For the jelly put all the ingredients into a large pan, cover with water and bring to the boil. Cover and simmer gently for 3 hours.
Strain through a very fine sieve into a clean pan and boil vigorously until reduced to 600ml/1 pint. Season to taste and leave to cool.
To make the filling cut the pork and bacon into 1cm/½ in pieces. Put half of the pork and 55g/2oz of the bacon into a food processor and process using the pulse button until coarsely chopped.
Scrape into a bowl and stir in the rest of the diced pork, bacon herbs, spices, anchovy essence, 1 tsp salt and some pepper.
Fry a little piece of the mixture in sunflower oil, taste and adjust the flavourings if necessary.
To make the pastry, sift the flour and salt into a food processor or mixing bowl. Rub in the butter until the mixture looks like fine breadcrumbs.
Beat the whole egg with the egg yolk and water and gradually stir into the dry ingredients to make a soft dough. Knead briefly until smooth then cut off one third of the mixture and set it aside for the lid.
Roll out the larger piece and use to line the base and sides of a 20cm/8in clip-sided cake tin, leaving the excess pastry overhanging the edges.
Preheat the oven to 200C/400F/Gas 6.
To assemble the pie spoon the pork filling into the tin and slightly round the top of the mixture to give the finished pie a nice shape.
Brush the edge of the pastry with beaten egg. Roll out the remaining pastry and use to cover the top of the pie.
Cut a small hole into the centre of the lid with a small pastry cutter, remove the plug of pastry and leave the cutter in place to retain the hole during baking.
Brush with more beaten egg and decorate with a twisted rope of pastry and pastry leaves. Brush the top with beaten egg.
Bake the pie for 30 minutes, then lower the oven temperature to 180C/350F/Gas 4 and continue to cook for a further 1½ hours, loosely covering the pie with a triple-thickness sheet of greaseproof paper once it is nicely browned.
Finally, remove the pie from the oven and leave to cool for 2 hours. Then warm through the jelly and pour into the pie through the hole in the top. Remove cutter used to make the hole in the top. Leave to go cold overnight.
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Darwin ---the capital city of the Northern Territory Darwin has a pace that might - almost - be described as brisk, at least by Northern Territory standards. The city's populace now reflects its proximity to Asia: the mix of some 50 cultures including Aborigines, Vietnamese, Filipinos, Malays, New Guineans, Pacific Islanders, Japanese, Indonesians and European Australians, provides a strong cosmopolitan flavour. The Northern Territory’s capital, Darwin was founded in 1869, after more than 40 years of failed settlements in the north – abandoned one after another because of malaria outbreaks, cyclones, Aboriginal attacks and supply failure due to the sheer distance from the other white settlements. It was named after Charles Darwin, one of whose shipmates on the Beagle discovered the bay in 1839. The best way to appreciate Darwin's multiethnic mix is to visit this market, held every Thursday and Sunday evening from April to October, with stalls selling foods from around the world and handmade craft including crocodile products, indigenous art and jewellery. If you have come to Darwin city, you will understand the local culture and history of Darwin, taste some delicious food and enjoy the amazing scenery here ,also take some photo is a pretty good experience . do you think so. If you can ,take the photo to the profession canvas prints shop to made a canvas painting, it is can as a gift to your friends or hangs in your home to add more beauty to your home. My Canvas Prints-Canvas Prints http://www.mycanvasprints.com.au/home/
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