Version of pot pie without the pie :)

by Karla Calvario Ligunas on Saturday, March 17, 2012 at 7:16am 3 whole (6 split) chicken breasts, bone-in, skin-on 3 tbsps olive oil Salt Freshly ground black pepper 1 1/5 L chicken stock, preferably homemade 2 chicken bouillon cubes 170 g unsalted butter 500ml (2 cups) yellow onions, chopped (2 onions) 190ml ( cup) plain flour(rd class) 65ml ( cup) double cream 500ml (2 cups) medium-diced carrots, blanched for 2 minutes 1 (300 g) package frozen peas (500ml (2 cups) ) 375ml (1 cups) frozen small whole onions 125ml ( cup) minced fresh parsley leaves 2) Place the chicken breasts on a baking sheet and rub them with olive oil. Sprinkle generously with salt and pepper. Roast for 35 to 40 minutes, or until cooked through. Set aside until cool enough to handle, then remove the meat from the bones and discard the skin. Cut the chicken into large cubes. You will have 4 to 6 cups of cubed chicken. 3) In a small saucepan, heat the chicken stock and dissolve the bouillon cubes in the stock. In a large pot or Dutch oven, melt the butter and saute the onions over medium-low heat for 10 to 15 minutes, until translucent. Add the flour and cook over low heat, stirring constantly, for 2 minutes. Add the hot chicken stock to the sauce. Simmer over low heat for 1 more minute, stirring, until thick. Add 2 teaspoons salt, 1/2 teaspoon pepper and double cream. Add the cubed chicken, carrots, peas, onions and parsley. Mix well.

4) Beer battered fish and chips

by Karla Calvario Ligunas on Saturday, March 17, 2012 at 7:23am For the chips: 4 large potatoes, cut into chips Vegetable oil, for deep frying For the beer battered fish: 325 ml beer 280g plain flour 750g cod fillets, skinned with bones removed, and fish cut diagonally into 2.5 cm wide strips (12 to 15 cm long) tsp house seasoning (recipe follows) For the house seasoning: 200g salt 50g black pepper 50g garlic powder Method Beer battered fish and chips For the chips: 1) In a Dutch oven, heat oil to 190C. 2) Fry potatoes until golden brown, roughly 10 minutes removing with a slotted spoon or spider. Hold in low oven to keep warm while cooking the fish. For the beer battered fish: 1) Preheat oven to 110C/Gas 1/4 2) Pour in 1 bottle of beer into a large bowl. Sift 3/4 of the flour into the bowl, whisking in gently until just combined. Whisk in house seasoning. Pat fish dry and season on both sides with salt and pepper. 3) Coat the fish in the beer batter. Dredge the pieces of fish in remaining flour and slide into oil as coated. Fry fish, turning over frequently, until deep golden and cooked through, 4 to 5 minutes. Transfer to a kitchen paper-lined baking tray and keep warm in oven. 4) Fry remaining fish in batches, returning oil to 190C between batches. Serve fish with chips