Poachers pie recipe | Jamie Oliver recipes (2024)

FAQs

Who makes Lincolnshire poacher cheese? ›

Simon Jones, who started to make Lincolnshire Poacher cheese, is the fourth generation to be running the farm, which has been in the family since 1917.

Poaching is a cooking technique that involves heating food submerged in a liquid, such as water, milk, stock or wine. Poaching is differentiated from the other "moist heat" cooking methods, such as simmering and boiling, in that it uses a relatively lower temperature (about 70–80 °C (158–176 °F)).

West Country Cheddar meets Comté in this cheese, which typically boasts a smooth, densely creamy texture and flavours that can range from rich, savoury and brothy to long, sweet and almost pineapple-like.

Lincolnshire Poacher is a hard unpasteurised cow's milk cheese that is generally of a cylindrical shape with a rind resembling granite in appearance.

Norwegian blue cheese Nidelven Blå has been crowned the best cheese in the world for the year 2023. The crowning took place in a competition at the 35th World Cheese Awards, held at the Trondheim Spektrum indoor arena in Norway.

Poaching can be a serious threat to many wild species, particularly those protected in wildlife preserves or national parks. Many animal species have been limited in range or depleted in numbers, sometimes to the point of extinction, by the depredations of market hunters and unregulated sportsmen.

Back then, many forest animals legally belonged to the king, and the Middle English term pocchen described the punishable-by-death crime of taking/hunting wildlife from the forest and hiding it in a “pouch” or bag. Centuries later, the term “poacher” has a distinctly colonialist (and therefore racist) feel.

We're talking with world renown outlaw hunter, Charles Beaty. Charles is a best selling author & die hard deer hunter, but he's known for his spending his younger days (over 20 years) poaching Boone & Crockett class bucks off of the King and Kennedy ranches in South Texas.

Like a classic beef stew recipe, the best beef for steak pie is beef chuck, aka “stew beef.” This affordable cut of meat can sometimes be a little less tender, making it the best option for the slow roasting required for this savory steak pie.

Preheat oven to 180°C / gas 4, place pie on an oven tray and bake for approximately 40-45 minutes or until pastry is golden and risen and filling is piping hot. To prevent the pastry from browning too quickly, you may wish to cover the pie loosely with foil or parchment paper.

How do you thicken steak pie filling? ›

Flour as Pie Filling Thickener

Teaspoon for teaspoon, you will need to use about twice as much flour as you would cornstarch or tapioca to achieve the same thickening effects. Adding too much flour to your pie filling will turn it cloudy and pasty, with a distinctly floury taste.

FINO PIE THICKENING is a balanced blend of cereals and starches especially designed for thickening and stabilising pie meat.