Pie & mash

[speedy808]

You all (Claret especially) may be interested to know I attempted to create this beloved dish in my kitchen last night. Despite the fact that my green liquor turned out brown (I used beef stock) and the pie was - embarrasingly - of the frozen, store-bought variety, it was quite tasty.

Yeah, I know it was probably nowhere near as good as the genuine article, but I really liked the way the parsley and vinegar gave the sauce a little bite.
Good stuff. My housemates liked it, too.

I guess I just couldn't wait 'til my summer pilgrimage.

OK, that's all. As you were.

[TheNewOrleansHammer]

You all (Claret especially) may be interested to know I attempted to create this beloved dish in my kitchen last night. Despite the fact that my green liquor turned out brown (I used beef stock) and the pie was - embarrasingly - of the frozen, store-bought variety, it was quite tasty.

Yeah, I know it was probably nowhere near as good as the genuine article, but I really liked the way the parsley and vinegar gave the sauce a little bite.
Good stuff. My housemates liked it, too.

I guess I just couldn't wait 'til my summer pilgrimage.

OK, that's all. As you were.


Hawaii, hey?
Was it a Spam pie?

Stupid joke, I know but I haven't been able to post for a while.

[speedy808]

Spam pie?!? LOL!

It's true. Spam = unofficial state meat of Hawaii.

Because Hawaii consumes more of the infamous canned meat than any other state in the union, we get all the experimental Spam products (doesn't that just make your mouth water?) first, before the rest of the country. Turkey Spam, Spam Lite, Hot & Spicy Spam (made with Tabasco), Bacon Spam ('made with REAL bacon bits'), and a few others I can't think of right now.

[TheNewOrleansHammer]

Spam pie?!? LOL!

It's true. Spam = unofficial state meat of Hawaii.

Because Hawaii consumes more of the infamous canned meat than any other state in the union, we get all the experimental Spam products (doesn't that just make your mouth water?) first, before the rest of the country. Turkey Spam, Spam Lite, Hot & Spicy Spam (made with Tabasco), Bacon Spam ('made with REAL bacon bits'), and a few others I can't think of right now.


Its always appealed to me how these threads evolve.

I guess the import prices of meat, amongst other things, must be quite expensive, it makes sense Spam would be popular out in paradise.

Bacon Spam!!!! Jesus Christ!!!!! you have got to be joking.

[speedy808]

From what I understand, Hawaii's fondness for Spam began during WWII, when canned foods were valued for their long shelf life, ease of preparation and affordability. When you don't know when the next boatload of food is arriving during wartime, you stock up.

Locals got really creative, substituting the canned meat in all sorts of exotic dishes and somewhere along the line several popular recipes were born.

It's not the most appetizing meat in the world, but add some teriyaki sauce, pineapples, soy sauce, brown sugar or whatever and it becomes quite palatable, in my opinion.

As for Bacon Spam, it seemed to be a response to the Danish brand of canned meat called Tulip, which boasts "real bacon bits" making inroads into the local supermarkets. Considering how much of that junk we consume out here, it's no surprise word reached the Danes.

Stop me before I start on the "canned meat wars" out here.

Could a Python joke be just around the corner?

[claret50]

Ingredients for proper pie & mash and green liqour, believe me, (my Wife is Jewish) and she comes from the East end
First, make sure the pie is home made, (mince) you'll need a tablespoon of butter & flour, some water drained from the mash, and some garden Parsley, that gives it the green colour.
mix all this stuff up in a saucepan until it thickens or not, to your liking, I don't do any of this, my Polly does, and it's just like the real stuff down at Manzes in Walthamstow!
Ps, NOH, cheers mate.

[speedy808]

Claret,

You wouldn't happen to have a recipe for the pie, would you? I've been looking (and googling) everywhere. No luck, though.

[claret50]

Claret,

You wouldn't happen to have a recipe for the pie, would you? I've been looking (and googling) everywhere. No luck, though.
Only the one the Wife uses speedy, minced beef, puff pastry, finely chopped onions & gravy (Bisto) how it's made I wouldn't have a clue, or a scooby! as someone mentioned in the bored thread.

[speedy808]

Found it!

To anyone who's interested:

Ingredients

600 Gram Lean minced beef (1 lb 5 oz)
2 Tablespoon Vegetable oil
1 Medium Onion, peeled and chopped
2 Cloves Garlic, crushed
2 Tablespoon Plain flour
2 Tablespoon Tomato puree
1 Teaspoon English mustard
75 Gram Mushrooms, finely chopped (3 oz)
300 ml Brown ale or bitter (11 fl oz)
400 Gram Puff pastry, or shortcrust or suet crust pastry (14 oz)
Milk or beaten egg to glaze

Method

Brown the minced beef in the oil in a hot pan, breaking up the mince with the back of a spoon as it browns.
Add the onion and garlic and cook 2 minutes. Stir in the flour and tomato puree and cook a further 2 minutes. Add the mustard, mushrooms and brown ale and bring slowly to the boil. Cover then simmer for 20 minutes. Cool.
Turn the mixture into a 1 litre (1 3/4 pint) pie dish or 4 individual pie dishes.
Roll the pastry out large enough to cover the large pie dish or smaller dishes. Cut pastry to fit and press firmly onto the dish. Brush with milk to glaze.
Bake at 220 °C / 425 °F / Gas 7 for 15 minutes for small pies 20-25 minutes for large or until the pie is golden.
Serve with a dollop of mashed potato and some parsley liquor to recreate the famous East End speciality of Pie, Mash and Liquor.

Serves 4

[claret50]

Well done speedy, it's all gobbledegook to me mate, but when cooked properly it's the best food in the world, another Abbot methinks!

[speedy808]

I'm really not much of a cook myself. My diet consists of two types of food: fast and easy. This is obviously not a complicated recipe, but all these steps appear rather daunting to a no-fuss bachelor like myself. What the hell, can't hurt to give it a shot!

[EastHammer]

Found it!

Serve with a dollop of mashed potato and some parsley liquor to recreate the famous East End speciality of Pie, Mash and Liquor.




and vinegar

[TheNewOrleansHammer]

I'm really not much of a cook myself. My diet consists of two types of food: fast and easy. This is obviously not a complicated recipe, but all these steps appear rather daunting to a no-fuss bachelor like myself. What the hell, can't hurt to give it a shot!


When I rads statements like that, I realize the benefits of marrage. I think I'm going to ask if the 'ball and chain' (trouble and strife) will attempt this recipe at the weekend.

Speedy have you ever heard of Christopher Moore?

He has to be one of the funniest authors of all time and lives over in Hawaii.

I'm going to give you all one of my favourite passeges its from Bloodsucking Fiends.............


.......Women seem to have some collective plan, and most of it seemed to involve getting men to do stuff that they didn't want to do. He skimmed an article entitled: "Tan Lines: Sexy Contrast or Panda Bear shame?- A Psychologist View," then flipped to one entitled: "Mens Love for Sports Analogies: How to Use Vince Lombardi to Make Him Put the Seat Down."(When one player falls in, the whole team gets a wet butt.") He read on: "When its forth and ten and Joe Montana decides to go for it, would his lineman tell him that they won't go to the store to get him tampons? I don't think so." And "Of course Richard Petty doesn't want to wear a helmet, but he can't drive without protection either." By the time Tommy got to the warnings about never using Wilt Chamberlain or Martina Navratilova as examples, he was completly disenchanted. How could you deal with a creature as devious as woman?
He turned the page and his heart sank even further. "Can You Tell Him He's A Lousy Lay?: A Quiz."
Tommy thought, this is exactly the kind of thing that made me stay a virgin until I was eighteen..............


I could post the 'quiz' but its alittle rude and I don't know if it's appropriate.

[Footstomper]

Found it!

To anyone who's interested:

Ingredients

600 Gram Lean minced beef (1 lb 5 oz)
2 Tablespoon Vegetable oil
1 Medium Onion, peeled and chopped
2 Cloves Garlic, crushed
2 Tablespoon Plain flour
2 Tablespoon Tomato puree
1 Teaspoon English mustard
75 Gram Mushrooms, finely chopped (3 oz)
300 ml Brown ale or bitter (11 fl oz)
400 Gram Puff pastry, or shortcrust or suet crust pastry (14 oz)
Milk or beaten egg to glaze

Method

Brown the minced beef in the oil in a hot pan, breaking up the mince with the back of a spoon as it browns.
Add the onion and garlic and cook 2 minutes. Stir in the flour and tomato puree and cook a further 2 minutes. Add the mustard, mushrooms and brown ale and bring slowly to the boil. Cover then simmer for 20 minutes. Cool.
Turn the mixture into a 1 litre (1 3/4 pint) pie dish or 4 individual pie dishes.
Roll the pastry out large enough to cover the large pie dish or smaller dishes. Cut pastry to fit and press firmly onto the dish. Brush with milk to glaze.
Bake at 220 °C / 425 °F / Gas 7 for 15 minutes for small pies 20-25 minutes for large or until the pie is golden.
Serve with a dollop of mashed potato and some parsley liquor to recreate the famous East End speciality of Pie, Mash and Liquor.

Serves 4
Garlic???????????? Tomato Puree????????? Yer aving a laugh mate! You are gonna be SOOOOOOOO disappointed when you get to London.
Tell you what tho, I'm gonna give it a go.

[speedy808]

Let me know how you fare, 'Stomper. I'll try it on my end as well.

Oh, and I forgot about the worst offender yet - "Spam with Cheese". I kid you not. I saw it again last night in Safeway while hunting for the ingredients for the recipe.

I'm almost tempted, out of sheer curiosity 'cause it sounds so awful.

http://images.google.com/imgres?imgurl=http://www.geocities.com/rasiii%40sbcglobal.net/meat/images/32g.jpg&imgrefurl=http://www.geocities.com/rasiii%40sbcglobal.net/meat/pages/32a.html&h=401&w=211&sz=15&tbnid=S4enOW3L7E4J:&tbnh=120&tbnw=63&hl=en&start=1&prev=/images%3Fq%3D%2522spam%2Bwith%2Bcheese%2522%26svnum%3D10%26hl%3Den%26lr%3D%26sa%3DN

[Footstomper]

Let me know how you fare, 'Stomper. I'll try it on my end as well.

Oh, and I forgot about the worst offender yet - "Spam with Cheese". I kid you not. I saw it again last night in Safeway while hunting for the ingredients for the recipe.

I'm almost tempted, out of sheer curiosity 'cause it sounds so awful.

http://images.google.com/imgres?imgurl=http://www.geocities.com/rasiii%40sbcglobal.net/meat/images/32g.jpg&imgrefurl=http://www.geocities.com/rasiii%40sbcglobal.net/meat/pages/32a.html&h=401&w=211&sz=15&tbnid=S4enOW3L7E4J:&tbnh=120&tbnw=63&hl=en&start=1&prev=/images%3Fq%3D%2522spam%2Bwith%2Bcheese%2522%26svnum%3D10%26hl%3Den%26lr%3D%26sa%3DN
Dont try it on your end! Could result in nasty burns. My mum says (rightly) you need eel water to make the liquor properly. By the way she makes great spam fritters!

[claret50]

[QUOTE=Footstomper]Dont try it on your end! Could result in nasty burns. My mum says (rightly) you need eel water to make the liquor properly. By the way she makes great spam fritters![/QUOTE
Your Mum's spot on stomper, it's the eel juice which I'm convinced is the "secret" ingredient that gives the pie it's flavour, and there's definitely no garlic or tomato pureé in the pie either speedy, nothing as fancy as that in Manzes!!

[TheresaWHUFC]

Found it!

To anyone who's interested:

Ingredients

600 Gram Lean minced beef (1 lb 5 oz)
2 Tablespoon Vegetable oil
1 Medium Onion, peeled and chopped
2 Cloves Garlic, crushed
2 Tablespoon Plain flour
2 Tablespoon Tomato puree
1 Teaspoon English mustard
75 Gram Mushrooms, finely chopped (3 oz)
300 ml Brown ale or bitter (11 fl oz)
400 Gram Puff pastry, or shortcrust or suet crust pastry (14 oz)
Milk or beaten egg to glaze

Mmmmm, sounds lovely...BUT

garlic?

garlic?????!!!!!!!!

Nah, none of that fancy stuff dahn the East End thank you ;)

[Footstomper]

Mmmmm, sounds lovely...BUT

garlic?

garlic?????!!!!!!!!

Nah, none of that fancy stuff dahn the East End thank you ;)
Frankly I'm doubtful about the mushrooms and even think the mustard is pushing it a bit

[speedy808]

Yeah, I'm having some right now. I can't say I'm impressed with myself or the recipe. It's not bad, though. I guess i'll just have to wait 'til summer to try the real deal. Oh well, I gave it a shot.