Milton Recipes

MILTON

Steps:

• Prepare espresso.
• Scoop ice cream into blender.
• Add hazelnut syrup and cinnamon syrup (or ground cinnamon) to blender.
• Pour espresso over ice cream.
• Blend to milkshake consistency.

STUFFED MIRLITONS

Steps:

• Cut mirlitons in half lengthwise. Remove seeds in center. Boil until tender. Scoop out flesh, reserving shell for stuffing. Mash the flesh.
• Preheat oven to 350 degrees F.
• Heat oil in a 9 to 10-inch skillet over medium heat. Add onion and celery and saute until tender. Add mashed mirliton flesh, shrimp (or sausage), 1/2 cup Italian bread crumbs, seasoned salt, and cayenne pepper and stir to combine. Fill mirliton shells with this mixture. Cover with remaining bread crumbs. Bake for 30 minutes or until browned. This can be served as a main dish and it also freezes well.

MIRLITON

Steps:

• Bring a large pot of water to a boil. Add mirliton, and boil until tender, about 45 minutes. Drain, cool, and peel. Cut in half, remove seeds, and cut into cubes.
• When the mirliton are almost done, bring another pot of water to a boil. Add shrimp, and cook for about 5 minutes, until pink. Drain shrimp, reserving the water for later. Preheat the oven to 250 degrees F (120 degrees C).
• Heat olive oil in a large skillet over medium-high heat. Fry onion and garlic in the oil until soft. Transfer to a 9x13 inch baking dish. Add the shrimp, ham, and cubed mirliton. Beat the egg in a small dish with a tablespoon of the water from the shrimp; pour into the baking dish. Mix in the bread crumbs, parsley, thyme, salt and pepper until evenly blended. If it seems a little dry, add a little more water from the shrimp. You have the choice to freeze, refrigerate, or bake at this point. Sprinkle some more breadcrumbs on top if desired.
• Bake for 1 hour and 30 minutes in the preheated oven, or until golden brown on top.

MELTON MOWBRAY PORK PIE

Steps:

• 1 Egg, lightly beaten Mix the meat, salt, pepper, herbs and spices and set aside.
• To make the stock, boil bones, onions, bay leaf, herbs salt and pepper in 4 cups of water for two hours or until the liquid is reduced to 2 1/3 cups.
• Cool, degrease and refrigerate until it starts to jell.
• To make the pastry, rub 2 oz of the lard into the flour mixed with a teaspoon of salt until it is the consistency of breadcrumbs.
• Boil the rest of the fat with the milk and water.
• Make a well in the mound of flour and while stirring with a wooden spoon, mix in the boiling liquid.
• Knead and leave to rest for 10 minutes.
• To make the casing or"coffyn", roll out three-quarters of the dough into a circle 3/4" thick.
• Flour the outside of the tin and stand it in the centre of the dough.
• Work the dough up the sides of the tin and then gently remove the tin leaving you with a pie casing.
• Fill it immediately with the meat mixture as it is likely to collapse.
• Roll out the remaining dough into a circle slightly larger than the diameter of the casing, to form the lid.
• Preheat the oven to 400F degrees Dampen the top edge of the pie and gently press on the lid.
• Crimp the edge.
• Make a hole in the centre of the lid and decorate it with pastry leaves.
• Place on a baking dish and bake in the preheated oven for 20 minutes and then reduce the heat to 300 degrees F and bake for 1 3/4 hours.
• If necessary place some aluminim foil on the top to prevent burning.
• Remove from the oven and allow to cool completely.
• Pour the chilled stock through the hole in the lid and refrigerate Serve Cold.