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Creating an sql file for Melton Mobray pie 2019020320

INSERT INTO `recipein` SET icode="2019020320", amount="450.00", unit="g", ingredient="Plain flour", comment="";
INSERT INTO `recipeme` SET rcode="2019020320", cat1="Pies", cat2="uk", recipetitle="Melton Mobray pie", serves="9", thistime="00:00:00", method="PASTRY: 450 g plain flour; 1 teaspoon salt; 210 g cooking fat; 450 ml milk and water (mixed in equal proportions); milk for glaze. FILLING: 1 kg boned shoulder or leg of pork, salt and freshly ground black pepper; 2 teaspoons fresh sage, chopped; 1 teaspoon mixed dried herbs; 1/2 tea­spoon each nutmeg, cinna­mon, allspice and ground cloves; 1 - 2 teaspoons anchovy essence (optional); 125 ml jellied stock made from pork bones simmered with water. bouquet garni and onion stuck with cloves; 1 teaspoon gelatin. Serves 8 10. STOCK: Simmer pork bones with water, bouquet garni, onion stuck with cloves for 3 - 5 hours. Strain and season well. Reduce or make up to 125 ml with water or wine and thicken with gelatin dissolved in 1 tablespoon water. Cool. FILLING: Chop pork finely or mince coarsely and mix with remaining ingredients. Fry a spoonful to test flavour, remembering that cold pies need more seasoning. PASTRY: Warm a mixing bowl and sift in flour and salt making a well in centre. Heat cooking fat in milk and water until dissolved and when just boiling, pour into flour and stir with a wooden spoon until combined. Work by hand to get a smooth but still warm dough. Cut off one quarter and leave in a covered bowl while pressing the remainder into a loose-bottomed 17-cm cake tin. Work it into the base and up the sides so that it comes about 1 cm above the rim of the tin. Fill with meat mixture, mounding it slightly in the centre. Pat out remaining pastry and put on top of pie. Seal edges and glaze top with milk. Make a hole in centre of pie and decorate around it with pastry leaves and a central rose. Bake at 180 deg C for 1 - 1 1/2 hours. covering the pie with damp greaseproof if it overbrowns. Cool in the tin. Take out, lift off central rose, and carefully pour in the cool jelly.", comment="", source1="FL foreignflair", source2="", thisimage="", entered="2019-02-03", lastupdate="2020-12-22";

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