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Monday, 03 July 2006 |
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This book consists of over 3000 basic English words you are expected to have mastered before going to the university college. Each word is explained in details and is accompanied by a full sentence to indicate its meaning beyond any doubt.... |
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Monday, 03 July 2006 |
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I am upset. At this moment, as I sit here typing this up, I am truly upset. Something happened a little while ago. I got into an argument and I am now reaping the results of that. Its a true bounty of results, I can tell you. Lets see anger,... |
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Monday, 03 July 2006 |
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This week you finally did it. You brought the gym bag out of storage and joined a spinning class. Or, you finally decided to quit smoking. Or, you bought that juicer and have vowed to start eating healthy. Whatever the goal is, you finally have... |
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Monday, 03 July 2006 |
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Everyone one of us cannot afford all the luxuries of life, and there is no point in debating this truth. Some of us have to go through situations when we want to save money for our future, for future investments, or just to stand as a safeguard... |
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Monday, 03 July 2006 |
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Your Brain is a fantastic piece of craftsmanship. Its ability to process and store information couldnt possibly be contested by even the most advanced computers, now or in the future. Its so advanced, it seems, that it needs no real help from You to... |
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Monday, 03 July 2006 |
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Till now, screensavers have been a tool to enjoy watching scenes. A good screensaver was supposed to have great photographs or animations and good to look at. Not many had thought that screensavers could be used to inspire with text that can... |
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Monday, 03 July 2006 |
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How to inspire employees to perform better and continue retaining their loyalty with the company? Ask this question around and the first option may be given as to raise the pay. Is raising the salary the only method of inspiring employees? Let us... |
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Monday, 03 July 2006 |
'Evil ways of making money--what the rich won't tell you' declares that you need not be physically aggressive to make millions. You just have to be emotionally aggressive.
People who use their fist to get their way always end up charged with... |
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Monday, 03 July 2006 |
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The clouds in the sky are as usual for all of us as the sun rising and the sun setting. We pay no attention to the beautiful dance of the clouds that can inspire us to live a pleasant life. Have you ever thought of the clouds? From where do they... |
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Monday, 03 July 2006 |
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Water, the liquid that sustains the nature. It will be very difficult for us to find a living being who does not need water. Have you observed water anytime? Yes, I know that you take bath in water, wash yourself with water, drink water many times a... |
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How To Make A Cornish Pasty
Author: Doug Harvey
Being Cornish by birth, I cringe when I walk into a store or shop that supposedly sells the famous Cornish Pasty. More times than...How To Make A Cornish Pasty
Author: Doug Harvey
Being Cornish by birth, I cringe when I walk into a store or shop that supposedly sells the famous Cornish Pasty. More times than not, I pick it up, read the ingredients and toss it down in disgust! Strange things appear within the ingredients such as peas and carrots. Then when you read on a bit further, you get a hint of why they have got it so wrong. These Cornish Pasty forgeries are often made anywhere other than Cornwall!
Then there's the pastry itself. Now I am not that brilliant at making pastry, but even I know the Cornish pasty has an outer layer of shortcrust and not puff pastry which is all air and nonsense!
Before we get into the recipe itself let's talk about size. Have you seen those apologetic things in the store or shop? Some of them should come with a magnifying glass so they can be seen! In my youth my mother would often make genuine Cornish pasties for us. By today's commercial standards they were huge! They would overlap the edges of a dinner plate and be around four to five inches across at their widest point! Now THAT was a pasty!
Okay, so how do you make a genuine Cornish pasty? What do you put in it? Let's go for it it uses old style weights and measures sorry about that, but that's my history
Ingredients:
1lb shortcrust pastry
6 ounces potatoes
12 ounces steak (in times back it could well have been mutton - it was cheaper).
3 tablespoons of cold water
1 small chopped onion
salt and pepper to taste - personally I prefer a little extra pepper myself.
Method:
Start with the pastry. (I hope you have better luck with it than I do!). If you are not used to such large pasties, roll it out to the size of a small plate and about a quarter of an inch thick (the ingredients above are about the right quantity for this). When I make Cornish pasties though, they tend to be dinner plate size and the ingredients increased accordingly.
Cut all the solid ingredients up into small pieces. The onion should be finely cut. They are not only easier to eat this way, but cook quicker too. Remember to get rid of any gristle or fat etc from the meat.
Mix the now chopped up potatoes, meat, water, onion and salt and pepper thoroughly. (That's another thing I find in those shop or store sold "Cornish" pasties - all the pepper seems to be concentrated into one spot! There you are munching away and then you suddenly hit that spot! I think you can guess the rest!)
Now we start getting toward the tricky bit. With the pastry laid out, use the ingredients to fill half of it in a bit of a pile - unless you want a flat pasty! Make sure though, that you leave about an inch clear pastry from the edge.
Dampen the exposed edge with water.
Carefully (if the pastry is too thin, this is the point at which holes start appearing - I speak from experience!), lift the empty half of the pastry over the top of the mixture. In effect, you are folding it in half.
At this point you could cheat to do the edging. If you want to, then press the edges together with the back of a fork to seal them. If you want a true-blue Cornish pasty though, you will need to master the art of "crimping".
How to crimp the edges of a Cornish pasty. Press the edges of the pastry together to seal them as before.
Now carefully turn the pasty so that the sealed edge is now along the top.
Start at the left edge of the pasty, take hold between the left finger and thumb and turn it so it points along the line of the sealed edge. This is to make sure nothing oozes out the end!
Now move your left finger and thumb over the bit you just turned.
Place your right finger and thumb on the edge immediately adjacent to it and do what I would describe as a lift-turnover toward you. Now go back to the previous paragraph until you reach the end of the line. At this point turn the end inwards like you did previously.
With that all done, make a knife slit in the top to allow air to escape whilst cooking. If you didn't get on with the crimping too well, then we will put it down to my explanation - or maybe you just have to be Cornish!
Brush the whole thing with beaten egg/milk if you want a glaze, but you don't have to.
Place the pasty on a baking tray and cook in a hot oven (about 450F) until the pastry is pale brown at which point reduce the temperature to around 350-370F for about 40 minutes. It is important to get it right as crunchy and chewy ingredients just doesn't make for a good pasty!
Enjoy it and make sure you fly the flag for a genuine Cornish pasty!
For recipes just like your local restaurants that you can prepare at home I suggest a quick visit here: - enjoy!About AuthorAbout the author:
Doug is one of those proud and stubborn
Cornishmen who knows his Cornish pasties (and Cornish ice cream even better!).
For recipes just like your local restaurants that you can prepare at home I suggest a quick visit here: http://www.infowithin.co.uk/recommends/goodfood - enjoy!
Source: ArticleTrader.com
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Newsflash |
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I would like to cover every aspect of this topic. In order to keep things short I have only included the major topics detailed as good as possible. Wondering what
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