Because he’s off for Friday and is only working the morning tomorrow, Jon decided to come home for lunch today. So we had the Wok and an at-home lunch on the same day. Always makes me happy when that happens. 🙂
Recipe 1: Cottage pie.
Made entirely with cheap ingredients, as a bit of a challenge. Around £2 for the lot and it made 4 servings, so that’s pretty good. Jon gave it a 4/5 in terms of quality, but that’s not bad considering how little it cost and how filling it was!
-1 tin peeled plum tomatoes (400g/14.1oz)
-1 carton chopped tomato (400g/14.1oz)
-chopping board and knife
-potato masher or fork
-deep baking tray
1: Wash, maybe peel, and slice the potatoes into small cubes.
2: Boil them.
3: Take the tomato, the bacon, 25g/0.9oz of butter, the chilli and the herbs. Mix together in the tray.
4: Put the bacon mix in the oven at 180-200C/355-390F for around 20min.
5: When the potatoes are soft, almost entirely drain them.
6: Mash the potatoes with the last of the butter, the salt, the pepper and the cinnamon.
7: Add the mince to the baking tray.
8: Spoon or pipe the potato evenly on top of the mince mix.
9: Bake at 160C/320F for around 1h.
There is no way to make this look more attractive. In many ways it’s kind of worse than curry…
Recipe 2: Fruits of the Forest Pie.
Very, very easy and very cheap if you don’t use expensive jam or swap it for honey and a dash of fruit juice. As it stood, we had a jar of 100% fruit jam that I wanted to use. Also amazingly good. Jon gave it a 4.5/5.
Makes 6 large slices or 8-12 smaller ones.
-200g/7oz plain flour
-3tbsp sugar/honey/concentrated grape/other sweetener
-200g/7oz mixed berries
-2tbsp berry jam
-2 mixing bowls
-1 fork or cutter
-1 rolling pin
-1 small, sharp knife
-1 baking tray
1: Mix the flour, sweetener and butter together until crumbs are formed.
2: Add the water little by little until the consistency of the dough is firm to the touch, elastic and not sticky. You won’t need all the water.
3: Place the dough in the fridge to cool.
4: Mix the berries, jam and raisins together in a bowl. Don’t worry about rehydrating the raisins, they will rehydrate themselves when cooking!
5: When the dough is cooled, take it out and break off 2/3 of it. Work the dough until it’s pliable again.
6: Roll it into a ball and roll it out until its as big as the pan, plus the height of the sides, plus about 1cm.
7: Grease the pan.
8: Carefully lower the dough into your pan. Press it into the corners.
9: Place in an oven at 160C/320F for 10-15min.
10: Whisk the egg.
11: Take the pie base and brush it all over with the beaten egg. Place back in the oven for 5min.
12: Fill the pie with the berry mix.
13: Take the other 1/3 of the dough and work it.
14: Roll it into a ball and roll it out so that the sections will go across the pie.
15: Using your sharp knife, slice the dough into a quadrilateral. Slice it into 6 or 12 strips.
16: Lay the strips over the top of the pie, weaving them.
17: Squish the strips onto the side of the pie and add egg to ensure they stick.
18: Glaze with more egg.
19: Bake at 160C/320F for 50min.
You can save the remaining egg for scrambled eggs or an omelet.
A more photogenic dish.
And that’s what Jon had for lunch today. He was very pleased. 😀