[QUOTE] How about black pudding?[/QUOTE] Food of the gods.
Fucked here too.. -- Gavin. Moto Guzzi California Aquila Nera Suzuki GSXR600K1 Twitter: http://twitter.com/gavin_wilby Blog: http://www.eekafreek.com
Wasn't a cache thing, as I reloaded in two different browsers. But it's fine now. And the pie? Well, yes, it looks like a home-made pork pie. What recipe did you use Paul?
Where do people fall in the cured/fresh pork divide? I prefer the Melton Mowbray style which is made with fresh pork. Lovely with some freshly cooked baby beet, still warm and no sign of vinegar.
I made a few when I was a teenager. My dad came home with half a pig and we had quite a bit of minced pork to use up. I used a recipe from the Rayburn cookbook for hot water crust pastry and just experimented with the filling. Plenty of pepper, some sage and a bit of cooked apple to give a little sweetness worked well. Loads of recipes on google for the pastry. e.g. http://www.cookipedia.co.uk/wiki/index.php/Hot_water_crust_pastry
I always thought that all pies were made with fresh pork, although ICBW. AFAIK a Melton Mowbray pie must be hand raised, nothing else, but wibble flip. -- Catman MIB#14 SKoGA#6 TEAR#4 BOTAFOF#38 Apostle#21 COSOC#3 Tyger, Tyger Burning Bright (Remove rust to reply) 116 Giulietta 3.0l Sprint 1.7 GTV TS GT 3.2 V6 Triumph Sprint ST 1050: It's blue, see. www.cuore-sportivo.co.uk
How odd. Transparent proxy, perhaps. -- Catman MIB#14 SKoGA#6 TEAR#4 BOTAFOF#38 Apostle#21 COSOC#3 Tyger, Tyger Burning Bright (Remove rust to reply) 116 Giulietta 3.0l Sprint 1.7 GTV TS GT 3.2 V6 Triumph Sprint ST 1050: It's blue, see. www.cuore-sportivo.co.uk
Same here.... Meanwhile.... here's some pictures of pies to keep you all sane until PC's fixed the problem..... http://www.google.co.uk/images?hl=e...=0CCIQBSgA&q=melton+mowbray+pork+pies&spell=1
Ace escribió: Here we have it in full, as sent to me by a friend. --------------------------------------------------------------- The Filling 400g Pork mince (I use Mercadonas) 100g Bacon bits (I use one of the cinta de bacon packs from above) 1 tsp Sage half tsp Allspice (or nutmeg) quarter tsp salt Pepper to taste Mix all this together, (I usually just put a small amount in the Microwave for a minute to test for seasoning) For the Pastry case you need- 12 oz Plain Flour Pinch salt 4 oz Lard 4 Fl oz Water 1 Egg Half pint Jellied stock or Aspic (I boil a pig trotter up then cool the stock and skim any fat off) Mix flour and salt in a warm bowl. Melt lard gently in a saucepan, add the water and bring up to boil. Stir the liquid into the flour with a wooden spoon quickly until blended. Turn onto a floured surface and knead until smooth. Use at once don't allow to cool. I use a 2lb honey jar as a mould, cover the outside with cling film and chill. remove a quarter of the pastry for the lid and keep warm. Press the remaining pastry into a circle and place over the upturned jar, pressing it gently to reach the shoulder of the jar (try and keep it the same thickness, approx half inch) Cut a double thickness of greaseproof paper the depth of the jar and wrap it around the pastry case and tie with string. Place the jar onto a baking sheet and slide the jar out and cling film. Pack the pork mix into the case (you may not get it all in, I ,make meatballs with what's left).Pat out the remaining pastry for the lid, dampen the edges and crimp to seal, use any excess to decorate. brush with beaten egg and make a hole in the centre to allow steam to escape. Bake for 2 1/2 hours 180 deg, remove paper collar halfway through the cooking time. Remove from oven and allow to cool. Heat the jellied stock enough to melt and pour into the pie through the steam hole. Chill for 4-6 hours before serving.
Saved -- Catman MIB#14 SKoGA#6 TEAR#4 BOTAFOF#38 Apostle#21 COSOC#3 Tyger, Tyger Burning Bright (Remove rust to reply) 116 Giulietta 3.0l Sprint 1.7 GTV TS GT 3.2 V6 Triumph Sprint ST 1050: It's blue, see. www.cuore-sportivo.co.uk
Catman escribió: If you're going to send it as-is to your mother, you might want to remove the link to the hash cake recipe.
Can't have a pork pie without jelly, surely? -- Catman MIB#14 SKoGA#6 TEAR#4 BOTAFOF#38 Apostle#21 COSOC#3 Tyger, Tyger Burning Bright (Remove rust to reply) 116 Giulietta 3.0l Sprint 1.7 GTV TS GT 3.2 V6 Triumph Sprint ST 1050: It's blue, see. www.cuore-sportivo.co.uk
I guess. Although I used to peel it off as a youngster, and still prefer ones with just a minimal amount. But what I was referring to was the idea of using a pig's foot, rather than ust the aspic.
Ooooh I see. Do you never make stock or similar? -- Catman MIB#14 SKoGA#6 TEAR#4 BOTAFOF#38 Apostle#21 COSOC#3 Tyger, Tyger Burning Bright (Remove rust to reply) 116 Giulietta 3.0l Sprint 1.7 GTV TS GT 3.2 V6 Triumph Sprint ST 1050: It's blue, see. www.cuore-sportivo.co.uk
Sure. But not from pig bits. In many incarnations, I absolutely hate pig meat[1]. Ham is OK, and can be great, bacon - well of course, sausages - sure, but anything that's called "pork" barring pies and tenderloin, has no place on my table. [1] What we used to call it as kids when my mum would try to get us to eat belly pork and the like. Foul fatty stuff, it was.
