Saturday, 24 November 2012

It turns out that Nigella has nothing to worry about.

I do enjoy my cooking and trying new things and then sharing the yummy results with you here on my blog, but don't let that make you think that things always run quite so smoothly in my kitchen! Sometimes I have disasters!!!!!!!

Yesterday I thought that I would make a homity pie for the first time, this is a very frugal dish with onions and potatoes and cheese and in principle should be delicious.

NOT SO IN MY CASE.

I really did a very poor job of it, even though I followed the recipe carefully. The pastry is not that nice (as you know, pastry is not my strong suit), the potatoes were overcooked which meant that they are more of a mush (that's mush, not mash, mash would be an improvement) and the whole thing has a rather bland flavour and unpleasant consistency.

And do you know what is the worst thing:



I made two of them!

I actually just want to throw them away, but that really goes against the grain. I have frozen the little one and half of the big one (it will lurk at the bottom of the freezer now in the hope that the pie fairy will go in there and transform it into something delicious) and I will eat the remaining unfrozen part this weekend. What a prospect. I'm thinking that maybe with some chips and SMOTHERED in gravy, it might improve slightly.

Anyone any other suggestions to make this unappetising feast better?

15 comments:

  1. Anyone any other suggestions to make this unappetising feast better?

    answer; BIN THEM!

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    1. Hahahaha If my attempt to make the one remaining piece taste better fails, then I think they may just end up in the bin anyway!

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  2. scoop out the potatoes, onions and cheese, whisk some eggs and a bit of milk and turn it into q potato, onion and cheese quiche :-)

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    1. I did wonder about doing that, maybe I will try.

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  3. Most things can be improved by a spicy homemade tomato sauce.

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  4. Chilli might spice them up. They are probably just fine but we are all cooking and eating more exotic flavours; Thai, Middle Eastern etc and our taste buds are getting spoilt.

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  5. I'd scoop out the filling and add some green veggies and a little stock to make some soup. Thro the crusts out for the birds :)

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  6. If the texture allows, can they be moulded into burgers/meatballs? You'd be best to add some lovely reggae sauce and/or chilli, maybe some extra herbs and wotnot, to give flavour too. Good luck, i hope it turns into something yummy!

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  7. Wang in a load of pepper or hot spices. Cover up the bland favour and give it a kick! :)

    Wish the pie fairy rescued some of my less successful endeavours!

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  8. Eat it - it'll do you good!
    Love from Mum
    xx

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  9. cover it with ketchup and eat it with your eyes shut xxx

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  10. Never fear, bloggers are here!
    These tarts should improve after a night in the fridge or freezer. Possibly the potatoes were not dry enough or something. When you serve a portion simply pour lashings of mushroom gravy or sweet chilli sauce over it. Corn fritters on the side. Chips or wedges would add to the moment as would some great beer and a hilarious movie. Ta da! Worker food!
    My tips for pastry were learned from bitter experience. I share to save you the bitterness. Firstly add mustard to all savoury pastry. Always use your own recipe that makes the right amount for your favourite pie plate. You do not have to roll out most pastry unless you want it to be strong and supportive. Mix the dough. Divide into fist sized balls. Play with each ball as if it were playdough. Grease the dish well. If you feel queasy then sprinkle breadcrumbs as well. Press each lump of playdough into the dish until it is covered and lovely. No rolling. No holes. Cover with foil and old beans and blind bake for about 15 minutes. Remove foil and beans. Fill half-baked shell and cook the filling. The pastry will be terrific. Talk to yourself like Nigella and smile like a champion.

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  11. If you really want to disguise them but still get the food value out of them why don't you chuck them into the processor and divide the resulting mixture in half--freeze one lot for the future and use the other as "stretching material" for a meatloaf or a nut roast(as you might do with breadcrumbs or oats). It will blend in and add to the flavour. You cam always add another strong flavour--say, curry powder or a big dollop of tomato ketchup as well. I am pretty sure that would work well and you could have the satisfaction of not wasting food and having something pleasant to eat at the same time!

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  12. If I were eating them I would cook some spicy sausage as a side and add mustard for a little kick.

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