Mother Hubbard's Cupboard? Not!
The recipes today am hoping will interest all readers, although did have a few regular 'commenteers' in mind when I chose them.
Although this first recipe is not strictly vegetarian, it is 'meaty' enough for those who prefer not to eat a raised pie made with pork.
Raised Haddock Pie: serves 6
pastry:
12 oz (350g) plain flour
half tsp salt
3 oz (75g) hard marg
3 oz (75g) lard
3 tblsp water
2 egg yolks
Sift the flour and salt into a large bowl, then rub in the marg and lard until like fine breadcrumbs. Beat the water and egg yolks together and add to mixture to make a soft dough. If necessary add a little more water. Using floured hands, knead gently then wrap in clingfilm and chill for half an hour.
filling:
1 lb (450g) smoked haddock fillet
1 lb (450g) fresh haddock fillet
2 eggs, hard-boiled and chopped
3 oz (75g) long-grain rice
3 oz (75g) mushrooms, chopped
1 shallot, finely chopped
1 oz (25g) butter
freshly ground black pepper
Place the smoked haddock in a large frying pan, cover with cold water then slowly heat to simmering point. Cover with lid, plate or foil, and simmer for 10 minutes. Drain, then removed skin and flake the flesh into a bowl. Set aside.
Meanwhile, wrap the fresh haddock in foil and place in a heat-proof dish, then bake for ten minutes at 180C, 350F, gas 4 until the flesh is firm and white. Remove skin and flake the fish, adding it to the smoked haddock.
Cook the rice in the usual way, drain well and add to the fish with the chopped eggs. Melt the butter in a frying pan and saute the mushrooms and shallot until softened. Add these to the fish mixture. Add pepper to taste (the fish is salty enough).
assembly:
Roll out two-thirds of the pastry and use to line a loose-bottomed or spring-sided 8" (20cm) cake tin. Spoon in the filling, packing it down firmly. Roll out the remaining pastry, dampening edges and laying over the top of the filling to form a lid. Make sure the edges are sealed together. If there are pastry trimmings left, roll these out to make leaves to decorate the top.
Make a hole in the centre to allow steam to escape, then chill pie for one hour before cooking. Brush with beaten egg and bake at 200c, 400F, gas 6 for about 45 minutes or until the pastry is golden, then carefully remove sides of the tin or slide the pie up still on its base, and return to oven to cook for a further 10 -15 minutes. Serve warm or cold with salad.
Whether you wish to save this next recipe for the 'frugal feasting' we are aiming to provide in the early months of next year, this is up to you. Suffice to say if you have flour that needs using up, why not make a stack of pancakes now (interleaved) and freeze them for future dishes.
Once you have made a batch of pancakes, choose from the fillings suggested below (or make up your own) and follow directions:
Savoury Pancake Stack: serves 6 - 8
ready-made pancakes, as many as needed
assorted fillings (choice given below)
cheese sauce (recipe below)
assembly:
Using a loose-bottomed cake tin slightly larger than the pancakes, place one pancake on the bottom, then cover with a filling of your choice, cover with another pancake, another filling, and repeat until the height/amount required, finishing with a pancake. Spoon over the sauce making sure it runs down between the pancakes and the sides of the tin. Sprinkle remaining cheese over and bake for around half an hour or until browned on top. Remove from oven and carefully push up the pancake stack, leaving it on its base, and place on a serving plate. Serve, cut into wedges. It needs nothing more than a side salad.
suggestions for fillings:
Mix 4 oz (100g) chopped cooked ham with 1 tsp made mustard and 2 tsp mayonnnaise.
Mix together 4 oz (100g) chopped cooked turkey or chicken, bound with 2 tsp mayo or double cream or cranberry sauce.
Mix canned and drained flaked tuna with a little tomato ketchup and mayonnaise.
Mix together 4 oz (100g) finely diced cooked carrots, sliced mushrooms and a little grated onion, with a tsp of melted butter to bind.
Mix together 4 oz (100g) left-over cooked meat (beef, lamb or pork) finely diced with 1 tblsp tomato ketchup, HP sauce or chutney/pickle/relish.
Use any pasta sauces, reduced until thick.
Mix together 8 oz (225g) cooked and finely chopped 'green' vegetables (cabbage, cauliflower, broccoli, green beans) mixed with a little finely sliced fried onion add plenty of seasoning to taste (salt, pepper, herbs etc).
Mix finely sliced cooked leeks or shredded cooked cabbage with a thick cheese sauce.
sauce recipe:
2 oz (50g) butter
2 oz (50g) plain flour
15 fl oz (400ml) milk
2 eggs, separated
salt and pepper
5 oz (125g) grated Red Leicester or Cheddar cheese
Melt the butter in a saucepan, stir in the flour and cook for 1 minute, then slowly whisk in the milk, and keep stirring until the mixture begins to boil and thicken. Simmer for 3 minutes, then beat in the egg yolks and seasoning to taste then stir in 2 oz (50g) of the cheese. Whisk the egg whites and fold into the cheese sauce. Pour this over the pancake layer (see above for full details) and cook as given above.
Although this first recipe is not strictly vegetarian, it is 'meaty' enough for those who prefer not to eat a raised pie made with pork.
Raised Haddock Pie: serves 6
pastry:
12 oz (350g) plain flour
half tsp salt
3 oz (75g) hard marg
3 oz (75g) lard
3 tblsp water
2 egg yolks
Sift the flour and salt into a large bowl, then rub in the marg and lard until like fine breadcrumbs. Beat the water and egg yolks together and add to mixture to make a soft dough. If necessary add a little more water. Using floured hands, knead gently then wrap in clingfilm and chill for half an hour.
filling:
1 lb (450g) smoked haddock fillet
1 lb (450g) fresh haddock fillet
2 eggs, hard-boiled and chopped
3 oz (75g) long-grain rice
3 oz (75g) mushrooms, chopped
1 shallot, finely chopped
1 oz (25g) butter
freshly ground black pepper
Place the smoked haddock in a large frying pan, cover with cold water then slowly heat to simmering point. Cover with lid, plate or foil, and simmer for 10 minutes. Drain, then removed skin and flake the flesh into a bowl. Set aside.
Meanwhile, wrap the fresh haddock in foil and place in a heat-proof dish, then bake for ten minutes at 180C, 350F, gas 4 until the flesh is firm and white. Remove skin and flake the fish, adding it to the smoked haddock.
Cook the rice in the usual way, drain well and add to the fish with the chopped eggs. Melt the butter in a frying pan and saute the mushrooms and shallot until softened. Add these to the fish mixture. Add pepper to taste (the fish is salty enough).
assembly:
Roll out two-thirds of the pastry and use to line a loose-bottomed or spring-sided 8" (20cm) cake tin. Spoon in the filling, packing it down firmly. Roll out the remaining pastry, dampening edges and laying over the top of the filling to form a lid. Make sure the edges are sealed together. If there are pastry trimmings left, roll these out to make leaves to decorate the top.
Make a hole in the centre to allow steam to escape, then chill pie for one hour before cooking. Brush with beaten egg and bake at 200c, 400F, gas 6 for about 45 minutes or until the pastry is golden, then carefully remove sides of the tin or slide the pie up still on its base, and return to oven to cook for a further 10 -15 minutes. Serve warm or cold with salad.
Whether you wish to save this next recipe for the 'frugal feasting' we are aiming to provide in the early months of next year, this is up to you. Suffice to say if you have flour that needs using up, why not make a stack of pancakes now (interleaved) and freeze them for future dishes.
Once you have made a batch of pancakes, choose from the fillings suggested below (or make up your own) and follow directions:
Savoury Pancake Stack: serves 6 - 8
ready-made pancakes, as many as needed
assorted fillings (choice given below)
cheese sauce (recipe below)
assembly:
Using a loose-bottomed cake tin slightly larger than the pancakes, place one pancake on the bottom, then cover with a filling of your choice, cover with another pancake, another filling, and repeat until the height/amount required, finishing with a pancake. Spoon over the sauce making sure it runs down between the pancakes and the sides of the tin. Sprinkle remaining cheese over and bake for around half an hour or until browned on top. Remove from oven and carefully push up the pancake stack, leaving it on its base, and place on a serving plate. Serve, cut into wedges. It needs nothing more than a side salad.
suggestions for fillings:
Mix 4 oz (100g) chopped cooked ham with 1 tsp made mustard and 2 tsp mayonnnaise.
Mix together 4 oz (100g) chopped cooked turkey or chicken, bound with 2 tsp mayo or double cream or cranberry sauce.
Mix canned and drained flaked tuna with a little tomato ketchup and mayonnaise.
Mix together 4 oz (100g) finely diced cooked carrots, sliced mushrooms and a little grated onion, with a tsp of melted butter to bind.
Mix together 4 oz (100g) left-over cooked meat (beef, lamb or pork) finely diced with 1 tblsp tomato ketchup, HP sauce or chutney/pickle/relish.
Use any pasta sauces, reduced until thick.
Mix together 8 oz (225g) cooked and finely chopped 'green' vegetables (cabbage, cauliflower, broccoli, green beans) mixed with a little finely sliced fried onion add plenty of seasoning to taste (salt, pepper, herbs etc).
Mix finely sliced cooked leeks or shredded cooked cabbage with a thick cheese sauce.
sauce recipe:
2 oz (50g) butter
2 oz (50g) plain flour
15 fl oz (400ml) milk
2 eggs, separated
salt and pepper
5 oz (125g) grated Red Leicester or Cheddar cheese
Melt the butter in a saucepan, stir in the flour and cook for 1 minute, then slowly whisk in the milk, and keep stirring until the mixture begins to boil and thicken. Simmer for 3 minutes, then beat in the egg yolks and seasoning to taste then stir in 2 oz (50g) of the cheese. Whisk the egg whites and fold into the cheese sauce. Pour this over the pancake layer (see above for full details) and cook as given above.
posted by Shirley at 5:42 am
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