The Rugby World Cup 2015 commences today, Friday the 18th of September and will be hosted this year on home soil. The England team need the support of home fans and whether you're watching from home or make it along to the hallowed grounds of some of ruby's most inspiring pitches, you'll need some very English sustenance to keep you going. To that end, The English Provender Co has come up with some of the best recipes for snacks and nibbles to watch each match, beginning with these delicious Pork and Piccalilli Pies!
*Pork and Piccalilli Pies*Makes 12Printable Recipe
Great for packing up and taking along to a match.
500g prepared shortcrust pastry (a generous pound)little flour for rolling75g of dry white bread crumbs (2/3 cup)400g of good Cumberland Sausages (about 6, spicy thick sausage)125g smoked back bacon rashers, finely chopped (about 5 ounces)1/4 teaspoon each ground black pepper and dried sage1/2 X 275g jar of The English Provender Co Posh Piccalilli (about 1/2 cup of mustard type of pickle)1 egg, beaten with 1 tsp water
Preheat the oven to 200*C.400*F/ gas mar 6. Line each hole of a 12 holemuffin tin with a thin strip of baking parchment across the middle that's long enough so that the ends stick out one to two inches. Use a dap of butter to keep in place. Roll out two thirds of the pastry on a lightly floured surface and stamp out 12 X 10 cm circles (4 inch). You may need to reroll trimmings. Press a circle into each hole to line.
Sprinkle 1 teaspoon of bread crumbs into the base of each pie. Tip the remainder of the bread crumbs into a mixing bowl. Squeeze the meat out of the sausage skins into a bowl and add the bacon, pepper, sage and a little salt. Using your hands, mash and squish everything together until the bread crumbs have just about disappeared. Divide the mixture between the holds, packing in firmly and leaving a 1/4 inch space from the top. Add a heaped teaspoon of the piccallili in the middle of each pie.Roll out the remaning pastry and cut out 12 X 7cm circles (3 inch) Brush with a little egg and apply to the top of each pie, egg side down to stick, carefully pressing the edges together to seal. Brush with more egg.
Bake for 35 minutes, until golden brown, then carefully remove the pies from the tin, using the parchment ends to help you lift them out. Allow to cool before serving with extra piccalilli and salad leaves.
*Cheese and Caramelized Red Onion Muffins*Maes 10Printable Recipe
The tasty treat goes down well with the whole family.
275g of plain flour (2 1/4 cups)1 TBS baking powder1 tsp salt125g mature cheddar cheese, grated (generous cup)1 tsp dry mustard powder2 tsp freshly chopped thyme leaves2 eggs, beaten200ml semi-skimmed milk (7 1/4 fluid ounces)4 TBS The English Provender Co Caramelized Red Onion Chutney75g butter, melted (1/3 cup)
Preheat the oven to 190*C/375*F/ gas mar 5. LIne a muffin tin with 10 paper cases. In a large bowl sift together the flour, baking powder and salt.
Stir in 3/4 of the cheese, thyme and mustard powder into the flour mixture and mix well. Season with a little freshly ground black pepper.
In another bowl, beat together the eggs, milk, caramelised onion chutney and melted butter and pour over the dry ingredients. Stir until just combined. The batter will be lumpy.
Spoon the mixture into the muffin cases, then sprinkle the tops with the reserved cheese. Bake for 20 to 25 minutes until risen and firm. Delicious eaten warm or cold.
Cook's tip: These muffins are best eaten the day they are prepared. Alternately stire in an airtight container for 2 to 3 days in the refrigerator.
*Mustard and Horseradish Beef Cobbler*Serves 4Printable Recipe
A dinner that will fuel the whole team for a match of your own, the Mustard and Horseradish Cobbler from The English Provender Co can be made as strng as the players with extra helpings of the Wholegrain mustard With Horseradish on the side.
For the beef:500g lean minced beef (a generous pound)1 large onion, peeled and chopped2 large carrots, peeled and chopped250g chestnut mushrooms, halved (1/2 pound)1 TBS plain flour600ml hot beef stock (generous 2 1/2 cups)4 TBS The English Provender Co Wholegrain Mustard with Horseradish
For the cobbler:200g self raising flour (1 1/4 cup plus 2 TBS)salt and pepper to season100g butter, diced (7 TBS)2 TBS chopped fresh parsley50g mature cheddar cheese, grated (scant 1/2 cup)6 to 8 TBS milk2 TBS The English Provender Co Wholegrain Mustard with Horseradish1 egg, beaten
Dry fry the mince with the onion in a large pan with a lid, for 5 to 7 minutes, or until the meat is browned. Add the carrots and mushrooms and cook for 2 minutes more, then stir in the flour. Add the stock and wholegrain mustard with horseradish, bring back to the boil, then cover and simmer for 15 to 20 minutes. Season to taste with salt and freshly ground black pepper.
Preheat the oven to 180*C/350*F/ gas mark 4. Transfer the mince mixture to an ovenproof dish
Meanwhile for the cobbler, sift the flour into a bowl and season. Add the butter and rub in until the mixture resembles fine breadcrums. Stir in the parsley and cheese. Make a well in the centre, then add the milk and gently bring together to make a soft and pliable dough. If it is too dry, add a little more milk.
Roll out the dough on a lightly floured surface to 5 mm thick. (about 1/4 inch). Cut the dough into 16 rounds using a 5 cm pastry cutter. (2 1/2 inch). Reroll the trimmings and cut out more rounds until all the dough is used up. Arrange the circles of dough on top of the mince. Brush with the beaten egg.
Cook, uncovered, in the oven for 20 to 25 minutes until well risen and golden. Serve with shredded green cabbage.
The English Provender Co Posh Piccalilli - Naturally delicious and perfect for picnics! Perk up your sausage rolls, pork pies & scotch eggs.
The English Provender Co Caramelized Red Onion Chutney - An award winning Caramelised Onion Chutney! Naturally delicious with just about everything! It’s gorgeous with quiches, scrumptious with scotch eggs & makes an outstanding addition to any sandwich!
The English Provender Co Wholegrain Mustard with Horseradish - The perfect combination of wholegrain mustard and our famous grated hot horseradish.
