As a brit living in Switzerland I am really missing pork pies and would love to make some!!! I already found mace now just two more and I can be off
2006-06-26 22:35:43 · 3 answers · asked by Sue C 2 in Food & Drink ➔ Cooking & Recipes
Have just been asked for recipe so here it is :
Serves 8
Plain flour - 450g (1 lb)
Egg yolk - 1
Lard - 175g (6 oz), diced
Milk - 100ml (4 fl oz)
Lean pork - 900g (2 lb), cut into ½ cm (¼ inch) dice
Bacon rashers - 3, finely diced
Fresh sage - 1 tsp, finely chopped
Fresh thyme - 1 tsp, finely chopped
Anchovy essence - 1 tsp
Ground mace - ½ tsp
Ground allspice - ½ tsp
Chicken stock - 600ml (1 pint)
Egg, 1, beaten, to glaze
Gelatine - 15g (½ oz)
Method
Warm a mixing bowl and sieve the flour into it. make a well in the centre and add the egg yolk.
Gently heat the lard in the milk until it has melted, then bring rapidly to the boil. Pour immediately into the well in the flour and draw the ingredients together with a wooden spoon to form a soft, pliable but not sticky ball of dough.
Transfer to a lightly floured surface and knead until it is smooth and elastic. Cover and leave to rest in a warm place for 20-30 minutes.
Pre-heat oven to 200 °C / 400 °F / Gas 6.
2006-06-27 02:13:48 · update #1
Hi. Allspice is called Piment (or Nelkenpfeffer), Anchovy is either 'Anchovies' or 'Sardelle', 'Anchovy paste' is known as 'Sardellenpaste'. 'Essence' is called 'Extrakt', 'Essenz' or 'Geschmackstoff'. Hope this helps at all! Good luck!
2006-06-26 22:44:53 · answer #1 · answered by tanja_christina 3 · 1⤊ 0⤋
Anchovies in pork pies? Could you tel me what recipe you have??!!
2006-06-27 01:57:28 · answer #2 · answered by deepblue78uk 2 · 0⤊ 0⤋
Oh welcome to Switzerland... :-)
I can recommend an excellent website with all the translations you need - for anything
If you have other questions - feel free to ask or send an e-mail to starttoATwriteme.com
2006-06-29 13:18:17 · answer #3 · answered by swissnick 7 · 0⤊ 0⤋