2015年6月26日金曜日 - 
Johnny Miller : Pork Pies
Hello there, it's Johnny here.
If you ask anyone from the UK Japan
Pork pies are a poor cousin of the French dish pâté en croûte. When I say poor cousin, I
mean that they
don’t contain any expensive ingredients such as foie gras and cognac.
Pork pies come in various sizes ranging from the size of a golf ball to the size
of a whole cheesecake.
The filling
is made from well-seasoned, roughly-chopped pork. The traditional herb used is sage, and strangely enough anchovy.
The pastry
is worth a mention as it is a little unusual.
If anyone has ever tried to make pastry, they will know that all the flour, fat
and liquid should be cold. Pork pies, on
the other hand, fly in the face of
tradition and use what is called a hot water paste. The fat and water are
boiled together and added to the flour while still boiling hot.
When I make pastry for a pork
pie, I usually add some olive oil and a splash
of white wine. I also add an egg once the mix has cooled down a bit. This makes
my pastry a little bit posh.
Apple pies and quiches also taste
great using this pastry. South
America and Spain
grub：食べ物の口語
Unless：～でなければ
quizzical：奇妙な
ale：エール(ビールの一種)
plucked：ひっぱり出す
telly：テレビ （英国の口語）
cousin：親戚 （同じルーツを持つ食べ物だということの比喩）
pate en croute：パテアンクルート（パテをパイで包んだ料理）
foie gras：フォアグラ
ranging：～の範囲にわたる
filling：中身
seasoned：味付けされた
roughly chopped pork：荒挽きの豚ミンチ
anchovies：アンチョビ
on the other hand：一方で
splash：飛沫(少量のという意味）
pastry：パイの皮
