Text 14406, 101 rader
Skriven 2008-09-30 07:31:00 av JIM WELLER (1:123/140)
Ärende: BFT 30
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     Title: BFT Tandoori Potato Skins
Categories: British, Appetizers
  Servings: 4

    1.1 kg Potatoes
     25 g  Butter, melted
      2 TB Tandoori spice mix
      3 TB Natural yogurt
      1 ts Worcestershire sauce
      2 TB Milk
    175 g  Skimmed milk soft cheese
           Paprika, to garnish

Wash and dry the potatoes, prick the skin and bake at 200 C / 400
F / Gas 6 for 1 hour, or until soft when pinched. Remove from the
oven and cool until able to handle.

Cut the potatoes into quarters and scoop out as much flesh as
possible. Place on a baking sheet and brush with melted butter. Bake
at 200 C / 400 F / Gas 6 for 10-15 minutes, or until crisp, turn
over once.

Meanwhile, mix the spice to a paste with yogurt and sauce. Blend
together with the milk and soft cheese. Sprinkle with paprika and
serve with the potato skins. 


  From: The Great British Kitchen Cookbook of the British Food Trust
 
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     Title: BFT Veal And Ham Pie
Categories: British, Pies, Veal, Ham
  Servings: 8

    450 g  Minced veal
    110 g  Boiled ham, minced
      2 TB Fresh parsley, chopped
    1/2 ts Ground mace
    1/4 ts Ground bay leaves
      1    Lemon, zest only
      2 md Onions, finely chopped
    110 g  Lard, plus extra for
           greasing the tin
    200 Ml Water
    350 g  Plain flour
      1    Egg yolk
      3    Eggs, hard-boiled and
           shelled
      2 ts Powdered aspic jelly
    300 Ml Boiling water

This raised meat pie with a row of hard-boiled eggs at its centre is
traditional British picnic food. The hot-water crust should not be
allowed to cool completely before lining the tin.

Pre-heat oven to 180 C / 350 F / Gas 4.

Grease a 1.4 litre (2 1/2 pint) loaf tin and line the base with
greaseproof paper. Put the veal, ham, parsley, mace, bay leaves,
lemon zest and onions in a bowl. Mix well.

Put the lard and water in a saucepan and gently heat until the lard
has melted. Bring to the boil, remove from the heat and tip in the
flour. Beat well to form a soft dough. Beat the egg yolk into the
dough. Cover with a damp tea towel and rest in a warm place for 20
minutes, until the dough is elastic and easy to work. Do not allow
the dough to cool completely. 

Pat two-thirds of the pastry into the base and sides of the prepared
tin, making sure it is evenly distributed. Press in half the meat
mixture and place the eggs down the centre. Fill with the remaining
meat mixture. Roll out the remaining pastry for the lid. Cover the
pie with the pastry and seal the edges. Use the pastry trimmings to
decorate the top, then make one large whole in the centre of the
pie. 

Bake for 1 1/2 hours. If necessary, cover the pastry with foil
towards the end of the cooking time to prevent over-browning. Leave
to cool for 3-4 hours. Make up the aspic jelly with the boiling
water. Cool for about 10 minutes. Pour the liquid aspic through the
hole in the top of the pie. Chill the pie for at least 1 hour. Leave
to stand at room temperature for about 1 hour before removing from
the tin.


  From: The Great British Kitchen Cookbook of the British Food Trust
 
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Cheers

YK Jim


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