10 Sep 2007

Cheese and Onion Pie

Written by Caribbean Recipe Blogger in Dessert Recipes Comments Off on Cheese and Onion Pie

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(Shortcrust pastry)

Ingredients for shortcrust pastry:

150 g (6 oz) plain flour
1 ml spoon (1/4 teasp.) salt
75 g (3 oz) fat (1/2 vegetable shortening and 1/2 margarine)
cold water to bind

Ingredients for filling:

25 g (1 oz) margarine
400 g (1 lb) onions, peeled and sliced into rings
2 tomatoes, peeled and sliced
1 egg
150 ml (1/4 pt) milk
salt and pepper to taste
175 g (6 oz) cheese, grated

Method:

Make shortcrust pastry (see Mammy-apple Pie). Roll out to line a 20.5 cm (8 in) flan or pie dish. Trim edge. Prick the bottom with a fork and bake at 200Â°C (400Â°F), Gas Mark 6, for 20-25 minutes, or until pastry is just set. Remove from oven and allow to cool.Meanwhile, melt margarine in a large frying pan. Add onion rings and cook gently, covered, for 10 minutes. Add tomato slices and cook for a further 5 minutes, until onion is soft but not brown. Drain well and reserve a few onion rings for garnish.Spread onion rings and tomato slices evenly over base of pastry case.Beat together egg and milk in a bowl. Season to taste with salt and pepper. Stir in half the grated cheese and pour mixture over onion and tomato filling. Sprinkle remaining cheese over top. Top with reserved onion rings.

Bake at 190Â°C (375Â°F), Gas Mark 5, for 20 minutes until well risen and golden. Serve hot.

Serves 3-4.

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9 Sep 2007

Squash and Nut Pie

Written by Caribbean Recipe Blogger in Dessert Recipes Comments Off on Squash and Nut Pie

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(Shortcrust pastry)

Ingredients for shorcrust pastry:

200 g (8 oz) plain flour
1 ml spoon (1/4 teasp.) salt
100 g (4 oz) fat (1/2 vegetable shortening and 1/2 margarine)
cold water to bind

Ingredients for filling:

1 large squash, peeled and diced
100 g (4 oz) sugar
25 ml spoon (1,5 tbsp.) lemon juice
5 ml spoon (1 teasp.) cinnamon
125 ml (1/4 pt) water
100 g (4 oz) nuts, chopped
25 ml spoon (1,5 tbsp.) cornflour blended with 2 x 25 ml spoon (3 tbsp.) water
beaten egg or milk to glaze
a little sugar

Method:

Make shortcrust pastry (see Mammy-apple Pie) roll out half to line an 18 cm (7 in) pie dish.Put squash, sugar, lemon juice, cinnamon and water into a saucepan. Simmer, covered, for 5 minutes. Add chopped nuts and blended cornflour. Stir well. Cook, stirring occasionally, until mixture becomes smooth and glossy. Remove from heat and allow to cool.

Place filling in lined pie dish. Roll out remaining pastry for lid. Roll out remaining pastry for lid. Damp edges of pie with water and cover with pastry lid, pressing edges well together. Trim edge and pinch to seal.

Prick pastry lid with a fork and brush with beaten egg or milk. Bake at 220Â°C (425Â°F), Gas Mark 7, for 15-20 minutes, or until pastry is golden brown.

Remove pie from oven and sprinkle with a little sugar. Serve hot with a custard sauce.

Serves 4-6.

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7 Sep 2007

Chicken Pancake Platter

Written by Caribbean Recipe Blogger in Main Course 1 Comment →

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(Pouring batter)

Ingredients:

100 g (4 oz) plain flour
1 ml spoon (1/4 teasp.) salt
1 egg, beaten
250 ml (1/2 pt) milk
25 g (1 oz) bacon scraps
1 small onion, peeled and chopped
100 g (4 oz) cooked chicken, chopped
oil for frying
250 ml (1/2 pt) white sauce
50 g (2 oz) cheese, grated

Method:

Sift the flour and salt into a bowl. Add egg and milk and beat well to a smooth batter.Fry bacon scraps in a large frying pan until browned. Reserve some scraps for garnish. Add onion and cook until soft. Add chicken and cook for a few minutes.Heat oil in a shallow frying pan. Add just enough batter to cover base of pan. Fry quickly until underside is golden brown, then toss or turn pancake and cook lightly on the other side. Drain on absorbent paper. Repeat process until all the batter is used up.

Place spoonfuls of the chicken filling mixture on each pancake. Roll up and place in an ovenproof dish.
Pour white sauce over pancakes and sprinkle with grated cheese. Brown under a preheated grill.
Garnish platter with reserved bacon scraps. Serve hot.

Makes 4-6 pancakes.