Episode One, Family Favourites - BBCdownloads.bbc.co.uk/mumsknowbest/recipefairs/ep1_fair.pdfEpisode One, Family Favourites: Soused Herrings Submitted by Valerie Ingredients 4 Fresh

All recipes have been submitted by members of the public. The BBC accepts no responsibility for the accuracy

or the ownership of these recipes.

All recipes have been submitted by members of the public. The BBC accepts no responsibility for

the accuracy or the ownership of these recipes.

Episode One, Family Favourites:

Corned Beef and Potato Pie A versatile wholesome short-crust pastry pie that can be served with a variety of side dishes. Submitted by Claire Ingredients Pastry: 16oz self raising flour Good pinch of salt 4oz good cooking lard – cut into cubes 4oz butter or fine margarine – cut into cubes Water for mixing Beaten egg for top of pies 8 good size Maris Piper potatoes 1 large white onion – cut into small pieces Olive oil 1oz butter 1 large tin corned beef – sufficient for 2 x 8” plate pies Freshly ground black pepper Salt Variations: Use leeks instead of onions

Method 1. Start by greasing 2 x 8” plates. As this is a pie best made with depth, a deep plate would be preferable.

2. Peel the potatoes and chop into four. Place in boiling water, letting them boil whilst pastry is being prepared.

3. Sieve flour and salt into a large mixing bowl.

4. Rub in margarine and lard using cold finger tips.

5. When mixture resembles breadcrumbs, make a well and add water.

6. Mix to a soft dough.

7. Add water gradually – it’s easy to add more rather than have too much water already in the mixture.

8. Use flour to dust working surface and rolling pin.

9. Divide pastry mix into four and roll out to the shape of the two plates. I usually let it rest for 10 mins whilst preparing the filling before lining the plates.





10. Fry onion in olive oil until just soft (not browned).

11. Drain potatoes when cooked, ensuring all moisture is removed.

12. Add butter and black pepper to potatoes and mash well.

13. Transfer to large bowl and beat with wooden spoon to ensure a smooth and creamy potato mixture.

14. Add onion and mix well with a fork.

15. Add corned beef by crumbling it in.

16. Mix well with a fork and add salt if required.

17. Divide filling into two plates, leaving ½” of pie base around the outside.

18. Use pastry brush to wet this edge with cold water.

19. Roll out remaining pastry into two pie lids – leave to rest for 10mins.

20. Make three steam holes in the centre of each pastry.

21. Place carefully on top of the filling using finger tips to press down to seal the pie edge.

22. Use knife to remove overlapping pastry and flute the edges of the pie.

23. Brush with beaten egg.

24. Bake for 20-25mins on gas mark 6, turning occasionally to ensure even colour.

25. Enjoy!!






Fly Pie Submitted by Singing Lily Ingredients Left over shortcrust pastry Butter Castor sugar Currants and sultanas Eggs

Method 1. Roll out pastry.

2. Place knobs of butter evenly around the centre leaving the edges for folding over.

3. Sprinkled buttered area with sugar and dried fruit

4. Fold pastry over and roll again

5. Wash with egg and sprinkle with sugar

6. Bake 180 degrees for 20 mins

7. Spread with butter and serve.






Grandma Doris’s Rabbit Pie Inspiration taken from Mrs Beeton’s Every Day Cookery 1907 Submitted by Deborah Ingredients Pastry: 16oz plain flour 7oz lard 1oz butter cold water to mix Milk or egg to glaze 2 x rabbits 1lb shin beef 4 x rashers of streaky bacon – diced 2 x onions – chopped 2 sticks of celery – chopped 3 carrots – diced 1pint chicken stock seasoning 2oz butter, 1tbs vegetable oil

Method 1. Heat oven to 150ºC

2. Wash the rabbits, cut them and the shin of beef into small pieces.

3. Toss the beef in flour seasoned with salt and pepper.

4. Heat 1tbs of oil and 2oz of butter in a heavy based pan and brown the beef.

5. Cook the onions until transparent and add to shin beef.

6. Lightly cook the bacon and add to the other ingredients.

7. Add half the stock, stir well and season.

8. Transfer to the oven and cook for 1hour, stirring half way through.

9. Add the chopped rabbit, carrots, celery and remaining stock to the pan and stir well.

10. Turn oven up to 175ºC and cook for a further hour or until tender.

11. Place meat in pie dish and cover with shortcrust pastry.

12. Bake in hot oven 200ºC for 30-40mins.






Soused Herrings Submitted by Valerie Ingredients 4 Fresh Herrings 1 Onion Sugar 6 Cloves 1 Bay leaf Salt Vinegar Peppercorns

Method 1. Clean the fish and remove its head, tails and fins.

2. Also remove any bones.

3. Roll the herring and place into a casserole dish.

4. Peel and thinly slice the onion and place on top of the herrings and add the remaining

5. ingredients:

6. 1 tsp Sugar

7. 6 Cloves

8. 1 bay leaf

9. 1 tsp salt

10. Half a pint of vinegar

11. 1 tsp peppercorns

12. Cover and cook slowly

13. Cooking Time 1.5 hours – Gas Mark 2 – 150 degrees

14. Leave to cool and serve with the strained liquor as sauce and with salad and new potatoes.






Smoked Trout or Salmon Pate Ingredients Smoked Trout or Salmon Cottage Cheese Greek Yogurt Lemon Juice Black Pepper Method None specified.






Cheryl’s Favourite Lamb Submitted by John Ingredients Neck fillet of lamb Balsamic Vinegar Oliver oil Garlic, salt and pepper Rosemary and mint

Method 1. Marinade all the ingredients for 1½hours in a large dish.

2. Remove and sear in a frying pan for a few minutes until browned.

3. Place in the oven for 8-10minutes Gas mark 6.

4. Rest for 5mins.

5. Serve with braised red cabbage and mash.






Chicken Casserole Submitted by Cheryl Ingredients Chicken thighs or drumsticks Potatoes Carrots Onions Swede or turnip Celery Red or mulled wine Dried herbs Salt and pepper

Method 1. Marinade the chicken overnight in the full bottle of red wine with the carrots, onions and

2. celery. (chicken will change colour).

3. Brown off the meat in a pan then add the marinade mixture, potatoes, swede/turnip and herbs.

4. Cook on a low heat until the vegetables are soft and chicken is cooked all the way through.

5. Remove the chicken, strip off the meat and add back to the casserole together with a little

6. chicken stock if required – season to taste.

7. Serve in a giant Yorkshire pudding.






Onion Bhajis Submitted by John Ingredients Sliced onions Grated carrots Flour Water Spices: cayenne chilli tumeric curry leaf salt pepper

Method 1. Mix all the above together in a bowl, adding enough water to bind and make a runny batter.

2. Deep fry in hot oil and serve.






Risotto Submitted by Margaret, North Yorkshire Ingredients 100g risotto rice 100g fresh salmon steak 100g fresh peeled king prawns lltr vegetable stock ½ clove garlic – crushed pinch turmeric cumin salt and pepper 1tsp lime juice 25g butter 1tbs olive oil 1 small onion

Method 1. Heat a frying pan and add 1tbs olive oil.

2. Add the rice and onion together and sauté until all the rice and onion is coated with oil.

3. The add the stock gradually boil for a 1/3rd of the cooking time then simmer until all the liquid

4. is soaked up.

5. Keep adding the stock until it has all gone.

6. Add seasoning to taste.

7. Then add the salmon and prawns to this creamy risotto. Serves 2.






Salmon and King Prawn Risotto Submitted by Margaret, North Yorkshire Ingredients 100g risotto rice 1 sliced onion 1litre vegetable stock salt and pepper to taste 1oz butter 1tbs olive oil Salmon - cut into cubes Prawns - clean and peeled

Method 1. Add the salmon to a hot pan of melted butter, garlic, tumeric, cumin, lime, and sauté lightly in the pan.

2. Take off the heat when cooked through and put aside.

3. Add more butter if needed then add the prawns, sauté gently.

4. When the risotto is ready add salmon and prawns to the risotto.

5. Serve with buttered granary cob slices.

6. Serve in a giant Yorkshire pudding.






All Bran Fruit Loaf Submitted by Audrey Ingredients 1 tea cup All Bran 1 tea cup caster sugar 1 tea cup mixed dried fruit 1 tea cup milk 1 tea spoon mixed spice

Method 1. Put all ingredients into a bowl except the flour.

2. Mix well and leave to stand for 1 hour.

3. Sieve in the flour and mix well again.

4. Pour mixture into 1lb loaf tin.

5. Bake for 40mins at 180ºC.

6. Take out of tin and allow to cool.






Almond Squares (contains nuts) A recipe from my husband’s Granny! Submitted by Anita Ingredients 8oz flour 2oz ground almonds 2oz sugar 6oz butter 2egg yolks Topping: 4oz ground almonds 6oz sugar 1 egg 2 egg whites

Method 1. Rub together the flour, almonds, sugar and butter.

2. Add the 2egg yolks and mix.

3. Roll out and put in a baking tray.

4. Cover with jam of your choice – damson jam is lovely!

5. Whisk together the ground almonds, sugar and eggs.

6. Spread on top of the jam.

7. Sprinkle with flaked almonds if you wish.

8. Bake at 180ºC for 30mins or so until golden brown.






Auntie Barbara’s Date and Walnut Loaf (contains nuts) Submitted by Carol, West Yorkshire Ingredients 4oz dates – cut into pieces 2oz margarine 1 teacup boiling water Level teaspoon bicarbonate soda 8oz self raising flour 6oz brown sugar 1 egg 2oz walnuts

Method 1. Place dates and margarine in basin with boiling water and bicarbonate soda.

2. Allow to cool.

3. In a mixing bowl, combine flour, walnuts, sugar and then add the beaten egg and the dates and margarine mixture.

4. Beat together with a wooden spoon.

5. Put in a lined 2lb loaf tin.

6. Bake at Gas mark 3 for between 1 to 1¼hours.






Currant and Mint Pastry Slices Submitted by Roger, North Yorkshire Ingredients 1 cup full of currants 1 handful of mint – chopped 1 cup full of caster sugar Short crust pastry

Method 1. Mix currants, mint and sugar with a dash of water.

2. Roll out pastry to ½cm thick.

3. Place mint, sugar and currant mix on half of the pastry.

4. Seal edge with milk.

5. Fold over.

6. Crimp edges.

7. Bake in oven at 180ºC for 20mins or until brown.

8. Enjoy!!






Dad’s Butter Lemon Biscuits Submitted by Chris Ingredients 2oz butter 2oz caster sugar 1egg yolk 4oz plain flour Grated rind ½ lemon

Method 1. Heat oven to 180ºC: 170ºC for fan oven.

2. Beat and soften the butter in a bowl adding the sugar until the mixture is light and fluffy.

3. Beat in the yolk and lemon rind.

4. Stir in the flour.

5. Mix to a firm dough.

6. Turn out onto a floured surface.

7. Roll out to ¼” thick.

8. Cut into shapes – re-rolling the trimmings.

9. Put on a greased baking sheet.

10. Bake for approximately 10mins.






Gingerbread Submitted by Mrs Moorby, North Yorkshire Ingredients 2 cups self raising flour 1 cup sugar 4oz margarine 1tsp bicarbonate of soda 2tsp ground ginger 4oz syrup 1cup milk 1 egg – beaten

Method 1. Place all ingredients, except the milk, into a mixing bowl.

2. Mix together.

3. Bring the milk to the boil and add to the mix.

4. Beat well.

5. Cook in oven for 40mins at 180ºC (gas 6)






Grandma’s Ginger Bake Submitted by Shell Ingredients 2oz butter 2oz lard or vegetable fat 2dessert spoons golden syrup 1 teaspoon ground ginger 1 teaspoon bicarbonate of soda (optional) 1 cup sugar 1 cup milk 2 cups flour 1 egg

Method 1. Place butter, lard, syrup and milk into a pan and melt over a low heat.

2. Place dry ingredients into a mixing bowl and make a well in the centre.

3. Pour the melted ingredients into the well.

4. Mix in the beaten egg.

5. Pour into a baking tin of choice.

6. Bake at gas 4 or 180ºC for ½ to ¾ hour.






Parkin Submitted by Sue Ingredients 2oz margarine 8oz golden syrup 3oz caster sugar 4oz self raising flour 2 teaspoons ground ginger 2 beaten eggs 2 tablespoons milk

Method 1. Warm the margarine, golden syrup and caster sugar in a pan until all melted together.

2. Mix flour and ground ginger in a bowl then add the melted margarine, syrup and sugar.

3. Mix the beaten eggs with the milk and add to the mixture until smooth and soft.

4. Pour into a greased tin and cook gas 4 or 200ºC for approximately 40mins until golden brown.

5. If a flat baking tray is used the parkin would need to be cut into squares when cool.






Pear Pudding (contains alcohol) Submitted by Cheryl Ingredients 1 Pear – peel, core and cut into 6 pieces 1 bottle pear cider Chocolate – dark Cream Vanilla Cup of sugar for the caramel sauce ½cup of cream for the caramel sauce

Method 1. Poach pear pieces in the cider and dip in the chocolate.

2. Break chocolate into small pieces and place in a small bowl.

3. Place bowl in a saucepan with a little boiling water

4. Stir the chocolate until it is shiny and runny.

5. To keep the water really hot, maybe place the saucepan over heat.

6. Dip the poached pear pieces into the melted chocolate.

7. Place them onto a piece of baking parchment paper to cool – chocolate will harden.

8. Caramel Sauce – Melt the sugar until it turns dark, add cream and whisk.

9. Serve with the pears whilst still hot.

10. Serve with whipped vanilla cream or caramel sauce. Serves 2.






Shortbread Submitted by Audrey Ingredients 7oz plain flour 4oz margarine ¼teaspoon salt 3oz caster sugar

Method 1. Mix all the ingredients together in a bowl.

2. Roll out and place on a baking sheet.

3. Cook for 35mins at 180ºC.

4. When cool slice as required.

Documents

Episode One, Family Favourites - BBCdownloads.bbc.co.uk/mumsknowbest/recipefairs/ep1_fair.pdfEpisode One, Family Favourites: Soused Herrings Submitted by Valerie Ingredients 4 Fresh