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.




Ingredients

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

Method

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 
     egg
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

Ingredients

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

Method

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 
      doughnut)
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 
     hollow
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 

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

Ingredients

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

Method

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 

  

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

Ingredients

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

Method

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