Pages, Cornish Pastie, Tripe and Onions,Meat Loaf, Christmas Pudding, Steak and Kidney Pie and Pudd

Tuesday, 11 December 2012

Cornish Pasties Like Mother Used To Make

I love Cornish pasties,especially on a cold day,warm and nourishing,there are many different fillings put in pasties,but this is the way I remember mother making them.
Image of a cut Cornish Pastie
Miners used to take pasties down the mines as they were easy to eat with coal blackened hands,and often the pasty,had one end stuffed with savory filling and one end with a pudding,like apple and custard.


1) 1/2 kg./1 lb. rump steak,diced
2) 2 potatoes,diced
3) 2 onions,chopped
4) 1 small swede,diced
5) 30 ml./2 tbs.beef stock
6) salt and pepper
7) 1/2 kg./1 lb. shortcrust pastry ( I use shop bought ready made)
8) 1 egg,beaten


a) Mix together the beef and potatoes,onions and swede
b) Add the stock and season with salt and pepper to taste
c) Roll out the dough thinly and cut into four circles
d) Put one quarter of the filling in the centre of each one
e) Dampen the edges with water and fold in half to form a semi-circle
f) Flute the edges with your fingers 
g) Lift the pasties on to a lightly  greased baking sheet and brush with beaten 
h) Put the sheet into the oven preheated to hot (220*C/425*F or Gas Mark 7)
      and bake for 15 to 20 minutes,or until the pastry is golden brown
j) Reduce the oven temperature to moderate (180*C/350*F or Gas Mark 4)
     and bake for a further 20 minutes.

Serves 4 

Corned Beef and Egg Hash Like Mother Used To Make

A twist on this old favourite recipe using corned beef and potatoes,to make corned beef hash,by adding an egg,one meal I loved as a lad for breakfast, or as a supper snack.

Image of Texas hash with corn bread and beans


1) 1 x 350 g./12 oz.can corned beef,flaked
2) 225 g./8 oz. potatoes,cooked and mashed
3) salt and pepper
4) little milk
5) 50 g./2 oz. butter
6) 4 eggs
7) 2 tomatoes,sliced


a) Mix the beef with potatoes,salt and pepper to taste and enough milk to make
      a soft consistency
b) Form the mixture into 4 rounds and hollow out the centre ( like a ring 
c) Melt the butter in a frying pan
d) Add the beef and potato rounds and fry for 5 minutes or until the rounds are
      evenly browned
e) Spoon a little of the hot fat into the centres and break an egg into each 
f) Continue cooking for a few minutes or until the egg whites have set
g) Lift out carefully and garnish with the tomato slices.

Serves 4 

Sunday, 9 December 2012

Hungarian Goulash Like Mother Used To Make

I love this way of cooking beef,lovely and tender in a creamy tomato sauce and sour cream, great for cold winter evenings with the warming paprika.My father loved this dish after a hard days work,that my mother had waiting for him to enjoy.

Hungarian Goulash image

  Hungarian Goulash


1) 50 g./2 oz.butter
2) 675 g./1 & 1/2 lbs. lean,tender beef
3) 2 large onions,sliced into rings
4) salt and pepper
5) 15 ml./1 tbs paprika
6) 1/2 kg./1 lb. tomatoes,skinned and chopped
7) 50 ml./2 fl.oz beef stock
8) 150 ml./5 fl.oz sour cream
9) Fresh chopped parsley


a) Melt the butter in a saucepan
b) Add the meat and fry for 5 to 8 minutes,or until it is evenly browned 
c)  Stir in the onions,salt and pepper to taste and paprika
d) Add the tomatoes and stock
e) Cover and simmer for 1 & 1/2 to 2 hours,or until the meat is tender
f) If necessary,add a little liquid during cooking
g) Top with sour cream and parsley.

Serves 4 


Saturday, 8 December 2012

Roast Turkey with Chestnut Stuffing Like Mother Used To Make

Roast turkey, with chestnut stuffing,fluffy roast potatoes,pigs in blankets,and all the trimmings.Can there be any meal that brings back memories of so many family Christmas Days spent together.Then followed by Christmas Pudding,and mince pies.I have just covered the turkey and stuffing on this recipe,as most people know how to cook roast potatoes,veg.,etc
Oven Roasted Turkey image

Roast Turkey with Chestnut Stuffing


1) 1 x 6 kg./12lb.turkey ( or smaller )
2) salt and pepper
3) 75 g./1 & 1/2 lb.chestnut stuffing*
4) 125 g./4 oz.butter,melted


a) Rub the turkey inside and out with the salt and pepper
b) Fill the neck cavity only with the stuffing,then secure with string or skewers
c) Loosen the skin on the turkey breast by carefully pushing your fingers under the skin,to release from the flesh.Be careful not to split the skin
d) Place some butter under the loosened skin and spread evenly over the breast by massaging the outer breast skin.This helps keep the turkey Juicy
e) Put the turkey in a large roasting pan,sitting it on top of some halved onions,sliced carrots,parsnips,these will caramelise as turkey cooks and make a tasty juice for the gravy.
f) Brush the turkey all over with melted butter
g0 Put into the oven preheated to very hot (230* C/450* F or Gas Mark 8) and roast for 10 minutes
h) Reduce the oven temperature to warm (170* C/325* F or Gas Mark 3) and continue to roast for 3-4 hours,or until the turkey is cooked through.Test by inserting a skewer into the thick part of the thigh,ensuring that the juices run clear,if not return to oven and cook till juice is clear
i) Baste frequently with the fat in the pan during the cooking period.

Serving 12-14 
                                                 Delia's Turkey recipe video

Wednesday, 28 November 2012

Christmas Pudding Like Mother Used To Make

No matter how full I am after Christmas Dinner, I can still find room for a delicious helping of Christmas pudding, with brandy sauce,cream or creamy custard, as a child Mother used to put a silver sixpence piece, hidden somewhere inside the pudding.
It was a great excitement anticipating being the one to find the coin,and an even bigger disappointment if another member of the family had it in their portion.
Nowadays with all the health and safety rules, the fact that coins are no longer silver, and of course the fact that my teeth are no longer as strong and more sensitive, the thought of biting down on a coin brings tears to my eyes ! lol
This recipe is almost if not the same as I remember Mother making way before Xmas as it seems to improve over time.

image of Christmas Pudding aflame with brandy

 Christmas Pudding


125 g./4 oz.currants
225 g./8 oz.raisins
225 g./8 oz.sultanas
125 g./4 oz.chopped mixed peel
75 ml./3 fl.oz.ale
juice and grated rind of one lemon
175 g./6 oz.butter
225 g./8 oz.brown sugar
2 eggs
225 g./8 oz.fresh breadcrumbs
10 ml./2 tsp.ground mixed spice
5 ml./1 tsp.grated nutmeg
(Some recipes add a little brandy or rum to the mix )


a) Mix the fruit,ale and lemon juice and rind together
b) Cover and leave overnight
c) Cream the butter and sugar together until fluffy
d) Beat in the eggs,then add all the remaining ingredients and mix well
e) Put in the centre of a floured pudding cloth and tie securely, allowing 
     room for expansion
f) Put into a large pan half filled with hot water and boil the pudding for 4 hours.

Serves 6 

Steamed Jam Pudding Like Mother Used To Make

Why are all the best tasting foods,in life so fattening?,but a treat now and then can do no harm, this jam pudding is to die for, served with creamy custard or thick cream. As a child I was always back for seconds of this pudding.

Steamed Jam Pudding


125 g./4 oz.butter
125 g./4 oz.sugar
2 eggs
225 g./8 oz.self-raising flour,sifted
pinch of salt
150 ml./5 fl.oz.milk
45 ml./3 tbs.jam ( of choice )


a) Cream the butter and sugar together until fluffy
b) Beat in the eggs,then fold in the flour and salt,alternatively with the milk
c) Spoon the jam into the bottom of a well - greased heatproof basin,then spoon in the batter
d) Cover the basin with with a muslin cloth or foil across the opening to prevent water getting into 
e) Put the basin into a large pan half-filled with hot water and steam over a low heat for 1,1/2 to 2 hours, or until a knife inserted into the centre of the pudding comes out clean. 

Serves 4


Doughnuts Like Mother Used To Make

Who doesn't love sugary, and  jam filled, naughty, and fattening doughnuts ! Well you have to spoil yourself now and again, I could not resist these heavenly nourishing, satisfying, doughnuts as a child,and I still can't !! Of course I haven't forgotten the cream ones too but I do manage to resist them to often, OK perhaps that is just a little fib ! There's even an awesome video how to make a peanut,jelly,doughnut.

image of Doughnuts with different coatings



 5 ml./1 tsp.sugar
15 g./1/2 oz. yeast

 225 g./8 oz.flour
2.5 ml./1/2 tsp.salt                                                 
15 g./1/2 oz.butter
1 egg beaten
75 g./3 oz.jam (of choice )
Oil for deep frying 
75 g./3 oz.castor sugar
5 ml./1 tsp.ground cinnamon
75 g./3 fl.oz.tepid milk 


a) Mix the sugar,yeast and milk to a paste
b) Set aside in a warm place for 15 minutes or until the mixture is frothy
c) Sift the flour and salt into a warmed bowl
d) Add the butter,yeast mixture and egg  and mix to a soft dough
e) Knead for 8 minutes or until smooth and elastic
f) Set aside in a warm place for 45 minutes or until the dough as doubled in 
g) Knead the dough again for 5 minutes
h) Divide into about 12 pieces and roll them into balls
i) Make a depression in each ball,fill with some jam,then enclose the filling
j) Set aside in a warm place for 20 minutes or until the balls have doubled in 
k) Deep fry the balls for 4 minutes or until they are golden brown
l) Drain on kitchen towels and roll in sugar and cinnamon.

    Bet you can't wait to eat them and burn your mouth on the hot jam!! so watch                         
    the kids till they cool.

    Makes about 12 doughnuts 


Peanut doughnuts video      

Garlic Bread Like Mother Used To Make

Soak up the pasta sauce, chilli con carne, and all your favourites, with French bread, dripping with delicious garlic butter, could any taste, give more satisfying, pleasure to your taste buds.

image Garlic Bread

 Garlic Bread

1 French loaf
50 g./2 oz.butter
2 garlic cloves,crushed
salt and black pepper


a) Cut the loaf,at about 2.5 cm./1 inch.intervals,almost through to the bottom
b) Mix the butter,garlic,salt and pepper to taste together,beating until smooth
c) Spread the mixture generously between the loaf slices
d) Wrap in aluminium foil and put into the oven preheated to hot (220*C/425*F
     or Gas Mark 7 ). Bake for 20 minutes

Serves 4-6 

Corn Bread Like Mother Used To Make

Corn bread is great for snacks,picnics, or as a side dish with many foods, quick, and easy to make, without all the work needed to make conventional bread.

image Corn Bread

 Corn Bread


175 g./6 oz.corn meal
125 g./4 oz flour,sifted
10 ml./2 tsp.baking powder 
5 ml./1 tsp.salt
50 g./2 oz.butter
175 ml./6 fl.oz.milk
2 eggs beaten


a) Put the corn meal,flour,baking powder and salt into a bowl
b) Rub in the butter until the mixture resembles fine breadcrumbs
c) Gradually beat in the milk and eggs
d) Spoon the batter into a well-greased 20 cm./8 inch square cake tin
e) Put the tin into the oven preheated to fairly hot (200*C/400*F or Gas Mark 6
f) Bake for 20 to 25 minutes,or until a knife inserted into the centre comes out 
g) Cool then cut into squares. 

  Video corn bread.

Irish Soda Bread Like Mother Used To Make

I love soaking up a soft egg yolk with soda bread,it has a great texture,and is quick and easy,to make.It brings back memories of family breakfast time as a child,bacon,eggs and soda bread,thickly spread with butter.

image Irish Soda Bread

Irish Soda Bread


1 kg./2 lb.flour ( wholemeal or white )
10 ml./2 tsp.bicarbonate of soda
10 ml./12 fl.oz.milk or buttermilk
 10 ml./2 tsp. salt


a) Sift the flour,bicarbonate of soda,and salt  into a large,warmed bowl
b) Add the milk or buttermilk and mix to a smooth dough
c) Shape into a large,deep circle
e) Transfer to a well greased baking sheet,then cut a deep cross in the centre
f) Put the baking sheet into the oven preheated to hot (220*C/425*F or Gas Mark 7 )
    and bake for 35 minutes or until the top is golden brown.
g) Cool on a wire rack. 

                                                      Video Irish Soda Bread 

Tuesday, 27 November 2012

Baked Alaska Like Mother Used To Make

This ice-cream, pudding, covered with hot meringue,never failed to amaze me as a child, how did the ice-cream not melt in the oven? A great pudding,with the hot and cold textures one of my favourite sweets,and still is.
image Baked Alaska with Banana's

Baked Alaska


1 x 20 cm./8 inch stale sponge cake, or round one
1 x 225 g./8 oz.can peaches,drained,or sliced banana's
1 large block Neapolitan or other ice-cream
6 egg whites
350 g./12 oz. Castor sugar


a) Place the sponge on a lightly greased baking sheet
b) Arrange the peaches,or banana's decoratively over the top,pressing them in gently
c) Put the ice-cream on top and trim it to the same size and shape as the cake
d) Chill in the freezer compartment of the refrigerator
e) Beat the egg whites until they are frothy
f) Gradually beat in the sugar until the mixture is stiff and glossy
     ( You should be able to turn the bowl upside-down without the mixture                
    falling out.) 
g) Cover the ice-cream and cake completely with meringue mixture,bringing it 
      into decorative peaks
h) Put into the oven preheated to very hot (230*C/450*F or Gas Mark 8 ) and 
      bake for 5 minutes,or until the meringue is set and lightly browned.

     Serve at once. Arranging choice of fruit around the plate.

     Serves 6 

Lancashire Beef Hot Pot Like Mother Used To Make

This nourishing, beef hot pot,is an easy,nourishing, one pot oven dish,recipe.Ideal for a family dinner.It can also be cooked in a slow cooker and left all day,ready for when you return from a day out.

Image Lancashire Beef Hot Pot

Lancashire Beef Hot Pot

1 kg./3 lb.topside of beef,cubed
salt and pepper
2 large onions ,sliced
350 g./12 oz.carrots.sliced
675 g./1,1/2 lb.potatoes,sliced
300 ml./10 fl.oz.beef stock


a) Put the beef in a deep ovenproof dish and season with salt and pepper to taste
b) Arrange the onions,carrots and potatoes in thin layers over the meat,ending with a layer of potatoes arranged in overlapping slices
c) Pour over the stock,cover and put the dish into the oven preheated to warm (170*C/325*F or Gas Mark 3)
d) Cook for 2 to 2,1/2 hours,or until the meat is just tender
e) Increase the oven temperature to fairly hot (200*C/400*F or Gas Mark 6)
f) Uncover and cook for a further 30 minutes or until the top layer of  potatoes is browned.

Serves 4

Monday, 26 November 2012

Shepherd's/Cottage Pie Like Mother Used To Make

Shepherd's pie,is a great way of using up the lamb,or beef for cottage pie, left over from the Sunday roast lunch, it was a regular Monday dinner in my childhood.I liked the pie but not so keen on the veg,in those days!
 This recipe is as I remember enjoying it.
image Shepherd's Pie

Shepherd's Pie


675 g./1,1/2 lbs.potatoes
30 ml./2 tbs. cooking oil
1 onion chopped
124 g./4 oz. mushrooms,sliced
575 g./1,1/4 lb.cooked lamb,minced
45 ml./3 tbs.tomato ketchup
2.5 ml./1/2 tsp.dry mustard
salt and pepper
150 ml./5 fl.oz. well seasoned gravy
25 g./1 oz.butter


a) Cook the potatoes in boiling,salted water for 15 to 20 minutes or until they are tender
b) Meanwhile heat the oil in a saucepan
c) Add the onion and mushrooms and fry for 5 minutes
d) Stir in the lamb,tomato ketchup,mustard,salt and pepper to taste
e) Pour over the gravy and bring to the boil
f) Simmer for 5 minutes,then transfer to a pie dish
g) Drain the potatoes,then mash with the butter and salt and pepper to taste
h) Spoon mash potatoes over the mixture in the pie dish
i) Put into the oven preheated to moderate (180* C/350*F or Gas Mark
j) Bake for 20 to 25 minutes,or until the potatoes are browned.

Serves 4-6


                                                           Video Shepherd's Pie

Friday, 23 November 2012

Pumpkin Pie Like Mother Used To Make

Pumpkins are very versatile,and can be used for many dishes,both savoury, and sweet.This pumpkin pie recipe, is easy,to make,and delicious,just like I remember mother dishing up on a cold winters evening.

Pumpkin pie image

Pumpkin Pie

225 g./8 oz. rich shortcrust pastry
125 g./4 oz. brown sugar
5 ml./1 tsp. ground ginger
5 ml./1 tsp. ground allspice
1 x 675 g./1,1/2 lb. can pumpkin puree ( you can make your own 
2 eggs,lightly beaten
225 g./8 fl. oz. single cream,lightly whipped


a) Line a 20 cm./8 in.flan tin with the pastry dough
b) mix the sugar and spices together
c) Beat into  the pumpkin puree,with the eggs
d) Gradually stir in the cream
e) Spoon into the dough case and put into the oven preheated to fairly hot (190*C/375*F or Gas Mark 5)
f) Bake for 40-45 minutes,or until the filling has set and the pastry is golden brown.

Serves 6-8  

Tripe and Onions Like Mother Used To Make

I remember as a lad being sent to the local butcher's shop by my mother to buy tripe for my dad's dinner.I hated the feel of it in the bag,moving and slithering like the blob ! a horror film at the time.
Mother used to clean the tripe in the sink preparing it for cooking,much to my disgust! No way would she have got me to sit at the same dinner table as dad ate it,let  alone eat it !.
But here is the recipe like mother used to make as I know many people love this recipe.

Even the French like tripe,a French butcher's shop image

Tripe and Onions


675 g./1, 1/2 lb. tripe parboiled and cut into pieces
3 large onions,chopped
750 ml./1,1/4 pints milk
salt and pepper
5 ml./1 tsp. dried thyme
25 g./1 oz. butter
25 g./1 oz. flour


a) Put the tripe,onions,milk,salt and pepper to taste and thyme in a saucepan
b) Bring to the boil,then cover and simmer for 1,1/2 to 2 hours,or until the tripe is tender
c) Transfer the tripe and onions to a warmed serving bowl
d) Reserve the cooking liquid
e) Melt the butter in a saucepan
f) Stir in the flour to form a smooth paste,then gradually stir in the cooking liquid
g) Bring to the boil and cook for 2-3 minutes,stirring constantly,or until the sauce thickens
h) Stir the sauce into the tripe and onions.

Serves 4 

Wednesday, 21 November 2012

Coq Au Vin Like Mother Used to Make

A delicious,chicken,recipe,cooked in red wine,with bacon,onions,mushrooms and herbs,Great dish to impress your dinner guests,

File:Coq au vin rouge.jpg
Coq Au Vin image

Coq Au Vin


50 g./ 2 oz. bacon fat
1 x 2 kg./ 4 lb. chicken,cut into serving pieces
3 bacon slices,chopped
2 celery stalks,chopped
1 garlic clove,crushed
30 ml./ 2 tbs. flour
425 ml./ 15 fl. oz. red wine ( only use a wine quality that you would enjoy drinking ! )
1 bouquet garni
1 bay leaf
salt and pepper
175 g./  
 6 oz. mushrooms,sliced
12 pickling onions
50 g./ 2 oz. butter


a) Melt the bacon fat in a flameproof casserole
b) Add the chicken pieces and brown on all sides
c) Transfer to a plate
d) Add the bacon,celery and garlic to the casserole and fry until the bacon is crisp
e) Stir in the flour until it forms a paste
f) Gradually add the wine,bouquet garni,bay leaf and salt and pepper to taste,and bring to the boil
g) Return the chicken to the casserole,cover and put into the oven preheated to warm ( 170*C/ 325* F or Gas Mark 3 ).Cook for 45 minutes
h) Meanwhile fry the mushrooms and onions in the butter for 5 minutes
i) Add to the casserole and stir to mix
j) Re-cover and continue to cook for 45 minutes,or until the chicken is cooked through.

Serves 4-6 


Meatballs in Sour Cream Sauce Like Mother Used To Make

Tasty, creamy,meatball,recipe,quick and easy to make for the family,or for a delicious meal to enjoy with your dinner guests.


Meatballs in Sour Cream Sauce


 1 egg
150 ml./ 5 fl.oz. milk
salt and peeper 
50 g./ 2 oz.dry breadcrumbs 
1/2 small onion,finely chopped
1/2 kg./ 1 lb.,beef minced
15 g./ 1/2 oz. butter
15 ml./ 1 tbs.flour
125 ml./ 4 fl. oz. tomato sauce
150 ml./ 5 fl. oz. sour cream
few small black olives


a) Beat the egg,milk,salt and pepper to taste and breadcrumbs together
b) Add about 1.25 ml./ 1/4 tsp. of the chopped onion and set aside for a few minutes
c) Stir in the meat,then shape the mixture into small balls
d) cover and chill in the fridge till firm
e) Melt the butter in a frying pan and add the meat balls,fry for 5 minutes or until they are browned 
f) Drain on kitchen towels and keep warm
g) Add the remaining onion to the pan and cook for 5 minutes 
h) Stir in the flour to form a smooth paste
i) Gradually add the tomato sauce and bring to to the boil,stirring constantly
j) Return the meatballs to the pan and simmer for 10 minutes
k) Stir in the sour cream and olives and cook for a further 2 minutes.

Serves 4 

Hamburgers Like Mother Used To Make

A quick, and easy, hamburger recipe, that you and the family will love,this is the simple recipe I remember as a child.



1 and 1/2 kg./3 lb. steak minced
25 g./1 oz. chopped fresh parsley
15 ml.1 tbs.Worcestershire sauce
 1 small onion,finely chopped
salt and pepper


a) Blend all the ingredients together and form into flat cakes (the less handling the uncooked mixture receives,the more tender the hamburgers will be.)
b) Grill slowly for 5 to 10 minutes on each side,according to taste,but ensure cooked through.
c) Serve between sesame seed buns or with salad

Add sauces etc of choice,and fried onions if liked.

Serves 6-8 

Friday, 9 November 2012

Chilli Con Carne Like Mother Used To Make

A well known minced beef recipe, with a kick of chilli,which can be easily adjusted for heat, to individual taste,by adding more or less chilli powder.This recipe is how I remember it at home in my teenage years.

Chilli con Carne image

Chilli Con Carne


30 ml./2 tbs. olive oil
1 large onion chopped( I prefer red)
2 garlic cloves,crushed
125 g./4 oz. bacon slices,chopped
1/2 kg./1 lb. minced beef
1 x 400 g./14 oz. can chopped tomatoes
1 x 400 g./14 oz. can of red kidney beans,drained
2 tsp. chilli powder ( more or less to taste)
salt and pepper


Heat the oil in a solid saucepan
Add the onion,garlic and bacon and fry for 5 minutes or until it loses it's pinkness
Stir in all the remaining ingredients
Cover and simmer for 1 hour

Authentic mexican video recipe for chili con carne
Parmesan or other cheese is nice grated over the top

Serve with baked jacket potato or rice,taco's,etc.

Serves 4

Beef Stroganoff Like Mother Used To make

I love this creamy fillet steak,and mushroom recipe,it's quick, and easy, to prepare and cook,ideal for a dinner party,or a romantic meal for two,with a glass of red wine, to complete a delightful meal.

Beef Stroganoff image

Beef Stroganoff


50 g./2 0z. butter
1 onion chopped(white or red)
1 kg. fillet steak,cut into very thin strips
225 g./8 oz. mushrooms,sliced
150 ml./15 fl. oz. sour cream
salt and pepper

(optional garlic,or and french mustard could be added for a different taste)


Melt the butter in a large solid frying pan ( salt free butter,or add a little olive oil helps prevent butter burning)
Add The onion and fry for 5 minutes
Add the meat and fry for 8 minutes,or until it's almost cooked ( careful not to overcook meat or it will go tough)
Add the mushrooms and fry for 3 minutes
Stir in the sour cream,season to taste and heat through gently.

Serves 6

                                         Videos one showing sirloin steak and the other using cheaper ground beef.

Toad In The Hole Recipe Like Mother Used To Make

Sizzling pork or beef sausages in a golden fluffy batter baked in the oven,every kids favourite,it was definitely one of mine.This is a recipe my mother used and one I still love today.

Toad in The Hole
Toad in The Hole image

15 g./1/2 oz. butter
1/2 kg./1 lb. pork sausages
125 g./4 oz. plain flour
1 egg
Pinch of salt
300 ml./10 fl. oz. milk


To make the batter,sift the flour and salt into a bowl
Beat in the egg and gradually add enough milk to form a stiff batter
Set aside for 10 minutes 
Add the remaining milk,stirring constantly
  Melt the butter in a flameproof baking dish and add the sausages
Put the dish into the oven preheated to hot (220 degrees C/425 degrees F or Gas Mark 7) and cook for 10 minutes,or until evenly browned
Pour over the batter,reduce the oven temperature to moderate (180 degrees C/350 degrees F or Gas Mark 4) and bake for 30 minutes,or until the batter is golden brown and has risen.

Serves 4

Thursday, 8 November 2012

How To Make Meat Loaf Like Mother Used To make

Meat Loaf with sauce image

A great way to use minced beef to make a hearty delicious dish I used to love as a child,always trying to make sure I got the biggest slice at the family dinner table! I also loved a slice of this cold in my school lunch bag.

Meat Loaf


15 g./1/2 oz.butter                                                     video meat loaf
50 g./2 oz. dry breadcrumbs
1 kg./2 lb.beef,minced
1 medium onion,finely chopped
salt and pepper
1/4 beef stock cube,dissolved in 15 ml./1 tbs boiling water
pinch of dried mixed herbs
30 ml./2 tbs tomato puree
1 egg beaten


Grease a 1 kg./2 lb. loaf tin with the butter
Coat with some of the breadcrumbs
Put the remaining ingredients into a          
bowl and mix well
Pack the mixture into the loaf tin
Put the tin into the oven preheated to fairly hot (190 degrees C/375 degrees F or Gas Mark 5)
Bake for 1 & 1/4 hours
Serve either hot or cold
If serving hot,allow to stand for 10 minutes before slicing.

Serves 6-8

                        Video veg. meat loaf

How To Make Irish Lamb Stew Like Mother Used To Make

     A filling tasty lamb recipe made in the traditional method like mother used to make.

Irish Lamb Stew made with leg of lamb

Irish Lamb Stew


1 kg./2 lb.potatoes sliced
2 large onions sliced
salt and pepper
1.5 ml./1 tbs dried thyme
1 kg./2 lb. lamb chops


Put about half the potatoes on the bottom of a large casserole
Cover with half the onions,then sprinkle with salt and pepper and half the thyme
Add the chops,then continue to make layers with with the remaining onions,salt and pepper,thyme and the remaining potatoes
Add just enough water to cover
Cover tightly and put into the oven pre-heated to warm (170 degrees C/325 degrees F or Gas Mark 3)
Cook for 2 to 2 & 1/2 hrs,or until the chops are cooked through.

Serves 4

How To Make Steak and Kidney Pie Just Like Mother Used To Make

Steak and Kidney Pie an all time classic and this recipe is just like the ones mother used to make,golden crust and filled with tender meat and juicy gravy.

Steak and Kidney Pie image

Steak and Kidney Pie


675 g./1 & 1/2 lb. stewing steak, cubed
225 g./8 0z. Kidney,cubed ( if you don't like kidney use more steak)
25 g./1 oz. seasoned flour
1 onion,finely chopped (optional)
300 ml./10 fl.oz. water
225 g./8 oz. rough puff pastry ( I will be posting a recipe in the future,but most cooks use shop bought as it is generally very good)
1 egg beaten 
300 ml./10 fl.oz. hot beef stock (home made or stock cube,there are some good supermarket ready made ones)


Coat the steak and kidney pieces with the seasoned flour
Put the meat into a 1 ltr./1 & 3/4 pint pie dish,and sprinkle over the onion,if used
Place a pie funnel in the centre of the meat and add the water
Roll out the dough to a circle slightly larger than the dish
Cut a 1 cm./1/2 inch border and press it onto the dampened rim of the pie dish
Brush the strip with cold water 
Place the rest of the dough on top and press to seal
Use any scraps for decoration
Brush the pie with the egg
Place on a baking sheet and put into the oven pre-heated to hot (220 degrees C/425 degrees F or Gas Mark 7)
Bake for 30 minutes,then cover loosely with foil,turning it under the pie dish to seal
Reduce the oven temperature to moderate (180 degrees C.350 degrees F or Gas Mark 4) and bake for a further 1 & 1/2 hours
To serve cut away a portion of pastry and dilute the thick gravy with some hot,strong beef stock.

Serves 4-6
                                                Video steak and kidney pie

How To Make Meat Pudding Like Mother Used To Make

Meat Pudding a nourishing meal on a cold winters day,I remember coming in from playing in the snow as a child and tucking into this delicious filling recipe.

Meat Pudding


Pinch of grated nutmeg
300 ml./10 fl.oz. Yorkshire Pudding Batter (see batter mix in Yorkshire Pudding in next recipe)
675 g./1 & 1/2 lb. beef,minced
1 small onion,finely chopped
15 ml./1 tbs chopped fresh parsley
1 garlic clove,crushed
salt and pepper
25 ml./1 fl.oz oil ( mum used lard or beef dripping !)


Stir the nutmeg into the batter.
Mix together the beef,onion,parsley,garlic and salt and pepper to taste
Heat the oil in a small baking tin and pour in half the batter
Quickly spread over the meat mixture
Pour over the remaining batter
Put the tin into the oven pre-heated to fairly hot (200 degrees C/400 degrees F or Gas Mark 6) and bake for a further 30 minutes or until the pudding is golden brown.

Serves 4

Yorkshire Pudding Mix for above recipe

125 g./4 oz. flour
1 large egg
300 ml./10 fl.oz. milk
15 ml./1 tbs oil


Sift together the flour and salt
Yorkshire Pudding image
Mix in the egg with half of the milk
Beat for 10 minutes or until the batter is bubbly ( use electric whisk for quickness)
Stir in remaining milk
Cover and set aside for 30 minutes
  Heat the oil ( mum used beef dripping or lard) in a flameproof baking dish and pour in the batter,oil should hot enough to be starting to cook batter
Put into the oven pre-heated to hot (220 degrees C/425 degrees F or Gas Mark 7) and bake for 1 hour,or until risen and golden brown.

Serves 4