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26 relations: Apple, Aspic, Bacon, Boiled egg, Bonfire Night, Cranberry, Curing (food preservation), Fox hunting, Geographical indications and traditional specialities in the European Union, Hot water crust pastry, Lattice (pastry), Leeds Rhinos, Leicestershire, List of pies, tarts and flans, Meat pie, Melton Mowbray, Melton Mowbray Pork Pie Association, Navy, Army and Air Force Institutes, Pickled cucumber, Picnic, Pork, Pork pie hat, Rabbit pie, Ripponden, Slang, Tourtière.
Apple
An apple is a sweet, edible fruit produced by an apple tree (Malus pumila).
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Aspic
Aspic is a dish in which ingredients are set into a gelatin made from a meat stock or consommé.
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Bacon
Bacon is a type of salt-cured pork.
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Boiled egg
Boiled eggs are eggs (typically chicken eggs) cooked with their shells unbroken, usually by immersion in boiling water.
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Bonfire Night
Bonfire Night is a name given to various annual celebrations characterised by bonfires and fireworks.
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Cranberry
Cranberries are a group of evergreen dwarf shrubs or trailing vines in the subgenus Oxycoccus of the genus Vaccinium.
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Curing (food preservation)
Curing is any of various food preservation and flavoring processes of foods such as meat, fish and vegetables, by the addition of combinations of salt, nitrates, nitrites,.
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Fox hunting
Fox hunting is an activity involving the tracking, chase and, if caught, the killing of a fox, traditionally a red fox, by trained foxhounds or other scent hounds, and a group of unarmed followers led by a "master of foxhounds" ("master of hounds"), who follow the hounds on foot or on horseback.
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Geographical indications and traditional specialities in the European Union
Three European Union schemes of geographical indications and traditional specialties, known as protected designation of origin (PDO), protected geographical indication (PGI), and traditional specialities guaranteed (TSG), promote and protect names of quality agricultural products and foodstuffs.
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Hot water crust pastry
Hot water crust is a type of pastry used for savoury pies, such as pork pies, game pies and, more rarely, steak and kidney pies.
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Lattice (pastry)
Lattice pastry is a pastry used in a criss-crossing pattern of strips in the preparation of various foods.
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Leeds Rhinos
The Leeds Rhinos are a professional rugby league club based in Leeds, West Yorkshire, England.
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Leicestershire
Leicestershire (abbreviation Leics.) is a landlocked county in the English Midlands.
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List of pies, tarts and flans
This is a list of pies, tarts and flans.
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Meat pie
A meat pie is a pie with a filling of meat and often other savory ingredients.
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Melton Mowbray
Melton Mowbray is a town in Leicestershire, England, northeast of Leicester, and southeast of Nottingham.
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Melton Mowbray Pork Pie Association
The Melton Mowbray Pork Pie Association is a group of pork pie manufacturers in the Melton Mowbray area of England, UK.
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Navy, Army and Air Force Institutes
The Navy, Army and Air Force Institutes (NAAFI) is an organisation created by the British government in 1921 to run recreational establishments needed by the British Armed Forces, and to sell goods to servicemen and their families.
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Pickled cucumber
A pickled cucumber (commonly known as a pickle in the United States and Canada and a gherkin in Britain, Ireland, Australia, South Africa and New Zealand) is a cucumber that has been pickled in a brine, vinegar, or other solution and left to ferment for a period of time, by either immersing the cucumbers in an acidic solution or through souring by lacto-fermentation.
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Picnic
A picnic is a meal taken outdoors (''al fresco'') as part of an excursion – ideally in scenic surroundings, such as a park, lakeside, or other place affording an interesting view, or else in conjunction with a public event such as preceding an open-air theatre performance, and usually in summer.
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Pork
Pork is the culinary name for meat from a domestic pig (Sus scrofa domesticus).
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Pork pie hat
A pork pie hat is one of three or four different styles of hat that have been popular in one context or another since the mid-19th century, all of which bear superficial resemblance to a culinary pork pie foodstuff.
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Rabbit pie
Rabbit pie is a game pie consisting of rabbit meat in a gravy with other ingredients (typically onions, celery and carrots) enclosed in a pastry crust.
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Ripponden
Ripponden is a village and civil parish on the River Ryburn near Halifax in West Yorkshire, England.
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Slang
Slang is language (words, phrases, and usages) of an informal register that members of special groups like teenagers, musicians, or criminals favor (over a standard language) in order to establish group identity, exclude outsiders, or both.
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Tourtière
Tourtière (Quebec French: is a Canadian meat pie dish originating from the province of Quebec, usually made with minced pork, veal or beef and potatoes. Wild game is often added to enhance the taste of the pie. A traditional part of the Christmas réveillon and New Year's Eve meal in Quebec, it is also popular in New Brunswick, and is sold in grocery stores across the rest of Canada, all year long. Tourtière is not exclusive to Quebec. It is a traditional French-Canadian dish served by generations of French-Canadian families throughout Canada and the bordering areas of the United States. In the New England region of the U.S., especially in Maine, Rhode Island, Vermont, New Hampshire, and Massachusetts (e.g., Chicopee and Attleboro), late 19th and early 20th century immigrants from Quebec introduced the dish. There is no one correct filling; the meat depends on what is regionally available. In coastal areas, fish such as salmon is commonly used, whereas pork, beef, rabbit and game are often included inland. The name derives from the vessel in which it was originally cooked, a tourtière. Tourtière has become the traditional and iconic dish of the region of Saguenay, Quebec since the Second World War, and It has undergone several metamorphoses according to the culinary history. The first recipe for what we consider today as pies was documented back to 1600 BCE. After that around 400 CE, some evidence proved the existence of patina (the prototype of tourtière), which was slightly different from the pie we have today in terms of the pie crust and composition. In the Middle Ages, patina and artocreas reappeared in some European countries. In Italy, the pie was named as “pasticcio”, “timballo” or “timpano de macaroni”. Something similar also occurred in England which was named “battle pies” and also the“tourte parmenienne” in France. During the 18th Century, a dish named “sea pie” became popular among French and British colonists. Jean-Pierre Lemasson (2009) described sea pie as “the direct forerunner of the tourtière of Lac-Saint-Jean”(p. 109).
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References
[1] https://en.wikipedia.org/wiki/Pork_pie
