Ham Loaf

I think this is one of those recipes that anyone would struggle to make look appetising, I am actually a bit embarrassed to actually post any photos of this one!!
image

I had decided to make this with a can of ham! I just felt that was fitting with this book, and can imagine that’s what the recipe intends! I decided to blitz that in a food processor for a few seconds, I think too long and I would’ve ended up with a mush!

The ham I had weighed 200g so I had to try reduce everything else, but I actually ended up using a whole onion, 2oz of oats and the whole egg in an effort to bulk this up..

image

All mixed together and then pressed into a tin. Really doesn’t look great at this point..

image

After about 40 minutes it doesn’t really look much better, but it does smell quite nice! Maybe I’m just so hungry that I’d say that about anything..

image

I think because I had used significantly less meat compared to the other ingredients, my loaf has ended up a tad soft and kind of falls apart a bit too easily..

image

Well I have to say this tastes way way better than it looks! It’s really soft and hasn’t kept its shape at all but we did eat the lot!

Would I make this again? Even though we did eat it all I don’t think I’d bother making again!

image

Advertisements

Raised Pork Pie

I’ve never tried to make hot water pastry before and never attempted to shape a pie by hand so allowed myself plenty of time for this recipe..

image

image

The day before I cooked the pork in the stock for about an hour, I had bought 1lb of meat and so only used half the amount of stock. After the meat was feeling tender I drained off the liquid and at that point I really didn’t have much left. So I had to skip the next step of boiling the stock down even further.

Even thought the meat felt soft it was looking a bit dry. So I left that in the fridge and then the next day started the pastry.

image

So this was easy enough to mix up but I think the idea is to work quickly! I found it took a while to knead to get a smooth dough..

image

Then I was attempting to shape the pie by hand. It was easier than I expected and the dough does cool and start to stiffen up quite quickly which helped keep the shape. I do think I maybe left it a bit too thick but I was afraid it might all collapse!

image

Then I put the meat in the pastry case with some seasoning and herbs. Then I checked the liquid left from yesterday which didn’t have a layer of fat and wasn’t particularly jelly like, and actually there was hardly any of it. I did pour a couple of tablespoons over the meat before adding the lid.

image

I made a small hole in the top like the pastry recipe suggests and decorated with some leaves with the last wee bits of remaining pastry. Then I doubled wrapped it with greaseproof paper before going in the oven..

image

So after the full cooking time it was looking nicely browned ..

image

So according to the recipe it’s supposed to be left to cool the jellied sauce added, but we were having this for dinner, so instead I poured what little liquid I had left into the hot pie and then I didn’t leave it to set before cutting it!

image

It was looking a wee bit dry and the meat was falling out, which I’m guessing would’ve been avoided had I left to cool and added some gelatine to the liquid and left to set, but I was skipping all that!

We ended up having this with beans for tea!!

image

Well this was a pretty good pork pie! Yes it could do with some more liquid, or maybe the pork did not need all that initial cooking time, but despite that it’s really tasty.

The pastry is quite thick, but we didn’t mind that but I’ll try be a bit more brave and make it bigger and thinner next time!

Would I make this again? Yes!

image

Lentil and Bacon Soup

I do love a nice bowl of lentil soup and do love bacon so this is a perfect combination!

image

image

I don’t usually bother to soak the lentils overnight, but I decided to do it anyway and see if that makes any difference.

After soaking I just added the bacon, garlic, herbs and seasoning to the pan and it all did look a pale and rather unpleasant at that point..

image

So not much to say about this recipe, it’s all left to simmer away for roughly an hour and by then it had thickened up and the lentils were super soft..

image

Then I added the potatoes and left for another 20 minutes until they were cooked and by then it was looking much more appetising!

image

So I actually left this overnight before trying it and I had forgotten to take the clove out! The flavour from the clove is actually really nice. It is a very thick soup, perfect for winter and very filling!

Would I make this again? Yes!

image

Portuguese-Style Cutlets

I’d bought some lamb cutlets from the butcher to make this recipe, sounds easy and something different to do with lamb..

image

image

First I cooked the onion in butter and then added the tomatoes.

image

It says to leave the tomatoes and onions to cook slowly but after only about 10 minutes they had nearly dried out so I removed from the heat and had to force through the sieve to get any liquid.

I used what I did manage to sieve to make the rest of the sauce with the cornflour and stock..

image

I had all the onions and tomatoey bits left in the sieve and I ended up just eating them straight from the sieve!

Next I grilled the lamb cutlets for a few minutes on each side. The recipe says to arrange the cutlets and sauce around a green vegetable, I had some broccoli and baby sweetcorn so I arranged the cutlets around them and poured the sauce over..

image

So this was dinner for the three of us and am now regretting only getting 4 cutlets! They are nicely cooked, as is the veg but it’s the sauce that’s really good! It’s hard to describe but it’s meaty but with a tang from the vinegar!

I think we had the dish completely scraped clean!

Would I make this again? Yes!

image

Beef and Mushroom Casserole

It’s definitely casserole weather, and this is my favourite kind of recipe, slow cooked all in the one pot…

image

image

Annoyingly the shop I was in didn’t have baby onions, and then when I got home I realised I had forgotten the carrots! So I just used 2 large onions sliced and then I used a whole turnip to replace the carrots.

Then I cut my meat into chunks before rereading the recipe and realising it says strips! Pretty sure that’s not essential!! So the meat was dipped in the seasoned flour and then fried and then into the casserole..

image

Then I fried the vegetables and perhaps my turnips were in slightly too big slices..

image

Once they were starting to brown I transferred to the casserole with the mushrooms. Then I cooked the flour in the pan, added the stock and then once it had been boiling for a few minutes it was poured into the casserole..

image

So after what ended up being nearly 3 hours it was looking pretty good to me!

image

The meat was almost falling apart, and the turnips had kept their shape mostly but were lovely and soft, so maybe it was a good thing I’d kept them as larger slices!

This was delicious! I’m not the biggest fan of turnip and don’t cook it much, but in this it was sooo good! It almost had a slight sweetness to it that was good. Overall this was well worth the wait!

Would I make this again? definitely..

image

Apple Snowballs

I do love the name of this recipe, and think it’s the perfect sounding pudding for the colder months!

image

image

First thing I did was prepare the apples, and its not easy scooping out the cores! I don’t have an apple corer so had to chop them out! Then the apples went into the sugary water to simmer, although I took my eye off them for a bit and ended up boiling a bit too furiously! After only a matter of minutes they had started to disintegrate, and had actually fallen apart!

I had to use the jam to stick them back together!

image

I had used my homemade rhubarb and ginger jam for this.

So then I started with the meringue, and think I’m going wrong somewhere. It looked lovely and shiny when the egg whites had been whisked until stiff and then the sugar whisked in. Then it goes all grainy when I folded in the sugar. Was thinking I should’ve stopped after I’d whisked in the sugar. Anyway that was spread round the apples..

image

image

After just over 15 minutes they were a light golden brown..

image

Maybe a perhaps too brown? Anyway I managed to successfully lift them on to a plate and this was pudding..

image

This was great! The meringue is soft, but not too soft, and just the right level of sweetness. The apples are nice and soft and they are sharp but that combined with the jam and meringue is pretty great! Overall another fab recipe!

Would I make this again? Yes!

image

Banana Surprise with Jam Sauce

There’s a few slighty odd banana recipes in this book, weirdly bananas features a bit too often in some savoury dishes which is hard to get used to! Thankfully this is a sweet recipe..

image

image

So I think my husband and daughter are a bit wary when I suggest a banana recipe so I was making this just for me! So I quartered everything, and I have a Yorkshire pudding tin which I put in the oven to heat up with some butter in it.

Then I poured in the mixed up batter..

image

I sliced my banana rather than cut in half crosswise and then lengthwise, then dropped the pieces into the batter..

image

This went back into the hot oven, and rather than leave for 45 minutes like the recipe suggests, I kept a much closer eye on it. After 15 minutes it was looking really puffed up and starting to golden, so I left for about another 10 minutes, and by then was looking pretty impressive..

image

It came out of the tin very easily and smells so good!

image

I was going to make a jam sauce but the suggested recipe needs arrowroot which I don’t have, so I just heated up some jam and kind of drizzled over it..

image

So this was my pudding and I blooming loved it!! It’s basically a banana Yorkshire pudding with jam, but it really is great! I was wishing I’d made more even just for me!

Would I make this again? Yes, loved it!

image