Farmers Markets

[saucisson]

I would go for either, but my wife would probably go for the mixed game as she isn't too fond of apricot.

[saucisson]

Having asked her, she would trust you that the apricot is there for a reason and choose the wild boar That'll teach me not to assume what she would choose

[welsh wizard]

Thank you for your replies, most helpful.

The reason I put apricot in the wild boar is becaue if the boar is a strong boar (in taste) the sweetness of the apricot will cut through it. I am only concerned about the boar because I wondered if people would shy away from it thinking it was "too strong" in flavour, However I just thought it would be unusual.

I am making the produce for the attached and thought the boar would be topical

http://www.ludlowmedievalchristmas.co.uk/

thanks again WW

[captain wassname]

Peter Gott does a load of wild boar he is in Borough maket every week and sells boar pies,sausages and joints.

http://www.sillfield.co.uk/

If youve purchasd from someone half decent,as Im sure you have,you should have no problem
Also saw people selling boar burgers at Cockermouth food festival and they were going fast.

Jim

[welsh wizard]

Thanks CW, will check it out.

Did the FM today and made up some wild duck, pheasant and apple pasties, they flew out (excuse the pun)

cheers WW

[welsh wizard]

Festival now over.

In the end I sold GOS sausage on a stick, wild boar and apricot and belted galloway beef burgers. We sold out on both days so it was evident people liked them. I had a lot of comments on the wild boar and all who tried seemed to like them. In the wild boar demographic, men were first, ladies next and very few children tried them. Because of the price I had to pay I had to sell the WB out at £3.50 but this didnt seem to stop people having a go, we sold c1000 over the two days. Well I have now spent most of Monday and Tuesday cleaning down and putting away and will start again tomorrow on the market cooking. OOI I have tried to make my pasties a little more moist as I have found this difficult using predominantly meat. As an experiment I mixed in quantity of homemade plum stuffing which I made to a sloppy consistency and it worked quite well. Anyone who has any pasty recipes they dont mind passing over I am all ears (as always)

Cheers WW

[Oddley]

Hi WW. I recently cooked about the best Cornish pasties I have made. I always had trouble with the pastry, this pastry is really good and easy to use. To be honest the scones in this book are the dogs dangly bits. In fact all the recipes I tried were quite good.

Get it here.

[wheels]

Oddley

That recipe is also the one in a .pdf download on the Cornish Pasty PGI application website, so it's certainly got a good provenance:

http://www.cornishpastyassociation.co.u ... recipe.pdf

It's funny because I used to make a 'reduced fat' shortcrust for my pasties (3oz fat to 8oz flour), but have since changed to making a normal shortcrust, but making it very badly, so that it doesn't crumble. I add a bit of lemon juice which makes the pastry stretchy as well.

I've been happy with my results, but in the search for perfection, maybe I'd better have another go with this recipe.

Phil

[welsh wizard]

Thanks both

Unfortunatly the links dont work but I expect its me. I will look at the BBc site and the cornish pasty site.

Thanks Again

Cheers WW

[wheels]

Must be something to do with your computer/network WW - Oddley's is working fine for me.

Phil

[Ruralidle]

WW

Both Oddley's and Wheels' links are working OK for me.

Congratulations on your festival trade. I hope to get to visit your market soon and try one of those burgers, but probably not before 2011, so I hope you have a good Christmas.

Ruralidle

[welsh wizard]

Thanks RL

Look forward to seeing you in the NY

Cheers WW

[welsh wizard]

For some reason the links now work (replaced the valves in the computer) so thank you.

I am going to give it a go using local belted galloway beef and see if people will pay a little bit of a premium for them (the meat will cost me a shilling or two above the avarage).

How much would you be prepared to pay for for a standard size CP made with top quality beef?

Thanks in advance for your input

Cheers WW

[welsh wizard]

just an update

I made a number of cornish pasties using the recipe links so kindly given, and I must admit they are very good indeed. I used the local belted Galloway beef and made them very large so I could sell them in halfs as well as wholes. The feed back was really positive and they are now a staple on the stall along with the latest game pasty which is wild duck, pheasant, cranberry and chestnut.

I am now going to give the traditional? cornish pasty a go and make one side apple and the other cornish..............

Again any thoughts would be, as always, most welcome

Cheers WW

[Ruralidle]

Gosh, these self employed folk - always thinking about work, even on a holiday!

Seriously though, thanks for the update. I will try the pasty recipe myself sometime soon. Try apple (desert to keep some texture) in the sweet part.

HAPPY NEW YEAR

Richard