Tuesday, 26 November 2013

Quaint and fruity

Excellent crop of medlars again this year, couldn't be without them now


So many truly awful things are done to some truly awful mince lol  The only way to serve it really is mince 'n' tatties.  Just fry a chopped onion and a couple of chopped carrots in a wee drizzle of oil, add in and brown mince when vegetables are softened, then add gravy thickener/stock etc of choice. Lid on, simmer over lowish heat for a couple of hours; serve with buttery mash and savoy cabbage. make sure you use mince with fat in it - this new lean fat-free mince is really bad.  Can't be beaten :)

Friday, 1 November 2013

Tattie scones

One of my all time favourites, filled with memories and nostalgia.  They really aren't worth buying - you can hardly taste the potato in them - and they are ridiculously easy to make :) They work best with left over mash.  Season your mash well when you make it, then it's ready to go next day for breakfast - literally takes five minutes to make.  Just add enough plain flour to the mash and knead it lightly, to give a soft dough. Turn out on to a floured board, flatten with hand or roll with a pin. Cut to shape - traditionally a plate was used, then the tattie scone quartered; square ones also featured. Cook on a very high girdle for a few minutes on each side until browned- I like mine well-fired as you can see from the photo. Serve warm with good butter. You'll never buy another one, I promise :)