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This velvety and rich sauce, made with a combination of creamy ingredients and your favorite liqueur, can take any dessert from ordinary to extraordinary. Whether you're hosting a dinner party or simply craving a decadent treat, learning to make this sauce is a crucial skill to have. Step 1: Gather the ingredients
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Step 1. PIE: Place the minced beef in the cooking fat in a hot frying pan and brown. Add the onion and garlic and keep the heat on for a further 2 minutes. Stir in the flour and tomato purée/tomato and cook for yet a further 2 minutes. Add the mustard, allspice, mushrooms and brown ale and bring slowly to the boil.
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Liquor Sauce. Liquor is a traditional English sauce that's typically served with pie and mash. Although there are many variations, the sauce is usually made with a combination of chopped parsley leaves, chicken stock, butter, flour or cornflour, and (often) roasted and puréed garlic cloves. The butter is melted in a saucepan over medium heat.
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Method. In a small saucepan, melt the butter and stir in the flour. Cook for 2 minutes and then stir in the milk. Bring to the boil, stirring all the time, and simmer gently for 10 minutes.
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4 tspns cornflour mixed with a little water. 1. Put the parsley in a food processor. 2. Pulse until chopped. 3. Put the water in a pan on the hob and heat. 4. Add the parsley.
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When it is ready, you will have a glossy sauce that coats the back of a spoon. Step Six - Stir in the freshly chopped parsley and season with pepper and salt to taste. You can add any mustard, lemon and cream at this stage too. Step Seven - The sauce will keep warm in the pan for 15-20 minutes.
Pie Mash and Liquor Homemade London Recipe by Flawless Food
Method. To make the pastry, place the flour and salt in a large bowl and rub in the lard. Add the water and bring together into a dough. Knead, cover and chill in the fridge for at least 30 minutes.
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Pie and mash with liquor recipe. For the filling. 1 tbsp olive oil; 1 onion, chopped; 2 cloves garlic, finely chopped; 450g/1lb minced beef steak or beef mince
Pie Mash and Liquor Homemade London Recipe by Flawless Food
Preheat the oven to 180C/350F/Gas 4. For the suet pastry, sift the flour into a mixing bowl with the suet and season with salt and freshly ground black pepper. Gradually mix in about four.
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Add the mince and cook for five minutes, stirring occasionally, or until browned and cooked through. Stir in the rest of the filling ingredients, season with salt and freshly ground black pepper and set aside to cool. Preheat the oven to 180C/350F/Gas 4. For the suet pastry, sift the flour into a mixing bowl with the suet and season with salt.
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To make London pie mash and liquor, first, prepare the pastry by mixing 225 grams of flour and 115 grams of butter in a bowl until it resembles breadcrumbs. Gradually add chilled water and mix until the dough comes together. Roll out the pastry on a floured surface and line a 20cm pie dish, then chill in the fridge.
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Use a knife to cut down and around the pie tin edges. Use a pastry brush to very gently glaze the lid with milk. Ready to bake, place all 4 prepared pies onto a baking tin. Cook in the preheated oven at 180°C fan / 200°C conventional / 400°F/ Gas mark 6 for 25 minutes. Meanwhile, make your liquor.
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Place on a baking tray and bake for 18-20 minutes - the pies should blister and slightly scorch. Meanwhile, make the liquor. Crumble the stock cubes into a pan with 800ml water and the parsley; bring to a simmer. Mix the flour to a slurry with cold water in a small bowl.
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Pie, mash and liquor meal. Pie and mash is a traditional working-class food, originating in the Docks of London. Often accompanied with jellied eels, the dish has been popularised as "a Cockney classic". It typically consists of a minced beef pie, mashed potato and a parsley sauce known as liquor. Pie, mash and eel shops have been in London.
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Drizzle with a little chilli oil, if using, and keep warm. 10.For the parsley liquor, melt the butter in a saucepan over a medium heat and whisk in the cornflour to make a paste. Gradually stir in the stock, bring to a simmer, then stir in the parsley and garlic and stir until thickened and smooth. 11.Serve the hot pies with the mash, parsley.
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2 pre-made shortcrust pastry sheets. Instructions: Preheat oven to 375°F (190°C). In a large pan, heat the oil and cook the onions until softened. Add the minced beef, salt, and pepper to the onions, cooking until the beef is browned. Mix cornstarch with a bit of cold water in a small bowl to create a slurry.