P482ORACLE 482 Mon 3 Mar C4 1718:02
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CIDER LAMB PIE
(Courtesy of Cook's Weekly)
Ingredients: Serves 4-6
8 oz (225g) COOKING APPLES
1 lg ONION sliced
1¾ lb (80g) LEAN LAMB cubed
1 oz (25g) SOFT BROWN SUGAR
1 tbs PLAIN FLOUR
¼ tsp GROUND CINNAMON/ALLSPICE
5 fl oz (150ml) CIDER
9 oz (250g) SHORTCRUST PASTRY
1 small EGG, SALT & PEPPER
more follows >
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THERE'S A GREAT FREE OFFER
FROM CROSSE & BLACKWELL 195 (ITV)
P482ORACLE 482 Mon 3 Mar C4 1706:12
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RECIPE IDEA FROM
W
SEE PAGE 195 (ITV)
P482ORACLE 482 Mon 3 Mar C4 1705:20
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CIDER LAMB PIE
Heat the oven to 200C/400F/Gas 6. Peel
and core apples and put half into a 1.1
ltr/2 pt ovenproof dish. Arrange lamb
on top.
Mix together the sugar,flour, spices,
salt and pepper. Sprinkle this over the
lamb, top with remaining apples and
onion, pour over cider.
Roll out pastry on a lightly floured
surface, so it is 2.5cm/1in larger than
the pie dish. Cut a strip from the
pastry, dampen the rim of the pie dish
and lay strip on top.
method continued >
Home File Index 480 Here's How 484
THERE'S A GREAT FREE OFFER
FROM CROSSE & BLACKWELL 195 (ITV)
P482ORACLE 482 Mon 3 Mar C4 1723:12
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CIDER LAMB PIE
Dampen this, lift rest of pastry over
filling. Press edges together, trim off
any excess pastry, knock up and flute
edges. Roll out pastry trimmings, and
cut long thin strips. Lay these on top
of pie in a lattice design. Brush with
beaten egg. Make a small hole in the
centre, bake for 30 mins, then lower
to 180C/350F/Gas 4 cook for 30 minutes
more.
INGREDIENTS FOR TOMORROW'S RECIPE
SARDINE LOAF
4 oz (100g) SARDINES canned
2 tbs LEMON JUICE
4 oz (100g) BUTTER softened
1 small BLOOMER LOAF
SALT & PEPPER
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