Chicken and leek no dish pies récipe

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1 x Ready made Chilled Ready Rolled Shortcrust Pastry Sheet beaten egg to glaze 1 medium leek halved lengthways and thinly sliced. 2 tbsp olive oil 250g chicken breasts - skinned and cut in half 75g chestnut mushrooms, wiped, halved and sliced 125ml white wine few sprigs fresh thyme, salt and black pepper 3-4tbsp crème fraiche Gently sauté the leeks in the olive oil until just tender, remove from pan and add chicken pieces, quickly seal on all sides. Add mushrooms and cook for a further 2-3 minutes. Then add wine and thyme leaves to pan and cover closely, simmer for 15 18 minutes until chicken cooked. Remove chicken from pan along with mushrooms, bring juices rapidly to the boil and allow to reduce slightly, then stir in the crème fraiche. Meanwhile cut chicken into medium sized dice and return to pan with all vegetables stir through and allow to cool. Preheat oven to 200⁰C/180⁰C for fan assisted/Gas M 6. Unroll pastry and cut out 3 x 12cm/5" disc and 3 x 10cm/ 4" discs. (You will just achieve this from the sheet do not worry if there are any small gaps around edges of discs.) Lay large discs on a lined baking sheet, divide cooled chicken mixture between them, spreading evenly over pastry but leaving a border all round. Brush borders with beaten egg. Place the smaller pastry discs on top of filling, then bring up the sides of the base pastry to just cover the smaller pastry rims. Pinch the base pastry to seal and press gently onto 'lids'. Brush all over with beaten egg. Make a small hole in top of each lid, bake 'pies' on baking sheet and bake for 18-20 minutes until golden brown. Serve hot or cold. *Or make 2 larger pies using a 15cm/6" and a 10cm/4" cutter (or use a tea plate/ saucer/ upturned glass to cut around)

Place the remaining butter in a small saucepan along with the milk. 180°C. the flour and fish stock and gently bring to the boil. Have a quick check for bones and then distribute the fish mix over the base of a medium. Use a fork to rake over the top. Use a potato ricer or masher to mash the potatoes. Beat in the egg yolks. working from the outside in. Keep whisking as the mixture boils and thickens to form a smooth sauce. 25g (1oz) butter and 50ml (2fl oz) milk and season to taste with freshly ground black pepper and salt. peeled and cut into large chunks pinch of salt 2 egg yolks 60g (2½oz) butter 200ml (7fl oz) milk 1 tbsp plain flour 175ml (6fl oz) fish stock 200ml (7fl oz) crème fraîche 1 tbsp chopped fresh tarragon zest of ½ a lemon 750g (1½lb) fish pie mix (from the fresh fish counter) Place the potatoes in a saucepan and cover with water. Add a large pinch of salt and bring to the boil. whisking constantly. Remove from the heat and stir in the crème fraîche. Bake for 35 minutes. Drain thoroughly and return the potatoes to the pan over a low heat for a couple of minutes to steam off any remaining water. Simmer for 3 minutes. or until the potatoes are completely tender. tarragon and lemon zest and season with plenty of pepper and just a little salt.Fish pie récipe • • • • • • • • • • • • 750g (1½lb) floury potatoes. partially covered with a lid. fan 160°C. Gently simmer. Preheat oven to gas 4. Pour the sauce evenly over the fish and spread the mash over the top. or until golden on top and bubbling beneath . creating a rough surface. ovenproof dish. for about 20 minutes.

chopped 2 cloves garlic.fluff up the surface with a fork. then sauté for 8mins or until golden brown. Pop under a hot grill and cook for 2mins or until the top is golden brown. onion and garlic. then top with the potatoes . crushed 3 carrots. Cover and simmer for 40mins or until the meat is tender. add the beef. Add the tomatoes. then add the butter and mash until smooth and lump free. Cook the potatoes in boiling salted water for 10-15mins or until tender. peeled and chopped 30g plain flour 400g can chopped tomatoes 1 vegetable stock cube 1kg potatoes. drain and serve with the cottage pie . Stir in the carrots and flour and cook for 1 min. Season to taste. Spoon the meat mixture into a shallow dish. then stir as the mixture comes to the boil. Season with salt and ground black pepper. return to the pan. cook the peas in boiling water for 2-3mins.Classic cottage pie récipe • • • • • • • • • • • • • 15ml olive oil 500g beef mince 1 onion. stock cube and 300ml water. Drain the potatoes. peeled 40g unsalted butter 300g frozen peas salt freshly ground black pepper Heat the oil in a large frying pan.

cook for 5 minutes or until just beginning to turn golden. Bring to boil and then simmer for 45 minutes or until meat is tender. Glaze with beaten egg.including the dried ones. stirring occasionally.peeled 1 Tbsp Flour 500ml Red Wine 225g Mushrooms (we used Portobello sliced and Chestnut mushrooms quartered) Salt & Pepper to taste & Beaten egg to Glaze Sauté the bacon and beef in heated oil until just browned. Carefully lay remaining sheet over the pie dish. then gradually stir in red wine. Return beef and bacon to pan and stir in flour. Add onions to pan. then brush pastry rim with egg wash. Bake for 25 minutes or until puffed and golden . Stir in all mushrooms . mushroom and red wine pie recipe • • • • • • • • • 1 x Jus-RolTM Chilled Ready Rolled Puff Pastry Sheet 85g Bacon Diced 500g Braising/Stewing Beef . Unroll pastry and with a sharp knife cut strips of pastry from short edges of sheet and use to form a rim on the pie dish edge.cubed 2 Tbsp Oil 250g Shallots .Beef. press down edges to form a good seal and trim off excess with a sharp knife. Remove with slotted spoon. Brush edge with beaten egg to help pastry to stick. Add salt and pepper to taste. Place a pie funnel or upturned egg cup in centre of filling .this will hold up the pastry. cook for two minutes. then allow to cool. Preheat oven to 220ºC (200º for fan assisted ovens) Gas M7 Place cooled pie filling in a 1½pt pie dish .or similar.

Remove the casserole from the oven. Sprinkle in the flour. mixing thoroughly to combine. reheat in the oven at Gas 4. then add the carrots. Brown all over. cut into cubes 150g (5oz) lardons or pancetta. Heat the olive oil in a large casserole dish. chopped 2 cloves garlic. which has a tight-fitting lid. and add the cubed meat.Beef and orange stew récipe • • • • • • • • • • • • • • • 2tbsp olive oil 1kg (2lb) stewing beef (shin or skirt are both tasty). 180ºC. 1 zested and both juiced 200g (7oz) Chantenay carrots 4 sticks celery freshly ground Fairtrade black pepper Preheat the oven to Gas 2. then add the wine and stock. 350ºF for 25 to 30 minutes . Simmer. When ready to use. celery and pepper and put the lid on before placing in the oven for 1 hour 40 minutes. 150ºC. stir well. Allow to cool before storing in the fridge overnight to improve the flavours. thyme. Add the red onion and garlic to the daube. along with the bay leaves. cloves. crushed 2 bay leaves 4 cloves sprig of thyme 2 Fairtrade oranges. 300ºF. chopped 1tbsp plain flour 200ml (7fl oz) Pinot Noir 200ml (7fl oz) beef stock 1 red onion. then add the lardons or pancetta (if using) to the pan and cook for a few moments. orange juice and zest.

Add the egg. Using wet hands. coriander. toss in a little plain flour. seeds removed and finely chopped Sweet chilli sauce for dipping and salad to accompany Ground black peppercorns Salt 100g breadcrumbs 1 egg Sunflower oil Process the chicken in a food processor until finely chopped. breadcrumbs.Spicy chicken burgers récipe • • • • • • • • • • 250g leftover chicken (cooked) Handful coriander leaves Small piece of fresh ginger 1 chilli. divide the mixture into 8 small balls and lightly flatten. Shallow fry in sunflower oil until golden on each side and serve with sweet chilli sauce for dipping and a crispy salad . ginger and the chopped chilli. season well.Process until the mixture is smooth.

Heat the oil in a large saucepan. chopped 4 ready to eat apricots. saffron. then gently fold the chicken pieces in until they are thoroughly coated. add the onion and sauté over a gentle heat for 5mins. Uncover and simmer for a further 5 minutes until the sauce is the consistency of chutney. before leaving it to cool. lemons (zest and juice). . tear into strips and leave on a plate to cool. Season the chicken to taste and chill until required. When cold. chutney and white wine. torn into strips Heat some oil in a frying pan and add the chicken breasts. Cover and simmer for 5 minutes. Add the apricots.Coronation chicken récipe • • • • • • • • • • • • 2 tbsp olive oil 1 small onion. when they are cooked through remove them from the pan. chopped large pinch saffron strands Zest and juice 1 lemon 2 tbsp mild curry paste 2 tbsp mango chutney 1 tbsp tomato puree 4 tbsp dry white wine 6 tbsp mayonnaise 2 tbsp double cream 4 chicken breast fillets. curry paste. fold the mayonnaise and cream into the curry sauce.

add a sprinkle of chilli flakes . salad leaves. washed 1 tbsp olive oil 200g cherry tomatoes 100g mixed pepper salad leaves 1 pitta bread 100g cooked chicken Pinch of dried red chilli flakes Warm the pitta bread. split along one side and open out. For extra heat. 50g of cherry tomatoes and the chicken. Stuff with the 3 remaining wedges (diced). Spread the remaining sweet potato and cram cheese mixture inside.Coronation chicken is best served cold with rice Chicken pitta récipe • • • • • • • 1 large sweet potato.