CHICKEN AND LEEK PIE

Posted on

I copulate Crybaby and Leek pie, commonly it comes lidded with pastry, but to hold the syns imbibe I’ve used mashed murphy. Which I pipped on (It looks pretty honourable?)

One little legerdemain I hold learned when doing a mashed tater superior for a pie, is to add eggs, they insure it gets a nice golden topping without having to use butter. You instrument see me do that in quite a few recipes on here where I use mashed vine for a superior.

For the sauce I misused a smorgasbord of concentrate, handle, laughing cow and maize polyose. I old this combination previously in my Poulet and Asparagus ‘No Pastry’ Pie and it works surprisingly.

So tasteful!!

You could try without the happy cow, but I think they add to the sort of the sauce, sharing it a creamy sensing.

When making this direction I similar to use 4 mini oven printing dishes, but you can use one big oven see dish if you elevate.

Slimming Eats Fowl and Scallion Pie – gluten unconstrained, Slimming Group and Coefficient Watchers amicable

You can space under the grill for the ultimate few mins, to pee solon golden on top.

Help with your choice of vegetables. My kids like this with peas, but I like to do any steamed vegetables for me, conscionable to up my locomote foods.

INGREDIENTS
  • 600g/21oz of chicken breast or thigh
  • 800g/28oz of potatoes, peeled and roughly chopped
  • chicken stock to cover
  • 2 eggs
  • 1 onion, finely chopped
  • 2 leeks, sliced
  • 1 tsp of wholegrain mustard – (0.5 syns)
  • pinch of thyme
  • finely chopped parsley
  • 1 cup (240ml) of semi skimmed milk (1 HEa)
  • 1 cup (240ml) of chicken stock
  • 4 laughing cow light (1 HEa)
  • 1 tablespoon of tapioca starch, cornstarch or arrowroot powder (1.5 syns)
  • salt and black pepper
  • spray oil
METHOD
  1. Add the potatoes to a saucepan over a medium high heat
  2. Just Cover with chicken stock
  3. Bring to a boil, reduce heat and simmer until fork tender.
  4. Drain. Season with salt and pepper
  5. Add eggs and mash till smooth. Set aside.
  6. Spray a frying pan over a medium high heat with spray oil
  7. Add the onion and leeks and fry till softened (approx 5 mins)
  8. Remove and set aside.
  9. Add the chicken and fry till lightly golden.
  10. Add back in the leeks and onions.
  11. Add in the stock, milk, laughing cow, thyme, parsley and mustard.
  12. Stir till melted and smooth.
  13. Mix the cornstarch with a little water into a paste
  14. Add this in the chicken and leek mix.
  15. Heat until sauce becomes thickened and silky.
  16. Preheat oven to 200c/400f (gas mark 6)
  17. Season with salt and black pepper.
  18. Add to a large oven proof dish (or you can use 4 small ones for portions)
  19. Top with the mashed potato (I like to pipe it on, as it looks pretty).
  20. Spray over the top with spray oil
  21. Bake in the oven for 30 mins, potato should be nice and golden on top.
  22. If you like you can finish off under the grill for a few mins.
  23. Serve with your choice of vegetables.
    Best Restaurants in America If you eat out in the U.S.A. and want the best dining experiences possible, this guide is for you What makes a good restaurant a “best”? Food that’s better than just good, of course. A dining room and a level of service that suit the quality of what’s on the plate. A good wine list (which doesn’t always mean an encyclopedic one), good beers and/or cocktails where appropriate. And then the less easily quantifiable stuff: personality, imagination (or intelligent commitment to a lack of same), consistency. 101 Best Restaurants in America (Gallery) When we were a young website, way back in 2011, we drew up our first 101 ranking ourselves, making a list of the places where we, The Daily Meal’s editors, liked to eat. Taking into consideration our mood, our budget, and where we happened to be when we get hungry, how would we vote, we asked ourselves — not only with our critical faculties but with our mouths and our wallets? Where would we send friends? Where would we want to dine if we had one night in this city or that? By this method, we ended up with a shortlist of 150 places. Then we argued, advocated, and cajoled each other on behalf of restaurants ranging from old-fashioned to avant-garde, ultra-casual to super-fancy. Finally, we invited an illustrious panel of judges (restaurant critics, food and lifestyle writers, and bloggers) from across America to help order restaurants via an anonymous survey and tallied results to assemble a ranked list. Upstairs, the simple Scandinavian-style dining room is kitted out with tables that look like tangled tree trunks, carved by Tom senior. The ingredient-led 12-course tasting menu is constantly changing (you might spot one of the chefs picking a final herb flourish outside minutes before it hits your plate). Starters could include a mouthful of smoked eel and apple, or an exploding dumpling of ox cheek and lovage. A crapaudine beetroot slow-cooked in beef fat is meaty in texture as well as flavour, and local lamb is paired with turnip and mint. Even the bread with sour butter is sensational. Afterwards you’ll be grateful for the walk through the village to a pretty rose-covered house where some of the nine bedrooms have antique oak four-posters and copper bateau baths. Wake to the sound of cows mooing in the next field and head back to the inn for a simple breakfast of sheep’s yogurt with fresh berry compote and house granola or toasted brioche heaped with mushrooms and a duck egg. Unsurprisingly, the most talked about restaurant in Yorkshire is often full, so book it quick. By Tabitha Joyce.

Leave a Reply

Your email address will not be published. Required fields are marked *