Celebrating two years: Pitcairn Island arrowroot pie

Whilst working our way through this challenge, although we’ve encountered many foods and cooking styles that we haven’t tried before, it’s been unusual for us to come across a country that we’ve never heard of. The Pitcairn Islands, though, were an exception! A group of four islands in the southern Pacific Ocean, the Pitcairn Islands are a British Overseas Territory, apparently most famous as the hideaway settlement for the notorious HMS Bounty mutineers (but not famous enough for us to know that without consulting Lonely Planet).

The other distinctive thing about the Pitcairn Islands is that their total population is somewhere around the 50 mark, making it the least populous nation in the world. Unsurprisingly, then, recipes are few and far between! There is actually a cookbook out there, called (creatively) Pitcairn Island Cookbook, but not having a copy of that left us at the hands of Google, which yielded a total of two options: some sort of baked pumpkin and coconut milk concoction, and a pineapple and arrowroot pie. We opted for the latter, with a slightly vague recipe from Elite Life that required a few guesses and some instinct! Continue reading

Advertisements

Breaking free from borscht: Russian smoked fish pie

‘Russian food – well, that’s borscht, isn’t it?’

The look on Ash’s face was a mix of horror and dismay. Whilst he’ll eat beetroot if required, he is certainly not in its fan club, and memories of a Russian housemate stinking out the house by boiling beetroot were adding to the feeling of dread. Miranda’s Australian background means she’s more in tune with beetroot and its benefits, but even she wasn’t all that excited about the thought of this particular meal. However, we both had to make our peace with the fact that it’s Russia’s national dish and that’s the challenge we set ourselves when we started this project.

Fortunately for us, we were saved by Diana Henry and her lovely book Roast Figs Sugar Snow, which contains a recipe for Russian smoked fish pie with cream cheese pastry. As we mentioned a few weeks ago, we did say that if we had an appropriate recipe on our bulging shelves, we’d use it – so smoked fish pie it was! We were saved – and more than a little relieved. The book tells us that Russians love pies, so we were happy to play along. Continue reading

Too good at least: Marshallese macadamia nut pie

A few days ago marked the end of British Pie Week, so this recipe is particularly appropriate, coincidence though that may be. We didn’t eat it during British Pie Week, you see. We actually made it the weekend before, but it was equally appropriate then due to the fact that on the same weekend we watched an excellent production of Sweeney Todd. In this story based on urban legend, the pies are filled with human remains. Fortunately this was not the case in our recipe from the Marshall Islands!

Pies have also been prominent in the media lately due to the controversial decision to award the top prize at the British Pie Awards to… a pasty. This prompted debate over what a pie actually is, with the chairman of the Awards pointing out that the definition of a pie is ‘a filling totally encased in pastry’ whilst pie purists everywhere threatened to boycott next year’s Awards. Miranda’s many years of working in bakeries led her to believe that a pasty is a pasty, a pie must have a pastry lid, and a pie without a lid is a tart. Thus, seemingly by all definitions, the Marshallese recipe we have made is a tart and not a pie at all. Continue reading