Stilton & Walnut Rarebit or Blue Cheese-Walnuts on Toast

8  ounces Stilton cheese or blue cheese 
3  tablespoons cream
1  teaspoon Worcestershire sauce 
1/2  teaspoon English mustard
2  ounces walnut pieces 
8  slices bread 
2  ounces butter 
1  teaspoon cayenne pepper 
black pepper 
salt (optional) 


Pre-heat the grill the the highest setting and line a grill pan with kitchen foil.
Put the cheese into a mixing bowl and mash with a fork.
Add the cream or creme fraiche, Worcestershire sauce, mustard, black pepper, salt, (optional as the cheese is already quite salty) & the walnut pieces.
Mix well & set aside.
Place all the slices of bread on to the lined grill pan and toast until just golden brown.
Take out and spread the UNTOASTED side with butter.
Spread the cheese mixture over the top ensuring it is spread to the edges, otherwise they will burn!
Sprinkle with the Cayenne pepper.
Place under the grill and grill for about 2-4 minutes until the cheese is melted, bubbling & tinged with brown.

Merseyside Meat Pie
 
1  lb ground beef 
1  onion, chopped 
2  large potatoes, diced 
3  carrots, grated 
1  tablespoon worcestershire sauce 
2  beef bouillon cubes 
3  tablespoons flour, mixed with 
3-4  tablespoons cold water, to make a runny paste 
1  egg yolk, mixed with 
1  tablespoon water 
freshly ground salt & pepper 
pastry for double-crust pie
Brown beef with onion.
Add diced potatoes, carrots, beef bouillon cubes, worcestershire sauce.
Cover with enough water to barely cover potatoes.
Cover and simmer 45 minutes.
Add flour/water mixture and stir until mixture boils and thickens (depending upon how much water you put in at beginning, you may want to add more flour/water mixture; filling should be nice and thick).
Add lots of freshly ground pepper and salt if desired (I omit the salt).
Let filling cool until lukewarm or refrigerate.
Roll out pastry and put into a 9 inch pie plate.
Put COOLED filling into shell, filling it nice and full.
Top with second pastry and crimp edges.
Bake at 400 degrees for 30 minutes.
Cuts into 8 pieces.
Brush egg wash on top of crust.
Continue baking ro about 15 minutes or until crust is golden

Crispy Oven Fried Cod
3/4  cup dry breadcrumbs 
3/4  cup yellow cornmeal 
1  teaspoon salt 
1/4  teaspoon cayenne 
4 (6  ounce) center cut cod fish fillets 
2  large eggs, lightly beaten 
6  tablespoons vegetable oil 

Preheat oven to 500*F.
Combine bread crumbs, cornmeal, salt and cayenne in a large sealable plastic bag and shake to mix.
Season fish with salt and pepper on both sides and working with 1 piece at a time, put fish in bag and shake to coat well with crumbs.
Dip fish in eggs, then shake in crumbs again to coat.
Transfer to a plate Heat 3 TBs oil in a 23 inch heavy oven proof skillet over high heat until hot but not smoking.
Fry fish until undersides are golden brown, about 1 minute.
Turn over, add remaining 3 TBS oil, an cook one minute more.
Put skillet in upper third of oven and bake until fish is just cooked through, about 5 minutes.

Hello GeoffP
Breach of Copyright.

You have lifted verbatim my stargazey pie recipe from my Cornishlight web page.

www .cornishlight. co. uk  / fish-  recipe.   htm

The least you could do is acknowledge the source of all your contributions....... Think about it.

Welcome to the forum Cornishlight 

I am sorry about your reicpe and method being copied over without acknowledgement going to you , it is possible that Geoff did not see the copyrite sign lower down your page . I agree it is always best to add a link into where the recipe , or article copied over is from , its something that I try to do , I copy over recipes myself from places as not everyone in the world can seem to acess the same things easily but as I mentioned I try to remember to add a link in the post to show where I found it.

As Joy has mentioned Geoff died a few years ago , he was always very helpful to people in trying to provide recipes and help them with a problem and has been greatly missed here on the forum. He was a very active forum member in his day.

I will put a message on the forum issues page to see if its possible for the mederators to add in the link to the page where you wrote the recipe ... or would you prefer me to ask them to remove it ?