tag:blogger.com,1999:blog-45255886022933140282024-03-13T08:09:23.601-07:00Mama Careys KitchenRetailers of quality cookware, kitchenware, pots & pans, casserole dishes, fruitbowls, kitchen trollyes, kitchen composters, electric slow cookers, electric breadmakers, electric kettles, electric blenders, baking ware, kitchen knives, salt and pepper mills and many more.Mama Careys Kitchenhttp://www.blogger.com/profile/07033491790164940181noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-4525588602293314028.post-50113562597024451432010-12-24T03:58:00.001-08:002010-12-24T03:58:30.962-08:00Perfect Christmas TurkeyCooking turkey at home is so often fraught with worry and complications<br />
that people will start cooking the bird far too early, and the end result<br />
predictably, far from being the moist, succulent centrepiece to the festive<br />
table, is in fact as palatable as sliced reconstituted sawdust.<br />
Here are a few tricks to ensure a delicious Christmas<br />
(or any other time of year)<br />
turkey experience.<br />
Buy a temperature probe. It is the only accurate way to measure degrees of cooking (cuisson). 58°C . for<br />
roast beef 72 °C for turkey. Always rest meat under foil in a warm place for at least 25 minuets.<br />
Get your butcher to bone and roll the turkey breast, and bone the legs as well leaving the leg meat untied.<br />
have the butcher keep the carcass.<br />
Place the carcass in a sturdy refuse sack and stand on it a few times, then roast it in a moderately hot oven<br />
with two carrots, a leek, an onion and a few pieces of celery, until nicely golden brown.<br />
place these roasting into a large pan covering with water, fry the giblets and add them. bring to the boil,<br />
then turn down to a gentle simmer (this can be done well in advance).<br />
Take the boned legs, lay each on a piece of buttered foil, fill one middle with some sausage meat of your<br />
choice (you can add things such as dried cranberries, apricots, nuts etc). Fill the other with a stuffing of your<br />
choice (please be a bit more adventurous than Paxo!).What you are looking to achieve here is a Christmas<br />
cracker, or sausage shape. form the turkey meat around the filling and bring the foil together twisting the<br />
ends to make a tight, even cylinder. these will take about 35 minutes to cook in a fairly hot oven. they will<br />
feel firm to the touch when ready. as you carve the turkey, everyone can have a slice of each sausage, and<br />
get an equal share of brown meat without the usual difficulties of portioning, with its inherent risk of yuletide<br />
squabbles.<br />
If oven space is an issue, the roast potatoes can be done the night before. they reheat wonderfully, just under<br />
cook them slightly.<br />
When cooking the turkey 30 mines. per kilo, 180°C for first 1/2 hour then turn down to 170 °C baste with<br />
butter, every 20 mins. don't forget to rest. it will be delicious!<br />
For the gravy, take the roasting tin and place on a gas ring at 3/4 power. agitate the fat/meaty particles and<br />
allow the liquid to sizzle to a delicious reduced unctuousness. Pour in a large glass of red wine or Madeira<br />
and cook the alcohol off. when the liquid has all but cooked off sift in a little flour and blend in with a<br />
wooden spoon lowering the heat to a whisper.<br />
(it is important not to burn the flour). Have the stock which should now be strained and boiling (pay attention<br />
please) to hand, and start to ladle this hot stock into the roasting tray, stirring all the time.<br />
it will start to thicken, and you must keep pace with this by ladling, stirring and controlling heat, which you<br />
may wish to increase .gravy is a very important and personal matter, and individuals have all manner of<br />
techniques to impart their special signature to this most British of sauces. please feel free! pass through a<br />
sieve and set aside in a warm place, covered.<br />
Serve with homemade cranberry sauce which you can easily make by cooking frozen cranberries in orange<br />
juice with mixed spice and sugar.Mama Careys Kitchenhttp://www.blogger.com/profile/07033491790164940181noreply@blogger.com0tag:blogger.com,1999:blog-4525588602293314028.post-77110228879407156412010-11-02T06:03:00.000-07:002010-11-02T09:16:15.316-07:00Rhubarb & Amaretti Biscuits<div style="text-align: center;"><div style="text-align: center;"><a href="http://www.mama-careys-kitchen.com/"><span style="font-size: large;"><b>www.mama-careys-kitchen.com</b></span></a><br />
<br />
<br />
This is the forth in our series of video recipes presented by chef Julian Briercliffe<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_MNx8LMlD5HU/TNAI3HFSQYI/AAAAAAAAAC4/u1ntQYqrej8/s1600/IMG_1050.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://4.bp.blogspot.com/_MNx8LMlD5HU/TNAI3HFSQYI/AAAAAAAAAC4/u1ntQYqrej8/s320/IMG_1050.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_MNx8LMlD5HU/TAUdqcEgqwI/AAAAAAAAACI/pzBaGOKisZ8/s1600/IMG_1041.JPG" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div></div><br />
<div style="text-align: center;">Click on picture for a larger image</div><br />
<div style="font-family: Verdana,sans-serif; text-align: left;"><b>You will need...</b></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">Rhubarb</span></div></div><div style="font-family: Arial,Helvetica,sans-serif; text-align: left;"><span style="font-family: Arial,Helvetica,sans-serif; font-size: small;">Juice</span> of 1 orange</div><div style="font-family: Arial,Helvetica,sans-serif; text-align: left;">Ginger (grated)</div><div style="font-family: Arial,Helvetica,sans-serif; text-align: left;"></div><div style="font-family: Arial,Helvetica,sans-serif; text-align: left;">Creme Fraiche</div><div style="font-family: Arial,Helvetica,sans-serif; text-align: left;">Amaretti Biscuits (crushed)</div><div style="font-family: Arial,Helvetica,sans-serif; text-align: left;">Soft Brown Sugar (4 to 5 tablespoons)</div><div style="font-family: Arial,Helvetica,sans-serif; text-align: left;">Tin Foil </div><div style="text-align: center;"></div><div style="text-align: center;"><div style="text-align: left;">Pre heat oven to 150C</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Place rhubarb in an oven proof dish, add the grated ginger, orange juice and sugar.</div><div style="text-align: left;">Cover with tin foil and place in the oven for 15 to 20 minutes.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Remove from oven and remove tin foil.</div><div style="text-align: left;">Place in fridge and allow to cool.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;">Serve in a glass or small dish.</div><div style="text-align: left;"></div><div style="text-align: left;">Layer the rhubarb, creme fraishe and biscuits, top with an amaretti buiscuit and a pice of rhubarb.</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><br />
</div><div style="text-align: left;"></div><br />
</div><div style="text-align: left;"><object height="344" width="425"><param name="movie" value="http://www.youtube.com/v/AytYEk216rU?fs=1&hl=en_GB&rel=0&color1=0xcc2550&color2=0xe87a9f"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/AytYEk216rU?fs=1&hl=en_GB&rel=0&color1=0xcc2550&color2=0xe87a9f" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="425" height="344"></embed></object></div>Mama Careys Kitchenhttp://www.blogger.com/profile/07033491790164940181noreply@blogger.com0tag:blogger.com,1999:blog-4525588602293314028.post-24015986539154522332010-06-01T08:39:00.000-07:002010-06-01T08:47:15.737-07:00Tilapia Fillet<div style="text-align: center;"><span style="font-size: large;"><b><a href="http://www.mama-careys-kitchen.com/">www.mama-careys-kitchen.com</a></b></span><br />
<br />
<br />
This is the third in our series of video recipes presented by chef Julian Briercliffe<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_MNx8LMlD5HU/TAUdqcEgqwI/AAAAAAAAACI/pzBaGOKisZ8/s1600/IMG_1041.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://1.bp.blogspot.com/_MNx8LMlD5HU/TAUdqcEgqwI/AAAAAAAAACI/pzBaGOKisZ8/s320/IMG_1041.JPG" width="320" /></a></div></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: center;">Click on picture for a larger image</div><div style="text-align: center;"><br />
</div><div style="font-family: Verdana,sans-serif;"><b>You will need...</b></div><br />
<span style="font-family: Arial,Helvetica,sans-serif;">2 Tilapia Fillets</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">juice of 1 lemon</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">zest of 1 lemon</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">2 tbsp fresh tarragon</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">2 tbsp fresh basil</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">2 tbsp fresh chives</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">2 tbsp fresh parsley</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">3 tbsp olive oil</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">25g butter</span><br />
<span style="font-family: Arial,Helvetica,sans-serif;">Seasoned flour (enough to dust the fillets)</span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;">Place a heavy based frying pan onto a high heat and add the olive oil. Dust the fillets in seasoned flour and then place them in the hot pan. Cook until browned on all sides. This should take about 5 minutes.</span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;">Add the butter to caramelize. Baste fish with hot oils. Remove fillets and place on serving dish. Place frying pan back onto heat and add herbs, lemon juice and zest. Pour source all over the fillets and serve hot with steamed vegetables.</span><br />
<br />
<span style="font-family: Arial,Helvetica,sans-serif;">Serves 2</span><br />
<div style="font-family: "Trebuchet MS",sans-serif;"><a href="http://www.mama-careys-kitchen.com/epages/BT3772.sf/en_GB/?ObjectPath=/Shops/BT3772/Products/571327248"></a> </div><br />
<div style="text-align: center;"><br />
</div><br />
<object width="425" height="344"><param name="movie" value="http://www.youtube.com/v/5pgDFFDMhrs&hl=en_GB&fs=1&rel=0&color1=0x3a3a3a&color2=0x999999"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/5pgDFFDMhrs&hl=en_GB&fs=1&rel=0&color1=0x3a3a3a&color2=0x999999" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="425" height="344"></embed></object>Mama Careys Kitchenhttp://www.blogger.com/profile/07033491790164940181noreply@blogger.com0tag:blogger.com,1999:blog-4525588602293314028.post-17347807880704146432010-04-15T01:29:00.000-07:002010-05-14T03:13:41.098-07:00Sheep's Cheese & Fine Herb Omelette<div style="text-align: center;"><span style="font-size: large;"><b><a href="http://www.mama-careys-kitchen.com/">www.mama-careys-kitchen.com</a></b></span><br />
<br />
<span style="font-size: large;"><b>JNEKNN69U89Z </b></span><br />
<br />
This is the second in our series of video recipes presented by chef Julian Briercliffe</div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_MNx8LMlD5HU/S8X2PqfhmjI/AAAAAAAAABc/J0MWY8jnrAY/s1600/IMG_1043.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="http://3.bp.blogspot.com/_MNx8LMlD5HU/S8X2PqfhmjI/AAAAAAAAABc/J0MWY8jnrAY/s400/IMG_1043.JPG" width="400" /></a></div><div style="text-align: center;">Click on picture for a larger image</div><div style="text-align: center;"><br />
</div><b>You will need...</b><br />
<br />
6 medium eggs<br />
2 tbsp cold water<br />
25g butter<br />
Salt and pepper<br />
¼ cup of fresh chives, chopped<br />
¼ cup of fresh parsley, chopped finely<br />
100g Sussex Slipcote sheep’s cheese<br />
<br />
<b>For the salad...</b><br />
<br />
Salad leaves, 2 handfuls<br />
Balsamic vinegar, a drizzle <br />
A drizzle of Olive oil<br />
<br />
Break eggs into bowl and whisk add the water and seasoning and continue blending together.<br />
Heat up a <a href="http://www.mama-careys-kitchen.com/epages/BT3772.sf/en_GB/?ObjectPath=/Shops/BT3772/Products/571327248">heavy based frying pan</a> and add the butter.<br />
Pour egg mixture into frying pan and cook, try to maintain some of the eggs moisture.<br />
Fold the cheese, chives and parsley into egg mixture.<br />
<br />
Serve with salad leaves sprinkled with a balsamic vinegar and olive oil dressing.<br />
<br />
Bon Appetite<br />
<div style="text-align: center;"><br />
</div><object height="344" width="425"><param name="movie" value="http://www.youtube.com/v/xv4Qc16h7BQ&hl=en_GB&fs=1&rel=0&color1=0x2b405b&color2=0x6b8ab6"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/xv4Qc16h7BQ&hl=en_GB&fs=1&rel=0&color1=0x2b405b&color2=0x6b8ab6" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="425" height="344"></embed></object>Mama Careys Kitchenhttp://www.blogger.com/profile/07033491790164940181noreply@blogger.com0tag:blogger.com,1999:blog-4525588602293314028.post-35569500331142809352010-03-17T04:27:00.000-07:002010-03-17T09:05:25.514-07:00Linguine aglio oleo peperochinoThis month we're beginning a series of video recipes presented by chef Julian Briercliffe, we hope you enjoy cooking with us...<br />
<br />
<span style="font-size: large;"><i><b>Linguine Aglio Oleo Peperochino</b></i></span><br />
<br />
Click picture for a larger view<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_MNx8LMlD5HU/S6Cxu5kewJI/AAAAAAAAABU/i2YfE87FSQQ/s1600-h/IMG_1053.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="267" src="http://4.bp.blogspot.com/_MNx8LMlD5HU/S6Cxu5kewJI/AAAAAAAAABU/i2YfE87FSQQ/s400/IMG_1053.JPG" width="400" /></a></div><br />
<br />
500g linguine pasta (artisan or fresh if available or why not make your <a href="http://www.bbc.co.uk/food/recipes/database/freshpastadough_3067.shtml">own</a> )<br />
5 cloves garlic<br />
½ cup fresh parsley<br />
½ tsp black pepper<br />
Chilly (1 to 2 tbsp of dried chilly flakes or to taste)<br />
3 tbsp olive oil<br />
150 g chopped cherry tomatoes<br />
Parmesan cheese grated finely<br />
Salt to taste<br />
<br />
Bring a large sauce pan of salted water to the boil.<br />
<br />
Add the pasta. <br />
The time required will depend on the type of pasta used, please adjust accordingly. <br />
<br />
Meanwhile, heat the olive oil in a deep frying pan and lightly sauté the garlic with a sprinkle of parsley until the garlic is softened, try not to colour the garlic, just take off the abrasive edge. <br />
<br />
Once softened add the rest of the parsley, retaining some for garnish. <br />
<br />
Add the chilly and fry for 1 minute. Keep stirring and turn the heat down if it starts to brown.<br />
<br />
Add the tomatoes and allow to cook for a further minute.<br />
<br />
Once the pasta is cooked drain, it’s a good idea to set aside some of the water from the pasta for use in the sauce if it needs to be slightly loosened. <br />
<br />
Add salt & pepper seasoning to the sauce.<br />
<br />
Add the pasta to the sauce and mix. <br />
<br />
Sprinkle the remaining parsley over the dish to garnish.<br />
Serve with grated parmesan cheese.<br />
<br />
Buon appetito! <br />
<br />
<object height="344" width="425"><param name="movie" value="http://www.youtube.com/v/7bMqog5aeQk&hl=en_GB&fs=1&rel=0&color1=0x2b405b&color2=0x6b8ab6"></param><param name="allowFullScreen" value="true"></param><param name="allowscriptaccess" value="always"></param><embed src="http://www.youtube.com/v/7bMqog5aeQk&hl=en_GB&fs=1&rel=0&color1=0x2b405b&color2=0x6b8ab6" type="application/x-shockwave-flash" allowscriptaccess="always" allowfullscreen="true" width="425" height="344"></embed></object>Mama Careys Kitchenhttp://www.blogger.com/profile/07033491790164940181noreply@blogger.com0tag:blogger.com,1999:blog-4525588602293314028.post-14594367693123956872010-02-09T08:29:00.000-08:002010-03-12T03:00:03.337-08:00The Rules of Risotto<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://www.mama-careys-kitchen.com/epages/BT3772.sf/en_GB/?ObjectPath=/Shops/BT3772/Products/17SS10"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 320px; height: 105px;" src="http://4.bp.blogspot.com/_MNx8LMlD5HU/S3GQZH2cjVI/AAAAAAAAAA8/UnWMJQBx4NU/s320/17SS10S.jpg" alt="Signature Series Skillet (10")" id="BLOGGER_PHOTO_ID_5436284986491440466" border="0" /></a><br />
<span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"></span></span></span><span>The Italians take risotto very seriously, here's a recipe by Julian Briercliffe so you can produce an authentic dish...</span><span style="font-weight: bold;"><br />
<br />
Ingrediants</span><br />
2.5l chicken stock<br />
50g butter<br />
1 onion chopped v.v. finely<br />
400g superfino carnaroli rice<br />
125ml dry white wine<br />
<br />
<span style="font-weight: bold;">for the mantecatura:</span><br />
75g cold butter cut into small dice<br />
100g finely grated grana padano or parmesan<br />
<br />
<span style="font-weight: bold;">Method</span><br />
Chop onions very finely so that they are not obvious in the finished dish, grate parmesan very finely so that it absorbs quickly at the end. Take very cold butter and dice it evenly, place in the fridge, this means it will be emulsified during the mantecatura (addition at the end)<br />
bring the stock to the boil, then turn down to a bare simmer.<br />
<br />
Put a<a href="http://www.mama-careys-kitchen.com/epages/BT3772.sf/en_GB/?ObjectPath=/Shops/BT3772/Products/17SS10"> heavy based pan</a> on to heat, and add 50g butter to melt.<br />
add the chopped onion, and cook very slowly for about 5 mins.<br />
Sweat the onion so that it loses it's pungency, but doesn't brown.<br />
<br />
Turn the heat up a little and add the rice and stir with a wooden spoon or silicone spatula, covering the grains with butter and onion, and getting the grains up to temperature before adding the wine. this process is called the 'tostatura' the 'toasting' of the rice.<br />
<br />
Add the wine and allow to reduce until almost dry, this removes any tannins and bitterness of alcohol.<br />
From this point the dish will take 17-18 minutes (a minute or so less if doubling the quantity).<br />
start to add the stock a ladleful at a time, each addition should be just enough to cover, but not drown the rice.<br />
Stir at all times, allowing each ladleful to be absorbed, before adding the next.<br />
Keep the mixture runny, never allowing it to completely dry out, and keep the rice moving so that it cooks evenly.<br />
The rice will become more shiny and begin to swell as the starch releases and makes the risotto more creamy.<br />
Keep the risotto bubbling, and continue to add the stock, a ladleful at a time.<br />
after 15 minutes start to test the rice, taking care to allow it to cool slightly (risotto retains heat very well!) the rice is ready when it is plump and firm, but still has a slight firmness to the bite at the centre of the grain.<br />
When the rice is ready, reduce the amount of stock you are adding, so that the finished dish is not too sloppy.<br />
You can always add a little stock after the mantecatura if it is a little stiff.<br />
take the pan off the heat and allow the risotto to rest for a moment, this will allow the temperature to drop slightly and reduce the risk of the risotto splitting during the addition of butter and parmesan.<br />
Quickly beat in the cold butter, and then the cheese in a robust fashion. really go at it!<br />
at this point taste to check the seasoning and serve.<br />
If you have achieved perfect consistency, when you tip the bowl the risotto should ripple like the sea (all'onda).<br />
<br />
Wild mushrooms, especially porcini go particularly well in a risotto, as do, of course truffles(or infused oil)Mama Careys Kitchenhttp://www.blogger.com/profile/07033491790164940181noreply@blogger.com0tag:blogger.com,1999:blog-4525588602293314028.post-44507981640197146152010-01-19T12:53:00.001-08:002010-03-12T02:58:53.283-08:00<a href="http://3.bp.blogspot.com/_MNx8LMlD5HU/S1YcOZ8BCCI/AAAAAAAAAA0/AarfyUMMasM/s1600-h/5712061164-Beka+Casserole+with+Lid.jpg"><img style="margin: 0px auto 10px; text-align: center; width: 400px; display: block; height: 274px;" id="BLOGGER_PHOTO_ID_5428557434648070178" alt="Beka Chef Casserole 5.0L, 24cm" src="http://3.bp.blogspot.com/_MNx8LMlD5HU/S1YcOZ8BCCI/AAAAAAAAAA0/AarfyUMMasM/s400/5712061164-Beka+Casserole+with+Lid.jpg" border="0" /></a><br />
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<div><br />
Are you fed up with your partner doing all the ‘glory’ cooking when your friends come round? Here is your chance to shine. This meal is easy to cook and yet delicious enough to make it to the dinner party table and will not fail to impress.<br />
You might like a practice run before you try it on your guests but not necessarily. You will need about ½ hour to cook, two hours simmering and another ½ hour to bake, respectively.<br />
Here we go...<br />
<u>Steak and Ale pie</u><br />
300 g stewing meat cubed<br />
6 shallots peeled<br />
1 large glass brown ale<br />
1 large glass red wine<br />
100 ml stock<br />
1 bay leaf<br />
½ cinnamon stick<br />
3 cloves<br />
2 tbsp tomato puree<br />
3 tbsp butter<br />
Sprig of fresh rosemary<br />
Fresh thyme chopped<br />
2 tbsp flour for thickening<br />
I egg beaten<br />
2 sheets of pastry roll<br />
Heat half the butter in a deep pan. Add the meat and brown all over. Remove from pan and set aside. Add the rest of the butter and fry the shallots whole on a low heat for 5 minutes. Add tomato puree and continue to fry for another 2 minutes. Add bay leaf, cinnamon stick, cloves, fresh herbs and meat. Stir to get the flavours into the meat. Add the ale, wine and stock. Bring to the boil. Reduce heat and simmer for 2 hours. Mix the flour with about 3 tbsp of cold water into a smooth paste. Add to the stew and allow to boil until the source has thickened. You may need to mix a little more flour and water to achieve the right thickness. Remove from heat and allow to cool. Heat up oven to 190 °c.<br />
At this point you can ask your partner to start preparing some veggies for you while you get on with the masterpiece. It’s not cheating. Baby potatoes and steamed vegetables are a good choice to serve with this dish.<br />
Sprinkle a little flour onto a flat and dry surface. Place the pastry flat and use a rolling pin to flatten if necessary. Lift one piece and place into a greased casserole dish. Press pastry into casserole dish covering the bottom and sides. Pour in the stew and cover with the other piece of pastry, cutting off any excess pastry with a knife. Brush the beaten egg over the top layer of pastry. Place casserole dish in oven and bake for 30 min. Cook veggies and serve with steak and ale pie hot.<br />
Please let us know how your party went by dropping us an email at: mama.carey@mama-careys-kitchen.com<br />
We’re confident you’ll do yourself proud.<br />
From us all at Mama Carey's</div>Mama Careys Kitchenhttp://www.blogger.com/profile/07033491790164940181noreply@blogger.com1tag:blogger.com,1999:blog-4525588602293314028.post-64177808410897298182010-01-13T11:59:00.000-08:002010-03-12T03:02:00.235-08:00<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_MNx8LMlD5HU/S04n0V_x0TI/AAAAAAAAAAk/rx2g9NNWYoo/s1600-h/16ARTPLNK.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 223px;" src="http://3.bp.blogspot.com/_MNx8LMlD5HU/S04n0V_x0TI/AAAAAAAAAAk/rx2g9NNWYoo/s400/16ARTPLNK.jpg" alt="Artisan Board Bread Plank" id="BLOGGER_PHOTO_ID_5426318381239357746" border="0" /></a><br />
We're just about to publish the January 2010 Newsletter, the year's got off to a great start, although the weather's not been much help.<br />
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If you'd like a copy of our cookbook (it's free - with some great winter warmers) go to the web site and sign up for the newsletter.<br />
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All the best,<br />
Mama CareysMama Careys Kitchenhttp://www.blogger.com/profile/07033491790164940181noreply@blogger.com0tag:blogger.com,1999:blog-4525588602293314028.post-34389496494498537022009-12-23T05:55:00.000-08:002010-03-12T03:04:56.405-08:00Mama Carey's Kitchen<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_MNx8LMlD5HU/SzIh85NNUrI/AAAAAAAAAAM/k9N_95Iou5k/s1600-h/43M900+-+The++Lambourn+2+Drawer.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 400px; height: 346px;" src="http://1.bp.blogspot.com/_MNx8LMlD5HU/SzIh85NNUrI/AAAAAAAAAAM/k9N_95Iou5k/s400/43M900+-+The++Lambourn+2+Drawer.jpg" alt="Lambourn 2 Drawer" id="BLOGGER_PHOTO_ID_5418430631712215730" border="0" /></a><br />
<span style="font-family:verdana;">Welcome to Mama </span><span style="font-family:verdana;">Carey's</span><span style="font-family:verdana;"> Kitchen Blog.</span><br />
<br />
<br />
<span style=";font-family:georgia;font-size:130%;" ></span><br />
<span style="font-family:verdana;">We'll be adding updates, info and recipes, so please come back or visit our web site.</span><br />
<p class="MsoNormal" style="font-family:verdana;"><a href="http://www.mama-careys-kitchen.com/">www.mama-careys-kitchen.com</a></p><p class="MsoNormal" style="font-family:verdana;"><br />
</p><p face="verdana" class="MsoNormal"><span style="font-size:100%;">If you wish to contact us you can email<br />
</span></p><p face="verdana" class="MsoNormal"><span style="font-size:100%;">mama.carey@mama-careys-kitchen.com</span></p><p style="font-family: verdana;" class="MsoNormal"><span style="font-size:100%;">or call</span></p><p style="font-family: verdana;" class="MsoNormal"><span style="font-size:100%;">0800 048 8525</span><br />
</p>Mama Careys Kitchenhttp://www.blogger.com/profile/07033491790164940181noreply@blogger.com2