When I heard the theme for this week, it absolutely struck fear into my heart. I wasn’t crazy for Victorian week 2 years ago, and I absolutely HATED Tudor week last year. Those jumbles were the most disgusting thing that I’ve ever made. (Sam still cheerfully ate them, and that’s a reason why I love him).
So I was less than thrilled about the theme this week.
Now on to my hatred for this week’s episode. I think for the collective nation that we all let out a howl and threw cake at our TVs when Paul and Prue kicked Liam off the show. (And to rub salt in the wound, made Stacey Star Baker. Stacey never should have been on the show in the first place. Arrggghhh!!!) I could go on about this for a long time. In fact, I did. On twitter.
But I digress.
I just want to get this off my chest. I think that a Bedfordshire Clanger sounds disgusting. I like my main and my dessert to stay separate, thank you very much.
My next thought was: I’m going to conquer that disgusting bake.
I know that Bedfordshire Clangers are traditionally boiled instead of baked, but in my research into them I found out that Jamie Oliver bakes his. And if it’s good enough for Jamie Oliver’s recipe team to make that adjustment, it’s good enough for me.
I decided to make an Indian inspired Bedfordshire Clanger. A semi-samosa on one side, mango chutney on the other.
And you know what? They were delicious!
- 2 kg mangos (firm, but ripe)
- 8 cardamom pods
- 2 cloves of garlic
- 1 fresh red chilli
- 500 ml white wine vinegar
- 400 g granulated sugar
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 1 teaspoon chilli powder
- 8cm piece of ginger
- 2 teaspoons of salt
- 3 tablespoons of vegetable oil
- 1/2 teaspoon of mustard seeds
- 1 green chili, chopped
- 1 chopped onion, diced finely
- 1 teaspoon of finely chopped ginger
- 60g tinned peas
- 1 tablespoon of ground coriander
- 1 teaspoon of ground cumin
- 1/4 teaspoon of red chilli powder
- 3/4 teaspoon of garam masala
- Juice of 1/2 a lemon
- salt and pepper
- 600g potatoes, peeled, boiled until soft and crushed into large lumps
- 300g-350g self raising flour
- 1 tsp. salt
- 150 g vegetable shortening.
- chickpea water
- 150ml water
- Peel and chop your mangos; set them aside.
- Remove the cardamom seeds from the pods. Peel and finely chop the garlic, then trim and finely chop the chilli.
- Add the vinegar and sugar to a large pan over a medium heat, stirring constantly until the sugar dissolves. Bring to the boil and reduce it by over half.
- Meanwhile, gently toast the cumin, coriander and cardamom seeds until lightly browned. Add them to the vinegar pan, along with the chopped mango, and 2 teaspoons of sea salt.
- Then finely grate in the ginger, add the garlic and bring the pan to a boil. Reduce the heat and simmer for 45 minutes to 1 hour until it has a thick, syrupy consistency, adding the chopped chilli for the last 10 minutes.
- While your chutney is cooling start your savoury filling. In a large pan, heat the oil in a small non-stick pan and fry the mustard seeds for about ten seconds, or until they begin to splutter.
- Add the onion and ginger and cook for 2-3 minutes over a high heat. Add the peas, stir well and add the spices, salt and lemon juice. Cook for 1-2 minutes, then add the potatoes and cook for 2-3 minutes. Taste and adjust the seasoning
- Preheat the oven to 200°C/Gas 6.
- Meanwhile, make the pastry: mix the flour, salt, and shortening with your fingers into a fine breadcrumb-like consistency. Mix in about 150-160ml water and the aquafaba to form a smooth dough and knead.
- Next, spoon the potato filling in one half and the mango chutney into the other, using a little piece of moulded spare pastry to separate the two in the centre. Roll the pastry over into a large sausage roll shape, place on a lightly greased or non-stick baking tray.
- Bake for 45 minutes, or until the pastry is golden
Harold was more ambivalent about this bake than I was. Though Sam and I loved them, they were a tad too spicy for Harold. (He told me so.) 3 out of 5 licks.
I can’t wait to see what you all have come up with. Please link up your bakes below: