recipes (45)
wedwardlinz, Upper Austria Austria680 Threads 7,252 Postsanybody got a recipe for making pork pies and brawn want to try to make my own.//// in return here is my recipe for a nice brown wholemeal bread...700gr strong wholemeal flour..1teaspoon of sugar 1 teaspoon of salt 1 teaspoonof yeast powder and 425mltrs of cold water ..mix into a dough until it is not sticky cover with tea towel and place in warm place for 2 hrs pre heat oven to 200c when the dough has risen to app twice its size remove from bowl knead into shape and gently cut small cuts into the surface of the dough roughly one cut every half inch helps when slicing bread later i dont use and tin i just place the dough in the shape of a loaf onto oven paper straight into the oven and bake for 40 minutes test by putting knife into the loaf in 3 different places if it comes out clean its done and tap it it should sound hollow. leave to cool and enjoy itrealy is good///
wedward: anybody got a recipe for making pork pies and brawn want to try to make my own.//// in return here is my recipe for a nice brown wholemeal bread...700gr strong wholemeal flour..1teaspoon of sugar 1 teaspoon of salt 1 teaspoonof yeast powder and 425mltrs of cold water ..mix into a dough until it is not sticky cover with tea towel and place in warm place for 2 hrs pre heat oven to 200c when the dough has risen to app twice its size remove from bowl knead into shape and gently cut small cuts into the surface of the dough roughly one cut every half inch helps when slicing bread later i dont use and tin i just place the dough in the shape of a loaf onto oven paper straight into the oven and bake for 40 minutes test by putting knife into the loaf in 3 different places if it comes out clean its done and tap it it should sound hollow. leave to cool and enjoy itrealy is good///
What is STRONG flour? I always see this word used in bread making ..... and the flour packets dont use this word .. or am I looking at the wrong packets?
smoky: What is STRONG flour? I always see this word used in bread making ..... and the flour packets dont use this word .. or am I looking at the wrong packets?
wholewheat flour in german korngold blumenbrot mit folsaure und hefe, just wholemeal flour hope that helpswedward: anybody got a recipe for making pork pies and brawn want to try to make my own.//// in return here is my recipe for a nice brown wholemeal bread...700gr strong wholemeal flour..1teaspoon of sugar 1 teaspoon of salt 1 teaspoonof yeast powder and 425mltrs of cold water ..mix into a dough until it is not sticky cover with tea towel and place in warm place for 2 hrs pre heat oven to 200c when the dough has risen to app twice its size remove from bowl knead into shape and gently cut small cuts into the surface of the dough roughly one cut every half inch helps when slicing bread later i dont use and tin i just place the dough in the shape of a loaf onto oven paper straight into the oven and bake for 40 minutes test by putting knife into the loaf in 3 different places if it comes out clean its done and tap it it should sound hollow. leave to cool and enjoy itrealy is good///
Here is one
but if you google Melton Mowbray pork pie you will find plenty of recipes... I hated them when I was young but now I love them.
paul1901: Here is one
but if you google Melton Mowbray pork pie you will find plenty of recipes... I hated them when I was young but now I love them.
thanks paul found that what i look for is an old farmers type recipe i to love pork piesbut if you google Melton Mowbray pork pie you will find plenty of recipes... I hated them when I was young but now I love them.
all i need now is a good pie pastry recipe ..but the one thing i cannot find a recipe for the pie jelly
I loooooooove men that know how to cook 
Lagoona22: Gosh, how surprising...I would never have guessed you were the submissive type...
...but now we'd better starting talking recipes, otherwise Weddy's going to whip us both into submission here....!!...
...and I'm out of here, heading off to see Carnival...hasta la vista babies...
have a good time lago...but now we'd better starting talking recipes, otherwise Weddy's going to whip us both into submission here....!!...
...and I'm out of here, heading off to see Carnival...hasta la vista babies...
wedward: all i need now is a good pie pastry recipe ..but the one thing i cannot find a recipe for the pie jelly
The jelly comes from the trotter part of the pork - it forms as the pork cooks (before you put it into the pie) - similar to Eisbein, which is a trotter thingy ......
smoky: The jelly comes from the trotter part of the pork - it forms as the pork cooks (before you put it into the pie) - similar to Eisbein, which is a trotter thingy ......
Oh, I just read the recipe posted above ...... boiling the bones is where you get the jelly from, Gelatine forms from the innards of the bones. Otherwise steam one eisbein with your other pork?
smoky: Oh, I just read the recipe posted above ...... boiling the bones is where you get the jelly from, Gelatine forms from the innards of the bones. Otherwise steam one eisbein with your other pork?
That and the Cartilage.Makes Glue as well!
smoky: Oh, I just read the recipe posted above ...... boiling the bones is where you get the jelly from, Gelatine forms from the innards of the bones. Otherwise steam one eisbein with your other pork?
/// so all i do is get say 4 trotters and some herbs and boil it and it will mwke the jelly thanks smoky i will try it on mondaywedward: /// so all i do is get say 4 trotters and some herbs and boil it and it will mwke the jelly thanks smoky i will try it on monday
Ja, well traditionally Pork Pies are made from trotters, arent they?I buy Eisbeins here, pre-cooked, they just have to be crispy baked in the wood oven ...... and they are full of that lovely gluey jelly stuff!
Same for Chicken Pies - if you boil all the bones up with the meat.
Drain off the fat from both.
...................................
Back to STRONG flour for bread. I just clicked - Strong flour is BREAD flour - it has more gluten in it than refined white flour for cake-making?
smoky: Ja, well traditionally Pork Pies are made from trotters, arent they?
I buy Eisbeins here, pre-cooked, they just have to be crispy baked in the wood oven ...... and they are full of that lovely gluey jelly stuff!
Same for Chicken Pies - if you boil all the bones up with the meat.
Drain off the fat from both.
...................................
Back to STRONG flour for bread. I just clicked - Strong flour is BREAD flour - it has more gluten in it than refined white flour for cake-making?
We call those Eisbeins "Wädli" here.Just ate a whole one yesterday!I buy Eisbeins here, pre-cooked, they just have to be crispy baked in the wood oven ...... and they are full of that lovely gluey jelly stuff!
Same for Chicken Pies - if you boil all the bones up with the meat.
Drain off the fat from both.
...................................
Back to STRONG flour for bread. I just clicked - Strong flour is BREAD flour - it has more gluten in it than refined white flour for cake-making?
smoky: Ja, well traditionally Pork Pies are made from trotters, arent they?
I buy Eisbeins here, pre-cooked, they just have to be crispy baked in the wood oven ...... and they are full of that lovely gluey jelly stuff!
Same for Chicken Pies - if you boil all the bones up with the meat.
Drain off the fat from both.
...................................
Back to STRONG flour for bread. I just clicked - Strong flour is BREAD flour - it has more gluten in it than refined white flour for cake-making?
/// that is right smoky try the bread recipe its so simple and the bread is just beautiful i make all my own now even white bread for toast great and its fresh i know whats in it and it costs about 1euro a loafI buy Eisbeins here, pre-cooked, they just have to be crispy baked in the wood oven ...... and they are full of that lovely gluey jelly stuff!
Same for Chicken Pies - if you boil all the bones up with the meat.
Drain off the fat from both.
...................................
Back to STRONG flour for bread. I just clicked - Strong flour is BREAD flour - it has more gluten in it than refined white flour for cake-making?
for the meat i use hocks and troters so i get a super meat content it was the pastry and jelly that were the problem
wedward: for the meat i use hocks and troters so i get a super meat content it was the pastry and jelly that were the problem
Wedward,might be some answers here:Also called 'Schwartenmagen' and 'Presskopf'.
Conrad73: Wedward,might be some answers here:
called 'Schwartenmagen' and 'Presskopf'.
/// thanks very helpfulcalled 'Schwartenmagen' and 'Presskopf'.
wedward: /// thanks very helpful
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