Archive for January 23rd, 2011

Chicken and Sweet Leek Pie


  • 1 Pre-heat the oven to 190°C/375°F/Gas 5.Put your bacon in a large pan on a medium heat and add the thyme leaves. Add a lug of olive oil and the butter and let it fry for a few minutes. Add all of the leeks and fry them for about 3 minutes so they are well coated in the butter. Add a pinch of salt and pepper, then pop the lid on, turn down the heat and let them cook away gently for 30 minutes, stirring every 5-10 minutes to ensure they don’t catch.
  • 2 When the leeks are ready, add the turkey and stir (if you have left over stuffing, throw that in too).Add the flour, mix it in well, then pour in the stock and stir again. Add the creme fraiche turn up the heat and bring to a boil. Taste and check the seasoning, then turn off the heat. Pour the mixture through a sieve over a large empty pan to let the wonderful gravy from the mixture drip into the pan.
  • 3 Get a deep baking dish 22 x 30 cm. Roll out the pastry so that it’s double the size of the dish. Crumble the chestnuts over half of the pastry then tear a few of the sage leaves over the chestnuts. Fold the other half over, and then roll it out carefully to fit your dish.
  • 4 Spoon turkey mixture into pie dish (I add a little of the drained gravy just spooned gently over the top-but not too much).Lay the pastry on top and tuck the ends under. Gently score the pastry diagonally with a knife, then brush with beaten egg.
  • 5 Bake for 35-40 minutes. Heat up the strained off gravy and serve with the pie ( I thicken it very slightly with a mixture of water and cornflour).

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    Add a comment January 23, 2011

    Mussels with Basil Breadcrumbs


    • 1 1/2 cups coarse bread crumbs, toasted
    • 2 cloves garlic, minced
    • 3 tablespoons good olive oil
    • 2 tablespoons fresh lemon juice
    • 6 sun-dried tomato halves in oil, drained and coarsely chopped
    • 1/2 cup chopped fresh basil leaves
    • 1/4 cup toasted pine nuts
    • 3/4 teaspoon kosher salt
    • 1/4 teaspoon freshly ground black pepper
    • 3 lbs mussels, scrubbed clean

    Combine the bread crumbs, garlic, olive oil, lemon juice, sun-dried tomatoes, basil, pine nuts, salt and pepper in a large serving bowl and set aside.

    Place mussels in dutch oven with 1 cup of white wine and 2 tablespoons of olive oil.  Place cover on and cook for 5-10 minutes, until the mussels open.  Place them in the bowl with the bread crumb mixture and toss together.

    Add a comment January 23, 2011






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