The Official DIY Food, Drink, & Pastry Thread

[fcleff]

Whoa, what? That sounds like the Tex-Mex version. When I make them, it is more along the lines of traditional Mexican, but I also know migas can vary from region to region and the ones from Spain are different still.

-Mike

Dude, I’m in Austin
f
Edit: and a 4th generation Texan.

 

[MJ5150]

Dude, I’m in Austin
f

That explains it.
Have you had the migas from Cisco's? We drove from Victoria a couple weeks ago for the migas at Cisco's.

-Mike

 

[fcleff]

That explains it.
Have you had the migas from Cisco's? We drove from Victoria a couple weeks ago for the migas at Cisco's.

-Mike

Yep. Many a time. Good stuff.

f

 

[Christine]

Talking about healthy breakfasts, we were camping but still that' no excuse

Paella again outside in the garden

Any my steak and haggis pie, I made this last week and I was very proud of it

 

[Stumbo]

Shrimp! mmmmm

 

[catcauphonic]

Yay, cool thread! @fcleff is my new admired mentor and pastrie sensei, since posting his yummy looking praline crepe photo in the Amateur Pictures thread! And I will eventually have several questions, so thank you for starting this one

As you know, I just tried my hand at making a big batch of sweet 4berry crepes for the first time this past Sunday (also Monday, Tues, & Wednesday having 4-5 per day myself.)

Although this first time the batter was from a box that just needed eggs and water, I was more focused on getting the compote right for this batch. It came out quite heavenly, and i see via my crystal ball that this summer will be the season of the crepe around our place

Here's a quick photo rundown of my first process, making enough for about a dozen people >

The whipped cream portion has been tested and given Chyna's chops licking approval, before I could even sit down to try the first one >^..^<

Bedtime very soon here. I'm sure a variety of potential future fillings will be counted leaping fences as I lie awake, then dancing in my head as i slumber like sugarplums during a child's dream the night that Santa is due to come down the chimney bearing gifts drool

 

[fcleff]

@Christine that Haggis Pie is gorgeous!

 

[fcleff]

@Christine what, exactly, is in the filling? Isn’t haggis filling usually stuffed into a stomach and then cooked?

f

 

[Christine]

@Christine what, exactly, is in the filling? Isn’t haggis filling usually stuffed into a stomach and then cooked?

f

Haggis can be a sheep's stomach filled with stuff, barley and stuff, let's leave it at that but it is very nice

The filling was 1 1/2lbs of stewing steak cooked in a slow cooker for about 8 hours with about 1/3 pint of beef stock. One haggis boiled in a pan for half an hour and left to go cold

Shortcrust pastry:
600g plain flour
150g salted butter
150g cheddar cheese grated
pinch of salt
250g very cold water

Put in a bowl and slowly rub the ingredients together between fingers and thumbs for a couple of minutes until they're and even texture. Then add the water and mix by lifting the ingredients through the water with a fork for a while then use your hands to lift the dough and push it back into the bowl to get it to all join together, important to do as little work as possible otherwise it will be like an old boot sole. Put it in the fridge for an hour

cut 2/3 of the dough and roll out and line a pie dish
fill the pie with the steak from the slow cooker, cut the haggis up into small lumps and fill in around the steak. The gravy from the slow cooker can be thickened with corn flour then poured over the meat. Roll out the rest of the dough, wet the edges of the pie with some water then put the rolled dough on top and pinch the top and bottom together. Trim the edge of the pie with a knife. I cur out 3 leaf shapes from the left over pastry dough and stuck them on with a dab of water then cut 3 slits to let the steam out

Beat up an egg and brush over the surface of the pie to glaze. Chuck it in a preheated oven at 180C for 45 minutes and that's it.

It was really nice, everybody ate it here and even had seconds (a rare thing in our house). Total time hands on was about half an hour

Edit
This is where I found the pastry recipe

 

[BassAndReeds]

Here’s leftovers from last night.

Walnut Crusted Salmon:
Salmon
Walnut
Bread crumbs
olive oil
Lemon zest
Lemon juice
Dill
Dijon mustard
Salt pepper

Lime-cilantro quinoa:
Quinoa
Butter
Lime juice
Salt
Pepper
Cilantro

Italian Green Beans:
Green beans
Butter
Garlic
Bread crumbs
Italian seasoning
Sat pepper

 

[fcleff]

Haggis can be a sheep's stomach filled with stuff, barley and stuff, let's leave it at that but it is very nice

The filling was 1 1/2lbs of stewing steak cooked in a slow cooker for about 8 hours with about 1/3 pint of beef stock. One haggis boiled in a pan for half an hour and left to go cold

Shortcrust pastry:
600g plain flour
150g salted butter
150g cheddar cheese grated
pinch of salt
250g very cold water

Put in a bowl and slowly rub the ingredients together between fingers and thumbs for a couple of minutes until they're and even texture. Then add the water and mix by lifting the ingredients through the water with a fork for a while then use your hands to lift the dough and push it back into the bowl to get it to all join together, important to do as little work as possible otherwise it will be like an old boot sole. Put it in the fridge for an hour

cut 2/3 of the dough and roll out and line a pie dish
fill the pie with the steak from the slow cooker, cut the haggis up into small lumps and fill in around the steak. The gravy from the slow cooker can be thickened with corn flour then poured over the meat. Roll out the rest of the dough, wet the edges of the pie with some water then put the rolled dough on top and pinch the top and bottom together. Trim the edge of the pie with a knife. I cur out 3 leaf shapes from the left over pastry dough and stuck them on with a dab of water then cut 3 slits to let the steam out

Beat up an egg and brush over the surface of the pie to glaze. Chuck it in a preheated oven at 180C for 45 minutes and that's it.

It was really nice, everybody ate it here and even had seconds (a rare thing in our house). Total time hands on was about half an hour

Edit
This is where I found the pastry recipe

This is where I’m confused. You had slow cooked steak and a cooked haggis (which was a sheep’s stomach stuffed with grains and such). The haggis was chopped and combined with the steak and filled into the pie crust. Correct? So I’m not clear on what your ‘haggis’ was.

f

 

[Christine]

This is where I’m confused. You had slow cooked steak and a cooked haggis (which was a sheep’s stomach stuffed with grains and such). The haggis was chopped and combined with the steak and filled into the pie crust. Correct? So I’m not clear on what your ‘haggis’ was.

f

Haggis is like this

So once cooked you cut it open and it's like minced meat inside that as you say is stuffed into the pie around the steak. When hot the haggis looks like that, crumbly but when cold it becomes more solid as the fat content holds it together

 

[fcleff]

Haggis is like this
View attachment 3006011
So once cooked you cut it open and it's like minced meat inside that as you say is stuffed into the pie around the steak. When hot the haggis looks like that, crumbly but when cold it becomes more solid as the fat content holds it together

Gotcha. That makes perfect sense now. And sounds yummy. Thanks!

f

 

[Oddly]

I prefer to fry Haggis myself...cut into 3/4inch slices and with lots of butter...

 

[fcleff]

@Christine @Oddly I've never had haggis. Don’t know if I could find a real or good one here in Austin.

f

 

[FingerDub]

I'm Scottish and haggis is truly disgusting.

 

[Richland123]

Haggis - the Scrapple of Scotland.

 

[ThudThudThud]

Sausage rolls.

 

[FingerDub]

View attachment 3006100
Sausage rolls.

Now we're talkin.

 

[Oddly]

@Christine @Oddly I've never had haggis. Don’t know if I could find a real or good one here in Austin.

f

I'm taking a trip to Edinburgh next week. Not sure it'd get past customs but I could send you one?