Off we went: me, Greg, Joff, Charlotte, Kate and Pete to Newborough in Anglesey, Wales. I’d never been and was looking forward to it; Charlotte had just got back from Australia and it was her birthday. I idea was to have a picnic on the beach, and it was up to me to bake a cake. It wasn’t a Grigson however, but a milk chocolate cake, a Buttery family favourite from my Mum’s Be-Ro book (a staple for anyone’s recipe book shelf in my opinion). The day started out rainy and miserable, but as promised, Newborough has it’s own microclimate and we were sunbathing and swimming in the sea, with rather severe burning of the face and corned-beefing of the legs.
I did get a chance however to redo the Cornish pasties
. This time they turned out much better; it seems I was correct in my review, you need to incorporate the lard very slowly into the flour. In fact, I made it in two half-sized batches just to be on the safe side. The pastry was delicious and was very different to a normal butter or half-butter-half-lard pastry. I’m not quite sure why – it just had a more appropriate
flavour. It’s difficult to describe, I suppose it’s like comparing chips cooked dripping to those cooked in vegetable oil: you can’t taste beef dripping, but they taste so much better
Because of these revelations, the pasties are being promoted from a score of 2/10 to 7/10.
FYI: there is much debate as to how the word pasty should be pronounced. Should it be with a long ‘a’ or a short? Griggers reckons a long ‘a’ since Cornish pasties come from ‘Down South’, but I think it should be short as it makes them sound more homely. Rick Stein agrees, apparently.
Last night I was craving stodge – it had to be veggie stodge too as Greg was staying over. What did I find? (#6) Wyau Ynys Mon, or Anglesea Eggs. It consisted of 3 main parts: a ring of potato that’s been through a vegetable mill mixed with mashed stewed leek; nestled in the ring eight quartered hard-boiled eggs, no less; and finally a topping of cheesy sauce made with flour, butter, milk and a good mature cheddar. Add an extra sprinkling of cheese for good measure and bake until golden brown on top.
All pretty straight-forward to do – except the veg strainer on the Kitchen Aid does not mill spuds very well as some website said it would…I think I will invest in a proper vegetable mill.
The dish was actually pretty bland, but was strangely satisfying. Greg and I ate a massive portion and continued to get fuller and fuller for a while after we’d eaten it. In fact I was still full this morning! I made so much I’ve got to have it for tea again tonight!
Here’s what Greg said:
“Anglesey Eggs. Is all British food entrails and stodge? If you live on a windy peninsula I guess you need food that keeps you warm 10 hours after you’ve eaten it, and this is perfect for that. Buttery leeks (haha) and eggs together are a sensation but you’d need an iron constitution, or at least to eat smaller portions than we did, to indulge more than once a year. It’s more filling than anti-matter but so delicious. I’d put mashed-up ready salted crisps in the cheese topping to jazz it up but that’s just me, I aint no purist. 4/5 again I think. Marks are still high but veggie options running low. Check out the vid of Neil making potato worms with ye olde Kitchene Aide to whet your appetites.”
#6 Wyau Ynys Mon: 2/5 – homely stodge, great on wet winter days but lacked excitement