Recipes

Grandma Sarah’s Delicious Meat Pie

Grandma Sarah’s Delicious Meat Pie

Grandma Sarah’s Delicious Meat Pie

This recipe is a very easy versatile meal to make, it is so delicious and can be eaten hot with seasonal vegetables or cold with a fresh green salad.

It can be frozen for later if need, be but the best way to eat it in my families view is fresh from the oven.

Just follow the instructions on the video link below.

Enjoy.

http://www.youtube.com/watch?v=qpmtEZtRKe4

 

 

Grandma Sarah’s Delicious Meat Pie

- 8 ozs Grandma Sarah’s Short crust pastry

- 400g/1lb lean minced Steak/lamb/pork.

- 1or 2 medium sized onions or a pkt of ready prepared onions

- 3 heaped tea spoonfuls of Gravy Granules or 2 stock cubes

- Salt and Pepper

- 2 teasp cornflour or flour.

- Egg wash

- Preheat oven 160⁰C/gas 6

- Grease the plates well and set aside.

- This amount will make 1 large plate pie or 4 small plate size pies.

- In a large bowl mix the meat, onions, gravy granules or stock cubes and mix well with your hands making sure that all the ingredients are well incorporated.

- Season well with salt and pepper.

- Add the cornflour or flour to the meat mixture and mix well.

- Roll out enough pastry to cover a greased plate

- Take a handful of meat ( rather like a large hamburger) and press on to the pastry on the plate.

- Brush the rim of the pastry with beaten egg

- Roll out the remaining pastry and put a lid on the pie.

- Crimp the edges with your finger and thumb and brush with beaten egg.

- Bake for 20 minutes until the meat in the pie is cooked right through.

- Serve hot with vegetables or cold with salad.

lemonade_2The juice and the zest of 2 large lemons

4oz/100g  Sugar

100ml water.

1 litre of  refrigerated Soda Water or fizzy mineral water.

 

 

Grate the zest of the lemons into a container, cut the lemons in half and squeeze out all the juice and add to the zest and stir.

In a small pan add the water and the sugar and put on a medium heat, stirring all the time, until the sugar has melted.

Continue stirring on a medium but gentle heat, until the mixture thickens and becomes a light syrup.

Do not allow the syrup to turn brown.

When the syrup is ready take it off the heat and set aside.

Strain the lemon mixture to get rid of the pips and add it to the syrup mixture in the pan.

Into a large Jug, Pour the syrup and lemon mixture into a large jug add to it the chilled soda water and stir well.

Bottle it and seal tightly.

Or serve immediately with slices of lemon?/Lime and ice.

This recipe is so easy  to make, children can make it as a present for Christmas or Birthdays. The Coconut Ice squares  look so appealing and delicate when put in their own  individual wrapper and presented in an attractive box or Jar.

coconut ices_2Coconut Ice

200g Condensed milk
8ozs/225g   Icing sugar
8ozs/225g desiccated coconut
1 tiny drop of natural red food colouring.

Line a small plastic box with cling film or greaseproof paper
Mix together the icing sugar and condensed milk  ( the mixture should be very stiff)
Place half of the mix into the plastic box and press down firmly to form the base.
Colour the other half of the coconut mix until  it is pale pink, keep mixing until you have an even colour.
Place the pink coconut on top of the white base and press firmly together.
Leave to set in the fridge for 2-3 hours.
Turn out of the box and cut into squares.
Keep in the fridge in an airtight container and use within 3 weeks.

There are a few variations of this recipe in the book,  all of them intrigue me especially the terminology.

Lemon_Cheese_2

Lemon Cheese
1 large lemon
1egg, well beaten,
1 tea cup of sugar,
1 piece of butter, size of a walnut.
2 tablespoons of water.
1 teaspoonful of cornflour mix to a paste with water

Start by whisking the eggs in a saucepan and then add all the other ingredients. Place the pan on a medium heat and keep whisking all the ingredients until the mixture stars to thicken. (7 or 8 mins) turn the stove down to the lowest heat, and simmer for a further minute whisking all the time.

Ladle into warm clean jars and seal. Leave to cool and then label and date.

This recipe is a stock Lancashire dish, it has been made for decades and is still popular today. It’s a tasty filling meal and it was very economical  and popular with mothers with large families. The recipe below will make 1 large pie on 4 smaller ones

Potato Pie28oz/ 250g Grandma Sarah’s Short crust Pastry       ( recipe in the book)
1 Large onion
1 pint of hot beef stock   (or beef stock cubes)
1lb/ 500g Best Lean minced beef/steak
Salt and pepper to season.

Preheat oven 180⁰C/gas mark3

 

 

Peel potatoes and cut into small pieces and set aside.
Roughly chop the onion and set aside.
In a  Large pan cook the meat until brown and add the onions, potatoes and hot stock and stir.
Bring to the boil and turn down to a simmer for 10mins stirring the pan from time to time.
While the pie mixture is simmering, roll out the pastry to fit the top of the dish and set to one side.
Take the pan off the cooker and stir thoroughly,   then carefully,  spoon the hot mix into the dish and fill to the top.
Carefully lay the pastry on top of the pie and press the edges down around the dish.
Brush with egg wash and cook for 30mins.
Serve with mushy peas, red cabbage or pickles of your choice.

Sausage Rolls.

Sausage_RollsThis is the easiest sausage roll recipe I have ever made.
Packet Puff pastry  (easier to use and more economical)
2 Large Sausage ( Buy the best quality available)
1 thick slice of bread.
Salt/pepper
Egg wash.
Preheat oven 200⁰C/400F/gas 6.

 

 

Soak the bread in 50ml of water and set aside.
Slit the sausage at the side and peel off the skin.
In a bowl, put the sausage and add the seasoning.
Squeeze the water out of the bread and add it to the sausage.
Mix well and set aside.
Divide the puff pastry in two and roll out one half in the shape of an oblong and egg wash all around the edges.
Take a spoonful of sausage mix and make a long sausage shape along the top of the oblong of pastry leaving ¼ in from the edge.
Fold over the pastry to cover the meat and trim to make one sausage roll, egg wash all around the edges and press to seal well.
Mark around the edges with a fork, and make two small cuts in the top to allow steam to escape.
Repeat the above until all the sausage meat is used.
Bake in the oven for 10-15mins until the rolls are nice and brown.

Scones31lb/ 450g Flour
1 tsp of baking powder
3oz/85g sugar
2oz/50g currants
2oz/50g sultanas
4oz/100g butter
Breakfast cup/100ml of milk
1 egg.

Preheat the oven at 200⁰ C

 

 

 

Scones1In a large bowl, put the flour, baking powder and the butter.

Rub in  the flour and butter until the mixture resembles fine bread crumbs.

Add the dried fruit and sugar and egg and mix, adding the milk little by little until the mixture forms a firm dough and the dough leaves the sides of the mixing bowl and forms a ball.

Turn out on to a floured surface and roll out or press the dough gently with your hand until it is about 38mm thick.

Select the cutter and cut out the scones and place on a lightly floured or greased baking tray. Brush the top of the scones with milk.

Bake for 12/15 mins or until the scones are golden brown.

When cold, cut the scones in two, fill with jam and clotted cream. Then put the top half onto the bottom half and serve.

Date Cake

Date Cake5 cupfuls of flour
1 ½  cupfuls of sugar
½ lb of butter
1 teaspoonful of carb soda (bicarbonate of soda)
8oz dates
4 oz walnuts
2 teaspoonful of baking powder
¼ pint boiling water
Milk to mix

 

Place butter, sugar, dates, and bicarbonate of soda and walnuts together in a bowl add the boiling water mix well and leave to cool a little. Add the beaten egg, flour and baking powder and mix well combining all the ingredients thoroughly.
Pour into a lined 2lb loaf tin, and bake in a medium oven at 160°C/150°fan/gas mark 3 for 1 ¼ to 1 ½ hrs.
Leave the cake to cool for about 10 to 15mins and carefully turn out on to a wire tray.
Dredge with icing sugar and decorate with walnuts.

Fruit Cake with added VINEGAR?

Fruit Cake1lb/450g Flour
8ozs/225g margarine/butter
6ozs/170g currants
6ozs/170g raisins
6ozs/170g sugar
¼ teasp of grated nutmeg /or 1teasp of ground nutmeg
½ teasp mixed spice
1 or 2  eggs
1 ½  tablespoons of vinegar
1 teasp baking powder or 1 teasp baking soda mixed with 1 gill/ ¼ pint hot milk
A little milk
Preheat the oven 150⁰C/gas 2

Rub together the flour  baking powder, sugar  and the margarine until it resembles fine breadcrumbs and add the fruit and spices..
If you are using the baking soda mix together with the hot milk and add to the dry ingredients
(I used the baking powder and the cold milk) and mix well.
Add the vinegar and mix well
Add the eggs, if the mixture seems too sloppy add only one egg.
Pour into a greased and lined 2lb loaf tin or a 8” round tin and bake for  1 hour or until the cake feels firm , or the skewer comes out clean

Potato Cakes

This is one of my Husbands favourite Grandma Sarah’s recipe’s

Potato Cakes2lb Potatoes (buy the ones for mashing)
½ teaspoon salt
1 teaspoon Baking Powder
6ozs/180g  Flour
4ozs/100g Lard

 

 

 

 

 

 
Preheat the oven to 250⁰C/Gas 9
Put the potatoes in a pan with enough water to just cover the top of them and bring to the boil, then simmer until soft.
When cooked, drain the in a colander and return the potatoes to the pan, and mash using a potato masher or a fork.
Leave to one side and allow to go cold.
In a bowl rub the lard, flour, baking powder, and salt together and add the potatoes, and mix well until the mixture comes together and forms a fairly firm ball, add more flour if it’s too soft to handle.
Put a large spoonful of the potato mix onto a liberally floured surface, flour the rolling pin and roll gently or press into a circle, about ½ inch thick.
Carefully lift the potato cakes with a skillet or large spatula onto a baking tray and bake until golden brown.
Serve whilst warm with butter on.

Simnel Cake

Simnel Cake is traditionally eaten at Easter. In Mediaeval times young female servants would bake this rich fruit cake to take to their Mothers on the rare visits home for Mothering Sunday. The Simnel Cake marked the end of the forty days of Lent  in the Christian Calendar and the celebration of Easter time.
It is a delicious fruit cake, and I personally prefer it to Christmas cake, it is also a symbolic Easter Cake to signify Christianity. The 11 marzipan balls or figures, are placed around the edge of the cake represent the 11 disciples of Christ, although there were 12 apostles of Jesus Christ,  Judas Iscariot betrayed him and hung himself so he is omitted. The slightly larger ball or figure in the centre of the cake signifies Jesus Christ.
This is Grandma Sarah’s recipe for Simnel cake, I have converted the amounts as best I can and the cake was delicious.

Simnel Cake¼ lb/100g Butter
2 beaten eggs, and one for the glaze
¼ lb/100g Brown sugar
6oz/150  Plain flour
¼ lb/100g Raisins
¼ lb Currants
3ozs/80g Mixed Peel
1 teaspoon of mixed spice
¼ teaspoon bicarbonate of soda/ or baking powder
2 Tablespoons of milk or Orange Juice.
Almond Paste
6ozs/150g Ground Almonds
9oz /200g Castor Sugar
1 Egg.
Orange juice.

Mix the sugar with the ground almonds, add the beaten egg and the orange juice little by little and mix to a stiff paste. Ready rolled marzipan is just as suitable to use.
To Make the cake
Preheat the oven to 140C/gas mark 1
In a large bowl, cream the butter and sugar together until pale and fluffy.
Slowly beat in the eggs and mix well.
Divide the amount of flour into two and in one half, mix in the fruit and grated peel until all the fruit has a coating of flour, this helps stop the fruit from sinking to the bottom.
Add the flour with the fruit and grated peel in and mix well.
Fold in the rest of the flour and mix until all the ingredients are incorporated.
Grease and line a 18cm tin and spoon half of the mixture into it and spread it smoothly in the tin.
Using a third of the almond paste, roll out,  to form a circle 18cm diameter and cover the cake mix  with a layer of almond paste  then add the remaining mixture making sure that it is evenly spread, leave a little dip in the centre to allow the cake to rise evenly.
Place in the oven for 1 hour and thirty minutes (do not open the oven door for an hour)
Test the cake by inserting a metal skewer into the centre of the cake, if it comes out clean then the cake is ready.
Set aside to cool down.
Brush the top of the cake with melted jam and place a circle of almond paste on the top and gently smooth down.
From the remaining almond paste, make 11 balls and one slightly larger one and place these around the edge of the cake.Brush all the areas of almond paste with beaten egg and place in a preheated oven until the almond paste turns a light brown colour

Christmas Pudding

0102oz/50g Suet/Vegetarian Suet
6oz/170g  Flour
1 teaspoon Baking Powder
4oz/100g Currants
2oz/50g   Raisins
1oz/25g Candied Peel
2oz/50g Sugar
1 dessert spoon of Black treacle
1 teaspoon of Mixed Spice
2 eggs
A little milk for mixing
100 ml Brandy.

Grease the pudding bowl/ deep cereal bowl,  or microwave or heat -proof bowl,  well, with butter and set to one side. In a large mixing bowl mix together all the ingredients and stir well, add a little milk to the mixture if it feels too dry.
Transfer the mixture into the pudding bowl.
Draw round a dinner plate and cut a circle out of greaseproof paper to cover the top of the  bowl,  and secure with an elastic band.
To Steam
Place in a large pan of boiling water and steam for 1 hr or until the pudding feels firm on the top.
To Microwave  Cook in the microwave for 5 mins until the top of the pudding feels firm .
Carefully remove from the pan/microwave and peel off the greaseproof paper.
Turn out onto a serving plate and serve with clotted cream or brandy butter.

Christmas Mincemeat

Christmas Mince Meat2oz/50g      Shredded suet or vegetarian suet
4oz/100g    Apples cored and chopped into small pieces.
4oz/100g    Raisins.
4oz/100g    Currants
4oz/100g     Sultanas
4oz/100g     Candied or mixed peel
3oz/75g      Demerara  Sugar
Teaspoonful of nutmeg or ¼ of a whole nutmeg grated
Teaspoonful mixed spice
Juice and zest of 2 oranges
100ml of either brandy, rum or port.

 

In a large bowl put the suet, dried fruit, sugar and apples, spices and mix well.
Add the orange juice and alcohol and stir until all the contents are all combined.
Spoon into screw top sterilised jam jars, seal and screw on the lid.
Leave in the fridge overnight to allow all the flavours to infuse.
Mincemeat will keep for 2-3 weeks in a cool place.