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happily take up an afternoon, but the effect on the audience of wheeling it out is worth all the effort. Rather than indulging in the admittedly hilarious shenanigans of poaching eggs in sausage skins, this recipe contains a simple trick for presentation using whole eggs. It’s also worth noting that some consider a gala pie should also contain chicken. You can, if you wish, introduce a layer of poached or leftover roast chicken above or below the eggs. I personally consider this to be a ridiculous affectation; possibly even French.

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1kg boned pork shoulder, skin on 200g commercial unsmoked bacon 2.5g each of mace, nutmeg, allspice and black peppercorns 2.5g fresh sage leaves 10g salt 4 eggs, plus 1 for eggwash 1 quantity of hot water crust pastry (see page 187)

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For the jelly 1 split pig’s trotter

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Z 1 stick of celery Z 1 carrot Z 2 bay leaves Z 2–3 fresh sage leaves

1. Trim the skin and tough connective tissue from the boned pork shoulder and save it. These will be vital elements of the jelly later on. Cut the meat into rough 1cm dice. 2. Cut the bacon into similar-sized pieces. In commercially produced pies, nitrites are added to keep the filling an appetizing colour. There are enough residual preservatives in shopbought bacon to keep the pie filling pink throughout. If this thought worries you, you can leave out the bacon for an authentically rustic, grey pie interior. 3. To make the jelly, chuck your porky trimmings into a pot with the split pig’s trotter, celery, carrot, some bay leaves and sage. Cover with cold water and allow to barely simmer for 2–3 hours, until the trotter gives up the ghost and collapses. Strain the liquid through muslin and keep it in the fridge. Check that it sets to a good consistency – if it doesn’t, you can reduce it a little further. This will produce much more jelly than you need but it freezes well, and I like to serve it chopped as a side dish with the pie. 4. Grind the whole spices, then mix them with the chopped sage leaves and a good 10g of salt and season your meat. Remember that the pie is a preserved product, so this is as much about curing as flavouring. 5. Mix the meat and seasonings thoroughly by hand and then blitz half the mix in a food processor before recombining. I like chunks of pork in my pies, but you can vary proportions here to suit your own taste.

186 F o o d D I Y

06Food DIY CH6.indd 186

07/03/2013 14:07

Tim Hayward - Food DIY  

Over recent years, across much of the world, people have started rejecting shop bought food and are getting into making it themselves. The D...

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