Cornish pastie and beans for lunch. Can anyone top that?

Answer 1

Yes.
I might not have had beans with it but I can assure you that my pasty was better than yours.
Down here we make them with steak and there is a pasty shop on every corner. But better than that I make my own. Even better than that are pasties made by the hand of my Cornish stepmother. They are the size of dinner plates.
I can have one every day if I want.
So there.

Answer 2

yes i can

Steak Sandwich

1 large strip, round, or shell sirloin steak, weighing between 12 ounces and 1 pound

1/2 t. coarsely ground black pepper

Salt to taste

2-3 T. oil

2 T. chopped onion

4 oz. crimini mushrooms, cleaned and chopped

1/2 t. thyme

1 loaf French or Italian bread, or 1 Vienna loaf

3-4 T. prepared mustard

Trim any excess fat from the steak. Sprinkle both sides with pepper and salt, then brush with a tablespoon of the oil. Heat a cast-iron or nonstick pan and sear the steak about 2 minutes on each side. Remove from the pan. Cook the onion for 2 minutes in the remaining oil, then add the chopped mushrooms, sprinkling them with the thyme and a little salt. Cook, stirring, until they have softened. If the mixture dries out, add a tablespoon or so of water.

Cut a large piece of bread about 1 inch longer than the steak. (If you're using a Vienna loaf, you may not need to cut it at all.) Slice it lengthwise through the middle, leaving an uncut edge as a hinge. Spread both cut sides of the bread liberally with mustard. Now place the steak on the bottom half and scatter the mushroom mixture on top. Fold the top half of the bread down. Wrap the sandwich in two layers of plastic wrap. Take a long piece of string and tie the sandwich up tightly as if it were a parcel, knotting the string in several places. Put the sandwich on a plate and place another plate on top of it. Now weight it down with either cans of food or a bowl filled with water. Leave it for 8 hours or overnight in the refrigerator or other cold place. When you rescue it from the weights, it will be firm and flat. For serving, unwrap it and slice it on the diagonal so you have several strips, each about 3/4 to 1 inch wide. Arrange these on a platter with a bowl of relish or chutney to accompany them

Answer 3

yea 2 cornish pasties and beans

Answer 4

Yes.

A baked fillet of salmon with Garlic King prawns and Scallops on a Potatoe Rosti, Asparagus and a Bearnaise sauce.

A bottle of chilled Chardonnay.

Answer 5

How about this?

Beetroot terrine;
horseradish and dill cream

Confit of Landais foie gras with rhubarb compote;
toasted sour dough bread

Salad of Cornish crab, curry and mango;
natural yoghurt and caviar

Roasted scallop, avocado, sesame and
scallop tartare; pickled vegetables

Pan-fried sea bass,
smoked mashed potatoes and star anis

Roasted "Anjou" squab and celeriac choucroute; juniper sauce

"Carpaccio" of blood orange with its own sorbet

Tiramisu flavours, cocoa sauce and coffee bean ice-cream

Valrhona "Araguani 72%" chocolate mousse,
lemon butterscotch sauce and almond milk crème glacée

Café "Pur Arabica", petits fours et chocolats du Manoir.

All lovingly cooked by famous chef, Raymond Blanc.

I think I win.

Answer 6

Yeah , corned beef pastie and mashed beans

Answer 7

Cheese and Marmite Sandwiches with a bag of Salt and Vinegar Hula Hoops, but the cheese has to be grated : )

Answer 8

Chicken Shawarma.

Answer 9

cornish pasties and chips

Answer 10

No, especially not if the pastie is from Cornwall