Looks like a good curry …

Looks like a good curry …

Base!

The mystical cat. Mouse, mouse ?

Not yet out of the bag …

Not yet out of the bag …

Time to face another morning …

Time to face another morning …

Even the mighty Optimus Prime cannot figure out Word 2004 macros …

Even the mighty Optimus Prime cannot figure out Word 2004 macros …

Catcher In The Rye still delights …

Catcher In The Rye still delights …

Guess who I voted for?

Guess who I voted for?

This looks fantastic. Will put it aside to try …

This looks fantastic. Will put it aside to try …

Super lego robot phone thing will make you obsolete soon. 

Griz, reclining.

Griz, reclining.

Sausage and Mash Mega Pie
Ingredients
Filling
1 tblspoon olive oil
450g of decent sausage meat
Several leaves of fresh sage - chopped
A few springs of rosemary
three cloves of garlic
1 splash Worcestershire sauce
1 tblspooon wholegrain mustard
1 glass of a good red
Salt
Pepper
Mash
2 tblspooon wholegrain mustard
6-8 decent Mashable potatoes
Milk
Salt
Pepper
Paprika
Pastry
Enough shorcrust pastry to line a deep cake / pie tin
Gravy
1-2 glasses red wine
Beef stock / Bisto
1 onion
1 clove garlic
onion relish (if you have it)
mustard
Recipe
Mash
Peel, then chop potatoes small and boil to a state crumb-able with a fork
Add milk and mustard and mash to taste
Other traditional mash fillings would go well
Mash up soft and set aside
Filling
Crush the garlic into the oilve oil and heat
Brown sausage meat, add Worcestershire sauce, sage, rosemary and mustard
Season with salt / pepper
Add one glass of red wine and simmer for 15-20 minutes, set aside when done
Pie base
Roll out flat pastry circle and line base of tin
Prick and cover base with egg yolk
Line sides with olive oil / egg yolk on the outside
Add pastry to sides, with extra at the bottom to strengthen join
Prick with fork
Blind bake for 20 minutes to brown off pastry
(Fan oven at 180c)
Pie
Remove base from oven
Add meat filling (consider sparing a bit for gravy) as a flat layer
Add mash on top
(Alternatively, try the meat filling up in a cone in the centre and fill in sides with mash)
Smooth mash top and sprinkle with Paprika  (cheese and sliced tomato could be used)
Bake for 25-35 minutes (Fan oven at 180c)
Gravy
Fry one chopped onion, 1 clove garlic and any left over meat
Brown with Worcestershire sauce
Add x2 glasses of red wine and beef stock / bistro
Add mustard if needed
Simmer for 20-30 minutes adding more water / cornflour as required to maintain consistency
Drain and serve sauce
Serve!
Remove pie from oven  - stand for 5 minutes
Remove from dish
Serve with seasonal veg and gravy
If refrigerated and reheated, will taste better the next day

Sausage and Mash Mega Pie

Ingredients

Filling

  • 1 tblspoon olive oil
  • 450g of decent sausage meat
  • Several leaves of fresh sage - chopped
  • A few springs of rosemary
  • three cloves of garlic
  • 1 splash Worcestershire sauce
  • 1 tblspooon wholegrain mustard
  • 1 glass of a good red
  • Salt
  • Pepper


Mash

  • 2 tblspooon wholegrain mustard
  • 6-8 decent Mashable potatoes
  • Milk
  • Salt
  • Pepper
  • Paprika


Pastry

  • Enough shorcrust pastry to line a deep cake / pie tin


Gravy

  • 1-2 glasses red wine
  • Beef stock / Bisto
  • 1 onion
  • 1 clove garlic
  • onion relish (if you have it)
  • mustard

Recipe

Mash

  1. Peel, then chop potatoes small and boil to a state crumb-able with a fork
  2. Add milk and mustard and mash to taste
  3. Other traditional mash fillings would go well
  4. Mash up soft and set aside


Filling

  1. Crush the garlic into the oilve oil and heat
  2. Brown sausage meat, add Worcestershire sauce, sage, rosemary and mustard
  3. Season with salt / pepper
  4. Add one glass of red wine and simmer for 15-20 minutes, set aside when done


Pie base

  1. Roll out flat pastry circle and line base of tin
  2. Prick and cover base with egg yolk
  3. Line sides with olive oil / egg yolk on the outside
  4. Add pastry to sides, with extra at the bottom to strengthen join
  5. Prick with fork
  6. Blind bake for 20 minutes to brown off pastry
  7. (Fan oven at 180c)


Pie

  1. Remove base from oven
  2. Add meat filling (consider sparing a bit for gravy) as a flat layer
  3. Add mash on top
  4. (Alternatively, try the meat filling up in a cone in the centre and fill in sides with mash)
  5. Smooth mash top and sprinkle with Paprika  (cheese and sliced tomato could be used)
  6. Bake for 25-35 minutes (Fan oven at 180c)


Gravy

  1. Fry one chopped onion, 1 clove garlic and any left over meat
  2. Brown with Worcestershire sauce
  3. Add x2 glasses of red wine and beef stock / bistro
  4. Add mustard if needed
  5. Simmer for 20-30 minutes adding more water / cornflour as required to maintain consistency
  6. Drain and serve sauce


Serve!

  1. Remove pie from oven  - stand for 5 minutes
  2. Remove from dish
  3. Serve with seasonal veg and gravy
  4. If refrigerated and reheated, will taste better the next day
My favourite ever lego kit recreated in CGI. As I move forward in life and face new challenges, I think its good to have these important issues clear in ones head

My favourite ever lego kit recreated in CGI. As I move forward in life and face new challenges, I think its good to have these important issues clear in ones head

A great recipe for spatchcock chicken, we followed this for the last BBQ of 2011 …

A great recipe for spatchcock chicken, we followed this for the last BBQ of 2011 …

Hovercat

animalsbeingdicks:

Penny has been a real bitch since inventing that hovercraft. Marcus wasn’t the first to notice this. (Thanks texasgirly1979!)

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Random distractions and frustrations

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