UKTV recipes
Gary Rhodes
Gary Rhodes from Gary Rhodes' Local Food Heroes
Gary Rhodes serves pork pies with Cumberland sauce, piccalilli dip, celeriac remoulade and a fresh cucumber salad

 

Pork pies with dips

Pork Pies with Dips

Method
 
1. For the Cumberland sauce: warm together all the Cumberland sauce ingredients in a small saucepan. Leave to cool, before pouring into a dipping bowl.

2. For the piccalilli dip: blend the piccalilli in a food processor or blender until smooth and liquidised. Transfer the piccalilli into a dipping bowl.

3. For the celeriac remoulade: stir together the celeriac, mayonnaise, soured cream and mustard in a mixing bowl and transfer to a dipping bowl.

4. For the cucumber salad: combine all the cucumber salad ingredients in a small bowl.

5. Serve the four bowls of dips and salad with the pork pies.

Made with produce from Berkins Butchers - finalist of the Local Food Hero Awards 2007

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easy
 
Serves: 4
quickcook
Prep: 20 min
Cook: 10 min
 
 

Ingredients

For the Cumberland sauce

6 tbsp redcurrant jelly
1 lemon, zest only
1 orange, zest only
4 tbsp port
1/4 tsp mustard powder
1/2 tsp ground ginger

For the piccalilli dip

100ml piccalilli

For the celeriac remoulade

1/2 celeriac, peeled and finely sliced
2 tbsp mayonnaise
2 tbsp Soured cream
1 tbsp wholegrain mustard

For the cucumber salad

1 Cucumber, peeled, salted and sliced
2 tbsp Olive oil
1 lemon, juice only

For the pork pies

4 pork pies
 

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