Cheese and chives and rosemary biscuits

butter	g	250
sr flour	g	500
yolks		2
salt		to taste
pepper		to taste
milk	ml	120
cheese	g	250
rosemary	g	10
chives	g	7

First cut your herbs; I just picked what looked enough then weighed them out of interest
Because I was going to use a biscuit press I wanted everything to be fine enough to go through the holes
I used Mrs Doughnut's mini chopper which sits on the end of a stick blender
It worked very well on the rosemary but not so well on the chives which are soggy so they get whizzed around, stick to the chopper wall and the bits are not fine enough

So, I mixed the two and tried again, it looks ok but

it ain't enough, the wet stuff still sticks to the wall

so add flour and do it again, now it's like talc

Anyway, the final mix was too wet and the mighty biscuit gun struggled, the biscuits wouldn't stick to the tray and needed to be dug out with a spoon so I used fingers and forks

Changes for the next go

butter	g	250	190
sr flour	g	500	500
yolks		2	3
salt		to taste	to taste
pepper		to taste	to taste
milk	ml	120	80
cheese	g	250	150
rosemary	g	10	10
chives	g	7	10

29 Dossidges

600g belly pork
400g lean pork
100g breadcrumbs
2 red onions
1 apple

15g ground spices comprising
1tsp allspice
1tsp white pepper
1tsp black pepper
1tsp caraway seeds
1tsp coriander seeds
2 cloves
2 green cardammoms

Remove pork rind, cut into thin slices
Add to pan, cover with water, bring to boil, drain
Cover with water again and simmer for an hour, cool

Cube the pork and freeze, together with the cooled rind, for 30 minutes

Using 8mm screen
Mince the pork, onions and apple into big bowl
Mince the rind into small bowl

Using 3mm screen
Mince the rind twice and add to big bowl

Using 5mm screen
Mince the contents of the big bowl

Add spices and breadcrumbs and mix thoroughly

Stuff into skins. First make one long sausage

Then pinch and twist

Scrape out mincer and roll remains into foil tubes

Leave in fridge overnight to mature then freeze what you're not going to eat within a day or so

It may look dry but it's not and it is e x t r e m e l y spicy

Fresh bread and a stripe of Столичная Горчица - Stolichnaya mustard

Finally, the economics

600g belly pork	£3.78	£3.78
400g lean pork	£2.67	£2.67
100g breadcrumbs
2 red onions	£0.50	£0.50
1 apple	£0.30	£0.30
skins	£1.50
	£8.75	£7.25
	£/kg 6.48	£/kg 5.37

decent sausages range from 7.50 to a tenner a kilo so......

Mango pulp and an ice cream maker

Mango and yogurt ice cream	Rhubarb and mango sorbet
290g mango pulp 85g   yolks (5) 300g Greek yogurt 150g milk 40g fructose 2 tspn sorbet stabiliser	450g rhubarb 150g sugar 100 ml water 290g mango pulp 1 splash lemon juice 2 tspn sorbet stabiliser
Heat the yogurt & milk until just boiling It'll split, don’t worry Pour some into beaten eggs, wait 10 seconds, add the rest, stir Return to the pan and heat until nearly boiling stirring continuously Turn off heat Add mango, fructose and stabiliser, stir Place pan in sink of cold water Blitz with stick blender to unsplit it Churn	Cook rhubarb for10-15 minutes Cool Puree with Kenwood strainer Stir in mango, lemon juice and stiliser Churn

Mango ice cream

290g mango pulp
85g   yolks (5)
300g Greek yoghurt
150g milk
40g fructose
2 tspn sorbet stabiliser

Heat the yoghurt & milk until just boiling
It'll split
Pour some into beaten eggs, wait 10 seconds, add the rest, stir
Return to the pan and heat until nearly boiling stirring continuously
Turn off heat
Add mango, fructose and stabiliser, stir
Place pan in sink of cold water
Blitz with stick blender
Churn

Яoland's Яuislip Яough Puff Pastry

Яuislip Яough Puff Pastry

750 g flour
250 g butter
250 g lard
2 eggs
1 tspn salt
2 Tspn vinegar
Cold water
Makes 1600 g, takes 16 minutes

Make a puller outer, the grater thingy works ok with veggies and that but I thought it'd probably clog up with the fat - see below

Crack the eggs into a jug, whisk
Add salt, vinegar and top up with water to 375 ml, whisk
Put into ‘fridge

Weigh flour into mixer bowl.
Coarsely grate frozen butter and lard, folding occasionally with a palette knife
Stir briefly with the, err, stirring tool
Stir in cold liquid
Place in plastic bag and refrigerate

Details

 The puller outer™©® is made from the bottom of a yoghurt pot, a short dowel and a screw - all food safe

After grating and folding

After stirring

Finally after all the liquid has been stirred in

Яoland's Яussian Яough Puff and Chicken & Bacon Dasties

Яough Puff Pastry

1 kg flour
250 g butter
200 g suet
2 eggs
1 tspn salt
2 Tspn vinegar
Cold water
Makes 1891 g, takes 25 minutes

Crack the eggs into a jug, whisk
Add salt, vinegar and top up with water to 500ml, whisk
Put into ‘fridge

Spread flour on the tray. Coarsely grate frozen butter
Gradually mix flour and butter with forks, avoid touching with warm hands
Repeat with suet
Make a well and add cold liquid
Quickly make the dough by pressing the mix together without kneading it
Make a square, then lift the corner, fold and press to rectangular shape
Collect all the crumbs and add to the main lump
Put the dough in a plastic bag or film and leave in fridge for at least 2 hours

The puff pastry can be kept in the fridge for several days or in the freezer. To defrost put in the fridge.

Dasties

Slice a potato, cold water soak, drain, salt, cover with boiling water, lid on

Trim bacon, fry the meat, cremate the fat

Using the mighty Alligator, chop onions, carrots, mushrooms, old soft potatoes

Sweat the onions a bit in black pepper, add the carrots for a while, park in a large casserole

Fry the potatoes, add to casserole

Drain par boiled potato, chop and add to casserole

Add tomato puree, heat and stir briefly, heat off

Add Worcester sauce, salt

Chop an apple, add to casserole

Coarsely mince the bacon, fat and leftover chicken, add to casserole

Add peas and stir well

Roll out pastry into circles, fill, fold over sealing with water
Fork tops
Egg or milk wash
Bake Mk7 (200°C) 10 minutes then Mk 5½ (175°C) for another 35ish

Construction

Cut out the circles then use a dough cutter all around to free the dough from the marble

Fill and use the cutter to fold over the dough. Brush water onto the areas which touch and press together

Or use a random shape and stuff in as much as possible

Tada

Anal stuff

100 g (didn't weigh them) rolled out to 185 mm Ø weighed 168 g filled

150 g (33 g trimmings)     rolled out to 220 mm Ø weighed 253 g filled

Garden cherry ice cream, milk chocolate shavings within

353g Prunus cerasus - Morellos and
118g Prunus tomentosa - Nanking, both from the East Orchard
6 egg yolks
440ml Channel Islands milk
160g sugar
50g milk chocolate

Put the chocolate in the freezer and a bowl in the fridge
Go and pick the cherries



Put the cherries in a big jug, pour over boiling water and wait a couple of minutes - never done this before but it was an idea to soften the skins
Drain and put into Kenwood sievey thing

This produced 288g puree, taking out the big pips and running it again found another 23g
Make the custard, take it off the heat, add the sugar, stir and add to the puree
Cool
Grate the chocolate

Start the ice cream maker freezer bit, after ten minutes or so add the mixture and some of the chocolate

Start the stirrer and add the remainder of the chocolate gradually

after hardening in the freezer for a couple of hours it turned out pretty well