Sunday, 11 November 2007
In Mark Hix's column yesterday, there was a remarkably easy -looking recipe for a cold game pie. The thing I really liked about it was the way he used redcurrant jelly to pour in at the end instead of messing about making jellied stock from scratch, which is usually the thing that puts me off cold pies.
I didn't follow the recipe to the letter - I had a pack of game casserole mix that I'd bought from a farm shop last weekend, so I diced that into smaller pieces rather than boning rabbits and pheasants. And I used sherry instead of port. And I used half wholemeal, half white flour for the pastry and I had a jar of apple, chilli and lime jelly in the fridge, so I used that instead of redcurrant.
It's a qualified success. And I made so many changes that I can't blame the recipe at all! Using the casserole mix I ended up with a much higher proportion of lean meat to fat, so it's a little dry and the meat isn't nicely glued together. For some reason the meat didn't separate from the pastry around the hole in the top, so I couldn't get any jelly into the spaces either, which adds to the dryness a bit. But the flavour is fantastic and it really was so little effort that I can keep practicing!