The butterfly is a flying flower, The flower a tethered butterfly

Thursday, 29 March 2012

Cornish best :-)


I love it! ... and it's not humble you know! This pasty is a protected British national dish! Highest calibre as well! Own Wikipedia page to match the high status too, can you match that anyone! Well, you know what I mean ...

And it's deeelicious hot or cold. Personally, if home made and not fatty, I like it cold. Served with a side plate of mixed salad vegetables drizzled with diluted with a little water lime juice and a little salt. You can use a dash of olive oil too if you want ...

Here, make your own, it's eeeasy!


1 1/2 pounds lean beef [Not too lean if you wanna do a Cornwall:] diced in small pieces

2 cups diced potatoes,

2 cups diced swede or turnip,
[Not original recipe but if you want, add a diced carrot too]


3/4 cup chopped onions

1 1/2 teaspoons salt

1/2 teaspoon black pepper

Milk , or egg

Now, go on ...

Make short crust pastry from roughly half a kilo of flour and a 250g packet of lard [I use half butter and half oil instead], and a few spoons of water or about half a small glass, mix, leave for an hour then divide into individual balls or crusts, roll and use as in picture below


Heat oven to 400ºF. Combine beef , potatoes, swede or turnip, onions, salt and pepper; mix well.

Place half of beef mixture on each pie crust and fold over. Press edges together with fork and place on large ungreased cookie sheets, then brush with milk or egg. Bake at 400ºF for 45 minutes, and it's golden ready! Delicious hot from the oven, or cool, if you prefer cool like me ...

Btw, you know this one in the picture below? That's not considered a 'Cornish' pasty! Same ingredients, same end, but different looks soo ... it's a fake! ... but the real thing ...
A dish fit for the Olympics? ... now that it has all the publicity ... gone worldwide too ...

Yaa-ummm ... :-)
Venue's catering fully taken! Never mind ... if only they made all this fuss earlier! ... someone out there is clever, anyone?

Who wants to be a pasty millionaire?!

We're all eating this [together]




Nice music with a pasty, eh? ... scroll down a bit for lyrics




7 comments:

Julie said...

The Cornish pasty was made with the thick crust, so that tin miners could hold it with dirty hands by the crust and eat the main bit of the pasty, then throw the crust away. Sorry, just had to throw that in..

Sam said...

Hi Julie,

They also say that the miners always threw that bit behind for the spirits in the hope of good luck!

It's also said that the first recorded history of the pastry dates back to Henry VIII and he ate them himself. So it was not just for the poor, or the workers, but served kings too. Indeed to date pasties are enjoyed by everyone regardless of who they are, the reason why they have been protected as a 'national' dish, otherwise the would not have achieved the status if they were food for the few only.

Did you know, myth has it that the devil will not go anywhere were there is pasty fearing he'd be baked in one if he did! Hence, they are an amulet too, to fend off bad spirits as well as devils ... plenty around nowadays, sooo, let's all get cooking!

... about the Haggis, I know it's made of offal inside an animal's stomach, but what is in there exactly Julie, and does it have a story too, and why do you need to sing to it before you eat it?! :-)

Julie said...

The two main ingredients of haggis are offal (heart,liver and lungs) and oatmeal. There's usually onion and spices to add flavour to it. This was stuffed in a sheep's stomach and cooked a bit like dumpling. It's actually very nice; it's got a kind of nutty taste to it. Originally it was a poor man's food, because it used the cheapest cuts of meat and was bulked out with the oatmeal. But then Robert Burns wrote 'The Address to a Haggis' and about what a great meal it was, and that's how it became our national dish. Good PR can work wonders for anything..

Sam said...

I tried it three times, twice in Scotland, and once we had to sing first in a big club, I can't remember it's name - but I took the microphone and sang the Scots a very classic Egyptian Franco-Arab eeasy song! I was surprised the musicians picked up the rythem so quick, well as best as they could, and everybody danced - then another Haggis, then once more here in London when I bought one in a reputable London shop. This latest one was the best by far, but nothing like the feel of that Scottish experience and all the pipes and the 'skirts' though, great country, though I haven't been for years :-)

Here, from memory lane ...

http://www.youtube.com/watch?v=2pE0T07zs5s

Ya Mustafa, ya Mustafa
Ana bahebak ya Mustafa
[I love you Mustafa]

Sab'a seneen fel atareen
wenta habibi ya Mustafa
[seven years away, but you're still my darling ya Mustafa]

Tu m'as allumé avec l'allumette
Et tu m'as fait perdre la tête
[you light me up with a lighter, and you make me lose my head]

Chéri je t'aime chéri je t'adore,
como la salsa de pomodoro
[my darling I love, I adore you, just like tomato sauce]

... I told you those pasties are lucky, didn't I, enjoy ;-)

Sam said...

I've added the song to this post Julie, for you

But 'ta'ameera' means tobaco for a sheesha, and not 'drugs' as in the link to the lyrics, or maybe that too, who knows!

At it's time, it was a famous song worldwide, enjoy:-)

Julie said...

That's very catchy! It's not as difficult as you might think for musicians to follow a new song; most boil down to a few well known chord progressions, but the secret is what you do with them. Bit like ingredients for a cake or pasty..

Sam said...

... and who would know better than a musician!

Happy Easter Julie :-)