Pork pie

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Postby Wilf » Mon Nov 06, 2006 11:25 am

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.
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Postby aris » Mon Nov 06, 2006 6:45 pm

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?
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Postby saucisson » Mon Nov 06, 2006 8:00 pm

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

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Postby jenny_haddow » Mon Nov 06, 2006 8:59 pm

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.

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Postby Robert H » Mon Nov 06, 2006 10:01 pm

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!
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Postby aris » Mon Nov 06, 2006 10:40 pm

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.
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Postby saucisson » Mon Nov 06, 2006 11:01 pm

aris wrote: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?

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Postby welsh wizard » Tue Nov 07, 2006 8:32 am

Hi All

I use the paste and it does the same thing.

Cheers WW
Only those who go too far know how far they can go TSE
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Postby Fricandeau » Tue Nov 07, 2006 9:42 am

I just use tinned anchovies and squish them to a paste with a palet knife.
Vegetarian food: fine as a side.
Vegetarians: not bad, but they don't crisp up very well.
Vegans: should go back to Vega.
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Postby saucisson » Tue Nov 07, 2006 3:05 pm

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 :cry:

Not my most successful shopping trip.

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Postby Oddley » Tue Nov 07, 2006 3:50 pm

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?
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Postby welsh wizard » Tue Nov 07, 2006 4:41 pm

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
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Postby Fricandeau » Tue Nov 07, 2006 5:16 pm

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.
Vegetarian food: fine as a side.
Vegetarians: not bad, but they don't crisp up very well.
Vegans: should go back to Vega.
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Postby aris » Tue Nov 07, 2006 5:35 pm

Right, i'll just add anchovy paste on a 1:1 basis - can't go wrong i'm sure.
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Postby Oddley » Tue Nov 07, 2006 5:39 pm

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.
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