Tagged: herbs

Bacon, Mushroom, and Stilton Quiche or is it a Flan, You Decide.

 

I don’t know really why I started this one, but all I can say is what a success it has been.

I originally set out to use some leftovers from a 90th Birthday bash held at my house the day before. You know, boiled new potatoes, chicken drumsticks, cheese, cream but in the end I went for flavour, in true FaBfoodblog style.

This was one small step for man, but a huge leap for Mugsiekind as I actually made my own pastry. I would agree with Frank that if you want to use a puff pastry, buy it. But as for a short, or flaky pastry, make your own, it’s dead easy.

When making pastry you will have to ditch the handful of this, glug of that mentality as you need fairly exact amounts.

For the pastry, buy it, or blitz together in your blender 175ish grams of flour with 75ish grams of fat with a little water to bind the lot together. I used half lard and butter as I only had that much of each in the fridge. Then wrap in clingfilm and put it in the fridge for 30 mins.

Meanwhile for the filling you will need

Mushrooms, half a punnet
Bacon, a couple of slices – I also added some Chorizo Salami
Cheese Cheddar grated about 200g
Stilton Cheese or a good Blue of your choice, about 150 g crumbled
4 Eggs
150ml of Double Cream
100ml of Milk, your choice.
Herbs, from Chives, Parsley, Thyme.
And anything else you feel like chucking in eg sliced Tomatoes etc.

Finely slice all the dry ingredients

And then fry them in a little oil, I mean a little as there will be fat from the bacon
Now you need to combine the rest of the ingredients in a large bowl and at this stage I added an extra ingredient.
Mushroom Powder. Yes that stuff that was created in the last post.

 

Now you need to get the pastry out of the fridge and roll it out. try not to overwork it as you want a nice light texture to it. Line your flan case, you know, the kind that the bottom comes out. Make sure to press the pastry into all the corners. Don’t trim the pastry, leave those bits hanging over the edge, you cut these off later.

Next you need to blind bake the pastry. That means bake the pastry without the filling. I came a bit unstuck here as you really need some sort of wieght to stop the pastry from rising in the tin. You can buy baking beans or ceramic beans for this purpose but I had none!

What could I use? I had half a Jack Daniels bottle with 5p pieces in it, not enough, then a brainwave. “Hmmm Carol’s got some decorative glass marbles in a bowl in the bathroom. At last a use for the feckers!”.

I thought. So after a wash, I placed some greaseproof paper on the pastry and filled it with marbles. and baked at 180C for 15-20 minutes

I then took the flan tin out of the oven, removed the paper and marbles, and baked for another 5 mins at a slightly lower temperature.

Now all you do is fill the pastry case with your filling and bake at 160-170C for 30-40 minutes, take out and leave to cool.

We had ths with a nice pesto pasta and salad and a glass of wine

Now up to you folks, quiche or flan?

Mugsie


Liver Paté

Ok, it’s getting that time of year for eating some things that have been grown, and I think a good partner for these is a Paté
It’s a very simple thing to make but the reward in flavour has to be up there with the best. Of course there are different types of paté, but this is a tried and very well tested recipe by many members of my family as it is something that I make every Christmas.

There is one bit of kit that you will need and I think every modern kitchen should not be without one, and that is a Hand Blender.

This is a very handy tool for you to use when making a soup. Especially when you have made your own stock of course

 

 

 

Here’s what you need.

Pigs Liver (Packet of)
2 Onions
4 Garlic cloves
Qtr pack of Butter
Olive Oil
Herbs
2 Red Peppers (Finely diced)
Half a pack of Mushrooms (Finely diced)
Salt
Pepper
Optional Chilli

In a saucepan add 2 chopped onions and 4 large cloves of garlic, a glug of oil, and a quarter of a block of butter. At this stage I always add a couple of chopped chillis.
Soften all the onions and garlic by gently frying for 5 minutes,  then add a packet of Pigs Liver, you know, the ones they sell at supermarkets. [normally something like 500g]
Keep moving the liver about till it is cooked all the way through. You cannot overcook liver for a paté.
Meanwhile in a frying pan gently fry 2 Red Peppers that have been finely chopped till softened and then at the last minute add half a pack of finely chopped mushrooms and fry for no more than a minute.

Now get your hand blender out and blend the Liver/Onion mixture to a smooth paste, add a little more oil if needed. At this point add your salt and keep tasting till you think it is right, and when you think it is right, add a little more. You will be eating this out of the fridge and coldness kills flavour.
Now add your peppers and mushrooms and mix it all together with a spoon. Now you can add your herbs and pepper. I used chives as that is what was growing in a pot outside. Other good herbs would be Parsley, Thyme, Sage.
Put it all into a receptacle and chill till you need it.

Serve with toast and some lettuce . This does make quite a bit so maybe you’d like to give some away, it doesn’t cost much to make, and sharing food is what this site is all about.

You will never buy another shop paté ever again!

Happy Blending. Mugsie