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Cooking with Tallyrand

Posts on Cooking with Tallyrand

apart from stew when it must be shin that is what I use for all recipes requiring cubed beef

Don Pearson
Don Pearson
27 Jun 2012

I agree about the pastry as very important - a good filling can be spoiled by the pastry. I always buy pasties cold because keeping them in heated cases causes them to become greasy. I will have a go using skirt which is my favourite - ideal for steak and kidney pie or pudding and for the Massaman curry that I made yesterday

Brazilnut
Brazilnut
27 Jun 2012

I have used mince before, but beef skirt like everything never used to be so expensive, it was my gran that taught me, and like she said you can bulk it out with the veg! and I was born at the end of the war so rationing was still around when I was a child. We had roast meats in small quanties with suet pudding to fill you up, more often than yorkshires. I still do mince beef cobbler

cheftallyrand
cheftallyrand
26 Jun 2012

Hi Brazilnut welcome aboard! :-D works for me :-) but my late mum always used mince as it was cheapest (being of the war rationing age) (=[:-D

Brazilnut
Brazilnut
26 Jun 2012

I prefer to use beef skirt with swede, I cut the beef into cubes and cook for 30mins in pan with onion and swede then add diced potato for a further 10mins before putting it in pastry

cheftallyrand
cheftallyrand
26 Jun 2012

A lot has been discussed about the good ole pasty of late, from taxes to who makes the best. But it is not taxing to make the best ones at home. Pop on over to my articles area for my favourite recipe (my mother's of course) but with a little twist of mine own - pasty rolls! And lets get back to home made tiddy oggies (=[:-D Or how about posting your favourite pasty tidbit? Childhood memory? ...

To access recipes you must be signed in (which is free), once signed in, simply click on ''Articles'' from the menu Happy Cooking !! (=[:-D

Duelly noted, and some recipes already posted (=|:-D

ZIGGY
ZIGGY
23 Jun 2012

Hi cheftallyrand I am a vegetarian but eat fish occasionaly. Looking forward to trying some of your recipes.

cheftallyrand
cheftallyrand
23 Jun 2012

Hi Ziggy many thanks for the comments. Photo's would make the area more colourful and interesting I agree, unfortunatley I am hoping to make this section of dawlish.com a fairly interactive area. Supplying recipes and ideas requested by the readers, so while I have 1000's and 1000's of recipes I have collected from all over the world (all personally tried and tested by myself) I do not have ...