Wednesday, 21 February 2018

Living on Rations -Week Two - Day 9 - Woolton Pie


The ninth day of our Challenge dawned with the usual breakfast, one of us toast and one cereal and eaten  at different times ...we need to synchronise!!  No photo of this sorry, but I'm sure you can imagine  :-)


Straight after breakfast I double checked my recipe and set to to make a Woolton Pie, using the recipe from my 'Victory Cookbook', but using smaller quantities of the vegetables.  There's no way I could have fitted four pounds of vegetables into my dish.


I decided to use up the red onions mentioned the other day, so I sautΓ©ed them along with 2 leeks and some garlic in a little olive oil.  I wanted to add as much flavour as possible to what sounded like quite a bland recipe.


Then I added the veggies from the top photo, 2 potatoes, 2 parsnips, 2 large carrots and an ancient sweet potato that was lurking in the potato bag. 

When I realised that there was no way I was going to be able to stir things or even much room for the liquid I got out my big soup pan and tipped everything into there instead.  I used a little Bisto in some hot water for a cooking stock, then it was all brought to the boil and then put into the bottom oven of the Aga for around 40 minutes.


After the forty minutes it was tipped through a colander and then into my ovenproof dish.   Some of the cooking liquid was poured back into the pan with an ounce of oats, seasoned and cooked until it thickened slightly before being poured over the vegetables. Once it was all cool again it was placed in the fridge until teatime.

Of course what cooking liquid I didn't use to make the sauce went straight into a jug and into the fridge to be added to the next pan of soup I make.


For lunch it was the two jugs of soup shown in the fridge on the 'Leftovers' post, mine vegetable and Alan's with chicken.  I like dropping pieces of bread or toast in mine, Alan is more of a dunker.


At teatime the Woolton Pie was given a suet pastry top and baked for around 30 minutes ...


...and served in our big bowls with peas and gravy.

Boy was it good ... filling, tasty and very satisfying.  And joy of joys there is half left for another night.


There were some little pastry trimmings left over once the vegetables had been covered with their blanket of suet pastry and trimmed.  These were quickly scrunched together, rolled out and spread with a spoonful of marmalade and rolled up in 'Swiss roll' fashion.  Fifteen minutes in the oven and it made a tasty little nibble each to have with a cup of coffee when we got back from the cinema.

Waste not want not  :-)


As Sue from Suffolk would say I 'donated to charity' the other day. 

Two books from the charity shop for just £1.25 each.  I had to buy the Hannah Hauxwell one when I saw it, I read this many years ago and then donated my copy to a charity shop, I almost instantly regretted it.  Now I have it again and this time the local hospice shop has benefitted.  I was so sad to hear she had died a couple of weeks ago at the grand old age of 91, she was a very special lady. I'm going to watch her Dvd again as it's years since I've seen it.

 Sue xx

27 comments:

  1. So it wasn't all that bland at all? I'd have been tempted to add a stock cube or two and some pulses or lentils. :-)
    Looks delicious.
    J x

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    Replies
    1. No, it was absolutely delicious. The Bisto and garlic may have helped and the wholewheat pastry was lovely ... I am a convert to brown pastry 😊

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  2. I'm finding your “Living on Rations” posts fascinating.
    The Cookin for Victory cookbook is a treasure just to read and as I’m trying to live
    on what we have in stock, Woolton Pie is definitely going on the menu.
    I started with a frugal January but that has morphed into penny pinching February and
    could even become miserly March!
    My OH keeps asking if the deep freeze is getting any emptier. The answer is no because
    I can't help stretching meals and freezing the remainder!
    Sue

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    Replies
    1. I'm exactly the same ... my freezer will never be empty 😊

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  3. Another "Victory" for you! This sounds right up my street.

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    Replies
    1. The best meal to date 😊

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  4. The pie looks and sounds delicious, I shall make that sometime. There are several Hannah Hauxwell videos on youtube.

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    1. I watched all the programmes when they were on television way back in the day. Including the ones with her travelling around Europe ... An Innocent Abroad.

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  5. I too have the Hannah Hauxwell book and am sorry to hear of her passing x

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  6. It's one of those dishes that you can adapt to use whatever veg you have in, isn't it. 4lb of veggies would make a very big pie!

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  7. It is extremely bland without any extras like garlic,leeks and onion........and without gravy.......I know, I tried it once.......put me off vegetable pies for years!

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  8. This sounds so good especially as it leads to having leftovers. I find as I get older I love recipes that end up with portions to either have another day or freeze for later. I am going to try this.

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  9. Great post. I think todays taste buds need the added benefit of garlic, we are so used to a diet where spices are used and many a dish is greatly improved by an addition or two. I will also be trying this and happy to read that I am not alone in freezer leftovers! Very sad to read of Hannahs passing, I loved her books and her softly spoken voice on the dvds. I cried with her when she left the farm and there was no room for Rosa the cow, Tam.

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  10. I just love your blog...imagine my surprise as I was driving along yesterday on the last day of a few days in North Wales to see a familiar site of polytunnels and gates and house that adorned your 2017 blog!!! I resisted the temptation to come and say Hi, but I did shout hello through my window as we drove by....you certainly have a wonderful location.

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    1. Nice that you were in our part of the world. We are very recognisable aren't we ;-)

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  11. So nice to have a meal ready for another day:-)
    Is your gravy home-made as well? It looks so thick, what is your secret? Mine is always too runny.

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    1. Vegetarian gravy recipe please?

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    2. Buy tub of 'red' Bisto ... open tub, put three dessert spoonfuls into a jug, pour over boiling water, stir like crazy ... pour over anything that needs gravy. πŸ˜‰

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  12. I am a new reader, but am so enjoying your rationing adventure! I really like seeing what you are making! Thanks for sharing with us all!

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  13. Sue, Can you explain how you are determining the points of foods you are using that would have been on the points system? Is there a resource that lists these points by item?
    Thank you.

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    Replies
    1. From Marguerite Patten's books and double checking time eras on Google. Points weren't actually used until 1941 according to most sources but we brought them in early to make things more interesting/difficult.

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    2. Thank you Sue. I will check Amazon for those books.

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  14. I was reading about the Woolton pie the other evening. Apparently, it was invented by a chef in the Savoy hotel and named after Lord Woolton. It does sound very nice.

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  15. Wholewheat pastry is so nice, sort of nutty and its filling too. My mother in law used to make a pie like this and it was yummy.

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  16. Thanks for mentioning Hannah, I had never heard of her but will now settle in with some utube and see what her amazing life was all about.
    My British grandmother lived next door so I grew up on shepherds pie, toad in the hole with vegies and lots of gravy and also spotted dick , which I think was some sort of sultana or currant baked desert.
    Such good memories of my times with her as I had 3 younger brothers and Mum was always busy.
    Lasagne is a good way to make meat go a long way and can be made vegetarian, lasagne sheets can be easily home made too. Served with any vegies or my latest try is coleslaw.....yummmm, nice combo of hot and cold.
    Quick and easy Pumpkin soup....roast pumpkin, onion and an apple, (remove seeds, peel optional ) when cooked put in blender with some stock, you can also add carrot,potato and sweet potato to roasting pan.

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