Pork pies with dips

By: Gary Rhodes From: Gary Rhodes' Local Food Heroes

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This recipe is classed as easy

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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

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

For the celeriac remoulade

For the cucumber salad

For the pork pies

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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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