Chicken, mushroom and bacon pie

                                                                              51358_593

Ingredients

  • 6 rashers streaky bacon, roughly chopped
  • 60g (2oz) butter
  • 150g (5oz) cup mushrooms, sliced
  • 2 tbsp flour
  • 300ml (½ pint) hot chicken stock
  • 4 tbsp crème fraîche
  • 3 tbsp fresh chopped parsley
  • Salt and ground black pepper
  • About 500g (1lb) cooked chicken, in chunks
  • 1 sheet ready-rolled puff pastry
  • Beaten egg, to glaze

 

Method

  1. Dry-fry the bacon in a frying pan until it’s crispy. Put in a large bowl. Add about a third of the butter to the pan and fry the mushrooms until browned. Add to the bacon.
  2. Add the rest of the butter to the pan, with the flour, and stir to make a thick paste. Pour in the stock gradually, to make a sauce, and bring to the boil for a minute. Stir in the crème fraîche, parsley and seasoning. Pour into the bowl and add the bacon and mushrooms. Cool. Mix chicken into the sauce and put the filling in the pie dish.
  3. Roll out the pastry, if necessary, to ensure that it fits on top of the dish. Brush water on the dish’s edge, put a strip of pastry around, then lay the pastry top on and seal edges, then trim and decorate. Cut shapes out of the leftover pastry and stick on top with water.
  4.  Set the oven to 200°C/400°F/Gas Mark 6 or 200°C. Brush the pastry with beaten egg. Bake for 40 mins until golden.

Recipe from Great British Food Magazine November 2014

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Chicken Chasseur with Creamy Mash

Ingredients                                                th (1)

For the chicken
For the mash

 

 

Method

  1. Season the chicken with salt and freshly ground black pepper then toss in the flour to coat.
  2. Heat a large sauté pan until hot, add the oil and half the butter then fry the chicken pieces, skin side down, for 1-2 minutes until golden-brown. Turn the chicken and fry on the other side for another 1-2 minutes.
  3. Meanwhile, heat a frying pan until hot, add the remaining butter and fry the bacon and button mushrooms until they are golden-brown. Add the shallots and caster sugar and fry for 2-3 minutes until golden and caramelised.
  4. Add the wine and bring it to a simmer, stirring to deglaze the pan, then pour the bacon and mushroom mixture over the chicken. Add the stock, tomato purée and tarragon to the chicken and bring to the boil.
  5. Reduce the heat to a simmer and cook for 30-40 minutes or until the chicken is cooked through and the liquid slightly reduced.
  6. Meanwhile, for the mash, place the potatoes into a pan of salted water and bring to the boil. Reduce the heat and simmer for 12-15 minutes until the potatoes are tender.
  7. Drain the potatoes and return them to the pan, then place the pan on the heat for one minute to steam off any excess moisture.
  8. Mash the potatoes well, then add the butter and milk, beating to form a smooth mash. Season with salt and freshly ground black pepper.
  9. When the chicken is cooked, add the tomatoes and flat leaf parsley, check the seasoning then simmer for a further two minutes before serving.

Italian Herb Baked Meatballs

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Ingredients                                                                       
makes 15 meatballs

1 pound lean ground beef (I used 88%)
½ cup Italian breadcrumbs
¼ cup fresh grated Parmesan cheese
2 garlic cloves, pressed (or minced)
½ small onion, grated (or minced)
2 tablespoons marinara
1 tablespoon fresh rosemary, chopped
1 tablespoon fresh parsley, chopped
1 tablespoon fresh basil, chopped
½ teaspoon kosher salt
¼ teaspoon fresh cracked black pepper
1 large egg, lightly beaten

Method
Preheat oven to 375°.  Prepare a baking sheet by lining with parchment paper.

In a large mixing bowl, combine all ingredients. Mix well, do not over mix or you will have tough meatballs.

Using a 2 tablespoon scoop, portion out meat and place on baking sheet.  After all meatballs have been scooped onto tray, roll into balls.

Bake for 20-22 minutes.

Remove and transfer to sauce or serve immediately.

Baked German Potato Salad Recipe

Ingredients                                exps9765_BHR1449221D67

 

  • 12 medium red potatoes (about 3 pounds)
  • 8 bacon strips
  • 2 medium onions, chopped
  • 3/4 cup packed brown sugar
  • 2/3 cup water, divided
  • 1/3 cup white vinegar
  • 1/3 cup sweet pickle juice
  • 2 teaspoons dried parsley flakes
  • 1 teaspoon salt
  • 1/2 to 3/4 teaspoon celery seed
  • 4-1/2 teaspoons all-purpose flour

Directions

 

  • In a saucepan, cook potatoes until just tender; drain. Peel and slice
  • into an ungreased 2-qt. baking dish; set aside.
  • In a skillet, cook bacon until crisp; drain, reserving 2 tablespoons
  • drippings. Crumble bacon and set aside. Saute onions in drippings
  • until tender. Stir in the brown sugar, 1/2 cup water, vinegar,
  • pickle juice, parsley, salt and celery seed. Simmer, uncovered, for
  • 5-10 minutes.
  • Meanwhile, combine flour and remaining water until smooth; stir into
  • onion mixture. Bring to a boil. Cook and stir for 2 minutes or until
  • thickened. Pour over potatoes. Add bacon; gently stir to coat. Bake,
  • uncovered, at 350° for 30 minutes or until heated through.

 

8-10 ServingsPrep: 50 min. Bake: 30 min.

Read more: http://www.tasteofhome.com/recipes/baked-german-potato-salad#ixzz36KI24KBo

 

Haggis

This is a national dish of Scotland, I have always roughly, had an idea of what goes into it, and the fact that I cannot get this in the USA, as some of the contents are banned in the USA, such a shame, because I believe, most Americans that have visited Scotland have tried and enjoyed this local delicacy. But here I have the ingredients to make your own, if you can find what you need or suitable alternatives to banned ingredients. Enjoy!

1 sheep’s lung                                                                                                                               2224433212_9ae51dfab1

1 sheep’s stomach

1 sheep heart

1 sheep liver

1/2 lb fresh suet (kidney leaf fat is preferred)

3/4 cup oatmeal (the ground type, NOT the Quaker Oats type!)

3 onions, finely chopped

1 teaspoon salt

1 teaspoon freshly ground pepper

1/2 teaspoon cayenne

1/2 teaspoon nutmeg

3/4 cup stock

 

Be sure to wash the lungs and stomach well (nothing like eating unwashed organs), then rub them with salt and rinse. Remove all membranes and excess fat. Soak in cold salted water for several hours. Turn the stomach inside out for stuffing.
Put the heart and liver in a pot, cover with cold water. Bring it to a boil, then reduce heat, cover and simmer for 30 minutes.

Chop the heart and coarsely grate the liver (I can honestly say I’ve never grated liver before, coarsely or otherwise). Toast oatmeal in a skillet on top of the stove, stirring frequently, until golden. Combine all ingredients and mix well. Loosely pack this mixture into your prepared stomach until it’s about two-thirds full (remember, oatmeal expands in cooking).
Press any air out of the stomach and truss securely (see picture above). Put into boiling water, enough to cover the haggis. Simmer for 3 hours, uncovered, adding more water as needed to maintain the water level. Prick the stomach (sounds like a fun kid’s game, doesn’t it?) several times with a sharp needle when it begins to swell. This keeps the bag from bursting.
Place on a platter, removing the trussing strings, and serve with a spoon. This dish should be served with all due ceremony with neeps and tatties (mashed turnips and mashed potatoes), and, of course, plenty of whisky.

Thai green chicken curry

Ingredients:

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  • 2-3 fresh green chillies, deseeded and roughly chopped
  • 2 T chopped fresh ginger
  • 3-4 cloves garlic, chopped or crushed
  • 1 t (5 ml) dried fine coriander
  • 1/2 t (2.5 ml) dried fine cumin
  • handful of fresh coriander leaves, roughly chopped
  • 2-3 T (30-45 ml) water
  • 2 T (30 ml) vegetable oil
  • 1 can coconut milk
  • 4 chicken breasts, skinless, sliced into thin strips
  • 1 t (5 ml) sugar
  • a few drops fish sauce
  • 1 t (5 ml) lemon/lime juice
  • salt to taste
  • fresh coriander for garnish
  • Thai rice to serve with

Method:

  1. In a food processor (or using a mortar & pestle), add chillies, ginger, garlic, dried coriander, cumin, fresh coriander and process to a paste. Add a few tablespoons of water to created a more workable consistency.
  2. In a large saucepan or wok, heat oil over high heat. Add paste all at once, frying quickly for 1-2 minutes, stirring continuously. Add coconut milk, turn heat down to medium, and bring to a simmer. Now add sliced chicken and cook in liquid for 5 minutes, covered.
  3. Add sugar, fish sauce, lemon/lime juice, and season well with salt. Simmer for another 5 minutes, then remove from heat.
  4. Serve on Thai rice, and top with fresh coriander leaves.

Tip: The sauce will remain quite runny – that is how it is supposed to be. For a thicker, creamier consistency, use coconut cream.

I love curry and this one I had to try, hope you all enjoy. Original recipe available from:- The Food Fox.com

Irish Beef and Stout Stew

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Ingredients

  •                                         4 pounds beef chuck, cut into 1 1/2-inch cubes
  •                                         1/4 cup all-purpose flour
  •                                         2 cans (6 ounces each) tomato paste
  •                                         2 1/2 pounds new potatoes, scrubbed
  •                                         2 medium onions, cut into 1-inch pieces
  •                                         2 cans (14 1/2 ounces each) reduced-sodium beef broth
  •                                         1 can (14.9 ounces) Irish stout beer
  •                                         10 garlic cloves, sliced
  •                                         Coarse salt and ground pepper
  •                                         2 boxes (10 ounces each) frozen baby peas, thawed

 

Directions

  1. Preheat oven to 350. In a 5-quart Dutch oven or heavy pot, toss beef with flour; stir in tomato paste. Add potatoes, onions, broth, beer, and garlic; season with salt and pepper. Cover, and bring to a boil over medium heat, stirring occasionally.
  2. Transfer pot to oven, and cook, covered, until meat is fork-tender, 2 1/2 to 3 hours. Stir in peas, and season with salt and pepper.

 

Original recipe available from Martha Stewart.com