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Posts Tagged ‘leek’

Well, after staying up till the small hours, following the election coverage, I’ve been shattered all day, yet, because I’m so nice, I’ve pushed myself to cook something tasty and then blog about it for you all. I’m generous like that. Yes, I’ll work myself into an early grave just so I can get another blog out. Such is my addiction to writing this blog!

I spent ages mooching around Preston today, looking in the market, at all the stalls, had a couple of oysters at one of the stalls, that was lovely. I gave in, went to the library to look through some cookbooks to try and inspire me, went out with no inspiration, and inspiration finally struck when I was stood at a greengrocers, next to a butchers. The two things I saw at the same time, leek and chicken. So it was decided, Chicken and Leek Pie should be my tea tonight!

I know people will complain, just like when I made the Cheese and Onion Pie, but I didn’t make the pastry from scratch. I’m far too tired to much about with all that effort. I just got shortcrust pastry mince from the weigh and save shop in Preston. Nice guy, but tried to get me to buy carrot cake mix. I know it’s kinda hypocritical from someone using instant pastry mix, but I’ll not buy instant cake mix to which I only have to add water. He said that if I made it, I would just have to invite a girl round for the carrot cake, and she’d be mine… so if any girls fancy some carrot cake, leave a comment! 😉

Chicken and Leek Pie

Ingredients :

  • 4 chicken thighs
  • 2 leeks
  • 1 pint of milk
  • 1 onion, peeled and halved
  • bay leaf
  • sprigs of thyme
  • sprigs of marjoram
  • salt and pepper to taste
  • 20g butter
  • 20g plain flour
  • shortcrust pastry (either home made, ready made, or instant pastry mix)
  • 1 egg

Method :

  1. Place the chicken thighs in a pan, with the onion, bay leaf, thyme, and marjoram. Cover with a pint of milk, and simmer for an hour on the lowest light possible (to avoid the milk catching) with a lid on.
  2. Whilst the chicken thighs are poaching, slice and sweat the leeks in a little oil and butter. Season with salt and lots of black pepper. Once sweated, drain from the oil and butter, and transfer to a large bowl.
  3. Remove the chicken thighs from the poaching milk, and shred, discarding the skin.
  4. Strain the herbs and onion from the poaching milk into a jug, skim as much of the fat which will settle at the top as possible.
  5. Make a roux, by gently melting the butter, and then adding the flour, beating vigorously to cook out the flour.
  6. Gradually add the poaching milk to the roux, stirring constantly until the sauce thickens. Check for seasoning, chicken and leek go well with a good bit of black pepper. Add some more marjoram.
  7. Line a pie dish with the shortcrust pastry, and add the chicken and leek filling. Then pour over the white sauce.
  8. Add a pastry lid, slash so that the steam can escape.
  9. Whisk an egg , and then use to glaze the pastry.
  10. Bake in the oven for 30 to 40 minutes at 200 degrees celsius/gas mark 4.

I’m having mine with chips, if I was feeling less tired, I’d probably make some mash and serve it with some asparagus… infact, when I made the cheese and onion pie, I was tired then, too! Hmm, I keep doing this to myself.

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Yeah, puns are absolutely hillarious. Got to love them.

It’s been a while since I’ve posted up a blog, and I’m sorry, that is incredibly rude of me, and I do apologise. My only excuse is that I’ve been rather pre-occupied with various other projects as of late, and I apologise profusely!!

Right then, I’ll upload a few new recipes over the next few days, I’m still sans-camera, so you’ll have to imagine what the food looks like yourself, but trust me, I won’t post anything on here if it’s not delicious!

A few weeks ago I nipped down to my local Morrissons with £2 to get something to eat for my tea, expecting to maybe pick up a pack of pasta and some sauce, or something equally uninspiring, imagine the surprise when I saw in the reduced section of the supermarket diced venison for only 99p. I rubbed my eyes and looked again, it was still 99p. It still had a week and a half before it reached it’s used by date too!! As you can imagine, I snapped it up, and picked up a leek and some mushrooms whilst I was at it… I had the rest of the ingredients I would need for a delicious Venison and Red Pepper Stew at home! Here we go then!!

Venison and Red Pepper Stew

(Serves 2 as a main meal)

Ingredients:

  • 300g diced venison
  • 2tbsp flour
  • 2tbsp olive oil
  • 1 onion
  • 1 garlic clove
  • 2 red peppers
  • 1 leek
  • 2 large field mushrooms
  • 250ml beef stock
  • 250ml red wine
  • Sprig of thyme

Method:

  1. Pat diced venison dry with kitchen paper and toss with flour.
  2. Heat olive oil in a casserole dish and quickly brown the venison all over.
  3. Add sliced onion and crushed garlic clove until golden.
  4. Add finely sliced red pepper, sliced leek and sliced field mushrooms, and cook until vegetables start to soften.
  5. Pour in the beef stock and red wine, bring to the boil, cover and then leave to simmer gently for about 2 hours, or until the venison is tender.
  6. Alternatively simmer in the oven at 160C/Gas Mark 3 for the same amount of time.
  7. Top up with extra stock or water as necessary.
  8. Serve with mash and steamed brocolli.

I’d recommend drinking this with the same wine that you put in, or a nice ruby ale!

  • 1 leek

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Cheese on toast is a great meal, isn’t it? You get hungry, you bung some bread under the grill, slice some cheese and throw it on. It’s one of those brilliant suppertime dishes! And that advertising campaign by Cathedral City cheese couldn’t have been more true “You see it, you want it”… but I’m not just going to give you a recipe for cheese on toast, nahhh, here’s a recipe for Welsh Rarebit.

Welsh Rarebit

Ingredients

  • 20g Butter
  • 20g Flour
  • A good splsh of ruby/dark ale
  • Loads of good quality mature cheddar, grated
  • Egg yolk
  • Worcester Sauce/Hendersons Relish (for the veggies amongst us!)
  • Salt
  • Pepper
  • Bread, toasted

Method

  1. Melt the butter in a pan, and add the flour to make a roux.
  2. Add the ruby/dark ale to the pan, and stir until the roux has broken up into the ale.
  3. Add the cheese, and stir until thick, and gloopy.
  4. Take off the heat, add the egg yolk, stir thouroughly so as the egg doesn’t scramble from the heat of the cheese.
  5. Add a splash of Worcester Sauce, and the salt and peppper.
  6. Generously spoon over toast and put under the gril until browned.

Of course, that’s a very simple recipe. You can make the Welsh Rarebit even more Welsh, by adding finely chopped, and sweated (in some butter, let’s not be healthy, this is comfort food for crying out loud!!) leek and then added after you add the cheese to the roux and ale mixture. Chives are great in this recipe too, to give it a bit of colour and a mild oniony flavour. For those who want a bit of spice in their life, a teaspoon of Colemans English Mustard is good too!!

If you don’t want to go to the effort of making the roux and adding ale, or don’t the ingredients, I suggest you melt the cheese in a pan with a splash or milk, and worcester sauce, and then continue the recipe from stage 4!!

I’ll be honest, I’m really hungry after typing all of this out, but my bed is so warm and cosy, and I don’t feel in the mood for moving too far!!

Hope you enjoy the recipe!!

Kris

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