Rudy’s Hot Bonfire Biscuits

Ingredients:

2 medium free range egg
375g plain flour
250g unsalted butter
250g caster sugar
fresh red chillies to taste (perhaps 1), de-seeded and finely chopped
Pinch of salt

Method:
Cream the butter and sugar and a little flour.  Add the eggs and rest of flour then the chilli and salt. Once thoroughly mixed preferably using a mixer, roll out to about 5mm thickness and cut into shapes. Cook for 10 to 12 minutes at 180 deg C

Cassoulet

A wonderfull dish from the Carcassonne region which can be eaten outdoor with ease.

Ingredients:

4 duck legs
8 sausages (preferably a high meat, low rusk variety)
2 chicken stock cubes
1 vegetable stock cube
0.5 litre boiling water
75g of goose or duck fat
4 sticks of celery chopped
2 onions chopped
4 cloves of garlic finely chopped
6 tomatoes halves
chopped fresh parsley
bread crumbs from grating part of a loaf
1200g drained weight of white haricot beans from tins
bacon lardons

Method:

softent the onion and cellery in 75% of the fat then add the garlic and cook for a further minute. Add the water and stock cubes and bring to the boil ten simmer on a low heat for 5 minutes. In another pan brown the bacon and sausage. Cut each sausage into 3 with scissors then add along with the bacon, beans, tomatoes and duck to the cassoulet. Springle with salt and black pepper and place in the oven at 160 deg for 2 hours. When ready remove and cover with enough grated bread crumbs and pasley mixed. Brown under the grill if you want but you don't have to.

Shepage Pie

This is my own twist on cottage/shepherds pie. 
Ingredients:
500g of minced lamb
500g of minced beef
400g of finely chopped shallots
2 cloves of garlic
3 sprigs of fresh thyme
2 tablespoons of tomato puree
25g of plain flour
150g red wine
75ml Worcestershire sauce
1 litre of chicken stock
1kg of potatoes
Milk, butter, eggs

Fry the lamb and beef in oil in a large pan or wok.  Tip into a large sieve to get rid of any excess fat and oil. Fry the finely chopped shallots in some oil and when just about soft, add the chopped garlic for about a minute or two. Stir in the meat and flour and don’t stop stirring for about 5 minutes.  Add the tomato puree, Worcestershire sauce, red wine, chicken stock (I tend to use a vegetable stock cube in with this when I make the stock). Strip all the leaves from the thyme and throw these in. Bring to the boil and cook until the liquid had reduced to at least half, about 50 minutes. Make mash potatoes using butter, milk and an egg yolk (I find using the egg yolk enables me to use less butter and milk and keep the mash stiff).
Finally allow the filling to cool and put it into a pie dish. Spread the thick mash over the top. Place in a hot oven 200 deg C for about 30 minutes until brown then serve.