Tuesday Of Second Lockdown, Second week!

We both go for an early ( well not so early ) morning walk. He goes one way and I the other. Yesterday, he ventured into what I consider a No Go Area, well I say I consider it NO GO, as this was the way it was described to me by a policeman. He commented that it seemed to be business as usual! Meanwhile I venture into the wonderful The Regents Park. Why do I call it The Regents Park? Well, The Regent’s Park is named after The Prince Regent, sometimes known as the playboy prince, who later became King George IV (1762-1830).

The Regent’s Park is one of London’s eight Royal Parks and covers an area of 395 acres.!

There are more than 12,000 roses, over a 100 species of wild birds and a breeding population of Hedgehog, which are endangered. No small wonder that I make this venue my morning walk .

Last night was a tale of two dinners. Browsing through one of my many books I came across a recipe from a traditional Pie Shop. M.Manze, has been around since 1902 and make basically pie and mash with a sauce or eel pies, both traditional of the Victorian era. Apparently the recipe is a secret, but when I looked at what is supposed to be their version of a meat pie, I was not convinced, so took the basic idea and played with it.

Himself gave it a thumbs up.

With this quantity I made three individual pies.

  1. 2 tsp of powdered stock, I used veal stock powder mixed in with
  2. 200mls boiling water
  3. A good splash of either red wine or red port
  4. 1large onion chopped
  5. 2 medium potatoes peeled and diced
  6. 2 cloves garlic chopped
  7. 500 grms minced beef,
  8. salt and pepper to taste
  9. a splash of olive oil
  10. I added a handful of button mushrooms ( optional)
  11. A portion of ready made puff pastry

Heat the oil, add the onion , garlic and potatoes and cook for about 5 minutes. Add the meat and stir well in and cook for about another 5 minutes. Add the stock, red wine/port and mix well, cook just to reduce the liquid a little.

Put the mixture into either one largish dish or smaller ones. Roll out the pastry, and place on top of your dishes. Glaze with egg and bake at 180C ( fan) 200 normal, for about 20 minutes until golden brown.

At M.Manze they serve their pies with what they call a liquor, it seems more like a parsley sauce, but here goes.

  1. 1 tbsp unsalted butter
  2. 1 tbsp cornflour
  3. 150 mls chicken or vegetable stock
  4. 1tbsp cream ( optional)
  5. 1/2 cup chopped parsley ( I prefer the curly type)

This can be done easily in the microwave, put the liquid, butter and cornflour into a microwave proof jug or bowl and heat on high for one minute. Stir and repeat, until it thickens.

Add the cream and parsley and stir in.

I served it with green beans and a baked potato, but traditionally it would be with mash.

Me I had Mozzarella with avocado and salad! Because, look what arrived from Spain today !

One thought on “Tuesday Of Second Lockdown, Second week!

  1. This is getting creepy! One of us is stalking the other! I’m literally in the middle making meatloaf which is 90% the same recipe as your meat pie!


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