Friday, Pie-Day!

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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Cheese and Onion Pie, and the first blog to come with a safety warning

It’s been a long day for me today… I woke up early this morning, felt ill. Went for a job interview in Kirkham, continued to feel ill. Had to spend an hour waiting for the bus to come home, feeling ill. Begin to cook food for tea tonight, whilst feeling ill.

Safe to say, today was not a day I wanted to cook. That’s the last thing I want to be doing today. I want to curl up in a ball and just nibble on pizza, or turkey dippers… or anything that is just a case of warming up in the oven. But no. The bus driver had to mug me of my remaining money to get to this job interview. £4!!!! FOUR FUCKING POUNDS for a return journey that doesn’t even hit 4 miles each way! So, here I am, feeling rotten, and having to cook something with what store cupboard ingredients I had.

Anyway, I’m going to pre-empt the recipe with a safety warning…

DO NOT ATTEMPT THIS RECIPE IF YOU ARE READING IT NOW, AND THINKING “HEY I CAN MAKE THAT TONIGHT”… YOU CAN’T. IT WILL TAKE A FUCKING LIFETIME. DO NOT ATTEMPT THIS RECIPE IF YOU HAVE A BACK CONDITION. YOU WILL SPEND A FUCKING LIFETIME HOVERING OVER THE HOB, AND THIS WILL ONLY MAKE IT WORSE. DO NOT ATTEMPT THIS RECIPE IF YOU ARE PREGNANT, OR PLANNING TO GET PREGNANT WITHIN THE NEXT 24 HOURS, AS YOU WILL PROBABLY GIVE BIRTH BEFORE THE FIRST STAGE IS COMPLETE.

So with all that build up, why is it such a bastard, I hear you say. Well, I’ll explain as the recipe goes along…

Cheese and Onion Pie

Serves 4 generous portions, can feed about 8 though if you want

Ingredients :

• 150g mature cheddar cheese, grated
• 50g parmesan cheese, grated
• 2 medium sized onions, sliced
• 2 medium sized potatoes, sliced as fine as possible
• Milk
• Plain flour
• Salt
• Pepper
• Shortcrust pastry mixture

Method :

1. Begin to caramelise the onions. This will take a good proportion of your life. You need to cook them on the lowest possible light on your hob. For me, it’s taken 1 and a half hours.
2. Whilst the onions are caramelising, make the shortcrust pastry as the packet suggests, but add the grated pamersan to the mix too…if you’re a clever sod, make your pastry from scratch. I’m ill, I’m taking liberties and cheating. Put the pastry in the fridge to cool down once made.
3. Boil the potatoes in some salted water for around 8 minutes, then drain and leave to cool
4. Once the onions have finally caramelised, add a tablespoon of flour to the onions, stir through them, and allow to cook through. Then add milk. This is one of those times when you need to guess how much to add. Just add milk, and stir until it is of a nice sauce consistency.
5. Add the cheese to the onion and milk, and stir until molten. Then add the sliced potatoes, and gently stir into the filling mixture. Leave to cool slightly.
6. Whilst the filling is cooling, roll out the pastry for the base of the pie, and line a pie case/tray/whatever. Prick with a fork, blind bake and blast in the oven for about 10 minutes.
7. When removed from the oven, allow to cool slightly, and add the filling.
8. Roll out the pastry for the lid, and place on top of the pie. Remember to make a few holes for steam to escape from the pie!! If you fancy it, and I do suggest it, give the pie an eggy wash (phrase (c)opyright “The Hairy Bikers”)
9. Bake the pie in the oven for around 30-45 minutes, at 200 degrees Celsius/Gas Mark 6. Or until the pastry is cooked and golden.
10. Serve it up with some Vichy carrots and savoy cabbage.

Unfortunately, I’m not that hungry today, I think I’m going to have a lot of leftover pie, so if anybody wants some pie, feel free to come round mine!!.

Right, off to finish off the cooking…

An update with some pictures, it was tasty!! Got three quarters of the pie left if anybody wants some…

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