What did you cook or eat today (November 2020)?

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epicuric said:
I have seen them with a partly open top, but I have no idea why this is done. I can imagine a small hole to let steam out though. Looks great BTW!
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I've just remembered the full title of the recipe. It was Huntingdon Fidget Pie, which I think is in Cambridgeshire? So probably not too near your neck of the woods.
 
A beautiful pavlova heart for our anniversary from a local baker 😍 and delicious too!
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Burt Blank said:
Thank you Creekers. I accept your complement with great humility, having been to your country and knowing how the populous revere's a meat pie and a gallon of Fosters I feel humbled. In fact one of the few factory crisps I like is Lays Aussie Meat Pie flavor View attachment 50430
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I love beer, but can't abide Fosters. I don't know anyone here that drinks it. Mind you, if there was absolutely nothing else in the fridge I'd probably still endure it.
 
Last nights diner. Green,red and purple salad with Pork Pie. The pie . The crimp at the top leaked a bit so just around that area the jelly stock was lost leaving 95% jellied. I will leave more of the pork belly fat in the meat mix next time. Mrs B said she would try for a thinner crust, I thought it was Okay. The bake was good, the jelly stock soaked into the chopped meat and held it together so it cut well. Overall flavor was excellent. 8/10
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Cooking tonight dinner. Thanks to rascal present of his own blend of garam masala its spiced yogurt chicken thighs. So far I fried onions. garlic and ginger. I then added the G/M and fried it a bit (magnificent aroma) then I added the thighs and colored them. I then added the yogurt and carried on frying for a bit. I then put the pot in the slow cooker. I will add ground almond towards the end to thicken and enrich.
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Burt Blank said:
Last nights diner. Green,red and purple salad with Pork Pie. The pie . The crimp at the top leaked a bit so just around that area the jelly stock was lost leaving 95% jellied. I will leave more of the pork belly fat in the meat mix next time. Mrs B said she would try for a thinner crust, I thought it was Okay. The bake was good, the jelly stock soaked into the chopped meat and held it together so it cut well. Overall flavor was excellent. 8/10View attachment 50462View attachment 50463View attachment 50464View attachment 50465
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Excellent. I'd say that pastry looks perfect.
 
epicuric said:
Excellent. I'd say that pastry looks perfect.
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Thank you mate I will tell her. She free handed it, so it was not as uniform as she would have liked. Since her Dad died a few month ago and then the car crash she lost her cooking Mojo. I taught her French and British baking when we settled down together. She got her notes out and is preparing to make a Christmas cake, Pudding and Stollen. I had never made stollen so I think it is a Paul Hollywood recipe. I need a good recipe for suet less mince meat as we can't find anything like Attora here. Her Mojo is back.
View: https://www.youtube.com/watch?v=fNn-KqwRCiU&ab_channel=mangeldeth74
 
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