Tag Archives: pie

pie!

pie!
This is not *the* pie, but it is a similar pie that we made.

We had a slow cooked joint of beef for our Christmas lunch this year, and while it was very nice, we’d had a couple of cold meals from it, and were a bit bored with it. So we made A Pie.

I sautéd diced carrot, onion and courgette, and then added some mushrooms and cooked it all down. Then a splash of red wine, some garlic powder, some Bisto granules (or Aldi equivalent), and some mixed herbs. Diced up the beef, bunged it in the pan, and let it all simmer for about half an hour.

We used ready made puff pastry (I know, I know), which Pete rolled out because I’m useless at it, no idea why.  It was very nice, and did us for a couple of days’ worth of meals. Never underestimate pie!

turkey and moooose pie

Well, not really, but …

We went to my daughter’s house for Christmas, and it was lovely. But the downside of being away is you get no leftovers; thankfully, she offered us the turkey carcass to take home, and so we did, despite her protestations that there would be no meat left on it. As soon as we got home, I lobbed it in the big slow cooker with some water, and left it alone for about six hours.

The next morning, I surveyed the vegetable drawers. They contained sundry carrots, three courgettes on the edge of disaster, two fairly dried up leeks, four sweet potatoes in need of eating, and a rather soft swede.

I small-diced the courgettes (half of one of which I had to throw away – how I hate that), the leeks, and half the carrots, and put them in the medium slow cooker with a little olive oil to cook down. Then I peeled and larger-diced the rest of the carrots, the swede and the sweet potatoes, and put them in a big pot to cook for root mash later.

Then I turned to the turkey carcass – readers, there was loads of meat on it, so I picked it clean like a vulture. Then I foraged in the freezer for some puff pastry (yes, ready made – who makes puff pastry?).

Took a pack of bacon lardons from the fridge and set them to cook off slowly in their own fat. When they were crispy, I added about a tablespoon of flour and cooked it in, a good splash of white wine from a bottle that was going over a bit in the fridge, and then some milk, until I had a nice creamy constituency. Added some chopped garden herbs, most of the turkey meat. and enough of the slow cooked veg to make the mixture fill a pie dish. Then Pete obligingly dealt with the pastry side of stuff (he’s much better than me at the rolling out side of things), and made these charming pastry moosen with a cutter that friends brought us back from Norway.

We ate it with the root mash, and sprouts – there was enough of everything to repeat the performance the next day, which was fine by us.

The rest of the veg went into the soup pot, with the remaining turkey meat, the stock and some barley.

Not bad for “no meat”, eh?

And here’s a picture of my  Christmas cake, just because. As I said a few weeks ago, I made it in a ring mould, and covered it the weekend before Christmas with orange slices caramelised in water, sugar and a hefty glug of Cointreau. Rude not to, really. One of the eight or nine smaller cakes went in the middle, and I added fresh holly on Christmas Eve.

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a chicken pie

(I said it was a busy weekend).

The last of last weekend’s roast chicken was languishing in a bowl in the fridge, and the weather forecast was Not Nice. So we decided that A Pie was called for.

Due to the unexpected trip to Lakeland, I started the filling in the tiny slow cooker before I went out. In went two chopped rashers of back bacon, about 30g of finely diced chorizo (oh, chorizo, how I love thee), a chopped leek, and about half a punnet of tired chestnut mushrooms. A small glug of olive oil, a grate of black pepper, some fresh thyme, and I set it on low, and went to Beverley. I’m getting so much use out of that thing, I just love it. I want a medium slow cooker now, but I really don’t think I have anywhere to keep it 🙁

There was a gorgeous smell when we returned! Once the cake baking marathon was over, I transferred the mix to a deep frying pan, added the chicken and warmed it through. And then, while warding off the Senior Cats, I added about two or three tablespoons of plain flour and cooked that off, and then just enough milk to make a sauce. No idea how much, just until it was right.

Pete manfully rolled out the puff pastry (which came from the freezer – I’m not that daft), and we ate it with mashed swede and carrot, and very nice it was too. And we were so hungry I forgot to photograph it, but I will do so when we have reheated the other half for tomorrow’s supper.

a chicken pie and a raspberry cake

I’ve written before about everlasting chicken. We don’t throw any of it away, except the bones, and then only when they’ve been boiled up for soup. I sometimes put the last bits of the meat into a pie filling, and bung that in the freezer, and when we had a friend coming for supper the other night, I though a chickie! pie would be nice.

This one turned out to have leeks and mushrooms in it, and a mustardy sauce, and I used up a slab of frozen puff pastry too, so that was a result. There might, possibly, be some room in the freezer soon …

I made a variation on the blackberry cake that I did last week; cut the sugar down, replaced the vanilla with lemon juice, and the milk with plain yogurt (as it needed using up). It came out less light, but actually I think we liked it better. So here it is.

Raspberry cake

1 punnet raspberries

230g caster sugar
200g plain flour
1 teaspoon baking powder
4 eggs
2 teaspoons lemon juice*
200g marg or butter
about 2 tbsp plain yogurt

Grease and line a 22cm springform pan, put the raspberries in the bottom. Whizz all the other ingredients in a food processor, and pour on top of the fruit. Bake at 180c for 40-45 minutes.

chicken fusion pie

As it’s a bank holiday weekend here, we decided to splash out on a Chickie! from the wonderful T L Norman on Princes Ave. Pe picked up a 5.5ln bird on Friday morning, and we roasted it on Saturday, with potatoes, and fennel and carrots from the veg box.

Yesterday, we had cold chickie!, and wondered what to have with it. I surveyed the contents of the fridge, which included a celeriac (of which I am not unduely fond), and an elderly sweet potato. A quick google brought forth this rather nice recipe for a celeriac and sweet potato puree, which Pete made, and it was lovely.

We didn’t eat all the puree, so in a rather courageous fusion recipe, we have made a pie filling out of cold chicken, the left over fennel and carrots, and the puree. It is about to be enrobed in puff pastry from the freezer (life really is too short to make puff pastry) and we shall consume it with some spring greens.

It smells OK …

The chicken carcase has gone into the freezer to make soup, and the rest of the cold meat is in a bowl in the fridge – it might be enfreezered too, as we are away next weekend, and have a lot of veg to eat up.

hiatus

Sorry for silence lately. I moved the domain and the nameservers fell off (professional, eh? :), and we’ve been just swamped with other stuff.

We had a mega party here over the Royal Wedding weekend, specifically *not* to celebrate same. It was a blast, and just as an aide memoire, this is what we cooked:

  • 5kgs of chicken breast was turned into lemony chicken and coriander, with dhal. We bought several packs of chapatti to go with this, and entirely forgot to serve them, so another post looms about that.
  • 5kgs of stewing steak was turned into a sort of French-ish casserole – marinaded overnight with brandy, red wine, orange juice, juniper berries, black peppercorns, garlic,  and anything else that looked suitable, then decanted into the slow cooker with a tin of tomatoes and more seasoning and courgette/carrot/onion and some flageolet beans. That which didn’t fit was placed into to the ancient cast iron casserole and oven-cooked as Emergency Backup Casserole. We had three bags of new potatoes to serve with those. Guess what?
  • For puddings, we did a mega rhubarb and fresh ginger crumble, a lemon and honey cheesecake on a ginger bikket base, a Danish apple rye cake (by special request) and, of course, a chocolate moooooooose.
  • There were snacking things in the afternoon, including onion and goat cheese tartlets, and sossidge rolls.

It all seemed to go rather well, and we discovered that we *can* feed thirty people at a time. Just 🙂

The emergency backup casserole was not required, so we fed it to a couple of late stragglers the following day with sugar snap peas and some of the new potatoes, we put some in the freezer, and the last little bit we made into a pie with the remainder of the sausage roll pastry (yes, it was frozen. Kill me now). And here it is.

Pie!

chicken pie

There’s always some scratty chicken left after a roast … so today I have fashioned a Pie.

Made a pastry with 9oz wholemeal flour, 2 tsps baking powder, 4oz of Trex and some water. That’s now in the fridge, chilling (man).

Then chopped a leek into slices, 2 carrots into small dice, and 2 cloves of garlic finely (Pete did garlic and carrot). Fried that lot off with a rasher of bacon that needed using up. In went some finely chopped sage from the garden too, then I put a lid on the pan and left it to cook for ten minutes. Then added a couple of spoons full of wholemeal flour (we always use wholemeal these days) and a teaspoon of grain mustard and stirred it all around.

Then added milk bit by bit till the consistency was right, lobbed in the chicken (all shredded up), seasoned it, and left it. I shall marry pastry and filling later, and bake at gas 5 for about 35 minutes.

This will be followed by rhubarb with an oaty crumble topping, which I know is bad, but Pete brought some home yesterday – what can I do?

chicken pie

(Or, at least, the filling thereof).  We had a roast chicken last week, a 5lb one.  It fed four for one meal, we had a stir fry the next night, then Pete stripped the carcass and I made stock, and then soup from the bones.

But the remaining meat languished in the fridge – somehow we just didn’t get to it.  So last night, I made it into a filling for a brace of chicken pies.

I took two leeks, chopped them down the middle, and then into fine slices, and sautéd them off in some olive oil.  Chopped a pack of back bacon that really did need eating, but was not particularly good bacon, and added that to the pan. When the bacon was cooked, I tipped in the chopped chicken and stirred until it was hot.

Then added some flour to coat it all, a teaspoon of dijon mustard, and then milk until it was the sort of consistency I wanted.  All of this went on to a chorus of anguish from five cats, who felt that inside them was a much more suitable resting place for any chicken remains.  So they got the duck giblets from the night before – spoilt, you say? 🙂

It made two tubs’ worth of pie fillings, which will make eight portions of pie – so the chicken did 14 portions, plus soup, for a fiver.

chicken pie

chicken pie

With what I thought was the last of the chickie!, we made a pie.

Roughly chopped an onion, and fried it off with a pack of pancetta cubes in some olive oil.  Added some of the carrot/swede combo that I cooked on Sunday, some chopped sage from the herb garden, and some chopped chicken, and warmed it through.

Stirred in some flour (about 1.5 tablespoons, I’d guess) until everything was coated, then added milk bit by bit until it reached an appropriate consistency.

In the meantime, P had rolled out the thawed puff pastry and lined the pie dish (I may like cooking, but I’m damned if I’m making puff pastry in the week!).  Decanted the filling in, put on a pastry lid, brushed with milk and into the oven at Gas 7 for about half an hour.

Ate it with boiled spuds and steamed cabbage.  Enough for another meal too!

3lbs of stewing steak

I wanted to make Anjum Anand’s Gujerati lamb with fenugreek dumplings at the weekend, so sent Pete out to the icy wastes of the outdoor freezer to fetch some lamb.  He returned without, as he couldn’t find any, and it’s all gummed up with ice and we need to defrost it.  But he was clutching about 3lbs of Dexter stewing steak.

Anjum’s book isn’t big on beef, so we compromised, switched things round, left it to cook a lot longer over a low heat – I did most of it, while Pete struggled with a recalcitrant RAID array in our Linux server, and then he did the dumplings.  And delicious it was too.

But I only used half the beef – we’re not big meat eaters, so I put in far more chickpeas than she recommended, and thus was left with the same amount again to deal with.

On Monday, we stirfried some with some tinned black beans from the chinese supermarket (gorgeous – but half a tin was too much; wonder if they freeze), and green pepper and so forth.

And on Tuesday lunchtime, I whipped up the rest of it into a pie filling.  Fried off the beef, then quickly sautéd a chopped onion, some garlic, three big mushrooms chopped, and a couple of carrots, diced.  In a big casserole dumped the beef and veg, a slosh of red wine, a small tin of tomato purée, a slug of balsamic vinegar, a little water, a bouquet garni and some seasoning.  Brought it to the boil and then put it on a very low heat on a diffuser, and we suffered the smell wafting up the stairs all afternoon.

Cheated, and got some puff pastry out of the freezer to make the pie, which we had with potatoes roasted in olive oil, and broccoli and cauliflower.

So, that 3lbs of beef made:

  • 8 portions of beef curry (I put three tubs in the freezer)
  • 4 portions of pie (we shall have the rest of it tomorrow or Friday)
  • 2 portions of stir fry

Which I think is not at all bad.