British Pie Week Staff Favourites Day 3

Today is the turn of yours truly in our staff favouite pie series for British Pie Week. I have worked here for the last four years and over that time my job role has ranged from picking and packing orders in the cutting room to answering the phones, inputting invoices, posting on our social media and, obviously since you’re reading this, writing our blogs. I wasn’t always into food and in fact used to be an incredibly fussy eater however I have always enjoyed a good pie. I would argue that my husband makes the best pies but since that wasn’t an option here my favourite has to be the Kickin Chicken curry pie from Chunk of Devon.

This lightly spiced pie is packed full of flavour from the chunks of tender chicken marinaded in curry spices mixed with onions, tomatoes and peppers in a creamy coconut curry sauce. The buttery shortcrust pastry is lovely and crisp which compliments the filling and paired with some classic chunky chips this is my idea of a perfect pie.

Q&A with Bethany

Q: Favourite Pie and why?
A: Usually I would choose my husbands homemade Chicken & Chorizo pie with a suet pastry top which is basically a huge dumpling and utterly delicious but for this I have chosen the Kickin’ Chicken Curry pie. It’s so full of flavour with just a hint of spice which I love.

Q: Chips or Mash?
A: It’s got to be proper thick cut chips deep fried so they are crispy on the outside and lovely and fluffy on the inside.

Q: If you had to eat only one meal for the rest of your lift that would it be?
A: To start I would choose a fish platter mostly because I can never just choose one thing! So on it would be some smoked salmon pate, lightly dressed handpicked crab and grilled oysters with a lemon and thyme butter with some sour dough bread and lots of salted butter – preferably black garlic butter which is absolutely delicious. Then a crab risotto topped with cod loin wrapped in parma ham with some roasted cherry tomatoes and finally a sticky toffee pudding with proper Devon clotted cream. I’ll be the size of a house when I’m finished!

Q: How long have you worked at Isca Foods?
A: I think four years… it’s a bit of a blur.

Q: What is your role at Isca?
A: Assorted! Anything from inputting invoices, posting on social media, answering the phones etc.

Q: Have you always wanted to work in the Food Industry?
A: No but it seems to be where I have ended up, I love eating and writing about food so I think I’m in the right place!

Q: What do you look forward to doing most when lockdown restrictions have eased completely?
A: Definitely going out for some nice food and drinks with friends. Dinner, pub lunch, breakfast, brunch, afternoon tea, cocktails, anything. I’m looking forward to eating something that I haven’t had to cook or clear up.

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British Pie Week Staff Favourites Day 2

Tracey is the second staff member to feature in our staff favourite pie series. Tracey has worked here for six years as a picker and packer in our warehouse as well as a delivery driver. She is also proficient in cutting our block cheeses down to size although this skill has been somewhat neglected over the past few months as we have kept her too busy in the packing room!

Chips are Tracey’s preferred accompaniment to pie and we have to agree that perfectly cooked chips – deliciously fluffy on the inside and golden and crispy on the outside – are hard to beat. The pie that Tracey has chosen as her favourite is the Homity, this is a slightly old fashioned Irish recipe given a Devon twist by Chunk of Devon. A vegetarian classic made with potato, mature Cheddar cheese, onion and garlic and topped with more cheese this is the ultimate cheese lovers delight. The topping is wonderfully oozy and the garlic and cream in this recipe make it rich and hearty – perfect for cold winter days.

Q&A with Tracey

Q: Favourite Pie and why?
A: Homity Pie, different to having gravy in your pie and the flavour is lovely.

Q: Chips or Mash?
A: Chips

Q: If you had to eat only one meal for the rest of your lift that would it be?
A: Roast Dinner

Q: How long have you worked at Isca Foods?
A: Coming up to 6 years in August

Q: What is your role at Isca?
A: Picker

Q: Have you always wanted to work in the Food Industry?
A: Yes from when I did a day at college when I was at school, then when I finished school and went onto college I studied Catering and Hospitality for 2 years.

Q: What do you look forward to doing most when lockdown restrictions have eased completely?
A: Meeting up with family

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It’s British Pie Week!

And just like that it’s the time of year again where the humble pie gets a publicity hit. British Pie Week celebrates everything good about the pie from the delicious buttery pastry (we’re into shortcrust but props to puff and suet pastry toppings too!) to the rich, more-ish filling we love all things pie and this week we want to share that love with you.

Chunk Pies are a very popular go to if staff have forgotten their lunch which funnily enough happens quite often (any excuse for a Chunk Pie for lunch!)
We’ve asked five of our fabulous staff members their favourite Chunk of Devon pie and we’re starting today with the Boss Man himself, Liam!

Liam has been at Isca for over 10 years now, he has been running the business for several years as his father (Tim) wanted to take a back seat.

Liam is very partial to the Ultimate Steak Pie, the classic combination of steak and gravy!
He does also have a close second favourite being the chicken, bacon and leek pie, which comes down to the creamy gravy and the perfect flavour combos.

 

Q&A with Liam

Q: Favourite Chunk Pie and why?
A: I have two Chunk pies that are up both up there, the Ultimate Steak pie and the Chicken, bacon and leek pie.
The steak is just what a good pie should be, tender meat with a hearty gravy, and the chicken and bacon is just the best flavour combination.

Q: Chips or mash?
A: Would depend on what I am having to accompany it but I think mash with pie definitely!

Q: If you had to eat one meal for the rest of your life what would it be? 
A: Lamb roast with all the trimmings and a good old cheese board for pudding

Q: How long have you worked at Isca? 
A: 10 years plus

Q:  What is your role at Isca? 
A: Managing Director

Q: Have you always wanted to work in the food industry?
A: No, my main background is I.T (which still comes in very handy at Isca) but I hadn’t planned to be at Isca until in between jobs. Dad had some work for me and then I ended up staying; years later Dad wanted to take a backseat so I took on the running of the business and the rest is history as they say!

Q: What do you look forward to doing most when lockdown restrictions have been eased completely?

A: Seeing family and friends, playing sport again and going out for some good food again!

 

Look out for our chat with Tracey tomorrow..!

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British Pie Week: Chunk of Devon

Chunk logoWe couldn’t get through a whole British Pie Week without mentioning Chunk of Devon. These pie and savoury producers have been making their award-winning pies since 2006 at ‘the pie factory’ in Ottery St Mary. The combination of locally sourced ingredients and rich, buttery pastry results in some truly delicious pies. We asked members of the Isca Foods team what their favourite pies in the range were:

chicken & baconLiam – Managing Director – Chicken & Bacon Pie
This creamy chicken pie is a classic favourite among our staff and indeed the nation. In a study conducted by Jus-Rol last year to find out Britain’s favourite pies the Chicken & Bacon came in at number 9. Succulent chicken breast and thigh combined with smoked bacon and leeks in a creamy white wine sauce make this pie a delicious treat.

spicy jackTracey – Food Picker – Spicy Jack Pie
The Spicy Jack Pie is the newest addition to the Chunk range. Packed with jack fruit, squash, peppers and sweet potato this lightly spiced pie is bursting with flavour and, now wrapped in wholewheat pastry, is suitable for vegans!

 

steak & stiltonKarl – Floor Supervisor – Steak and Stilton Pie
The Steak & Stilton has already been mentioned this week so it’s no surprise that it comes up as one of our staff favourites. This pie is made with quality beef, tangy Stilton and buttery garlic mushrooms and is wrapped in delicious short crust pastry. What more could you want from a pie?

Bethany – Administrator – Kickin’ Chicken Curry Kickin_chicken_piePie
This pie has been a huge hit with our customers since its introduction a few years ago. Tender chicken chunks are cooked in a light and creamy curry sauce with onions, peppers and potato and wrapped in buttery shortcrust pastry. The filling is full of flavour with a slight kick for lovers of spicy curries!

For the whole of March we will be running a promotion on the Chunk of Devon Homity pies to celebrate Pie Week! This delicious vegetarian pie is filled with potato, mature Cheddar cheese, onion and garlic and topped with more West Country Cheddar cheese. Get in touch for full details!

Click here to view the whole Chunk of Devon range of pies, pasties and savouries. Happy Pie Week!Facebooktwitterinstagram

British Pie Week: Fish Pie

It’s British Pie Week! To celebrate we are posting recipes for our five favourite pie fillings all this week from Steak & Stilton to Goats Cheese & Butternut Squash. Today’s pie is an old fashioned Fish Pie.

This creamy, cheesy mash topped pie is a bit different from our other recipes. We’ve used smoked haddock, smoked salmon and cod but really this can be made with any fish you like. The mash is enhanced with butter and mature Cheddar as well as breadcrumbs and parmesan for a deliciously crunchy topping.

Ingredients (serves 4):haddock (2)
400g potatoes (preferably Maris Piper), peeled and cut into chunks
400ml milk
2 tbsp butter
2 tbsp plain flour
1 tsp Dijon mustard
200g mature Cheddar, grated
150g cod, cut into chunks
150g smoked haddock, cut into chunksbarbers vintage
100g smoked salmon, sliced
1 tbsp breadcrumbs
1 tbsp parmesan, grated

Method:
1: Put the potatoes in a saucepan, add freshly boiled water and salt and bring to the boil. Simmer for 15-20 minutes until tender, drain and leave to cool.
2: Heat the butter in a saucepan over a low heat, add the flour and stir to a paste. Gradually whisk in the milk and simmer for 3-4 minutes stirring regularly. Then add the mustard and half of the grated Cheddar.
3: Add the fish and stir to combine with the sauce. Cook for 8-10 minutes.
4: Heat the grill and mash the potatoes to your liking with the rest of the grated Cheddar.
5: Transfer the fish mix to a heatproof dish and top with the mashed potatoes. Add the breadcrumbs and parmesan and grill for 10-15 minutes or until the top has turned golden brown. Serve immediately.

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British Pie Week: Steak & Stilton

It’s British Pie Week! To celebrate we are posting recipes for our five favourite pie fillings all this week from Steak & Stilton to Goats Cheese & Butternut Squash. Today’s pie is a classic Steak & Stilton.

This is a classic for a reason, tender steak, hearty gravy and tangy blue Stilton all wrapped in buttery pastry. This is a comforting winter dish, guaranteed to warm you up this week.

Ingredients (serves 4):
400g braising steak, cut into cubes
25g plain flour
2 tbsp vegetable oil
1 onion, dicedstilton
1 bay leaf
1 clove garlic, crushed
1 tbsp dried thyme
400ml beef stock, made using 1 stock cube
150g Stilton
2 carrots, peeled and diced
1 pack ready made puff pastry
1 egg, beaten
Salt and pepper

Method:
1: Put the steak in a bowl and toss together with the flour.
2: Heat the oil in a non stick sauce pan and fry until lightly browned. Transfer to a plate.
3: Add more oil to the pan if necessary and fry the onion and garlic until softened.
4: Return the beef to the pan and add the stock, bay leaf, thyme and carrots. Season with salt and pepper and bring to the boil. Cover and simmer for 1 hr 30 minutes or until the beef is tender. This can be done in advance.
5: Remove the bay leaf and crumble in the Stilton.
6: Pre heat the oven to 200C, Gas Mark 6.
7: Prepare a floured surface. Halve the pastry and roll into 2 balls. Take 1 and roll it out to the thickness of a £1 coin and the correct size diameter for your pie dish. Do the same for the lid.
8: Line your pie dish with the pastry and spoon in the filling, brush the rim with egg and add the lid. Trim the edges and crimp together to seal. Make a small hole in the centre and brush with the remaining egg.
9: Bake for 30-40 minutes or until the pastry is golden brown. Serve immediately.

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British Pie Week: Butternut Squash & Goats Cheese Pie

It’s British Pie Week! To celebrate we are posting recipes for our five favourite pie fillings all this week from Steak & Stilton to Goats Cheese & Butternut Squash. Today’s pie is another favourite: Butternut Squash, Spinach & Goats Cheese.

This pie is our go-to vegetarian pie, the combination of savoury goats cheese with sweet roasted butternut squash is a delicious take on the traditional Greek dish Spanakopita, a feta and spinach filo pie. The filo is intensely crisp and more-ish whilst being super easy to prepare.

Ingredients (serves 4):capricorn goat
1 butternut squash, peeled and cut into cubes
2 red onions, sliced
1 garlic clove, crushed
½ tsp chilli flakes
400g fresh spinach leaves
200g goats cheese, crumbled
4 sheets filo pastry
2 tbsp olive oil
Salt and pepper

Method:
1: Pre-heat the oven to 220C, Gas Mark 7 and add 1 tbsp olive oil to a roasting dish.
2: Place the squash, onions, garlic and chilli flakes into the roasting dish and mix together well, ensuring an even covering of spices and oil. Roast for 30 minutes or until lightly browned.
3: Meanwhile wilt the spinach: put the spinach in a pan of just boiled water for 1 minute. Remove and immediately place in a bowl of iced water. Set aside.
4: Remove the roasting dish from the oven and tip contents into your pie dish, add the spinach and goats cheese and stir to combine.
5: Brush the filo sheets with the remaining olive oil and layer onto the top of the pie dish until completely covered, scrunch up the ends.
6: Bake for 30-40 minutes or until the pastry is crisp and golden. Serve immediately.

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British Pie Week

It’s British Pie Week! To celebrate we will be posting recipes for our five favourite pie fillings all this week from Steak & Stilton to Goats Cheese & Butternut Squash. Today’s pie is a personal favourite: Chicken & Chorizo.

This pie came about from a love of chorizo in and on anything. The sherry adds a delicious sweetness and the parsley and cream make the filling incredibly more-ish. Topped with a shortcrust pastry lid some people would argue that this is technically not a pie however we believe that the flavour speaks for itself. Trust us and try for yourself following the recipe below.

Ingredients (serves 4):
8 chicken thighs, cut into chunks
1 tbsp sunflower oil
200g chorizo, diced
25g plain flourchorizo
1 onion, diced
100ml dry sherry
140ml single cream
2 tbsp dried parsley
400ml chicken stock
Salt and pepper
Pastry:
250g self-raising flour
150g beef or vegetable suet
½ tsp baking powder
½ tsp salt
1 egg, beaten

Method:
1: Heat the oil in a saucepan and add the chicken. Cook until brown and transfer to a plate.
2: Add the onion and chorizo to the pan and cook for 2-3 minutes or until the onions begin to turn slightly orange from the chorizo oil. Stir in the flour and then add the sherry. Bring to the boil and allow to boil for 2 minutes or until most of the liquid has evaporated.
3: Return the chicken to the pan and add the stock, parsley and seasoning. Cover with a lid and simmer for 30 minutes.
4: Meanwhile prepare the pastry. Mix all the ingredients in a bowl and add cold water, 1 tbsp at a time until a dough begins to form. Roll into a ball, cover and chill for 20 minutes.
5: Pre-heat the oven to 200C, Gas Mark 6.
6: Once the chicken is tender add the cream to the pan and stir. Turn up the heat and allow some of the liquid to evaporate, resulting in a white sauce consistency.
7: Roll out the pastry on a floured surface to around ½cm thick.
8: Transfer the filling to a pie dish and top with the pastry. Seal the edges using your fingers to crimp the pastry into the dish. Make a small hole in the centre to allow air to escape. Brush with the egg and bake for 40-45 minutes or until the pastry is golden brown. Serve immediately.

Tried this recipe? Tag us in your pie creations via our social media pages below 🙂Facebooktwitterinstagram

British Pie Week!

SteakStiltonPieCropIt’s British Pie Week! Originally a marketing campaign by ready made pastry company Jus-Roll, British Pie Week has evolved into so much more with many restaurants, bakeries and good old fashioned pie shops offering traditional staples as well as new innovations.

We have been suppliers of Chunk of Devon pies for a long time. Traditional pie and pasty makers since 2006 and based in Ottery St Mary, they are producers of multi award winning pies, pasties and sausage rolls with a variety of flavour combinations, all wrapped in their signature buttery pastry. All of their products are made using locally sourced ingredients and they pride themselves on delivering great tasting pastries without any additives and preservatives.

There are many different flavours to discover from traditional steak pie with redfishpie wine, bacon and baby onions to tender lamb pasty with sundried tomatoes, fresh rosemary and caraway seeds and goats cheese pie with butternut squash, sweet potato and red onions. For a limited time only they are also offering their Posh Fishpie which is filled with pollock, salmon, smoked haddock and prawns in a creamy cheese sauce.

According to a recent survey 75% of households consume some sort of pie every week. Why not make it a good one and order your Chunk of Devon pie today!Facebooktwitterinstagram

Chunk of Devon – Ricardo’s Pie

New Chunk Of Devon – Ricardo’s Pie now available to purchase here at ISCA Foods.

Inspired by a trip to Mexico, this great chilli pie has a slightly spicy kick and is suitable for vegetarians!
Quorn, peppers, kidney beans, a mild chilli salsa and topped with crushed tortilla chips, then melted mature cheddar cheese!

Why not give it a try…..Please get in touch for more details. RRP £2.95Ricardo's PieFacebooktwitterinstagram