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.
- 2 tsp of powdered stock, I used veal stock powder mixed in with
- 200mls boiling water
- A good splash of either red wine or red port
- 1large onion chopped
- 2 medium potatoes peeled and diced
- 2 cloves garlic chopped
- 500 grms minced beef,
- salt and pepper to taste
- a splash of olive oil
- I added a handful of button mushrooms ( optional)
- 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 tbsp unsalted butter
- 1 tbsp cornflour
- 150 mls chicken or vegetable stock
- 1tbsp cream ( optional)
- 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!”
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!