About an hour before you plan on eating, cut your meat into thin strips on the diagonal.  Place into a bowl.  Whisk together the soysauce, five spice powder, sugar, vinegar, ginger root and oils, along with a bit of salt and black pepper.  (Be judicious as the soy sauce is salty and the chili oil quite spicy).  Pour over the meat and give it a quick stir to coat.  Allow to marinate for about half an hour while you get your vegetables ready, giving it a stir every now and then. 

*Scouse*

Printable Recipe 

For the mash: 
1 pound of large floury potatoes (In the UK a Maris Piper is ideal, in North America
I would use a russet or idaho)
2 ounces unsalted butter (1/4 cup, or one half stick)

fine seasalt, freshly ground pepper and freshly grated nutmeg

4 large crusty buns

a handful of grated strong cheddar cheese

Heat the oil for the meat layer in a large saucepan.  Add the vegetables and thyme, and cook over about 8 minutes over low heat, stirring from time to time, until glossy and beginning to soften.  Add the lamb mince and increase the heat.  Cook, stirring constantly, until the meat changes colour and separates.  Add the wine, ketchup, Worcestershire Sauce, crumbled bouillion cube and some salt pepper to taste.  Simmer over a low heat for 15 to 20 miknutes.  It should still be somewhat juicy.  If it isn't add a bit of broth.  Check the seasoning and adjust as needed.  Keep warm.

Peel and quarter the potatoes then place the potatoes into a pot of lightly salted water to cover.  Bring to the boil and cook for 20 to 25 minutes until fork tender.  Drain well in a colander and then return them to the hot pot.  Cover with the lid and give them a good shake, which will help to break them up.  Add the butter and warmed cream or milk, adding the latter a little at a time, whilst mashing the potatoes, only adding as much as is needed to give you the correct consistency.  Season to taste with salt, pepper and nutmeg.  The potatoes should be light, fluffy and creamy.  Keep warm.

Trim any sinew/fat/silverskin from the tenderloins and discard.   Season the pork filets and brush with 1 TBS of the olive oil.  Roll the pork fillets evenly in the cheese mixture, patting them lightly so that they are evenly coated.   Place them into the roasting tin.  Drizzle each with 1 TBS of the remaining olive oil.

Serve the pork cut into 1/2 inch slices with some of the sauce spooned over top.

I like to serve this with mash and a green vegetable. 

This was absolutely lovely.  Sometimes I make myself very proud of what I have done.  Forgive me for my lack of humility on this occasion!  Sometimes what I do even amazes me.  I love it when that happens. 

Heat the oil in a heavy based saucepan.  Add the garlic, potatoes, rosemary and thyme.  Fry until crisp and golde brown.   Season with some salt and pepper.   Toss with half of the chives.

This brightly coloured set comprises four highly practical baking items from Joseph Joseph’s award-winning kitchen utensil range. Finished in a striking pink and aubergine colourway, the set comes presented in a stylish gift box.



Included in the set are a very uniquely elevated pastry brush and spatula, which have weighted handles and  really cool integrated tool rests, which help to keep the mess up off the table.

 

There is also an unusually shaped one hour baking timer, in bright pink, which I found really easy to use.

 

The thing I loved the most though, is this fabulous rolling pin.  Made of beech it is adjustable, with three sets of removable discs which allow you to roll out your pastries, biscuits and other doughs to three different heights, with the measurements showing in both inches and millimeters!

 This allows you to roll things out to an exactness which removes any guesswork!  I found the discs really easy to change as they are quite simply held in place with a kind of screw thingie.  As easy to use as nuts and bolts!

 

There are other measurements printed on the actual rolling pin as well, which easily help you to measure out whatever it is you are rolling, eg 12" round, 15" rectangle, etc.   These are also in both measurements.  I love this rolling pin . . . I absolutely love it.

 

Of course I could not wait to put it all to good use.



I just adore Samosas.   When my oldest son was at Uni, I often would stop at the local market on a Saturday morning and pick up some samosas for us to share.  He loves them too.   I would ring the doorbell to his flat and when he answered the intercom, I would reply . . . "Speedy Samosa Delivery!"   He never failed to let me in.  Samosas are Indian snack food/appetisers . . . kind of like little curry turnovers.  You can get veggie ones, or lamb ones.  (My friend Joy makes fabulous lamb ones!) Most usually they are fried.  Beautifully spiced and flavoured.

 

It isn't much of a stretch really to incorporate those flavours into a tasty pie.  I had some leftover roasted chicken that needed using up and I thought a chicken pie would be nice . . . and then I thought, why not a Samosa pie.   Win/win!

 

The crust is just lightly spiced with a bit of cumin and uses butter, so it's rich and  beautifully coloured.  Sturdy enough to stand up to the hearty filling, and yet  flake, flake, flaky!



The filling contains the most usual samosa fillings . . . tender pieces of potato and onion, garlic, some cooked carrot, baby peas . . . cooked chicken . . .




 Beautifully flavoured with a tasty mix of aromatics and spice . . . coriander, ginger, fennel, cumin, mustard, fenugreek, tumeric (for colour) and cayenne for some heat, this tasty pie pleases on many levels, both sight, smell and taste . . . and with picnic season having arrived it would make a great pie to take on a picnic.   I served it simply . . . with some salad and mango chutney on the side.  Deeeeeeeee-licious!


Your favourite Indian snack in a dinner pie!  Couldn't be easier or tastier!

2 large potatoes, peeled and diced (2 large)

1 large carrot, peeled and diced

1 TBS vegetable oil

2 cups of chopped cooked chicken

1 tsp fennel seeds

1 tsp cumin seeds

1 tsp brown or black mustard seeds

1/2 tsp ground tumeric

1/2 tsp coriander seeds

1/2 tsp fenugreek seeds

1/4 tsp cayenne pepper

1 medium onion, peeled and chopped

2 cloves of garlic, peeled and minced

1 TBS grated fresh ginger root

1 cup frozen peas

1/2 tsp salt

2 TBS chopped fresh coriander leaves

2 TBS fresh lemon juice

For the pastry:

250g of plain flour (2 1/2 cups)

1 1/2 tsp cumin seeds

1/2 tsp salt

150g  cold butter, cubed (2/3 cup)

160ml of milk (2/3 cup)

1 egg beaten, to glaze the pie with

First make the pastry.   Sift the flour into a bowl.  Whisk in the salt and cumin seed.   Drop in the butter.  Rub it in with a pastry blender or your finger tips until it resembles fine bread crumbs.   Add the milk and stir with a fork to form a dough.  Divide in two and shape each into a round flat disc.   Wrap in plastic cling film and chill while you are making the filling.

Place the potato and carrot into a pot of lightly salted water.  Bring to the boil and cook until tender, about 10 minutes.  Drain and place in a large bowl.  Heat the oil over medium heat.  Add the chopped onion.  Saute to soften.  Add the seeds and stir fry until very fragrant.  Tip in the salt, cayenne pepper, garlic and ginger root.  Cook and stir for about a minute.  Add the cooked chicken, frozen peas, coriander leaf, and lemon juice.   Taste and adjust seasoning as desired.  Allow to cool completely.

Preheat the oven to 200*C/400*F/ gas mark 6.

Roll out one disc of the pastry to a 1/8 inch thickness round, large enough to line a 9 inch pie dish, with some overhang.  Spoon the cooled chicken filling into the crust.  Roll out the other disc of pastry to 1/8 inch thickness, making it large enough to cover the filling with some overhang.  Brush some beaten egg on the edges of the bottom  overhang and top with the other round of pastry to cover.  Press the edges closed.  Trim off with a sharp knife and flute the edge decoratively.  Brush the top of the pie all over with some beaten egg.   Cut some vents in for steam.  Bake on the bottom rack of the preheated oven for 50 to 60 minutes, until golden brown and tasty!