Sunday, 13 December 2015

Homity Pie at My Cranks Supperclub

‘Tis the season to eat comfort food.   December is overflowing with parties and eating out opportunities but it is still so nice to eat at home and put together something warm and hearty to keep out those wintery chills.  And taking part in the Cranks Supperclub allowed me to do just that.

Who are Cranks?  Established in 1961 in the swinging sixties heartland of Carnaby Street London, their mission has been to provide quality vegetarian food with chef ambassador Richard Corrigan championing them.  Their restaurant in Devon is where you can sample their fare in person or visit their website which is packed with recipes and foodie ideas.

A trip to Devon is somewhat not convenient from my West Midlands abode, so the Cranks Supperclub theme brings a flavour of its tenet to my kitchen sparing me the traffic jams on the M5!

Cranks Supperclub conjures up visions of a gaggle of your dearest & nearest nestled round your dining table and yes, conventionally that would be the case but my streamlined version of a more modest ‘romantic night in’ with My Carnivourous Husband (MCH) was how we dined Cranks style, enjoying great food whilst catching up on the week’s events.

Porcini Mushrooms

Using the recipe on the Cranks website, I adapted it to give it my own twist and also a festive flavour as a nod to Christmas.  Keeping to the key ingredients of potato, onions and cheese, I also added porcini mushrooms for some texture variation, the warmth of port and I also used ready-rolled short crust pastry for speed and ease.    Like the Cranks’ recipe, I too didn’t use an egg which makes it suitable for those vegetarians that don’t eat eggs.

Fresh Cranberries

To accompany the pie, I made some rainbow chard cooked in olive oil and sumac and also, inspired by Cranks’ Beetroot & Orange Salad, I decided to make a make a hot version of this, suiting the season with hints of citrus and cranberry.

Homity Pie before it is oven-bound

Both delighted with the outcome of the Homity Pie as well as the sides, MCH has put a request in for this again (praise indeed).  Also, thinking about that post-Christmas Day/pre-New Year period, the pie is perfect for those suppers where minimal cooking is welcomed and a great solution for those leftover potatoes and wedges of cheese that always seem to be around this time of year.

If you decide to make my version of Homity Pie and/or my Hot Beetroot & Orange, I’d love to know how you get on, so do let me know!
Homity Pie
Cranks Homity Pie (With a Word In Veg Ways Twist)
Serves Two
125g Ready Rolled Short Crust Pastry
1 large Potato (or equivalent to 150g)
150g Onions
1 tbls Vegetable Oil (Plus extra for frying)
1 tsp Dried Mixed Herbs
50g Cheddar Cheese
1 tsp Milk (plus extra for brushing the pastry)
Salt & Pepper to taste - optional
10g Dried Porcini Mushrooms
1 tbls Port
Hot Boiled Water (enough to cover the mushrooms as per instructions below)
  • Place the dried porcini mushrooms in a mug, pour the Port over the mushrooms and top up with a little hot water but only enough to just cover the mushrooms.
  • Leave the mushrooms for at least 30 minutes to hydrate, although the longer you leave it the better.
  • In the meantime, peel and slice the potato(es) and boil in salted water until soft.
  • Chop the onions and fry until brown in some oil.
  • Once all the above elements have been completed, place the potatoes and onions in a bowl.
  • Sieve the mushrooms from their liquid and place in the bowl as above.  (Although keep the liquid for my Beetroot & Orange Recipe if making, otherwise discard).
  • To the bowl, add the vegetable oil, dried mixed herbs, milk, salt & pepper (if using) and half of the cheese and mix together well, ensuring that the ingredients have cooled before moving on to the next step.
  • Roll out the pastry and line a 7” tin and brush the pastry with a little milk.
  • Place the ingredients into the pastry case and smooth over.
  • Grate the remaining the cheese on top.
  • Place in an oven on gas mark 5 for 20-30 minutes – until the pastry has browned and the pie contents has become golden.
  • NB:  When ready, the mixture may not be set so do be mindful of this when cutting in to the pie, but this does not affect the finished article.
Hot Beetroot, Orange & Cranberry
Hot Beetroot, Orange & Cranberry
Serves Two
300g Beetroot (vacuum packed in natural juices not vinegar)
50g Fresh Cranberries
Rind of half an Orange
Good Grating of Fresh Nutmeg
1 tsp Sugar
Optional: A little of the Port/Water liquid from the Homity Pie above
Pour a little of the Port/Water into a saucepan.
Place the cranberries into the saucepan and begin to gently heat on a low setting on the hob. (If not using the port/water, just use a little cold water).
Wait until they start to pop/burst and change into a mushy stance.
Grate the beetroots into the saucepan, add the orange rind, sugar and grated nutmeg.
Mix well and heat through until hot and then serve.
Rainbow Swiss Chard
Rainbow Swiss Chard with Sumac
Serves Two
200g Rainbow Swiss Chard2-3 tsps of SumacOlive OilBoil the rainbow swiss chard until it is has softened (approx. 4-5 minutes).
Drain the chard and return to the saucepan.
Drizzle on some olive oil and pour over the sumac.
Stir to combine and re-heat through before serving.

Disclosure:  I was re-imbursed for my expenses to re-create the meal based on Cranks menu by Cranks Food.  This review was conducted honestly without bias and I was not required to produce a positive review.  For further details of my PR policy, please see the Press, PR & Food Writing page of this website. 

No comments:

Post a Comment