Sally Vincent’s Diary of Food and Life on a Devon Farm.
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Roast Beef
Let’s start with a traditional Sunday roast! A fillet of beef, a piece of sirloin or a rib caramelised on the outside and pink in the middle served with good gravy, Yorkshire pudding, fresh horseradish (grated into clotted cream!) and seasonal vegetables must surely be one of our best national dishes. Rub the meat all…
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Rabbit
Rillettes de Lapin This traditional rillettes recipe uses rabbit to replace some of the pork. Cook the rabbit slowly with garlic, herbs and pork belly, then drain off the fat, first pound, then pull apart the meat with two forks, pile into an earthenware dish and completely cover with the carefully strained fat. Cover with…
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Old Fashioned Beef Stew and Dumplings
Cut 500gms of braising beef eg. chuck steak or shin of beef, into large squares and dust with flour. Heat olive oil in a heavy frying pan and soften two large sliced onions, when just beginning to brown transfer to a casserole dish. Fry the meat quickly in batches giving the pan time to heat…
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Pasties
The pasty question is a vexing one! Should pasties be crimped along the top or flat like a fat bolster. Is the beef minced or chopped – must it be beef? Does carrot go into the filling or just turnip and onion? Mrs Beeton, 1926, adds baking powder to her pastry and gravy to the…
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Lancashire Hotpot
We have two hogs coming back from the butcher on Monday. Maybe that is why my mind drifts back to those old books. Mutton is not on the menu very often now and has definitely fallen from grace until a very recent revival. I think of mutton chops and Lancashire Hotpot. How the methods vary.…
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La Gougere
Now here is a really simple and delicious way to use up that left over turkey or cold chicken. It works really well with a mushroom or mixed vegetable filling too. Bake a ring of Cheese Choux Pastry and fill it with meat or vegetables warmed in a rich cream and sherry sauce. For the…
