If you fancy some mutton to make either the dishes below or anything else then we have joints priced at £7 per kg...
The Pie...
This does make a BIG pie reminiscent of Despertae Dan.
Ingredients:
Pastry:
400 - 500g plain flour
150 -200g Fat, cubed (I prefer lard but stork will do)
150g grated cheese (Proper mature cheddar)
Cold water to bind
Filling:
One large onion diced
A little olive oil
1 kg Mutton shoulder, diced (or left over mutton from the delicious roast)
250g new potatoes
100g frozen peas
1/2 Jar redcurrant Jelly
4 tablespoons Mint Sauce
1tr Lamb Stock (Stock cube stuff is good)
Corn flour
Method:
1. For the pastry add flour and fat and rub until fine
crumbs, add a generous pinch of black pepper (Don't add salt as there is plenty
in the cheese)
2. Add the cheese and work in as you have the fat but not
too much
3. Once mixed add just enough cold water to bind
4. Bring Pastry together into a dough.
5. For the filling, add the diced onion to a hot pan with a
little olive oil. Saute until golden
6. Add the lamb and brown (Unless using left overs then skip to step 7)7.Cover the lamb with the stock and add the peas, mint sauce and redcurrant jelly. Stir until Jelly has dissolved.
8. Place pot in the oven for at least four hours, adding the potatoes during the last hour. (If using left overs just add the potatoes and simmer for 45 mins)
9. Once the lamb is deliciously tender and the potatoes are cooked, add 4 teaspoons of cornflour to a mug and mix with cold water. Once mixed, stir cornflour into lamb to thicken the gravy.
10. Roll out 2/3 of the pastry and line a genrous pie
dish.
11. Fill with meat, veg and gravy12. Roll out the remaining 1/3 and place as lid. Cut a hole to let steam escape and crimp the edges
13. Glaze and cook one 170 degrees C for 40 mins - 1hour or until golden and crisp
Job done!!!
Roast Mutton
1. Take one of our legs or shoulders of mutton
2. Place on a trivet of onions in a large roasting dish
3. Fill the bottom of teh roasting dish with white wine until it just touches the bottom of the meat
4. Sprinkle the mutton with a little salt, pepper and either chopped thyme or rosemary.
5. Cover tightly with foil
6. Cook in a low oven (160 degrees Celsius) for 6 hours
7. Serve with whatever takes your fancy, sauteed cabbage and roast potatoes are a personal favourite)
