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How To make Forfar Bridies (Irish)
12 oz Lean ground lamb or
-ground beef 1 md Onion, chopped
3/4 ts Worcestershire sauce
Salt, freshly ground pepper 2 tb Beef broth or stock
Pastry for double-crust pie 1 Egg white, frothed lightly
-with a fork 1. Cook meat until it is no longer pink; drain thoroughly and add onion,
Worcestershire sauce, salt, pepper and just enough stock or broth to moisten the mixture. 2. Heat oven to 350 degrees. Roll pastry on a floured board to a 1/8-inch
thickness. Cut into rounds; depending on preference, they can be from 3 to 6 inches in diameter.
3. Spoon filling onto the bottom half of each circle; fold over and crimp
edges tightly. Brush lightly with egg white and cut three slashes in top of each. 4. Place on flat baking sheet. Bake until golden, 30 to 35 minutes. Serve
hot Posted By japlady@nwu.edu (Rebecca Radnor) On rec.food.recipes or rec.food.cooking
How To make Forfar Bridies (Irish)'s Videos
Traditional Scottish Tattie Scones recipe & cook with me! :)
Hey guys :) Today I’m making ‘Tattle’ (potato) scones….here’s what you’ll need if you decide to give it a go…….
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Shopping List:
Half pound (225g) boiled and mashed potatoes, King Edwards if you can get them.
2.5oz (65g) plain or all-purpose flour
1oz (25g) Butter
Half teaspoon salt
Pinch of black pepper
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Let’s Cook!
1. Boil the potatoes in salted water until tender.
2. Drain the potatoes and mash them with the butter, salt & pepper
3. Mix in the flour to make a stiff dough. The exact amount of flour will depend on the type of potatoes used.
4. Roll out the dough on a floured surface to around 5 to 6 mm thickness.
5. Cut into rounds, use a saucer or small tea plate as a guide.
6.Score the dough to mark 4 equal wedges.
7. Cook in a heavy pan or griddle which has been very lightly greased.
8. Cook each side for about three minutes on a medium heat until the scones are golden brown.
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Thanks for watching guys :) x
Scottish Steak pies | Easy meat pie recipe :)
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Welcome back to What’s For Tea :) and today for tea I made these wonderful steak and gravy pies :) I’m using ready rolled pastry, but if you make good pastry…feel free to use your own :) I’m no pastry chef, so I prefer to use ready made :)
These are so tasty, I highly recommend you give these a go! These are so rich…that’s the red wine! If you don’t want to use red wine, just use more beef stock :)
Everything I used will be mentioned below incase you want to make it for yourself. Thanks for stopping by,
-Cheryl x
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What I used (makes 4 individual pies)
1 .5 lb (24oz) Braising steak/Casserole steak/chuck steak - cut into chunks
1 Onion - Diced
2 Garlic cloves - Chopped
2 Tablespoons plain/all purpose flour
200ml (7 fl oz) Beef stock/broth
400ml (13.5 fl oz) Red wine (I used Merlot)
1 Tablespoon tomato puree/paste
1 Tablespoon Worcestershire sauce
2 Bay leaves (optional)
Olive oil for frying
Salt & Pepper to taste
1 Sheet ready made shortcrust pastry (for the pie cases)
1 Sheet ready made puff pastry (for the pie lids)
1 Beaten egg
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Irish Beef Hand Pies with Guinness Cheese Sauce
Chef Tom fires up the Napoleon P500 Gas Grill for Irish Beef Hand Pies and Guinness Cheese Sauce, just in time for St. Patrick's Day!
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Traditional Scottish Stovies. Recipe & Cook with me :)
So for tea tonight we're having Traditional Scottish stovies, made with minced beef. This is super easy to make and takes just over an hour to cook...you could also follow this exact recipe for the slow cooker, but it would take around 8 hours on high. This is super tasty, inexpensive & easy! Let me know if you decide to give it a go. Take care x
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Colcannon | Irish Colcannon easy recipe :)
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or why not consider clicking the ‘join’ button here on YouTube to become a channel member?
Cookware set available to purchase on Amazon: KOCH SYSTEME CS 9 Pieces Cookware Set:
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Welcome back to What’s For Tea. Today I made Colcannon! Also known as Irish mashed potatoes. Absolutely delicious and so easy to make, and a great side for almost anything :)
Having done a wee bit of research there’s seems to be no set ‘recipe’ and no two people make colcannon the same way. Some people use cabbage, others say you should use kale :) Some say not to use butter or cream because traditionally this would have been too expensive to use back in the day. Then there’s the bacon argument…use it it don’t use it, its’ up to you! But I think it’s adds a lovely flavour and much needed texture. However you end up making it, I hope you enjoy.
I’ve listed everything I used below…in case you want to give it a go for yourself.
Thanks for stopping by and until I see you next, take care x
-Cheryl
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Here’s what I used (serves 4-5 people as a side)
2 lbs / 1kg Potatoes - peeled and cut into large chunks
120g /4.2 oz Kale or cabbage - roughly shredded
6 Bacon rashers - roughly cut into bite size pieces
1 Medium brown onion - Thinly sliced
Butter for frying
A splash of single cream
Salt & pepper to taste
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CONTACT ME:
New P.O. Box coming soon!
Instagram: whatsfortea3
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askwhatsfortea@outlook.com
Support my wee channel (only if you want :)
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Traditional Stottie Recipe
✅ Full recipe:
This is a Traditional Stottie Recipe which is a simple, round, flat, yeasty bread loaf with a distinct indent in the center. An iconic part of the culinary heritage of the North East of England that’s usually used for sandwiches, but is also perfect served warm with a little butter.
#stottierecipe #stottiebread #britishbread