Tagged: milk

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


Pork Loin Steak with Soy, Honey and Ginger Sauce

For a steak, you cannot get cheaper than pork. I recently bought a whole boneless loin from Tesco which was a half price offer for ¬£9. I think it’s main role in death was to be as a large roasting joint. I sliced it up into 16 Loin Steaks. As long as you have a sharp knife, you don’t exactly have to be a master butcher to do this. If you don’t fancy risking your fingertips there are always many deals for pork loin steaks or chops at all supermarkets.
I never used to fancy pork, as in the past it was always a dry horrible chunk on my plate covered with gravy! Gravy is for Sunday, or on chips after a good night on the lash. [Yes, southerners, on chips!]

I have gone down the route of frying the pork as it ends up juicier and all the flavours that leech out are still in the pan that you will use to make the sauce. I like to make a good mash to go with it.
To me, a good mash will consist of mashed potatoes, butter and milk with salt and a twist of pepper.
Choose your own vegetables for this dish, it’s up to you.

Ingredients:

Pork Loin Steak
Dark Soy Sauce
Honey
Root Ginger
Potatoes
Butter
Milk
Salt & Pepper
Cornflour

What you need, Well, it’s all there in the title but with some cornflour to thicken. Don’t be put off by ginger. It’s easy to use and stores well for a long time -long enough to use in the following weeks to make curries and stir fries. You can make this sauce without the ginger and it tastes fab too, but the ginger adds a different flavour to the sauce which I’m sure you will like.

Get your mash ready, it will stay warm in the pan. Get your veg on the go, they only take minutes. Now get your cornflour solution ready, by taking a good spoon of cornflour in a cup and slowly add cold water whilst stirring. Add enough water to make the amount of sauce you want.

Take an inch of ginger and take the outside rind off. No skullduggery here, cut it off with a knife and then finely chop the ginger up as small as you can. You could even grate it if your grater is sharp enough.

Now the pork steak. Add a knob of butter to a frying pan with a glug of oil to stop the butter burning and cook the steaks for around 4 minutes on each side. That’s it! Take the steaks and put them on a plate to let them rest a little.

Now to the pan with the buttery, oily juices add the ginger and then add a few splashes of dark soy sauce, followed by a couple of spoons of honey. Your choice, but why use your best Royal Jelly honey for this.
Add the cornflour solution (which you will have to stir up again) and, whilst on the heat, keep stirring.

Do not stop stirring as the sauce will thicken with the heat. If it gets too thick, add more water. And then last of all, add the juices that have come out of the rested pork.

I love this as a nice midweek meal. Just make sure there is enough sauce, it should be all over the plate.I think the Mash is the longest process here so it is a very quick and easy meal to make. And also you’re now on your way to a life of making sauces.

YUM YUM

Oink Oink

Mugsie