THACKLEY TRUMPIT DECEMBER 2013 RECIPES

Recipes By Henrietta Biscuit

Traditional Christmas recipes are usually based on Turkeys, puddings etc. but not these. This is a boxing day recipe served in front of a roaring fire with nothing else to do except indulge yourselves.

Get out the brandy and enjoy. Henrietta.

Beef & Ale Pie

Ingredients:
500g/1 ¼lb pack puff pastry
1 egg and 1 extra egg yolk beaten together

Filling:
2 tbsp vegetable oil
3lb/1½ kg lean rump of beef cut into large cubes
1 large onion – peeled, halved and cut into slices
2 leeks - cut into chunks
2 carrots - roughly chopped
250 g/9oz brown cap button mushrooms - halved
1 ½ tbsp plain flour
1 tbsp tomato puree
2 or 3 tubs of fresh beef stock
1 bottle brown ale
dash of balsamic vinegar
a sprig of fresh thyme

1 tbsp sugar
salt and freshly ground black pepper
2 tbsp chopped parsley

Method

Brown the meat in batches in a hot frying pan, using a little oil if necessary.

Transfer to a casserole.

Add the onions and cook for several minutes to brown.
Add to the casserole together with the leeks, carrots and mushrooms.

Add the flour and tomato puree to the pan and cook for a couple of minutes. Add some of the ale to deglaze the pan. Transfer to the casserole. Add the remainder of the ale, thyme, balsamic vinegar, Worcestershire sauce, sugar and seasoning.

Place a lid on the casserole and cook in the oven 150C 300F Gas 2 for 2 hours or simmer on the hob for 1 ½ hours, adding a little more stock if necessary. Stir through the parsley.

Place the filling into a pie dish and allow to cool.

Take the puff pastry and roll out on a cool floured    surface to about 1”/2.5 cm larger than the dish.
Brush the rim of the pie dish with the egg wash. Layer over the pastry. Press down firmly to seal.

Roughly trim the edges and flute with 2 fingers and a thumb. Make 2 slits in the top to allow the steam to evaporate otherwise the pastry will become soggy. (Alternatively use a pie funnel if you have one).

Cut out and mark 3 large leaves from the pastry     trimmings. Brush the pastry with the egg wash. If time leave for 15 mins and brush again. This will give a lovely golden brown colour when cooked.

Bake in a hot oven 220C 425F Gas 7 until the pastry is well risen and golden brown.

How to make wholemeal drop scones

Ingredients

· 250g self-raising wholemeal flour

· Pinch baking powder

· Pinch sea salt

· 25g caster sugar

· 2 medium eggs

· 275ml milk

· 50g butter, melted

· A little sunflower oil

To serve

· Butter

· Caster sugar

· Pinch ground cinnamon (optional)

· Jam, honey or macerated fruit

METHOD

1. Sift the flour, baking powder and salt into a large bowl and stir in the sugar. Make a well in the centre and break in the eggs. Pour in about half the milk. Whisk, gently at first, and then as you start to get a thick paste, add more milk and the melted butter. Beat until you get a creamy batter a little thicker than double cream - you might not need all the milk.

little thicker than double cream - you might not need all the milk.

2. Put a large, heavy-based frying pan or a flat griddle over a medium/high heat. Add a few drops of oil and rub with a thick wad of kitchen paper to oil the pan very lightly. Pour (or 'drop') a scant tablespoon of batter into the pan - to get a disc about the size of a digestive biscuit; you should be able to fit 4 or 5 in the pan.

3. After about a minute, little bubbles will start to appear on the surface of the drop scones. As soon as they cover the surface, flip the scones over with a spatula - be warned, the first batch may stick. Cook the other side for 40-60 seconds or so, then transfer the drop scones to a warm plate and cover them with a clean tea towel so they stay soft - or hand them over to those waiting eagerly to get stuck in.

4. Cook the remaining drop scones in the same way, adjusting the heat level if they start browning too quickly and re-oiling the pan with kitchen paper as necessary. To serve, top with a little butter and sprinkle with some sugar, and a fine dusting of cinnamon, if you like. Or serve buttered and spread with jam, honey or macerated fruit. Eat quickly, while still hot.