still cold but getting closer to civilisation

The new DLR extension is open! We are closer to the world than we used to be. There is a coffee bar right next to the entrance, but it is a horrible Costa, so I still won't be dropping in for a coffee on my way back across the river. (I only like Starbucks latte, and it has to be full-fat milk. I like their chunky cups, too).



Still waiting to hear whether our boiler pump is in stock. In the meantime, contingency plans are in place. Took up the offer of a hot shower and hairwash at Tori's place, and Bex bought a little electric radiator to take the chill off the living room.

Making sea pie for dinner today (that will warm us up). Don't know why it is called sea pie, as it is a kind of beef casserole, and has no fish or seafood in it. One family theory is that it was made on board ship, and the dumpling crust sealed all the liquid into the pan so that it wouldn't slop over the sides as the ship rolled about at sea. I don't recall any sailors in the family tree, so I don't know whether that theory has any truth at all, but the dish is delicious.

Sea Pie

Start with about a pound of minced beef, four medium carrots and 2 or 3 medium onions (depending on how much you like onions).

Coarsely chop the carrots and onions fairly small, but not tiny - you want to still have recognisable pieces of carrots and onions after the dish is cooked.

Mix the raw meat with the raw vegetables and pile into a casserole dish. Cover with stock (I use two Oxo cubes, and sometimes slosh in a drop of red wine if I have a bottle open).

Put a lid on the pan, and cook in the oven at gas 5-ish for at least 2 hours (you can't skimp on the cooking time. You want the flavour to be really intense and the liquid to reduce, and you only get this with long cooking).

Then make dumplings: use 6 ounces of flour and 3 ounces of suet (beef or vegetarian, but vegetarian doesn't really make sense in this context) and a pinch of salt. Throw in some dried herbs if you like. I used a spoonful of sage today. Mix with enough cold water to make a stiff dough (mix with a fork, but don't overwork it - you will probably need just a few tablespoons of water). Take the lid off the casserole. Put spoonfuls of the dumpling mix on top of the meat mixture and turn the gas up to no 7 for about 20 minutes until the dumplings are golden. (Leave the lid off the casserole for the dumpling stage).

You can serve it as it is, or with boiled potatoes and / or cabbage (Savoy is good). This will serve three or four people with reasonable appetites.

Enjoy