Jamie Oliver

forum: Gardening / Growing

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#51 Fri 06 Mar 09 8:17pm

French_vanilla

Forum champ
Occupation Secretary
From Dublin - Ireland
Member since Sun 01 Apr 07

Re: Pies

dribble  dribble  dribble

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#52 Sat 07 Mar 09 6:02pm

minerva

Forum champ
Occupation Walking the Old Ways
From Living in the Wild Woods
Member since Wed 16 Jan 08

Re: Pies

kye in france wrote:

The original Cornish pasty. serves two.

Ingredients
225g lean skirt of beef, very finely diced
1 large potato, finely diced
1 large onion, finely diced
1 turnip or Swede, finely diced
225g shortcrust pastry
1 egg, beaten

Now then Kye my friend, are you Cornish by any chance?

There is NO way this recipe could possibly get away with being descibed as THE original recipe for a Cornish pasty.................there's no seasoning in it at all! There are many recipes claiming to be the original, indeed every Cornish family has its own particular recipe defended as the best in every way!

For what its worth mine is on the first page of the "regional recipes" thread!  kiss

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#53 Sat 07 Mar 09 6:33pm

MsPablo

Forum super champ
Occupation Just being me
Member since Fri 28 Mar 08

Re: Pies

Apricot and Goat Cheese Tarts
by Todd English, Paige Retus, and Sally Sampson
from The Olives Dessert Table
(Simon & Schuster, 2000)
Serves 8

Ingredients
   Pistachio Tart Shells
1/2 cup  finely ground pistachio nuts
1/2 cup  sugar
2 1/2 cups  all-purpose flour
1/2 teaspoon  salt
1 1/2 sticks  unsalted butter, chilled
   Chopped zest of 1 lemon
   2 large eggs
   1 tablespoon vanilla extract 
     
Apricot and Goat Cheese Filling
16   ripe apricots, pitted and quartered
1/3 cup   sugar
1 tablespoon   fresh lemon juice
8 ounces   goat cheese
1/2 cup   shelled and toasted pistachios (See Note)

Method
  Make the tart shells
1. Lightly flour a work surface. Place the nuts and sugar in a food processor fitted with a steel blade and process until fine. Add the flour, salt, and butter and pulse until sandy. Add the zest, eggs, and vanilla and pulse until it forms a shaggy mass.

2. Place the dough on the work surface and gather into a cohesive mass. Cover with plastic wrap and refrigerate at least 1 hour and up to 2 days. Divide into eight portions.

3. 1. Preheat the oven to 350F (175C). Dust a work surface with flour. Gently form the dough into 8 flat disks; take care not to overwork the dough. Beginning in the middle of the circle, and using short but firm strokes, roll up toward 12 o'clock. Turn clockwise and repeat and continue turning and rolling until the dough is about 1/2-inch larger than the tart shell. Place the dough in eight 4-inch tart pans, taking care to lay the dough into the "corners" of the pan, between the sides and the bottom. Gently press into the sides to define the edges. Using your thumb, clean off the edges by pushing the dough against the edge of the pan or mold to cut off excess. Line the dough with aluminum foil and top with a heavy layer of rice, beans, or pie weights.

4. Transfer to the oven and bake until the dough is set and dry to the touch, about 10 to 12 minutes. Remove the aluminum foil and bake until golden, about 3 to 4 minutes. Set aside to cool to room temperature.

Make the filling
1. Place the apricots, sugar, and lemon juice in a bowl and toss well.

Assemble the tarts
1. Dot the pistachio tart shells with equal amounts of half of the goat cheese.

2. Top with pistachios, the apricots, and then dot again with the remaining half of the goat cheese.

3. Transfer to the oven and bake until golden and bubbly, about 20 to 25 minutes. Serve warm or at room temperature.

NOTE: To toast the nuts, preheat the oven to 350F (175C). Place the nuts in a single layer on a baking sheet and bake until lightly toasted, about 15 to 20 minutes. Cool before using.

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#54 Tue 17 Mar 09 3:52pm

GeoffP

Forum champ
Occupation Retired Clergy & Computer Consultant
From Bradford, West Yorks
Member since Mon 03 Jul 06

Re: Pies

Kye - I wonder whether you have come across "Le petit pt de Pzenas" they are a delicacy, local to pezenas in the South of France - Afraid I don't have a recipe (they are very closely guarded,but it is like a miniature raised pie,like atiny prk pie,but with a sweet/savoury filling, with both meat and dried fruits in the filling.

It is said that they originated with Clive of India, who brought them back when he settled at the Chateau de Larzac in 1768. It is more likely is that his servants were responsible rather than the man himself.

They are quite delicious bite-size pies,served on festive occasions - a sort of cross between a pork pie and a mince pie (in fact,they are quite close to the original English mincemeat pie, when it still had meat in it

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#55 Tue 17 Mar 09 3:59pm

Kye

Forum super champ
Member since Fri 04 Apr 08

Re: Pies

No sorry, i don't know them, the only time that i went to the South was when i was 15....and not at all interested in food. We stayed in a posh hotel in Bandol for 3 weeks, but we weren't there on holiday, so no walking around shops or markets.

I found this for you to read, they look really interesting:

http://www.jedecouvrelafrance.com/f-448 … zenas.html

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#56 Tue 17 Mar 09 4:05pm

Kye

Forum super champ
Member since Fri 04 Apr 08

Re: Pies

Geoff, i have found the recipe, apparently they treasure it closely.

http://www.slowfoodherefordshire.org.uk … ezenas.pdf

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#57 Wed 18 Mar 09 12:17am

GeoffP

Forum champ
Occupation Retired Clergy & Computer Consultant
From Bradford, West Yorks
Member since Mon 03 Jul 06

Re: Pies

Yes - those are the ones!

My favourite version are those made by Madam Trinquet in Bedarieux.

We have a holiday home in Faugeres,which is close to both Pezenas and Bedarieux.

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#58 Sat 21 Mar 09 3:12pm

Kye

Forum super champ
Member since Fri 04 Apr 08

Re: Pies

Bacon and Egg Pie

300 g (12 oz) shortcrust pastry
200 g (8 oz) bacon, chopped
salt and pepper
2 tbsp (25 g) 1 oz butter
5 large eggs
1 1/4 cup (300 ml) 1/2 pint double cream (heavy cream)
Directions:
     

1. Roll out the pastry and line a pie dish, leaving enough for the lid and for leaves to decorate the lid.

2. Gently saute the bacon in the butter until just coloured.

3. Beat the eggs and cream together and season, keeping a little beaten egg aside to glaze the pastry.

4. Pour the eggs, cream and bacon into the pie. Cover and seal the edges well.

5. Glaze and bake at 200C, 400F, mark 6, for 15-20 minutes, then reduce to 180C, 350F, mark 4 for a further half-hour.

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#59 Tue 12 May 09 1:17pm

Kye

Forum super champ
Member since Fri 04 Apr 08

Re: Pies

Tuna fish tart.

* Pastry:
    * 250 g flour
    * 125 g butter
    * water
    * salt
    * or 400 g of flaky pastry
    * Filling:
    * 400 g fresh or water canned tuna fish
    * 3 eggs
    * 1/2 litre crme frache
    * thyme
    * salt
    * pepper
    * 50 g grated gruyere



If making the pastry yourself, let it rest in the fridge for half an hour.

Drain, roughly flake the tuna meat.

In a bowl, beat the whole eggs.

Add the crme frache, salt, pepper, thyme leaves.....and finally the tuna meat.

Roll out the pastry......and line in a tart mold.

Pour this preparation on the bottom of the tart.

Sprinkle with grated Swiss cheese.

Bake for 25 mn in hot oven at 180C. Serve warm, topped with a spoon full of fresh cream mixed with the juice of one lemon.

Last edited by kye in france (Tue 12 May 09 1:17pm)

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#60 Tue 12 May 09 1:22pm

shammrok

Forum super champ
Occupation Growing things
From Up the garden path...Tasmania
Member since Thu 02 Sep 04

Re: Pies

kye in france wrote:

Bacon and Egg Pie

300 g (12 oz) shortcrust pastry
200 g (8 oz) bacon, chopped
salt and pepper
2 tbsp (25 g) 1 oz butter
5 large eggs
1 1/4 cup (300 ml) 1/2 pint double cream (heavy cream)
Directions:
     

1. Roll out the pastry and line a pie dish, leaving enough for the lid and for leaves to decorate the lid.

2. Gently saute the bacon in the butter until just coloured.

3. Beat the eggs and cream together and season, keeping a little beaten egg aside to glaze the pastry.

4. Pour the eggs, cream and bacon into the pie. Cover and seal the edges well.

5. Glaze and bake at 200C, 400F, mark 6, for 15-20 minutes, then reduce to 180C, 350F, mark 4 for a further half-hour.

I don't use cream in mine I use grated cheese, I also add chopped parsley, nuked finely sliced onion, chopped tomatoes, worchestershire sauce, pinch of mustard powder and cayenne pepper.

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