PORK PIES – my most flexible friend
Did you hear that? The Melton Mowbray Pork Pie Festival took place this past weekend. Radio 2’s Chris Evans had me salivating for one of my porky favourites at 7am on Friday – it’s never too early for a pork pie in my book.
I cannot believe I have never visited a Pork Pie festival and I am about to put it in the diary at the next first opportunity. To me, it’s always what to serve a pork pie with. Mustard – English? French? Grain? Mayonnaise? – has to always be the real stuff out the jar. Pickled onions? Branston? Tomato relish? Piccallili? The amazing fact is that there is an occasion when all of these make for the perfect accompaniment (not all at once of course). Or just plain pork pie, on its lonesome, rammed into your mouth. Pure Heaven.
So if the condiments all have a place, what about drinks choice? Well some will argue that a pint of ale is best, others a lager, and others a Guinness. Once again, they all work.
So does it follow that wine choice is equally as flexible? Well, I’ve tried pork pies with Pinot Noir – tick; Cabernets – tick; Grenache – tick; Roses – tick; and an abundance of dry whites – tick, tick, tick. Basically anything with a dry, fruity character and not sweet.
And finally, don’t settle for those shocking supermarket excuses for a pork pie. Take yourself off to a farmers’ market this coming weekend (better still, join us at the Foodies Festival, Alexandra Palace on Bank Holiday weekend) and select a proper hand-made piece of glory!
For more advice about pork pie choices, contact our very own pork pie gastro-‘gnome’ (Pamela) direct on 07552 123951. And don’t forget Hannibal Brown’s wine and food tasting events in your own home.