Pork Pie with Apple and Thyme

Those that have followed my blog for awhile know I have a list of food I like to eat when we go back home to the UK.  Fish and chips, sausage rolls and pork pie.  Obviously I don’t eat them the entire time we’re there, I have to fit in the plane seat on the way back.  But I do get through the list!

It’s been on my to do list to make homemade pork pie for quite awhile now.  When my father in law mentioned that he loves pork pie as well I decided now was the time.  They’ve gone home now and it’s strange not to have them here.  We really enjoy visiting with them.  Holidays seem to go by way too fast.  We are already planning the next few visits and the way time flies, well it won’t be long.

Technique for the pork pie filling:

Now, I won’t lie, this is a time consuming dish.  Worth it, but yes it will take awhile.  Mainly because of finely chopping the meat.  I didn’t want to use mince for this.

The recipe I used as a guide was from the BBC for Raised Pork Pie but with my twist.  As it is apple picking season, any excuse to use up the apples will do.  Pork goes really well with sage, thyme and apple.  Finely chop the meat, apple and garlic. When you chop the meat remove any hard fat.  You do want a balance of fat but you want that fat to render into the meat when cooking.  Add the herbs, sea salt and pepper.

Mix well and set aside.

Technique for pastry:

Next prepare the baking tin.  I used an 8″/20cm springform pan and lined the bottom with parchment paper.  In a saucepan melt the butter in the water.  Bring it to a high simmer but don’t boil.

In a large mixing bowl add the flour and make a well.  Carefully pour the liquid into the flour.

Mix well with a spatula or wooden spoon.  When it becomes cohesive turn it out on a floured surface.

This will be fiddly!  Make no mistake.  Knead for a minute or so then divide it 1/3 and 2/3.  Cover and set aside the 1/3.  Flour the rolling pin to minimise the stickiness.  Roll out the pastry out thinly.  Fold it into a quarter.

This helps get it into the pan a bit easier.  Gently unfold it and press it up the sides.  Make sure there aren’t any holes or cracks.  Use your knuckles as nails are not your friends here!  Add the filling pressing it firmly into the pastry.

Roll out the remaining pastry then lay it on top of the pie.  Pinch the ends together and take a wooden spoon and poke the end in to make a hole in the top.

Bake for 30 minutes at 350F/180C.  Reduce the heat to 325F/160C and bake for 90 more minutes.  Beat the egg and brush the top of the pie with the egg.

Bake for 20 more minutes.  Let cool.  In a small saucepan add the chicken stock and thyme.  Bring to a boil and add the gelatin.  Allow to cool to room temperature.

Remove the thyme. Using a funnel, gradually add the stock liquid to the pie.  This takes awhile as you don’t want the liquid to overflow.

Allow the whole pie to chill in the fridge overnight.

Serve with a side salad.  On the table we had salad cream, brown sauce, coleman’s mustard and branston pickle.  Can’t get more English than that!  🙂

 

Pork Pie with Apple and Thyme

A classic English dish with a twist of apple and thyme

Course Main Course
Cuisine English
Keyword Pork Pie
Prep Time 1 hour
Cook Time 1 hour 50 minutes
Total Time 2 hours 50 minutes
Servings 8
Author Our Growing Paynes

Ingredients

Filling

  • 2.25 lbs pork shoulder/butt 1000 grams
  • 1/2 lb pork belly 200 grams
  • 1 large apple
  • 2-3 cloves garlic, finely chopped
  • 2 tsp fresh thyme
  • 2 tsp fresh sage
  • pinch sea salt
  • 1/2 tsp fresh ground black pepper

Pastry

  • 575g all purpose flour
  • 200 grams salted butter
  • 220 ml water

Remaining ingredients

  • 1 egg, beaten
  • 2 packets gelatin a packet equals 3 leaves
  • 300 ml chicken stock
  • handful thyme sprigs

Instructions

  1. Finely chop the meat, apple, garlic and herbs.  Mix well and set aside.  Make sure you remove the hard fat.

  2. Preheat the oven to 350F/180C.

    Heat the water and butter until a high simmer.  Add the flour to a mixing bowl and create a well.  Pour the hot liquid into the bowl and mix well.  Turn out onto a floured surface and knead for a minute or so.

    Line the bottom of an 8"/20cm springform pan with parchment paper.  Divide the pastry in a 1/3 and 2/3.  Cover the 1/3.  Roll out the rest thinly and place into the pan.  Press the pastry up the sides, make sure there aren't any holes or cracks.  Press the filling into the pastry.

    Roll out the remaining pastry and place it on top of the filling.  Pinch the ends together.  Use a wooden spoon end to create a hole in the top.

  3. Bake for 30 minutes then reduce the temperature to 325F/160C and bake for 90 minutes more.  Brush the beaten egg over the top and bake for 20 more minutes.  Let cool.

  4. Bring the chicken stock and thyme to a boil.  Add the gelatin and let cool.  Using a funnel, carefully pour the gelatin liquid into the pie.  Chill overnight in the fridge.  Serve with a side salad.  

 

Pork Belly and Who Are You Calling a Witch?

Sometimes distractions can be really fun.  Last Friday I hosted a lunch to meet distant cousins that I connected to through the DNA on Ancestry.  Which meant I needed to get our shared branch in order.  For me, that means going straight down the rabbit hole to find out more and more.  I completely lose track of time.  However, I’m really glad I did as I found a connection to the Salem Witch Trials.

A horrible time in history of hysteria which largely started because of a fungus on the rye grains.  I got my ancestry back to Esther Elwell neè Dutch and the trials suddenly popped up.  I found a deposition accusing her and two other women of pressing, choking, and squeezing a Mary Fitch who died.  A seventeen year old girl was witness to this.  I’m thinking holy moly.  Until I did more digging.  The witness had visions, Mary Fitch just had an illness.  The stroke of luck for my ancestor was that the court was dissolved a few weeks before her arrest because more and more “reputable” people were getting accused so the court finally thought, hey maybe we shouldn’t be using visions as evidence.  Esther wasn’t the only one I found, a Rachel Vinson neè Varney was also accused.  Scary times.  If they had been charged, it would have been a death sentence.

It made for a very interesting lunch!

Recently I’ve seen a few blogs using pork belly and I thought it was high time I took the pork belly out of the freezer and create something.  I’ve just added a WP Recipe Maker plugin to, hopefully, allow for a printable recipe below.  Please let me know what you think and if you have any issues.  I’m starting with the free version so I can’t include unit conversion but I should be adding that down the road.

Pork Belly How-To

Preheat the oven on convection/fan to 425F/220C.

It looks like a lot of mustard but it will not overpower the flavour.

In a roasting dish add the pork belly that has been scored, seasoned with sea salt and pepper, and rubbed down with brown mustard.  Roast for up to 30 minutes.  Keep an eye on this!  You want the skin crispy but not burnt.  Then turn the oven off of convection/fan and set the temperature to 300F/150C.  Bake for another hour or so.

Normally at the co-op the red onions are massive but suddenly they fit neatly in the palm of my hand and I have small hands.  In a skillet, take a couple of tablespoons of the drippings from the roasting pan, heat up the skillet.  Finely chop a small onion and two cloves of garlic.  Sauté on medium heat.  As the onions become more translucent chop up a mushroom or two.  Add them to the skillet and stir well.

When the mushrooms start to brown add 1/2 cup/4oz of vegetable bouillon along with 2 tablespoons of brandy.  Add a dollop of brown mustard.

Yes, more mustard! But it works. 🙂

Stir well and let simmer.  In the meantime cook up 1/2 cup of quinoa.

To serve, place a large handful of lettuce greens on the plate, add a few spoonfuls of quinoa then top with the pork belly and sauce.  It’s the kind of dish that straddles the hot and cool of the beginning of autumn.  Getting tired of salads but not quite ready for stick to your ribs food.

 

Pork Belly with a Mustard Garlic Sauce

A flavourful recipe by Our Growing Paynes that highlights the pork belly with a mustard garlic sauce.  

Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 2
Author Our Growing Paynes

Ingredients

  • 1/2 lb pork belly 227 grams
  • 1/3 cup brown mustard 3 oz
  • 1 small onion
  • 2 cloves garlic
  • 1-2 white button mushrooms
  • 1/2 cup vegetable bouillon 4oz
  • 2 tbsp brandy 1oz
  • 2 pinches sea salt
  • 1 pinch ground black pepper
  • 1/2 cup quinoa
  • lettuce
  • 3 tbsp pork belly drippings 1.5oz

Instructions

  1. Preheat the oven on convection/fan to 425F/220C.

    Score the pork belly with a diamond pattern through the fat but not the meat.  Season with sea salt and ground black pepper.  Rub brown mustard all over the meat.  Place in a baking dish and roast uncovered for up to 30 minutes. Keep an eye on it!  You want to crisp the skin but not burn it.

    Reduce the heat to 300F/150C on regular bake.  

  2. Take the pork belly drippings and add to the skillet.  Heat up.  Finely chop the small onion and sautè in the skillet.  Finely chop the garlic and add that to the skillet.  While the onion is becoming translucent chop up the mushrooms and sauté. 

  3. Once the mushrooms begin to brown add the bouillon, brandy and mustard.  Stir well and let simmer.  

  4. Cook the quinoa according to the instructions.

  5. Add lettuce greens to the plate, top with quinoa, pork belly, and the sauce.  

Pork Loin with Mustard Garlic White Wine Sauce

With this week’s nor’easter we weren’t sure if the kids would be at school to participate in the national walkout to protest the mass shootings that keep happening in this country.  We had a snow day on Tuesday but only a delay yesterday.  Both kids at each of their schools joined in and I couldn’t be prouder.  It’s so important for people, kids in particular, to find a way to get their point across in a mindful way.  May they bring about the change that is so needed.

I’d love to say that this storm was the last but we’re not going to be that lucky.  Another one coming next week!  So over this winter.

I wanted to treat the family to a nice Saturday meal this past weekend that would have a side of Brussel sprouts as it’s a treat for my husband.  I was puttering about on the Pinterest site and I saw many recipes for mustard and garlic pork and then white wine garlic pork and I thought, why not do it all?

Mustard garlic pork 1 2018

A couple of hours before dinner I did up the marinade for the pork loin.  In a bowl that would fit the loin add a 1/3 cup of olive oil and 1/4 cup of white wine.  Finely chop 4-5 cloves of garlic and a healthy handful of fresh thyme.  Season with sea salt and pepper.

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Score the pork loin, season with sea salt and pepper and add it to the bowl and make sure the marinade coats the pork well.  Set aside in the fridge for a couple of hours.

When it was time to cook everything up I prepped the potatoes and parsnips for roasting.  I really like them cut into disks.  I find I get a lovely golden roast on the veg.  Brush them with olive oil and season, again!, with sea salt and pepper.

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Preheat the oven to 375F/190C.  Take the pork out of the fridge and put on a sheet to roast.  Mix 2 tablespoons each of brown sugar and brown mustard and brush it onto the pork.

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Pop it into the oven along with the potatoes and parsnips.  In a skillet add the remaining marinade and mustard mix.

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Bring to a low simmer and add a cup/8oz of chicken stock.  Simmer slowly while the the pork cooks.  As it reduces add more chicken stock if needed to balance out the flavours and to make sure you have enough sauce.  You don’t want a watery sauce but you want enough to go round!

As I mentioned my husband loves Brussel sprouts so I pan seared a bunch for him and our daughter.  Our son and I don’t like them so I did up some green beans for us.

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When the pork is done let it rest for several minutes then slice and layer over the potatoes.  Spoon the sauce over the pork and serve with veg and parsnips.

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This had so many delicious flavours that worked together.  We all really enjoyed this meal.

 

Garlic and Herb Sauce with Pork and Pasta

It’s common for people to lament the fact the younger generation will never make something of themselves.  Every generation does it.  They don’t work hard, they feel entitled etc.  But then something happens and you can’t deny they are a force to be reckoned with.

When I was in high school the district was doing the usual layoffs but just using the seniority system rather than getting rid of teachers that weren’t good.  The students including me were not pleased.  There was a public meeting where students gave impassioned arguments saying we wanted teachers that would give us a good education. One of the maths teachers had to be constantly corrected by the students and she would get all flustered and it would get worse.  She had seniority so she would stay.  Hence the displeasure of those of us who were heading to university.  We didn’t get very far but we showed the higher ups that we should have a say in decisions that would affect our future.

We’re seeing the power of students now for a much more serious reason.  This country is plagued with school shootings but nothing has been done about it.  Well the ground swell that is happening now is completely down to the students.  Rightfully so they say enough is enough.  They are using their voices for change.  On the 14th of March there will be walk outs across the country and I’m proud to say my kids are going to be part of it.  I really hope change will happen.  It shouldn’t be a dangerous thing to send your kids to school.

Here is to positive changes with the students leading the way!

And now onto the cooking portion of this programme.

I came across a recipe for pork chops with a creamy garlic herb sauce by What’s In The Pan that looked good.  I hope you enjoy my version.  🙂

Pork with garlic herb sauce 1 2018

We had 4 boneless pork ribs to use so I didn’t bother buying extra pork chops.  I prepped the pork first so it could be finished off in the oven.  Mix a 1/4 cup of flour, a teaspoon of dried oregano, 1/2 a teaspoon of sea salt and 1/2 a teaspoon of ground pepper on a dish.

Pork with garlic herb sauce 2 2018

Season the pork with sea salt and pepper then dredge them in the flour mixture.  Heat a couple of tablespoons of olive oil in a large skillet.  Brown all sides of the pork until they are nice and golden brown.  Finish them in the oven at 350F/175C.  I’ve no picture of this step as the one I took came out really blurry.  No idea why I only took one!  While the pork is cooking prep the rest of the ingredients.

Slice 4-5 mushrooms and chop 5-7 cloves of garlic.  Add two tablespoons of butter to the skillet and add the mushrooms and garlic.  As the mushrooms begin to cook add another tablespoon or so of butter.  Also add small handfuls of fresh thyme and rosemary.

Pork with garlic herb sauce 3 2018

Pork with garlic herb sauce 4 2018Take about a tablespoon or so of the flour mixture and add it to the skillet.  To this add a heaping spoonful of brown mustard.  Stir well and cook for a couple of minutes to cook the flour.  To create the sauce add 1/2 cup/4oz of dry white wine, 1/2 cup/4oz of chicken sauce and 1/4 cup/2oz of lemon juice.  Bring to a simmer to reduce down by a third.

Pork with garlic herb sauce 5 2018

Once the pork is nearly cooked along with pasta add 1/2 cup/4oz of heavy cream.  Heat through and toss in the pasta.

Pork with garlic herb sauce 6 2018

Serve with a bit of parsley.  I have to say one of my weaknesses is a cream sauce with lots of garlic.  I could eat that all day!

 

Danish Comfort Food with Frikadeller

Our experience with our Danish exchange student is coming to an end, it went by too quickly, but overall it’s been a wonderful experience.  When she first arrived at our home I was more than ready to explore Danish food.  She is not a fan!  What?!?  But I had plans!  I wasn’t ready to give up.

I went through the various recipes I had pinned with her and chose to try Frikadeller which are Danish meatballs.  These can been eaten stand alone or as part of the Smørrebrød, which are open faced sandwiches.  This past weekend we had a large family get together and because of all the different dietary needs I thought it would be perfect to do a meal of Smørrebrød.  I originally made the meatballs at the beginning of her stay with us.  It was part of a light supper with BLTs and both “sandwiches” used romaine lettuce as the bread.

I found a recipe for Frikadeller on Dieplicious.com that our exchange student said was authentic.  These are very easy to put together though it is very different from most meatballs I’ve made.  It’s a very wet mixture.

Frikadeller 1 2017

Use a large mixing bowl and a wooden spoon to blend everything together.  Start with a pound/500 grams of ground pork and 1 1/2 teaspoons of coarse sea salt.  The reason you need a large mixing bowl is the pork is very slippery and trying to get the salt well blended is tricky.  Because you are going to add milk the better blended the salt the better the milk will incorporate.

Frikadeller 2 2017

Next add 3/4 cup/150 grams of onion, finely chopped.  Mix well.  Add the rest of the ingredients, which are 3/4 cup/85 grams of oats,  2 tablespoons of flour, 1 egg, not quite 3/4 cup/150 ml of milk.

Frikadeller 3 2017

Season with fresh oregano and ground pepper.  This is a very sticky mixture but hand shape the meatballs in an egg shape.  To fry you can use oil or butter but because I had cooked up streaky bacon I chose to fry the meatballs in bacon fat.

Frikadeller 4 2017

To serve I mixed up plain yoghurt with fresh oregano, sea salt, pepper, and lemon juice.  Spread that on the lettuce, top with the meatballs and pickles.

Frikadeller 5 2017

At dinner I was proud of myself for giving her a taste of home, then she mentioned each host family had chosen to do a version of Frikadeller for her.  So much for pride!  She did love my version and all of us really enjoyed this dish.  I think we will continue to make this.

Catching Up With a Dublin Coddle

This a long over due post!  I cooked this meal for St Patrick’s Day weekend.  So yes, I’m behind in my posts.  Tax season is over once more and I’ve been doing a lot of catching up and getting things organised.  It was so nice to have time to be outside and see sunlight.  My office is windowless and joyless.

Since I last posted we’ve been enjoying hosting our exchange student from Denmark.  Who isn’t a fan of Danish food.  What are the chances!?  She loves Italian food but is willing to have me cook some Danish food here and there.  She also fits in at our house very well.  Very smart and a great sense of humour.  It’s turning out to be a fabulous experience for all of us.

Our student arrived on St Patrick’s Day weekend and I wanted share some of our traditions.  But I also needed something that was easy to put together because I was working 6 days a week.  The Dublin Coddle fit the bill.

Dublin coddle 1 2017

Of course I changed the way to do it a bit.  Mainly to make this even easier and quicker to make.  If you are inclined you can cook the bacon prior to assembling but it also works if you don’t.

Preheat the oven to 425F/220C.

In an oven proof dish begin layering potatoes, carrots, onions, and garlic, all thinly sliced.

Dublin coddle 2 2107

Then layer thinly sliced sausages and bacon.  I chose chorizo sausage for a bit of heat.  Sprinkle with fresh parsley.

Dublin coddle 3 2017

Repeat the layers.  Add beef or vegetable broth.  At this point you can have it more stew like or not.  I wanted it to have a more soup consistency so I added about 4 cups/32 oz of vegetable broth.

Dublin coddle 4 2017

Cover and bake until the vegetables soften.  Remove from the oven and grate fresh cheddar cheese over the dish.  Leave the cover off and bake until the top browns.Dublin coddle 5 2017

Of course I completely forgot to bake the soda bread to go with this.  Only remembered as I was serving the meal.  That would have been a nice pairing.

Now, if you don’t mind, I have a lot of blogs to catch up on.  🙂

 

 

Lemon Leek Pork and Not So Sweet 16

Milestones are supposed to be fun and celebrated.  Our daughter turned 16 this past weekend and there were a few fun things planned.  Unfortunately the plague is still upon this household!  Poor thing woke up on her birthday with the stomach bug.  Day canceled!  Of all days.  We’ll have to do a proper celebration when we have them back again.

That is if it doesn’t keep going round this house.  I had it last week and now my poor husband is knocked down with it.  The puppies are keeping him company, too bad their licking isn’t the cure!

With all the germs, not a lot of cooking is going on so creating new dishes has been put on the back burner.

I did make this dish a few weeks ago on one of my few days off when I had some boneless pork ribs and leeks on hand.

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For this dish, I sliced the pork ribs lengthwise and browned them in butter in a large skillet.

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Once both sides have been browned remove the pork and cook off in the oven at 350F/175C to cook off.  Just make sure you don’t overcook the pork.  Chop about a cup and a half of oyster mushrooms (12oz) and saute them in the butter.  Cook until they start to brown.  As they brown add a few cloves of garlic that are finely chopped.

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Slice about half a cup/4oz of leeks and add to the skillet.  As that cooks add about two tablespoons of lemon juice.

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Next add 8-12 oz of cream and about 1/2 a cup/4oz of freshly grated parmesan cheese.  Season with sea salt and pepper.  Toss in cooked spaghetti and serve with the pork.

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It goes without saying this would be great with a nice white wine and some garlic bread.

Fingers crossed we can all get germ free and take our daughter out to celebrate.  🙂

Mushroom Tarragon Pork Pasta

I’ve lost count on how many days I’ve been saying I need to do a blog post!  It’s been the typical craziness with the holidays and all the prep that goes along with it.  We had a lovely Christmas with the kids.  It was our turn to have them for Christmas Eve and Christmas morning which I love.  We have Chinese food at night and sticky buns in the morning.  Other than that it was a very quiet day with my husband.

For one of the dinners before the holidays I wanted to make a nice comfort type of dinner to go along with the very cold nights we were having.  I am so ready for spring.  My MIL has been emailing me telling me how the grass is growing and how she is trying to keep up with weeding.  Harrumph!

mushroom-pork-pasta-1-2016

I had some boneless pork ribs and I decided to do a slow cooked dish with mushrooms and tarragon.  Heat up a couple of tablespoons of olive oil in a skillet.  Season the pork with sea salt and pepper.  Brown all sides.

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While this is browning chop half a red onion and a few cloves of garlic.  Remove the pork and cover.  In the skillet saute the onion and garlic.

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Quarter several mushrooms until you have about a cup or 8 oz.  Add them to the skillet.  Chop a handful of fresh tarragon and add that as well.

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Saute for a few minutes then add half a cup/4oz of sherry or dry white wine.  Simmer for a couple of minutes then add the pork back in.  Next add 3 cups/24oz of vegetable stock and bring to a simmer.  It was at this point I got a text from my boss wondering when I was coming in.  Erm, not working this week?  Turns out, yes I was.  Nuts.  Turned off the dish and dashed off to work the evening shift.  It also turns out to be a happy accident.  It allowed the flavours to really deepen.  The next day I slow cooked it for several hours which reduced the broth.

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Cook the pasta and add to the skillet just before you are ready to eat.  My husband made a delicious quick bread to go along with this dish.

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Top with a dollop of sour cream and serve.  If you want this to be more like a soup don’t reduce the broth so much.

Happy New Year’s everyone, I hope it is a safe and enjoyable evening.

 

Definitely Time for Comfort Food

A week ago I was filled with such anticipation of being on the cusp of history.  Since then I’ve been in complete shock, along with a lot of the world.

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I wore my version of the pantsuit.  I don’t actually have one so a suit coat would have to do!  I also wore white and purple for the colours of the suffragettes.  I was excited!  But after the evening wore on I could see the writing on the wall.  Going to sleep that night I was hoping beyond hope that the numbers would be wrong. The first thing I saw in the morning was a message on my iPad from a friend in Scotland asking what the hell did this country do.

Clinton wasn’t great shakes but I am having trouble wrapping my head round the fact that so many people accepted the sexism, the racism, the ego, the inciting of violence, and outright lies of Trump.  It pains me that these weren’t deal breakers and in fact celebrated.  I don’t know what is in store in the next few years but I can’t say my normal optimism is in play.

It was also difficult talking about it with our kids.  Fortunately they are old enough to recognise what is right and what is wrong.  Let’s just say my daughter can’t wait to be old enough to vote!

In the meantime we have to get on with our lives.  Given we had another weekend of home improvement and how the week went, comfort food was definitely in order.

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Because we still have a ton of apples from apple picking I thought a pork hand pie with apple and sage would do the trick.

For the pastry I cut in 1/2 a cup of butter into 1 1/2 cups of flour and a 1/4 tsp of salt.  When the mixture is reduced to the texture of bread crumbs and they stick together, gradually add cold water until the dough comes together.  It doesn’t take much so add a bit at a time.  Cover and set aside until it’s time to fill the dough.

In a skillet heat up about two tablespoons of olive oil.  Add about 1/2 a cup of finely chopped onions and begin to cook.  Once the onion starts to become translucent add a pound of ground pork.  Finely chop 2 large cloves of garlic and mix in.

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When the pork is half cooked add a small handful of chopped fresh sage and a small handful of sliced fresh cranberry.  Then add a spoonful of mustard and about a 1/4 cup of dry white wine.  Season with sea salt and pepper.

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Roll the dough out thinly and cut out circles.  I used a bowl for this.

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Fill one side of the dough with the filling.  I had filling leftover because I only needed one pie but that would be good for a later pasta dish!   Brush beaten egg round the edge of the pastry and fold the pastry in half.  Pinch with a fork round the edge and then put 3 small slashes in the top. Brush with the egg and bake at 425F/220C for 15-20 minutes until the pastry is golden and flaky.

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My husband made a fabulous dessert with apple and frangipane so it was a lovely meal.

Now that a week has passed I hope the grass roots efforts that are springing up to hold on to the progress we’ve made for equality and to make this place better continue.  It won’t be easy but we do have a voice.

Grilled Pork, Quinoa, and Eddie Izzard

Sometimes it’s good to be lucky.  I was scrolling through Facebook, as you do, and saw something about Eddie Izzard coming to New Hampshire.  I thought I wasn’t reading that right as why would someone who did Wembley do a small theatre?  But lo and behold, it was true!  And it was brilliant.

He has always done really funny stuff but he has definitely progressed into a much more thoughtful dialog while using history to illustrate his point.  In a hilarious way of course but he got his view across.  And he did Q & A afterwards.  It was a fabulous evening.  My favourite quote was “I believe in human beings”.  What a lovely sentiment.

I did find time to cook this weekend.  When I went food shopping I found some quinoa on sale (who doesn’t like a sale?) and bok choi.  I also found some pork ribs which would go great with homemade mustard.  I recently made some without the chili so it would go well with this dish.

Quinoa 1 2016

The quinoa itself is really easy to make, only takes about 15 minutes.  Make it according to the package.  Thinly spread mustard on both sides of the pork ribs.  You don’t want it too thick otherwise it can overwhelm the dish.  If you think it will you can always mix the mustard with some olive oil and white wine vinegar. Set the pork aside. In a skillet, heat up a tablespoon or so of olive oil and add a few mushrooms that have been chopped and a couple of garlic cloves that have been finely chopped.  Add some fresh thyme and season with sea salt and pepper.

Quinoa 2 2016

Once the mushrooms start browning add a quarter cup of dry sherry and half a cup of chicken stock.  Bring to a simmer.

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Chop up the stems of the bok choi and add it to the skillet.  Add the quinoa.  Allow the stems to cook for a minute or so.  Then add the leaves.

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Top with the grilled pork and enjoy.  There were enough leftovers that I changed it up with bacon, sausage, and white wine.  Quinoa can be surprisingly versatile.