Jeremy Lee's Chicken Pie
There is great joy at the mere mention of a chicken pie. A soft, flexible, delicious and not too expensive recipe that always soothes and comforts. It's always a lot of fun whenever another stuffing is suggested that everyone looks down and mutters, "But can't it be chicken?" Invariably, it's chicken.
unsalted butter 125g
celery 1 head, minced
carrots 3, minced
leek 2, minced
3 small onions, minced
garlic 2 cloves, minced
streaky bacon 3 slices thinly sliced
olive oil 6-8 tbsp
chicken legs 6
white wine 1 bottle
chicken broth 500ml
thyme, marjoram and summer salty (if salty and basil taste indescribable, simply increase thyme) 3 sprigs of each tied in a posy with string or bacon rind
bay leaves 5
sea salt and black pepper to taste
flat leaf parsley 2 tbsp, minced
½ thin grated lemon zest
500g puff pastry
milk a spoon
Heat a large, heavy pan, add butter and melt. Add the chopped vegetables and bacon. Stir well and place a lid on top, rising to stir from time to time and let the vegetables cook, cooking until soft and shiny.
Meanwhile, heat a large skillet, add 2-3 tablespoons of olive oil and fry chicken legs until lightly browned, then add to vegetables.
Pour the wine and broth, add the herb branch and bay leaves, season with salt and pepper and put the lid on it and let it cook for 45 minutes over a mild heat. When the meat is cooked, turn off the heat and let it cool; then lift the chicken and carefully remove the meat from the bones and put it back in the pan.
Stir the pan with vegetables and chicken and try the seasoning. Remove the herb sauce and bay leaves. Add the chopped parsley and grated lemon zest. Mix it all together well, but not enough to break the meat into smaller pieces.
Heat the oven to 180 ° C / gas mark 4 and fill a beautiful platter with chicken and vegetables. Roll out the dough to cover the plate, about 3-5 mm thick. Cover the plate with the pasta sheet. Break the egg into a cup and beat with a fork, add the milk and brush generously over the batter. Use any cut to make a decoration if you are feeling creative.
Bake the pie for 45 minutes until the top is golden and warm. A powerful bowl of parsley and mashed mustard on the side, and a bowl of peas, are an excellent accompaniment.
Jeremy Lee is the chef-owner of Quo Vadis, London W1
Roast Pheasant in Rory O'Connell Casserole with Red Wine and Bacon
Roast Pheasant in Rory O'Connell Casserole with red wine and bacon. Photo: Romas Foord / The Observer
Pheasant is generally speaking, excellent value for money. Lean poultry may be a bit dry, so I like to roast them in casseroles, finding the result more juicy, and with the addition of some robust flavors, the bird is almost self-sufficient.
When buying a pheasant, choose the most beautiful bird. The addition of cinnamon may seem a bit odd, but it adds a delicious aroma to the culinary juices. Savoy cabbage puree can be prepared ahead of time and gently reheated later.
Yield: 2 servings; Savoy cabbage puree serves 4-6
fat-free streaky bacon 100g
olive oil 1 tbsp
plump pheasant 1
red wine 150ml, for example, cabernet sauvignon
canned or bottled tomatoes 100g, chopped
cinnamon stick ½
rosemary 1 sprig, about 6 cm long
freshly ground sea salt and black pepper
25g butter (optional)
For the puree of savoy cabbage
savoy cabbage 1 head
water 1.75 liters
freshly ground sea salt and black pepper
regular or double cream 25-40ml
butter with salt 25-40g
Preheat oven to 180 ° C / gas mark 4. Cut bacon into thin slices about 3 cm long and 5 mm thick. Heat a heavy saucepan over low heat until very hot. Add olive oil and bacon, stirring regularly with a wooden spoon and making it slightly crispy and golden. Remove from casserole and allow to drip on kitchen paper.
Dry the pheasant's chest and place it, side down, in the remaining fat in the casserole. Cook gently until the breast is golden. Do not try to rush this step of the recipe, otherwise you may burn the casserole; In this case, the taste of the sauce at the end will be spoiled. Remove the pheasant from the pan and pour the excess fat. Substitute the casserole over low heat and add the wine, tomato, cinnamon, rosemary and bacon. Put the pheasant on top and season with salt and pepper. Put a greaseproof piece of paper and a tight lid on the casserole and cook in the oven for 1 hour.
For savory cabbage puree, remove damaged outer leaves from cabbage. However, do not remove more of those pleasant green leaves than necessary, as they are full of flavor and give lovely bright green spots to the finished puree. Place the cabbage on a chopping board and cut directly in the middle of the head, then split and remove the hard core. Cut the cabbage against the grain, beautiful and thin.
Bring the water to a boil and salt well. Add the cabbage and cook uncovered over low heat until tender. Strain the cabbage well, reserving 100 ml of the cooking water. In a blender or using a hand blender, mix with a thick puree, adding cream and butter as you see fit. The consistency should be similar to that of a soft mashed potato. If the puree is a little firm, add a little of the reserved water to soften and mix again. Taste and correct seasoning and serve on a hot plate. A nonstick pan is perfect for heating it and some of the reserved water can be used if the mash thickens in the meantime.
When the bird is cooked, remove the casserole from the oven and reduce the temperature to 100C / ¼ gas mark. Put the pheasant on a plate, cover it with greaseproof paper and put it back in the oven to heat. Put the saucepan over low heat and bring the juices to a boil. Taste and decide if the liquid needs to reduce slightly to concentrate the flavor. If it is already delicious, you are ready to go. Sometimes I mix a little butter in the juices at this stage, just to give the sauce a little more sauce – however, the sauce should not get too thick and strong.
Carve the pheasant and serve with the bubbly sauce and the savory cabbage puree.
In Master It: How to Cook Today by Rory O'Connell (Fourth State, £ 16.99)
Dan Lepard Cinnamon Cake with Blackberries
Dan Lepard Cinnamon Cake with Blackberries. Photo: Romas Foord / The Observer
This is one of the lightest cakes you will ever make with whole wheat flour, but it depends on beating the eggs in a thick foam and adding a little baking powder. The cake freezes well unfilled, so you can bake in advance and wait until the fruits look perfect.
4 medium eggs at room temperature
200g of refined sugar
golden syrup 50g
whole wheat flour 150g
baking powder ½ tsp
cinnamon powder 2 tsp
cold milk 100ml
sour cream a small bathtub
blackberries 1 punnet or blackberry jam
icing sugar for sprinkling
Line the base and sides of a 20cm round bottom round pan with nonstick baking paper and heat the oven to 180 ° C / gas mark 4. Beat eggs with sugar and syrup using whisk in mixer. get a pale and soft cream. thick and the mixture falls like thick ribbons when the beaters are removed from the bowl. Sift the whole wheat flour, baking powder and cinnamon once, adding again any bran that the sieve collects. Add milk to beaten eggs and beat, add flour and beat once more until smooth. Pour the mixture into the pan and bake in the center of the oven for 35 minutes, covering the top of the cake with aluminum foil for the last 10 minutes if you need to stop burning. When an inserted skewer comes out with just a few damp crumbs stuck together, remove from oven and let cool. Lightly whip the cream, cut the blackberries in half, then cut the cake into two layers and fill with cream and fruit, remount the cake and lightly sprinkle with icing sugar or top with whipped cream and extra blackberries.
In Short and sweet by Dan Lepard (Fourth State, £ 25)
Curried Egg and Cauliflower Salad from Yotam Ottolenghi
Curried egg and cauliflower salad from Yotam Ottolenghi. Photo: Jonathan Lovekin / The Observer
This is how coronation chicken would taste if you replaced it with cauliflower and boiled egg. An introduction that possibly makes no sense until you eat for yourself. If you are missing the side of the equation then you could do worse than serve it with that bird, baked over the weekend.
Yield: 4-6 servings
cauliflower 1 medium (500g), cut and divided into 3 to 4 cm; keeping the leaves soft
onion 1 (180g), sliced 1cm thick
olive oil 2 tbsp
soft curry powder 1 tbsp
salt and black pepper
big eggs 9
Greek Style Yogurt 100g
Aleppo Pepper Flakes 1 tsp (or ½ tsp regular pepper flakes)
1 tsp cumin seeds, toasted and ground
2 – 1 lemons squeezed to get 1 tbsp juice and the second cut into 4-6 slices to serve
tarragon 10g, chopped
Put the oven in the highest position. Mix the cauliflower florets (with young leaves) in a large bowl with onion, oil, 2 teaspoons of curry powder, 1 tsp of salt and plenty of pepper. Once combined, spread on a baking sheet lined with parchment paper and bake for 15 minutes until soft and golden but still holding a bite. Remove from the oven and let cool.
Fill a medium pan with plenty of water and bring to a boil over high heat. Reduce heat to medium-high, then carefully lower eggs and gently boil for 10 minutes until boiling.
Drain the eggs and put them back in the same pan full of cold water to stop cooking.
When cool, peel the eggs, put them in a large bowl and break them roughly with the back of the egg.
. (tagsToTranslate) Vegetables (t) Game (t) Duck (t) Eggs (t) Food (t) Life and style (t) Dessert