We had such a fabulous sunny day here today! Perfect eating outdoors day. The Missionaries came over and helped Todd to trim the hedge and I thought I would bake them something filling for their lunch. Pasty's are perfect picnic food . . . filling, delicious and great for eating out of hand.
The pasty has been a staple food down South in Cornwall for a very long time. It's been known as many things through the years . .. . tiddy oggy was one name used and hoggen was another name, which was used in particular when they didn't contain potato.
Many things were used as fillings through the years . . . meats, fish, vegetables, eggs and sometimes you would have a savoury filling at one end of the pasty and a fruit filling at the other.
There are pasty shops all over the UK, where you can just about any kind of pasty you could want nowadays . . . steak and stilton, steak and ale, Lamb and mint, cheese and onion, to name but a few. (I confess to having a certain fondness for the steak and stilton ones and the cheese and onion ones. Oh so scrummy!!)
These here today are a traditional, no frills steak, potato, onion and swede pasty. (A swede is a rutabaga, but you could also use turnip.)
Delicious and tender meat and vegetables encased in a delightfully flakey pastry. They're not as hard to make as some would suppose, but are really quite simple to execute. What's not to like!!!
*The Great Cornish Pasty*
Makes 4
Printable Recipe
Buttery Puffed Pastry, all flakey and encasing a delicious filling of beef, potato, onion and swede. Perfect and totally portable!!!
1 3/4 to 2 pounds of puff or shortcrust pastry
1/2 pound of beef skirt or chuck steak, sliced into very thin strips
1 medium potato, peeled and thinly sliced and chopped
1 large onion, peeled and chopped
1 small swede, peeled and thinly sliced and chopped
1 ounce butter (2 TBS), melted
fine sea salt and freshly ground black pepper
1 freerange egg, beaten
Roll the pastry out 1/3 inch thick. Cut into rounds approximately 8 inches in diameter. You will need 4. I find a sandwich plate is perfect to use as a template.
Place the potatoes, onions, swede and steak into a large bowl. Season with salt and generously with lots of pepper.. Drizzle the melted butter over all and mix well together.
Divide the filling between the 4 rounds, placing it just slightly off centre. Brush the edges with some beaten egg and fold one half of the pastry round over to cover the filling. Seal shut and then pinch and roll the edges from one edge to the other, giving it a bit of a rope effect. Place onto a lightly greased baking sheet. Pierce the tops in a few places and brush with beaten egg. Place into the refrigerator to ill for about 1/2 hour.
Preheat the oven to 200*C/400*F/ gas mark 6. Place the tray of pasties into the oven and bake for 15 minutes. Lower the heat to 180*C/350*F/ gas mark 4 and cook for a further 30 to 35 minutes until well risen and golden brown and the filling is cooked through and the vegetables are tender. You can shield with some foil if you think the pastry is getting too dark.
Serve hot or cold as you like. These are great picnic food!
There is a deliciously Creamy Fish Chowder cooking over in Oak Cottage today. If you are a regular reader of A Year From Oak Cottage, you will want to update your bookmarks, as the url has changed! Thanks!
Last week we had the Elders over for supper one night. I wanted to do them a real treat and so I decided that I would do them a BBQ Supper. I had just gotten a lovely BBQ pack from Chadwick's Butchers and so it was the perfect opportunity to try out some different meats and to treat the lads. I only did hot dogs and burgers and so I also created some delicious toppings to have with them.
I've been thinking a lot lately about all the things that I miss from the UK foodwise. I lived there for over 20 years and I think its fair to say that their culture and food became firmly entrenched in my being.
I can remember being told before I moved over there that it rained all the time and that the food was awful. I thought to myself, what the heck am I letting myself in for!
Contrary to popular opinion it doesn't rain all the time, although it does rain a lot. The rain is a part of what makes this such a beautiful green and lush country. I soon learned that you don't melt in the rain and I came to embrace it. There is nothing you can't do in the rain with a good brolly and a pair of Wellingtons. There is naught so bracing as a walk in the countryside in a gentle rain, culminating in a pub trip at the end of the walk and a lovely Pub lunch.
Which brings me to the food. I think it is a fair statement to say that you can come across horrible food anywhere. I have to say my experience eating in the UK was, to be honest, simply wonderful. Admittedly they don't really do salads very well, those are always hit and miss, but living back here in Canada my heart yearns for the meats, cheese, dairy and fresh produce of the UK.
It really was some of the best in the world in my opinion. A fresh British strawberry during Strawberry season is a little taste of heaven. The UK is filled with wonderful producers of meats, fruits, vegetables, cheeses, poultry, etc. and most of them deliver all over the country, usually overnight.
I know it is a much smaller country, and that is a lot easier to do in a smaller country, but I find myself really missing good home food delivery, amongst other things.
There are some foods that the British do better than anyone else. Today I am sharing my top ten list of what they do really well. (Of course this is just my opinion and you are free to add your own in the comments below!)
SANDWICHES
Nobody does sandwiches better than the British. They invented them. They love their sandwiches and the country is filled with lovely sandwich shops selling some of the best sandwiches you could ever buy. Most Brits will happily chow down on a sandwich from one of these shops for their lunch and what Tea Party is complete without an assortment of finger sandwiches.
When I first got there I was astonished by the variety of sandwiches on offer. Cheese and Tomato, Cheese and Onion, Tuna and Sweet Corn, Tuna and Cucumber, Roast Beef,Rocket and Horseradish, etc. That is just tip of the ice berg.
One of my favorites was the cheese and pickle sandwich. Buttered white bread sandwiched together with a nice layer of Branston's Pickle and a good cheddar cheese. I love LOVE Cheese and Pickle sandwiches. Thankfully I can get Branston's here in Canada. Good British Cheddar too. So I am still well able to enjoy them.
Other favorites were Egg and Cress (egg mayonnaise with layer of mustard cress sprinkled over the egg filling), a Chip Buttie ( hot fresh chips (French fries) sandwiched between slices of buttered white bread.) I always loved having a slice of buttered bread with my fish and chips just for that purpose. A bit of salt some vinegar, a few hot chips and that buttered bread and I was in sandwich heaven.
TOAST
Nobody does toast better than the British. Always lovely and crisp. I used to love stopping in coffee shops and having a hot drink and a slice or two of hot toast. They have the nicest thick white bread called Toastie. It has to be about an inch thick.
I worked in a Care Home in the kitchen when I first moved over to the UK and all the staff would enjoy a hot slice of toast on their morning break time. It would pass through this toasting machine which would toast it slowly on both sides so that it came out lovely and crisp.
Toast in the cafe's always arrived at the table un-buttered with butter on the side ready for you to spread onto it yourself. This actually allowed the toast to cool down a bit so that it didn't become soggy once buttered. I think that is one of the secrets to good toast!
They eat a lot of toast and love to top their toast with a variety of things. Beans on Toast are a real favorite. Often, when you can't think of anything to make for supper, Beans on Toast makes a delicious and quick supper that most people enjoy. Cheese on Toast is another favorite.
The British actually love eating things on toast. You will often see them eating tomatoes on toast, mushrooms on toast and scrambled egg on toast. All make fabulous simple suppers for those nights when you can't be asked to cook.
MEAT PIES
The British love their pies and they do them really well. Of course there are cheap and nasty ones (aren't there everywhere!), but if you were willing to fork out a tiny bit more dosh you could always get a really beautiful meat pie. Steak and Mushroom, Steak and Kidney, Chicken and Mushroom, Lamb and Mint, even vegetable pies, etc. Beautiful pastries, ample rich fillings. All a delight served warm with mash and gravy.
Pork Pies were also a lovely British specialty. Made with hot water pastry, they were lovely served cold at picnics with a bit of pickle on the side.
I used to love ordering the pies from Piper's Farm. They had a lovely assortment. I never had one that I didn't enjoy. Thankfully I can make myself my own homemade pies. A favorite is this Steak and Potato Pie. I also make a really good Chicken and Mushroom Pie.
THE BRITISH TAKEAWAY
When referring to a British Takeaway you are not just referring to food that you take away to eat in the comfort of your own home, but an actual shop that specializes in this type of food. Every community/village has at least one or two of these and most people have their favorite establishment that they love to buy their takeaway from.
You cannot eat a meal in most Takeaways. You can only purchase food to bring away to eat elsewhere. Popular options include:
- Kebabs - Meat or chicken grilled and cut into slices and then folded into hot pita bread with salad, tomatoes and sauce.
- Sausage rolls and meat pies.
- Fried chicken.
- Burgers
- Fish and chips
- Chinese and Indian food
FISH AND CHIPS
This should come as no surprise. Nobody does Fish and Chips better than the British. Most people do not cook this at home. They will pick up a frozen version or they will get some at their local Chippie. It is a dish that most wouldn't make at home and really, when you can buy really good fish and chips ready made and hot, why would you want to.
I can remember the first Fish and Chips I had in the UK. Bought at the my local Parade of shops in Blacon, Chester. The piece of fish so large it was hanging off the sides of my plate. The chips thick and crisp. Both came sprinkled liberally with salt and malt vinegar and then wrapped in plain newsprint. So delicious.
Most Friday nights the line up at Fish and Chip shops will go out onto the street, filled with people waiting to pick up their Friday night supper and yes, a slice of buttered white bread goes very nicely as does mushy peas.
It is also impossible to go to the Seaside without treating yourself to fish and chips. They always, always have really good fish and chips there. Nothing tastes better, eaten on a bench on the boardwalk, looking out over the water with the smell of salt water and the sound of gulls in the air.
Failing that, I do have a lovely recipe for Homemade Beer Battered Fish and Chips, which is delicious.
SAUSAGES
Oh how I miss the great British Sausage. They make the best sausages in the world and almost every area in the UK has a sausage that they are well known for. I was never enamored with sausage prior to moving to the UK. I just didn't find them very exciting, but I fell in love with the British Sausage, also lovingly called Bangers. Of course there are cheap and nasty ones, but nothing is more delicious than a quality British Banger in my opinion. Plump and meaty and full of flavor.
My favorites are Cumberland and I do love a good Pork and Apple sausage. My sister and I have made our own from scratch back here in Canada and they were really good. There is a shop around the corner from me that sells the casings, etc. and I have a sausage making attachment for my Kitchen aid. I did post a great Tutorial here on how to make your own.
Classic Bangers and Mash is a favorite British Supper as is Toad in the Hole, which is sausages baked in a Yorkshire Pudding batter and served with gravy and mash. Sometimes I wrap the sausages in bacon before making that dish.
Bacon is something else they do really well and it comes in two types, smoked and unsmoked. You can get it with the rind still on, or the rind removed. Streaky (which is like North American Bacon, but meatier) and Back, which is lovely whole medallions. Or you can get middle bacon with is like the one in the photograph above which has a piece of the back with some streaky still attached. Dry or wet cured.
See, no end to the options. I preferred Dry cured myself.
Perfect for a Bacon Sandwich, stuck between two slices of white bread and slathered with brown sauce. I worked at a service station for a time and we sold bacon and sausage baguettes, and bacon & sausage baguettes. The lineup used to be out the door every morning of working class men wanting their morning Butty and hot coffee. Never underestimate the deliciousness of a good Bacon Sandwich.
THE FULL ENGLISH BREAKFAST
I fell in love with what is lovingly referred to as The Full English. Every decent B&B in the UK has on offer one of these lovely breakfasts. When I first moved to the UK, on Saturday mornings we would treat ourselves to a Full English in town at the BHS store. You paid by the item. Baked beans, grilled tomatoes, bacon, sausage, grilled mushrooms, black pudding, hash browns, fried bread.
Only the heartiest eater could manage to eat all of that. I usually just had bacon, sausage, egg, beans, mushrooms and tomatoes. Sometimes I would treat myself to a slice of fried bread. You can get my take on the Traditional English Fry Up here. Bring your appetite! I also have a recipe for Fried Bread here. So good.
Afternoon Tea - a selection of finger foods like cake, scones, tarts, and other treats that is usually served more casually than a High Tea. Included may be small crustless finger sandwiches. The traditional British Afternoon Tea was generally served in drawing rooms, and enjoyed while seated on couches or chairs rather than at a table. This is the type of tea that you would have seen the Grantham family enjoying on Downton Abbey. Basically it is the equivalent of an afternoon snack, and was taken mid to late afternoon at a time when families used to eat their main meal much later in the day. It is this kind of tea that is what most people think of when they hear the words "tea party,' and normally includes china cups and saucers.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com
Thanks so much for visiting. Do come again!
.JPG "Greek Cucumber Salad")
.JPG "Greek Chicken")
.JPG "Greek Chicken & Cucumber Salad")
- 4 boneless, skinless chicken thighs, trimmed of fat
- 1/2 cup (125g) Greek yogurt
- 1 clove garlic, peeled and grated
- salt and black pepper to taste
- 1/2 tsp dried oregano
- oil to grease the grill or grill pan
.JPG "Greek Chicken & Cucumber Salad")
- 3/4 pound seedless cucumber (Japanese, mini seedless or Persian)
- 1/2 pound ripe baby plum tomatoes
- 3/4 tsp salt
- 1/4 cup (65g) Greek yogurt
- 2 ounces (60g) feta cheese, crumbled
- 1/2 clove garlic, peeled and grated
- salt and black pepper to taste
- 6 Kalamata olives, pitted and halved
- thinly sliced red onions, optional
.JPG "Greek Chicken & Cucumber Salad")
.JPG "Greek Chicken & Cucumber Salad")
.JPG "Greek Chicken & Cucumber Salad")
.JPG "Greek Chicken & Cucumber Salad")
.JPG "Greek Chicken & Cucumber Salad")
.JPG "Greek Chicken & Cucumber Salad")
Altogether this made for a really delicious and simple meal. It was quite healthy as well I think. I very much enjoyed it.
If you are looking for more chicken to grill might I recommend the following:
MORROCAN SPICED GRILLED CHICKEN & COUSCOUS SALAD - I love Moroccan flavours . . . cumin, coriander, cinnamon, garlic . . . lemon . . . olive oil . . . so delicious. Both the chicken and the salad benefit from them in this delicious summery recipe.
GRILLED PEANUT CHICKEN - A delicious marinade which yields a really tasty bit of chicken. I like to make extra marinade to dip the finished chicken in when I am eating it. Its just so tasty!
EASY CHICKEN GYROS - Gyros are a Greek sandwich which consists of grilled meat (chicken, lamb, beef or pork) which has been marinated in a delicious marinade prior to grilling, sliced and layered onto a flat bread along with some salad and some creamy Tzatzki sauce. These are quick, easy and most delicious!
Greek Chicken & Cucumber Salad
Ingredients
- 4 boneless, skinless chicken thighs, trimmed of fat
- 1/2 cup (125g) Greek yogurt
- 1 clove garlic, peeled and grated
- salt and black pepper to taste
- 1/2 tsp dried oregano
- oil to grease the grill or grill pan
- 3/4 pound seedless cucumber (Japanese, mini seedless or Persian)
- 1/2 pound ripe baby plum tomatoes
- 3/4 tsp salt
- 1/4 cup (65g) Greek yogurt
- 2 ounces (60g) feta cheese, crumbled
- 1/2 clove garlic, peeled and grated
- salt and black pepper to taste
- 6 Kalamata olives, pitted and halved
- thinly sliced red onions, optional
Instructions
- Mix the garlic and yogurt for the chicken marinade together in a bowl. Season to taste with salt and pepper. Add the chicken, turning to coat it in the marinade. Cover and set aside while you begin the salad.
- Take the cucumber and bash it about a bit with the flat end of a meat pounder, until it is bruised and cracked. Tear it into 1/2 to 1 inch pieces and place into a colander along with the tomatoes. Add the salt and toss to combine. Leave to drain in the sink.
- Grease your grill or grill pan with a bit of oil. Heat to medium/high. Scrape off any excess marinade from the chicken and place into the grill/grill pan. Cook until it is well browned and releases easily from the pan on one side then flip and cook longer, until cooked through and the juices run clear. (5 to 7 minutes each side. If using a closed grill, 7 to 8 minutes altogether.)
- Leave to rest while you finish the salad.
- Measure the yogurt for the salad into a bowl. Add the garlic and feta cheese and mash well with a fork until you get a chunky paste. Shake the cucumbers to get rid of any excess moisture and add to the bowl along with the olives. Stir to combine and coat everything well. Season to taste with salt and black pepper. (Remember feta cheese and olives are salty.)
- Serve the grilled chicken with the salad on the side.
Traditionally we have always had a roast Ham for our Easter dinner. I have done Lamb a few times, but I always go back to Ham. It's hard to break a lifetime of tradition.
This year we treated ourselves to a fabulous green ham (unsmoked) from Piper's Farms. I had never done a green ham before, and they threw in a free packet of their honey and mustard glaze. Hands down this was the most delicious baked ham I have ever eaten. Truly magnificent. Succulent even.
I decided to make a casserole with some of the leftovers today. I used some spaghetti I had in the cupboard and I created a lovely creamy sauce to pour over it all using milk, chicken stock and single cream, adding two cheeses and a variety of seasonings.
I cut up the leftover ham into cubes, added a bit of brown sugar and caramelized it in a bit of butter. This added an additional depth of flavour to the dish. I topped it with more cheese . . . cheddar and Parmesan, which I mixed with some crispy salad onions for crunch. (They are like the french fried onions you can get in a can.)
I broke the spaghetti noodles into manageable lengths prior to cooking. Todd is not fond of pasta and especially spaghetti, which I think is because he thinks it a bit sloppy to eat. Breaking up the pasta made it better for him and he said he quite enjoyed it . . . well as far as pasta goes. ☺
I thought it was absolutely delicious myself, but then when it comes to pasta, I can't get enough of it! I served it with some sliced and marinated fresh tomatoes. It was a great meal. Simple. Easy. Economical. Delicious. Using store cupboard ingredients. You can't ask for much better than that.
*Ham and Spaghetti Casserole*
Social Icons