Food Network UK

Stargazey pie

0
17
recipe_page_slideshow
term_weight,type,nid
14628
14628
page
17
recipe_page_slideshow
term_weight,type,nid
14628
14628
attachment_1
1
  • Stargazey pie
Made this? How was it?

Ingredients

  • 4-8 Cornish sardines
  • 16 baby onions, blanched in boiling water for 7 minutes then allowed to cool
  • 16 quail eggs
  • 1 tbsp of white wine vinegar
  • 150g unsliced streaky bacon, pre-blanched in water for 20 minutes
  • 250g all-butter puff pastry
  • 1 egg yolk

  • For the mustard sauce:

  • 250ml chicken stock
  • 125g creme fraiche
  • 25g English mustard
  • Pinch of salt
  • 1/4 tsp mustard powder
  • Squeeze of lemon

Use imperial measurements

Method

How to make Stargazey pie

Sauce:

1) Bring the stock up to the boil and allow to reduce by half.

2) Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please Whisk ingredients into the creme fraiche: both mustards, a pinch of salt and a squeeze of lemon.

3) Bring the sauce back up to the simmer and taste to check for the right amount of mustard and seasoning.

4) Pass through a sieve and keep warm to one side.

Pie:

1) Roll out the puff pastry to 3-4mm thick and let rest in the fridge. Once chilled, cut out four square shapes, with two of the corners cut out with a round cutter the size of a golf ball. Brush with the egg yolk and chill once again in the fridge.

2) Once the pastry is chilled, bake on a tray for about 20 minutes or until a deep golden brown.

3) Fillet and portion the sardines. Arrange them on a tray, along with the heads and tails, for grilling, coating the fish with rapeseed oil, salt and pepper.

4) Take the bacon and cut into pieces (lardons), fry them gently in a little Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter to release flavour.

5) While the bacon is frying, Technique: Poaching A way of cooking ingredients in simmering water. I know this Teach me, please poach the quail eggs. Have ready a simmering pan of water with a tablespoon of vinegar and a pinch of salt. Crack the eggs into a little ice-cold water.

6) Pour off any excess cold water (there should only be enough to just cover) then swirl the simmering water and gently pour the eggs into the pan. Let cook for a minute before removing.

7) Grill the sardines. Once the bacon is lightly fried, cut the onions in half and add them to the bacon, along with a couple of spoons of the sauce. Turn up the heat on the pan to reduce the sauce so it coats the bacon and onions.

To assemble the dish, place the onions and bacon on the bottom, then arrange the sardine fillets on top, keeping the head and tails to finish. Place the eggs around the fillets, hand Technique: Blend Mixing two or more ingredients with another so that they combine together as one mixture. You can also use the main blade of a food processor to blend. I know this Teach me, please blend the sauce and pour over the bubbles (to keep the dish light). Top with the puff pastry, poke the head and tails of the sardines out of the corners and serve.