Line
Line
Ingredients
8 oz plain flour ½ tsp salt 4 fl oz water 3 oz lard egg yolk 12 oz chopped lean pork sage and seasoning to taste 5 fl oz stock ½ tsp gelatine
Method
Heat oven to 200ºC, 400ºF, Gas Mark 6. To make the hot water crust pastry: Mix flour and salt in a bowl, make a well in the centre. Boil the water and lard together, then add it quickly to the flour mixture. Mix rapidly with a wooden spoon. Knead with the hands until the dough is soft and pliable. Do not allow the dough to get cold or it will break while you are moulding it. Cut off a quarter of the dought, set aside and cover to keep warm. Shape the remaining dough with your hands or rool out to line pie mould or tin. Pack tightly with the meat and seasoning. Roll out the pastry set aside for the lid. Dampen the edges of the pie and lid, press together and trim off surplus pastry with scissors. Flute the edges of the pie, make a hole in the centre. Bake for 20 mins then reduce heat to 180ºC, 350ºF, Gas Mark 4 for about 1½ hours, until the meat is cooked. If the pastry becomes too dark during cooking, cover with greaseproof paper or foil during the last stages. Remove tin from oven, brush pie with a mixture of egg yolk and water then return to the oven for 5 mins to set the glaze. Make the jelly by placing the stock and gelatine in a saucepan, dissolve over a low heat and season well. Allow to cool. When pie is cool, pour the jelly through a funnel into the hole in the top of the pie.
From Be-Ro Home Recipes
Line
The direct translation of this Norwegian delicacy is : Lute = Caustic soda & Fisk = Fish. Now this fish is traditionally eaten at Christmas and other special occasions maybe three or four times throughout the year. I used to be a member of the Stavanger Lutefisk club, where, on numerous occasions, I was invited to a Lutefisk Aften (evening). There were unbelievably many Brits who were invited to these special occasions, but out of all of them I don't ever remember seeing any of them eat!! After reading the recipe and understanding what this Lutefisk is you will probably realise why!!
Line
Ingredients
A kilo of stockfish (dried fish) or 3 kilos of whole fish.
Whole fish stays whiter than dried fish.
Boiling water
3 dsps caustic soda
Method
Immerse the stockfish in plenty of cold water and leave to soak for eight days. Change the water daily.
After the fish has been sufficiently soaked, remove the spine.
Mix together 30 litres of boiling water and three dessert spoonfuls of caustic soda. This makes the 'Lute' or, in English 'lye'.
Cool the lye and pour it over the fish. Leave it for approx 24-36 hours depending on how 'loose' a consistency you require of the fish.
The longer the fish is soaked in the lye, the 'looser' it becomes. By 'loose' they mean jellified!!
After draining off the lye, leave the fish under cold running water for 1 - 2 days.
If you're guests are big eaters, allow one kilo of fish per person. Normally, 400-700 grams will suffice.
Boil plenty of water and add 1 large dessert spoonful of salt per litre.
When the water boils, add the thoroughly rinsed pieces of fish. Remove the pan from the heat and allow the fish to simmer - not boil - for 10 to 15 mins.
Serve lightly salted bacon, diced onions together with pease pudding and, of course, boiled potatoes with your 'lutefisk'.
Or: Serve with pease pudding, melted bacon fat, white sauce, mustard & bacon.
Having never eaten this Lutefisk, I am constantly reminded by my wife that I shouldn't judge it and say that it isn't edible.
But I hold to my own feelings! Anything that has stood in water for eight days then soaked in caustic soda can't be edible!
The only thing that I thought was OK about the Lutefisk Aften,was the beer and Akavit which was drunk to wash away the flavour of the Lutefisk! Of course after a few of these Akavits we were in a good mood and enjoyed the sing song that followed!
Line
We often had Panacalty - it made a meal of the corned beef the butcher used to make up your meat ration with. Do you remember he used to say: 'You havn't got enough for another chop, Ill make it up with corned beef' then he'd slap a couple of slices on!
Line
Ingredients
1 lb of spuds
1 lb of onions
peeled and sliced, tears optional!
A tin of corned beef
2 or 3 Oxo cubes
Method
Slice the potatoes and onion and brown in a little olive oil.
Add the tin of corned beef cut into cubes. Add salt and pepper and cover the lot with with Oxo dissolved in a pint of water.
Simmer until the potaotes are cooked.
Serve with a large yorkshire pudding
Menu
Hot Water Crust Pork Pie
Lutefisk - Cod in Lye
Send a recipe
Copyright (c) 2000-2001 Sue Kelly. Tastes Of Home