RECIPES
Top 50 Gastro Recipes: The Parkers Arms - Saltmarsh hogget and cockle pie
Head chef Stosie Madi's recipe for saltmarch hogget and cockle pie.
Ingredients:
- 250g minced hogget shoulder
- 200g minced hogget fat
- 200g sliced 24 hr confit hogget breast*
- 200g Chunky diced leg browned off very quickly 7 cooled overnight
- 200g Fresh picked cockle meat**
- 1 handful each of thyme, rosemary, parsley and 4 cloves garlic chopped in a food processor with 100ml of rapeseed oil to a smooth paste
- Salt and pepper to taste
- 1kg short crust pastry
*to confit marinade boned breast in a mix of salt pepper rosemary and mint for 25 hrs, then rinse of salt pat dry & place in roasting tray, cover with lamb fat and cook sous vide or in combination oven on 70C for 6 hours, remove drain, wipe of excess fat and press overnight between 2 trays)
**Place 1kg tightly shut cockles in shell into a smoking hot saucepan, add 250ml white wine, cover and cook for 2 minutes until shells open. Pour into a colander reserve thoroughly sieved juice to add to lamb jus for the gravy. Pick the cockle meat and discard shells
Method:- Rub aromatic paste & mint jelly into minced shoulder.
- Slice confit lamb thinly & mix with minced shoulder leg meat & cockles with their jus and leave to marinade for 24hrs.
- The next day season well with salt and pepper to taste and fry a little of the mixture to test the seasoning. Correct if necessary. Divide into 6 equal balls.
- Roll out individual pies if you wish or for a family of 6 roll half the pastry and place into a well-greased tin.
- Press the filling in well then roll the rest of the pastry and cover the pie. Use a knife to form the edges.
- Glaze with a beaten egg and some milk, make a small hole in the centre and cook in a 180 degree preheated oven for 35 minutes until golden for a large pie 10 to 12 minutes for individual pies. At Parkers we hand raise or them or shape them free form.
- Serve with creamed mash and seasonal greens.
- Samphire is a delicious option as the iodine salty taste complements the sweetness of the hogget. Also delicious the day after with mint jelly as a great alternative to pork pie.
