To avoid cooking oils, preservatives and GMO’s.. to flavor your dishes and to go au naturel you’ve come to the right place! 😉
-Enjoy! 😉
If you are faster at making your turns you may do 3 turns and refrigerate for at least 30 minutes and then complete your final 3 turns. Rolling out to to a thickness of 4 – 5 mm each time.
⦁ If you want to cut chilling time after each turn – wrap pastry in plastic clingwrap to chill in freezer for 20 minutes.
When pastry is ready – Cut out lids – place between plastic wrap and refrigerate until you are ready to place lids on pies.
Total Weight of Pastry: 757 g Total Calories of Pastry: 3,183
Method:
Food Processor Method: Add first two ingredients to food processor and pulse to blend. Dice butter or hard vegetable fat into small cubes and gradually add in portions to flour mixture in food processor and pulse until finely crumbled. Open up processor and add in the water. Pulse until dough comes together. Empty pastry onto floured countertop and bring together into a ball. Press into square or rectangular shape and chill at least 30 minutes or at best overnight to allow gluten in pastry to relax and absorb moisture.
Hand Method: Sift flour together with salt into a large bowl, add butter and rub in with fingertips until the mixture resembles fine breadcrumbs. Add ice-cold water and mix to a firm dough. Knead the dough briefly and gently on a lightly floured countertop. Wrap in cling film and chill while you get on with the filling. Roll pastry out 4 – 5 mm in thickness Do Not prebake your pie crusts – The meat filling MUST go in cold and the oven temperature must be ready when pies go in.😉 Allow pastry to come close to room temperature but still remaining cold to the touch before baking. Bake pies in preheated oven at 220 C or 430 F for about 25 – 35 minutes or until golden brown and puffed. Watch carefully and if it looks like it’s going to burn lower temperature as you go along if necessary. Baked in this way you will always get the most “puff” out of your puff pastry. – Serve and enjoy! – Delish! 🙂
Pop one of these in your mouth for breakfast with grated cheddar and my homemade marmalade! They are to die for! You will want to eat this every morning for breakfast! They just melt in your mouth, light and airy-crisp in texture with a fluffy soft interior! A great way to use up your Chicken Schmaltz and they are just soo buttery divine! – Heavenly! Go ahead! Try it! You will NEVER guess the real ingredient! I could serve them to the queen and she will say.. “Ooh-my! How buttery divine these are!” and I will say.. “It must be the chicken schmaltz and not the butter!” 😉 Once you’ve made these you will keep on making them!
Total weight of recipe: 642 g Total Calories of recipe: 2,712 Excludes marmalade and cheese.
Makes 1 -2 kg
If you make your own, at least you know what’s in it. If you don’t
have a mincing machine, try using a food processor but you will
not get the coarsely minced texture, so be careful to feed just a
little at a time through food processor, with metal blade on, pulsing
& stopping before it gets any finer than course. You need a coarse
texture for making boerewors. I have never used a food processor.
A hand held mincer would be the correct tool to use. Unless you ask
your butcher to mince it for you. Use your coffee grinder to grind your boerewors spices. Be careful with sausage casings – today due to GMO feed, the intestines have possibly become very weak and thin. So work very carefully and gently. Sausage casings may be rubbed with salt and stored in plastic freezer bags refrigerated. In this way they will keep a very long time esp if you freeze them.
You may also make sausage rolls by rolling the raw meat mixture minus its casings, in puff pastry (like “Today’s” brand sold in South Africa) and bake them as little sausage rolls in a preheated oven at highest temperature, dropping temperature
gradually to prevent scorching. This gives you the best puff out of
your puff pastry. Puff pastry MUST be kept chilled and handled
gently.
Ingredients:
1.714 kg Corned Beef
1 onion, extra-large – Added when meat is medium done
Spice Mixture for the Simmering Liquid:
Ingredients:
1/3 teaspoon peppercorns
1 teaspoon coriander seed
1/2 teaspoon mustard seeds
1/2 teaspoon whole allspice
1/4 teaspoon whole cloves
2 bay leaves, crumbled
4 garlic cloves, sliced (optional) divided between mash, veggies & meat
320 g onion, extra-large, chopped – added once meat is medium done
Method:
Remove brisket from its brine and discard the brine. Rinse and drain the meat. Place meat into a heavy bottomed saucepan together with enough water to come 3/4 of the way up sides of brisket and simmer gently, covered with lid to keep moist. Do not allow meat to dry out or burn. Replenish water with 125 ml or 1/2 cup each time you notice it evaporating.
If meat has a layer of fat on – render this fat up in the cooking liquids so that you can brown meat in it.
Place all of spice mixture – excluding garlic and onions, into a coffee grinder and grind to a powder.
Peel and finely chop your large onion or puree in food processor with metal blade on.
Once meat thermometer shows meat is half way done or medium done – add your spice mixture together with your onion – pureed or finely chopped – Blend all in well together with meat.
Reduce heat and allow to simmer, covered – for at least another 3 – 4 hours.
As meat approaches doneness – it will be so very tender – delicious! Cook on very low simmer until you are able to break up and shred meat apart with a metal spoon, fork or egg lifter so that it looks like shredded or pulled beef. Continue doing this until liquids have evaporated but meat is still very moist with all its lovely juices still intact. Set meat aside.
Ingredients:
20 ml oil
40 ml butter
828 g cabbage, shredded
640 g or 2 very large onions, shredded
4 garlic cloves, sliced (optional) divided between mash, veggies & meat
356 g carrots, peeled and shredded
502 g frozen green beans, shredded
3 whole Bell peppers, shredded – You may add a variety colours
sweet corn off the cob (optional) may replace yellow Bell peppers for color
frozen peas – added last to taste – once veggies are cooked.
1 heaped tablespoon salt
1 heaped teaspoon sugar
Method:
Shred cabbage by hand. Place the rest of veggies, roughly chopped – excluding peas – into a food processor with metal blade on and pulse until chopped to your liking.
Saute onions in the butter – oil mixture until translucent. Add all your chopped veggies, excluding peas and stir-fry until almost soft but firm to the bite. Lastly add your peas and gently toss all together. Remove veggies and set aside.
Ingredients:
2.750 kg potatoes, peeled
4 garlic cloves, sliced (optional) divided between mash, veggies & meat
Salt – to taste
white pepper – to taste
1/2 – 1 whole nutmeg grated – added to mash or to taste
Method:
In microwave steamer – steam potatoes in 3 cm water, covered until tender.
Mash your vegetable juices into your potatoes – adding salt, white pepper and nutmeg to taste.
Ingredients:
6 – 10 slices bread (brown or white)
Method:
Grill some bread slices on low until completely dried, crispy and golden. Cool. Break it up into food processor with metal blade on and pulse until you have crumbs or if you don’t have a food processor, you may grate your Melba toast on the rough side of a grater or place in a bag and crush with rolling-pin. Set aside.
800 g (plus or minus) Strong cheddar cheese or to taste
Melba toasted crumbs from 6 – 10 slices bread
Method:
Grate cheese – Quick in food processor with cheese grater blade on.
With your hands gently mix your grated cheese together with your crumbs and set aside.
Butter your casserole dish or roasting pan to prevent your mash from sticking.
Divide your mash into 3 parts – Divide your meat into 2 parts – Divide your veggies into 2 parts
Starting with the 1st a layer: It’s 1/3 rd of the mashed potato – 2nd layer is 1/2 of the meat – 3rd layer is 1/2 of the veggies – and repeat layers – Then cover with a final layer of remaining mashed potato. – Sprinkle grated cheese crumb topping over your mashed potato and bake 180 C oven or until topping is a crispy golden brown.
Serve with pride and I promise you – you will certainly Enjoy! 😉
Great Energy Saving Tip:
The entire recipe was done in my Kambrook electric wok which self regulates its temperature, doubling up as a slow cooker and an oven all in one – if you take the Stainless Steel Extender Ring of a Halogen Convection Oven and place it over the wok, it instantly doubles up into an energy-saving oven. If making your CotPie way – do not allow your cottage pie to bubble up from underneath – just keep it warm – otherwise it will ruin your cheese crumb topping. 😉
Ooh-Soo-Delish!
Below ingredients were entered into caloriecount.com – If you would like to alter your quantities – copy paste below ingredients into caloriecount.com where you may then alter yours.
Ingredients:
1.714 kg Beef brisket
1 onion, extra-large
1/3 teaspoon peppercorns
1 teaspoon coriander seed
1/2 teaspoon mustard seeds
1/2 teaspoon allspice
1/4 teaspoon cloves
4 garlic cloves
2 (2 g) bay leaves (tbsp,+crumbled)
320 g onion
20 ml oil
40 ml butter
828 g cabbage, shredded
640 g onions, shredded
356 g carrots, peeled and shredded
502 g green beans, shredded
3 Bell peppers, shredded
375 ml frozen peas
30 ml salt, to taste
10 ml sugar
2.750 kg potatoes, peeled
white pepper to taste.
salt, to taste
1 (7 g) nutmeg, whole (grated ) (tbsp)
10 slices bread
800 g cheddar cheese
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