Recipe: Looking up at the starry sky (Stargazy Pie)

Home Cooking Recipe: Looking up at the starry sky (Stargazy Pie)

Notes:

Looking up at the stars, Stargazy Pie. A group of small fish staring at the inconspicuous eyes, looking up at the blue sky... This was invented by a group of people from Cornwall in the UK. The original intention of the people was to let the oil flow back when the roasting party, so that no material was wasted. In fact, the British people also know that this is a fun dish, only when there are some special occasions or when they are kidding... (Good English classmates are watching the traditional story and the reaction of the people in the dark cooking country http: //gypsy-willow.hubpages.com/hub/Stargazy-Pie-a-Cornish-Delight)

Ingredients:

Steps:

  1. Mustard Sauce: Chicken broth is boiled in a ceramic or stainless steel pot. Stir in whipped cream, mustard, salt, mustard powder, lemon juice, and mix well. Small fire for a while

  2. Fine sieve, put into the jar for use

  3. The following is the practice of sending

  4. Bacon is boiled in boiling water for 20 minutes. Drain, cool and cut into pieces

  5. Use another pan, boil in water, add small onions, cook for 6-7 minutes, or cook until soft. Drain, cold water, cut in half for each onion. spare

  6. Preheating oven 200C/400F/Gas 6

  7. Knead the pastry dough to 3-4 mm thick and cut into four squares of equal size. Take a golf-sized, round pastry cutter and cut 2 round holes in each aspect.

  8. Apply the egg yolk to the skin and place each on a baking tray. Refrigerate in the refrigerator for 15 minutes

  9. Bake the skin in the oven for 18-20 minutes, or bake until golden and crispy. Take out from the oven, spare

  10. Turn the grill to high

  11. Put the sardine fillets, fish heads and fish tails in a hard baking pan and brush with oil, salt and black pepper. Grill for 2-3 minutes, or bake until the color is golden, just cooked (fish should be opaque, easy to peel into pieces)

  12. Heat a frying pan to medium heat, add butter and bacon slices, fry for 3-4 minutes, or until the color is golden. Add the onion and enough sauce (the sauce you just made) to stir and wrap everything in the pan. The remaining sauce is kept warm, spare

  13. Boil a small pan of water and add a pinch of salt and vinegar. Turn to small fire

  14. Beat the quail eggs into a small bowl of chilled water, then pour out the excess (water just over the quail eggs)

  15. Stir the water with a wooden spoon and turn it into a swirl, then pour the quail eggs into the center of the vortex. Cook for 1-2 minutes, or until the egg whites are solidified and the egg yolk is still liquid. Spilled out in a colander and drained on kitchen paper

  16. Divide the mixture of onion and bacon into 4 portions, place the sardines on top, and place four quail eggs around.

  17. Use a hand blender to blister the remaining sauce

  18. Pick up the foam with a spoon and apply it to sardines and quail eggs.

  19. Each side is covered with a piece of meringue

  20. Then insert the head and tail of the sardine into the round hole on the meringue

  21. It’s so expensive, hurry to eat.

Tips:

BBC family's recipe: http://www.bbc.co.uk/food/recipes/stargazeypie_93663 Good English, please move. The map and recipe should be inconsistent. In fact, I doubt very much whether someone will spend so much time doing such a strange thing. It’s already a lot of trouble to translate this... When the recipe was released, the most crashing thing was that, according to the release, I didn’t know what went wrong, and everything was gone. So, I did not save, and I re-translated it again. Sincerely look forward to your work.


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