Pork Or Lamb Ciste Recipe
Ingredients
| 6 pork or lamb chops, trimmed of fat, but with the bones left in 3 pork kidneys, or 1/2 lb. pig's liver or lamb equivalent | ||
| Onions | 2 Medium | |
| Carrot | 1 Large, sliced | |
| Stock | 1 Pint | |
| 1 tablesp. chopped parsley | ||
| 1/2 tablesp. chopped thyme | ||
| Bay Leaf | 1 | |
| Flour | 8 Ounce (FOR THE CISTE) | |
| Suet | 4 Ounce, grated (FOR THE CISTE) | |
| Milk | 1/2 Cup (16 tbs) (FOR THE CISTE) | |
| Sultanas | 1/2 Cup (16 tbs) (FOR THE CISTE) | |
| Baking powder | 1 Teaspoon (FOR THE CISTE) | |
| Salt | 1/2 Teaspoon (FOR THE CISTE) | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Put the prepared chops around the inside edge of a medium-sized saucepan with the bone ends sticking up and the chopped kidneys or liver, sliced carrot, onions and herbs in the centre.
Season well and add enough water or stock to barely cover the vegetables, etc. in the middle.
Put the lid on and simmer gently for about 30 minutes.
Then taste, and adjust seasoning if necessary.
During this time make the ciste by mixing the flour, suet, baking powder and salt to a stiffish dough with the milk.
Add a little more if it seems too thick.
It should be the consistency of pastry.
Put on to a floured board and gently roll to the exact size of the top of the saucepan.
It is then pressed down to meet the stew and, in the case of lamb, the bones should be pressed through it.
Cover with a tight lid, seeing that the dough does not come to within an inch of the top, to allow for rising, and cook over a gentle heat for 1-1 1/2 hours.
It is served by loosening the ciste with a knife around the edge, then cutting into wedges, about six of them.
These are placed around a deep dish and the stew is put in the middle.
Each portion should consist of a wedge of ciste, a chop, kidney or liver and vegetables.
If the chops are very small, the quantities should be doubled.
Ciste can be cooked in a moderate oven for the same length of time if preferred.
Season well and add enough water or stock to barely cover the vegetables, etc. in the middle.
Put the lid on and simmer gently for about 30 minutes.
Then taste, and adjust seasoning if necessary.
During this time make the ciste by mixing the flour, suet, baking powder and salt to a stiffish dough with the milk.
Add a little more if it seems too thick.
It should be the consistency of pastry.
Put on to a floured board and gently roll to the exact size of the top of the saucepan.
It is then pressed down to meet the stew and, in the case of lamb, the bones should be pressed through it.
Cover with a tight lid, seeing that the dough does not come to within an inch of the top, to allow for rising, and cook over a gentle heat for 1-1 1/2 hours.
It is served by loosening the ciste with a knife around the edge, then cutting into wedges, about six of them.
These are placed around a deep dish and the stew is put in the middle.
Each portion should consist of a wedge of ciste, a chop, kidney or liver and vegetables.
If the chops are very small, the quantities should be doubled.
Ciste can be cooked in a moderate oven for the same length of time if preferred.
Chef
