March Meal of the Month : Winner

Discussion in 'Can Cook, Will Cook' started by 72wilma, Mar 1, 2012.

  1. And the winner is Poptop2 (or should that be Lou, thelaughinggnome ?) with 4 votes

    congrats and a bit of k coming your way :)
     
  2. Welsh Cakes

    Made a ton of these today and still have dough left over, it'll probably be breakfast tomorrow ;D

    250g self raising flour
    125g softened butter
    75g sugar
    100g sultanas (or a mix of sultanas and raisins)
    1/4 tsp of allspice
    1 egg

    Rub the butter and flour together to form 'breadcrumbs', add all other ingredients and form into a dough. Don't add any liquid unless the egg is tiny.

    [​IMG]

    Chill the dough and roll out, stamp out medium sized circles and cook on a dry frying pan or a griddle. Turn when the cakes begin to brown.

    Make sure the cakes don't cook too quickly or they will be soft inside.

    Sprinkle with sugar and eat before the reach the plate!

    [​IMG]
     
  3. Terrordales

    Terrordales Nightshift

    A quick & easy meal.
    It also is a great meal when you're camping & have unexpected guests drop in ;) (just add more everything)
    Pesto Pasta
    Ingredients
    Serves: 6

    1 medium onion, chopped
    2 tablespoons pesto
    2 tablespoons olive oil
    2 tablespoons grated Parmesan cheese (fresh if possible)
    500g packet any pasta ( I prefer Penne but whatever is available)
    salt to taste
    ground black pepper to taste

    Preparation

    Prep: 10 minutes | Cook: 15 minutes
    1.Cook pasta in a large saucepan of boiling, lightly salted water according to packet instructions. Drain and place in a large bowl.
    2.Meanwhile, heat the oil in a frying pan over medium low heat. Add pesto, onion, salt and pepper. Cook about five minutes, or until onions are soft.
    3.Toss pesto mixture through the pasta. Stir in grated cheese. Serve.

    You can also add BBQ chicken to the pesto sauce if you want some form of dead animal in your meal.
    I often add a bit of c,ream to the pesto sauce as a little luxury & if you want a bit of bite some dried chilli is always good.
     
  4. ta Don, have a bit of k+
     
  5. bumpety bump
     
  6. home made ketchup. runnier than shop bought so don't just pour it on.

    1 carton of passata ( 500g)
    200mls of white vinegar
    couple of pinches of salt
    30 g sugar
    half a teaspoon of season all
    half a teaspoon of dried onion powder.
    bay leaf or 2

    bring to boil simmer for 10 mins
    remove bay leaf and pour into sterilised bottle.
    bek
     
  7. thanks Bek, have some k+
     
  8. Poptop2

    Poptop2 Administrator

    Ok camping seasons here how about taking your very own home made pork pie along foor a snack ?, yeah - well this is how to make one .


    you will need

    For the filling
    450 g pork shoulder, (ask your butcher for the higher meat) finely chopped
    55 g pork fat, finely minced
    55 g bacon, minced

    For the pastry
    450 g flour
    225 g lard
    90 ml water
    beaten egg yolks, or milk to glaze

    For the jelly
    300 ml water
    1/2 envelope powderedgelatine, (about 6g)
    parsley, or other herbs (optional)


    1. To make the pastry: put the flour in a mixing bowl and crumble in the lard. Work until beginning to come together. Add a pinch of salt and start adding the water gradually, working until the dough breaks (NB. it must not be stretchable). Let it rest for 1 hour.

    2. Preheat the oven to 190C/gas 5.

    3. Knead the dough on a floured surface and roll out about 5mm thick. Reserve enough pastry to make a lid. Use the larger piece of dough to line the base and sides of a 20cm plain flan ring or springform tin.

    4. To make the filling: mix the pork shoulder, pork fat and bacon and season with salt and pepper. Place this mixture in the dough case, but don't squash it in.

    5. Brush the edges of the dough with water and place the lid on top. Make sure this is sealed well by pressing with a fork.

    6. Brush the top with egg yolk or milk. Cook in the oven for about 1 hour 30 minutes until golden brown.

    7. Remove from the oven and remove the flan ring immediately. Leave the pie to cool, and then chill overnight.

    8. The following day, make up the gelatine with the water according to the packet instructions. You can add parsley or other herbs if desired. Make a hole in the top of the pie and pour the gelatine in until the pie is completely filled (the meat will have shrunk so there will be plenty of space). Let the pie set in the fridge overnight (or for at least 12 hours for the best results).

    sorry you can't really do this on a camping cooker ( which is the rules , i know these things ) but having a fresh one for that first nights stop is heaven .
     
  9. thanks Malc, k coming your way!
     
  10. spring camp got in the way of March Meal of the Month, but vote away folks!
     
  11. bumpety bump
     
  12. voting closes today!!!

    k+ to the winner
     
  13. But its april,,,

    can never miss a bit of pork pie..
     

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