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COUNTRY LIFE IN BC • MARCH 2019 Celebrate spring by eating outside


Spring's light is right for enjoying these savoury bites We’ve made it through the shortest, darkest


days of the year. The winter solstice, when artificial light


Jude’s Kitchen JUDIE STEEVES


brightens our waking lives is a fading memory and we


can celebrate the return of longer days and natural light with the arrival of the spring equinox, March 20.


With that in mind, I’m all for turning to traditional outdoor eats with which to celebrate spring’s return. We could pack a picnic basket and head into the woods; spread out a chequered cloth and lay out our feast. Or, we could light the campfire or barbecue and cook our meal outside as well as eating it in the open air. Whichever option you choose, food simply tastes better when it’s eaten outside, under the natural light of the sun, or even beneath a brolly, awning or tree if the sun is caught up in raindrops. My dear friend Jan makes a very special, traditional English-style pie, cut into slabs for serving, that’s just delicious eaten outdoors on a picnic blanket with a simple green salad on the side. Or, you could haul out the barbecue – whether a big one on the patio or a portable one at a campsite. Light it up and barbecue a steak. Alongside that juicy hunk of beef, grill a few


vegetables such as colourful chunks of peppers, thickly-sliced zucchinis, slices of potato and that springtime special, fresh asparagus. The potato might require a little more cooking,


unless you start it off in the microwave, but the rest need very little time on the barbecue and they can even be finger food if you’re camping. Some garlic bread or fresh buns and your meal is complete and very satisfying – cooked and eaten outdoors in the fresh air. I love spring.


HONEY-GINGER BBQ STEAK


You can use a less tender cut such as flank (although it is pricey for an economical cut), flat iron steak, skirt steak or Denver steak and marinate it for the afternoon or even overnight, prior to grilling to add flavour and help tenderize it. If taking it camping, toss it into a strong, re-sealable plastic bag with its marinade before you go, to simplfy the meal once you’re at the campsite. To serve, slice the steak across the grain for tender pieces.


2 lb. (1 kg) beef steak 2 tbsp. (30 ml) grated fresh ginger 2 cloves grated garlic 2 green onions 1/4 c. (60 ml) soy sauce 3 tbsp. (45 ml) honey 2 tbsp. (30 ml) wine vinegar 2 tbsp. (30 ml) orange juice 1 tsp. (5 ml) sriracha hot sauce


• Place steak in a strong bag or container with a well-sealed lid. • Grate ginger and garlic, mince green onions and combine well with remaining ingredients and pour over the steak in the plastic bag or storage container, turning the meat over so it’s well- covered with the marinade. • Refrigerate, but continue to turn it over every few hours to let all sides of the meat marinate evenly. • Remove from the cold 15-20 minutes before grilling while the barbecue is heating up. • Grill for five minutes or so a side for medium-rare. Let stand on the cutting board for five minutes before slicing across the grain to serve. • Serves 4-6.


JAN’S SPECIAL PICNIC PIE Not just for picnics: Jan’s special twist on an English pie uses chicken in place of veal. JUDIE STEEVES PHOTO


This is based on the traditional English veal and ham pie, but Jan uses chicken in place of veal. It looks really special, and tastes fabulous too. It’s best made in a special paté pan with sides that come off, but they are a specialty item, so not everyone has one. If using a regular loaf pan, better line it with greased foil or parchment paper, so you can lift it out. Pair this with a dry but juicy BC Riesling or Viognier wine or a dry rose.


Hot water lard pastry for a double-crust pie 1 egg yolk 1 lb. (454 g) ham cubes


2 tbsp. (30 ml) butter


1.5 lb. (680 g) boneless chicken 1/3 c. (75 ml) chicken broth 2 tbsp. (30 ml) fresh lemon juice 1 tsp. (5 ml) salt


1/2 tsp. (3 ml) tarragon


1/4 tsp. (1 ml) white pepper 1 envelope unflavoured gelatin


6 green onions


1 tbsp. (15 ml) Madeira (or port/sherry) 1/3 c. (75 ml) brandy


1/4 c. (60 ml) fresh parsley


2 tsp. (10 ml) minced lemon zest 1/2 tsp. (3 ml) dried marjoram 1/4 tsp. (1 ml) dried thyme 4-6 hard-cooked eggs


1 c. (250 ml) chicken broth


• Prepare a hot water lard pastry suitable for a meat pie; enough for a double-crust pie, and beat the egg yolk in a small bowl and set aside.


• Cut boneless ham into small cubes. Mince the white part of green onions or a small red onion. • Saute ham with the minced onions, butter and wine, for just a few minutes, until dry, then remove to a large bowl.


• Cut chicken into small cubes and add to the bowl with brandy, chicken broth, minced parsley, lemon juice and minced zest, herbs and spices, and mix well. • Roll out about two-thirds of the pastry in a 13x18-inch rectangle, a quarter-inch thick. Carefully ease dough into a well-greased 9x5x3-inch loaf pan.


• Press the dough gently into the bottom of the pan and up the sides, leaving a quarter-inch overhang, but trimming away remaining pastry. • Spread about half the ham mixture in the pan. Place hard-cooked eggs in a row down the centre of the filling, trimming the ends of the eggs, if needed, so they fit well and extend tightly from one end to the other. Top with the remaining ham mixture.


• Pre-heat oven to 425° F. • Roll out remaining dough a quarter-inch thick, in a rectangle about 10x6 inches and place it over the ham mixture in the pan. Gently pinch the two pieces of pastry together so they seal well. Cut a half-inch circle in the centre of the top crust.


• Roll out the scraps and cut leaf shapes to decorate the top of the pie. Brush the surface of the pie with the beaten egg yolk and arrange the shaped dough on top to decorate the pie, brushing them as well. • Bake 15 minutes, then reduce the heat to 350° F and bake 45 minutes further. Reduce heat to 325° F and bake for another hour. Then, cool on a wire rack for 15 minutes.


• Prepare gelatin in the chicken broth in a small pot over low heat. Once it dissolves, use a small funnel to pour it into the hole on the top of the pie, a couple of spoonfuls at a time. Tilt the pie to distribute the broth evenly.


• Cool completely on the rack and then refrigerate for four hours or overnight. • Slice thickly and serve with pickles and salads.


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