This week our Junior Chefs will be making – Sausage, Apple & Leek, Mash Pie
This week we will be celebrating everything great about the British pie to coincide with British Pie Week 2020 which takes place every year on the first full week of March (2 March to 8 March).
Pie is a dish that can bring so much variety to people’s lives. Savoury or sweet, this dish has been around in various forms since the time of the ancient Egyptians and has been a loved favourite by many since.
No other country does pies quite like Britain. Once you’ve mastered the basic art of ingredient preparation the filling and flavour combinations are endless.
Whether savoury or sweet, pies are a comforting way to enjoy a variety of ingredients. Whether encased in flaky pastry or topped with mash, pies make a hearty, meal.
What’s so great about a pie is how versatile you can be with the flavours.
In this recipe we will enjoy sausages removed from their cases and apple along with leeks & kale in a mustard creamy sauce with a cheesy mash topping.
This week we will be working with leeks, it is one of the few vegetables that is best during the autumn /winter months the leek is packed with nutrients and crucial anti-oxidants, to keep you healthy.
Mild, sweet and oniony, leeks are a fantastically versatile vegetable that adds flavour and bite to many dishes and is a perfect marriage with pork as to is apple.
Pork and apple is a match made in heaven mixed with a tasty sauce using mustard and chicken stock and topped with cheesy potato mash this is the ultimate comfort food.
We will be using Braeburn apples this is a tart, tangy apple. It has a crisp, firm white flesh. It is red over a green background. It has a firm crisp texture with a unique combination of sweet and tart flavour. Fruits are traditionally served with pork to offset its richness.
Leeks are from the same family as onion and garlic they are an allium vegetable packed with nutrients and crucial anti-oxidants. What to look for when buying; is a leek that is nice and firm, they can be cooked in many ways, steamed, stir fried and can be used in lots of dishes like soups and casseroles and pies.
In this week’s dish we will be using the following skills:
Weighing, measuring, cutting, slicing, squeezing, peeling, mashing, mixing/combining, blending, boiling/simmering, straining and baking.
See you Saturday Junior Chefs.