The Mock Turtle

I love onion gravy. I’m going to make some this week for sausage and mash.

J dished everything up too quickly for me to get a money shot but this is the Teviotdale in the pan.

Looks good!

Please would you talk me through it? I know Google is available but I’d like to make conversation.

Pippedydeadeye wrote: ↑Sun Jan 09, 2022 7:56 pm Please would you talk me through it? I know Google is available but I’d like to make conversation.

Through Teviotdale?

The only recipe I had for it online doesn’t bear much resemblance to mine and I’d be happy to share.

Yes please. I want to know what it is and what you did and what you serve it with please.

It looks great. I have made it once prompted by your posts bringing it to my attention.

Mirin glazed salmon. I completely overcooked the rice.

I’ve not had that for ages! Looks great.

I think you got me into this. I haven't had it for ages too.

Right :sleevesup:

It’s one of my most favourite meals to cook because everyone loves it and it’s got everything: depth of flavour, richness, texture - the lot.

I start with a couple of onions - thinly sliced half moons or chopped, either is fine. I soften them right down in some butter and a tiny bit of oil, but don’t let them brown… gently gently all the way. Part way through the softening I add some finely chopped carrot and soften that too. Just use as much as you fancy - more if it will lure folk in, less if not. I reckon you could grate it if you were trying to hide it and it would be fine.

Anyway, when your onions and carrots are soft, add some minced beef. I use 750g for 4/5 of us but it works absolutely fine with 500g.

When the beef has browned add a couple of beef stock pots and lashings of Worcestershire sauce. When that’s mixed in, add as many frozen peas or petit pois as you like, plus water from the kettle to make it quite a loose mix. Then I add gravy granules to thicken it a bit - you are aiming for a bolognese/chilli consistency.

When the mince has cooked through for a few minutes I make the batter and spoon on to the top. It goes into the oven at 190C for about 40 minutes and then up to 200C for another ten, just to crisp it up properly. I always open it up in the middle before I call it done, just to be sure it’s cooked through at the bottom of the dumpling crust.

The recipe for the topping is:

8oz self raising flour
1oz cornflour
4oz suet
Big pinch salt

Stir together, add 10floz milk and mix throughly.

I always serve it with steamed, shredded cabbage but would go well with any green veg at all.

Ooh Edith, that sounds lush...so it's a cottagey type pie with suet crust?

That’s exactly it.

. That will go on my list of things to cook! Thank you!

I’d never heard of it apart from on here! For some reason I’d imagined it was lamb.

I made Anna Jones smoky mushroom and kale lasagne. I used up the last of the smoked water in it

That looks fabulous, emma!

That sounds great Edith! I think I need to come to yours for dinner first before I make my own though.

Looks great Emma! I have smoked water in the cupboard that I keep forgetting about.

What is smoked water? I've never heard of it!

I really enjoyed reading that, Edith. I think you should give us some more recipes.

Edith Bacon wrote: ↑Sun Jan 09, 2022 8:45 pm That’s exactly it.

Ermaghad that sounds perfecto!

A couple of recent pictures. Why P felt courgettes should be sliced lengthways is unknown to both of us.

I am forever grateful for your Teviotdale, Edith. I use that crust for other fillings too as it's a lot more forgiving (for me and my warm hands) than pastry. It's lovely, if deeply inauthentic, with slow cooked beef shin.

So much lovely food here.