In search of healthy and fun meals to feed my family, with an eye toward sustainable living.
Here you'll find recipes & ramblings about keeping my family fed with what's available in Alaska between local produce, a little bit of wild harvest, and the modern grocery store.
Monday, April 13, 2009
Left-over roast of mutton
For Easter dinner, we had a lamb roast -- but on account of our youngest guest who arrived with her favorite stuffed purple "lambie", we just said we were having "mutton" for dinner, and despite a few slip-ups by the adults "pass the lamb/er mutton", Little One never questioned the origin of the roast at the table.
Having leftover meat is one of those things where I'm in need of inspiration. And a few years ago I stumbled upon this set of recipes -- the first based on a real dish, the second entirely my creation.
Miner's or Cornish Pasties (pronounced with a soft "a") from Chef Paul Prudhomme's Seasoned America, based on the recipes from Cornish miners who settled Michigan's Upper Peninsula. ASIDE: I also found a much simpler recipe for Finnish Miner's Pasties (Lihapastaejat) in Beatrice Ojakangas The Great Scandinavian Baking Book. She tells how miner's wives would bake these fresh in the morning with beef, potatoes and onions at one end, and apple filling at the other end for dessert. The traditional recipe calls for the potatoes to be sliced and added raw, but it also works to use cooked. I make this with leftover corned beef or whatever I have at hand, and I prepare all the steps ahead, until assembly time. These also make great lunches!
Seasoning mix: 1 teaspoon each salt, onion powder, garlic powder, thyme, basil, black pepper. optional, add ground savory. (I found that was more than I ended up using, but was able to use it easily in other cooking) Dough: 2 c flour 1 t seasoning mix 6 T butter 7-8 T cold water
Use pastry cutter, or Cuisinart to mix dough. Form ball and refrigerate 1 hour.
Filling: up to 1 pound meat (lean, chopped very finely), or left-over roast or corned beef seasoning mix, to taste 2 c onions, chopped 1 c celery, chopped 1-2 c turnips, finely sliced fresh garlic potatoes, sliced thinly
If using raw meat, sprinkle it with seasoning mix, and work in by hand. Heat oil and saute vegetables, add meat, more seasoning if desired. Add small amounts of water as needed. Let it cool completely (frig) before assembling pasties.
Assembly: Divide dough into 5 balls and roll out (circa 9 " diameter). Place filling (plus raw potato slices, if using) onto half, fold over (after brushing edge with water to help seal), crimp the edges. Optionally, brush with egg-wash (scramble an egg with 1-2 T water), and bake for about 1 hr at 350 F.
Gimme-more Mutton Pie Same idea, invented by moi, named by the huz & kids!
Dough: 2 c unbleached white flour 1/2 c whole wheat 1 stick butter (cold, cut into pieces) = 8 T 1/2 c cold water, about salt
I use the cuisinart: first use pulse setting until get crumbly mix, then slowly drizzle water while blade is running. Mix into ball and refrigerate in waxpaper for 1 hr. Roll out dough, top and bottom. Prebake bottom for 10-15 min, using pieweights.
Filling: Same idea as Miner's pasties above. Any good leftovers can be used that way. If ingredients are very dry, add some gravy. You can also grate a raw potato into the filling to help absorb liquids if too moist!
Assemble pie, cut shapes or slits into top to let steam escape. Bake for 45 min-1hr.
Borealkitchen is a blog by an amateur-- I simply enjoy cooking a variety of foods. I was inspired after we started getting a weekly CSA box last winter, which forced me to plan ahead more. This blog is my way of organizing menus and recipes, sharing my family's experiences, plus reflect on food-related issues. I also grow a garden, shop at Farmer's Markets as much as I can, and there's even a little bit of wild harvest as well... Philosophy: Good food, wholesome, mostly. My approach is more product-based than recipe-driven. By this I mean that I try to find something to do with what's in season: this week it might be an abundance of beets, cabbage or collard greens -- then I start searching for meals to incorporate them... I think of recipes as "starting points": when I start cooking, I just start improvising...
My RECIPES are rarely precise: I often just list ingredients ("Bah-humbug" to measuring, except for baking!). If I list recipes from a cookbook, I give the source and variations I've made. If a recipe came from a website, then you'll need to follow the link to the source for the "nitty-gritty" details of that recipe.
Feel free to comment or ask questions. Thanks for visiting!
I call Alaska home, but am originally from Germany. I'm incredibly lucky to have a job as a naturalist, teaching and hiking the great outdoors. My family:
The Prof (my husband);
Eldest (flown the coop);
Wolfman (teenage son);
Liesl (youngest pixie).