Food & Drink section.qxp_Layout 1 16/12/2021 14:50 Page 18
MENDIP TIMES
Have a nutty New Year
MANY of you will be reading this before the big day, so may I wish you a Happy Christmas and I hope you are looking forward to the year ahead. Two of this month’s “dishes” use up any With KATY BEAUCHAMP Christmas nuts you may have left over; the other is a rich, tasty pork pie . . . but not as you know it!
FOOD & DRINK A TWIST ON A PORK PIE
NUT CRACKERS
METHOD Put the nuts in the blender with the pepper, rosemary and salt (if your nuts aren’t already salted!). Blitz until fine and tip into a bowl, mix in the beaten egg (you may not need it all) and use your hands to form a “dough”. Wrap it in a sheet of greaseproof paper and Nut crackers served with garlic chill in the fridge for 30 cheese and a beetroot pickle minutes. Using another piece of greaseproof INGREDIENTS paper, roll out the (Makes approx. 16 crackers, dough sandwiched depending on size) between the pieces to 225g mixed nuts (salted about 2mm thick. Use roasted ones are best) a knife to cut into 1 small egg, beaten squares or triangles Black pepper and then slide them on 1 teaspoon rosemary the paper to a baking tray. Bake them for Salt (if using unsalted 15/20 mins on 160°C. nuts) You can top them 30g mixed seeds for the with melted butter and top (optional) a sprinkle of seeds. I served mine with a soft garlic cheese and a beetroot pickle.
A pulled pork pie
METHOD Mix together the INGREDIENTS mustard, honey, one (Serves five) teaspoon garlic granules 5 pork shoulder chops (or garlic), salt and 1 heaped tablespoon pepper and smother the mustard (any you fancy) pork chops with the 1 heaped tablespoon honey mixture. Lay them in a 2 heaped tablespoons garlic pie dish, overlapping granules or fresh garlic them, cover with foil ½ onion and bake in the oven for 5 large potatoes two hours at 160°C. 100gms butter Meanwhile fry the 2 teaspoons dried tarragon onions in 50g of butter and boil the potatoes until tender and mash with 50g butter, add in the onions and tarragon, a tsp of garlic granules (or garlic) and salt and pepper. Shred the pork in the dish, top with the mashed potato mix and bake in the oven until hot and browned (approx 20 mins at 180°C). Serve with vegetables of your choice.
HEALTHY FRUIT AND NUT BARS
These bars quickly disappear at home when the boys are around
METHOD Put all the ingredients into a blender and blitz until a clumpy paste. If if you think it’s a bit crumbly, add some honey and blitz again. Press the mixture into a suitable tray. If you’re using the mixed seeds, sprinkle them on top and press them in lightly. Chill in the fridge until set (one hour) and cut into whatever size bars you like. I wrap mine individually in greaseproof paper and keep in the fridge (my boys manage to eat them in a day, and they don’t even live at home!)
PAGE 18 • MENDIP TIMES • JANUARY 2022
INGREDIENTS (Makes 10-12 bars) 250g mixed fruit and nuts 200g dried pitted dates Two tablespoons coconut oil Honey (only if the mixture is a little crumbly) Mixed seeds (optional)
