Recipes for Cook

Showing posts with label good. Show all posts

Wednesday, March 26, 2014

Buttercrust Pastry Dough – Good Friday or Anytime

I knew better than to expect you guys to wait until next week for this buttercrust pastry dough, after teasing you with its flaky seductiveness during the apple hand pies video. Yes, the audience has spoken, and basically said, “post this before Easter or else.”

As I mention in the clip, you really want to use a food processor for this. You can certainly use a wire pastry blender and do it by hand, but it’ll take a while, and mixing in the ice water is so much easier with whirling blades. I’m not sure I’ve ever achieved that same gorgeous “breadcrumb” texture blending by hand.

If you decide to use this pastry for a savory recipe, I’d suggest cutting the sugar down a bit, but don’t be tempted to leave it out. I used the leftover dough from the apple turnovers video, which had all the sugar, for some duck pot pies, and it was really good, but maybe just a tiny bit sweet.

If you’re going to use this recipe for some Easter pies or brunch desserts, I hope you like the dough as much as I did. Just make sure your butter cubes are frozen, and your ice water is, well, ice-cold water. These are the keys. Do that, and you’ll have a pastry dough that tastes, feels, and sounds fantastic. I hope you give it a try soon. Enjoy!

Ingredients for about 1 pound pie dough (enough for 1 large pie or 4 turnovers):

2 cups flour (measure carefully, do not pack!)

1/2 cup unsalted butter (4 oz)

1 tbsp sugar

1 tsp salt

6 tbsp ice water

Friday, February 28, 2014

RAILWAY MUTTON LAMB CURRY IN BBC GOOD FOOD MAGAZINE JULY 2012

My Recipe for RAILWAY MUTTON / LAMB CURRY was selected as the READER RECIPE OF THE MONTH in the July issue of the BBC GOOD FOOD MAGAZINE. As a result I won a special gift Hamper woth Rs 6000.00 from Debenhams. The Hamper contained a 5 piece Spoon Set and a Jamie Oliver Grater Gift set which has both the fine and coarse graters. Wanted to share this lovely bit of news with all the readers and followers of ALL MY BLOGS as well as my Page PRESERVING ANGLO-INDIAN CUISINE on FACE BOOK . Thanks for all your love and support. God bless you all. Bridget

RAILWAY LAMB / MUTTON CURRY

Serves 6 Preparation Time 45 minutes

Ingredients

½ kg mutton or lamb cut into medium size pieces

6 peppercorns

2 big onions sliced

2 pieces cinnamon

2 cloves

2 cardamoms

8 to 10 curry leaves

4 red chilies broken into bits

1teaspoon chillie powder

1teaspoon ginger garlic paste

Salt to taste

2 tablespoons oil

2 tablespoons vinegar or ½ cup of tamarind juice

Wash the meat and mix it with the ginger garlic paste, salt and the chilly powder. Heat oil in a pan and fry the onions, curry leaves, red chillies and spices till golden brown. Add the meat and mix well. Fry for a few minutes. Add the vinegar / Tamarind juice and sufficient water and cook on medium heat till the meat is done. Keep frying till the gravy is thick and dark brown.

Note: Substitute beef for lamb / mutton if desired.

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