Hi
Tried this recipe a couple of times now and the results were reasonably good, well the rolls were eaten quickly :-)

My biggest problem is getting the dough out of the TM and cleaning it ?

I did end up with a rather dry dough at first try so added a small amount of extra water, but the result was a real sticky dough that took me forever to clean from the bowl ! maybe too much water ?

I suppose the question is, should the dough be dryer so it does not stick to everything or is there an easier way to get it out of the TM bowl ?

I remember from the demo we had that the lady just seemed to tip out the dough onto the pastry mat then run a few quick turbo blasts to clear the blades, but with my offering, no way Hose'.

Kippers are readily available in Woolies/Safeway  and some IGA and Coles here in oz.

 All frozen of course, have some now in my freezer.

There is also a small family run smokehouse in SA in Handorf that does all things smoked including kippers, English mackerel etc.

Will try this recipe with some hot smoked salmon.

Gert,  try the original recipe,  it has more tomato sauce and nutmeg.  This adaption is a mixture of  my MIL's original recipe and Gentleman's relish.  Both my conversions. 
GNH, I love it when members fiddle with my conversions,  however in this case for me it is a big no no. Over the years,  many tried to get Hilda's recipe but I was the only one she gave it to.  She would make a large bowl to take to country catering events,  and the ladies would spread it very thinly over the bread for sandwiches,  so there would be leftovers to take home.   

As stated in my original post I was trying to recreate a childhood memory of a popular thing I grew up with in the UK, my gran and great auntie used to make their own versions from left over meat from the traditional Sunday roast
But sadly I never got their recipes before they passed.

I did try your original Hilda's version but far too "Ketchupy" for me, and not like the version I grew up with, but that's just my taste (I'm not really a ketchup person).

The Gentleman's Relish you mentioned is a totally different thing IMO as it contains a lot of anchovy (over 200g in the recipe I found on the net) making it for me a more "fish paste type spread".

The other recipe I found was an old Yorkshire one using the similar base ingredients as Hilda's but no nutmeg or ketchup, and the inclusion of a small quantity of the anchovy essence, this IMO, gives great flavour but no fishy taste. This was slow cooked in a low oven for 7-12 hours then minced or shredded with a fork.

The combination of the two ideas in the TM is the nearest I have got to the original, in fact after my 3rd batch I am hooked.

I am now trying to recreate another childhood favourite, called Salmon Paste, came in a similar style to the potted beef, with a buttery taste too, but not a cream cheese type base.

The original probably never had hardly any salmon in it ! as I grew up just after the war in the uk, and salmon was not too readily available then 

Welcome from another grey nomad. We don't travel full time but spend 2-3 months of the year on the road. Naturally the thermomix comes with us in the caravan. I even made myself up a small book of the recipes that were easy to make in the van.
Our last trip was to Birdsville we didn't take the van though, just camped.
We are based in Perth.
Where are you at the moment? Happy travelling and thermomixing.

Hi Cookie

We are currently on the Murray in NE Vic.  My wife has been busy the last few days printing out recipes and making a folder of goodies we both enjoy and are quick and simple.

Big problem is so many nice things to choose from 

Up to now we find it a great addition to our traveling needs, and only the one pot to wash out !

Name of Recipe: Potted Beef
Number of People:
Ingredients:

300grms approx beef, I used steak but gravy beef will do.
100gms Butter
1 Tspn  tomato sauce, ketchup.
1/2 Tspn black pepper
1/2 Tspn salt
1 Tblspn Worcestershire sauce.
1 Tblspn Anchove essence, I used 5 anchovy fillets as could not get essence.
 
Chop meat into 2 cm pieces, remove all sinew and fat gristle etc.
Place all ingredients in TM bowl except salt.
Cook on gentle stir speed 30mins 100C or until beef is tender.
 
Check for salt and more pepper if necessary.
Blitz on 8 speed 30secs. Scrape down bowl blitz again for 15 secs/8 speed till fine texture.
 
Scrape out  into  dish to cool then, clingfilm and refrigerate asap, will last several days due to salt content from anchovies and added salt.

Serve on fresh bread rolls or sandwiches or as a dip for crackers etc.

I made the Thermy rolls and butter too.

This is an old English childhood favorite that I searched for a recipe for years, and finally found something similar on here (Hilda's steak sandwich spread)  and an old fashioned English recipe from the uk, but which took 7 hours to cook in the oven !
So I experimented with our new TM  and made a combination of the two which actually tastes identical to the real thing.