Keen as mus­tard

The Guardian - Feast - - News -

Prep Cook Makes 1 hr 40-50 min 12

1 onion, peeled and finely diced

1 knob but­ter

3g black pep­per 3g fen­nel seeds

tsp ground mace 1 garlic clove, peeled and minced

150ml good dry cider 380g minced pork shoul­der

100g minced ba­con 10g sage, chopped 10g pars­ley, chopped 500g all-but­ter puff pas­try

1 egg yolk, beaten 10ml dou­ble cream

To serve 100g quince paste 50g di­jon mus­tard Mix­ing quince paste with mus­tard makes an ex­cel­lently ver­sa­tile condi­ment – de­li­cious with creamy cheese, roast veg and any roast joint Heat the oven to 190C/375F/gas 5.

To make the fill­ing, fry the onion in the but­ter un­til soft and sweet. Add the spices, garlic and cider, and re­duce un­til the liq­uid evap­o­rates, then set aside to cool.

Put the pork, ba­con, herbs and onion mix­ture in a bowl, sea­son and mix well.

Roll out the pas­try to about 3mm thick. Us­ing an 11-12cm cut­ter, cut out 12 rounds for the pie bases. Then, us­ing a 6-7cm cut­ter, cut out 12 lids. Line a 12-hole muf­fin tin with the pie bases, shap­ing the pas­try to fit the sides – it should come slightly above the rim of each mould.

Put a heaped ta­ble­spoon of the fill­ing into each case. Mix to­gether the beaten egg and the dou­ble cream to make an egg wash, then brush the rims with the wash and top the pies with the lids. Crimp the edges and brush the tops with more egg. Prick holes in the top of the lids with a fork, then bake for 40-50 min­utes, un­til golden brown.

To make the quince mus­tard, mix the mus­tard with the quince paste and serve with the pork pies. Prep Cook Serves 10 min 30 min 4-6

For the crack­ers 150g rye flour 150g plain flour 5g dried yeast

2 tsp salt

1½ tsp lin­seeds 300ml warm wa­ter

For the top­ping 500g swiss chard 200g peas

1 garlic clove, peeled and thinly sliced

5g dried chilli 10g mint, chopped 10ml olive oil 150g goat’s curd 50ml milk

Juice and zest of lemon Heat the oven to 180C/350F/gas 4. Mix all the dry in­gre­di­ents for the crack­ers in a bowl. Add the wa­ter and mix to ob­tain a smooth dough. Set aside to rest for 30 min­utes.

Be­tween two sheets of bak­ing parch­ment, roll out the dough as thinly as pos­si­ble. Peel off the top layer of parch­ment and bake on a bak­ing tray for 10-12 min­utes, then set aside to cool.

Sep­a­rate the chard stalks from the leaves of and chop both into 5mm pieces. Cook the stalks in boil­ing wa­ter, then add the leaves a few min­utes later. Cook un­til soft, re­move with a slot­ted spoon – reserving the cook­ing wa­ter in the pot – and re­fresh in iced wa­ter.

Blanch the peas in the boil­ing wa­ter, then re­fresh in the iced wa­ter with the chard.

Fry the garlic and chilli in olive oil un­til golden brown. Add the chard and peas, and fry gently for an­other two to three min­utes. Leave to cool, then stir in the mint.

Whip the goat’s curd and milk to ob­tain a smooth paste. Break the cracker into pieces, spread with the curd mix­ture, top with the greens and dress with the lemon juice and zest.

Recipes by Marks­man Pub­lic House, Hack­ney Road, Lon­don E2; @marks­man­_pub

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