(Not Quite Cornish) Pasties

I was watching a television programme about Edwardian farmers, and they had a part on there also about Cornish miners, and their Cornish Pasties which they would eat down the the mines. They were known as a meal in one, because originally you would have meat and vegetables at one end and the other end would have fruit or jam. These days though its just meat and vegetables.  Iv’e gone for original version with big chunky bits of vegetable, and with added herbs of Oregano and Herbes de Provence.

So, to the ingredients -  Makes 3 large and 3 small pasties:

2 medium Potatos , peeled and chopped (finely if you wish)

2 medium Carrots , chunkily chopped

1 large Onion ,  also chunkily chopped

500g (16oz) Lean Mince Beef (or a nice lean beef steak trimmed and cut into small pieces)

Salt and Ground Black Pepper – good helping

Shortcrust pastry 500g (16oz)

1 Egg , beaten

Also chuck in a seriously good helping of Herbes de Provence and Oregano. (although you could probably throw in what ever herbs you like).

Preparation. Cut up all vegetables. Throw into a bowl. Put mince in same bowl. Add salt, pepper, herbs. Mix it all together and your fillings done.

Roll out your pastry so its nice and thin on a board coated in flour (this is so it doesn’t stick to board or rolling pin). Use a small plate and cut round it 3 circles for your large pasties. Do the same with 3 saucers for the 3 small pasties.

Then Fill the pastry with good helpings of the filling. (see below)

Once fillings applied, brush the beaten egg around the edges of the pasty, and then bring the pastry into the middle and fold the edges together, to seal the filling inside. Then give the outside of the pasty a brush of the egg- this is to give it a nice golden colour when cooked.

Finally, place them on a baking tray and stick it in the preheated oven at 220c / 425f  / gas 7 .  After 10 minutes reduce the heat to 180c / 350f / gas 4 , and cook for a further 20 minutes for the small ones and a further 25-30 minutes for the big ones. (obviously check during cooking, make sure not burning etc….)

Finally ….Enjoyyyyy…

Chicken Pepperonata

I’ve not tried cooking Chicken with Peppers before, but saw a photo in  a cook book and looked soooo tasty, so i thought i’d give it a go.  I cooked this for myself and my parents, and. although my mother doesn’t like peppers, she thouroughly enjoyed it.

Lots of Ingredients: 

 8 chicken thighs (skinned)

2 tablespoons of olive oil

2 tablespoons of wholemeal flour

1 small onion (finely chopped)

1 clove of garlic  (crushed)

1 of each green pepper, red pepper, yellow pepper – halved and deseeded, then thinly sliced

1 tablespoon of fresh oregano, finely chopped. and some to garnish. (if not available, dried oregano will do)

400g tinned chopped tomatoes

salt and pepper to flavour

Get 8 chicken thighs, skin them if need be, then toss them in a bowl with the flour, making sure the chicken is coated all over.  Heat the olive oil in a large frying pan and then throw the chicken in, quickly frying them on both sides so golden brown, to seal the flour and flavour in.

Once browned, remove from pan, and put the onions in the pan, frying until soft. Then add the peppers, oregano, garlic and tinned tomatoes and bring to boil, gently stirring.

Reduce temperature to a simmer, and place the chicken thighs on top of the peppers/tomatoes  then place a lid over the top.  Simmer for 25-30 minutes. Check to see if chicken is done.

Serve with chunky bread to mop up all the tasty sauce!

Quick Rustic Trout Lunch

I have been trying to be healthy recently, so find it difficult sometimes to have something really tasty but also low in fat. This is where fish comes in. Love it, and it’s healthy. So today i decided on a large piece of Trout and Crusty White Bread.

So, thats the piece of trout i bought. Bit bigger then i thought. But looks good. 

Now to the nitty gritty. Ingredients:

1 Large piece of Trout

1 Loaf of Crusty White Bread

Home dried Rosemary and Lemon Thyme

Sprinkling of ground black pepper

Pinch of Maldon Smoked Sea Salt

Simple to prepare. Slap the fish under the grill for 10 minutes or so, turning occasionally.  When near to being cooked, sprinkle a seriously good helping of dried rosemary and lemon thyme on top and finish cooking for further couple of minutes. Break into 4 pieces and arrange accordingly on plate, sprinkly some black pepper and smoked sea salt on top. Add big chunky piece of white crusty bread and hey presto. Awesome fish with a hint of lemon and filling crusty bread. Wash down with what ever you fancy!!!!

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