Lancashire hot pot .... - Page 2

West Ender · 24-07-2008, 19:24

Quote:

Originally Posted by Eric

Please, a recipe for suet pastry crust .... puhleese.

With pleasure, Eric, it's very easy.

For an average casserole dish you need about 8 heaped tablespoons of self raising flour and 5 of shredded suet (I never weigh or measure, these days, I just go by experience). Add a good pinch of salt and mix it all together then add cold water, a dribble at a time and continually mixing and blending, until you have a nice ball of not-too-sticky dough. Roll it out on a floured board then place it on your dishful of hotpot, with a slit in the middle to let the steam out. Brush it with milk and bake it at gas mark 6 for about half an hour until it's a lovely golden colour. Eat and enjoy!

Bon appetite.

Eric · 24-07-2008, 20:02

Quote:

Originally Posted by West Ender

With pleasure, Eric, it's very easy.

For an average casserole dish you need about 8 heaped tablespoons of self raising flour and 5 of shredded suet (I never weigh or measure, these days, I just go by experience). Add a good pinch of salt and mix it all together then add cold water, a dribble at a time and continually mixing and blending, until you have a nice ball of not-too-sticky dough. Roll it out on a floured board then place it on your dishful of hotpot, with a slit in the middle to let the steam out. Brush it with milk and bake it at gas mark 6 for about half an hour until it's a lovely golden colour. Eat and enjoy!

Bon appetite.

Thanx .... I'm going to have to try this one; but, what is gas mark 6? Can you translate into temp? I don't have a gas stove, I have electric.

emamum23 · 24-07-2008, 20:07

200 degrees celcius, 400 degrees fareneight eric

West Ender · 24-07-2008, 20:08

Oh sorry. I looked it up and gas mark 6 is 400' F, 204' C. I hope that helps.

Eric · 24-07-2008, 20:18

Quote:

Originally Posted by West Ender

Oh sorry. I looked it up and gas mark 6 is 400' F, 204' C. I hope that helps.

yeh, that helps a lot .... and now off to the butcher to talk about suet ....

Some things you guys take for granted are hard to get here

Well, I guess it's my fault for moving to a foreign country

buttonsmum · 24-07-2008, 20:32

You'll have to let us know how you get on.

Eric · 24-07-2008, 20:49

Quote:

Originally Posted by buttonsmum

You'll have to let us know how you get on.

Only if I'm successful

If it fails there will be one happy dog around here

West Ender · 24-07-2008, 20:50

Quote:

Originally Posted by Eric

yeh, that helps a lot .... and now off to the butcher to talk about suet ....

Some things you guys take for granted are hard to get here

Well, I guess it's my fault for moving to a foreign country

We have Atora Suet here, it's in packets of 250 grammes. They do a vegetarian suet, too, but I'm not keen on it. I never thought about it being a peculiarly British commodity, I just assumed it was a world-wide thing.

I think, if I lived in Canada, I'd have to keep popping back to England to stock up on supplies.

Eric · 24-07-2008, 21:10

Quote:

Originally Posted by West Ender

We have Atora Suet here, it's in packets of 250 grammes. They do a vegetarian suet, too, but I'm not keen on it. I never thought about it being a peculiarly British commodity, I just assumed it was a world-wide thing.

I think, if I lived in Canada, I'd have to keep popping back to England to stock up on supplies.

You most definitely would ... Canadians look at a steer and see steak, roasts, and hamburger, and that's as far as we go .... maybe stewing beef. Liver maybe .... but no one goes for the heart or the kidney's or the tongue .... you can get tongue only with difficulty, and I know of only one place in town where you can get steak and kidney pie. Lamb isn't very popular with the masses. There are no fish and chip shops in town .... yes, there is one .... The Rose and Crown has take out for fish and chips, but the R&C is owned by Eddie Walker from Preston, so maybe it doesn't count.

On the plus side, we live well, and food costs are low. And it looks like it might stay that way, as our economy will probably avoid the worst of the recession that seems about to hit the US and England.

steeljack · 24-07-2008, 22:10

re. shreded suet, only 'fats' I can see on my grocery shelves are 20 different types of various cooking oils and tubs of Crisco , would Crisco work ? ( its white stuff like lard but has the substance/texture of Brylcreem

)

Eric · 24-07-2008, 22:16

Quote:

Originally Posted by steeljack

re. shreded suet, only 'fats' I can see on my grocery shelves are 20 different types of various cooking oils and tubs of Crisco , would Crisco work ? ( its white stuff like lard but has the substance/texture of Brylcreem

)

Nah, don't think Crisco would work .... I'm going to have to talk to my butcher; he might be able to come up with something.

You still using Brylcream?????

grannyclaret · 25-07-2008, 01:03

Mine Always Looks O.k. But The Spuds Are Always Hard,,,,