Bastille French Lunch 2020

Bastille French Lunch 2020

We had a wonderful Bastille French Lunch today – we used the Atlas Masterclass special French Mother’s Day menu as inspiration. Rita made voilà cocktails- recipe from the Drinking French cookbook & she also made a gluten free walnut French cake. Sue made the Charlie Carrington chicken liver pate recipe. Rosey made French onion soup 🥣 Christine made sourdough baguettes 🥖 and boeuf bourguignon. I made brioche, truffle butter, Dani Valent recipes for Café de Paris, Lemon & Tarragon butter and Aligot (French cheesy mashed potato). Roquefort salad, baked salmon, roasted garlic kipfler potatoes, roast beetroot, steamed beans and my pork rillettes recipe.Natalie made a delicious Apple Tart served with vanilla bean ice cream.

I will be adding more photos soon to this post….

Pork Rillettes
Mum’s Cornish Pasties

Mum’s Cornish Pasties

My Nana’s family came from Cornwall to New Zealand many years ago and Mum has always enjoyed making Cornish Pasties for us when we were kids – it is not a traditional recipe or a traditional shape but to me they are always the best pasties because of all the happy memories I have of cooking and eating them with our family. Sometimes we would even make them for our school lunchboxes. 2 years ago I was able to visit Fowey in Cornwall where my family are from & eat a Cornish Pastie there which was a very special memory too. I hope you enjoy our Kiwi Aussie Cornish Pastie recipe & don’t forget to serve them with heaps of tomato sauce!! You can add extra veggies (or swap them out) try carrot, peas or turnips. You can make them vegetarian or just a potato & parsley filling.

INGREDIENTS

640g plain flour

250g cold butter cut into cubes

pinch salt

200g ice cold water

100g parsley

500g rump steak cut into 1 cm cubes

500g potatoes cut into 1 cm cubes

1 onion finely diced

1 swede peeled and cut into 1 cm cubes

Salt and pepper to taste

1 egg beaten with a pinch of salt

Tomato sauce to serve

METHOD

  1. Heat the oven to 220 degrees.
  2. Place the flour, butter and pinch salt into the TM bowl and chop for 5 secs speed 9.
  3. Add the water and using the kneading function knead for 1 min. the dough should hold together when you squeeze the mixture together, you can add a little bit more water if you need to and knead it again until it comes together. Turn out onto to a silicone mat or work surface bring the dough together into a ball & wrap with cling film and place into the fridge for 30 mins.
  4. Place the parsley into the TM bowl and chop for 3 secs speed 7. Place into a large bowl with the steak, potatoes, onion, swede, salt and pepper and mix it all together with a spoon.
  5. Remove the pastry from the fridge and place on to a floured work surface roll the pastry out to about 3mm thick. Cut out 20cm circles using a plate or cake tin as a guide. This recipes should make about 12 pasties. Leaving a 2 cm border pile the filling on to one half of the pastry. Brush the edges of the pastry with the beaten egg and bring the opposite edges together. (You can google how to shape them if you prefer a more traditional shape) Pinch the edges together like my pasties in the photo. Place on to a lined baking tray and brush with the egg. Continue until all the pastry and filling has been used up.
  6. Place the pasties into the oven for 20 mins. You may wish to rotate the trays in your oven for even cooking and then turn the temperature down to 180 degrees and cook for another 25 mins or until golden brown.
  7. Enjoy hot with lots of tomato sauce.