Tag: Country Accent

Recipe: Smoked Maple Pecan Pie

Posted on by Sharman

Over on the Servus Credit Union food stage at this year’s Porkapalooza in June, Taste Alberta put together a great lineup of chefs and meat masters to share cooking tips and tricks. Chef Steven Furgiuele of Fuge Fine Meat proved that barbeque isn’t only about the meat when he hit the food demonstration stage, sharing a recipe for smoked maple pecan pie that he made using pure Mangalitsa pork lard sourced from Alberta Pork producer Country Accent.

Steve smoked up his pecans as well as his maple pecan pie using a Louisiana Grills; however, for those of us who live in apartment buildings who don’t allow BBQs (insert crying sniffle sound), I’ll just have to make do baking this pie in the oven instead.

Smoked Maple Pecan Pie
Recipe courtesy of Steven Furgiuele, Chef & Salumiere |Owner|FUGE Fine Meat Inc.

Dough (enough for 2 x 9in pies)
1 ½ cup All Purpose Flour + extra for dusting
1 ¼ cup Gold Forest Grains Red Fife (or generic whole wheat)
1 tbsp Brown Sugar
¼ tsp Baking Powder
½ tsp Baking Soda
½ lb Pure Lard
1 Egg yolk (large)
1 tbsp Vinegar, apple cider
1/3 cup Water (cold)

Combine the first set of dry ingredients and combine thoroughly.
Using a fork (or your finger tips) mix in the lard until it resembles little pellets.
Add the yolk and vinegar and mix slightly.
Add the water, only as needed, until the dough just comes together.
Flatten the dough to a disc shape, wrap in plastic and place in the fridge for an hour to firm up.

Constructing the pie
¾ cup Salted Butter
1 cup Brown Sugar
½ cup Golden Corn Syrup
¼ cup Maple Syrup 1 Orange, zest (grated fine)
1 tbsp Corn Starch
3 Eggs (large)
2 ½ cup Pecans, toasted (toasted at 250F for 10 minutes w. wood pellet grill)

Melt the butter and sugar until smooth over medium heat.
Remove from the heat and stir in the syrups and zest; allow to cool slightly.
In a separate bowl, whisk the corn starch and eggs until smooth.
Place the pecans into the prepared pie tin. Temper the syrup blend into the egg mixture and mix thoroughly. Pour the liquid mix over the pecans.
Bake at 345F for approximately 45-55 minutes or until visibly set. Allow to cool completely before cutting.

Produce Profile: Country Accent Mangalitsa

Posted on by Sharman

During this year’s Alberta Farm Days in August I visited Country Accent, where Malorie Aubé and her family raise the unique Mangalitsa heritage breed of pigs on their farm southeast of Edmonton.

Country Accent Heritage Breed

Country Accent is the only producer of the Hungarian Mangalitsa breed in western Canada. My first introduction to Malorie was at a Swine & Dine dinner last year in the Harvest Room at the Fairmont Hotel Macdonald. The heritage breed is often described as the kobe beef of pork, and chef Serge Jost took advantage of the lard producing pig by starting things off by serving the buttery smooth lard with fresh bread.

Country Accent Heritage BreedI’ve learned that the Mangalitsa heritage breed is ideal for curing, and a single animal is capable of producing 70 litres of rendered fat. In contrast to other Alberta Pork producers, Country Accent raises their pigs to two years to help add fat and develop the flavour.Country Accent Heritage Breed

On the farm tour we had an opportunity see their woolly pigs up close and even get a peek at some of the newest additions to the farm which are striped like wild African pigs. Country Accent’s pigs roam freely on the farm and I jokingly asked if I could take one of the smaller ones home. Valerie said if I could catch one I could have it; it was a challenge I was not up for.

Country Accent Heritage BreedAs the meat is very different from the more leaner pork Albertans have grown accustom to, demand in Country Accent‘s Mangalitsa breed has taken time, but interest is slowly growing, and a handful of butchers and restaurants in Edmonton and Calgary have become regular customers.Country Accent Heritage Breed

I myself have become addicted to the Country Accent pancetta cured up by Acme Meat Market in Edmonton. Country Accent products are also available at Vivo Ristorante and Fuge Fine Meat in Edmonton, and diners in Calgary can have a taste at The Living Room and River Cafe.

 

IMG_2265[1]Additionally, those interested in a taste can contact Malorie to direct buy a variety of products (fresh, frozen), 1/2 or whole pigs, as well as pure Mangalitsa or cross breeds.

 

Country Accent Heritage BreedCountry Accent Mangalitsa
Bawlf, Alberta
780.781.2744
info@countryaccent

Recipe: Pancetta & Poached Egg Carbonara

Posted on by Sharman

Pancetta & poached egg carbonaraI recently bought the most beautiful piece of pancetta at ACME Meat Market they made using Country Accent‘s Mangalitsa pork. When I took it home and crisped up some pieces in a frying pan I knew it would be perfect for a carbonara pasta dish. I’ve also been playing around with my new sous vide machine and thought it could be nice to have a soft-poached egg served on top rather than mixed into the cream sauce in the traditional way.

If you don’t have a sous vide machine don’t worry – a classic soft poached egg done in water the old-fashioned way will produce the same result. Visit ACME Meat Market or your neighbourhood butcher to source local pancetta.

What you’ll need…

150 g pancetta, diced

1/2 cup heavy cream (35%)

4 eggs

1/4 cup grated parmesan cheese, plus more for garnish

1 shallot, diced

3 cloves garlic, minced

200 g fettuccine

2 tbsp of fresh basil or parsley, chopped

ground black pepper, to taste

Directions:

If using a sous-vide machine, place four eggs in 63 C for 45 minutes.

In a large saucepan over low-medium heat, cook pancetta for 3 minutes. Add the garlic and shallots and continue to cook until shallots are transparent, approximately 3-5 more minutes. Add the cream and reduce to low to just keep warm.

Cook the fettuccine according to package directions until al dente.

Meanwhile poach your eggs.

Drain pasta and add to cream sauce; mix to coat noodles. Add parmesan and season with black pepper to taste.

Dish out four portions of pasta to each bowl and top with poached egg. If using sous vide eggs – gently crack eggs onto the top of the pasta. Top with fresh herbs, optional extra parmesan and serve immediately.

Mangalitsa Pork Butchery & Charcuterie Workshop Feb 28-29

Posted on by Sharman

Country Accent Mangalista Pork
At our December Swine & Dine at the Harvest Room in the Fairmont Hotel Macdonald, chef Serge Jost featured Country Accent‘s Mangalitsa pork throughout his menu. Often called the Kobe beef of pork, this heritage breed has strikingly long hair and fatty, marbled meat which is ideal for curing.

If you are interested in learning more about the breed (or tasting it), you’re in luck. Malorie Aube of Country Accent located in Bawlf, Alberta is organizing a workshop at Vivo Ristorante with Isabell & Christoph Wiesner, the owners of Arche De Wiskentale, Mangalitza Breeding and processing farm in Austria.

Christoph is also the president of IGWÖ, the Mangalitza Pig breeders Union of Austria. He has been breeding Mangalitza since 1999 and most of the genetic currently present in America comes from their farm.

The two day workshop February 28 -29, 2016, costs $400 and includes a dinner and beverage pairing at Vivo Ristorante, 18352 Lessard Rd, Edmonton. Spots are limited – to book your space email Malorie at malorie.aube@hotmail.com

Day 1- How to maximize yield carcass & use Mangalitsa.

Demonstration will include seam butchery, fresh cuts, and what you can do with offals and lard.

Day 2- Charcuterie
Day will include an overview of meat curing around the world, curing & aging technics & methods for whole muscles, sausages, lard.

Not into butchery? No worries. Tickets for to Vivo Ristorante‘s dinner featuring Country Accent’s Mangalista pork created by Chef Michael Hassall on February 28, 2016, are also available. Tickets are 125.00 per person, call 780.756.7710 to reserve your seat. This menu includes beverage pairings:

Insalata
red and butter leaf lettuce, limoncello vinaigrette, dried fruit, fresh fruit, toasted sunflower seeds

Salumi
selection of cured meats, mostarde, pickled vegetables, rosemary crackers, crostini

Capesante
pan seared scallops, mangalitsa lardo, beluga lentils, pink peppercorns

Gnocchi
ricotta gnocchi, red wine reduction, mangalitsa ragu, pecorino

Porketta
Roman-style marinade, roasted beets and carrots, parsnips, sour cherries, mushroom polenta

Oreo
classic oreo with a selection of gelato