Sunday, 12 January 2014

Mince tart

Sorry I have been gone so long....

Two weeks ago I made a big mince tart. I love mince pies, but sometimes they have a bit to much pastry. My grandparents came, and we decided to make a huge mince tart.






We used all butter pastry, and my mum's homemade mince meat.

Here is the pastry recipe:

(I needed more water)

 (From Pie: 300 Tried-and-True Recipes for Delicious Homemade Pie)

Ingredients:

(Sorry, but it is in cups :( )

1 1/2 cups all-purpose flour

1 1/2 teaspoons sugar

1/2 teaspoon salt

1/2 cup (1 stick)cold unsalted butter, cut into 1/4 inch pieces

1/4 of a cup cold water

Method:

Combine the flour, sugar, and salt in a large bowl. Toss well, by hand, to mix. Scatter the butter over the dry ingredients, and toss to mix. Using a pastry blender, two knives, or your fingertips, cut and rub the butter into the flour until it is broken into pieces the size of split peas. Sprinkle half the water over the dry mixture. Toss well with a fork to dampen the mixture. Add the remaining water in 2 stages, and continue to toss an mix, pulling the mixture up from the bottom of the bowl.

Test the dough by squeezing some of it between your fingers; if it seems a little dry and not quite packable, drizzle a teaspoon or so of cold water over the dough and work it in with your fingertips. Using your hands pack the dough into a ball, as you would pack a snowball. Flatten the ball. Pack it in cling film, and put in the fridge, for an hour, or overnight before rolling.



For the pie filling, pre-bake the crust for 10 min, before putting in the mincemeat, and creating lattice work. Then bake for 15-20 min.






Sweet Potato and Blackeye Bean Burgers

It is winter, and winter means that it is cold. I like warming food in winter. I recently made Sweet Potato and Blackeye bean Burgers. The recipe is from Sam Sterns Cookery Course for Students in the Kitchen.

I really liked it, and the recipe was really clear! It really warmed me up, with all the lovely spices. And cooking it. The kitchen smelt so good, a mix of cumin, and oregano. I also put cumin and oregano on the chips. Yum!

Here is the recipe:

Feed 4

Ingredients:

400g sweet potato
2 tsp dried oregano
1 tsp cumin
salt and pepper
1-2 tbsp olive oil, for coating
1 x 400g can of blackeye beans
50g crustless fresh white bread
a good handful of torn coriander
juice of half a lime
quarter of a teaspoon paprika
4 home-made or shop bought burger buns

EXTRAS:
lime mayo
sweetcorn salsa
guacamole
grated cheddar


PREP: Preheat the oven to 180°C/Gas 4. Peel the sweet potatoes and cut into 1cm slices, Chuck them onto a baking tray and sprinkle with oregano, cumin, salt and pepper. Toss them in olive oil and roast for 30 minutes, or until soft and golden(check with a knife a 20 minutes.) Remove. Tip into a bowl and mash to a smooth paste. Leave to cool.

Meantime, drain the beans into a sieve. Shake them dry. Tip them into a bowl. Mash roughly with a fork. Blitz the bread to crumbs. Mix the mashed beans, breadcrumbs, coriander, lime juice, smoked paprika and some salt and pepper into the sweet potato mash. Divide and shape into 4 flat burgers with your hands. Chill for 10 minutes. Make your Mayo, salsa, and guacamole.

Slice the burger buns across and grill or toast lightly. Set aside.

COOK: Put a frying pan on a medium-high heat. Fry the burgers for 5 minutes per side or till golden, crispy, and hot all the way through, regulating the heat so they don't burn. (Alternatively, fry for a minute each side to seal the burger before finishing in a hot oven for 10 minutes.)

PLATE: Stack the warm buns with lime mayo, sweetcorn salsa, the burgers, and guacamole. Serve with tortilla crisps, spiced sweet potato wedges, or a healthy salad.


Lime Mayo:
Mix normal mayo with the juice of half a lime. It gives a nice tangy taste.

Sweetcorn Salsa:
Drain 250g of sweetcorn into a bowl. Squeeze over the juice of 1 fat lime, and 1-2 tbsp runny honey and stir together. Throw in 2 tsp chopped coriander, half a de-seeded, finely diced chilli and 1 small finely diced red onion. Stir together and season to taste.


(Sorry there is no picture of the burger. It was really bad (the picture). Never Mind!)