Discussion
Paddy_N_Murphy,
If you're in Northallerton again, I suggest heading over the road and getting a steak pie from Thompson's. I've not had a Kitson's pork pie, but I have had their steak pie. Thompson's is much better(single portion pies that is). I somehow never noticed Kitson's vast selection of pork pies, I'll buy a selection next time I'm there.
If you're in Northallerton again, I suggest heading over the road and getting a steak pie from Thompson's. I've not had a Kitson's pork pie, but I have had their steak pie. Thompson's is much better(single portion pies that is). I somehow never noticed Kitson's vast selection of pork pies, I'll buy a selection next time I'm there.
seyre1972 said:
Hand on heart - until you've tried it .... it's bl00dy lovely !!
I've had mushy peas with warm pork pie and it spoils both! An exception to the sum of the parts thing 
I've had mint sauce with mushys. It's OK, but not my favourite....I'm old fashioned and prefer mushys with fish products and slarted in onion vinegar. I'll even have them with meat pie slarted in Hendersons relish. But if I never have them with warm pork pie again it will be too soon. Same goes for warm pork pie!
evilmunkey said:
Absolutley weegmans is indeed an institution. the range of pork pies is fantastic.
To be fair, if you are out in Wharfedale then Weegmans is good, but you would be missing a treat if you didn't walk across the market place to Middlemiss to pick up a pie or two. His pork pies are good, the steak pies better and the sausages are meatier than Weegmans (which is a personal taste point... try the Wharfedale sausages).And then a run to Ilkley to sack up at Lishmans, which is another level above Weegmans and Middlemiss. Possibly the best butcher in the North, and that is up against some stiff competition.
Especially when they have belted Galloway beef in stock.
Murph7355 said:
seyre1972 said:
Hand on heart - until you've tried it .... it's bl00dy lovely !!
I've had mushy peas with warm pork pie and it spoils both! An exception to the sum of the parts thing I've had mint sauce with mushys. It's OK, but not my favourite....I'm old fashioned and prefer mushys with fish products and slarted in onion vinegar. I'll even have them with meat pie slarted in Hendersons relish. But if I never have them with warm pork pie again it will be too soon. Same goes for warm pork pie!
If we all liked the same thing - it would be a very boring world ....
Gandahar said:
David A said:
I do remember boiling up some trotters to make the jelly though.
Good, but why the plate on the left? Just put the stuff on the pie on the right.... manly, not arty.
Still bloody mouthwatering though. As a snack
''Twas a few years ago so no receipe I'm afraid.
Edited by David A on Tuesday 18th April 08:47
Hugh Feranely Whittingthingy has a poor pie recipe that has been reliable for me...
http://www.them-apples.co.uk/2009/06/how-to-make-p...
http://www.them-apples.co.uk/2009/06/how-to-make-p...
21TonyK said:
Not sure if its been mentioned but I thought I'd try the Aldi pork pie, the big one in the black box.
Only managed half of it so far, one of the best supermarket ones I've tried.
I might try that then - have you cross posted in the Aldi thread?Only managed half of it so far, one of the best supermarket ones I've tried.
I picked up some Sainsburys mini ones earlier today.
condor said:
21TonyK said:
Not sure if its been mentioned but I thought I'd try the Aldi pork pie, the big one in the black box.
Only managed half of it so far, one of the best supermarket ones I've tried.
I might try that then - have you cross posted in the Aldi thread?Only managed half of it so far, one of the best supermarket ones I've tried.
I picked up some Sainsburys mini ones earlier today.
Vaud said:
Hugh Feranely Whittingthingy has a poor pie recipe that has been reliable for me...
http://www.them-apples.co.uk/2009/06/how-to-make-p...
Thanks for that , has to be worth a try. Although he appears not to be 100% clear in his instructions . When he states http://www.them-apples.co.uk/2009/06/how-to-make-p...
"Add 250g of finely chopped salt pork, streaky bacon or, if you’re feeling extravagant and want a continental twist, pancetta to the bowl, along with 250g of minced belly pork. Your butcher will be able to mince a few slices of belly pork for you."
In the case of the Salt pork and Streaky bacon, does he mean to add both, or either of the two ingredients? I'm assuming its one of the 2, not both , but would be interested to know how you have interpreted it.
Read the next paragraph, seems pretty clear.
"Add 250g of finely chopped salt pork, streaky bacon or, if you’re feeling extravagant and want a continental twist, pancetta to the bowl, along with 250g of minced belly pork. Your butcher will be able to mince a few slices of belly pork for you.
The balance of meats is important. The chunky shoulder adds texture, the bacon or salt pork adds flavour and the minced belly provides fat, to keep the pie moist."
Bacon or salt pork and pork belly.
"Add 250g of finely chopped salt pork, streaky bacon or, if you’re feeling extravagant and want a continental twist, pancetta to the bowl, along with 250g of minced belly pork. Your butcher will be able to mince a few slices of belly pork for you.
The balance of meats is important. The chunky shoulder adds texture, the bacon or salt pork adds flavour and the minced belly provides fat, to keep the pie moist."
Bacon or salt pork and pork belly.
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