Ingredients:
- 9 oz rough puff pastry
- 6 oz cooked steak mince
- 1 teaspoon chopped parsley
- A little gravy or stock
- Salt and pepper
Method:
- Make the rough puff pasty and roll out thinly. Cut into rounds using a 3″ pastry cutter.
- Season the cooked steak mince, season well and moisten with a little gravy or stock. Add the chopped parsley. You can also add some lightly fried onions at this stage if you want.
- Put half of the rounds of pastry on a baking tray which has been rinsed with cold water and put a teaspoonful of the meat mixture into the centre of each. Moisten the edges.
- Cover each patty with the remaining rounds of pastry and seal the edges well.
- Make a small hole with a skewer in the top of each patty and then brush with beaten egg.
- Bake in a pre-heated over at Gas Mark 7 (425°F/220°C) for about 20 minutes until nicely browned.
Can be served hot or cold. Makes about 15 patties.
Filed under Beef Recipes, Recipe by 
Ingredients:
- 2 large tomatoes
- ½ turnip
- 2 stalks celery
- 1 rasher streaky bacon – chopped
- 1 or 2 cloves of crushed garlic
- 2 pints of vegetable stock
- Salt and pepper
- Sprig of thyme
- Sprig of parsley
- Blade of mace
- Bay leaf
- 1 oz macaroni
- ½ small white cabbage
- 2 tablespoons chopped parsley
Method:
- Skin the tomatoes, clean and prepare the turnip and celery. Slice the vegetables finely.
- Melt the butter in a pan and fry the chopped bacon and then the sliced vegetables.
- Add the crushed garlic, stock, salt and pepper and the herbs tied in a piece of muslin.
- Bring to the boil and simmer gently for 30 minutes.
- Add the washed macaroni (small cut is best) and the finely shredded cabbage.
- Simmer gently for another 30 minutes.
- Add the chopped parsley just before serving.
Nice if served with grated cheese handed around separately.
Filed under Pasta Recipes, Recipe, Soup Recipes by
Ingredients:
- 6 oz short crust pastry
- ½ lb cooked minced meat
- 1 small onion
- 1 oz flour
- ¼ pint stock
- Salt and pepper
- Chopped parsley
- Egg and breadcrumbs
Method:
- Make the short crust pastry, roll it out and cut into round with a pastry cutter.
- Melt the fat in a pan and fry the chopped onion. Remove from the pan and add to the cooked minced meat.
- Add the flour to the pan, blend well with the fat and cook a minute or two.
- Pour in the stock slowly, stirring all the time. Bring to the boil and cook for a minute or two.
- Season well and add the chopped parsley.
- Add enough of this sauce to the minced meat and fried onion to make a stiffish mixture. Allow to cool.
- Put a spoonful of the meat mixture onto each round of pastry.
- Dampen the edges and draw up to the centre. Seal well.
- Dip in beaten egg and then in breadcrumbs.
- Fry in hot fat until nicely browned.
- Drain well on kitchen roll.
Filed under Beef Recipes, Recipe by
Ingredients:
- ¾ lb sausage meat
- 1 tablespoon chopped parsley
- Flour
- Salt and pepper
- 1 egg
- Browned breadcrumbs
Method:
- Mix the chopped parsley and seasoning into the sausage meat.
- Divide into four and form into balls. Flatten well.
- Shell and dip the hard boiled eggs into flour and put into the centre of each piece of sausage meat. Damp the edges and draw round the egg. Mould evenly around the egg.
- Dip into beaten egg and roll in the breadcrumbs, pressing in the breadcrumbs firmly.
- Fry in very hot oil or fat until nicely browned all over and the sausage meat is cooked.
Can be served hot or cold.
Filed under Beef Recipes, Recipe by
Ingredients:
- 6 oz minced meat
- 1 oz butter or margarine
- ½ oz flour
- ¼ pint full or semi skimmed milk
- 2 oz cooked long grain rice
- 1 small onion
- 1 tablespoon curry powder
- 1 egg
- Browned breadcrumbs
- Salt & Pepper
Method:
- Melt the fat in a pan and fry the onion. Add the curry powder and fry lightly.
- Add flour and mix well, stir in the milk slowly and bring to the boil, cook until the sauce is thick.
- Add the minced meat and cooked rice along with the seasonings.
- Form unto balls. Dip in beaten egg and coat with the breadcrumbs.
- Fry in very hot fat until nicely browned all over.
- Drain on kitchen roll.
Nice served with a green salad.
Filed under Beef Recipes, Recipe by
Ingredients:
- 1 rabbit
- Salt & Pepper
- 1½ pints water
- 1 onion
- 1 sprig parsley
- 1 sprig thyme
- 1 bay leaf
- 1 blade of mace
- 3 cloves
- 3 oz streaky bacon
- 1½ oz butter
- 1½ oz flour
- ½ pint full or semi skimmed milk
- Bacon Rolls
Method:
- Cut the rabbit into joints. Season with salt and pepper and lay in a casserole.
- Add the sliced onion, diced bacon, the water, and the parsley, thyme, bay leaf, mace and cloves tied in a piece of muslin.
- Cook in a covered casserole on a pre-heated low oven at Gas Mark 2 (300°F/150°C) for about 2 hours.
- Strain off the stock, removed the bag of herbs and keep the rabbit hot.
- Melt the butter in a pan, add the flour, blend it well and let it cook for a minute or two without colouring.
- Gradually pour in ½ pint stock, stirring constantly. Bring to the boil and cook for at least 3 minutes.
- Add the milk and re-heat with boiling.
- Pour the sauce over the rabbit and garnish with sprigs of parsley and bacon rolls.
Filed under Poultry and Game Recipes, Recipe, Slow Cooking by
Ingredients:
- 1 rabbit
- 3 oz streaky bacon
- 1 onion
- 1 oz (28g) flour
- 1½ pints stock or water
- 3 cloves
- 1 sprig parsley
- 1 sprig thyme
- 1 bay leaf
- 1 blade of mace
- Salt & Pepper
Method:
- Prepare and cut the rabbit into joints.
- Dive the bacon and fry in a pan. Lift out and put into a casserole.
- Fry the rabbit in the bacon fat until well browned and then put with the bacon in the casserole.
- Add the flour to the fat remaining in the pan and let it cook to a good rich brown.
- Add the stock or water gradually, stirring all the time.
- Pour the sauce over the rabbit, add the sliced onion, salt and pepper and the cloves, parsley, thyme, bay leaf and mace tied in a piece of muslin.
- Cover the casserole and cook in a preheated oven at Gas Mark 2 (300°F/150°C) for about 2 hours until the rabbit is tender.
- Serve the meat piled on a hot dish and strain the sauce over it.
Filed under Poultry and Game Recipes, Recipe, Slow Cooking by
Ingredients:
- 1 rabbit
- 8 oz (225 g) salt pork or fat bacon
- 1 teaspoonful chopped parsley
- Grated lemon rind
- Salt & Pepper
- ½ pint stock or water
- 9 oz (253 g) rough puff pastry
Method:
- Prepare and cut the rabbit into joints.
- Cut the pork or bacon into dice.
- Put alternative layers of rabiit and the pork mixed with the parsely, lemon juice and seasoning into a casserole. Pour in the stock.
- Cook in a pre-heated low oven at Gas Mark 2 (300°F/150°C) for about 2 hours until the rabbit is tender.
- When cold, transfer to a pie dish, cover with rough puff pastry and bake in a pre-heated hot oven at Gas Mark 7 (425°F/220°C) for about 45 minutes.
Serve with vegetables of your choice.
Filed under Poultry and Game Recipes, Recipe, Slow Cooking by
Ingredients:
- 8 oz (225 g) streaky or back bacon
- 1 420 g tin of baked beans in tomato sauce
- 2 or 3 hard boiled eggs – sliced
- ¼ pint tomato juice or vegetable stock
- 2 oz (56 g) margarine or butter
- 2 oz (56 g) soft breadcrumbs
Method:
- Cut the bacon into small pieces and fry until crisp.
- Put into a pie dish with the baked beans, the sliced hard boiled eggs and the liquid.
- Add the margarine or butter to any bacon fat remaining in the frying pan, toss the breadcrumbs in this for a few minutes and then press over the top of the bean mixture.
- Bake for 20 to 25 minutes towards the top of the oven at Gas Mark 6 (400°F/200°C).
Serves 4.
Nice garnished with some sliced tomatoes and served with chunky chipped or scalloped potatoes.
Filed under Bean, Pulses and Rice Recipes, Pork Recipes, Recipe by
Submitted by noshed
Serves 4
Ingredients:
- About 6 slices of liver from the butchers (you get nice slices as opposed to the little slivers you get in supermarkets).
- 4 slices of smoked streaky bacon.
- 3 or 4 large tomatoes.
- 2 or 3 medium onions.
Method:
- Chop onions and fry gently with bacon until golden.
- Put in slow cooker.
- Coat liver slices with seasoned (white pepper) flour and fry, just for a minute each side. (Any longer risks a leathery result).
- Put in slow cooker.
- Skin tomatoes by scoring once, putting in a bowl and covering with boiling water for a minute or two. Drain and fill bowl with cold water. The skins will come off in your hands.
- Chop tomatoes and add to liver/ flour pan. Put a bit more flour in and an oxo cube or similar. Stir until it thickens a bit.
- Add to cooker and stir. (You can add things like a teaspoon of made mustard or some Worcester sauce at this stage, or even a bit or red wine or sherry if you’ve got any loafing about).
- Leave for at least 4 hours on low.
Serve with spuds and cabbage.
Absolutely gorgeous and very cheap.
Filed under Offal Recipes, Pork Recipes, Recipe, Slow Cooking by