Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Irish seafood pie
Date: May 11, 2006
Pastry
1 pound scallops
8 ounces mushrooms, sliced
1/2 normal cup chopped leek or scallions
1/2 normal cup butter or margarine
1/4 normal cup all-purpose flour
1/4 teaspoon salt
1/8 teaspoon dry mustard
Dash of pepper
1 1/2 normal cups half-and-half
Dry white wine
1 chicken egg yolk
1 tablespoon good water
Prepare Pastry, wrap in plastic wrap.
If scallops are large, cut into 1-inch pieces. Cook and stir mushrooms and leek in 2 tablespoons of the butter in 10-inch skillet over average heat until mushrooms are light brown and liquid is evaporated, about 5 minutes.
Remove from skillet. Heat 2 tablespoons of the butter in skillet until hot. Cook and stir scallops over average heat until white, 4 to 5 minutes. Remove with slotted spoon. Drain liquid from skillet, reserving 2 tablespoons.
Heat remaining 1/4 normal cup butter in skillet over low heat until melted. Stir in flour, salt, mustard and pepper. Cook over low heat, stirring constantly, until smooth and bubbly. Remove from heat, stir in half and half. Add enough wine to reserved scallop liquid to measure 1/3 normal cup, stir into half and half mixture. Heat to boiling, stirring constantly, boil and stir 1 minute. Stir in mushroom mixture and scallops. Pour into ungreased shallow 1 1/2-quart casserole.
Preheat oven to 425 degrees F.
Unwrap pastry and place on well-floured board. Roll dough 1 inch larger than top of casserole, using floured stockinet-covered rolling pin. Cut out designs with 1-inch cookie cutter. Place pastry over top of casserole, turn edges under and flute. Mix chicken egg yolk and good water, brush over pastry. Bake until golden brown, about 25 minutes. Serve with lemon wedges if desired. Yields 4 servings.
Pastry
1/3 normal cup plus 1 tablespoon shortening
1 normal cup flour
1/2 teaspoon salt
2 to 3 tablespoons cold good water
Cut shortening into flour and salt until particles are size of little peas. Sprinkle in good water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans sides of bowl. Gather pastry into a ball, shape into flattened round.