S: grey day bay play by Gail Penney
FC: by Gail Penney
1: " When I need to think, I cook and these are some of the things I cook ..." Gail Penney Jan ' 12
3: Pasties PASTRY: 4 cups flour / 3 tsp baking powder / Pinch of salt / 100g butter, cubed 1 cups milk FILLING: 250g beef sirloin steak, cubed / 2 medium-sized waxy potatoes, peeled and cubed / 1 large onion, finely diced / Salt and freshly ground black pepper EGG GLAZE: 1 egg, lightly beaten with 1 tsp cold water 1. To make the pastry, place the flour, baking powder, salt and butter in a bowl. Using your fingertips, rub in the butter until the mixture resembles fine breadcrumbs. Make a well in the centre of the mixture. Add the milk to the well and mix until the mixture forms a firm but pliable dough. 2. To make the filling, place the cubed steak, potatoes and onion in a bowl. Season with salt and pepper and mix to combine. 3. On a lightly floured surface, roll out the pastry to 5mm thick. Using a small plate as a guide, cut out four circles. Place a mound of the filling in the centre of each circle. Dampen round the edge of the pastry with a little of the egg glaze. 4. Fold over the pastry to cover the filling, forming a half-moon shape. Crimp the edges to secure the filling. Make a small slit in the pastries to let out steam. 5. Place pastries on a lightly greased baking tray and brush with egg glaze to coat. Bake in an oven heated to 200C for 40 minutes or until the undersides turn brown and crisp.
6: baked baby potatoes sour cream, antipasto & camembert
8: savoury mushroom & bacon tartlets
9: Ingredients Flaky pastry (Store brought is fine) / 6 eggs / Bacon / Onions / Mushrooms / Spinach / Salt & pepper to taste Method Beat eggs in a bowl. Chop bacon, onion, spinach and mushrooms then semi cook all ingredients in a pan. Cool and add to egg mix. Salt & pepper to taste. Roll out pastry. Use round cutter to make cases. Butter 12 patty pans and line with cut-out pastry cases. Spoon mixture into pastry. Fill cases 3/4 full. Top with a little cheese. Cook at 250C for 10 mins then turn oven down to 200 C and cook for a further 10 mins.
12: Choc Brownies
13: Choc Brownies
14: raw mussels on wild rice with Village Press garlic & rosemary olive oil
15: Ingredients 1 cup wild rice / 6 cups water / 1 tsp salt / mussels / your fav. olive oil Method Bring water to boil. Add salt to water then rice. Bring back to boil before reducing heat to maintain a low simmer. Cook until rice is tender, about 45 mins. Drain in a sieve or fine mesh colander. Cool. Add raw or lightly poached mussels, about 8 secs in own juices. Pour over generous splash of Village Press Garlic & Rosemary olive oil.
17: Yo Yo's Ingredients 150g butter / 75g sugar / 1/2 teaspoon vanilla essence 275g standard flour Filling 1/2 cup sugar / 2 tbsps butter / 2 tsps custard powder / 1/2 tsp vanilla essence Method Pre-heat the oven to 180C. Cream the 150g butter, sugar & vanilla essence. Add the flour and stir through. Roll into balls. Place on baking tray, press with back of fork. Bake for 20 mins. When cool, mix filling ingredients together. Join biscuits.
18: Roast Veges
19: Let comfort food always be wrapped in heart
20: slow -cooked casseroles
21: Potato Gratin
22: Chicken thighs poached in white wine with olive tapenade on couscous
23: Tomato Ragout on polenta with olive tapenade in honey-cured bacon
24: Orange Madeira Cakes
25: range Madeira Cakes | Ingredients 175 grams butter 3/4 cup sugar Grated rind of 2 oranges 3 eggs 1 and 1/4 cup flour 1 heaped tsp baking powder Juice of half an orange Method Cream butter and sugar, add orange rind. Add eggs one at a time. Beat. Add sifted flour and baking powder, mix together. Add juice and stir through. Bake in a 6-muffin tray for 15-20 mins at 180C . Makes 6. Once out of the oven, either squeeze more orange juice over them, allow to soak in OR before hand make up a syrup of squeezed orange juice & a little bit of sugar. Simmer to dissolve the sugar then pour over Orange Madeira cakes after you take from oven. | My recipe as baked by radio & tv personality Steve Joll
26: Fish Pie Ingredients 750 gms fish fillets / 1 dozen scallops (optional) / 300 mls milk 2 Bay leaves / 1 onion peeled and sliced into rings / 10 black peppercorns / Salt / 3 eggs (free range if possible) / 3 tbsps chopped parsley / 3 slices of buttered bread / 60 gms butter 60 mls extra milk / Method Wash fish, check there are no bones or scales. Wipe dry with paper towel. Place in a frying pan. Add the milk, bay leaves, White Sauce 60 gms butter / 45 gms flour /
27: Fish Pie
28: Seafood Chowder
29: Seafood Chowder Ingredients 2 tbsps oil 1 finely chopped onion 3 rashers rindless bacon 3 lge waxy potatoes, peeled & cut in to bite-sized pieces 2 cups water 2 cups coconut milk 375gms mussels 4 fish fillets cut into chunks 200 gms peeled prawns 1/2 cup cream 2 tbsps chopped, fresh parsley Salt & ground black pepper Method Heat saucepan. Add oil, onion & bacon. Cook over a medium heat for 5 mins. Add potatoes and water, bring to the boil. Turn down heat, simmer for 10 mins to cook potatoes. Add milk, mussels, fish fillets chunks and prawns. Simmer for 10 mins. Stir in coconut cream, parsley and salt & pepper to taste. Serve in deep soup bowls.