Saturday, December 30, 2017

Recipe: Pork-and-Apple Bedfordshire Clangers

Pork-and-Apple Bedfordshire Clangers
Food and Wine Magazine, Nov 2017, p.54
5 stars

While simple, this took a long time to make as there were many steps.  Start 3 hours before you plan to have dinner.  Note:  The pastry dough is the flakiest dough I've made.  The 4 rolls above have 2 whole sticks of butter in them altogether!

Pastry ingredients:  flour, Kosher salt, unsalted butter, ice water

Sausage ingredients:  ground pork shoulder, fresh breadcrumbs, sage, garlic, sugar, ginger, allspice, nutmeg, Kosher salt, pepper, chicken stock

Apple pie ingredients:  Honeycrisp apples, dark brown sugar, cornstarch, lemon juice, cardamom, cinnamon, ginger, allspice, granulated sugar

Other ingredients:  egg

  • Used fresh ginger
  • Didn't do 'half-and-half' with each roll having both sausage and fruit per the recipe;  instead created 2 rolls with sausage (the ones on the right in the photo) and 2 rolls with fruit (the 2 on the left with the slits)
  • 1 lb of apples is way too much; next time use 1/2 lb
  • Serve with a bold red wine

Timing if you plan to eat at 7:15pm:
  • 4:15pm:  make pastry
  • 4:30pm:  make filling
  • 5:00pm:  freeze the filling
  • 5:30pm:  roll out the dough and make the clangers
  • 5:45pm:  refrigerate the clangers until chilled
  • 6:15pm:  bake
  • 7:15pm:  eat

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