Text 24992, 98 rader
Skriven 2012-05-18 23:32:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Boners
==============
-=> Quoting Dave Drum to Jim Weller <=-

 JW> I was referring to the type of WP who go in for hyphenated names.

 DD> Oh. I don't associate with that sort of pretentious twit.

They are hard to avoid these days. But one made me smile when she
introduced herself as "Freisen-Butts" on a cold wintery day.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Classic Pork Pie
 Categories: British, Pork, Ham, Pies
      Yield: 8 servings
 
           FOR THE STOCK:
      1    Pork trotter with hock
           Attached
      2    Bay leaves
      3    Carrots, coarsely chopped
      1    Onion, halved
      6    Peppercorns
           Kosher salt
           FOR THE FILLING:
      1 lb Ham steak, cut into 1 inch
           Cubes
  1 1/2 lb Ground pork
    1/4 ts Ground allspice
    1/4 ts Freshly ground black pepper
    1/2 ts Marmite
           FOR THE CRUST:
      3 c  All-purpose flour
      9 oz Lard
      6 tb Milk
      6 tb Water
      1    Egg, beaten
 
  For the Stock: Combine trotter with hock, bay leaves, carrot, onion
  and peppercorns in a large stock pot. Cover with cold water and
  bring to a boil over medium high heat. Reduce to a simmer and cook
  for 4 hours, topping off the pot with additional water if trotters
  become exposed. Strain stock into a large pot, reserving trotter
  meat if desired. Discard solids. Place strained stock over
  medium-high heat and simmer until reduced to about 3 cups. Season to
  taste with salt. Transfer to a container, let cool, cover, and
  refrigerate overnight. The next day, skim fat off of surface.
  
  For the Filling: Combine ham, ground pork, allspice, black pepper,
  1/2 teaspoon salt, and marmite. Mix until ingredients are well
  combined. Cover and set aside.
  
  For the Crust: Place flour in a large bowl and sprinkle with a
  little salt and pepper. In a small saucepan combine lard, milk and
  water and place over medium heat until lard has melted. Pour lard
  mixture over flour and, using a wooden spoon, mix until dough forms.
  
  Adjust oven rack to center position and preheat oven to 350 F.
  Grease and flour the spring-form pan, then roll 3/4 of dough into a
  disc about the size of the bottom of the spring-form pan. Using your
  fingers press the dough up the sides of the pan. Place the filling
  in the pan, then roll the reserved dough into a dish the size of the
  spring-form pan, Brush edges of dough with beaten egg then place on
  top of pie.
  
  Cut a steam vent in the top of the pie, brush with remaining egg,
  and place in the oven for 30 minutes. After 30 minutes lower the
  temperature to 325 F and cook until golden brown, about 1 hour
  longer. Remove from oven and allow to cool slightly.
  
  Heat stock in a small pan. Carefully pour through the steam vent in
  the top of the pie until the pie is completely full and the stock
  begins to come out of the top. Transfer to fridge and allow to set
  for at least 30 minutes before serving.
  
  Note: For a faster version, you can substitute the pork stock with 2
  cups of store-bought low sodium chicken broth and two envelopes of
  gelatin. Sprinkle the gelatin over 1 cup of cold stock and set aside
  until hydrated while heating up the second cup. Pour the first cup
  with the gelatin into the second cup when hot, and heat until
  boiling. Continue the recipe with step 3. For the crust, lard can be
  substituted with shortening, butter, or a mix.
  
  Posted by: Sydney Oland
  From: Serious Eats
 
MMMMM


Cheers

YK Jim


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