Foodie Thursday
Chef Nigel Barden cooks up another treat for Simon Mayo and the team on Foodie Thursday! Plus there's a brand new listener confession for the team to consider.
Matt has the sports news, Rebecca is on the money and Sally updates the travel.
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Ricky Skaggs
Country Boy
Nigel Barden's Bedfordshire Clangers
Bedfordshire Clangers听
from Paul Hollywood鈥檚 Pies & Puds (Bloomsbury)
听
These pies have a savoury filling at one end & a sweet one at the other. 听They used to function as complete, portable meals for farm labourers 鈥� the savoury portion would be marked by 3 steam holes, & the sweet with 2, so everyone knew which end to eat first. 听The name may come from an old Midlands word 鈥榗langing鈥�, which means 鈥榚ating with great relish鈥�.
听
Makes 4
听
Prep time 45 mins
Cooking time 45 mins
听
Ingredients
听
For the Suet pastry
300g self-raising flour
1 tsp fine salt
100g beef suet
50g cold unsalted butter, cut into roughly 1cm dice
About 200ml very cold water
1 egg, beaten, to glaze
听
For the savoury filling
1 tbsp vegetable oil
25g unsalted butter
1 small leek, trimmed, quartered lengthways & thinly sliced
1 large potato, about 250g, peeled & cut into 5mm dice听
175g uncooked gammon, cut into 1cm cubes
1 tsp English mustard
Salt & pepper
听
For the sweet filling
50g soft brown sugar
1 small cooking apple, about 150g peeled, cored & diced
1 pear, about 150g peeled, cored & diced
50g sultanas
陆 tsp ground cinnamon
15g unsalted butter, cut into 4 pieces
听
Equipment听
Large baking sheet (lipped)
鈥�
听
Method
1.
First make the savoury filling.
2.
Heat the oil & butter in a frying pan over a medium heat.
3.
Add the leek & potato & cook gently for about 5 mins, until the leek is soft.
4.
Add the gammon & cook for another 5 mins, until it鈥檚 just cooked.
5.
Take off the heat & stir in the mustard & some salt & pepper. 听Leave to cool.
听
6.
To make the sweet filling, just mix all the ingredients, except the butter, together in a bowl.
听
7.
Heat your oven to 220C / gas 7. 听
8.
Line a large lipped baking sheet with baking parchment.
9.
For the pastry, mix the flour, salt & suet in a bowl.
10.
Add the butter & rub in lightly with your fingertips until the mix resembles breadcrumbs.
11.
Stir in just enough cold water to form a soft dough.
12.
To assemble, lightly dust a work surface with flour & roll out the dough to about 60 x 25cm.
13.
Now cut across into 4 rectangles, about 25 x 15cm.
14.
Trim the edges so they are neat & straight, then roll the trimmings from each portion of dough into a little sausage.
15.
Brush a line of beaten egg across the middle of each piece of pastry & lay the pastry sausage on it.
16.
Pinch to form a 鈥榙am鈥� which will keep the fillings separate.
17.
Put one quarter of the savoury filling on one half of each piece of pastry & one quarter of the sweet on the other.
18.
Top the sweet filling with a dot of butter.
19.
Brush the pastry edges with beaten egg.
20.
Fold the pastry over the fillings to form a long sausage roll shape.
21.
Press either side of the central pastry 鈥榙am鈥� & press the edges together to seal.
22.
Make 3 diagonal slashes on the savoury ends & 2 on the sweet.
23.
Transfer to the baking sheet, seam down & brush with egg.
24.
Bake for 15 mins, then turn the oven down to 180C / gas 4 & bake for a further 20 mins.
25.
Serve the clangers hot or cold.
听
Nigel's Top Tips
- Generally, the cooler the pastry the better, making for a light, slightly crumbly pastry, rather than a heavy, greasy one. 听
- On a hot day it's worth chilling your flour for a little while before commencing.
Broadcast
- Thu 24 Oct 2013 17:05大象传媒 Radio 2