Text 2543, 110 rader
Skriven 2006-06-27 20:17:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: cheap eats
==================
 -=> Quoting Glen Jamieson to Jim Weller <=-

 JW> But to my horror "cheap eats" was defined as under $50 per couple. In
 JW> most cities $30 would be the qualifier and in some of the Asian dives
 JW> Glen discovers $12 would do it.

 GJ> Hmph!  I have fed 4 people well, including (non-alcoholic) drinks and
 GJ> a 10 cent parking fee for less than half that.  There were 14 dishes
 GJ> on the table to choose from in that Padang restaurant.

Even more impressive!

I remember the beer and liquor prices too; it's a wonder you ever went
home!

For a change of pace, an old Welsh mutton dish...

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Pastai Penfro -- Pembroke Pasties
Categories: British, Lamb, Patry
  Servings: 8

           FOR THE PASTE:
    225 g  Lard
    450 g  Plain Flour
      1 ts Salt
    140 ml Water
           FOR THE FILLING:
    550 g  Cooked Mutton (Lamb), minced
     50 g  Currants
     50 g  Raisins
     50 g  Brown Sugar
    1/4 ts Mace
    1/2 ts Nutmeg (level)
        pn Cloves (ground)
        pn English Mustard Flour
           Salt
           Pepper
           Red currant Jelly
           Beaten Egg to glaze

This is an old one in the practical sense that it is a conflation of the
recipes from my grandmother (b 1893) and great aunt (b 1888) who both
sourced it from my great-grandmother's notebook (c 1860)

Its seasoning however betrays far greater age, harking back to the 
kitchen practice of the 17thC, at least, in its use of Mace, Nutmeg and
Cloves, combined with the Mutton and Dried Fruit, redolent of the 
Chewits (1661) of the great Restoration cook, William Rabisha, and 
similar confections by his contemporaries. Chewits were the direct 
precursors to our traditional Christmas mince pies.

If you can get your hands on it, use Mutton every time: the flavour's 
incomparably better, but Lamb as a substitute is of course perfectly 
fine. (It's a nifty way of demolishing what is left of a Sunday lunch, 
mutton whole-leg roast..?)

Method (Paste)

In a bowl, rub a quarter of the Lard into the Flour, with the Salt, to a
crumb consistency. Bring the remainder of the Lard and the Water to the
boil in a pan. Make a well in the seasoned Flour & Shortening crumb,
pour in the boiling liquid and stir briskly with a strong wooden spoon
until the resulting mixture ceases to stick to the side of the bowl.
Allow to cool to a workable temperature, and turn out onto a lightly
floured pastry board or work surface. Knead until a smooth and pliable
paste has formed, still warm. (Don't overwork: the baked result will be
tough, and the Paste too cool to be worked easily.)

Reserve sufficient Paste for the lids; roll remainder to 3-4mm and line
8 lightly greased individual size, deep patty tins.

Method (Filling)

Heat oven to 375F / 190C

Mix the Spices and the Brown Sugar. Divide the Mutton, Dried Fruit and 
Sugar/Spice mixture between the pasties, working in alternate layers, 
Mutton first and last. Season well with Salt and ample Pepper. (Pastai 
Penfro are usually served cold, hence the raised level of seasoning 
required.)

Warm the Red currant Jelly gently to a workable consistency and spoon
over the filling to finish. Roll the remaining paste and cut to form the
lids. Fit the lids, bonding them with a little water to form a secure
seal. With a sharp knife score three slits in the lids to vent steam,
and brush with beaten egg wash to glaze.

Bake for 30-40 minutes or until golden brown. When done, rest and cool 
the Pasties in their tins till workable temperature is reached; unmould
to a rack to cool completely. Serve cold, but not too cold.

Richard

To: Gastronomique@yahoo
 
MMMMM-------------------------------------------------

Cheers

Jim, in Yellowknife




... Send more cheap wine and you guys can be our friends.
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