Christmas is one of Pip Goring’s favourite times of year as she adores having the family around her enjoying food and wine. She is a passionate cook and has inspired and passed on many of her skills to her children, three of whom now cook regularly for events on the estate. We thought that this was the perfect time of year to share a couple of Pip’s recipes as part of our Chef Series.
Pip grew up with her family in Cape Town where it was always very hot weather at Christmas and they would therefore have their Turkey cold. They would also have ‘Great Grandma’s Macaroni’ which uses up all the parts of the turkey that people often don’t know what to do with and is a recipe that works equally well hot or cold. They would serve it with this delicious piccalilli. For your drinks, the zesty fresh character of our Brut NV is a wonderful match for the richness of the meat in the macaroni.
GREAT GRANDMA'S MACARONI
WITH PICCALILLI
For Great Grandma's Macaroni:
500g Long Macaroni
3 Sausages (Skinned) or 200g Sausage Meat
Turkey Giblets, including the gizzards & heart with tough parts removed
2-3 Chicken or Duck Livers
4 Thin Slices of Cooked Ham (Chopped)
Small handful Fresh Parsley (Chopped)
1 Medium Onion (Chopped)
2 Garlic Cloves (Chopped)
½ cup Olive Oil
1 tbsp Butter
1 cup Cheddar Cheese (Grated)
2 Eggs (Beaten)
3 tbsp Toasted Breadcumbs
Salt & Pepper to season
For the Piccalilli:
200g Cauliflower Florets
100g Green Beans (Cut into 2cm lengths)
100g Baby Broad Beans (Blanched briefly in Boiling Water)
200g Courgettes (Cut into thin 2cm lengths, like the Green Beans)
200g Pickling Onions
200g Sweet Potatoes or Carrots (Cut into small 1cm cubes)
10 Preserved Garlic Cloves (Halved) or Fresh Cloves (Finely Chopped)
200g Maldon Sea Salt
1 ½ Pints White Wine or White Malt Vinegar
½ tsp English Dry Mustard
½ tsp Mustard Seeds
½ tsp Ground Ginger
¼ tsp Chilli Powder or Dry Chilli Flakes
100g Light Muscovado Sugar
1 ½ tbsp Cornflour
1 tsp Tumeric Powder
GREAT GRANDMA'S MACARONI
PICCALILLI