In Week 2 I selected to try the Elizabethan cook-along recipe for Jumbals.
Here are my Jumbals (which turned out to be a fail btw)
The dough came together well.
Forming the knots, didn’t go so well for me, the dough was very soft and kept breaking so I just made them cross overs.
Putting into boiling water was not overly successful, they were disintegrating rapidly!
A mess went into the oven and a mess came out of the oven. I didn’t cook them as long as the recipe said because I could see that it wasn’t going to make a difference so took them out when the tops were sort of dry so I could have a taste.
Not a success. Didn’t even give them to the dogs.
A friend asked me if I would try again and the answer is no.
I made the pastry by using a pre-packaged pastry mix that all I had to do was add the water to combine. Saved rubbing butter into flour!
I used Ricotta, cheddar and cottage cheese for the filling and while the recipe called for pounding it with a mortar and pestle I again took the easy way and used a stick blender to ‘pound’ the cheeses into a paste. I used an Australian mountain pepper mix for the spices.
A bit of fancy decoration and the pie goes into the oven.
I was very surprised at how it rose in the cooking process. It smelt wonderful coming out of the oven.
It looked great when cut it and I can see that the ‘rise’ was all air.
The pie tasted great and was even better the next day as a cold slice.
I was very impressed with the simplicity of making the pie and the great taste that resulted.