I love pies. I’m not sure about the why’s, other than they are great orbs of joy, particularly ones like these artisan pies I found on my travels, right next to the cheese stall, heaven…
This particular spectacular morsel is a Tractor Wheel Pork Pie made from an old Tudor recipe. The photo doesn’t do it justice. Inside is a spicy pork filling with a nice amount of jelly that balances the pie beautifully. The pastry is rich and crisp without being too heavy or greasy, which is a common complaint. I’m now inspired to go home and make some more of these beauties. Hopefully, I can find a fluted game pie mould in France which will suit me well. I thought this pie was the best ever until I bit into the pork and black pudding pie this fellow also makes, and then I fell in love all over again. Wow, what a revelation that was. Rosa’s spanish sausage shop in Perth will be getting plenty of my custom to add her fabulous sausages to my pies. Beer goes very well with the pork and there has been plenty to try from different brewers over the last two weeks. Fragrant and hoppy, the slightly bitter taste is a great foil for the sweet and succulent pork.
We came across a little French Restaurant that was serving calves brains. Yes I know that sounds a bit challenging (read gross) but I’ve always wanted to try them and again, if this place couldn’t do them right with their reputation, then no one could. So, we ordered some to share. This is what came out…
They came covered with a delicious black butter sauce and capers which cut the richness of the dish nicely. They were crisp on the outside and creamy on the inside like very mild pate with a texture not unlike firm cod. It was a little daunting to eat at first, but once we got over the “strange factor” and started to enjoy the flavour they were actually quite delightful. Would I eat them again? Yes, but I would have to be in the right mood.
I wish I could bring the markets home with me. There is such an array of stuff that we just don’t get back home. The mushrooms alone were to die for.
I could get seriously fat over here. Next week I’ll be setting out to consume my own weight in cheese, and hopefully marinating myself in some good wine. Life is good.
Enjoy.
Kind regards,
J
PS: check out these fellows…
The Art of Eating Well 