Cheviot Pie

Don't know why this is called Cheviot Pie - maybe the original version came from there but that's all I can tell you. If anybody knows more I would love to hear from you.

This is the sort of pie that you need on a cold, damp evening. Yes dear reader, I know it's June but if you have looked outside you will realise that you'll need to take that up with the weather gods.

All the ingredients are items that you will have in the fridge and store cupboard so doesn't require much in the way of shopping - a bonus on a busy work day evening. The pie also has the advantage of being relatively inexpensive; an advantage in these economically trying times. Yet it tastes luxurious. Win, win.

INGREDIENTS
Serves 4

200gm minced beef
1 medium onion
1 celery stalk
1 medium carrot
12 button mushrooms
2oz suet (vegetarian or beef)
4oz self raising flour
2oz strong cheddar, grated
1 Knorr beef stock cube
1 tbspn instant beef gravy granules (Bisto)
salt
pepper
Milk
Cold water


METHOD

1. Place suet, flour, cheese, pinch of salt and pepper in mixing bowl.
2. Add water
3. Mix thoroughly until a ball of pastry is formed
4. Put in fridge until needed (wrap in cling film)
5. Preheat oven to gas mark 5
6. Chop onions, celery, carrots and mushroom
7. Pour a small amount of oil into a medium saucepan and place on medium gas
8. Place onions into pan, season and cook until beginning to become translucent
9. Add carrots and celery and cook for 3 mins
10. Add mushrooms and stir in
11. Add mince and brown
12. Make up stock cube and instant granules with half pint of boiling water and add to pan
13. Cook for two minutes and place mix into medium sized deep pie dish
14. Remove pastry from fridge and roll out - it will be approx 1/4" thick
15. Place onto pie and pat down
16. Trim excess pastry and make small balls
17. Make airhole in centre of pie
18. Arrange balls around airhole and edge of pie
19. Wash pie with milk
20. Bake for 35 mins in middle of oven
21. Serve with selection of green vegetables.
    

As you can tell, the pastry is fundamentally a dumpling mix with cheese added. This means that the finished pastry is fluffy and soft underneath with a brown crispy top. It really doesn't need any further carbohydrates so I don't tend to serve potatoes with it but there is nothing to stop you so doing.

This is real comfort food that doesn't break the bank. And we all have to applaud that.

Swedish Meatballs

OK, I detest shopping in IKEA. Well, not entirely true. What I detest are the people. So many people. All cramming into the space I wish to occupy. Who are they and why are they following me around the darned shop?

But the biggest lure is the cafe. In particular, the swedish meatballs. Yum. Now don't get me wrong, I don't hold with mixing jam and savoury, SO not my thing which means that whoever is with me gets my lingonberry jam with my blessing.

But back to the meatballs - you can buy them frozen, rush them home and put the ones you are not going to use into the freezer. But where's the fun in that? So here's a great recipe for Swedish Meatballs.


Swedish Meatballs
Serves 4

INGREDIENTS
meatballs
300g minced pork
300g minced beef
1 minced medium onion
100ml milk
75g dried breadcrumbs
rosemary (finely chopped)
sage(finely chopped)
1 teaspoon dried mustard
salt (pinch)
pepper (pinch)
2 tablespoons olive oil

Sauce
200ml beef stock
400ml double cream
salt (pinch)
pepper (pinch)
1 tablespoon of salted butter
cornflour
Sugar (pinch)


METHOD

1. Put everything (except the oil) into a large mixing bowl and mix - alternatively use a food processor.
2. Mix well until blended
3. Make into 20 meatballs - either use a larger melon baller or you can roll with your hands. If using hands, keep bowl of warm water to hand and keep hands moist which will prevent sticking.
4. Heat oil in large pan
5. When oil is hot place meatballs into plan and fry until brown and cooked through - remember half is pork and should be thoroughly cooked.
6. Shake pan gently during cooking to ensure the meatballs are done on all sides.
7. Remove meatballs and keep warm
8. Deglace the frying pan with a little water and add the stock
9. Reduce by a third
10. Add the butter and a pinch of sugar.
11. Whisk until dissolved completely and reduce by about a third again.
12. Thicken with cornflour to taste.
13. Taste and season with salt and white pepper.
14. Add meatballs to the sauce, or serve them separately.

To complete the IKEA-at-home experience, serve with french fries and lingonberry jam (or give the jam to somebody else - I know I will). Meatballs with no crowds. Bliss.

SPECIAL NOTE: If you don't have fresh beef stock, bottled stock is more than acceptable, or stock cubes. DO NOT use Oxo in the recipe. It contains more than just stock.