BRINED PORK PIE ASHTON STYLE #(118)

Pork pie is a traditional English staple that seems as old as England itself.  That may not be true but it should be!  There are different ways to make it including making it in a terrine (using a metal or glass bread pan usually about 6 inches long by 3 inches high. The recipe I am giving you is using an actual pie crust.usually about 6 inches long by 3 inches high. The recipe I am giving you is using an actual pie crust. Yes, I know it seems like a lot of work but not if your English or wish to try something
special!
INGREDIENTS (pork filling)
     about a pound of pork shoulder (no bone) which you will want to brine overnight in water          
     using a 1/2 cup of sugar and a 1/2 cup of salt for the brine
     3 strips of thick bacon fried to a light brown and cut
     into 1 inch pieces
    1/2 cup virgin olive oil
    3 carrots, peeled and minced
    3 stalks of celery minced
    1/2 tsp of fresh ground nutmeg
    1/2 tsp ground allspice
    1 tsp kosher salt
    1 tsp coarse black pepper
DIRECTIONS FOR PORK FILLING:
    1. prehheat oven to 350 degrees
    2. take the pork shoulder out of the
        brine (you can rince it in cold water)
    3. cut the pork shoulder into i inch cubes
    4. pour the 1/2 cup of virgin olive oil in a
        lg fry pan over moderate heat and saute
        until meat is slightly brown and remove
        from heat
    4. in a large sauce pan of boiling water
        par boil the  minced carrots and celery
        about ten minutes and drain
    5. put the pork including the oil  into a
        roasting pan
    6. add the vegtables to the roasting pan
        sprinkle salt and pepper over ingredients  
        and bake about 30 minutes (set aside)
INGREDIENTS FOR THICKENER
     1/4 cup virgin oil
     2 lbs pork neck bones'
     2 pigs feet that are cut in half length wise
     2 medium onions, peeled, cut in half and sliced
     3 carrots, peeled and cut into i inch pieces
     3 stalks of celery cut into 1 inch pieces
     3 sprigs of sprigs of fresh thyme; 3 sprigs of fressh
        parsley and 3 bay leaves and tied together
     1/4 cup of flour and enough water to first make
     a paste then additional water to the thickness of
     heavy cream
     1 enough water to cover bones in fry pan
DIRECTIONS:
     1. using a heavy roasting pan 9 by 12 inches by 
         3 inches high; pour the oil in over moderate heat
    2. fry the onions, carrots and celery about 15 minutes
        to slightly brown
    3. add the neck bones and saute about an addtional
        15 minutes turning them until brown on all sides
    4. add the pigs feet and the water untill thcoe bones are
        covered and cook on top of the stove on low heat fro
        about 3 hours
    5. remove meat add flour thickener to finish thickener

MAKE PIE CRUST-SEE RECIPE #

PUTTING THE PIE TOGETHER:
     1. mix the filling and then pour it into the crust
     2. add enough e mhickener to be even with the
         top of the filling
    3. add the pastry top on the pie and crimp around
        the edge
    4. make a wash of 1 egg and 2 tab water and brush
        the top of  the pie and make 3 slits in the top
    5. bake in oven at 350 degrees for 45 minutes; until
        golden brown
    6. should serve 6 to 8 generously

TILAPIA WITH MUSHROOM IN WINE ASHTON STYLE (#117)

You may be  aware that I am a great fan of Julia Childs. In several of her books she discribes her first meal upon arriving in France.  The entree was called meuniere which was sole in a butter sauce. She discribes it as fish in a "goodly amount of butter".  The following recipe is a variation of this dish.  I am using Tilapia for the fish and mushrooms added for both presentation and flavor. I also will be using a little lemon and pa rsley.  I hope you will try it! ENJOY

INGREDIENTS:
     6 filets of Tilapia
     1 stick of unsalted butter
     1/4 cup of virgin olive oil
     2 medium onions, peeled, cut in half
        and sliced
     1 lb of crimini or button mushrooms sliced in 3
     parts
     1/4 cup of parsley (fresh or dried)
DIRECTIONS:
     1. melt the butter in a large fry pan over moderate
         heat until the foam is almost gone
     2. add the virgin olive oil to the pan
     3. add the fish to the pan and saute until
         they are well brown and turn over and do
         the same on the other side.  Tilapia is
         a fragile fish one has to handle it very
         carfully so remove it gently (set aside)
     4. add the mushrooms to the pan and saute
         them until slightly brown
     5. carefully return the fish to the pan and
         continue to saute an additional 5 or so
         minutes
    6. plate the six tilapia and pour the sauce
        evenly on each filet
    7. sprinkle parsley on top of each filet
    8. will serve 6
OPTIONAL:
     add a cup of sparkling white wine
     (I like Ruiniti Bianco, but any sparkling
     wine will do)

CHUTNEY FRUIT MIX, ASHTON STYLE #(116)

     The first time I tried chutney was some 50 years ago at a Saint Paul, Minnesota restaurant.  My first impression was I really enjoyed the flavor.  I think my English side of my heritage was showing itself.  There is something English about the taste. After that it was only very seldom that I had some and the few times I tried it was seeing in a specialty store and always out of a jar.  I decided to try it using the ingredients from the jar and combining it with some other kinds of chutney and some of my own additions.  I hope you will try it and will like it as much as I do! ENJOY

INGREDIENTS:
     6 oz dried pinapple cut in half
     1/2 lb of dried apricots quartered
     4 cloves of garlic (peeled and smashed)
     2 spanish onions peeled, cut in half and sliced thin
     2 tab fresh ginger peeled and chopped
     2 oz of golden raisins
     6 oz of caster sugar (you can put regular sugar in a
     food processer or a mixer and mix the sugar for about
     1/4 cup virgin olive oil
     3 to 4 minutes
     1 tab freshly ground nutmeg
     1 tsp kosher salt
     1/2 tsp coarse black pepper
     1 cinnamon stick broken in half
DIRECTIONS:
     1. heat 1/4 cup of virgin olive oil
         over a moderate flame.
     2. add the onions and saute about
         10 minutes until the onions are
         translucent
     3. add the smashed garlic and ginger
         and saute an additional 5 or 6 minutes
     4. add the pineapple, apriots, and raisins
         and continue stiring
     5. add sugar, white vinegar, spices and salt
         and pepper
     6. simmer about 1/2 an hour constantly stiring
     7. mix and pour into pint jars; (add a half stick
         of cinnamon to each jar before water bath

APPLE SAUCE WITH FROZEN CRANBERRY JUICE AND CRANRAISINS #115

This is an easy recipe on a variation of apple sauce.  One only needs to add frozen cranberry juice and cranraisins to make a great recipe that all will enjoy.  Let me know if you try it and if you like it. ENJOY

INGREDIENTS:
6 lbs of Gala or most any kind of apples
`1 1/2 cups of sugar
3 cups of water
1 11.5 oz container of Welch frozen cranberry juice or equivilent
1 6oz bag of cranraisins

DIRECTIONS:
1. peel all the apples and cut pieces as for an apple pie
2. put the apples into a large soup pot
3. add the 3 cups of water
4. heat over a moderate flame (may wish to use a defuser
    to keep the apple sauce from sticking or burning
5. put a top on the pot and cook for 45 minutes until the
    apples are soft
6. using a potato masher, mash the apples until they are
    mixed well
7. put the frozen cranberry juice into a sauce pan and melt
    until it is liquid
8. add the 6 oz bag of cranraisins and simmer for about a
    half an hour
9. now you can pour into the apple sauce and stir until
    incorporated
10. this recipe will serve some 10 or more individuals depending
      how much you give to each person     

ITALIAN CALAMARI, BREADED WITH BREAD CRUMBS ASHTON STYLE #(114)

Calamari is one of those dishes that can be delicious or lousy.  The recipes I am talking about are breaded rather than in a sauce.  The first way of breading Calamri is using Italian style bread crumbs which you should add 1/4 cup of  parmesean cheese and about 2 good tablespoons of Italian spices.  The second way of breading Calamari is to mix a cup of cornmeal with a half a cup of all purpose flour.  Both of these recipes are delicious if you are careful on how you cook them.  One other item you might wish to use is for a pound of cooked Calamari sprinkle a half or more of lemon juice. (after a sprinkle of salt has been added as soon as it has come out of the oil).

RECIPE # 1 CALAMARI WITH BREAD CRUMBS, PARMESEAN CHEESE AND ADDITIONAL ITALIAN SPICES

INGREDIENTS:
1 lb of fresh Calamari from a good fish store or an equal amount frozen
2 cups of good bread crumbs
1/4 cup of parmesean cheese
2 tab of Italian spices
16 oz of peanut oil or canola oil

DIRECTIONS:
1. pour the oil into a fairly large fry pan (some 12 inches in diameter) and place over a moderate high burner and let it heat up to about 350 degrees
2. cut the calamari into rings about a quarter inch in thickness just as you are going to make this recipe.
3. In a large bowl, mix the bread crumbs, 1/4 cup of parmesean cheese and Italian spices until all is incorporated
3. bread a small amount of the Calamari at a time (about 6 or 8 rings)
4. using a screen sifter let the excess breading fall back into the bowl
5. carefully add the breaded Calamari into the oil and let cook for some 4 minutes until the Calamari is
    is light in color but crispy in looks and put it on a paper which you have put onto a plate to catch the
    excess oil (you do not want the Calamari to be greasy)
6. sprinkle some salt on the Calamari and then if you wish the juice of a half a lemon or more if you
    wish. (you may also wish to have a small dish of good spaghetti sauce for dipping)

YORKSHIRE PUDDING ASHTON STYLE # 113

One can't read any book by James Herriot without reading how much he loved roast beef and Yorkshire pudding.  Certainly he loved the farmers of Yorkshire around Thirsk the real town that he was a veternarian for so many years. (Darrowby to his readers). Yet I have a feeling he loved their wives as much or more who would serve him mountains of roast beef, potatos, and of course Yorkshire pudding and rivers of gravy after he finished caring for the livestock.   Its my belief that the only reason he didn't get fat is due to the miles of walking he did as he made his rounds curing the farmers animals.  The recipe I am giving you is a combination of several Yorkshire pudding recipes that I have combined and tried baking.  As many people have said "The proof is in the pudding-Yorkshire pudding"! Try the recipe and let me know what you think!

pre heat the oven to 450 degrees

INGREDIENTS:
1 cup of all purpose flour
4 eggs
1 cup of milk
1 tsp of water put in at the end
1/2 tsp salt
1/2 tsp sugar (optional)
Yorkshire pudding muffin tins 6 or 8 cups
beef drippings about 2 tab into each cup

DIRECTIONS:
pre heat the oven to 450 degrees

1. first mix the flour and salt and sugar
2. mix the eggs and milk in a large bowl and
    mix until well incorporated
3. now mix the flour mixture into the egg mixture
    and pour into  a Kitchen Aide mixer and add
    the tsp of water at the end and then mix until
    the batter is smooth as heavy cream
4. put about 2 tab of beef drippings or oil if necessary
    into each cup and then put it into the oven
5. remove when the drippings are smoking and pour
    the batter into the cups
6. return to the oven and bake for about 20 minutes until
    the Yorkshire pudding is a rich brown color
7. this recipe will make 6 Yorkshire puddings