. Drain off
any surplus fat. Add crumbled stock cubes,
water, salt,
pepper and nutmeg, stir until boiling, reduce heat, cover, simmer gently
for 20 min, remove from heat. Combine extra
water and flour,
stir until flour mixture is smooth. Add flour mixture to meat, stir until
combined. Return to heat, stir until meat boils
and thickens.
Add soy sauce (to give brown colour), stir until combined. Simmer, uncovered,
5 to 10 min; remove from heat allow
to become cold.
Making the pie base:
2. Sift flour
and salt into basin. Place water and dripping into saucepan, stir until
dripping melts; remove from heat. Make a well in
centre of dry
ingredients, add liquid, stir until combined.
(2a. If you're in a hurry, just use premade (bought) pastry. It works ok
3. Turn out onto lightly floured surface, knead lightly. Roll out pastry to line eight greased pie tins. Cut excess pastry around sides of pie plates using a sharp knife. Fill centres with cold meat filing.
Pie crust:
4. Roll out puff
pastry on lightly floured surface, cut out rounds for top of pies, use
a saucer as a guide. Wet edges of base pastry,
and gently press
tops into place, trim around edges with a sharp knife. Brush tops with
combined egg-yolk and water.
Cooking:
Bake in hot oven 5 minutes or until golden brown, reduce heat to moderate, cook further 10 min.
New Zealand/US substitutions
Nz US
--------------
---------------------------------------
Copha Hard vegetable
shortening (made from
coconut).
Corn Flour Corn
starch
Caster sugar
Regular sugar ( actually slightly finer
than regular
US sugar, but not much)
Golden Syrup
Dark Corn Syrup
Icing sugar
Confectioner's sugar
Cut slots in the lamb with the point
of a sharp knife and insert the garlic slivers, close to the bone.
Place in a roasting pan and sprinkle
witht he wine, salt, pepper and basil. Allow to marinate 2-3 hours
turning occasionally.
Place lamb and marinade in hot oven
( 200C) and cook 1 hour. cover with well-buttered greaseproof paper.
Mix together breadcrumbs and chopped
parsley. Remove covering from lamb, baste thoroughly with juices from pan,
then press breadcrumbs-parsley mixture over lamb. Reduce temperature to
180C and cook 30 minutes more. Add chopped parsley before carving thickly
at the table.
serves 4-6 people.
250g good pork sausage meat
1 small onion, finely chopped
juice and grated rind of 1 lemon
2 teaspoons chopped fresh rosemary
1 teaspoon black peppercorns, crushed
1 shoulder of lamb, boned out
1/4 Cups oil
2 Tablespoons dry vermouth ( or substitute
white wine)
2 cloves garlic slivered
cornflour
water
mix together the sausage meat, onion,
lemon rind, rosemary and peppercorns.
Spread stuffing on boned-out side
of lamb. Roll neatly, tie firmly at 3cm intervals and place in roasting
pan.
Mix together the lemon juice, oil,
vermouth and garlic. Pour over the roast and leave to marinate 2-3 hours,
turning occasionally. Cover lamb with well-buttered grease-proof paper
and bake at 160C for 1 -2 hours., basting the roll every 20 minutes to
keep moist. Skim off excess fat juices in pan and thicken with a little
cornflour to make gravy.
serves 4-6
1 lb lean breast
of Lamb, minced
2 tablespoons
Onion Stock powder
1/2 cup Water
2 tablespoons
Oil
1 lb Short Pastry
1 large Onion
finely chopped
1 Egg yolk
4 tablespoons
finely chopped Mint
In a heavy frying
pan, heat oil and fry onion until transparent. Reserve. Fry minced meat
until lightly browned. Sprinkle in flour and
cook 5 minutes
more, stirring constantly. Add mint, onion stock and water, cover and simmer
for 1 hour. Meanwhile roll out pastry
and use it to
line a dozen medium sized patty tins. Cool cooked mixture and fill pastry
cases. Dampen edges of pastry for upper
crusts and press
in place. Snip tops, so steam can escape. Brush with beaten egg yolk. Bake
200 oC (400 oF) for 20 minutes.
Serve hot or
cold.
back to top
250 g (8 oz)
raw minced lamb
½ cup
grated Cheese
4 baby Marrows
18-20 cm
½ teaspoon
Marjoram
(7-8 inches
long
1 teaspoon Salt
1 Onion, chopped
¼ teaspoon
Pepper
1 clove Garlic
2 tablespoons
chopped Mint
2 tablespoons
Oil
1 Egg, lightly
beaten
2 slices Canadian
Bacon, chopped
1 cup Tomato
juice or purée
1 cup soft Breadcrumbs
Cut marrows lengthwise
and scoop out pulp with an apple corer. Chop the pulp and fry with onion
and garlic in oil in frying pan
until lightly
browned. Add minced lamb and brown with vegetables, keeping heat high enough
to evaporate any liquid. Remove
from heat and
stir in bacon, breadcrumbs, half the cheese, marjoram, seasonings, mint
and egg. Spoon mixture into shells. Pour
tomato juice
or puree around marrows, and sprinkle with remaining cheese. Cover with
foil and bake at 180 °C (350 °F) 30-40
minutes, until
shells are tender, then remove foil and brown top. (Thicken liquid if desired).
Serve on rice with a green salad.
back to top
Ingredients (4 servings)
2 c Breadcrumbs
1 Onion
1 ts Salt
1/2 ts Pepper
1 tb Parsley
1 ts Sage
1 ts Thyme
2 tb Butter
1 Egg
Leg of Mutton
Instructions
1. Parboil the
onion and chop finely. Chop the parsley. Beat the egg.
2. Melt the
butter and mix all the ingredients with it adding the beaten egg finally
to bind the mixture together.
3. Remove the
bone from the leg of mutton and stuff the mixture in the cavity.
4. Put the joint
into a roasting dish with drippings and a little flour.
5. First cook
for 10 minutes at 400 degrees then reduce the heat and allow to cook more
slowly. Add twenty
minutes of cooking
time for every pound of meat. Serves 4
Colonial
Goose #2
In the Australian
bush in the 19th century people had
to improvise.
The Billy Can is a tin, with handles,
usually used
to carry water.
1 leg of lamb
75 g fresh breadcrumbs
75 g chopped
bacon
8 tablespoons
finely chopped onion
1 teaspoon finely
chopped parsley
1 teaspoon mixed
herbs
Punch nutmeg
1/2 teaspoon
lemon rind
Salt and pepper
1 beaten egg
Milk
Make an incision
in fleshy part of leg. Mix all
ingredients
well. Stuff the lamb and tie up with string.
Roast 15-20
minutes per half kg.
Colonial
Goose #3
Leg of Mutton
Forcemeat (see below)
1 crumbled Chicken
Oxo cube
Carefully remove
the bone (or ask the butcher to remove it). Fill the cavity that the bone
occupied with forcemeat
having added
the crumbled Chicken Oxo cube. Put joint into roasting dish with a little
flour and dripping. Cook at
180c (350F).
Allow 20 minutes to 500g (1 lb).
Forcemeat
2 Cups Breadcrumbs
1 parboiled Onion chopped finely
1 teaspoon Salt
1/2 teaspoon Pepper
1 Tablespoon
chopped Parsley 1 teaspoon Sage
2 Tablespoons
Butter 1 teaspoon Thyme
Bind ingredients
together with a little beaten egg or milk.
back to top
Chicken
and kumara salad
Ingredients
4 skinned chicken
fillets
2 cups chicken
stock
1/2 kg kumara
(orange sweet potato)
200 g snow peas
1 large lime
400 ml coconut
milk
1/4 cup dessicated
coconut
1 medium onion,
chopped
1 clove garlic,
crushed
2 tsp sugar
1 Tsp oil
Directions
Place the chicken
fillets in a pot with enough stock to just cover them. Simmer for 10 minutes,
or until just cooked, turning once.
Steam the kumara
and snow peas separately until just tender. Peel the rind from the lime
and cut into thin strips. Cook the onions
and garlic in
the oil until tender, then add the coconut milk, the juice of the lime,
the sugar and the dessicated coconut. Bring slowly
to the boil
and allow to thicken slightly. Cut the chicken, kumara and snow peas into
bite-sized pieces, then toss in a bowl with the
lime rind. Pour
the dressing over and serve either warm or chilled.
