These Steamers Cook Up Great Journeys
Railway locomotives, powered by wood, coal or oil, started freight and passenger services in England for the first time in the 1830s and “railway mania” quickly spread all over the world. In 1905 steam trains, taking goods and people were running up to four times a day between Famagusta and Nicosia. An onwards line extended to the workings of the Cyprus Mines Corporation near Xeros. Though traffic was good, and the system was most useful in both World Wars, the Cyprus Railway never made a profit, and all its working ceased at the end of 1951. If it existed today, it would undoubtedly be an enormous tourist attraction and profitable, too.
I was reminded of this and an excellent book about The Cyprus Government Railway, as it was called, by B. S. Turner, published in 1979, because Mary and I were spending a few days in Wales travelling on the narrow gauge (2 feet or 62 cms) steam railways that thread their way through the beautiful valleys and mountains.
1. Roll out the pastry, cut into four pieces, brush with beaten egg or milk and bake in a hot oven (225C) for about 15-20 minutes or until you see that it is cooked through. Remove and keep warm.
2. Take a slice of butter (about one-eighth of a packet) and melt in your non-stick frying pan until it is sizzling. 3. Fry the onion and the bacon until they are beginning to brown. 4. Turn down the heat and add the chopped courgettes. Cook for 4-5 minutes. 5. Sprinkle the flour over the mixture, stir in and continue frying, stirring all the time. 6. Slowly pour in the milk, mixing well to form a sauce of a thick, creamy consistency. Add more milk as necessary. 7. After a few minutes, put in the chicken chunks. 8. Grate the cheese and stir into the sauce, and simmer very slowly until it is melted. 9. Take the four pastry pieces and, with a sharp knife, cut open from the side. 10. Spoon the sauce mixture onto the bottom half of the pastry, cover with the top and bring to the table.
Serve with a chilled dry rosé or a lightly cooled fruity young red wine.
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