Archive for the ‘Lard’ Category

Beef Parsnip and Stilton Pie (Jamie Oliver)

March 8, 2016

Beef Parsnip and Stilton Pie (Jamie Oliver) Chicken Red Wine and Garlic Casserole (Mary Berry)

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Thyme Oatcakes (Good Housekeeping)

February 25, 2013

Thyme Oatcakes (Good Housekeeping)

Cherry Lattice Pie

February 7, 2013

SERVES 8
PREP 40–45 MINS PLUS CHILLING
COOK 40–45 MINS

EQUIPMENT 23cm (9in) pie dish

FOR THE PASTRY
250g (9oz) plain flour,
plus extra for dusting
1 tsp salt
125g (41⁄2oz) lard or white vegetable fat, chilled and diced
75g (21⁄2oz) unsalted butter, chilled and diced
1 egg, to glaze
FOR THE FILLING
500g (1lb 2oz) cherries, stoned
200g (7oz) caster sugar
45g (11⁄2oz) plain flour
1⁄4 tsp almond extract (optional)
1To make the pastry, sift the flour and 1⁄2 teaspoon salt into a bowl. Rub the lard and butter into the flour with your fingertips until the mixture resembles breadcrumbs. Sprinkle with 3 tablespoons water, and mix until the dough forms a ball. Wrap in cling film and chill for 30 minutes.
2Preheat the oven to 200°C (400°F/Gas 6), and put in a baking tray. Roll out two-thirds of the dough on a lightly floured surface and use to line the dish with some pastry hanging over the edge. Press the dough into the dish and chill for 15 minutes.
3For the filling, place the cherries in a bowl and add the sugar, flour, and almond extract if using. Stir until well mixed, then spoon into the tin.
4Roll out the remaining dough into a rectangle. Cut out 8 strips, each 1cm (1⁄2in) wide, and arrange them in a lattice-like pattern on top of the pie, then
trim the pastry. Beat the egg with 1⁄2 teaspoon of salt, and use this to glaze the lattice. Secure the strips to
the edge of the pie. Bake for 40–45 minutes until the pastry is golden brown. Serve at room temperature or chilled. The pie can be kept in an airtight container for 2 days, but is really best eaten on the day it is baked.

Lardy Cake with Butterscotch Sauce (Heston Blumenthal)

April 4, 2012

Lardy Cake (Hugh Fearnley Whittingstall)

January 10, 2012