Friday, 15 March 2013

Chicken, Leek, and Mushroom Pie

Chicken, leek and wild mushroom pie



  1. Preheat the oven to 200C/400F/Gas 7. 
  2. For the pie filling, heat the butter and the oil in a large frying pan over a medium heat. When the butter is foaming, add the chicken and cook for 5-6 minutes, stirring occasionally, until golden-brown and cooked through. Remove from the pan and set aside on a warm, covered plate.
  3. Add the leeks, mushrooms, and carrots to the same frying pan and cook for 3-4 minutes, or until softened, then return the chicken to the pan and stir in the thyme. If the mixture is a little dry add some more butter.
  4. Add the flour, stirring continuously until it has absorbed all the fat and meat juices, then add the wine and continue stirring until the sauce is smooth.
  5. Add the hot stock and cook for 2-3 minutes until heated through, then stir in the double cream and season to taste with salt and freshly ground black pepper.
  6. Bring the mixture to the boil, stirring regularly, then turn down the heat and simmer for 5 minutes, or until the sauce has thickened and the volume of liquid has reduced.
  7. Roll out the pastry onto a clean, floured work surface until it is large enough to cover a 25cm/10in pie dish.
  8. Spoon the pie filling into the pie dish, leaving a 1cm/½in gap from the top of the dish.
  9. Cover the dish with the pie crust and pierce to let out steam
  10. Bake the pie in the oven for 20-25 minutes, or until the pastry is golden-brown and the filling is bubbling.

Tuesday, 26 April 2011

Apple cider pork belly

• Vegetable oil
• 1 large slab pork belly
• One large yellow onion
• One large apple
• 5-6 cloves garlic
• 1 container pancetta
• 1 cup chicken stock
• 1 cup cider (Weston’s premium organic preferred)
• ¼ cup apple juice
• ¼ cup cider vinegar

• Pre-heat the oven to gas mark 2
• In a large cast-iron pot with top, heat the oil and brown the pork belly on both sides – do not rush this step.
• Move the pork belly to a plate.
• Chop large pieces of onion and apple. Mash the garlic cloves. Add all, and pancetta, to the oil in the pot. Heat on medium-low heat for about 6 minutes.
• Add the pork belly back into the pot and add in the liquid ingredients. Raise to medium heat, bring to a boil and let simmer for six minutes.
• Cover with tin foil and place the lid on the pot. Put in the oven and cook for 2-3 hours. Flip the pork belly midway through cooking.
• Right before serving, put the pork belly on a baking sheet and, using the grill option, put the fat as close to the flame as possible. Keep in long enough to crisp.
• Serve with a generous helping of sauce.

Thursday, 31 March 2011

Ben's Chocolate Chip Cookies - definitive recipe!

*Chocolate chip cookies are one of my top five favourite foods, but the perfect recipe has eluded me. Today I was victorious!*

  • 2 1/4 cups bread flour
  • 1 tsp salt
  • 1 tsp baking soda
  • 230g unsalted butter
  • 1/4 cup caster sugar
  • 1 1/4 cups brown sugar
  • 1 egg
  • 1 egg yolk
  • 2 tbs milk
  • 1 1/2 teaspoons vanilla extract
  • 2 cups Cadbury buttons or other chocolate chips
  1. In small bowl, mix flour, salt, and baking soda and set aside
  2. Melt butter on low heat in a cast iron pan; add to large mixing bowl
  3. Add caster and brown sugar to the butter, creaming on a medium-low speed
  4. Slowly add egg, egg yolk, milk, and vanilla extract, mixing until well combined
  5. Add dry ingredients in a little at a time to avoid spillage, and mix
  6. Stir in chocolate chips by hand
  7. If this consistency looks too wet, add a bit more flour (not too much)
  8. Chill the dough for at least one hour
  9. Scoop cookies onto baking parchment a small baking sheet (about 6 per sheet)
  10. Bake at 375F/190C/Gas mark 5 for 12 minutes or until the edges are golden brown
  11. Savor!!

Courtesy of Alton Brown via Pig Pig's Corner

Sunday, 19 December 2010

Pecan Pie

**I am a Thanksgiving traditionalist, but Carolyn's pecan pie made me question my allegiance to the great pumpkin**

  • 9-inch pie shell, unbaked, brushed with eggwhite.
  • 1 1/2 cups white Caro syrup
  • 3/4 cup sugar
  • 1/3 cup butter
  • 4 eggs
  • 1 cup chopped pecans
  • 2 tsp vanilla extract
  • 1/2 tsp salt
  • (a bit of cinnamon and/or nutmeg if you want it)

Bring syrup, sugar and butter just to a boil, then turn off stove. Whip 4 eggs and add the hot syrup mixture slowly while whisking, don't scramble the eggs! Add the chopped pecans, vanilla, salt and any pinches of spices you want. Pour into pie shell. Bake for 10 minutes at 400C, then turn down to 325C and bake for another 30 minutes or so. Test centre with a knife to make sure it is not still liquid!

Courtesy of Carolyn Horst

Sunday, 14 November 2010

Hot Spinach Artichoke Dip

* 1 (10-ounce) package frozen chopped spinach
* 2 (13 3/4-ounce) cans artichoke hearts
* 1/2 cup mayonnaise
* 1/2 cup sour cream
* 1 cup freshly grated Parmesan
* 1 cup grated pepper jack or gouda cheese

Preheat the oven to 350 degrees F. Grease a casserole dish with nonstick spray.

Heat the spinach in a microwave oven on high for 5 minutes and squeeze dry. Drain the artichoke hearts and coarsely chop in a food processor.

Combine all the ingredients except the jack cheese in a large bowl. Stir well. Scrape into the prepared casserole dish and sprinkle the jack cheese on top. Bake for 30 minutes. Transfer to a chafing dish and keep warm over a low flame.

Courtesy of Paula Deen

Tuesday, 6 July 2010

Juicy Hanger Steak

I used the leftover BBQ sauce (see previous recipe) to marinate a beautiful cut of hanger steak from the Ginger Pig. To prepare:

  • Preheat the oven to 250 F (Gas mark 1-2)
  • Coat a grill pan with a bit of olive oil and heat to a very VERY high, smoking heat
  • Sear each side of the steak for 1 minute - 90 seconds
  • Place the steak in the oven for 10 minutes
  • Let the steak sit for 3-5 minutes - then Enjoy!

Saturday, 3 July 2010

Barbecue Sauce

1/4 cup vegetable oil
1 small onion, diced (1 cup)
3 cloves garlic, minced
1.5 teaspoons Raul's rub
1 teaspoon sazon completa
1 teaspoon lime zest
1 tablespoon finely grated ginger
1/3 cup cider vinegar
1/2 cup tomato paste
1/2 cup honey
2 tablespoons Dijon mustard
1/3 cup soy sauce
1/4 cup fresh orange juice

    Heat the vegetable oil in a large saucepan over medium-low heat, and saute the onions and garlic for 5 to 7 minutes, until the onions are translucent but not browned. Add the spices and continue cooking for 1 minute. Add the zest and ginger and cook for an additional minute. Add the vinegar, tomato paste, honey, mustard, soy sauce and orange juice and simmer uncovered on low heat for 15 minutes, until thick.

    Courtesy of the Barefoot Contessa