Sausage Pie

I bought a tube of good sausagemeat at the farmers' market on Thursday. Today I spread it in the bottom of a square baking dish (it came out about a quarter inch thick). Then I topped it with some slabs of mature cheddar, and spread those with wholegrain mustard. I had a tin of pear halves hanging about, so I put a half a pear in each corner of the dish. Topped the whole lot with a square of ready rolled puff pastry, and baked at gas mark 7 for 40 minutes.

We ate all of it, with some peas, but with some more forethought and some potatoes and other veg, it would have easily served four.

I've been thinking of variations –

  • cheese and branston pickle
  • a layer of braised red cabbage, maybe with chestnuts
  • apple sauce or chunks of apple instead of the pear
  • cranberries
  • a chunky tomato sauce
  • hard boiled eggs
  • apricots / dried fruit and maybe some curry powder
  • blue cheese and braised celery or chicory

all of them easy to do, easy to make in advance, cheap, filling and tasty.

Read and post comments | Send to a friend

Advertisements

Scribble

Found a scribbled note today, that said "black pudding with pear and blue cheese salad". Sounds intriguing, but could be over salty if not careful.

Read and post comments | Send to a friend

The Most Pretentious Menu I’ve Seen Yet

Menu from a conference dinner (the venue has a maritime / naval warfare historical connection, which may explain some of the more florid bits)
 
Warm Mousseline of Sussex Chicken stuffed with Cave Matured Roquefort and Fresh Harvested Walnuts with a Sauce of Sorrel Hollandaise and Julienne of Russet Apples
 
A Ravioli in the Colours of the Kingdom of Naples filled with Scottish Lobster, Salmon and Ginger from the Windward Islands and topped with Deep Fried Leeks
 
Cannon of English Lamb stuffed with Wild Woodland Mushrooms and Truffles, imprisoned in a pastry cage with a Sauce of Wild Rowan Berries and a Plume of French Bar-le-Duc
Black Potatoes from the Ardennes
Bundles of Vegetables gathered fresh from the garden
 
A Miniature Gateau flavoured with Liquorice from the Spanish Maine concealing a heart of liquid fire glazed with Quince Jelly and served on Lapsang Creme Anglaise with Baby Pear finished with an arabesque of purest gold.
 
Glazed Normandy Brie with Wild Mulberries and Bath Oliver Biscuits
 
Coffee and Homemade Truffles
 
I had to look up Bar-Le-Duc, it's a French preserve named after a town in Lorraine, traditionally made with whole redcurrants which have had the seeds extracted by little old ladies using a goose quill. I would normally spell Spanish Main without the "e", but otherwise there were no spelling mistakes – too many capitals but consistently used. On the whole though – YUCK – over complicated, and generally a right mess. Apparently the dessert was a sponge with something like a malteser in the middle, which in turn had a brandy liqueur centre. It wasn't popular. And the Brie was glazed with a sugar topping, so two desserts.
 
One idea worth playing with might be the Lapsang custard with a poached pear, that could be an interesting combo. 

Read and post comments | Send to a friend