Recipe: The Parson's Nose - Beef shin, stout and oyster pie with champ, cabbage and bacon and angel on horseback
We celebrate the Hillsborough Oyster Festival with some superb seafood recipes from three of the town’s top restaurants.
What you'll need
FOR THE PIE FILLING
500g shin of Dexter beef, bone and marrow included
8 Strangford oysters
1 sprig thyme
1 litre brown chicken stock
Half litre stout
1 tbsp sugar
Salt and pepper
FOR THE PIE CASE
200g plain flour
Pinch of salt
2-3 tsp of chilled water
FOR THE PIE LID
200g strong flour
125ml chilled water
Squeeze of lemon juice
1 egg yolk for egg wash
Pinch of salt
FOR THE CHAMP
4 spring onions
FOR THE ANGELS ON HORSEBACK
100g Dexter beef fillet
1 tbsp sea salt
1 tsp sugar
Couple sprigs of thyme
FOR THE CABBAGE AND BACON
400g Hesby cabbage (or similar spring cabbage)
100g smoked streaky bacon
8 spring onions
To make the pie filling, cut shin into two steaks. Trim off excess sinew and season with salt and pepper. Brown on both sides in a hot pan with a little oil. Add shallots, thyme, sugar and cook for a further couple of minutes. Add stout and stock.
Reduce liquid by half, place on tray and refrigerate until cold. Vacuum pack and poach in water bath at 80°C for 6-7 hours until tender. Remove shin from liquid and remove any excess sinew. Flake meat. Set aside.
Remove marrow from bone, dice and set aside. Strain the stock and reduce until sauce is the right consistency and check seasoning. Add shin and marrow and shelled oysters.
To make the pie case, rub the lard, butter, flour and salt together then add cold water and bring together. Leave to rest for 30 minutes.
Roll the pastry out as thinly as possible. Line four large dariole moulds or similar pie cases. Rest again for 20 minutes. Blind bake for 20 minutes at 170°C/gas 3/325°F and then a further two minutes without the lining, then brush with egg wash and bake for another minute. Trim off any excess pastry.
For the pie lid, sift flour and salt together in mixing bowl. Cut butter into small pieces, add lemon juice, water and butter. Mix lightly with a knife until a dough has formed and press pastry gently together but don’t overwork it. Rest for 30 minutes.
Roll out as thinly as possible. Cut into discs to top the pie case. Leave to rest for 20 minutes. Add the pie filling to cooked pie case. Top with pie lid and brush with egg wash and pierce centre. Cook for 5 minutes at 220°C/gas 7/425°F.
To make the champ, bring potatoes to boil in lightly salted water and simmer until cooked. Strain and pass through a potato ricer. Set aside. Bring spring onions, butter and milk to the boil. Add to potatoes until desired consistency. Check seasoning.
To create your angels on horseback, season beef fillets with salt, sugar and thyme. Wrap tightly in clingfilm and refrigerate overnight. Remove clingfilm and pat dry. Cut four thin slices. Open four oysters and wrap them in the beef slices.
To cook your cabbage and bacon, remove the outer leaves of the cabbage and cook in salted boiling water for 2 minutes. Remove and set aside. Finely shred inside of cabbage and add to finely sliced shallots, spring onions, and bacon. Sweat until soft in butter. Layer outer cabbage leaves on clingfilm and cover with bacon and cabbage mixture. Roll tightly in clingfilm.
To dish up, place spoonful of champ on plate and add a little extra sauce through the hole of the lid of the pie. Place beside champ. Slice cabbage sausage into four and place beside pie and top with ‘angel on horseback’.