Now we’re only a couple of days off Christmas day, today has been an active day in the Hanson kitchen. My mine responsibilities this year are the Christmas day deserts and also a contribution to the Boxing Day get together at my mum and dads.
After minutes flicking through some of my numerous cook books I opted for a delicious sounding chocolate terrine recipe from ‘Bouchon’ by the legendary chef Thomas Keller and for my mums on boxing day I opted to have a go at making my own pork pie, using a Gary Rhodes recipe from his book ‘New British Classics’. This book was the first ever cook book I bought and although the recipes aren’t that new anymore, they are all of the highest quality.
For me, a well-made pork pie is one of the finest things to eat and will be ideal for Boxing Day. I did tweak the recipe slightly from Gary Rhodes, using slightly different seasonings to flavour the pie and make it unique to me, however the quantity of meat and the pastry recipe used the recipe from the book. I also decided against including a traditional jelly on my wife’s request.
You need the following ingredients for the filling -
1kg of pork, chopped into ½ cm pieces – my preference is for pork shoulder. If my family were slightly more adventurous I would have included 200g of diced black pudding or chorizo and just used 800g of pork.
200g smoked streaky bacon – the saltiness and fat content in the bacon will help ensure a moist pie.
Rosemary – a few sprigs, finely chopped. You could use thyme and sage if you wanted too.
2 onions, diced.
1 tsp mustard
1 tsp mixed spice
A few gratings of Nutmeg
Salt and pepper
1. Start by melting the butter in a pan, add the onion and soften without colouring for 5 minutes. Add the rosemary and a generous pinch of salt and pepper.
2. Mix the onion with the pork, followed by the remaining ingredients. But the filling in the fridge while you make the pastry.
3. At this point turn your oven onto gas 7 / 220c and grease a deep pie or cake tin with either butter or lard.
Pork pies are traditionally made with a hot water pastry, which I love. This is how you make it.
675g plain flour
150 ml water
Pinch of salt
1 beaten egg.
1. Boil the water, milk and lard in a pan.
2. Put your flour and salt in a large mixing bowl and stir in the liquid till you have a smooth dough.
3. Roll out ¾ of the dough for the base of the pie and place the pastry into your tin.
4. Once the pastry is lining the tin, place your pork mixture in and press down well.
5. Roll out the remaining pastry for your pie lid, stick to the bottom with the beaten egg. Crimp round the side, cut a hole in the top and brush with more beaten egg.
6. Cook the pie for 30 minutes at gas 7 / 220c before turning the oven down to gas 5 / 190c for another hour.
7. The pie is cooked when the pastry is golden brown and a skewer comes out of the pie clean and is hot when you put it on your lip.
8. Leave the pie to cool and give it a couple of days in the fridge to mature before eating. I like my pork pie with either brown sauce or a nice chutney.
A lot of my family like there chocolate, so I thought I’d do something chocolaty for Christmas day instead of the traditional pudding. I’ve decided that I’m going to use the classic chocolate and cherry combo and serve the chocolate terrine with some stewed cherries.
To make the terrine you’ll need;-
12oz of dark chocolate
8 ½ oz butter
4 eggs separated + 4 additional egg yolks.
Caster sugar, 1 ½ cups
Cocoa powder ½ cup
Double cream ½ cup
Granulated sugar 2 tbsp.
Granulated sugar 2 tbsp.
1. Melt the chocolate and butter in a bowl set above a pan of simmering water. When melted and cooled slightly, stir in the egg yolks.
2. Whisk the cream till it stands up when you take the whisk out.
3. Whisk the egg whites, when stiff whisk in the granulated sugar.
4. Mix the caster sugar and the cocoa powder into the chocolate mixture. Next fold in the egg whites and then fold in the whipped cream.
5. Pour the chocolate mixture into a loaf tin lined with cling film and put into the fridge to set for a minimum of 12 hours.
6. Heat some frozen cherries with some caster sugar till they are nice and syrupy and leave to cool before serving with slices of the terrine.