Chicken and Mushroom Lattice Pie

I am looking for a crowd favourite as we are hosting some friends for dinner in June …. a dish that can be prepared in advance, placed into the oven and then served up to make friends happy.

Pies are always a great “make ahead” idea as you can put everything together earlier in the day and just bake on demand!

This recipe was in the Delicious Magazine (no idea which issue but must have been 2019) in an article all about pies!

I confess that I didn’t make my own pastry – but rather resorted to shop bought … and also only put the pastry on top of the pie as opposed to top & bottom. Something I would definitely rectify in the future. As this was a “test” recipe, I halved the quantities somewhat and it still worked quite well. I also omitted the horseradish as I am not a fan.

The pie is gorgeous and I adored it! While HIM preferred my sweeter Chicken & Leek pot pie filling, he still said it was a good one! A definite make again!

CHICKEN AND MUSHROOM LATTICE PIE

500g mushrooms (thinly sliced)
2-3 pieces of cooked chicken (Shredded) – I used breasts
1 Tablespoon sea salt flakes
50g plain flour
100ml Port
1/2 teaspoon grated nutmeg
1 Tablespoon chopped parsley
60g Parmesan (grated)
1 Tablespoon soured cream
2 teaspoons mustard
1 Tablespoon lemon juice
240-280g shop bought pastry

  • In a large mixing bowl, place the sliced mushrooms, chicken and sea salt. Leave for 10minutes
  • Add the flour and mix to coat
  • Add the port, parmesan, mustard and soured cream and mix again
  • Place inside a greased pie dish
  • Cut your pastry into long strips and create a lattice affect as a topping
  • Bake at 200C for 1 hour (in the last 15minutes, I brush the pastry with an egg to give is some more colour)

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Chicken and Butter Bean Stew

Every once and a while I make a little trip to the British Shop in Everberg called Stonemanor … mainly to stock up on decent pork sausages, good cheddar cheese and of course a range of English food magazines!

Flipping through the March 2019 issue of the Waitrose and Partners Magazine, I found inspiration for a Chicken, Chorizo and Butter Bean Stew. However, when it came to actually making the stew, I realized that the Chorizo that we did have in the fridge was old therefore it became a Chicken and Butter Bean Stew instead!

Also, I used deboned / skinless chicken breasts instead of thighs (as it was easier and less time consuming to shred etc.) and I didn’t have any celery – although I can believe that this would add a little extra. Next time, I would definitely include the chorizo or at least some bacon as it needs the extra “meaty-ness”

1 word => “YUM”

Chicken and Butter Bean Stew

1 Tablespoon of olive oil
4 chicken breasts (skinless / deboned)
1 onion (diced)
4 carrots (diced)
500ml chicken stock
500ml passatta
2 garlic cloves (crushed)
2 teaspoons smoked paprika
1 tin of butter beans (drained/ rinsed)

  • Heat oil in a large saucepan over a medium heat and brown the chicken.
  • Remove from the pan
  • Add the onion and carrot to the same pan with a pinch of salt and cook for 10 minutes, stirring occasionally until soft
  • Stir in the garlic and smoked paprika and cook for 2 minutes
  • Add the stock, passatta and beans
  • Bring to the boil and then reduce heat to a simmer, cooking for 20 minutes
  • Return the chicken to the stew and cook for a further 10minutes

Ginger Chicken Stir-fry

The following recipe is from the South Africa Quick n Easy Chicken Recipe book (and I have had it for years!!) … and it truly is so quick and easy – not to mention tasty, proving that eating clean doesn’t have to be boring or bland! I added the vegetables to the recipe to bulk it up.

I have recently joined an online community called SLEEKGEEK in the hopes of getting fitter and healthier (notice that I don’t say that I have joined a club to lose weight, although, should this be a by-product of a lifestyle change, I will definitely not be complaining!).

This online community focuses on encouraging people to get healthy… by providing the support, motivation and recommendations on how to achieve goals (whether it be to lose weight, get fit or to revamp your lifestyle).

My cousin (Eric) is one of the co-founders and our entire family has been so incredibly proud of his transformation! He lost 30kg 3years ago and has maintained the loss, while living a healthy, active and “normal” life. By normal – I mean that he does drink alcohol, he does eat cake, pizza, burgers, etc… but he manages his lifestyle sustainably and therefore has turned into a bit of a *Brad Pitt* Adonis looking bloke – sorry ladies, he is currently in a relationship!

This introduction to SleekGeek is the reason why some of my forthcoming recipes are going to be on the healthier side than my normal cake and treats kind of posts… please bear with me, I promise that I wont blog about anything that I wouldn’t normally eat and enjoy! And there will of course be the normal blog posts about cake and restaurants in the coming weeks too.

Ginger Chicken Stir-fry

350g chicken breasts, chopped
1 Tablespoon corn flour
2 Tablespoons soya sauce
1 Tablespoon white vinegar
1 teaspoon sugar
2 Tablespoons grated or finely chopped fresh ginger
1 teaspoon brown sugar
2 Tablespoons olive oil
1 cup of broccoli, chopped
1 cup of white button mushrooms, chopped
1 cup of carrots, chopped

  • Place chopped chicken into a bowl
  • Mix corn flour and 1 tablespoon of soya sauce together and pour over chopped chicken and leave to one side
  • Mix together vinegar, sugar and fresh ginger in another bowl
  • Heat oil in a large frying pan or wok
  • Brown chicken and then add the ginger sauce and vegetables, as well as an additional tablespoon of soya sauce
  • Cook for a further 5-10minutes until vegetables are done

3 portions; Total Calories: 978 (326 per portion)

Leftover Chicken, chorizo and chickpea stew

Using up leftovers has become more of a priority in our household… not only do we have more expenses with an addition to the family, but also because we have become very aware of how wasteful we are sometimes… and if there is one thing I absolutely hate… it is throwing away food! Not only because there are starving people in the world and because it is € down the drain (or bin)… but because food is my friend and tossing it away feels like a betrayal of friendship.

yes… I am strange… we already knew that… but the concept of using up leftovers isn’t!

I found this recipe in the Delicious Magazine (no idea which issue but it must have been just after Christmas as they used Turkey in theirs…)

chickpea stew 1

Would I make this again? Yes… I would serve it with crusty bread to soak up the extra juices. It is also a make ahead kind of meal and can be frozen! And did I mention that it is a hearty kind of dish? The one that you know that you want to scoff on a cold winters day (with or without a fire place :))

chickpea stew 2

Leftover Chicken, Chorizo & Chickpea Stew

1 Tablespoon olive oil
250g cooking chorizo
1 large onion, chopped
3 garlic cloves, crushed
400g tin of chopped tomatoes (I used 5ooml of passata)
500ml chicken stock
300g leftover chicken (or turkey), meat shredded/chopped
400g tin of chickpeas, drained & rinsed
Parsley, chopped

  • Heat oil in a frying pan
  • Fry chorizo for 3-5minutes until turning crisp, then remove from the pan
  • Add onion & garlic and gently cook for 8min until soft
  • Add tomato/passata and stock, turn the heat up to high and bubble away for 10-20minutes (until the liquid reduces and thickens)
  • Add chicken, chickpeas & chorizo and warm through for about 5minutes
  • Garnish with chopped parsley

chickpea stew 3

Chicken and Butter Bean Soup

The weather has started to change… days are getting shorter, colder and darker… and of course… that means that the tendency of my tummy is to crave stodgy comfort food…. and which is more comforting than a bowl of soup???

Normally – I am quite boring when it comes to soup… simple veggie that has been liquidized to be smooth… but when I saw this recipe in the BBC Good Food Magazine (February 2014 issue) I just knew that this was the perfect soup for using up leftover chicken … and the perfect autumn/winter meal!

soup 1

I didn’t add all the herbs that the recipe called for… and I didn’t have leftover chicken … so all I did was stirfry some chicken breast pieces in soya sauce (~300g) and add this.

Would I make it again? DEFINITELY… HIM raved about it and this is actually the kind of soup that will be a regular on our menu going forward! The butter beans give the soup this really luxurious creamy taste….

soup 2

Chicken & Butter Bean Soup

1 onion
4 potatoes (peeled & chopped)
6 carrots (peeled & chopped)
1 tin (400g) of butter beans (drained)
~300g cooked chicken

  • Fry onion in a little bit of oil in a large pot (approx. 5min)
  • Add carrots & potatoes and cook for a further 5minutes
  • Add stock
  • Bring to the boil & then reduce heat to simmer for 20minutes
  • Add the beans & cooked chicken and cook for a further 10minutes
  • I removed half the solids (veg and all of the chicken) and liquidized the rest of the soup & then re-added the veg, chicken
  • Serve with a good crack of black pepper

soup 3

 

Comfort Food : My Chicken Ginger Chow Mein

This is my once a week “go to” recipe for a quick & easy dinner – but is also something that I know is healthy and exceptionally tasty too!

stir fry 4

In our house – we started to call it “chow mein” (pronounced “chao meean”) which is normally the term given to a dish of stirfried noodles that is often found in Chinese restaurants (how authentically Chinese it is … I have my doubts). But the ingredients are pretty similar – flat noodles, soya sauce, vegetables (carrots & green pepper are pretty much essential)…. and of course, in my case, ginger & chicken!

stir fry 1

This normally provides about 4 generous portions & I would recommend using a large wok (or frying pan) as once you start adding the noodles to the stirfry mix – you need the space 🙂

Chicken Ginger Chow Mein

120g uncooked flat noodles (you can even use linguine)
300g diced chicken breast
peeled ginger (I normally use a piece the size of my thumb, finely chopped)
3 carrots, peeled & diced
1 small green pepper, deseeded & diced
300g button mushrooms, diced
1 garlic clove, peeled & crushed
3 Tablespoons soya sauce
juice of 1 lime
olive oil

stir fry 5

  • Leave the chicken pieces in a splash of the soya sauce with the garlic & ginger to marinate
  • Heat olive oil in a large pan or wok & brown the chicken pieces (us a good squeeze of the lime half way through to help tenderize the chicken)
  • Add the carrots, mushrooms, green pepper, the marinade sauce (including the ginger & garlic) as well as the rest of the soya sauce
  • At the same time – cook the flat noodles in a pot of salted boiling water (5-8minutes)
  • Once the noodles are cooked & drain
  • Add the noodles to the wok with chicken & vegetables and toss in the soya sauce infused liquid
  • Serve & enjoy

stirfry 2

Indian Rice Salad with Chicken

As I start to work through the pile of magazine recipe cut-outs (7years worth), I am drawn to the fact that there is so many things that I want to make… and so little time!!!!!!

This particular recipe was from the BBC Good Food Magazine (issue August 2013) & is perfect for the holiday season – when there are leftovers to be used up!!!! I adapted it slightly based on what was in my fridge – using basil leaves instead of coriander, I added a tin of peach slices which I diced up, I used mayo instead of creating a dressing & I omitted the blackbeans & pomegranate seeds.

All in all – this is definitely a great idea for clearing out the fridge!!!

Indian Rice Salad with chicken

indian rice salad 3

2 cups of uncooked rice (even better if you have leftover cooked rice!)
1 teaspoon tumeric
1 teaspoon of medium curry powder
100g cashew nuts
1/2 cucumber, chopped
1 chicken breast sliced (or whatever leftover fowl meat you might have!)
Fresh herbs – finely chopped
1 tin of peaches, chopped
2 Tablespoons of mayo

  • Cook rice with tumeric & curry powder
  • Rinse with cold water to cool down & drain well
  • Mix all ingredients together & serve

indian rice salad 1

Apparently this recipe can last 2-3days in the fridge … but it is so tasty, I would be surprised if it lasted that long!

Chicken and Courgette couscous

With only a few ingredients… it isn’t hard to whip up something tasty for dinner… I should know!

This is what I call a Friday end-of-week quick (but tasty) dinner recipe!

Chicken & Courgette couscous

chicken couscous plate 1

200g couscous

400ml chicken stock

2 chicken breasts

1 courgette, grated

Tablespoon of Soya Sauce

Squeeze of lemon juice

fresh ginger, peeled & diced

2 cloves of garlic, peeled & diced

Olive oil

chicken couscous ingredients

  • Slice the chicken breasts into bite sized pieces and place in a dish with the soya sauce, lemon juice, garlic and fresh ginger
  • leave to marinate for at least 30minutes
  • Place couscous into a bowl, add stock and stir with a fork. Then place a plate on top of the bowl and leave for 10minutes to fully absorb all the liquid and become all nice and fluffy 🙂
  • Fry the grated courgette in the olive oil until soft and starting to brown
  • Add the courgette to the couscous
  • Heat oil in a frying pan and cook the pieces of chicken
  • Mix together – nothing could be simpler!

chicken couscous plate 2

Stuffed and prosciutto wrapped Chicken breasts

My Aussie friend, Kazzy introduced me to the world of glorious moist (but still cooked) chicken breasts… yes, you can even have moist SKINLESS chicken breasts. Just wrap around a piece of prosciutto and *ta da*… all the glorious juices inside are contained.

Which got me thinking… if I can keep the chicken breast moist and tasty… why can’t I stuff it as well??? So one particular Saturday, when HIM and I were indoors (remember it gets dark early here plus neither of us are too keen on exploring in the falling snow)… I decided to try my hand at stuffing a chicken breast BEFORE wrapping it all up.

(if you really want to chuckle, I was in the kitchen with my laptop watching episodes of House Season 8, while HIM was in the lounge with his laptop watching episodes of The Mentalist Season 2…. we love each other… but we have different tastes in tv series sometimes :))

The name is a mouthful… but in all honesty – it all works so well together…. so tasty…. there was enough to feed 4 adults (if you serve with vegetables and sides) – and of course I used the Garlic & Herb shaker seasoning that I got from Shelley from Cape Herb & Spice. YUM!!!

Pesto & Mozzarella stuffed chicken breasts wrapped in Prosciutto

mozzarella and pesto stuffed chicken

4 skinless chicken breasts

8 slices of prosciutto or jambon serrano

Mozzarella

Pesto

Seasoning (I used the Garlic & Herb mix from Cape Herb, but you can use any type of seasoning – even good old salt & pepper if you like)

Olive oil

Sage leaves

  1. Season chicken breasts and cut along the side of each breast to make a flap
  2. Add a teaspoon of pesto and a slice or two of mozzarella
  3. mozzarella and pesto stuffed chicken 1
  4. use 2 pieces of prosciutto per chicken breast to wrap up
  5. mozzarella and pesto stuffed chicken 2
  6. and repeat…..
  7. mozzarella and pesto stuffed chicken 3
  8. place in an oiled pan with a few pieces of sage
  9. mozzarella and pesto stuffed chicken 4
  10. and roast in an oven at 180C for 30-45minutes
  11. mozzarella and pesto stuffed chicken 5mozzarella and pesto stuffed chicken 6

Sticky Chinese Drumsticks

Need to feed a crowd? Need it to be tasty as well?

This really is one of those recipes that makes for very tasty eating… but all the work is done while you sleep! Serious! It is all in the marinade! and of course the oven helps as well!

Sticky Chinese Drumsticks

the last one left after the hordes had descended apon the buffet table....

the last one left after the hordes had descended apon the buffet table….

12 chicken drumsticks (or you can use other parts if you prefer)

250ml soya sauce

4 Tablespoons of Honey

6 garlic cloves, peeled and crushed

fresh ginger, peeled and chopped finely

  1. mix all the ingredients (except the chicken) together in either a plastic bag or a plastic container that can easily accommodate all ingredients and has a very tight lid (you dont want to flip the container over and get a kitchen floor full of marinade!)
  2. Add chicken pieces, coating all sides….
  3. either close bag or add lid… and make sure that all pieces are even coated (and shake around)
  4. Place in fridge for a minimum of 3hours (or overnight like I did)
  5. Roast in a roasting pan (with marinade) for 40-60minutes at 200C
  6. place in a roasting tray and let the oven (and marinade) do all the work!

    place in a roasting tray and let the oven (and marinade) do all the work!