Last year I made a load of game pie filling – it was staggeringly good. I froze it in individual foil dishes, my intention being to top each one, in due course, with a Stilton and suet crust. However, as some of you might recall, I wasn’t exactly firing on all cylinders last year, and a lapse of attention caused me to fail to close the freezer properly – with predictable results. I got to eat just one portion (served in a ring of cheesy mash), the rest went in the bin along with everything else that had been thawed and refrozen several times before I realised my error.
Simply, it was amazingly good – savoury, fruity, rich – the perfect festive meal, with the added bonus of not having to eat turkey until New Year!
I was, as so often of late, ill on Christmas Day, so instead of a suet crust I served the filling in a ring of mashed potato containing the same flavourings I would have put in the crust – Stilton, parsley, and a little onion powder, the latter quite definitely not turning the taste into cheese and onion!
Sorry, there’s quite a lot of work involved, so it’s not really a spoonie-friendly recipe – it’s a 6-spooner – get someone else to do it! Even though I spread it over several days, it still wiped me out.
At this time of year, as I don’t celebrate Christmas, I like to stretch my culinary boundaries by creating a new recipe entirely off the top of my head, something, fortuitously, I have a knack for. That’s the only way I can explain it – I know, in advance, how the ingredients I propose to combine are going to taste, and I’m usually right. Not always, but too often for it just to be chance. I can’t tell you how I know this, it’s not something I learned, or was taught – it’s innate, and a knack is the best way I can describe it. Whatever the mechanism involved, I’m very happy to have it.
Traditional game pie is wall to wall game meat, bound with sausage meat and finished with jelly, the only thing not meat-based, and there’s animal fat in that, is the pastry holding together this carnivores’ wet dream. This is my much Continue reading