The OS Doorstep - a helpful and supportive thread in these tough times

katieowl_2

Mrs_Chip wrote: »

Afternoon all


I like using suet pastry, it is so easy to make and is lovely and filling! I like the crispy top and soggy bottom :rotfl:. I roll it thin for Snake and Pigmy and it is lovely. It's also nice with dried herbs mixed in, over a chicken pie.

Have you ever used it to make a savoury roll?? You know suet pudding with the jam in all rolled up(AKA dead man's leg) well I knew someone who made it filled with grated cheese and onions...it's a bit greasy in a tasty way...but it's everso cheap and filling. Bit of a salad on the side, nom nom.

Ooh she made some tasty stuff, she did a mince meat mixture with a dumpling topping that was baked, and also a pork sausagemeat, apple and onion shepherds pie (Swineherders I guess!) topped with potato. She was the cook in our staff canteen back in the 80s's fabulous woman, who sadly died of cancer. I still remember her very fondly, and the kids enjoyed my renditions of her dinners all the while they were growing up.


Kate

[Deleted User]

Hi MRS CHIP I didn't post the recipe but said I was going to make it. I made mine over a savoury beef mince base aand the Teviotdale Topping is this

8 oz of Self Raising Flour
1 oz of cornflour
3 oz of suet
just over 1/2 a pint of milk
salt and pepper to taste
and you can add in herbs, mustard, onion granules if you like them

Just mix it all together and pour the resulting thick batter over the slightly cooled filling. Cook it in the oven Gas Mk 4/160 deg Fan oven/180deg normal oven for 35 ish minutes until the top is golden brown and crispy.

It's really nice and proper winter fuel food, enjoy, Lyn xxx.

KATE the boiled suet jam roll was always known as Boiled Baby at school!!!

Mrs_Chip

I've used it to make bacon pudding Kate, but not with cheese and onion. Trouble is OH is not overly fond of suety things (unless they are a pie or S&K pud) so if I make anything like that I end up eating it all myself, so not a good plan! Isn't the minced beef thing Beef Cobbler? It was a staple at our primary school.

My mum used to make a plate pie with shortcrust pastry and shepherds pie filling (except it wasn't, it was cottage filling, it was always beef not lamb), it was delicious, and even nicer cold. I can still remember having it for lunch with a salad sitting in our garden on a sunny day many years ago. And had to have Hammonds Chop Sauce with it !

The sauagemeat pie sounds good, OH would like that, he loves sausagemeat in any form, I have to buy extra at Christmas and bake it in a loaf tin so that he can have it hot with Christmas dinner and cold for sandwiches.There is hell to pay if I forget!

cutestkids

Nargleblast wrote: »

Cutestkids - Apple butter is also nice used as a sponge cake filling (on its own or with buttercream) dolloped over icecream, stirred into yoghourt, served with custard, cream, as a pancake filling..............

I never thought pf using it as a cake filling that sounds lovely, it is actually really nice straight out the jar too

katieowl_2

Mrs_Chip wrote: »

Isn't the minced beef thing Beef Cobbler? It was a staple at our primary school.

I thought cobbler had a scone topping, not dumplings, and I don't remember it from school dinners. The only things I remember are curry, with the bits of fat dyed green (although I suspect it may have been virulent yellow from the tumeric!) and that vile pink custard. Not a fan of school dinners, my gran's cooking was bad enough, didn't need two meals like that in a day (ask me why I learned to cook )

Kate

ArthriticOldThing

I used to make a savoury roll with leek and bacon rolled in suet pastry and cooked in oven. It was our Saturday night treat and my two DS still talk about it. Just this last week the oldest was telling his wife to invite me round for tea so I could make it for him.:rotfl::rotfl::rotfl:

Mrs_Chip

You might be right Kate, although I tend to think that dumplings that have been cooked in the oven (so they go crispy) are cobblers :rotfl:. We had it a lot, hence I am not keen on sloppy mincy things as a main meal, it was always full of gristle :eek:. I can eat mince as bolognese, chilli, pie, but put it on a plate with veg and I am out the door!

Mum's other favourite thing with mince was stuffed marrow, same shepherds pie filling, into rings of peeled marrow baked in the oven. When I think back, we ate a lot of mince , she used to make her own beefburgers with onion too.

Thanks for the recipe Mrs LW, never seen a suet batter like that - does it cook like regular suet pastry - I mean does it go a bit cake-ey underneath?

katieowl_2

Mrs_Chip wrote: »

Mum's other favourite thing with mince was stuffed marrow, same shepherds pie filling, into rings of peeled marrow baked in the oven. When I think back, we ate a lot of mince , she used to make her own beefburgers with onion too.

My mum used to make that too... I don't mind stuffed marrow, but it's not something I ever think to make. Mum also used to make meatballs, with oats, and herbs, which were then fried (?I think) and dropped into Heinz cream of tomato soup! A bit random, but I think it passed for cordon bleu in the 60's :rotfl:
And my gran used to cook and eat pink :eek: fish, we think it was dogfish! Took me years to get to grips with fish after what she served...LOL

Edited to add I just googled it and it's Rock Salmon, or Huss. Was not a fan....


Kate

Mrs_Chip

I love(d) Rock Salmon, it was my next favourite to skate from the chippy. I especially liked the bone down the middle, which I crunched like a
z o m b i e . Both Skate and Rock are off limits now as they have been overfished . When I see the tiny skate wings on the fish counter it makes me weep - they are so small, they can't have had time to breed.

[Deleted User]

It's not exactly cakey MRS C more like a close textured dryish dumpling,it was a very nice texture in contrast to the mince underneath it and very satisfying as a dish, Lyn xxx.