Last night I made an attempt at baking a Macraroni pie. I’m not going to share any particular recipe at the moment though because it was only a partial success. The mac’n’cheese with crab part turned out fine and I’ve got a whole casserole of the stuff left over.
The pastry? Far too dense. In fact, I may have inadvertently stumbled on the recipe for Dalekanium (known in other universes as duranium or adamantium). Suffice it to say, it way barely edible. My food testers Sharon and Renae only ate the macaroni and left the shell. I made a go of eating the pastry but more out of a show of perseverance than actually finding it tasty.
I may try to redo this more carefully at some point. I was in a bit of a hurry and probably ended up with way more flour than needed in the conversion from weight to volume. A proper kitchen scale would have been useful.
The density of the pastry shell did make the Macraroni pie a formidable monster. In the end, it would take more than one Doctor to finish it off.
The big news today for Doctor Who fans was the recovery of several 1960’s episodes once thought lost forever. We here at the Spaghetti Flan blog are big fans of classic Doctor Who, so we (OK, I) couldn’t be more pleased.
Alas, many older stories remain missing such as the 1967 serial The Macra Terror in which the Doctor and his companions land on a futuristic Earth colony menaced by giant intelligent crabs known as the Macra. All the episodes from this story have been erased from the BBC archives, and the only place you can now see these monsters is in a brief cameo appearance in 2007’s Gridlock.
I’ll get back to the spaghetti flan at some point, but I thought I’d take a detour to celebrate the still-missing episodes with a new pastry and pasta dish inspired by The Macra Terror. In addition to giant crabs, this story also features the young Scots companion Jamie MacCrimmon. Looking to the future, Peter Capaldi, the next Doctor Who is also a Scotsman. It seems appropriate then to base my recipe on a traditional Scottish dish, the macaroni pie. My version, the “Macra-roni Terror” adds a delicious helping of lump crab meat.
The plan, very simply, is to make a hand-raised crust using hot water crust pastry dough, fill it with a macaroni, cheese, and crab mixture and bake it. While I have to admit to having reservations about the whole canned spaghetti dish, I think this one could be promising. We’ll see in Part Two.
In the meantime, I can now sit down and watch The Enemy of the World and (most of) the Web of Fear. Who knows? These stories may even inspire a new recipe. Spag-Yeti and Meatballs maybe?