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| Paglesham Pie Recipe |
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| Joy has over forty years cooking experience. From running a professional kitchen to preparing dinner parties and feasts for friends and family, Joy has seen it all! |
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Stuck for Dinner
I am making a Turkey fillet stuffed with chicken moose. Served with fondants. I want some thing with this and been set the task off using swede and beetroot and recipe ideas?
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Dear Robert,
It sounds like you have had the task of cooking thrown upon you, so good to see that you are facing the challenge with gusto. What you are doing so far with your stuffed turkey breasts and fondant potatoes sounds delicious, so using both swede and beetroot to complement your dish, rather than be just ‘additions’ is the way to go.
If I were in your position and given those ingredients to play with, I would make a simple beetroot and cranberry chutney to serve with the turkey, to add some zing to this rich, meaty dish. Here is a good recipe from Simon Rimmer for cranberry/beetroot chutney, I have made similar before, although minus the gherkins. Alternatively, you could slice and roast the beetroot dry, to make beetroot crisps to add a touch of texture and earthiness to your dish.
For the swede, how about a warming mash... Just swede boiled with thyme and a little garlic, mashed up with butter and a grating of nutmeg. Or you could cube and roast your swede, again with some thyme, garlic & olive oil.
Baring in mind that both of your vegetable choices are quite sweet, I would serve with a reduced stock sauce and perhaps some dark greens to give a balance.
I do hope you dinner goes well – it sounds great.
All best,
Joy. |
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Christmas Mincemeat - Brandy added too soon...
Following a Delia recipe for Christmas mincemeat and wasn't paying attention! Added the brandy as I would for Christmas cake to let it soak overnight. You add the brandy AFTER you have slow cooked for three hours the following day. Can I still continue, as it would be such a waste?
Many thanks
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Dear Verna,
I have tried Delia’s mincemeat recipe too and the outcome is very good, it also lasts well which is a real bonus.
Fret not about adding brandy prior to cooking, it just means that the alcohol will be burned off and the taste more subtle. What I would advise is tasting the mincemeat once cooked and cold, you could then add a tablespoon more brandy if required; this will add more flavour, help to preserve the mincemeat, and also loosen up the consistency.
We all have hiccups when cooking, though the majority can rectified. Great to see that you are making the effort! I do hope you enjoy your mincemeat, as I’m sure you will.
All best,
Joy. |
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Paglesham Pie Recipe
I would love the recipe for Paglesham Pie...
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Dear Janet,
This recipe has proved VERY elusive, although being as it is a local recipe, I could not give up until I found it, so here is one of the local variants I found...
Paglesham Pie Recipe:
8oz shortcrust pastry, chilled
1 lb sausage meat
˝ onion, finely chopped and softened
1 pinch of nutmeg
1 pinch mace
2 teaspoons of wholegrain mustard
6 streaky, rindless bacon rashers
4 eggs
milk, to glaze
Method:
- Use two-thirds of the pastry to line a large dish.
- Mixed the sausage meat with the softened onion, nutmeg, mace and mustard, and season to taste. Spoon the mixture into the pie dish. Place the bacon on top and crack the eggs over that without breaking the yolks.
- Roll out the remaining pastry, cover the pie and brush with a little milk.
- Bake for 20 minutes, at Gas Mark 6/400° F/200° C then reduce the heat to Gas Mark 4/350° F/180° C and bake for another 30 minutes. Cool before serving.
I do hope you try this recipe; I shall certainly be making it over the Christmas holidays for a buffet supper dish.
All the best,
Joy. |
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