Pork pie

[Wilf]

Never too late Aris, took me a year to get around to them and suprisingly they are probably one of the easiest projects to do here, we froze enough premixed meat to make some more at a later date, and also the mix was great for sausages which we we also had last night, I think bacon offcuts could now feature in more of my sausages and pies.

[aris]

I'm at a bit of an impasse - I cannot find anchovy essense anywhere! I'm sure I've seen it at Tesco before - and now I can't find it even at Sainburys. Must try a deli or some speciality shop - unless anyone knows where else I can find it?

[saucisson]

I'll be in Waitrose tomorrow, I'll have a look.

Dave

[jenny_haddow]

If they don't have the Essence (which I think they do) a touch of Gentleman's Relish (Patum Peperium?) works quite well, and I know they have that, because the OH has it on toast for breakfast.

Jen

[Robert H]

You can get anchovy paste (in a tube) from Sainsburys. It is more concentrated than essence, so use less. I use it on pizzas - good stuff!

[aris]

Yes, I have some anchovy paste - but i'm wondering if it will have the same effect as the anchovy essence.

Thinking about it - I wonder if Thai fish sauce would be a substitute.

[saucisson]

Ok, I found it on the tesco website:

BURGESS ANCHOVY ESSENCE 225G �0.98

My local shop should have it.

Can you quote their website at them?

Dave

[welsh wizard]

Hi All

I use the paste and it does the same thing.

Cheers WW

[Fricandeau]

I just use tinned anchovies and squish them to a paste with a palet knife.

[saucisson]

Well, Waitrose had just about every derivation of anchovies you can imagine (and Gentleman's relish), but I couldn't spot any essence. There was no Rennet on the shelves either, nor even an empty slot were I saw it last time I was there

Not my most successful shopping trip.

Dave

[Oddley]

I have not been able to find anchovy essence either. Anchovies must I think add to the pink colour and to the saltiness. What I did was add some cure 1 and season it with a sausage seasoning with the right amount of salt in.

Does anyone know what exactly anchovy essence is supposed to do?

[welsh wizard]

HI Oddley

In essence I believe the essence is to keep the meat pink rather than it turn a grey colour. As previously noted, I use it in paste form and it seems to work for me - nice pink pies..........Oh gawd tea time now.....

Cheers WW

[Fricandeau]

Anchovies are naturally rich in glutamates, which makes the pie more savoury (umame). To my mind, as an Midlander raised on Melton pies, they don't have to be pink: in fact most good butchers pies are the natural grey of cooked pork. It's only comercial pies that are bright pink, which I suspect is down to the addition of cures/colourings. I've never heard of anchovy essence as a colour enhancer, as it is grey itself, but it has been a favorite of British cooks for hundreds of years as a way of adding depth to meat dishes.

[aris]

Right, i'll just add anchovy paste on a 1:1 basis - can't go wrong i'm sure.

[Oddley]

Thanks WW and Fricandeau, If it makes a more savoury flavour then the next time I make a pork pie, I will definitely mash a couple of anchovies into paste and add them.