Reidbury's Kitchen

Food thoughts, recipes and billowing smoke from a home cook's kitchen in London


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Chicken Pie with Leftover Roast Chicken

Chicken Pie with Leftover Roast Chicken

Chicken Pie with Leftover Roast Chicken

I’ve said before just how much a I love a roast chicken on a Sunday, but it does mean I have to think about how to use the leftovers for a midweek dinner. I usually make pasties with puff pastry, chicken, tomato and pesto but I fancied a change and ended up finding a recipe for Chicken Pie on the Good Food site. It sounded pretty simple but the end result was greater than the sum of its parts. The chicken is used alongside mushrooms, leek and bacon in an easy to make sauce. It was genuinely impressive and a really good way of using up leftovers. I will absolutely be making this again in the future.

KB rating 8.5/10. PR rating 8/10

Chicken Pie (serves 4)

Ingredients:

  • 1 packet of ready rolled puff pastry
  • Half a cooked chicken (or turkey)
  • 1 leek, chopped (or onion)
  • ½ packet of smoked streaky bacon cut into little pieces
  • ¾ oz sliced mushrooms
  • 1 vegetable stock cube dissolved in 1 cup of water (approx 240ml)
  • ½ cup milk (approx 120ml)
  • 1 oz plain flour
  • ½ oz butter and a little oil (vegetable or olive)

Method:

Chicken Pie Portion

Chicken Pie Portion

Strip carcass of chicken, cutting meat into large pieces. If you prefer you can buy uncooked boneless chicken but you would need to pre-cook it at this stage.

Saute leek (or onion), bacon and mushrooms in the butter and oil. When soft, add flour.

Add stock, stirring continuously then add the milk so that the sauce is rich and creamy. If the sauce is a little thick, add more liquid.

Add the pre-cooked chicken, and stir carefully until meat is completed coated and empty contents into a large pie dish.

Cover with pastry, making a vent in the pie top, and brush with milk.

Bake in oven on a high temperature (200C/400F/gas 6) for around 25 mins or until golden.

Tip: With the stockcube and bacon, there is no need for extra seasoning however, you could substitute some of the stock with a little leftover white wine.

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Lightweight Cottage Pie

Lightweight Cottage Pie, The Fast Diet Recipe Book

Lightweight Cottage Pie, The Fast Diet Recipe Book

So I posted my Classic Cottage Pie recipe yesterday (you can view that post here), and it reminded me of a lightweight version of this dish I cooked a month or so ago. This recipe came from the 5:2 diet book, ‘The Fast Diet Recipe Book‘, and it’s a lower calorie version of the classic. The main way this Cottage Pie sheds calories is by switching out the usual potato mash topping with a lighter version of celeriac and leeks, which I thought sounded interesting. And it was! I didn’t really have massive expectations about this dish before cooking it, but it really did impress me when it got to the eating part! So much so that I would happily eat this version instead of the full Classic Cottage Pie if I was in the right mood! The topping was a really nice replacement for the potato (and that’s pretty impressive from me given that I bloody love a potato), and the meat was full of flavour. So, this recipe is tasty AND virtuous. Good stuff!

PS. I apologise for the fact that I don’t have a proper photo of the cottage pie – I forgot to take one, so this is a photo from the book!

KB rating 8/10. PR rating 8/10.

Calorie Count: 243 per person

Lightweight Cottage Pie (serves 4)

Ingredients:

  • Oil for spraying
  • 250g extra-lean minced beef
  • 1 large onion, diced
  • 2 carrots, peeled and diced
  • 2 celery sticks, finely chopped
  • 400g tin chopped tomatoes
  • 2 tbsp tomato puree
  • 1 tbsp Worcestershire sauce
  • 1 bay leaf
  • 1 tsp fresh thyme leaves, chopped
  • Salt and pepper
  • 300ml boiling water
  • 2 OXO cubes
  • 500g celeriac, peeled and cubed
  • 100g half-fat creme fraiche
  • 1 tsp groundnut oil
  • 2 young leeks, trimmed and sliced (into about pound coin width)

Method:

Preheat the oven to 200C/400F

Spray a large pan with oil and brown the minced beef. Add the diced onion, celery and carrot and allow to soften for 10 minutes.

Stir in the chopped tomatoes, tomato puree, Worcestershire sauce, bay leaf, thyme, salt and pepper, water and OXO cubes. Bring to the boil, cover and simmer for 30 minutes, stirring occasionally.

Meanwhile, boil the celeriac until very tender, drain and mash with creme fraiche until as smooth as as you wish.

Heat the oil in a pan and gently saute the leeks, then add them to the celeriac mash; season well.

Pour the beef into a shallow ovenproof dish, and top with the celeriac mixture. Bake for 20-30 minutes, until the top is golden brown


3 Comments

Classic Cottage Pie

Classic Cottage Pie

Classic Cottage Pie

Sometimes when life is stressful and getting you down, you need to find food comfort. And whilst this isn’t something I really grew up eating, it’s something I cook when I, or my boyfriend, need comfort on a plate. I have no idea where I got this recipe, and I do tend to vary the quantities of the flavourings depending on my mood. But it is always a wonderful meal to dig into. I always serve it with peas, and I always have french mustard as a condiment, whilst Paul goes back to his childhood and has ketchup! He’s also been known to indulge in a Cottage Pie Sandwich too…!

KB rating 8/10. PR rating 8/10

Classic Cottage Pie (serves 6-8)

Ingredients:

  • 3 tbsp olive oil
  • 1 large onion, chopped
  • 2 sticks celery, finely chopped
  • 2 carrots, diced
  • 3 cloves garlic, finely chopped
  • 675g minced beef (I tend to use 750g as that’s the standard large pack size!)
  • 1 tbsp tomato puree
  • 12 drops Worcestershire sauce (I love this flavour, so feel free to add less…or more!)
  • 10 drops Tabasco (again, I like the hit and sometimes add a lot more than this)
  • Blob of marmite (my secret ingredient – it adds oomph not marmitey flavour)
  • 175ml red wine
  • 300ml beef stock
  • Black pepper
  • 1.4kg potatoes
  • 50ml milk
  • Cheddar (grated) – enough to sprinkle over the top
  • Parmesan (grated) – enough to sprinkle over the top

Method:

Preheat the oven to 180C

Heat the oil in a large frying pan and add the onion, carrots and celery, stirring over a brisk heat but don’t allow the veg to burn.

After 5 mins add the garlic and soften everything together.

Increase the heat, add the mince and stir until browned.

Stir in the tomato puree, Worcestershire sauce, Tabasco, marmite, wine and stock. Season and cover. Simmer for 10 minutes.

Boil the potatoes until soft and mash with milk.

Put the meat mixture in a gratin dish, cover with mash and then top with the mixture of cheese. Bake in the oven for 45-55 minutes.