Tom_Nicholls

Wicker Basketry and Wickerwork Furniture

Wicker basketry, rattan wickerwork furniture, antique rockers, chair restorations, baby bassinets, cradles, children's, buggies, Victorian wicker doll carriages, furniture for the American Girl Dolls, supplies for wickerwork, bamboo baskets and much more. From the Swedish words "wika" to bend and "vikker" willow. By definition wicker means small, pliant twig. Wicker also refers to a construction technique where slender weavers are woven around a coarser frame.

Cornish Pasty Recipe

INGREDIENTS
Pastry
One and a half Cups Plain Flour
Lard or vegetable fat
Pinch of salt
Water

Filling
Chuck steak
Two Large potatoes
Half large turnip (swede)
One large onion
Salt and pepper to taste
Water

METHOD
Pastry
Place flour and salt in a bowl, rub in the fat, until the mixture is so fine that it falls through the fingers. Tip mixture onto a lightly floured table top. With your index finger make a well in the centre of the mixture. Add water a little at a time until it forms a pliable but stiff dough.

Filling
Finely chop the steak. Dice the potato, turnip (swede) and onion. You may prefer to slice them. Add seasoning. Mix all in a bowl or to be really authentic use your kitchen table top.

Using a floured table top roll out half the dough to a circle the size of a plate. Make a mound of the filling in the centre of the dough. Dampen round the edge of the dough with either water, or milk. Fold over the dough, to make a half moon shape, crimping the edges. Make a slit to let out steam. Brush with beaten egg to glaze.

Cooking your Cornish Pasty Place on lightly greased metal baking tray in the middle of a preheated oven, for around 40 minutes at 450 F . The pasty is cooked when their undersides turn brown and crisp.

Haggis fritters with roast vegetables

Ingredients

vegetable oil, for deep-frying
110g/4oz haggis, diced
1 tbsp sage, chopped
110g/4oz self-raising flour
enough fizzy water to make a batter
salt and freshly ground black pepper
For the roast vegetables
4 tbsp olive oil
2 baby carrots
2 slices of swede
¼ leek, sliced
salt and freshly ground black pepper
For the sauce
¼ pint beef stock
dash of Worcestershire sauce
knob of butter
salt and freshly ground black pepper
dash of soy sauce
splash of Scotch whisky

Method
1. Heat a pan one-third filled with vegetable oil, for deep-frying, until a breadcrumb will sizzle gently in it (CAUTION: Hot oil is very dangerous. Do not leave unattended).
2. For the roast vegetables, heat the oil in a pan until hot and roast the carrots, swede and leek over a medium heat for 10-15 minutes or until tender and slightly blackened.
3. Mix the haggis, sage and flour together in a bowl. Mix in enough fizzy water to make a smooth batter and stir in the seasoning.
4. Shape the mixture into small balls and then deep-fry in the hot oil for 3-4 minutes, or until cooked through and golden brown. Remove using a slotted spoon and drain on kitchen paper.
5. For the sauce, heat the stock, Worcestershire sauce, butter, seasoning, soy sauce and whisky into a pan and simmer gently for up to 10 minutes, until reduced. Whisk occasionally.
6. Transfer the roast vegetables onto a serving plate and serve the fritters alongside.
7. Drizzle the sauce over to serve.

PROST: SCHU WILL QUIT THIS YEAR

Four-times world champion Alain Prost has tipped Michael Schumacher, F1's most successful driver of all time, to quit at the end of this year.

The Ferrari star, who has won seven world titles of his own, has had a difficult start to the 2005 season and currently lies 34 points behind championship leader Fernando Alonso.

But Prost reckons that this will have no bearing on the German's decision to quit, if and when it happens.

"I assume that Michael will stop after this season," Prost told Sport Bild magazine.

Chow

1 cl Garlic; sliced
1 ts Fresh gingerroot; grated
-or ground ginger
1/4 ts Caraway; ground
1/2 ts Cardamom; ground
1/4 ts Mustard seed; ground
1/4 ts Avish; ground <not found in
-America>
1/4 ts Coriander; ground
1/2 ts Tumeric; ground
1/3 c Water
1/4 ts Fresh hot red chili
1/4 ts Paprika

Process everything together into a smooth mixture that will be as
thick as toothpaste.
Refrigerate with a jar with a tight cover.
Use when needed.