I got out bright and early yesterday and did all my chores and then went for a walk with the dogs and back via the shops to get a few bits and pieces. We shop very inefficiently these days and as Tesco is less than a mile away we tend to pop in for a couple of bits on most days. Yesterday was mushrooms for the game pie and the Telegraph for the crossword. I gave it a bit of a go but was not on good form so I will have to Google quite a few answers today. It will be a good excuse to have a sit down and leave the ironing for a bit. I managed to get several loads out and dried so today it will be ironed and put away. I now have all the ingredients for the game pie so that will be my first job this morning and once it is on simmering I can get on with the laundry.
Cleaning out the pond pump and filter is a bit of miserable job and makes quite a mess of the sink but fortunately it is a job that only needs doing about once a month. I am hoping to put a more efficient system in over the winter which will cut down on some of the work. They now make filters with a back flush which cleans them through and they can be buried in the the ground so they are not unsightly. At the back of the pond I have an acer which has come to the end of its life so when we dig that out there will be a ready made hole for the pump. At the moment there is far too much greenery so we need to wait for the winter so we can see what we are doing.
I thought I would include the game pie recipe that I am using
The 2009 winner was Ashley Robbins at the Keystone in Guildford for this hearty Game Pie recipe.
Prep Time: 30 minutes
Cook Time: 1 hour, 40 minutes
Total Time: 2 hours, 10 minutes
- 2 tbsp olive oil
- 2.2lbs/1 kg mixed game (inc. venison, rabbit, pheasant and pigeon)
- 2 large red onions, peeled and diced
- 1 clove garlic, peeled and crushed
- 4 ½ oz/120g smoked back bacon, diced
- 4 ½ oz/120g field mushrooms, sliced
- 1 oz/25g all purpose/plain flour
- 4 bay leaves
- Zest and juice of orange
- 1 tbsp redcurrant jelly
- 300 ml chicken stock
- 70ml Port wine
- Salt and pepper
- 1.2kg Jus-Rol shortcrust pastry
- 1 free-range egg, beaten
- Heat a tablespoon of oil in a large pan, brown the game meat in batches, keep to one side.
- Heat the rest of the oil, cook the onions until starting to soften but not color. Add the garlic, bacon & mushrooms and cook for a further 2-3 minutes.
- Stir in the flour & cook for 2 minutes. Season well & stir in the bay leaves, orange juice & zest, redcurrant jelly, stock & port.
- Bring to the boil, add the meat & simmer gently for 1 hour or until the meat is tender. Allow to cool.
- Heat the oven to Gas 5.
- Flour the inside of metal skillet – do not grease. Roll out enough pastry to fit the inside of the skillet plus 1/2"/1cm. Gently press the pastry base into the skillet leaving an overhang of 1/2"/1cm. Fill the pastry case with the meat mixture. Roll out the remaining pastry for a lid. Brush the top edge of the pastry base with beaten egg & lay the pastry lid on top. Press down edges with the end of a spoon. Cut a steam hole in the center. Brush the pastry with beaten egg to glaze.
- Bake for 30 minutes on bottom shelf of the oven followed by 30 minutes on top shelf, until the pastry is golden brown & the filling piping hot.
Sounds like a good recipe to me and I will let you know how it turns out.....