Nadger´s Pie

December 10, 2012 by Leave a Comment

This is an easy to make old fashioned cottage style pie. While not authentic, the carrot and celery are new additions, this recipe is lovely in its simplicity. Try adding herbs for additional flavour. I often wander why the pie was given this name, especially as the term “nadger” was assigned to an old horse, or least that is the definition my father gave me which I am sure was not what they were talking about at the time!

A relative of my husband lived in Derbyshire Peak District, she made this pie for lunch when we visited shortly after marriage many years ago, too many years to bother counting. She was a talented and traditional cook, often serving game dishes, one of her favourites was roast partridge.

Use any game meat you like – my favourites are duck, rabbit, hare, wild boar and partridge. A pack of mixed game meat is available from the Wild Meat Company.

Filling
30 grams each:-

  • beef dripping
  • prepared sweet onion or shallot – finely diced
  • prepared carrot – finely diced
  • prepared celery – trimmed, peeled and finely diced

1 tsp plain white flour
230 grams prepared game meat – chopped or minced
1 ripe tomato – skinned and chopped
Chicken, beef or game stock
Salt and pepper
Topping
4 large baking potatoes – peeled and quartered
30 grams butter
30 ml cream or milk
Salt and white pepper

  1. Cook the potatoes in boiling salt water until tender, drain well then mash until smooth.
  2. Warm the butter and cream or milk until the butter melts, add to the potatoes and mix until smooth and creamy.
  3. Warm the dripping, when hot add the onion, carrot and celery, cook until the onions are translucent.
  4. Blend in the flour then add the game meat and tomato, cook until the meat brown then pour in sufficient stock to moisten, season to taste.
  5. Cook over a low heat, while stirring until all the ingredients are combined and the filling is hot.
  6. Spoon into a buttered ovenproof dish, top with the mashed potatoes, dot with a little butter.
  7. Set oven to 180ºC, 355ºF, gas mark 4 – moderate oven.
  8. Cook for approx. 30 minutes, or until the top is lightly browned, the filling hot and bubbling.
  9. Serve with fresh seasonal vegetables.
Filed Under: Game, Main crop, Traditional Tagged With:

Meat and Potato Pie

October 6, 2012 by Leave a Comment

You can ring the changes with this pie – top with shortcrust or even potato pastry, replace some of the stock with an organic beer, either stout or pale ale, maybe even red wine. While I usually use chuck steak in this recipe, shin beef is one of my favourite meats for stews and pies of this kind.

When making meat and potato pie, I tend to opt for a mix of chicken and beef stock for a less intense flavour, 60:40 ratio. The addition of mushroom ketchup adds an extra depth, a richness of flavour, to the finished dish.

3 large baking potatoes – peeled and cut into bite size pieces (I use King Edward)
675 grams chuck steak – cut into bite size pieces (try replacing with shin beef)
2 tbsp plain white flour seasoned with salt and black pepper
1 tbsp olive oil
1 tbsp unsalted butter
1 sweet Spanish onion – finely chopped
2 tsp mushroom ketchup
1 tsp Worcestershire sauce
450 ml hot beef or chicken stock
300 grams ready-made puff pastry
Pinch EACH sea salt and black pepper
Egg wash – 1 large fresh egg, lightly beaten

  1. Cook the potatoes in boiling salted water, for approx. 15 minutes, or until soft – drain through a colander.
  2. Put the seasoned flour into a strong large plastic bag – add the beef and toss to coat, tapping off excess but ensuring the pieces are evenly coated.
  3. Brown the meat in the olive oil – in batches, remove and put to one side.
  4. Add the butter to the same frying pan, reduce heat to low – when melted add the onion and a pinch of sea salt – fry gently for approx. five minutes of until translucent.
  5. Put any seasoned flour remaining into the pan, cook while stirring for two minutes.
  6. Increase heat to medium, add the mushroom ketchup, Worcestershire sauce and stock of choice – bring to the boil, reduce heat and return the meat.
  7. Cover and simmer gently over a low heat for approx. three minutes – stirring occasionally.
  8. Add the potatoes, stir gently then taste and adjust seasoning if necessary.
  9. Preheat oven to 200ºC, 390ºF, gas mark 6.
  10. Spoon the filling into a pie dish or four individual ovenproof dishes.
  11. Roll out the pastry on a lightly floured work surface to 5 centimetres larger than the top of the pie dish – cut off a strip of pastry, 2.5 cm wide – wet the rim with a little water and lay the strip over the top, pressing down firmly.
  12. Brush with a little egg wash, top with the pastry lid – trim away the excess and using your finger and thumb, pinch the edges to seal.
  13. Brush the pie top with egg wash and cut two small vents using a narrow bladed sharp knife – to allow steam to escape.
  14. Bake in the preheated oven for approx. 30 minutes, or until the pastry is puffed and golden.
  15. Serve while hot with freshly cooked seasonal vegetables.
Filed Under: Beef, Bonfire Night, Main crop, Traditional Tagged With: ,

Swedish Creamed or Mashed Potatoes – Skansk Potatis

August 20, 2012 by Leave a Comment

This Swedish recipe for creamed potatoes is definitely not for those who are watching their calorie or fat intake; very tasty though; one recipe for those days when you need comfort food at its best, or worst – whichever way you look at it.

1 cup streaky bacon, chopped
1 large onion, chopped
1/4 cup bacon fat
6 medium potatoes, peeled and cubed
1 cup whole milk
3/3 to 1 cup cream
1.5 teaspoons sea salt flakes
1/8 teaspoon white pepper
2 tablespoons finely chopped parsley leaves
Bacon bits – garnish (optional)

  1. Put the bacon into a frying pan, and cook to release the fat, remove the bacon from the pan, put to one side (you need quarter of a cup of bacon fat)
  2. Put two tablespoons of bacon fat into a frying pan, add the onions when hot, fry until soft
  3. Remove and put to one side
  4. Add remainder of the bacon fat to the pan, when hot add the potatoes and fry until golden brown
  5. Return the onions to the pan and cook for two minutes
  6. Check how much of liquid is left, add sufficient cream to just cover the potatoes, season and stir, then cover with a lid
  7. Cook over a very low heat until the potatoes are soft, approximately 15 minutes – time taken will depend on size of the potato pieces
  8. Transfer to a serving dish, garnish with chopped parsley and bacon bits
Filed Under: Main crop, Sweden, Traditional Tagged With:

Welsh Onion Cake

June 19, 2012 by Leave a Comment

A traditional Welsh recipe from my mother´s family who were of Welsh origin, easy to make with little preparation involved; well worth the effort.

925 grams peeled and finely sliced potatoes
125 grams unsalted butter
460 grams peeled and finely chopped onion
2 tsp finely chopped fresh thyme
Salt and pepper
120 grams Caerphilly cheese (or half Cheddar, half Caerphilly)

  1. Preheat oven to 180ºC, 355ºF, gas mark 4.
  2. Butter a deep ovenproof dish.
    1. Arrange two layers of sliced potatoes around the base of the prepared dish, season with salt and pepper.
    2. Add a thin layer of onion.
    3. Scatter with crumbled cheese.
    4. Dot with butter and sprinkle with a little thyme.
  3. Repeat until all ingredients are used or until the dish is full; finishing with a layer of potatoes.
  4. Dot with butter, cover with a lid or piece of foil.
  5. Bake in the preheated oven for 1 hour, remove the lid, bake for 30 minutes more – check after one hour as main crop floury potatoes cook more quickly than waxy potatoes.
Filed Under: Main crop, Traditional Tagged With: , , ,

Anglesey Eggs

June 12, 2012 by Leave a Comment

Many years ago we visited North Wales, one of my fondest memories was going to Anglesey – an island separated from North Wales by the Menai Strait. We had supper there before making our way back to our accommodation on the mainland, we were served with this dish, simple and tasty.

4-6 servings

8 medium sized fresh eggs, hard boiled
Leek and Potato Mash
6 small leeks, chopped
455 grams hot mashed potato – put through a ricer
45 grams unsalted butter
45 ml double cream
Salt and white pepper
Sauce
30 grams unsalted butter
1 tbsp plain white flour
300 ml hot milk
Pinch grated nutmeg, preferably freshly grated
40 grams Cheddar cheese, grated
30 grams Caerphilly cheese, grated
Salt and freshly ground pepper
Topping
30 grams mature white Cheddar cheese, grated
30 grams Caerphilly cheese, grated
20 grams unsalted butter

Preparation

  1. Butter an ovenproof dish.
  2. Cook the leeks in a little stock for 5 minutes, strain – leave in the colander to drain.
  3. Meanwhile, put the butter and cream into a small saucepan set over lowest heating setting, warm until the butter melts then remove from the heat
  4. Put the boiled potatoes through a ricer, stir in the leeks.
  5. Season, add the cream and butter, beat until fluffy; spoon into the prepared dish.

Sauce

  1. Preheat oven to 200ºC, 400ºF, gas mark 6.
  2. Melt the butter in a saucepan, stir in the flour and cook for two minutes, stirring constantly.
  3. Take off the heat, gradually add the hot milk in a thin steady stream while whisking vigorously.
  4. When the sauce is smooth, return to the heat, bring to the boil while stirring, allow to simmer over a gentle heat until thick.
  5. Stir in the nutmeg and the cheeses, season lightly.
  6. Cut the eggs into slices arrange around the dish until all the mash is covered, overlapping slight, cover with the sauce.
  7. Scatter the two cheeses over the sauce and dot with butter.
  8. Bake in the preheated oven until the cheese is melted and lightly browned and the sauce bubbling.
  9. Serve with bacon or bacon chops.
Filed Under: Main crop, Traditional Tagged With: , , , ,

Spanish Saffron Roast Potato Salad

June 9, 2012 by Leave a Comment

20 small whole unskinned potatoes
250 grams tinned Spanish red peppers in oil
2 whole unskinned large garlic cloves
2 tbsp fruit Spanish extra virgin olive oil
1 tbsp sea salt
Dressing
1/4 tsp Spanish saffron threads
2 tbsp fruity Spanish extra virgin olive oil
2 tbsp Spanish Cava vinegar
2 tbsp freshly (and finely) chopped or snipped chives
Sea salt and freshly ground black pepper

  1. Preheat oven to 180ºC, 355ºF, gas mark 4.
  2. Wash the potatoes – using a soft brush – under cold running water, place into a roasting tin and drizzle with the olive oil, sprinkle with sea salt.
  3. Add the whole unpeeled garlic cloves, roast for 30 minutes before removing the garlic cloves.
  4. Leave the potatoes for another 25 to 30 minutes, or until tender – remove and leave to cool.
  5. Squeeze the pulp out of the garlic cloves, crush to a paste using a pestle and mortar or fork.
  6. Drain the red peppers, cut lengthways to open them out then slice into fine strips – reserve.

Dressing

  1. Place the saffron thread into a pestle and mortar, pound until a fine powder, add the oil and mix.
  2. Add remaining ingredients – including the garlic, mix until blended then cover and chill until ready to dress the salad.

Salad

  1. Put the potatoes and peppers into a salad bowl, drizzle the dressing over the top and toss to coat.
Filed Under: New season, Spain, Traditional Tagged With:

Spanish Pork with Saffron Potatoes

June 5, 2012 by Leave a Comment

The Spanish have the most wonderful pork products, Secreto Ibérico, (Iberian Secret) is a highly marbled cut from behind the shoulder blade of the pigs raised in the hills of Extremadura.

Absolutely fabulous when cooked over a hot flame – the surface turns crispy while the inside is wonderful, full of flavour and moist. Best eaten with Spanish fried potatoes (a must is that these are cooked in extra virgin olive oil then seasoned with sea salt flakes – any other oil and they are not Spanish fried potatoes – just take care that the oil does not smoke). Heaven on a plate. This dish is, in its own way, equally good, especially if you like Saffron potatoes.

35 ml boiling water
Large pinch Spanish saffron threads
4 large white baking potatoes
1 large lemon – finely grated zest and juice
45 ml Spanish extra virgin olive oil
45 grams unsalted butter, diced
1/2 tsp natural brown sugar
30 grams fresh rosemary leaves, finely chopped
Pinch each sea salt and freshly ground black pepper
4 pork fillets – Secreto Ibérico (Iberian Secret)
Extra virgin olive oil

  1. Preheat oven to 180ºC, 355ºF, gas mark 4.
  2. Lightly oil a roasting tin.
  3. Put the saffron threads into a small heatproof bowl, pour over the boiling water, stir and cover, leave to infuse for 5 minutes then pass through a strainer into a small bowl, retaining the saffron liquid.
  4. Peel the potatoes, quarter them lengthways, slice each quarter into three pieces.
  5. Place into an oil roasting tin.
  6. Put the saffron liquid, zest, juice, olive oil, butter, sugar, chopped rosemary and seasoning into a bowl, mix until combined then pour over the potatoes; toss to coat.
  7. Roast in the preheated oven for 45 minutes, or until tender – turning every 10 minutes; keep warm while the fillets are cooked.
  8. Place a frying pan or griddle over a high heat, when hot brush with the olive oil.
  9. Season the steaks and cook on both sides until cooked to taste, sprinkle sea salt flakes over the pork.
  10. Serve immediately with the saffron potatoes.
Filed Under: Main crop, Pork, Spain, Traditional Tagged With: , , ,

Colcannon

May 24, 2012 by Leave a Comment

Colcannon is such a wonderful traditional dish; the recipes available numerous  including spring cabbage – as in this dish to kale and other green leafy vegetables. I am not sure whether this recipe is traditional, but it is very good.

I often use Colcannon to top pies, i.e. cottage of shepherds pie or other meat pies when I do not fancy using pastry – adding a topping of mashed or thinly slices potatoes is so much easier.

450 grams of potatoes, peeled and cut into large chunks
450 grams of Savoy cabbage, finely shredded
150 ml hot whole milk
30 grams unsalted butter, melted
To cook

  1. Cook the potatoes in boiling salted water until tender, about 15 to 20 minutes.
  2. Place over a low heat to dry out a little, about 1 minute.
  3. Cook the cabbage in boiling salted water until tender, drain and keep warm.
  4. Mash the potatoes until smooth, add the hot milk and whisk for two minutes or until fluffy./li>
  5. Stir in the shredded cabbage, check seasoning and adjust if necessary.

To serve

  1. Spoon into a dish, make a hollow in the centre and pour in the melted butter.

Alternately – use a buttered ovenproof dish for this – my mother occasionally finely grated a little sweet onion or shallot over the top, dotted the potatoes liberally with butter and placed the dish in the oven until the butter had melted and top was a light gold, occasionally she grated over a little cheese just before everything was ready and returned the potatoes to the oven to melt the cheese.

Filed Under: Main crop, Traditional Tagged With: ,

Lentil and Vegetable Cottage Pie

May 21, 2012 by Leave a Comment

This recipe is not just for vegetarians, but for families who sometimes like a cottage style pie without the meat. This is a tasty and easy recipe, satisfying when you want comfort food.

Topping
2 large baking potatoes – peeled and cut into 2.5 cm pieces
2 large sweet potatoes – peeled and cut into 2.5 cm pieces
Milk and butter or cream
Sea salt and white pepper
Optional – pinch freshly grated nutmeg
Filling
2 whole unpeeled garlic cloves – cooked in boiling water until soft, when cool squeeze out pulp
100 grams puy lentils
Olive oil
1 red onion – peeled and chopped
2 banana shallots – peeled and finely sliced
2 medium sized carrots – peeled and finely chopped
1 celery heart – rinsed, finely diced (if leaves are fresh, chop finely and include these)
6 Morel mushrooms – cleaned, trimmed and sliced
1 sweet Spanish long red pepper – trimmed, seeds removed, cut into matchsticks
1 sweet Spanish long yellow pepper – trimmed, seeds removed, cut into matchsticks
1/2 to 1 tsp paprika
4 ripe Italian plum tomatoes – peeled, seeded and finely chopped or sieved
100 ml dry white wine
100 ml vegetable or chicken stock
100 grams Asiago d’allevo cheese or Parmigiano Reggiano, finely and freshly grated
Sea salt and freshly ground black pepper, amount to taste

  1. Preheat oven to 180ºC; 160ºC fan; 355ºF, gas mark 4.
  2. Cook the garlic cloves in boiling water until soft, when cool squeeze out pulp and mash, put to one side.
  3. Cook both types of potatoes in boiling salted water until tender – drain, put through a ricer or mash. Add butter and milk or cream, warmed until the butter has melted, and seasoning to taste (including a pinch of nutmeg – optional), whisk until combined.
  4. Meanwhile – check the lentils, remove any foreign objects, rinse under cold running water and cook according to packet instructions.
  5. Fry the onion and shallots in olive oil until translucent, not browned, add the garlic pulp and stir until combined.
  6. Add the carrots, celery, mushrooms and peppers, cook for 3 minutes.
  7. Add the paprika, cook for 2 minutes then stir in the tomatoes.
  8. When the lentils are ready, drain, add to the vegetable mixture along with the wine and stock, stir then season to taste.
  9. Transfer to the prepared ovenproof dish, add the topping, dot with butter and bake for 20 minutes, remove from the oven, scatter over the grated cheese, return to the oven for 10 minutes, or until the cheese has melted and is lightly browned.
  10. Serve with fresh seasonal vegetables.

Alternate toppings

  1. mixed root vegetable mash – celeriac, celery, potatoes, sweet potatoes, carrots, parsnips./li>
  2. potatoes or sweet potatoes – cooked while in boiling salted water until not quite ready, allow to cool then slice using a mandolin (or very sharp knife – thinly), arrange over the fillings, overlapping the slices a little, drizzle with melted butter and cook as above.
  3. cauliflower mash or cauliflower and celeriac mash.
Filed Under: Bonfire Night, Lentils, Main crop, Meat Free, Traditional Tagged With: , , , , ,

Kid in Garlic Sauce

May 17, 2012 by Leave a Comment

Prior to moving out to Spain, I would not have considered eating Kid, now its just another type of meat, fabulous in its own way. Usually I only eat this when dining out, but a Spanish friend felt we should try cooking it in the home, so far it remains “untried” at least by myself, but I have tasted the finished product when cooked by others, it is fabulous. Many Brits in Spain state they will not eat Goat of Kid, they are so pretty. Just one comment – if you have spent time on holiday in Spain or Greece and your knowledge of the language is not good, you cannot be certain that the lovely dish flavoured with garlic was not Kid! I overheard one lady say that the Lamb she was eating was divine, she had not thought of cooking it in garlic sauce – wasn´t lamb folks, it was Kid. I chuckled when she offered a taste to her family, as you do with a something new.

Olive oil
1 slice stale bread, remove crust and chop the remainder
1 bulb garlic, peeled and sliced
900 grams kid, diced
Pinch of sweet smoked paprika
½ tsp fresh marjoram leaves, finely chopped
1 tbsp Spanish sherry vinegar
Sea salt and freshly ground black pepper
1 bay leaf
380 ml dry white wine

  1. Preheat oven to 180ºC
  2. Put the oil into a saucepan over a medium heat, when hot add the bread and garlic cloves, fry until very lightly browned, transfer to the casserole.
  3. Brown the kid, in batches, add to the casserole.
  4. Mix the paprika, marjoram, vinegar and seasoning together, pour over the meat, add the bay leaf and stir in the wine.
  5. Place into the preheated oven and cook for 1 hour and 30 minutes, or until the meat is tender.
  6. Remove the bay leaf, serve with Spanish style puréed potatoes or Spanish fried potatoes and salad.
Filed Under: Kid, Spain, Traditional Tagged With: , , , ,
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