Archive for Beef Recipes
Rinderrouladen with Sweet Potaoes, Mushrooms, Pickled Red Cabbage and Steamed Broccoli
(Click on all photos for full size)
Finally, I made another German dish. It’s a classic one, however I added a little twist, rolling in even more yummy goodness.
Recipe:
Cottage Pie (Shepherds Pie) with a Mashed Potato, Leeks and Cheese Crust
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Cottage Pie – England
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A bubbling sizzling Cottage Pie is ready to be served. let me add to the age-old British debate, what’s the difference between Cottage Pie and Shepherds Pie? From what I understand, Shepherds Pie is made with minced lamb, whereas Cottage Pie is made with minced beef.
Traditionally, a British housewife would make a Cottage Pie the day after the Sunday roast. Of course the roast was beef with vegetables. So, she would cut up finely all the ingredients, make a little roux or use gravy left overs, mix it all up, and then spread a layer of mashed potatoes over it and let it all brown up in the oven.
I decided to check up a variety of top British chefs, such as Delia Smith and others, pick out all the ingredients they offered (meaning, I actually stuck to the *overall* British recipe), and assembled my own dish. Thus, for example, one of the chefs I consulted, mentioned tomato paste, others tomato ketchup, or a tin of tomatoes others just chopped fresh tomatoes. I decided to use both fresh chopped tomatoes and a tin of chopped ones. However, previously I used freshly chopped tomatoes and tomato purée. What I am saying is, what I am offering here is what I and my dinner guests enjoyed, however it’s just a guideline. Just like, for certain, most British housewives made their own variation the day after the Sunday roast.
I took this mini micro video just before serving. Next time I shall use the camera in the horizontal / landscape way 
(if you increase the volume, you’ll actually hear it sizzling)
Recipe:
Cornish Pasty Family Recipe from Grandma Pengelly
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Piping hot Cornish Pasty - nose and taste buds tantalizing pure West-Country delight!
Late Grandma Pengelly, my former mother-in-law, took great pains to teach me how to make a proper Cornish pasty as enjoyed generations back. In fact it must have been the first and most important Cornish family tradition to pass on to the then new daughter-in-law.
