CHEF and blogger Paul James writes for our paper.
HAD A great weekend in London to soak up the atmosphere for the Euro Final, in which unfortunately England just fell short on penalties.
I’ve been to London a fair few times for various reasons but this is the first time I could have a good look around and do some of the touristy things with my youngest son Jay.
One of the places we went to was Buckingham Palace and this is where I spotted a plaque on the Palace gates with the name engraved ‘Bromsgrove Guild, Bromsgrove, Worcestershire’.
In 1905 The Guild was commissioned to provide gates and railings to the palace.
While I was there I was lucky enough to do a couple of reviews, ‘The Steak and Co’ in Kensington and ‘Escondidinho Coffee’ shop in North End Road London, both of which will be on my ‘Recipes From My Travel’ Facebook page.
This got me thinking to one of the recipes I wrote for my last book ‘Great Britain and Cornwall’ edition one.
It’s one of London’s most famous and talked about dish ‘Pie, mash and liquor sauce’.
Pie and mash is a traditional working-class food, originating in the East End of London.
Pie, mash and eel shops have been in London since the 19th century, and are still common in East and South London. These shops may serve stewed or jellied eels alongside the dish.
This recipe is for my London friends who will no doubt destroy me if it’s not on point.
Don’t mess about with stocks, puréed this, that and the other, this is a simple to do dish at home.
Now I know my Cockney friends will be asking where the eels are, well good luck with that because I don’t do eels!!
Pie, mash and liquor sauce – Serves 2
Ingredients (liquor sauce)
500g chicken stock.
Fresh parsley leaves chopped
Salt pepper to taste.
1. Melt butter, whisk in cornflour to a paste like consistency and slowly add chicken stock.
2. If your liquor is lumpy don’t worry just sieve into another pan.
3. Add your fresh chopped up parsley and season to taste.
Ingredients (pie filling)
250g beef or steak mince
1 oxo cube
1. Dry fry mince till cooked.
2. Make gravy as normal.
3. Combine together.
Ingredients (pie cases)
Ready made pie cases.
Ready rolled puff pastry.
1 Beaten egg.
1. Roll out pastry, cut the lids to cover pie case, add filling, top with pastry lid, crimp edges of pastry to pie case ( be as fancy as you want with the crimp or just use a fork to seal edges )
2. Brush with beaten egg and cook in oven till Golden brown.
Ingredients (mashed potatoes)
2 large potatoes
Salt & pepper to taste.
1. Peel and half potatoes, place in a cold pan of slightly seasoned water and bring to the boil.
2. When tender drain, add butter, add milk and mash till soft and smooth. Add salt and pepper to taste.
3. Place pie and mash onto a plate and pour liquor sauce over.