Vous êtes sur la page 1sur 8

Chicken and leek no dish pies rcipe

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 crme fraiche Gently saut 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 crme fraiche. Meanwhile cut chicken into medium sized dice and return to pan with all vegetables stir through and allow to cool. Preheat oven to 200C/180C 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)

Fish pie rcipe


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

Classic cottage pie rcipe


15ml olive oil 500g beef mince 1 onion, chopped 2 cloves garlic, crushed 3 carrots, peeled and chopped 30g plain flour 400g can chopped tomatoes 1 vegetable stock cube 1kg potatoes, peeled 40g unsalted butter 300g frozen peas salt freshly ground black pepper

Heat the oil in a large frying pan, add the beef, onion and garlic, then saut for 8mins or until golden brown. Stir in the carrots and flour and cook for 1 min. Add the tomatoes, stock cube and 300ml water. Season with salt and ground black pepper, then stir as the mixture comes to the boil. Cover and simmer for 40mins or until the meat is tender. Cook the potatoes in boiling salted water for 10-15mins or until tender. Drain the potatoes, return to the pan, then add the butter and mash until smooth and lump free. Season to taste. Spoon the meat mixture into a shallow dish, then top with the potatoes - fluff up the surface with a fork. Pop under a hot grill and cook for 2mins or until the top is golden brown. cook the peas in boiling water for 2-3mins, drain and serve with the cottage pie

Beef, mushroom and red wine pie recipe


1 x Jus-RolTM Chilled Ready Rolled Puff Pastry Sheet 85g Bacon Diced 500g Braising/Stewing Beef - cubed 2 Tbsp Oil 250g Shallots - 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

Saut the bacon and beef in heated oil until just browned. Remove with slotted spoon. Add onions to pan, cook for 5 minutes or until just beginning to turn golden, stirring occasionally. Return beef and bacon to pan and stir in flour, cook for two minutes, then gradually stir in red wine. Bring to boil and then simmer for 45 minutes or until meat is tender. Add salt and pepper to taste. Stir in all mushrooms - including the dried ones, then allow to cool. Preheat oven to 220C (200 for fan assisted ovens) Gas M7 Place cooled pie filling in a 1pt pie dish - or similar. Place a pie funnel or upturned egg cup in centre of filling - this will hold up the pastry. 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. Brush edge with beaten egg to help pastry to stick, then brush pastry rim with egg wash. Carefully lay remaining sheet over the pie dish, press down edges to form a good seal and trim off excess with a sharp knife. Glaze with beaten egg. Bake for 25 minutes or until puffed and golden

Beef and orange stew rcipe


2tbsp olive oil 1kg (2lb) stewing beef (shin or skirt are both tasty), cut into cubes 150g (5oz) lardons or pancetta, chopped 1tbsp plain flour 200ml (7fl oz) Pinot Noir 200ml (7fl oz) beef stock 1 red onion, chopped 2 cloves garlic, crushed 2 bay leaves 4 cloves sprig of thyme 2 Fairtrade oranges, 1 zested and both juiced 200g (7oz) Chantenay carrots 4 sticks celery freshly ground Fairtrade black pepper

Preheat the oven to Gas 2, 150C, 300F. Heat the olive oil in a large casserole dish, which has a tight-fitting lid, and add the cubed meat. Brown all over, then add the lardons or pancetta (if using) to the pan and cook for a few moments. Sprinkle in the flour, stir well, then add the wine and stock, mixing thoroughly to combine. Add the red onion and garlic to the daube, along with the bay leaves, cloves, thyme, orange juice and zest. Simmer, then add the carrots, celery and pepper and put the lid on before placing in the oven for 1 hour 40 minutes. Remove the casserole from the oven. Allow to cool before storing in the fridge overnight to improve the flavours. When ready to use, reheat in the oven at Gas 4, 180C, 350F for 25 to 30 minutes

Spicy chicken burgers rcipe


250g leftover chicken (cooked) Handful coriander leaves Small piece of fresh ginger 1 chilli, 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. Add the egg, breadcrumbs, coriander, ginger and the chopped chilli.Process until the mixture is smooth, season well. Using wet hands, divide the mixture into 8 small balls and lightly flatten, toss in a little plain flour. Shallow fry in sunflower oil until golden on each side and serve with sweet chilli sauce for dipping and a crispy salad

Coronation chicken rcipe


2 tbsp olive oil 1 small onion, chopped 4 ready to eat apricots, 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, torn into strips

Heat some oil in a frying pan and add the chicken breasts, when they are cooked through remove them from the pan, tear into strips and leave on a plate to cool. Heat the oil in a large saucepan, add the onion and saut over a gentle heat for 5mins.

Add the apricots, saffron, lemons (zest and juice), curry paste, chutney and white wine. Cover and simmer for 5 minutes. Uncover and simmer for a further 5 minutes until the sauce is the consistency of chutney, before leaving it to cool. When cold, fold the mayonnaise and cream into the curry sauce, then gently fold the chicken pieces in until they are thoroughly coated. Season the chicken to taste and chill until required.

Coronation chicken is best served cold with rice

Chicken pitta rcipe


1 large sweet potato, 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. Spread the remaining sweet potato and cram cheese mixture inside. Stuff with the 3 remaining wedges (diced), salad leaves, 50g of cherry tomatoes and the chicken. For extra heat, add a sprinkle of chilli flakes