Herdwick Hogget, Damson and Juniper Pie

Transcription

1 Herdwick Hogget, Damson and Juniper Pie Caroline Grindrod Oaks Farmhouse, Loughrigg Preparation time: 30 minutes Cooking time: 2 hrs 40 minutes Oven Temperature: 170 C / Gas Mark 3 Serves: 4-6 For the filling 1-2 tbsp oil 1kg Herdwick hogget boneless shoulder, cubed 4 onions, chopped 1 swede, chopped 600ml local stout or ale 100g black pudding, chopped 200g damsons, stoned 1 tsp juniper berries, ground 1 small jar damson jam 1/2 tsp dried garlic 1/2 tsp ground ginger 1/2 tsp ground cinnamon 1 tbsp Hawkshead relish or Worcestershire sauce For the shortcrust pastry 500g plain flour 230g salted Butter 1 tsp dry mustard 1 beaten egg to glaze 1. For the pastry: Sift the flour into a mixing bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Stir in the dry mustard and just enough cold water to bring the mixture together into a soft dough. Turn this on to a lightly floured board and knead it lightly until smooth, then form it into a ball. Wrap it in cling film and put it in the fridge while you make the filling. 2. For the filling: Preheat the oven to 170 C/gas 3. Heat the oil in a frying pan over a medium-high heat. Brown the lamb in batches and transfer it to a large flameproof casserole. Add the onion and swede to the frying pan and cook until softened and turning golden, then stir them into the lamb. Add all the remaining filling ingredients to the casserole and top it up with as much water as needed to cover. Cover with a lid and put in the oven for 2 hours (or simmer over a low heat) until the meat is tender. Remove the casserole from the oven or hob and allow it to cool. 3. An hour before you want to serve, preheat the oven to 170 C/gas 3. Take the dough out of the fridge, allow it to warm up a little and then roll it out on a lightly floured board. Use two-thirds to line a large pie dish and fill this with the lamb mixture. Cover the lamb with the remaining dough and crimp the edge to seal. Brush the beaten egg over the top to glaze. Cut a small hole in the top to allow the steam to escape during baking. Put the pie dish on a baking sheet and bake for 40 minutes, or until the pastry is golden.

2 Chocolate Cake with Frosting Janet Wilson Highgate Side Farm, Beckside Preparation time: 30 minutes Cooking time: minutes Oven Temperature: 190 C / 375 F For the cake 10 oz plain flour 12 oz caster sugar 8 oz butter 4 tbsp cocoa powder ¼ pint sour cream 8 floz water 2 tbsp baking powder ½ tsp vanilla essence 2 eggs beaten For the frosting 4 ½ oz butter 2 tbsp cocoa 3 tbsp milk ½ tsp vanilla essence 8 oz sieved icing sugar 3 oz chopped nuts(optional) 1. For the cake: Bring the butter, cocoa and water to the boil. Mix well. Pour wet mixture over the flour and sugar and beat well. Add the sour cream, baking powder and vanilla essense. Beat in the eggs. Pour into a shallow lined cake tin around 13x8x2 inches. Bake at 190 C / 375 F for mins. This is a good recipe to use cream that gone out of date. 2. For the frosting: Melt butter and milk. Beat in the cocoa and bring to the boil. Add in the remaining ingredients and beat for 2-3 minutes. Spread over hot cake in tin. Leave to cool The recipe easily doubles and freezes well.

3 Westmorland Pepper Cake Caroline Grindrod Oaks Farmhouse, Loughrigg Preparation time: 30 minutes Cooking time: minutes Oven Temperature: 160 C 500g plain flour 250g sugar 250g black treacle or molasses 125g butter, softened 125g currants 125g raisins 60g candied peel 3 eggs, beaten 2tsp baking powder ½ tsp ground ginger ¼ tsp ground cloves ¼ tsp freshly ground black pepper 1. Grease a medium sized cake tin, (a removable-base one is easiest) with a little butter, before lining with baking parchment. Preheat the oven to 160 C. 2. Sift the flour and sugar into a large mixing bowl. Then rub the softened butter into the flour and sugar to make it of a fine breadcrumb consistency. Add in the ground cloves, baking powder, freshly ground black pepper and ground ginger. Mix it up! 3. Next mix in the raisins, currents and candied peel. Add the beaten eggs and black treacle (molasses) and stir in thoroughly. Pour the fully-stirred-in cake batter, into the prepared cake tin, and bake in the oven for 1 to 1 ½ hours. 4. To tell if it s baked through, push in a skewer, to see if it comes out hot and clean. 5. Once baked, remove from the oven, and allow it to rest in the tin for 20 minutes, then turn it out, removing the paper, onto a wire rack. Stored in an airtight tin, wrapped in foil, somewhere cool, this Westmoreland Pepper Cake will last several days.

4 Grandma s Gingerbread Joyce Dalton Low House Farm, Ayside Preparation time: 20 minutes Cooking time: minutes Oven Temperature: 110 C 1 egg 4 oz lard 1 teacup caster sugar 3 teacups plain flour 2 tsp ground ginger 1 tbsp of bicarbonate of soda 1 teacup boiling water 1 tbsp of syrup 2 tbsp of treacle A little milk 1. Rub the lard into the flour and make a well in the centre. 2. Dissolve the bicarbonate of soda in boiling water and spoon into the flour mixture 3. Add the syrup and treacle to the flour and mix. 4. Add in the egg and enough milk to make a wet mixture. 5. Pour mixture into a greased tin 6. Bake at 110 C for 1 1 ¼ hours. Test with fork.

5 Hazel s Scones Joyce Dalton Low House Farm, Ayside Preparation time: 20 minutes Cooking time: 7-8 minutes Oven Temperature: 220 C / 200 C Fan Oven Serves: 14 1 egg, beaten 8 oz soft margarine 1 ½ oz caster sugar 8 oz self-raising flour 1 tsp baking powder 1-2 tbsp of milk 1. Heat the oven to 220 C / 200 C Fan Oven 2. In a large bowl, using your fingertips, work the margarine into the flour until it resembles breadcrumbs. 3. Stir in the caster sugar and baking powder and make a well in the centre. 4. Pour in the egg and a little milk into the centre and stir with a fork, until bound. Do not knead. 5. Tip onto a floured board, pat gently until desired thickness (a good inch). The wetter the mixture, the less handled the better. 6. Cut into approximately 14 scones with a two inch cutter. 7. Bake for 7-8 minutes until golden brown.

6 Mutton Koftas Maria Benjamin Nibthwaite Grange Farm, nr Ulverston Living where we do, we can t just nip out to the shops when we need fresh limes or lemongrass to make a meal. I developed this recipe as it relies only on store cupboard ingredients and the fact we have two big freezers full of meat! I love Middle Eastern flavours so I like to add sumac, a lovely tangy spice to these koftas. If you don t have any, they are just as delicious without it, or try adding something else like paprika. Mutton is an amazing meat, especially from animals such as ours that live a semi-wild existence on the fell with a huge variety of herbage to eat, not just rye grass. Our butcher hangs our mutton for days. This helps to tenderize the meat, so it doesn t need particularly slow cooking and the minced mutton used in these koftas is cooked the same way as lamb. I prefer using mutton as the texture of the meat is better and has a much richer and more complex flavour. Preparation time: 15 minutes Cooking time: 50 minutes Oven Temperature: 170 C / Gas Mark 3 Serves: 4 For the koftas 500g minced mutton (or lamb) 1 tspn sumac ¼ tspn cinnamon 1tspn cumin ¼ tspn crushed chillies 1tbsn treacle ½ tspn salt ¼ tpsn pepper For the sauce 400g of passata or 1 tins of tomatoes 1. In a bowl, put all the ingredients and mix thoroughly. Your hands are best for this. Take a small patty and fry off to check the flavour and adjust as necessary. 2.Make into golf ball size koftas and fry, draining off the fat. 3. Once they are lightly browned, add a bottle of tomato passatta or two tins of chopped tomatoes. Let this simmer until the tomato sauce is reduced to a nice thick consistency. It normally takes around 30 minutes by which time, the sauce will be bursting with flavour from the koftas. 4. You can serve this with bread, rice, pasta or couscous.

7 Tea Time Sponge Mary Brough Chapel House Farm, Uldale Preparation time: 15 minutes Cooking time: 25 minutes Oven Temperature: 180 C / 160 C Fan Oven 4 large eggs 8oz butter (softened) 8 oz caster sugar 8 oz self-raising flour 2 teaspoons baking powder ½ tsp vanilla extract 1. Heat oven to 180 C 2. Line two 8 inch round cake tins. 3. Measure all ingredients into a large bowl and beat until thoroughly mixed. Divide equally between two tins. 4. Bake for approximately 25 minutes. 5. When cool sandwich together with a good quantity of jam (or jam and cream). My personal favourite is homemade black current jam. Dust with icing sugar.