These are the recipes we did at Denmon College - for the Women's Institute. It basically was a weekend of baking and cooking, and the ladies went home with loads of food! We always had a great time!
Raised Pork Pie
Preparation and cooking time approximately 2 ½ hours
Serves 8-10 people
800g plain flour
2 level teaspoons salt
400ml hot water
400g lard
600g minced pork
600g pork shoulder
2 level teaspoons salt
White pepper to taste
Other herbs and spices may be used to taste such as pinch of
mace or nutmeg, 1 level teaspoon of mustard powder, paprika or
mixed herbs.
Pastry gloss or egg and milk mixture to glaze
To make the pastry:
1.Sieve the flour and salt into a mixing bowl and make a
well in the centre.
2.Pour the hot water into a heatproof jug and add the lard.
Allow it to dissolve into the water.
3.Pour the lardy water into the flour and stir well to
combine with a wooden spoon.
4.Bring the pastry together with your hands and knead gently
to form a smooth pliable dough.
5.Roll out two thirds of the pastry whilst still warm and
use it to line a greased 20cm round springform tin. Leave the remainder of the
dough to make the lid.
For the filling:
Preheat the oven to
180C/gas mark 4
1.Place the minced pork in a mixing bowl.
2.Cut the pork shoulder into 1-2cm pieces depending on
taste.
3.Combine the two meats adding the salt and pepper and any
other seasonings you may wish to use.
4.Press the meat down well into the pastry shell, packing
firmly in and making sure there are no air pockets.
5.Roll out a rounded lid to fit the top and seal the edges,
pinching them firmly together.
6.Brush the top with your chosen glaze.
7.Wrap a layer of foil around the base and half way up the
sides of the tin to seal in the juices and protect the base of the pie from
burning. Then place on a baking sheet.
8.Bake for 1 ¾ hours then test the centre of the pie with a
skewer to see if it is cooked, the
skewer will come out clean and the juice will be clear no traces of pink. Cook
for a further 15 minutes as necessary.
9.Leave the pie to cool without removing from the tin. When
cool add jelly if required.
Chicken, Sun-dried Tomato
and Pork Layer Pie
Serves 6-8
Preparation and cooking time about 2 ½ hours
For the pastry:
500g plain flour
1 ½ -2 level teaspoons salt
250ml hot water
250g lard
For the filling:
3 chicken breast fillets, cut into long strips
400g pork shoulder, chopped into small pieces, discarding any
large chunks of fat but keeping a little to moisten the pie
1 jar sun-dried tomatoes in oil
Salt and pepper to taste
Preheat the oven to 190C/gas mark 5
1.Make the pastry as in the raised pork pie recipe and use
two thirds to line a greased 1.2kg loaf tin.
2.Place the strips of chicken in the base of the pastry
lined tin.
3.Drizzle a little of the tomato oil over the chicken and
season with salt and pepper. Use the tomatoes to cover the chicken in a thin
layer.
4.Pack in the pork on top of the tomato layer and season
again.
5.Roll out a lid of pastry to fit the top and seal the edges
well.
6.Place the pie on a baking sheet and bake for 1 ½ hours .
Reduce the heat to 180C/gas mark 4 after 30 minutes. After the cooking time is up test to see if
it is cooked using a skewer. Cook for extra time if necessary.
Ham
hock Terrine
Cooking
and preparation time 3 hours plus setting time in refrigerator.
For
4 people
2
ham hocks
2
carrots, peeled if necessary and cut into large pieces
1
onion, halved
1
stick celery, sliced
Pepper
to taste I like to use plenty of black pepper for this recipe
12g
gelatine
1.Put
the hocks in a large lidded pan surrounded by the vegetables and pepper.
2.Pour
over sufficient cold water to cover. Cover with the lid and bring to the boil.
3.Reduce
the heat and simmer for 2 ½ hours or until the meat is tender.
4.Remove
the hocks from the water and place to one side to cool.
5.Strain
the stock into a jug to cool.
6.Meanwhile
line a moistened loaf tin with a large
piece of cling film and smooth out. Repeat this so you have a double layer.
Leave the rest to overhang the tin.
7.Remove
all the meat from the bones, tearing into strips and placing in a bowl.
8.If
using leaf gelatine soak in plenty of cold water for about 5 minutes, or follow
the manufacturer’s instructions on the pack. Heat about 300ml of the cooking
stock in a pan until warm and add the gelatine, stirring until dissolved. Leave
to cool.
9.Lay
the strips of meat in the prepared tin and pack in well expelling as much air
as possible.
10.Pour
over the cooled stock to just cover the
meat.
11.Seal
the terrine with the cling film. Place another similar sized tin on top
to weigh it down gently. Place
in the refrigerator and leave to set. Slice when completely chilled.
Chicken Liver Pate
Serves 4 people
Preparation and cooking time about 40 minutes. Chilling time at least 2 hours
200g chicken livers, sliced
200g butter
½ onion, chopped
1-2 cloves garlic , chopped
Pinch thyme
½ teaspoon mustard powder
Salt and pepper to taste
1-2 tablespoons brandy
30g freshly made breadcrumbs
1 tablespoon single cream
1.In a frying pan melt about 30g of the butter and fry the
onions gently until soft.
2.Add the livers and fry over a low heat until lightly
cooked, this will only take about 3-4 minutes.
3.Add the garlic and other seasonings and the brandy,
stirring well. Remove from the heat
4.Put all the pan mixture into a food processor and add the
breadcrumbs.
5.Melt 120g of the
remaining butter. Whizz together until
smooth, adding the butter and cream as it blends.
6.When smooth spoon into individual dishes or one small
rectangular dish.
7.Melt the rest of the butter and pour over the pate to
seal.
8.Chill for
Quick Mackerel Pate
Serves 4 people
Preparation time approximately 5 minutes. Chilling time 2 hours.
4 smoked mackerel fillets
300g cream cheese, light or full fat
2 tablespoons natural yogurt
Juice of 1 lemon
1 teaspoon horseradish sauce
Ground black pepper
1.Remove any skin from the fish and place all the
ingredients in a processor and blend together until smooth.
2.Spoon into individual ramekins or one large serving dish
and chill for 2 hours before serving.
Stilton Cheese Pate
Serves 3-4
Preparation time approximately 10 minutes and 2 hours
chilling time.
220g stilton cheese
50g softened butter
3-4 teaspoons port
Pinch nutmeg
½ teaspoons English mustard
100g butter to seal the top
1.Mash the cheese with the softened butter.
2.Add the port, nutmeg and mustard and mash in together.
3.Pack the mixture into individual dishes.
4.Melt the topping butter gently over a low heat and pour
over the cheese mixture.
5.Chill for about 2 hours before serving
Salmon Mousse Pate
Serves 4-6
Preparation and cooking time about 25 minutes with 2 hours
chilling time.
300ml milk
1 small onion, sliced thinly
2 bay leaves
1 tablespoon roughly chopped dill
Freshly ground black pepper and a pinch salt
2 sheets of gelatine
350g piece of salmon fillet
25g butter
25g flour
3 rounded tablespoon mayonnaise
200ml whipping cream
Salt to taste and more black pepper to taste
A few sprigs of dill to decorate
1.Put the milk, onion, bay leaves, dill and black pepper and
pinch salt in a pan and bring to the boil. As soon as it boils remove from the
heat and leave to stand to infuse.
2..Poach the fish in a little water and cook for about 8
minutes or until just cooked and the fish flakes readily.
3.Remove the fish from the water. Bring the fish liquor to the boil and boil
for 2-3 minutes to reduce slightly. Put to one side for later.
4.Strain the milk into a clean pan and add the butter and
the flour. Bring to slowly to the boil whisking continuously. Reduce the heat
and cook gently for a minute to cook out the flour. Check the seasoning and add
accordingly to taste.
5.Put the gelatine in cold water to soften.
6.Pour the sauce into a processor and add the salmon. Pour
away the excess water from the gelatine and add the gelatine to the salmon and
sauce mixture. Blend for about 10 seconds and add the mayonnaise. Blend again
for about 5 seconds. If the mixture is too thick add a couple of tablespoons of
the reduced salmon liquor and blend for a few seconds again.
7.Spoon the salmon mixture into a clean bowl.
8.Whip the cream until it forms stiff peaks and fold into
the salmon .
9.Spoon into dishes or one large dish top with the sprigs of
dill to decorate and chill for about 2
hours
Pigs Trotters Stock
4 pigs trotters
1 onion , quartered
1 carrot, halved, peeled if necessary
2 sticks celery sliced thickly
2 bay leaves
1-2 teaspoons salt
Black pepper to taste
Cold water to cover with about 4cm to spare
1. Wash the trotters well in cold running water. Place
everything in a large stock pan and bring to the boil.
2.Turn down the heat and simmer for 2 ½ hours.
3.Remove the trotters and reduce the stock by half for a thick
jellied stock, by a third for a thinner softer jelly.
