Chef Series Recipe: Pip Goring, Wiston Estate
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
Ingredients
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
- Boil macaroni with plenty of salted water with 1 tbsp olive oil. Drain once al dente.
- Fry onion, giblets, livers, sausage meat in the rest of the olive oil and butter for 10 minutes. Add garlic and fry gently for few more minutes. Season.
- Stir this through the macaroni and then put it all into an ovenproof dish. Sprinkle with half the chopped parsley and all of the grated cheese.
- Pour over beaten eggs.
- Cover tightly with either greaseproof paper or a lid and bake at 170˚C for 20-25 minutes.
- Remove lid and allow to cool slightly before sprinkling with the toasted breadcrumbs and extra parsley. Equally delicious hot or cold.
PICCALILLI
- Mix all the vegetables together in a large bowl sprinkling salt in between each layer. Leave overnight.
- Next day drain the vegetables and rinse off all the salt. Rinse twice more.
- Pour the vinegar into a pan and stir in the mustard powder, seeds, ginger, dry chillies or chilli powder. Bring to a simmer.
- Add the vegetables and simmer until just tender but still in chunks and crunchy. Add the sugar and simmer for further 1-2 mins.
- Mix the cornflour and turmeric with 2 tbsp of cold water. Stir this into the pan and boil for 2-3 minutes.
- Leave to cool for 15 minutes and then pour the Piccalilli into hot sterilized Kilner or other jars. Cover with a disc of wax paper before sealing the lids. Will keep for up to 3 months.
- Serve with Cold Turkey, Ham and Grandma’s Macaroni, together with a glass of Wiston Brut NV.
