Taste USA: British

Friday, August 21, 2015

Fish Pie with Leek and Chorizo

How to make Fish Pie with Leek and Chorizo Recipe - A rising star in the baking world is Louise Wroth, the development chef at Lantmännen Unibake UK. She is such a pleasure to work with and has a refreshing mind when it comes to bringing cooking and baking together. When I asked Louise for her favourite family pie recipe, she came up with this to add to your list of family favourites. recipe from Dean Brettschneider

MAKES A 600ML PIE DISH, SERVING 6 PEOPLE

PASTRY
½ quantity of Butter Puff Pastry

FILLING
1 tbsp sunflower oil
1 leek, finely chopped
75g chorizo sausage, peeled and chopped into small cubes
20g butter
20g standard plain flour
500ml milk
15g capers in brine, well washed
30g gherkins, finely chopped
bunch of flat-leaf parsley, chopped
250g white fish, such as cod or haddock, skinned and de-boned,
cut into bite-sized pieces
150g cooked peeled prawns

GLAZE
1 egg beaten with 1 tbsp water, for egg wash

Method:
Make a half-quantity of Butter Puff Pastry ahead and rest it as required.

In a large saucepan, heat the oil over a medium heat, then add the leek and cook until softened. Add the chorizo and fry gently over a low heat for 1–2 minutes until the chorizo flavours are released into the pan. Remove the pan from the heat and use a spatula to carefully remove all the leek and chorizo filling onto a plate to cool. Set aside.

Using the same pan, add butter and melt over a very low heat then add flour. Stir to a paste with a wooden spoon. Slowly add the milk (a little at a time), stirring, to make a white sauce. Cook over a very low heat until the sauce is bubbling and free from lumps.

Take the sauce off the heat and allow to cool in the pan. During this time, roll out the pastry lid to fit the shape of the pie dish. Put the rolled out pastry on a tray and place in the refrigerator to rest for 15–20 minutes while the sauce continues to cool down.

To the cooled sauce add the capers, gherkins, parsley, fish and prawns, as well as the cooled leek and chorizo mixture. Stir gently to distribute the ingredients through the sauce. Pour into the pie dish.

Remove the pastry lid from the refrigerator, wet the edges of the pie dish with water and place the pastry lid on the dish. Press down firmly on the pastry with your fingertips to seal and, using a sharp knife, trim off any excess pastry. Using the back of a fork dipped in flour, press down on the edges to create a crimped pattern.

Roll out the pastry offcuts. Cut out little fish shapes and place on top of the pie to decorate. Brush the top of the pastry with egg wash and then, using a small knife, cut two slits in the top to allow steam to escape during baking.

Bake in a preheated 220°C oven for 20–25 minutes or until the pastry is crisp and golden-brown in colour.

Fish Pie with Leek and Chorizo

Melton Mowbray style Pork Pies

How to make Melton Mowbray style Pork Pies Recipe - Serious pork pie followers will know of the Melton Mowbray Pork Pie from Melton Mowbray in Leicestershire, England. I was lucky enough to get a pork pie lesson from the managing director, Stephen Hallam, of Dickenson and Morris Ye Olde Pork Pie Shoppe’. Here is my version with one change. I have cheated with the jelly 􀀐but for those purists, I have included a pork pie jelly! Warning these little delicacies are a 48-hour-plus process. You can make and bake them within a day, but the results will not be as good. Enjoy chilled with Stilton cheese and chutney. recipe from Dean Brettschneider

MAKES 4 MEDIUM PIES

PASTRY
1 quantity of Hot Water Pastry

PORK JELLY
500ml store-bought pork stock
3 tsp powdered gelatine (or 6 sheets leaf gelatine, softened in cold water)

FILLING
500g pork shoulder, finely chopped into 5mm cubes 100g pork belly, skin removed, minced

55g lean bacon, finely chopped ½ tsp freshly grated nutmeg salt and freshly ground black pepper

GLAZE
1 egg beaten with 1 tbsp water, for egg wash

Method:
Make Hot Water Pastry the day before.

Heat the pork stock until it is almost boiling, then stir in the gelatine. Set aside overnight in the refrigerator. Warm to a liquid prior to using.

For the pie filling, place the pork, pork belly, bacon and nutmeg in a large bowl and mix well with your hands. Season with salt and freshly ground black pepper. Cover with plastic wrap and set aside in the refrigerator overnight.

Take the pastry balls out of the refrigerator and manipulate one large ball at a time with your hands to soften it, to form a 6cmround circle.

Once the pastry is soft, take one ball at a time and lightly dust the work surface with flour. Press a flour-dusted dolly (small jam jar, approximately 6.5cm in diameter) into the pastry circle until you feel it hit the bottom and the outer edges rise naturally. Use your right thumb and fingers to raise the pastry up the side of the dolly, turning it constantly with your left hand, pressing, pushing and raising the pastry up the sides of the jar until it’s about 8cm in height. Gently slide your thumb between the pastry and the jar, slowly rotating the jar until the pastry case releases itself and comes away, leaving a pastry cup.

On a floured surface, roll out the smaller pastry balls to approximately 9cm-diameter circles, enough to cover each pastry case and filling as a lid. Cover with plastic wrap and set aside.

Divide the pork pie filling into four equal portions, roll into balls and place one inside each pastry case.

Brush the top inner parts of each pastry casing with some of the egg wash and place the pastry lids on top. Pinch the edges of the pastry to seal each pie, then push the pastry top edges inwards between your thumb and forefinger to create a crimped wavy top edge. Cut two pencil-sized holes in the top of each one, brush with the rest of the egg wash, then place the pies on a tray and put uncovered in the refrigerator overnight. This helps set the pastry.

The following day, remove the pies and place them on a baking paper-lined oven tray. Bake in a preheated oven set at 230°C for 15 minutes, then reduce the heat to 190°C and bake for a further 1 hour 15 minutes or until the pies are a dark golden-brown all over.

Remove the pies from the oven and set aside to cool for 30 minutes. You may have to re-cut the small holes in the top in order to pour in the pork jelly through a cone made from non-stick baking paper (you will need to heat the jelly gently to loosen it for pouring). Chill the pies in the refrigerator until the jelly is set.

Left to right, from top: raising the pastry around the dolly; filling with meat; washingtheinsidelip; applying thetop; crimpingthetopedge; holescut into pie; egg washing.

Melton Mowbray style Pork Pies

Wednesday, July 29, 2015

English Fish and Chips

How to make English Fish and Chips Recipe - Thicker and more substantial than the American fry, the “chip,” as it is known in Great Britain, is sold along with battered fish at “chippies” throughout England.

Chips:
8 fresh Russet Burbank potatoes (8 to 10 ounces each)
Peanut oil
Sea salt

Method:
Peel and cut the potatoes into rough rectangular lengths, about 3/4 x 1/2 inch, using a knife with a sharp blade. Place the cut potatoes into a large bowl filled with cold water. Swirl the potatoes and drain the water. Spread the potatoes on a layer of paper towels and pat dry with additional paper towels.

In a large heavy pot or deep-fryer, preheat the peanut oil to 365 degrees F. Use a kitchen thermometer to verify the temperature. In small batches, approximately 2 cups each, add the sliced potatoes to the hot oil. Cook for 5 to 7 minutes until crisp. Using a basket, remove the potatoes from the oil, shaking to remove any excess. Spread the potatoes on a sheet pan lined with paper towels to drain. Sprinkle with sea salt.

Fish:
1-1/2 cups beer
2 cups flour
1 egg yolk, beaten
1/2 teaspoon white pepper
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon baking powder
2 pounds cod fillets
Peanut oil
Malt vinegar

Method:
Whisk together all of the ingredients in a large bowl except the fish, peanut oil, and malt vinegar. In a deep-fryer, heat the peanut oil to 350 degrees F. Dredge the fish pieces in the batter and place in the oil using tongs.

Cook about 5 minutes until golden and crisp. Fish may be held in a 225 degrees F oven while cooking the chips. Serve with malt vinegar. Serves 4 Read More

Wednesday, December 17, 2014

British Coleslaw Burger

How to make British Coleslaw Burger Recipe

Ingredients:
4 hamburger buns has
8 thin slices Smoke chest
4 pieces of fish 120g each
250 g white cabbage
180 g carrots
3 tbsp. soup lemon juice
2 tbsp, chopped Dijon mustard
6 tbsp. soup mayonnaise
Salt and pepper

Method:
Peel and grate the carrots and finely chop the cabbage with a knife. Dip them in the boullante water for 3 minutes to soften, then refresh-chissez them under cold water. Drain well and pat dry in a cloth.

Preheat oven to 180 (gas 6). In a bowl, mix mayonnaise, soft- slow and lemon juice. Add the vegetables and mix well. Add salt and pepper and let cool for 30 minutes.

Meanwhile, lightly salt and pepper the fish blocks. Align slices of bacon side by side in pairs. Ask pavers fish above, then wrap bacon around it. Place these pannequets on the oven lined with parchment paper and bake for 15 minutes.

Then pass them under the grill position. Allow about 5 minutes on each side so that the bacon becomes crispy.

Separate buns in half el pass to the grid-pam. Top with coleslaw, add pannequets fish and even distribute some coleslaw on top. Comb hats, pack lightly and serve.

British Coleslaw Burger