Thread: Good British Meals.

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Remove from the pan when slightly browned.





Pack the pastry with the onion and garlic mix, or just onion.

Place the lids on top and then sit the lightly fried fillets of steak
on top.




Add more onion and garlic over the steaks.




Then make a couple of larger pastry lids to cover the same.


Shame to cover them really, they are looking really good.





This is how they should look when covered up.





Mix a couple of eggs up and cover the full pastry with the same
to seal.



You can now place the partly boiled potatoes on an oven tin to
bake the same with the pastry, steak, and onion/garlic mix.


Allow 35 - 40 minutes on a 200 setting (electric).




Now, that's looking pretty good.

The aroma is mouth watering delicious.

Nice, I'm tempted to try that as I've got loads of pastry left. I made a beef wellington a few weeks back but the overall flavor combination was too savory for me. My own interpretation, (based on this) could be just the ticket!

Serve up with the roasted potatoes, tomato's and as Flobo did
sliced green beans.






Isn't that a fantastic meal.


You can of course serve with hand cut chips, boiled or mashed
potatoes.


Personal choice comes into this part of the meal.


Must say, that was absolutely delicious.

Originally Posted by The Fresh Prince

Nice, I'm tempted to try that as I've got loads of pastry left. I made a beef wellington a few weeks back but the overall flavor combination was too savory for me. My own interpretation, (based on this) could be just the ticket!

Nice one FP.

You won't be disappointed, I can assure you.

Can you ask her how she keeps the base pastry dry without the juice from the beef making it soggy?

I seared my meat off but my wellington was sat in a pool of juice when I took it out the oven. I was thinking about doing them on a rack so that at least the juice could run off and they wouldn't be sat in it.

The eldest Grandson came round for his dinner last night.


Flobo had a nice sirloin in for him






She fried it nicely, along with a locally made sausage,
served up with a little of the garlic and onion mix plus the roast
potatoes, green beans and tomato's as per the Beef Wellington preparation.


His clean plate more than denoted how tasty and satisfying he
found that.

Originally Posted by The Fresh Prince

Can you ask her how she keeps the base pastry dry without the juice from the beef making it soggy?

I seared my meat off but my wellington was sat in a pool of juice when I took it out the oven. I was thinking about doing them on a rack so that at least the juice could run off and they wouldn't be sat in it.

Prick it all over, place the onions on the same and it will stay
perfect. But you must bake the pastry until it rises first of all.



Also seal the meat by cooking partly in the frying pan
before you place on pastry.



So above you have the pastry slightly cooked packed with onion
and lid on (until it rises) then place steak on top, then add a full
pastry lid over everything.

You must glaze it all with the egg mix.

Put holes in top of pastry to allow steam to escape,
which in turn should stop the pastry becoming soggy.

Bake in oven accordingly on a baking tray.



Should look like this when you have finished.

Don't put on a grill, or it will run through in a big mess.

Thanks for the 'Greens for Flobo' appreciated.

Great! Looking forward to trying this.

We had a light meal last night.

Flobo had bought some really nice smoked salmon.


A decent piece as well.




She roasted some potatoes with a little garlic plus a few of
those small tasty vine tomato's, then added some spring onions.




It made a really nice meal, the salmon was delicious.

Has Flo tried a 'salmon wellington' Mathos. The pastry case keeps the salmon from drying out too much- for my money it works even better than a beef wellington.

^ She has Sabang, nice too.

A few new Jersey potatoes boiled along with the Salmon Wrap
(Salmon Encroute being it's official title,) Flobo tells me.

You can add spinach or a good layer of water cress as
a layer on each side of the salmon prior to cooking the
same.

Serve it with various vegetables according to your preference.

Asparagus, and carrots are a nice compliment.

It always makes a really nice meal.

Originally Posted by Mathos

A few new Jersey potatoes boiled along with the Salmon Wrap (Salmon Encroute being it's official title,) Flobo tells me.

so it is a French meal, not a British one!

Well, I hate to cook but I'll bring the beer

Looks delicious buddy!

Originally Posted by Mathos

Salmon Encroute being it's official title,

forgot to mention- crackin' good with a bernaise or hollandaise.

^ Tweaking the enjoyment up Sabang.

Originally Posted by Lancelot

Well, I hate to cook but I'll bring the beer

Looks delicious buddy!

That will do fine Lancelot.

Originally Posted by DrAndy

Originally Posted by Mathos

A few new Jersey potatoes boiled along with the Salmon Wrap (Salmon Encroute being it's official title,) Flobo tells me.

so it is a French meal, not a British one!

You're jumping to conclusions there DA.

Alex De Large wasn't French either,
Stanley Kubrick couldn't have made a film like that
with a French Man in the leading roll.

A Frenchman would never get his tongue round quotes
that Alex came out with;-

" We were all feeling a bit shagged and
fagged and fashed, it being a night of no
small expenditure"

or

"There was me, that is Alex, and my three droogs,
that is Pete, Georgie, and Dim, and we sat in the
Korova Milkbar trying to make up our rassoodocks
what to do with the evening. The Korova milkbar
sold milk-plus, milk plus vellocet or synthemesc or drencrom,
which is what we were drinking.
This would sharpen you up and make you ready for
a bit of the old ultra-violence. "

Classics them.

British Classics, like the Salmon Encroute.

The Handle to these things is merely a 'guinea stamp.'

You'd appreciate the end of the world or going down
a rabbit hole if you were on LSD like Louis Carrol
(AKA Charles Lutwidge Dodgson could have been,)
now he knew mad from French.

"Mad as a March Hare," springs to mind.

Aldous Huxley bounces up as well,
he had plenty to write about with his
mescaline intake.

"Doors of Perception".

Glad we have cleared that up DA, it would have worried me.

That dish:- Salmon Encroute. It was Russian but it doesn't matter one iota which thread it's on.

The Sun never set on The British Empire for a long, long time.

We had some exceptionally nice Gammon the other night.




The eldest grandson called round, he loves Grannies cooking.

They all do, but he makes sure he gets here about twice a month or so.




She cooked them a while and then
added some of those tasty oyster mushrooms
which bolster the flavour.

Flobo wanted hers plain,
she rarely adds anything to her own dishes.

Nice sausages too.

The Gammon and Sausages come from Dukeshill.

So we are talking quality cuts.

Then she added some
Grandma Singletons cheese
to mine and Grandsons.



Some of those very tasty vine tomato's.





There was a really rich aroma coming from the kitchen.

I'd been refurbishing one of the bedrooms
for the last couple of weeks or so, then going
to the gym most days, so I'm more than ready
for a good meal.

Behaving myself though, watching the calories.


Two sausages for me, the other for the Grandson.

Well wouldn't you.

Nice fried egg over the top.





Gammon a la DeGaule.

Ready for the oven.





Twenty five minutes or so later and you
have a brilliant pie dish.





Doesn't that look the part.


Flobo had grilled about four really nice rashers of lean
back bacon. She had also boiled some small potato's
a few carrots and some green beans.

It's our preference to serve whilst hot, sit down
and enjoy.

As mentioned, I forgot to take photographs of the finished servings,
we were both talking and enjoying far too much.


Delicious.

How is your diet going mate?

That gammon steak and pie made my heart race.

Your a lucky man Mathos.

Thanks for sharing Mathos.

Every dish looks spectacular, apart from the pineapple missing on the gammon

Im definately off for a carvery today now