Specialty Food Magazine

JUL-AUG 2013

Specialty Food Magazine is the leading publication for retailers, manufacturers and foodservice professionals in the specialty food trade. It provides news, trends and business-building insights that help readers keep their businesses competitive.

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Page 159 of 217

British Update Between Royal Baby mania and "Downton Abbey" addiction, Britain is hot, creating the perfect time to consider adding updated traditional English dishes to the menu. BY JOANNA PRUESS I PHOTOS: MARK FERRI; FOOD STYLING: LESLIE ORLANDINI; PROP STYLING: FRAN MATALON-DEGNI t's a good time for Anglophiles: Last year's excitement in Britain included Queen Elizabeth's Diamond Jubilee and the Summer Olympics. This summer, the world awaits the arrival of a royal heir to the throne. And "Downton Abbey" addicts are already looking forward to season four of the phenomenally successful PBS period drama. What better time to look to traditional English dishes for new food inspiration? The following recipes give a modern spin to Melton Mowbray Pork Pie, Bubble 'n' Squeak and Sticky Toffee Pudding. Pork Pie • Yam, Kale & Leek Bubble 'n' Squeak • Sticky Toffee Pudding Cupcakes with Salted Caramel Frosting Pork Pie Yield: 6 to 8 portions • Prep time: 20 minutes, plus 70 to 80 minutes baking time • Shelf life: 2 to 3 days Melton Mowbray Pork Pie is a classic ham tart from the parish of Melton Mowbray, in Leicester, that has earned Protected Geographical Indication. Traditionally wrapped in a lard crust, it's often served at room temperature as part of buffets and at picnics. This version is lighter than the original. Serve with piccalilli or chutney. 1½ tablespoons vegetable oil 3 ounces finely chopped onions 1½ ounces finely chopped carrots 1½ ounces finely chopped celery 1 large clove garlic, minced 1¼ pounds ground pork 4 ounces pork belly, finely chopped 1 large egg, beaten 3 tablespoons chopped flat-leaf parsley 1 tablespoon Worcestershire sauce 1½ teaspoons salt freshly ground black pepper ½ teaspoon ground allspice ½ teaspoon ground mace ¼ teaspoon ground nutmeg 5 country-style (#4) phyllo leaves, defrosted according to package directions 5 tablespoons unsalted butter, melted 4 to 5 tablespoons dried breadcrumbs piccalilli or chutney, to serve NUTRITIONAL ANALYSIS: LAUREN BRAUN, NUTRITIONAL LIFESTYLE DESIGNS, MIAMI, FL 1. Heat the oven to 375 F. 2. In a skillet, heat the oil over medium-high until hot. Add the onions, carrots, celery and garlic and saute until translucent, 3 to 4 minutes. Set aside. 3. In a large bowl, gently blend the pork and pork belly with the egg, parsley, Worcestershire sauce, salt, pepper, allspice, mace and nutmeg. Mix in the sauteed vegetables. Test a small amount of the mixture in a lightly oiled, heated skillet to correct the seasonings. 4. Butter a round 1- to 1½-quart oven-safe dish. 5. Lay a sheet of phyllo horizontally on a clean workspace. Brush with butter and sprinkle on a tablespoon of breadcrumbs. Fold in thirds lengthwise and place it in the bowl, leaving equal lengths hanging over the edges. Continue with 3 more leaves, crossing them so the bottom and sides of the bowl are covered. 6. Scrape the filling into the bowl and turn the overhanging lengths of phyllo back over the filling, pressing to cover. Brush the last sheet with butter, sprinkle with breadcrumbs and fold in half. Lay it on top and gently push the sides down in the bowl. Brush with butter and bake until the top is golden, about 40 minutes. 7. Remove and invert onto a glass pie plate or other lipped dish large enough to hold the pie without crowding. Brush with a little butter and continue cooking until the internal temperature reads 150 to 160 F on an instant-read thermometer, 30 to 40 minutes. If the crust becomes too brown, tent the pie with foil. Remove and let cool to room temperature before slicing into wedges and serving. Nutritional Data (per portion): Calories: 410; Cholesterol: 145 mg; Sodium: 690 mg; Fat: 23 g; Dietary Fiber: 1 g JULY/AUGUST 2013 143

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