Tuesday, March 14, 2017

English Umble Pie with Brazilian Peppercorn Gravy








     A Heavy Rich Old Fashioned English Offal Pie For A Cold Day!
     Umble Pie is a traditional English savory pie that is made with offal.  The word "Umble" refers to secondary cuts of meat or organ meat that are not really desirable.  Early references to Umble Pie date back earlier than the year 1000.  Translators of old literary works from that age in history changed the word "Umble" to "Humble" when referencing this type of food item.  Aesthetically, eating an Umble Pie was considered to be a humble act, therefore, the names Umble Pie and Humble Pie are interchangeable.
     Gravy almost always accompanies English meat pies.  A peppery gravy tastes nice with offal.  Brazilian Pink Peppercorns add a mild smokey black pepper flavor to the gravy.  Brazilian Peppercorn Gravy is a nice match for Umble Pie.   

     Pâte Brisée:
     Subsitute chilled pea size pieces of lard for half of the chilled butter in this recipe to make an Irish Pastry Crust texture.  Follow the link to the recipe in this website.

     English Umble Pie Filling:
     This recipe yields about 1 1/2 cups.  (Enough for 1 single portion pie.)  
     Any combination of offal can be used to make this recipe.  
     Step 1:  Place a small pot of water over medium low heat.
     Add 1 bay leaf.
     Add 1/4 cup of small bite size pieces of trimmed Beef Book Tripe or Honeycomb Tripe.
     Add sea salt.
     Simmer the tripe, till it is fully cooked and gelatinous. 
     Drain the water off of the tripe and set it aside.
     Step 2:  Heat a sauté pan over medium/medium low heat.
     Add 1 tablespoon of pork lard.
     Add 1 minced garlic clove.
     Add 2 tablespoons of minced onion.
     Add 1 tablespoon of minced celery.
     Sauté till the onions turn clear in color.
     Step 3:  Add 1/2 cup of bite size pieces of calves liver.
     Add 2 coarsely chopped chicken livers.
     Sauté and stir till the livers are fully cooked.
     Step 4:  Add 1 1/2 tablespoons of flour while stirring.
     Stir till the flour absorbs the excess grease.
     Step 5:  Add the reserved tripe pieces.
     Add 1/2 cup of sherry. 
     Stir and deglaze the pan.
     Step 6:  Add 1 1/2 cups of beef stock. 
     Add 1 pinch of marjoram.
     Add 1 pinch of thyme.
     Add 1 pinch of ground clove.
     Add 2 pinches of nutmeg or mace.
     Add 1/2 teaspoon of minced Italian Parsley.
     Add sea salt and black pepper to taste.  (About 2 pinches)
     Step 7:  Bring the liquid to a gentle boil while occasionally stirring.
     Step 8:  Reduce the temperature to low heat.
     Simmer and reduce till the mixture is a heavy thick consistency, with a minimum of excess sauce.
     *Stir more often as the mixture thickens!
     Step 9:  Remove the pan from the heat and allow the mixture to cool to room temperature.
     Remove the bay leaf.
     Place the offal mixture in a mixing bowl.
     Add 4 ounces of lean ground pork.
     Add 2 tablespoons of diced pork fat. 
     Mix the ingredients together.
     Step 10:  Place the Umble Pie Filling in a container. 
     Chill to 41ºF. 

     English Umble Pie:
     This recipe yields 1 single portion pie.
     Step 1:  Lightly brush a 5" diameter shallow pop-ring tart pan with melted unsalted butter.  The tart pan should be about 3/4" tall.
     Step 2:  Cut 2 round shape sheets of the pie dough that are 8" in diameter.
     Step 3:  Drape 1 round sheet of pie dough over the pop-ring pan and press it into place.
     Roll a rolling pin over the rim of the pop-ring mold to trim off the excess dough.
     Step 4:  Mound the chilled Umble Pie filling tall in the center of the pie shell.  Fill the shell, so the edge of the filling is 1/8" from the top edge of the pie dough around the rim.
     Step 5:  Brush the top edge of the pie shell with egg wash.
     Drape the second round sheet of pie dough over the filled pie.
     Press the top sheet of pie dough onto the egg washed edge of the pie shell.
     Trim the excess dough off with a knife.
     Press the crust edge, so it looks even and nice.
     Step 6:  Brush the top of the pie with egg wash.
     Cut 2 small steam vents on the top center of the pie.
     Step 7:  Place the Umble Pie on a baking pan.
     Place the pan in a 350ºF oven.
     Bake till the crust is golden brown.
     Step 8:  Remove the pan from the oven.
     Allow the Umble Pie to cool to a safe serving temperature.
    
     Brazilian Peppercorn Gravy:
     This recipe yields about 3/4 cup.  (3 portions)
     The gravy can be made while the pie bakes.
     Step 1:  Heat a small sauce pot over medium heat.
     Add 1 tablespoon of unsalted butter.
     Add an equal amount of flour while constantly stirring to make a roux.  (The roux should look shiny, not caky.)  
     Constantly stir till the roux becomes a dark brown color.  
     Step 2:  Add 1 1/2 cups of beef broth.
     Whisk as the gravy heats, so the roux combines.
     Whisk occasionally, till the gravy comes to a gentle boil and it thickens to a very thin sauce consistency.
     Step 3:  Add sea salt to taste.  (About 2 pinches.)
     Add 1 tablespoon of partially crushed Brazilian Pink Peppercorns.
     Reduce the temperature to medium low heat.
     Simmer and reduce till the gravy is a medium thin consistency that can coat a spoon.
     Keep the gravy warm over very low heat or in a 135ºF bain marie.

     English Umble Pie with Brazilian Peppercorn Gravy:
     This recipe yields 1 entrée.  
     Step 1:  Remove the pop-ring tart pan mold from the Umble Pie.
     Use a spatula to place the umble pie on a plate.
     Step 2:  Spoon a generous portion of the Bazilian Peppercorn Gravy over the Umble Pie and on the plate.  (About 1/4 cup.)
     Step 3:  Garnish the Umble Pie with an Italian Parsley sprig.
     Serve with a vegetable of your choice.

     Warm, hearty and very rich!  Umble Pie certainly is humble! 

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