Pork pies with dips
By: Gary Rhodes From: Gary Rhodes' Local Food Heroes
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Pork pies with dips
- Prep time:
- 20 mins
- Cook time:
- 10 mins
- Serves:
- 4
Gary Rhodes serves pork pies with Cumberland sauce, piccalilli dip, celeriac remoulade and a fresh cucumber salad
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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
- 2 tbsp mayonnaise
- 2 tbsp Soured cream
- 1 tbsp wholegrain Mustard
For the cucumber salad
For the pork pies
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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