Subj : today in History - 1849 To : All From : Dave Drum Date : Mon Feb 06 2023 04:30:00 06 february 1840 - NEW ZEALAND'S FOUNDING DOCUMENT SIGNED: An agreement between representatives of the British Crown and about 540 Maori chiefs establishes the political framework between New Zealand's government and the indigenous Maori population. Though the translation of the bilingual document will be debated, the agreement gives "all rights and powers of sovereignty" to the Crown. The treaty guarantees the native people full rights of ownership of their possessions and land - which they can sell to the English. MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Hirshon New Zealand Meat Pie Categories: Beef, Vegetables, Mushrooms, Pastry, Herbs Yield: 12 Pies 1/4 c (60 mL) vegetable oil 1 lb (500 g) minced beef 1 lg Onion; fine chopped 2 cl Garlic; very finely chopped 2 lg Portobello mushrooms; fine - chopped 2 Carrots; peeled, diced 2 Ribs celery; de-stringed, - sliced 1 sm Handful parsley; fine chop'd 1 sm Handful celery leaves; fine - chopped 1 tb Fine chop'd fresh soft thyme 1 tb Fresh rosemary; fine chopped 1/2 tb Hot English mustard 2 tb Tomato paste 1/4 ts Ground Horopito leaves; opt* 1 1/4 ts (7 g) Maldon sea salt flakes 3 3/4 ts (20 g) cornstarch 2 1/2 lb (1.2 kg) butter puff pastry 1 c (120 g)coarse grated cheddar 1 lg Egg; lightly beaten MMMMM----------------------RICH BEEF STOCK--------------------------- 1 1/2 tb Vegetable oil 10 1/2 oz (300 g) beef scraps, in - cubes 3 1/2 oz (100 g) piece of slab bacon' - cut in 3cm dice 1 lg Onion; unpeeled, thin sliced 5 cl Garlic; unpeeled, halved 6 Thyme sprigs 3 Fresh bay leaves 1 ts Black peppercorns 1/4 c (65 mL) brandy 6 1/2 c (1 1/2 L) best-quality - chicken stock * if not using the Horopito leaves increase the mustard to a full tablespoon For rich beef stock, heat a stockpot over high heat, add oil (it should smoke slightly when added), then add beef and bacon, and brown well on all sides, scraping often to keep from catching on the bottom of the pan (8-10 minutes). Add onion, garlic, vegetables, herbs and peppercorns and cook, stirring occasionally, until onion is tender (6-8 minutes; reduce heat to medium if necessary so you don’t burn the bottom of the pan). Deglaze the pan with brandy, scraping the base of the pan, and reduce until liquid is almost evaporated (4-5 minutes). Add 1 cup (250 mL) stock, reduce until evaporated (10-15 minutes), then add another 1 cup (250 mL) stock and repeat. Add remaining stock and simmer over low heat until well flavored (45-50 minutes). Strain through a fine sieve into a clean saucepan (discard solids) and simmer over medium heat until reduced to 1 1/4 cups (275 mL) (8-10 minutes). Set aside. Heat oil in a large saucepan over high heat, add minced beef and stir occasionally until cooked through (8-10 minutes), then drain in a sieve, reserving 11/2 tbsp of fat. Return reserved fat to the pan, add onion, garlic, vegetables and herbs and sauté until tender (8-10 minutes), then add beef, rich beef stock and salt and bring to the boil. Meanwhile, stir cornflour, tomato paste, Worcestershire, mustard, horopito and 1 3/4 tb (25 mL) cold water in a small bowl until smooth, add to beef mixture and stir continuously until sauce thickens (4-5 minutes), remove from heat and cool completely. Beef mixture can be made 1-2 days ahead and stored in the refrigerator. Set oven @ 350ºF/180ºC. Roll out pastry on a lightly floured surface to 4mm thick (if you’re using pre-rolled pastry, it will probably already be the correct thickness). Place on trays and refrigerate to rest (30 minutes). Cut out twelve 3 1/2" (8.5 cm) rounds (these will be the tops) and twelve 5" (13 cm) rounds from pastry (re-roll scraps and use for larger rounds if necessary). Line twelve 1/2 cup (125 mL) muffin tins with larger rounds and divide half the cheese among lined tins. Spoon in beef mixture (freeze any leftovers for future use) and top with remaining cheese. Top with remaining pastry rounds, press edges together to seal and crimp with a fork. Brush with egg wash and bake until golden and puffed (25-30 minutes). Serve hot. RECIPE FROM: https://www.thefooddictator.com Uncle Dirty Dave's Archives MMMMM 06 february 1840 - NEW ZEALAND'S FOUNDING DOCUMENT SIGNED: An agreement between representatives of the British Crown and about 540 Maori chiefs establishes the political framework between New Zealand's government and the indigenous Maori population. Though the translation of the bilingual document will be debated, the agreement gives "all rights and powers of sovereignty" to the Crown. The treaty guarantees the native people full rights of ownership of their possessions and land - which they can sell to the English. MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Hirshon New Zealand Meat Pie Categories: Beef, Vegetables, Mushrooms, Pastry, Herbs Yield: 12 Pies 1/4 c (60 mL) vegetable oil 1 lb (500 g) minced beef 1 lg Onion; fine chopped 2 cl Garlic; very finely chopped 2 lg Portobello mushrooms; fine - chopped 2 Carrots; peeled, diced 2 Ribs celery; de-stringed, - sliced 1 sm Handful parsley; fine chop'd 1 sm Handful celery leaves; fine - chopped 1 tb Fine chop'd fresh soft thyme 1 tb Fresh rosemary; fine chopped 1/2 tb Hot English mustard 2 tb Tomato paste 1/4 ts Ground Horopito leaves; opt* 1 1/4 ts (7 g) Maldon sea salt flakes 3 3/4 ts (20 g) cornstarch 2 1/2 lb (1.2 kg) butter puff pastry 1 c (120 g)coarse grated cheddar 1 lg Egg; lightly beaten MMMMM----------------------RICH BEEF STOCK--------------------------- 1 1/2 tb Vegetable oil 10 1/2 oz (300 g) beef scraps, in - cubes 3 1/2 oz (100 g) piece of slab bacon' - cut in 3cm dice 1 lg Onion; unpeeled, thin sliced 5 cl Garlic; unpeeled, halved 6 Thyme sprigs 3 Fresh bay leaves 1 ts Black peppercorns 1/4 c (65 mL) brandy 6 1/2 c (1 1/2 L) best-quality - chicken stock * if not using the Horopito leaves increase the mustard to a full tablespoon For rich beef stock, heat a stockpot over high heat, add oil (it should smoke slightly when added), then add beef and bacon, and brown well on all sides, scraping often to keep from catching on the bottom of the pan (8-10 minutes). Add onion, garlic, vegetables, herbs and peppercorns and cook, stirring occasionally, until onion is tender (6-8 minutes; reduce heat to medium if necessary so you don’t burn the bottom of the pan). Deglaze the pan with brandy, scraping the base of the pan, and reduce until liquid is almost evaporated (4-5 minutes). Add 1 cup (250 mL) stock, reduce until evaporated (10-15 minutes), then add another 1 cup (250 mL) stock and repeat. Add remaining stock and simmer over low heat until well flavored (45-50 minutes). Strain through a fine sieve into a clean saucepan (discard solids) and simmer over medium heat until reduced to 1 1/4 cups (275 mL) (8-10 minutes). Set aside. Heat oil in a large saucepan over high heat, add minced beef and stir occasionally until cooked through (8-10 minutes), then drain in a sieve, reserving 11/2 tbsp of fat. Return reserved fat to the pan, add onion, garlic, vegetables and herbs and sauté until tender (8-10 minutes), then add beef, rich beef stock and salt and bring to the boil. Meanwhile, stir cornflour, tomato paste, Worcestershire, mustard, horopito and 1 3/4 tb (25 mL) cold water in a small bowl until smooth, add to beef mixture and stir continuously until sauce thickens (4-5 minutes), remove from heat and cool completely. Beef mixture can be made 1-2 days ahead and stored in the refrigerator. Set oven @ 350ºF/180ºC. Roll out pastry on a lightly floured surface to 4mm thick (if you’re using pre-rolled pastry, it will probably already be the correct thickness). Place on trays and refrigerate to rest (30 minutes). Cut out twelve 3 1/2" (8.5 cm) rounds (these will be the tops) and twelve 5" (13 cm) rounds from pastry (re-roll scraps and use for larger rounds if necessary). Line twelve 1/2 cup (125 mL) muffin tins with larger rounds and divide half the cheese among lined tins. Spoon in beef mixture (freeze any leftovers for future use) and top with remaining cheese. Top with remaining pastry rounds, press edges together to seal and crimp with a fork. Brush with egg wash and bake until golden and puffed (25-30 minutes). Serve hot. RECIPE FROM: https://www.thefooddictator.com Uncle Dirty Dave's Archives MMMMM .... "It is a rough road that leads to the heights of greatness" Seneca Younger --- MultiMail/Win v0.52 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12) .