Ian Russell . Raised Pork Pie
01/19/24 • 42 min
Welcome to ‘The Voice Kitchen’ podcast: Where Recipes and Voice Talent Blend! I’m your host, Cheryl Holling
From savory soups to sweet desserts, this podcast has something for everyone. Whether you're a seasoned chef or just starting out in the kitchen, ‘The Voice Kitchen’ is a place for voice actors and foodies to gather ‘round a virtual table and share their most special recipes! It will hopefully leave you feeling inspired to try some of these recipes for yourself and to experiment with some of your own creations. You don’t have to be a VO to tune in to The Voice Kitchen podcast. It’s Family friendly and fun for all, so grab a mug of your favorite beverage and a seat at The Voice Kitchen !
My guest VO Chef today is simply put, a British Male Voice Actor with a professional home studio! As an award-winning voiceover Artist of pretty much any VO Award that can be bestowed upon someone, he works in all voice over genres and has done extensive voice work in video games; voicing over 100 games with 150+ voices to his credits.
When you hear his voice you’ll understand how he makes any story, script or project truly unforgettable.
He can also supply the talents of British Women and Children, and given that might require a bit of explanation, let’s open up the kitchen to this very prolific voice talent by welcoming “Sir” Ian Russell to The Voice Kitchen.
Raised Pork Pie Recipe
Preparation and cooking time
Prep:45 mins
Cook:2 hrs and 20 mins
plus cooling and chilling time
Ingredients
For the filling
Approx 1.75 lbs pork shoulder, minced or finely chopped
Approx 1 lb pork belly, half minced and half chopped
9 oz. smoked bacon, cubed
1⁄2 tsp ground mace
2 large pinches ground nutmeg
1 tbsp fresh chopped sage
1 tsp fresh chopped thyme
1⁄2 tsp salt
1 tsp ground white pepper
For the pastry
2.43 cups plain flour
7 oz. lard
Approx 1 cup water
To finish
1 egg, beaten
6 gelatine leaves (optional)
1 1/4 cups chicken stock
Directions
STEP 1
Heat the oven to 180C/160C fan/gas 4. In a large bowl mix together all the ingredients for the filling.
STEP 2
To make the pastry, put the flour in a large bowl, then put the lard and water into a small pan and heat
gently until the lard melts. Bring just to the boil and then stir into the flour using a wooden spoon. When the mixture is cool enough to handle, (it should still feel very warm) knead well until smooth.
STEP 3
Cut off 1/4 of the dough, wrap in cling film and reserve for the lid. Roll out the remaining dough to a
circle and then place in the base of a non-stick 20cm springform cake tin. Working quickly while the dough is warm and pliable, press the dough evenly over the base and up the sides of the tin. Make sure there are no holes. Fill with the meat mixture and pack down well. Roll out the dough for the lid. Place on top of the pie. Pinch all around the edge to seal the pie. Make a hole for steam in the center, using the handle of a wooden spoon.
STEP 4
Cook in the oven for 30 mins then reduce the heat to 160C/140C fan/gas 3 and cook for 90 minutes.
Brush the top with beaten egg and return to the oven for a further 20 mins. Leave until cold.
STEP 5
Soak the gelatine in cold water for about 5 mins, then remove and squeeze out the excess water. Heat the stock until almost boiling. Remove from the heat and stir in the gelatine. Leave to cool to room temperature.
STEP 6
Use a small funnel to pour the stock into the pie through the hole in the top. Pour in a little at a time
allowing a few seconds before each addition. Place in the fridge to set overnight.
HOT WATER CRUST PASTRY - Note
Easy-to-make but make sure to shape it while the pastry is still warm and pliable as it loses its smooth texture and appearance when cool.
You may reach Ian via:
Instagram @thebritishvoice
Thank you for tuning into episode 6 of The Voice Kitchen with guest VO Chef, Ian Russell!
I’d love to know if you make this, or any of the other recipes from The Voice Kitchen, please feel free to email me at: [email protected]
Follow me on Instagram @thevoicekitchen
I’d like to thank the following voice talent who so graciously contributed their voices to the intro of the kitchen:
Jodi Krangle, Ann Lucente-Italian, Jen Keefe, Jim Edgar, Lorena Belcher, Rob Reider, Ann Lucente-English, Mark Holling, Anne Ganguzza, Jim Cooper, Rhonda Phillips, Bernie Sanders...not really, it’s Mark Holling.
Outro music specific to this episode: 'Pork' by Mr. Weebl from...
Welcome to ‘The Voice Kitchen’ podcast: Where Recipes and Voice Talent Blend! I’m your host, Cheryl Holling
From savory soups to sweet desserts, this podcast has something for everyone. Whether you're a seasoned chef or just starting out in the kitchen, ‘The Voice Kitchen’ is a place for voice actors and foodies to gather ‘round a virtual table and share their most special recipes! It will hopefully leave you feeling inspired to try some of these recipes for yourself and to experiment with some of your own creations. You don’t have to be a VO to tune in to The Voice Kitchen podcast. It’s Family friendly and fun for all, so grab a mug of your favorite beverage and a seat at The Voice Kitchen !
My guest VO Chef today is simply put, a British Male Voice Actor with a professional home studio! As an award-winning voiceover Artist of pretty much any VO Award that can be bestowed upon someone, he works in all voice over genres and has done extensive voice work in video games; voicing over 100 games with 150+ voices to his credits.
When you hear his voice you’ll understand how he makes any story, script or project truly unforgettable.
He can also supply the talents of British Women and Children, and given that might require a bit of explanation, let’s open up the kitchen to this very prolific voice talent by welcoming “Sir” Ian Russell to The Voice Kitchen.
Raised Pork Pie Recipe
Preparation and cooking time
Prep:45 mins
Cook:2 hrs and 20 mins
plus cooling and chilling time
Ingredients
For the filling
Approx 1.75 lbs pork shoulder, minced or finely chopped
Approx 1 lb pork belly, half minced and half chopped
9 oz. smoked bacon, cubed
1⁄2 tsp ground mace
2 large pinches ground nutmeg
1 tbsp fresh chopped sage
1 tsp fresh chopped thyme
1⁄2 tsp salt
1 tsp ground white pepper
For the pastry
2.43 cups plain flour
7 oz. lard
Approx 1 cup water
To finish
1 egg, beaten
6 gelatine leaves (optional)
1 1/4 cups chicken stock
Directions
STEP 1
Heat the oven to 180C/160C fan/gas 4. In a large bowl mix together all the ingredients for the filling.
STEP 2
To make the pastry, put the flour in a large bowl, then put the lard and water into a small pan and heat
gently until the lard melts. Bring just to the boil and then stir into the flour using a wooden spoon. When the mixture is cool enough to handle, (it should still feel very warm) knead well until smooth.
STEP 3
Cut off 1/4 of the dough, wrap in cling film and reserve for the lid. Roll out the remaining dough to a
circle and then place in the base of a non-stick 20cm springform cake tin. Working quickly while the dough is warm and pliable, press the dough evenly over the base and up the sides of the tin. Make sure there are no holes. Fill with the meat mixture and pack down well. Roll out the dough for the lid. Place on top of the pie. Pinch all around the edge to seal the pie. Make a hole for steam in the center, using the handle of a wooden spoon.
STEP 4
Cook in the oven for 30 mins then reduce the heat to 160C/140C fan/gas 3 and cook for 90 minutes.
Brush the top with beaten egg and return to the oven for a further 20 mins. Leave until cold.
STEP 5
Soak the gelatine in cold water for about 5 mins, then remove and squeeze out the excess water. Heat the stock until almost boiling. Remove from the heat and stir in the gelatine. Leave to cool to room temperature.
STEP 6
Use a small funnel to pour the stock into the pie through the hole in the top. Pour in a little at a time
allowing a few seconds before each addition. Place in the fridge to set overnight.
HOT WATER CRUST PASTRY - Note
Easy-to-make but make sure to shape it while the pastry is still warm and pliable as it loses its smooth texture and appearance when cool.
You may reach Ian via:
Instagram @thebritishvoice
Thank you for tuning into episode 6 of The Voice Kitchen with guest VO Chef, Ian Russell!
I’d love to know if you make this, or any of the other recipes from The Voice Kitchen, please feel free to email me at: [email protected]
Follow me on Instagram @thevoicekitchen
I’d like to thank the following voice talent who so graciously contributed their voices to the intro of the kitchen:
Jodi Krangle, Ann Lucente-Italian, Jen Keefe, Jim Edgar, Lorena Belcher, Rob Reider, Ann Lucente-English, Mark Holling, Anne Ganguzza, Jim Cooper, Rhonda Phillips, Bernie Sanders...not really, it’s Mark Holling.
Outro music specific to this episode: 'Pork' by Mr. Weebl from...
Previous Episode
Jim Cooper . Tavern Mousse Cake
Welcome to ‘The Voice Kitchen’ podcast: Where Recipes and Voice Talent Blend! I’m your host, Cheryl Holling
From savory soups to sweet desserts, this podcast has something for everyone. Whether you're a seasoned chef or just starting out in the kitchen, ‘The Voice Kitchen’ is a place for voice actors and foodies to gather ‘round a virtual table and share their most special recipes! It will hopefully leave you feeling inspired to try some of these recipes for yourself and to experiment with some of your own creations. You don’t have to be a VO to tune in to The Voice Kitchen podcast. It’s Family friendly and fun for all, so grab a mug of your favorite beverage and a seat at The Voice Kitchen !
If you’re tuning in for the first time, I invite you to listen to the pilot, or any of the previous episodes, and if you are interested in making any of the recipes shared in ‘The Voice Kitchen’, know that they live in each episode's show notes and will eventually be on their own website.
I want to wish you all a very Happy and Delicious New Year! I’m so happy to be back with a new episode and sharing another epicurean delight with you.
My guest VO Chef today, is a veteran radio personality, voice actor, author, book publisher and drummer.
His voiceover credentials run the gamut from audiobooks, e-Learning Modules, Corporate Explainer videos, radio promos and phone messaging systems.
He’s also the creator, producer & host of ‘The Hydrant’, an Inside The Actors Studio-ish video chat with the movers and shakers of the Voiceover industry.
He’s also one of the welcoming voices in the Voice Kitchen intro and a former guest on episode 27 of my other podcast, ‘19 Stories: from fear to Hope. Which I highly encourage you to listen to.
Speaking of Hope, in 2023, he published ‘The Not So Little Book About Cancer Caregiving: Be a Caregiver Warrior and Keep Your Sanity!’, which is part memoir and caregiving advice that was born from his time as a caregiver to his wife during her battle with brain cancer.
Let’s open the kitchen by welcoming the “VO Big Dog” aka Jim Cooper to “The Voice Kitchen”...
"TAVERN" MOUSSE CAKE
Crust
2 cups ground vanilla cookies (about 38 cookies)
2 tablespoons sugar
5 tablespoons unsalted butter, melted
Filling
6 tablespoons rum
1 envelope unflavored gelatin
2 1/2 cups chilled whipping cream
9 ounces good-quality white chocolate (such as Lindt or Baker's), chopped
3 8-ounce packages cream cheese, room temperature
1 cup sugar
1 cup toasted coconut
For crust:
1. Combine ground cookies and sugar in processor. Add melted butter and process, using on/off turns, until moist clumps form. Press mixture onto bottom of8 or 9-inch-diameter springform pan.
For filling:
1. Lightly toast coconut either in oven or in skillet (easier to keep an eye on in skillet) in
1/2 TBSP butter and 1 tsp of sugar. (butter and sugar are optional)
2. Place rum in a bowl. Sprinkle gelatin over to soften.
3. Bring 1/2 cup cream to simmer in a heavy medium saucepan. Remove from heat. Add white chocolate and let stand for 30 seconds to soften chocolate, then stir until melted and smooth.
4. Stir in gelatin mixture. Cool slightly.
5. Using an electric mixer, beat cream cheese and sugar in large bowl to blend.
6. Slowly beat white chocolate mixture into cream cheese mixture.
7. Using clean dry beaters, beat remaining 2 cups whipping cream in another large bowl to peaks.
8. Fold whipped cream and most of the toasted coconut into white chocolate mixture.
9. Pour filling into the prepared crust. Sprinkle top with remaining toasted coconut.
10. Cover and refrigerate overnight. (Can be prepared 2 days ahead. Keep refrigerated.)
You may contact Jim via:
Business email Address: [email protected]
Business website: https://jimcoopervo.com
Host of the hydrant : https://jimcoopervo.com/the-hydrant
I’d love to know if you make this, or any of the other recipes from The Voice Kitchen, please feel free to email me at: [email protected]
Follow me on Instagram @thevoicekitchen
I’d like to thank the following voice talent who so graciously contributed their voices to the intro of the kitchen:
Jodi Krangle, Ann Lucente-Italian, Jen Keefe, Jim Edgar, Lorena Belcher, Rob Reider, Ann Lucente-English, Mark Holling, Anne Ganguzza, Jim Cooper, Rhonda Phillips, Bernie Sanders...not really, it’s Mark Holling.
Outro music specific to this episode: 'Mousse Cake' by Hmm, That's Strange
Intro/Outro Music: 'Jazzy Cooking Show' by FMT
Thank you for li...
Next Episode
Holly Adams . Tamale Pie
Welcome to ‘The Voice Kitchen’ podcast: Where Recipes and Voice Talent Blend! I’m your host, Cheryl Holling
From savory soups to sweet desserts, this podcast has something for everyone. Whether you're a seasoned chef or just starting out in the kitchen, ‘The Voice Kitchen’ is a place for voice actors and foodies to gather ‘round a virtual table and share their most special recipes! It will hopefully leave you feeling inspired to try some of these recipes for yourself and to experiment with some of your own creations. You don’t have to be a VO to tune in to The Voice Kitchen podcast so grab a mug of your favorite beverage and a seat at The Voice Kitchen!
I hope you enjoyed the Raised Pork Pie recipe shared in our last episode by The British Voice, Chef, Ian Russell.
This week we’re traveling from the U.K. to talk about another kind of savory pie VO Chef Holly Adams.
Holly Adams,is an award winning SAG-AFTRA voice actor, loves stories and the characters contained within them. Whether she’s narrating an audiobook, bringing animated characters to life, or voicing commercials, Holly combines authenticity, integrity and fun.
Holly began her professional acting career as a stage and film performer, and now narrates audiobooks, explainer videos and educational media, and performs for animation, video game and e-learning projects. Her conservatory training-along with the many moves she made with her family while growing up - expanded her dialect and language skills.
Holly continues to perform for stage, screen and circus’ in the U.S. and abroad.
Let’s meet this multi-talent by opening 'The Voice Kitchen' with our guest chef who will completely lose it if you color outside the lines... Ms. Holly Adams...
Tamale Pie (GF and Vegan friendly)
350 degree oven
Ingredients:
Filling:
1 onion (super important ingredient)
1-3 cloves garlic (whatever suits you)
1 Tbsp Olive oil (or more)
2 tsp Chili powder (or something else you prefer–we love to use chipotle and other spices, but I’ve even made a curry version.
Cumin if you feel like it
2 cups cooked/canned beans
Salt
Large dollop (optional) Tomato paste or ketchup or tomato chunks, whatever
1⁄2 cup olives THIS MAKES THE DISH AMAZING
1.5 cups Veggies (Use a variety–corn, celery, green pepper, broccoli, leftover veg stew, squash, it really doesn’t matter)
Crust:
3 cups boiling water* or
2 cups boiling water and 1 warm milk-substitute or milk or leftover “on the verge” half-and-half, whatever
1 cup coarse cornmeal OR 1.5 cups regular cornmeal (I use gf)
1 tsp salt
Chili powder or spices you prefer
1⁄4 - 1⁄2 cup cheese/cheese substitute, nutritional yeast, nuts , corn, whatever
Saute onion and garlic.
Add spices and smoosh garlic.
Add beans and smoosh them.
Add everything else.
Cornmeal– for COARSE cornmeal, boil water and slowly add cornmeal.
For REGULAR cornmeal, slowly stir into 1 cup COLD water then add boiling water (or boiling water then warm “milk”).
Cook and stir until pretty thick, then add spices.
Pull from the burner, add cheese, corn, etc.
Grease 8x8 inch pan or 9 inch pie dish
Spread 2⁄3 cornmeal mixture on bottom and sides
Pour in veg mixture
Splat remaining cornmeal mixture on top (don’t worry if it doesn’t cover it).
Sprinkle cheese or whatever on top.
Bake for about 30 minutes !
Thank you for tuning into Episode 7 of The Voice Kitchen with guest VO Chef, Holly Adams.
You may reach Holly via:
Instagram: @hol.adams
Facebook (pro page): https://www.facebook.com/hollyadamsnarrator/
LinkedIn: https://www.linkedin.com/in/holly-adams-actor/
I’d love to know if you make this, or any of the other recipes from The Voice Kitchen, please feel free to email me at: [email protected]
Follow me on Instagram @thevoicekitchen
I’d like to thank the following voice talent who so graciously contributed their voices to the intro of the kitchen:
Jodi Krangle, Ann Lucente-Italian, Jen Keefe, Jim Edgar, Lorena Belcher, Rob Reider, Ann Lucente-English, Mark Holling, Anne Ganguzza, Jim Cooper, Rhonda Phillips, Bernie Sanders...not really, it’s Mark Holling.
Outro music specific to this episode: 'Hot Tamale' by The Righteous Brothers
Intro/Outro Music: 'Jazzy Cooking Show' by FMT
Thank you for listening. Remember to like, follow and share!
I look forward to welcoming another VO chef next week. Until then, The Voice Kitchen is closed.
Please remember to Like, Follow...
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