Hello dear soul.mmm!I have been watching a few recipes of your this morning, its only 6am Sunday, I am on antibiotics at the moment for a sinus infection again,,this morning is a better one phew!.well I have watched the beautiful scone recipe with bacon I can't wait wait to try,also the clothes dumplin.oh my goodness my dad loved clothes dumpling all through my childhood I remember he loved mum to fry a slice with a egg and slice of bacon after he came in the early most from feeding the cows on the farm,,oh my goodness mmm,!.I really wish I could ask him some more food questions but he passed on on father's day 3 years ago now, mum who is from Devon but has lived in Somerset for many years, she has dementia now she is 87so de a r soul can't manage to think about recipes.time is precious isn't it?I am 64 now,I do have 5 grow children and 7 grandchildren.they do visit regularly which is wonderful, my im hoping to find you chickens film,I love love chickens so much,I have a few of my own( wee girls) chickens 🐔 ,they are such joyful things,,well just wanted to say thankyou its really lovely to follow you and your recipe s,thankyou for explaining so well also..im sending thankyou s hugs ,blessings to you and your family from me and mine, xx😊.oh I hope your recent holiday was lovely too.xxcheerio for now,x.
Look delicious. However as a Forfar man I’ve eaten hundreds of Forfar Bridies and this is not really the traditional version. There are two main Bridie suppliers in Forfar, McLaren’s and Saddlers. Both are lovely and both use shortcrust pastry (although Saddlers do a puff version as well), however I’m a McLaren’s fan and always go for their’s which is shortcrust. The basic ingredients you have right although I think they also add breadcrumbs, but it’s more of a steak mince not chopped loose steak. They form the mix into firm balls and then press into the shape of a half moon before folding the pastry over the top and making a hole for steam. So almost there but not quite. See here for a video showing how McLaren’s do it: ruclips.net/video/604hW7MG_e4/видео.html
Hi Steve, thanks for that I will have a look at the video today I love learning more about traditional recipes! :-) I did research quite a few really old recipes going back to the 50's 60's and 80's lol, probably about four or five recipes and they all made it this way but I understand traditional recipes might be different going further back and sometimes the local traditions are obviously more accurate. Thats really interesting I might have to try another video in that case to make another one, thanks for sharing that with me, have a lovely week, Angie :-) x
yes I think it would be...a pastry that doesn't rise as much and is fairly thick in texture. :-) The puff pastry would rise and puff up, hope that makes sense for you, Angie :-)
The Forfar Bridie A Forfar Bridie is a horseshoe-shaped meat product. It has a shortcrust cover and the filling consists of beef, onions and seasoning. The Famous Forfar Bridie. They originated in the early part of the 19th century. One story of their origin is that they were made for wedding meals (the Brides’ meal) hence the horseshoe shape (for luck). Another story is that they were made by Margaret Bridie from Glamis, who sold them at the Buttermarket in Forfar. James McLaren and Son have been making Forfar Bridies since 1893 and the present owner, Mrs Karen Murray, is the great, great granddaughter of the firm’s founder James McLaren and the 5th generation of the family to run the business
Hello I have a free cookbook available on my website if you would like a copy its over at www.angiemilne.com pop your email address in the first page and it will be sent to your inbox. Enjoy Angie :-) x
A Forfar Bridie is either a He Bridie (with onions) or a She Bridie (No Onions), One hole is the He bridie and two holes is the She Bridie and made with either a water crust pastry or ruff puff pastry
Hello dear soul.mmm!I have been watching a few recipes of your this morning, its only 6am Sunday, I am on antibiotics at the moment for a sinus infection again,,this morning is a better one phew!.well I have watched the beautiful scone recipe with bacon I can't wait wait to try,also the clothes dumplin.oh my goodness my dad loved clothes dumpling all through my childhood I remember he loved mum to fry a slice with a egg and slice of bacon after he came in the early most from feeding the cows on the farm,,oh my goodness mmm,!.I really wish I could ask him some more food questions but he passed on on father's day 3 years ago now, mum who is from Devon but has lived in Somerset for many years, she has dementia now she is 87so de a r soul can't manage to think about recipes.time is precious isn't it?I am 64 now,I do have 5 grow children and 7 grandchildren.they do visit regularly which is wonderful, my im hoping to find you chickens film,I love love chickens so much,I have a few of my own( wee girls) chickens 🐔 ,they are such joyful things,,well just wanted to say thankyou its really lovely to follow you and your recipe s,thankyou for explaining so well also..im sending thankyou s hugs ,blessings to you and your family from me and mine, xx😊.oh I hope your recent holiday was lovely too.xxcheerio for now,x.
I forgot to say I'm Heather from uk,Somerset xx,wet weather time here,but leaves are beautiful colour s,xx
And the rain still comes down in Somerset in March 😢😢
What a nice plate of good food! 😋😋
Thank you Charina :-)
Magic 👍
These look fabulous..thanks
Thanks so much I love these :-) Angie x
A bit of gravy on top would be a perfect finish.
Sounds delicious Derek! Quite fancy one now lol , Angie x
When you say 'creamy cabbage' can you elaborate on that or tell me where to find the recipe please?
Look delicious. However as a Forfar man I’ve eaten hundreds of Forfar Bridies and this is not really the traditional version. There are two main Bridie suppliers in Forfar, McLaren’s and Saddlers. Both are lovely and both use shortcrust pastry (although Saddlers do a puff version as well), however I’m a McLaren’s fan and always go for their’s which is shortcrust. The basic ingredients you have right although I think they also add breadcrumbs, but it’s more of a steak mince not chopped loose steak. They form the mix into firm balls and then press into the shape of a half moon before folding the pastry over the top and making a hole for steam. So almost there but not quite. See here for a video showing how McLaren’s do it: ruclips.net/video/604hW7MG_e4/видео.html
Hi Steve, thanks for that I will have a look at the video today I love learning more about traditional recipes! :-) I did research quite a few really old recipes going back to the 50's 60's and 80's lol, probably about four or five recipes and they all made it this way but I understand traditional recipes might be different going further back and sometimes the local traditions are obviously more accurate. Thats really interesting I might have to try another video in that case to make another one, thanks for sharing that with me, have a lovely week, Angie :-) x
Would the short crust you mention be a pie crust? These look really delicious by the way.
yes I think it would be...a pastry that doesn't rise as much and is fairly thick in texture. :-) The puff pastry would rise and puff up, hope that makes sense for you, Angie :-)
The Forfar Bridie
A Forfar Bridie is a horseshoe-shaped meat product. It has a shortcrust cover and the filling consists of beef, onions and seasoning. The Famous Forfar Bridie. They originated in the early part of the 19th century.
One story of their origin is that they were made for wedding meals (the Brides’ meal) hence the horseshoe shape (for luck). Another story is that they were made by Margaret Bridie from Glamis, who sold them at the Buttermarket in Forfar. James McLaren and Son have been making Forfar Bridies since 1893 and the present owner, Mrs Karen Murray, is the great, great granddaughter of the firm’s founder James McLaren and the 5th generation of the family to run the business
do u launch book recipe too..
Hello I have a free cookbook available on my website if you would like a copy its over at www.angiemilne.com pop your email address in the first page and it will be sent to your inbox. Enjoy Angie :-) x
A Forfar Bridie is either a He Bridie (with onions) or a She Bridie (No Onions), One hole is the He bridie and two holes is the She Bridie and made with either a water crust pastry or ruff puff pastry
Scottish ?? And you didn't know what a birdie is...WOW
Shame you didn't know how to spell it.