Bouillabaisse Family Recipe Serves 4-6 Ingredients 700g assorted fish (cod, haddock, whiting, plaice, or halibut)…
Traditional Family Pork Pie Recipe
- 500g pork, cut from shoulder, neck, spare ribs or lean end of belly.
- 225g piece of bacon, rind and any bones removed
- salt and pepper
- 1 teaspoon chopped fresh or 1/2 teaspoon dried sage
- 1/4 teaspoon ground mace
- 4 slices streaky bacon, rinds removed
- 450g flour
- 1 teaspoon salt
- 1 teaspoon icing sugar
- 150ml pint water
- 100g lard, cut into pieces
- 1 egg yolk beaten with 1 tablespoon water to glaze
- 300ml good homemade stock which sets when cold
1. Cut the pork and bacon into small pieces. If liked, half the pork and half the bacon can be minced (ground). Fry the meat gently in its own fat until brown on all sides. Season the meat and stir in the Sage and mace. Set aside to cool.
2. Make the Pastry – Sift the flour, salt and Sugar into a large bowl. Put the water in a saucepan and bring to the boil. Add the lard and, when melted pour slowly onto the flour mixture. Beat well until the mixture is smooth and comes away from the sides of the bowl. Leave to cool slightly.
3. Grease a 500g pie or loaf tin. Roll out the dough on a floured surface and use two-thirds of it to line the tin. Line the dough with the bacon slices. Place the pork mixture in the dough case and cover with the remaining dough. Pinch the edges together decoratively and make a large hole in the centre of the dough.
4. Bake the pie in a moderate oven, 160°C for 1 1/2 to 2 hours or until the top is lightly browned and a skewer inserted in the hole through to the centre is hot to the touch when withdrawn. Remove the pie from the oven and leave to cool for 1 hour, then gently remove the pie from the tin.
5. Brush the pastry with the beaten egg mixture, place on a baking sheet and return to the oven for 10 to 15 minutes to set the glaze. Cool the pie for 1 hour.
6. Heat the stock gently until just melted and pour through the hole in the centre of the pastry, using as much as the pie will hold. Leave the pie to cool completely.
7. Serve the pie cut into thick slices with a selection of salads.