- Recipes For All - http://recipes.for-all-ages.com -

Oven Cook Baked Chicken Fish

Print Friendly, PDF & Email [1]

Method

Place bread in a liquidiser. Once blended add seasoning.

Crack the egg into a bowl and whisk with a fork.

Place plain flour into a shallow bowl with seasoning.

Coat the chicken in egg and cover in plain flour.

Coat in egg again and then cover in breadcrumbs.

Place on a covered baking tray and bake in oven at 180 degrees for 20-25 minutes.

Nan and Mum’s Bacon Roly Poly.

Posted By JB On In ALL CATEGORIES,JB,Nan,Pastry,Pie, Pie fillings | No Comments
Print Friendly, PDF & Email [2]

This was a family favourite of ours.I would often help either Nan or Mum make this. Serves well with mash or baked potato, boiled veg and Or if you prefer after steaming it can be fried to give a crisp coating. This was one of my sister’s favourite ways of enjoying. We mostly did this option with left overs for breakfast the following day.

Ingredients

  • 1 mix of Click Here Suet Pastry Mix. [3]
  • 6 rashers of bacon. The number varied depending on the size poly you make or how much bacon you like. I personally like to put as much as I can fit into the dough mix.

Method

  • Remove the pastry from the fridge.
  • Sprinkle a little flour on a flat surface, this stops the pastry from sticking to the surface whilst rolling it
  • Using a rolling pin or if you do not have one, I have used a heavy bottle such as a wine bottle. Roll the pastry regularly turning over and give it a twist until the pastry is the correct size and thickness ( I like about 1cm thick) remember you will be rolling it up like a Swiss roll.
  • Place the bacon along the pastry ( rectangle ) using as much as you wish.
  • Roll up the pastry and a bacon to form a sausage shape. This should result in a layer of pastry, layer of bacon and so on. Again like a Swiss Roll.
  • Cover a piece of greaseproof or baking paper with a thin a covering of butter / other fat.
  • Cover the roll with the paper from above and also wrap it in an outer layer of foil.
  • Secure the foil with some string or elastic bands.
  • Pre heat a steamer either a dedicated device or a large pot with a steaming tray which fits inside and does not touch the water. It must also have a well fitting lid.
  • Place the roll in the steaming tray. Put the lid on.
  • Steam after 20 mins if needed add a little more water.
    THE STEAMER MUST NOT BOIL DRY.
  • Total cooking is about 1 1/2 to 2 hours.
    • To test when its done use a skewer or small knife and put through the top. The knife / skewer should be clean and not have wet pastry sticking to it. Its the same method you use when testing cakes.
  • When its cooked, remove the pudding(s) from the steamer.
  • Remove the foil and greased paper coverings and allow to cool a little before cutting into slices and serve.

Nan’s Steak & Kidney Pudding.

Posted By JB On In ALL CATEGORIES,JB,Nan,Pastry,Pie, Pie fillings | No Comments
Print Friendly, PDF & Email [4]

This was a family favourite of ours.Nan would make for us to have fresh for our evening meal. Serves well with mash, boiled veg and lots of gravy left made from some of the cooking juices. Or if you prefer a cold snack a slice of pudding with salad is tasty.

Ingredients

  • 1 mix of Click Here Steak & Kidney Mix. [5]
  • 1 mix of Click Here – Suet Pasty Mix. [3]
  • Gravy thickening flour. I use Bisto gravy browning powder. Corn flour works equally well. Add about 3tsp to a small cup. Mix with enough water to make a very thick paste.
  • 1 egg, broken into a cup and mixed until the yolk and white combine.

Method

  • Select your pudding bowl this recipe makes 2 x 500g or 1kg.
  • Remove the pastry from the fridge. Divide the mix into 2 parts, 1 being about a 1/4 the size of the other. If making 2 off 500g then its 4 parts etc.
  • Sprinkle a little flour on a flat surface, this stops the pastry from sticking to the surface whilst rolling it
  • Using a rolling pin or if you do not have one, I have used a heavy bottle such as a wine bottle. Roll the larger of the pastry pieces, regularly turning over and give it a twist until the pastry is the correct size and thickness to form a base and come up the sides of your pudding bowl(s).
  • Wipe the pudding bowl(s) insides with a small piece of butter / other fat, on some towel, greaseproof paper etc. This is to stop the pudding from sticking to the bowl(s).
  • Place the rolled out pastry over the a pudding bowl and work it into the bowl. Helping the base touch the base of the bowl and working the pastry up the sides of the tin up to its top edge. Repeat for each bowl.
  • Now fill the pudding bowl(s) with the filling. I use a slotted spoon to make sure it is mostly the meat with only a little of the cooking juices.
  • Roll out the smaller piece(s) of pastry until it is the correct size to form a lid.
  • Before lifting the lid on brush a little egg wash around the pastry edge both the pastry in the bowl(s) and the lid just made. The egg acts as a a glue to keep things together.
  • Place the lid on top of the pie and press using a finger tip all around the edge to help the lid stick to the pie.
  • Trim the edges to form a neat edge to the pie. This is easy, run the back edge of a knife around following the edge of the pudding bowl.
  • Brush the lid with some egg wash. This stops it sticking during steaming
  • Pre heat a steamer either a dedicated device or a large pot with a steaming tray which fits inside and does not touch the water. It must also have a well fitting lid.
  • Cover the tops of the puddings with butter / fat covered baking or greaseproof paper. This helps to keep the top moist during cooking.
  • Cover the top of the bowls with foil and tie some string tightly around the bowl(s). An elastic band may be used.
    • Note in times gone past a clean linen cloth would be used and string tied to seal it and make a handle to help lift the pudding when it’s hot.
  • Steam after 20 mins if needed add a little more water.
    THE STEAMER MUST NOT BOIL DRY.
  • Total cooking varies on size of bowl. For 500g its about 1 1/2 to 2 hours. For a 1kg its about 3 hours.
    • To test when its done use a skewer or small knife and put through the top. The knife / skewer should be clean and not have wet pastry sticking to it. Its the same method you use when testing cakes.
  • Warm up the cooking juices and mix in the gravy paste made earlier. Stir slowly until the gravy reaches a simmer.
  • When its cooked, remove the pudding(s) from the steamer.
  • Remove the foil and greased paper coverings and allow to cool a little before tipping it out of the pudding bowl on to a plate ready for serving.

Nan’s Apple / Fruit Pie.

Posted By JB On In ALL CATEGORIES,JB,Nan,Pastry,Pie, Pie fillings | No Comments
Print Friendly, PDF & Email [6]

This was a family favourite of ours.Nan would make for us to have fresh on a Friday evening. Serves well with cream, custard or as is.

A good recipe for custard is made by The Hairy Bikers and can be found here.

Ingredients

Method

  • Select your 8″ / 20 cm pie tin or any other oven proof dish.
  • Remove the pastry from the fridge. Divide the mix into 2 parts, 1 being about a 1/4 the size of the other.
  • Sprinkle a little flour on a flat surface, this stops the pastry from sticking to the surface whilst rolling it
  • Using a rolling pin or if you do not have one, I have used a heavy bottle such as a wine bottle. Roll the larger of the pastry lumps, regularly turning over and give it a twist until the pastry is the correct size and thickness to form a base and come up the sides of your dish.
  • Wipe the dish insides with a small piece of butter / other fat, on some towel, greaseproof paper etc. This is to stop the pie from sticking to the dish.
  • Place the rolled out pastry over the dish and work it into the dish. Helping the base touch the base of the tin and working the pastry up the sides of the tin up to its top edge.
  • Now fill the pie with the filling. You can add a hint of either nutmeg or cinnamon. I also like to add a few sultanas.
  • Roll out the smaller piece of pastry until it is the correct size to form a lid.
  • Before lifting the lid on brush a little egg wash around the pastry edge both the pastry in the tin and the lid just made. The egg acts as a a glue to keep things together.
  • Place the lid on top of the pie and press using a finger tip all around the edge to help the lid stick to the pie.
  • Trim the edges to form a neat edge to the pie. This is easy, run the back edge of a knife around following the edge of the pie tin.
  • Brush the lid with some egg wash. This gives a nice colour to the pie once its cooked. Sprinkle a little sugar over the lid.
  • Place in a pre heated over ~ 170 C – 180 C
  • Check after 20 mins if needed add a little more cooking time. The lid should be a deep golden brown colour.
  • Remove the pie from the oven and allow to cool a little before serving.

Apple Pie / Sauce Mix ( other fruits may be used. Berries etc)

Posted By JB On In ALL CATEGORIES,JB,Nan,Pastry,Pie, Pie fillings | No Comments
Print Friendly, PDF & Email [9]

This is a basic apple sauce Mix which is used for many things such as pies Apple sauce etc.
The quantities are given as a guideline for an 8″ / 20 cm pie.

Ingredients

  • 5oz golden sugar ( Demerara ). White or Basic brown sugar is fine.
  • 1 tsp ground cinnamon
  • 2 tbsp cornflour
  • 600g/1lb 5oz Bramley or Granny Smith cooking apples, peeled, cored, sliced. The same weight for other fruits such as pears, plumb, fig, berries, passion fruit or a mix of all of them.
    • Apple and raspberry or black berry works well.
    • Apple or Pear with gooseberry also works well.
    • Apple or Pear with Apricot is tasty.

Method

Mix the sugar, cinnamon and cornflour in a large pot – with a lid.

Stir in the apples.

Cover the pot and cook on a low heat.
Or if you have a slow cook pot, in mine it takes about 3 hours – The advantage being they do not stick to the pot.
Check from time to time. Its done when the fruit starts to soften.

Give it a little stir from time to time and if need add some water.
DO NOT LET THE MIXTURE STICK TO THE POT OR BECOME DRY – It will burn and not taste very nice.

The fruit is done when it begins to soften.

Add sugar to taste.

Nan’s Steak & Kidney Pie.

Posted By JB On In ALL CATEGORIES,JB,Nan,Pastry,Pie, Pie fillings | No Comments
Print Friendly, PDF & Email [10]

This was a family favourite of ours.Nan would make for us to have fresh on a Friday evening. Serves well with mash, boiled veg and lots of gravy left made from some of the cooking juices. Or if you prefer a cold snack a slice of pie with salad is tasty.

Ingredients

  • 1 mix of Click Here Steak & Kidney Mix. [5]
  • 1 mix of Click Here – Basic Pasty Mix. [11]
  • Gravy thickening flour. I use Bisto gravy browning powder. Corn flour works equally well. Add about 3tsp to a small cup. Mix with enough water to make a very thick paste.
  • 1 egg. Break an egg into a cup and mix it up. This makes the egg wash.

Method

  • Select your 8″ / 20 cm pie tin or any other oven proof dish.
  • Remove the pastry from the fridge. Divide the mix into 2 parts, 1 being about a 1/4 the size of the other.
  • Sprinkle a little flour on a flat surface, this stops the pastry from sticking to the surface whilst rolling it
  • Using a rolling pin or if you do not have one, I have used a heavy bottle such as a wine bottle. Roll the larger of the pastry lumps, regularly turning over and give it a twist until the pastry is the correct size and thickness to form a base and come up the sides of your dish.
  • Wipe the dish insides with a small piece of butter / other fat, on some towel, greaseproof paper etc. This is to stop the pie from sticking to the dish.
  • Place the rolled out pastry over the dish and work it into the dish. Helping the base touch the base of the tin and working the pastry up the sides of the tin up to its top edge.
  • Now fill the pie with the filling. I use a slotted spoon to make sure it is mostly the meat with only a little of the cooking juices.
  • Roll out the smaller piece of pastry until it is the correct size to form a lid.
  • Before lifting the lid on brush a little egg wash around the pastry edge both the pastry in the tin and the lid just made. The egg acts as a a glue to keep things together.
  • Place the lid on top of the pie and press using a finger tip all around the edge to help the lid stick to the pie.
  • Trim the edges to form a neat edge to the pie. This is easy, run the back edge of a knife around following the edge of the pie tin.
  • Brush the lid with some egg wash. This gives a nice colour to the pie once its cooked.
  • Place in a pre heated over ~ 170 C – 180 C
  • Check after 20 mins if needed add a little more cooking time. The lid should be a deep golden brown colour.
  • Warm up the cooking juices and mix in the gravy paste made earlier. Stir slowly until the gravy reaches a simmer.
  • Remove the pie from the oven and allow to cool a little before serving.

Steak & Kidney Mix

Posted By JB On In ALL CATEGORIES,JB,Nan,Pastry,Pie, Pie fillings | No Comments
Print Friendly, PDF & Email [12]

This is a basic pie filling which is used for many things such as pies.
The quantities are given as a guideline. The important part is use 1/2 kidney to 1 Steak.

Ingredients

  • 500g Steak. The cheap cuts are fine. Cut into bite size pieces.
  • 250g Kidney. I prefer lamb or pork. Cut into bite size pieces.
  • Enough Stock to cover the meats once in a pot. I use beef Bisto stock cubes. Any own brand are fine.

Method

  • Put the meat pieces into a large pot – must have a lid .
  • Cover the meat with the stock. This is a slow cook dish so allow for some evaporation.
  • Cook on a low heat for anywhere between 2 – 4 hours.
  • Check the pot from time to time and add more stock as needed.
    DO NOT LET IT BOIL DRY.

Sweet Pastry

Posted By JB On In ALL CATEGORIES,JB,Nan,Pastry,Pie, Pie fillings | No Comments
Print Friendly, PDF & Email [13]

This is a sweet pastry which is used for many things such as friut pies.
The quantities are given as a guideline. The important part is use 1/2 fat to 1 flour.

Ingredients for a 20cm / 8″ tin. Base & Lid

  • 4 oz / 110g Self Raising Flour.
  • 4 oz / 110g Sugar. I used either plain white or Demerara.
  • 4 oz / 110g Fat. I prefer butter but marg can also be used. It is easier to work with if the fat is at room temp.

Method

  • Sieve flour into a mixing bowl. If you don’t have a sieve do not worry just put it in a bowl.
  • For ease of working I cut the butter into lumps. Add the fat to the flour.
  • Use your fingers combine the ingredients.
  • Now add 1/2 tsp of water and mix in. Repeat until the dough forms. It should form a ball in the bowl and is soft to touch.
  • If it is sticky add some a little more flour.
  • Cover the bowl or transfer the dough ball to a food bag and place in fridge for a minimum of 30 minutes. Longer is ok provided the bowl or bag is sealed. You do not want a crust forming on the dough.
  • Remove when you wish to use it. Try to keep it cool up to the point of use.

Suet Pastry

Posted By JB On In ALL CATEGORIES,JB,Nan,Pastry,Pie, Pie fillings | No Comments
Print Friendly, PDF & Email [14]

This is a basic pastry which is used for many things such as pies.
The quantities are given as a guideline. The important part is use 1/2 fat to 1 flour.

Ingredients for a 20cm / 8″ tin. Base & Lid

  • 8 oz / 220g Flour. For pies I use plain white but self raising can also be used.
  • 4 oz / 110g Fat. I prefer low fat suet from a box called shredded suet. Fresh suet is great but can be difficult to obtain. It is easier to work with if the fat is at room temp.

Method

  • Sieve flour into a mixing bowl. If you don’t have a sieve do not worry just put it in a bowl.
  • For ease of working I cut the suet into lumps or pour from the box. Add the fat to the flour.
  • Use your fingers combine the ingredients.
  • Now add 1/2 tsp of water and mix in. Repeat until the dough forms. It should form a ball in the bowl and is soft to touch.
  • If it is sticky add some a little more flour.
  • Cover the bowl or transfer the dough ball to a food bag and place in fridge for a minimum of 30 minutes. Longer is ok provided the bowl or bag is sealed. You do not want a crust forming on the dough.
  • Remove when you wish to use it. Try to keep it cool up to the point of use.

Standard / Basic Pastry

Posted By JB On In ALL CATEGORIES,JB,Nan,Pastry,Pie, Pie fillings | No Comments
Print Friendly, PDF & Email [15]

This is a basic pastry which is used for many things such as pies.
The quantities are given as a guideline. The important part is use 1/2 fat to 1 flour.

Ingredients for a 20cm / 8″ tin. Base & Lid

  • 8 oz / 220g Flour. For pies I use plain white but self raising can also be used.
  • 4 oz / 110g Fat. I prefer butter but marg can also be used. It is easier to work with if the fat is at room temp.

Method

  • Sieve flour into a mixing bowl. If you don’t have a sieve do not worry just put it in a bowl.
  • For ease of working I cut the butter into lumps. Add the fat to the flour.
  • Use your fingers combine the ingredients.
  • Now add 1/2 tsp of water and mix in. Repeat until the dough forms. It should form a ball in the bowl and is soft to touch.
  • If it is sticky add some a little more flour.
  • Cover the bowl or transfer the dough ball to a food bag and place in fridge for a minimum of 30 minutes. Longer is ok provided the bowl or bag is sealed. You do not want a crust forming on the dough.
  • Remove when you wish to use it. Try to keep it cool up to the point of use.

Nan’s Mince Pie.

Posted By JB On In ALL CATEGORIES,JB,Nan,Pastry,Pie, Pie fillings | No Comments
Print Friendly, PDF & Email [16]

This was a Christmas family favourite of ours. Nan would make for us to have fresh on the big day.

Ingredients

Method

  • Select a pie tray mine has little dishes / cups to hold 12 pies.
  • Remove the pastry from the fridge.
  • Sprinkle a little flour on a flat surface, this stops the pastry from sticking to the surface whilst rolling it
  • Using a rolling pin or if you do not have one, I have used a heavy bottle such as a wine bottle. Roll the pastry lump, regularly turning over and give it a twist until the pastry is the correct size and thickness to fill the cup in the pie dish.
    Cut the pastry into 12 parts the size to fill each of the the cups in the pie dish and 12 to make lids for each. Or I use standard pastry cutters / rings to make this easier.
  • Wipe each of the cups the insides with a small piece of butter / other fat, on some towel, greaseproof paper etc. This is to stop the pies from sticking to the dish.
  • Place the rolled out pastry over the a pie cup and work it into the cup. Helping the base touch the base of the tin and working the pastry up the sides of the tin up to its top edge.
  • Now fill the pie with the filling the mix at the top of the page is very good, or use a shop brought jar which is a lot easier.
  • Roll out the smaller piece of pastry until it is the correct size to form a lid.
  • Before lifting the lid on brush a little egg wash around the pastry edge both the pastry in the tin and the lid just made. The egg acts as a a glue to keep things together.
  • Place the lid on top of each pie and press using a finger tip all around the edge to help the lid stick to the pie.
  • Trim the edges to form a neat edge to each pie.
  • Brush each of the lids with some egg wash and sprinkle it a little sugar. This gives a nice colour and taste to the pies once they are cooked.
  • Place in a pre heated over ~ 170 C – 180 C
  • Check after 20 mins if needed add a little more cooking time. The lids should be a deep golden brown colour.
  • Remove the pie tray from the oven and allow to cool a little before moving to a cooling rack. If you take them out of the tray too early they tend to fall apart.