Looks like that pie is reaching for the stars... and the fishes too! 😂🐟🌟 Cheers for celebrating pie week. From Dave, Wigan.

Blimey! That's the weirdest pie I've ever seen, They're mad down there in Cornwall lol 😁 Great job Keith & it really looks delicious. I think there will be pie making tomorrow for British pie week especially some meat & tater pies. 🙂

@Keefcooks

Жыл бұрын

Enjoy your pie-making!

Ive never heard of this pie, um not sure if i would eat it,I love fish but the fish heads popping out puts me off lol but thank you for sharing

That looks fantastic. I would love to have a piece of that pie 😋🤤

If I could ask Santa for one thing, it'd be to make it so my tongue doesn't regard fish as hatefully as it does.

Wow, that pie is a work of art! Came out beautiful. While I love fish of most any kind, both catching and eating and don’t mind cleaning them, I think I would be a bit put off by the fish heads sticking out. Beyond that and all the work involved, the pie looks like it’d be delicious. Will probably give it a try just as a basic pie. Medieval cookery and food is fascinating to me. They did seem to want their food to mirror real life/nature. Elaborate subtleties of sugar, songbirds in pies and fully feathered roast swans and peacocks. So I’m not surprised at the history (though questionable 😊) and the time period of its origin. Thanks for the recipe and an enjoyable video. Happy British Pie week!

@Keefcooks

Жыл бұрын

Thank you!

That's a very nice looking pie. It turned out great. Cheers, Keef! 👍👍✌️

That looked amazing Keef, you've out done yourself with this one. Came out great 👍

@Keefcooks

Жыл бұрын

Thank you!

Great Job! Looks amazing

@Keefcooks

Жыл бұрын

Thank you!

That looks the business, Keef. I unknowingly celebrated Pie Week last week (I didn't know there was such a thing) when I made half a dozen of your beef pies. Very nice too. I'm not sure about the fish pie even though it looks tasty. I eat so much fish that I don't have sex anymore. I swim upstream once a year. At 89, that's my excuse anyway. Keep the videos coming.😄

That is an amazing menu. 😀

Hi Keef Love your channel! And love your commentary! Don’t apologize for it. You made that pie look delicious. And I bet it was. I’d definitely eat that. Thanks Keef. Keep up the good work 👍🏻

@Keefcooks

Жыл бұрын

Thanks Jennifer

that's not a bad go at making this pie, I'm a 100% purebred cornishboy and proud of it, its all but there but to make it a real cornush stargazy pie, it needs to have Mackreal as the main fish portion eventhough majority of recipes say pilchards or sardines,, the only villages that use sardines or pilchards are Newlyn and Mousehole, ghats where all the sardines and pilchards were landed and exported. One main ingredient you forgot to add was another cornish delight the humble hog's pudding, not to be mixed with white pudding, ( hog's pudding is much spicier than white pudding as it contains black pepper, cumin, and garlic.) And we use a pinch of saffron. Here's the recipe 1Ingredients • 30g/1oz butter • 1 onion, finely chopped • 1 leek, finely chopped • 3 rashers (smoked or unsmoked) streaky bacon, finely chopped • 20g/¾oz plain flour • 3 tbsp dry white wine • 250ml/9fl oz fish stock • 300ml/10fl oz double cream • pinch saffron strands • 1 tsp salt • small bunch fresh parsley, chopped • 3 free-range eggs, 2 hard-boiled and chopped, 1 beaten to glaze • 200g/7oz puff pastry • 6 small mackerel, butterflied with the heads on (backbone and tail removed) • 150g diced hog's pudding • freshly ground black pepper • boiled new potatoes and green vegetables, to serve Method • Preheat the oven to 200C/180C Fan/Gas 6. • Melt the butter in a pan over a low heat, add the onion, leek and bacon and cook over a low heat until very soft but not browned. • Stir in the flour to make a roux and cook for a minute. Add the white wine and fish stock, stir well to remove any lumps, bring to the boil, then turn down to a simmer and cook for 5-10 minutes until the sauce has thickened. Add the cream and bring to the boil, stirring until you have a thick sauce. Add the saffron, salt and some pepper, stir in the parsley and fold in the chopped hard-boiled eggs and the hog's pudding. • Roll out the pastry to about 3mm/⅛in thick. Cut out a long, 2cm/¾in wide strip of pastry. Dampen the rim of a deep pie dish with water and press the pastry strip onto the rim. Pour a little of the sauce into the dish and arrange the mackerel on top, with their heads on the edges of the dish. Pour over the remaining sauce. • Cut out a piece of pastry a little bigger than the size of the dish, then cut slits in the pastry large enough to poke the mackerel heads through. Carefully lower onto the pie dish, then, working around the dish one fish at a time, poke the fish heads through the pastry. Brush the pastry with beaten egg and bake for 40-45 minutes until the pastry is golden and crisp. Serve with new potatoes and green vegetables.

@Keefcooks

Жыл бұрын

Thanks for the recipe Phil. Good tips but...not being in Cornwall, hog's pudding is only available online (£5 + £13 delivery - no thanks!) and mackerel is no longer considered a sustainable fish.

@Sanderly1820

Жыл бұрын

@KeefCooks it's sad to think that mackerel has lost its msc stamp . Its shocking that. The combined catch limits set by all countries for 2022 totalled 1,131,416 tonnes, exceeding the advice by 42%.!!! During March 2023, countries met to decide how to divide the next set of quotas. However, nothing was decided and talks are continuing. The UK takes about 17% of the total mackerel catch, mostly from Scottish boats.

@mt.shasta6097

Жыл бұрын

@@Sanderly1820 I have much respect for Mackerel, but here in the US, it's been considered a "garbage fish" for decades, and is used only for plant fertilizer in the northeastern US. We forget, in our foolish luxury, that fish is first meant to be food. From a survival standpoint, we are a very wasteful lot.

Very cute 😊

I applaud you Keef, that pie's not for me but I appreciate a lot of folk will like it.

There's nothing like pilchards for saving the soul, a mainstay of Cornwall from centuries old, a tradition of salting and pressing and pack, a livelihood gone now it's not coming back!

@Keefcooks

Жыл бұрын

Ooh poetry!

@edgarburlyman738

Жыл бұрын

@@Keefcooks It's a song, you can find it by searching the lyrics, it's a real banger. Demand for the pilchards in steady decline, posh potters want mackerel that's caught on a line. But you can't beat a pilchard that's stored in a cask. An industry warning we must make at last! .... The only way round is to find a new name, now the pilchards a Cornish sardine- what a game! I guess this was pretty recent as the last pilchards factory shut down in 2005. Also the reason "there's nothing like pilchards for saving the soul" is because of Lent.

All I can say is yummmmmmmmmmmmmmmmmmmmm! on the eggs, try peeling them under running water. The water will get between the thin membrane and the egg itself making a bit easier to peel. Again great dish or pie!

Delicious Fish Pie here made by the Cornish people to annoy those scoundrels from Devon

Nice one…looks hideous,yet I know it’s going to taste ridiculously awesome,proper job👍

@Keefcooks

Жыл бұрын

Oh yes, it did.

I know I'm weird but... The first thing to leave my plate if I am served anything seafood is the damn lemon. I love lemon, but for seafood it is a big no-no for me, the heathen that I am. That pie though, looks... delicious. Despite the fish heads, more than because of it :)

Remember the trials and tribulations of the long Egg!

Not sure I’ll try that one they’ll be staring at me as I take it out the oven 😂 but thanks as always for the great content.

I absolutely adore your version of the Stargazy pie! But most so all I love the way you cook - so you are A STAR and you get one - 🌟. ***By the way, you put some salt into the water when you boil your eggs for the egg shell not to crack. And also fresh boiled eggs are hard to shell.

@Keefcooks

Жыл бұрын

Thanks so much 😊

I'm fairly certain that Stargazy pie is what Picard ate on hist first command. I think the Ferengi didn't like it.

All I can say is, I made it and it was very successful 😊

Only thing missing from this: some nice yellow potatoes. Just boiled and cubed would do i think

@Keefcooks

Жыл бұрын

Some recipes do include potatoes. I don't know what you mean by 'yellow' potatoes though.

Before you judge! Just try it!!

Thank you for the great recipe. Although it might not be exactly the way they made it at medieval times, as someone said, at least it gives us a hint... we've had no medieval era in Brazil 😔 cheers

@Keefcooks

Жыл бұрын

LOL, it's not old enough to qualify as medieval - the Middle Ages ended about 1400.

I know my sister Anita is laughing her socks of at me right now😂 keef I wish I enjoyed seafood but 🤢I hope you enjoyed it👍🏼

Very interesting! Never heard of it but may have to try. Do you think Orange roughly will work for this?

@Keefcooks

Жыл бұрын

What's Orange roughly?

@snowpony001

Жыл бұрын

@@Keefcooks en.wikipedia.org/wiki/Orange_roughy?wprov=sfti1

@iloveschicken6527

Жыл бұрын

@@Keefcooks It's a deeper water ( mainly out of waters of Tasmania) fish that actually was almost fished out. They take many years to reach adult age to reproduce.. I stopped eating them when I found this out. The information has been updated and I only buy through approved sources that protect them. The taste and texture of the meat is comparable to crab meat. White and on the sweet side. Many videos on them. Look in on it.

@Keefcooks

Жыл бұрын

I've never seen that fish anywhere. But I don't think it would be suitable to replace the sardines - too big and stubby.

@mt.shasta6097

Жыл бұрын

@@Keefcooks Orange Roughy was so popular in the 1980s in the US! It had only a faint fish taste, which we Americans like. I bought it already skinned and boned. But yes, it was far too big to make a proper stargazy pie. The reason the small fish heads are used is to add more fish oil to the deeper pie. The tail fins are added to make the heads look more "authentic." I think most modern folk see this pie as an artistic bow to the past. We don't understand how hard nutrition was to come by in the 1500s. People would flourish on that nasty fish oil and the needed calories. We are blessed today. But since anything can happen, remember what one can do with a few fish! Thank you, Sir, for your fine effort.

The original medieval recipe called for a sweet custard…. And fish… or so I have been told… sounds deadly

@Keefcooks

Жыл бұрын

Not deadly, but horrible.

It would be nice to add grated cheese to the filling to thicken the filling or cut the cold pie.

@Keefcooks

Жыл бұрын

Cheese and fish - I wouldn't!

@Beruthiel45

Жыл бұрын

Omg, no. 🤢

@user-fp9oi9ex2c

Жыл бұрын

@@Keefcooks Add starch or eggs or flour to the filling. The filling should not spill out of the pie.

That pie looks tremendous! I'm sure those stars were regulation Bawcock size, not to worry. Also, I appreciate you not using your magic fish gutting knife, which would have been easier for you but less informative for your viewers. That's the sort of selfless fellow you are! Thanks for a great video! Looks absolutely delicious!

@Keefcooks

Жыл бұрын

Cheers Karen!

Fish chips and mushy peas pie. 🙏🏻

@Keefcooks

Жыл бұрын

Ooh no, they'd all be soggy!

I think I'll stick with dish's no earlier than the 19th century, scary!

Where's your good lady? Hope all is good and both keeping well!

@Keefcooks

Жыл бұрын

We are fine - she doesn't appear in many videos now though.

@kalodner666

Жыл бұрын

@@Keefcooks Good to know, thanks for the update!

Do you watch Aymie and Company on KZread? It is British cat Lily’s favorite. I think that Aymie”s husband is English, but he never speaks.

@Keefcooks

Жыл бұрын

No - who is British cat Lily?

@Nannerchan

Жыл бұрын

@@Keefcooks She is a long haired tuxedo cat who speaks British English. Check it out sometime. Aymie’s husband may have brought her with him. She mentions Stargazy Pie in one of the episodes.

Will Mrs. Keef cooks return to help you taste test?

@Keefcooks

Жыл бұрын

I wouldn't rule it out but she's generally too worn out by work to be a coherent critic these days.

You say don't use tinned sardines. I wonder, how about tinned sardines in the filling itself, instead of, say, the whitefish? Likely a tinned sardine would melt into the filling.

@Keefcooks

7 ай бұрын

Yes that should be ok. I only discourage them on top because they're too small and weedy.

I think the people in the comment section are being sarcastic

Thank you very very much for only showing the gutting of one little fishy. 😥 🥴

*WHAT IS THIS GHASTLY UNGODLY* ....ah yes. british TRADITIONAL dish. aight then.

@mt.shasta6097

Жыл бұрын

Uncle Hubert, I give you the Haggis! Now that abomination is glorified by Robert Burns himself, though his "Address To a Haggis" is said to have been written while Bobbie was in his cups. I have yet to meet anyone but a drunken Scot who will touch one of those things. (From a sober Scot)

Make a Irish burger

@Keefcooks

Жыл бұрын

Even if you said please, I wouldn't know what an Irish burger is.

@krpyton7368

Жыл бұрын

@@Keefcooks please

@Keefcooks

Жыл бұрын

LOL, but I still don't know what an Irish burger is!

@krpyton7368

Жыл бұрын

@@Keefcooks buns, beef Patty Irish cheddar cheese you can use different varieties of Irish cheddar cheese bacon

I didn't notice you removing the "gills". I've cooked many whole fish. Guts and gills must be removed. Both or either will make the fish flesh taste of fish offal, it is terrible.

@Keefcooks

Жыл бұрын

Well I hardly ever have to deal with whole fish, but articles online indicate it's not necessary to remove the gills on sardines (or even the guts) because they are so small and also they only eat plankton.

I use beer

@Keefcooks

Жыл бұрын

So do I - that's why I have a big fat belly.

Looks a bit creepy to me.

Sorry. Nope. I don't eat food that looks back at me. No heads, please.

I've seen this pie before on TV, but never in real life. I must say that it looks like the most disgusting thing you've ever seen, awful, aesthetics weren't a problem when this was invented i'm sure. Maybe it tastes great, but the look is off putting. I'm partial to a tin of sardines/pilchards in tomato sauce on toast now and again, but i'll give this a miss. Ha!

Wow! You did it! Looks and must taste delicious 😀 And there's me thinking the Cornish just invented it from nowhere. Cheers for the origins tale too. BTW gonna attempt to make a steak and kidney pie for pie day!

@Keefcooks

Жыл бұрын

Good luck with the pie, Tony, and glad you enjoyed the video.