Growlygracepress's Blog


I can haz pork pie.

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This is pork pie number one.

If I had to identify a ‘thing’ I do that is unhelpful it’s my reluctance to follow a recipe I dislike submitting to a list of commands in a precise order. When it comes to cooking I am a busker. However I own a gazillion cookery books and I love reading them I am just not that in to cooking from them.

However I have known for many years now that I wanted to make raised pork pie and the stars became aligned several months ago. I started to buy the ingredients so they were in the kitchen. The first thing I bought was lard. One morning I was making breakfast and I realised I had run out of vegetable oil for frying so I reached out for the lard and it must have been the first time I had fried with lard for thirty years. It was a revelation. So I kept frying with lard and it got better and better. I had to buy more lard and still in the back of my mind was I am going to make pork pie.

So last week I had been reading about mise-en-place as I am going to restructure how I approach bookbinding and I decided to make a pork pie.

This happened. I was trying to be organised and cleaning up all the time, I was weighing out all the ingredients, I was trying to understand the recipe, I was learning new stuff, I was failing to take note of what time it goes in to the oven, when it gets turned down and when it comes out. I was using scales, I had the wrong equipment, I didn’t even know how to use the ‘dolly’  this is the wooden mould that you raise the pastry around before you fill it with meat.

So I had to improvise with a bread tin. The pastry is way too thick but the filling was great, the jelly was great and as proof of concept it is a massive success.

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This is pork pie number two

I made this the next day. I went to the shops and bought some measuring spoons which were a revelation, a spring form cake tin and some prunes. This was a handsome pie

The pastry was thinner and the filling was great.

I have learned tons and tons.

I am going to make more stuff out of the books. The next thing is going to be baked cheese cake then scotch eggs, stake and kidney pudding, French onion soup ( I don’t have the patience to caramelised onions ) and cassoulet.

I am doing this to become a better bookbinder and it’s already working.

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