andrew-pern Archives - deliciouslyorkshire

Andrew Pern’s Game Pie

Serves 8

Cooking time: 11/2 hours plus overnight chilling # Preheat the oven to 160°C/gas mark 3 # To make the pastry, first warm a mixing bowl and sift the flour and salt into it. Make a well in the centre. Heat the lard in the milk and water in a saucepan over a medium heat until just reaching boiling point, then pour into the well in the flour and stir quickly with a wooden spoon until thick. # Continue working by hand to form a smooth dough. Cool slightly, then use the dough to line a greased 20cm tin, keeping some of the dough for the lid separately in a warm place. Put the tin onto a tray. # Line the pie case with the pastry and cut out a disc of pastry for the lid. Cut all of the game breasts into strips lengthways approximately 5mm thick. Season the pork and the game meats. Now layer the pork and breast meats inside the pie case, repeating until all the meats have been used. Brush the rim of the pastry with the egg yolk, cut a small hole in the centre of the pastry lid (through which the jelly will be poured when the pie is cooked), then seal to the base. # Egg wash the lid and cook the pie in the preheated oven for 1 hour. Towards the end of the cooking time for the pie, soak the leaf gelatine in a little cold water, until soft. Then bring the game stock, sloe gin and redcurrant jelly to the boil in a small saucepan, then remove the pan from the heat and add the soaked gelatine, whisking until this is dissolved. Add the juniper berries and allow to cool a little without setting. # After the pie has been removed from the oven, use a funnel to pour the sweet jelly through the hole in the lid, into the pie. Allow to cool, then refrigerate overnight. The jelly will set in a similar way to that in a traditional pork pie. Enjoy!

Ballotine of River Esk Wild Sea Trout

Serves 4

h4. To make the ballotine # Place the trout fillets, head-to-tail, next to each other, un-skinned side on a tray and season. # Soak the gelatine leaves in a little cold water until soft, then lay over one of the trout fillets, and place the other trout fillet on top, so that both are still head to tail. # Roll the combined fillets in the chopped herbs, then wrap in cling film, twisting the ends to make a sausage-like shape. # Poach in boiling water for 15 minutes, remove from the water, then chill in fridge overnight. h4. To make the potato salad # Cook the new potatoes in boiling, salted water for approximately 10 minutes. # Once cooked, drain and allow to cool. # When cool, cut the potatoes into 2cm dice and mix in the chopped herbs, crÃ¨me fraÃ®che, a little lemon zest and seasoning. h4. 5To make the Ketchup # Place the cucumber and capers into a food processor and blitz to a purée. # Add the dill, season and mix in mayonnaise to a ketchup consistency. # For the Fritters, first bring the milk to the boil, add the butter and allow to melt, then add the flour and mix to a thick paste. # Continue mixing until the paste cools, then add the egg yolks and beat until the mixture leaves the sides of the pan. # Add the shrimps and combine into the mixture. Chill for 1 hour, then roll into small balls approximately 1/2cm in diameter. # Deep-fry the fritters for 2 minutes at 180Â°C, until golden brown. # Drain and keep warm. # To serve, first cut the ballotine into 4cm slices with a sharp knife, allowing one slice per person. # Place some potato salad in the centre of each plate with a slice of the ballotine on top. # Dot the ketchup around the edge of the plate and arrange 2 to 3 fritters per person on each plate. # Garnish with fresh herbs and a few shrimp. If you are feeling flamboyant, a little soured cream and caviar never goes amiss!