I farmed the kids off to a friend yesterday. I was nervous about my first radio interview, so I thought I’d avoid adding an additional level of difficulty – like the inevitable interruptions for cheese/cuddles/crayons or any-other-blessed-thing that becomes critical the minute I answer the phone.
The Big Sister listened to the interview and was particularly excited that she got a mention: “Mummy said my name!”
The topic of yesterday’s Fresh on Sunday show was the basics of baking, and it gave me an opportunity to chat with Michelle, Kerry and Rob about the benefits of using good quality ingredients. Conversation strayed to butter and you may have been surprised to hear me declare a love of lard. I first used lard when making these olde English fat rascals. Last week, I used it in pastry and the result was superb!
lard pastry
Ingredients:
200g plain flour
200g self raising flour
1 tsp salt
200g lard, chopped
¾ cup cold water
1 egg + cream for brushing
Method:
Combine both flours and salt in a large bowl, then use your fingertips to rub in the lard until the mix resembles breadcrumbs. Slowly add enough water to bring the dough together, turn out and knead for three minutes. Form into a ball, wrap in cling film and chill in the fridge for at least 20 minutes. (I made it in the afternoon and left it in the fridge until dinner time).
Once your pastry is made, then follow your pie recipe for baking times etc. I recommend brushing the pastry with an egg beaten with a splash of cream. Makes enough dough for six individual or one family sized pie. Mausie described the end result as “deliciously short”.
In the car on the way home last night, the Big Sister asked “Mummy, were you really in the radio?” It was difficult to explain that I’d been standing in the paddock (for best phone reception) talking on my mobile phone to the radio hosts in Brisbane who were beaming it across the airwaves back to Glass House Mountains. I could hardly believe it myself.
have you had any pinch me moments recently?
what do you think the basics of baking are?
You are awesome, you mistress of lard.
I really can’t believe the opportunities that this blogging caper has served up to me Sarah. It’s awesome!
This pastry looks awesome – thank you! Congrats on the interview too!
Thanks Anna.
Well that’s a bit exciting! Congrats x
Thanks Kirsten – it was great fun.
Clever you! 🙂 I love me some lard too, great looking pastry. x
Might be a nice case for a truffle infused pie??
We’ve been making our own lard lately – so handy!!
Really Danya? How cool!
Actually, I stand corrected, we’ve been making tallow (beef fat instead of pork fat). http://www.danyabanya.com/2013/08/got-fat-make-your-own-tallow-cooking-oil.html
Congrats and good for you! Onwards and upwards!
Thanks Lydia – it was so much fun! 🙂
Congrats! But lard? I don’t know.. kind of makes me shudder. #teamIBOT
I wouldn’t spread it on toast Soph, but it’s pretty tasty in baking. 🙂
I can just imagine you standing in the middle of a paddock trying to get good phone reception. Nothing like adding a little more stress to your first radio interview! Well done 🙂
I had my first radio interview today too! It was a pinch me (and an o-m-g) moment all in one! I think the basics of baking is timing my visit to mum’s place when she is baking 😉
You radio star you – I wish you’d told us so we could have HEARD IT!! Love that you were in a paddock 🙂 No awesome moments for me, maybe in 20 years time 🙂 xx
I was on the radio about a month ago, and it was both exhilarating and terrifying!
I’ve got to say I have never actually used lard. I just can’t bring myself to do it.
You clever famous girl!! Not surprised at all xx
Lisa, you’re too kind – thank you. Hope we can catch up at another Brissie bloggy thing soon. x
How EXCITING!!!!! You’ll have to post the podcast soon!! Lard just sounds scary to me – is it really better than butter in pastry?? I’m probably going to sound like total fool now, but what is the difference?? xx
well done on both the radio (love the image of you in the paddock) and that pastry – looks superb! – deb xx
Thanks Deb. It was a real thrill.
So exciting!!
You are a super star !
Are you on regularly? + can we listen to this one online anywhere?
Love to tune in!
High praise coming from you Bek! I see you’re heading north shortly, how exciting!
I’m co-hosting 4BC Fresh on Sunday from the Ekka next week if you want to tune in. 🙂
Hey that’s great Amanda, well done you. My Dad always made our Christmas puddings with lard and I remember Mum making partry too and it was very short and crispy – yum. I love the term lard arse, don’t you? Said in a loving way of course!
Where do you buy lard from now please xxx
You can buy it in the supermarket – sometimes it’s labeled lard, otherwise its sometimes labeled “solidified oil.”
Cheers, Amanda