At my father's 40th birthday party, his good friend Tom Jaworski made a speech which has had a profound and lasting impression on me. He stood up, looked seriously at the 30 or so people gathered there, and said gravely, 'I like my people how I like my food... Big portions, strong flavours...' This blog is about my 21 year old love affair with food, with big portions and with strong flavours
Friends of mine are constantly sending me pictures of the delicious meals that they have been cooking. I do the same. There is a real sense of pride and achievement when you cook something which tastes and looks wonderful. Unfortunately, a lot of the time there is no one around to fully appreciate it! This blog is for people who want to share their culinary triumphs with everyone else. Email me the recipe and a photo of the finished product on izzy_curtis@hotmail.co.uk.
Monday, 10 October 2011
Chicken Pie (Flora Davidson)
1 chicken
720ml chicken stock
125ml cream
1 onion, sliced
1 carrot, sliced
100g smoked streaky bacon
50g butter
75g flour
packet of puff pastry
1 egg, beaten
salt and pepper
Poach chicken in 1 litre of water. Add carrot and onion and bring to the boil and then simmer for 45 minutes. Take the chicken off the bone and break it up into fork size pieces. Sweat onion and bacon until soft, then add flour and cook for 2 minutes. Gradually stir in 750ml of poaching liquid (stock) and simmer for 2 minutes. Stir in cream and season. Fold in chicken pieces and pour into pie dish. When cool, cover with puff pastry and glaze with the egg. Cook for 30 minutes until pastry is golden.
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