19/10/14 18:08 Filed in: British - Main
Chicken and Mushroom Pie has to be one of the all time great comfort foods.
Here in London, it is cold damp and windy. Not pleasant at all - especially with it being dark going and returning from work.
This is where comfort food excels and one reason why I love the Autumn/Winter seasons. Out with the salads and in with the hearty stews, pies and puss! The kitchen comes alive with mouth watering smells.
My Chicken Pie, is a little bit of a faff, what with cooking the ingredients separately, however, it is well worth the effort. I like my pie to come complete with the vegetables, so I parboil the broccoli, add sweetcorn and delicious butter fried golden chestnut mushrooms. The leeks, shallot and garlic add a lovely depth. The tarragon and white wine give subtle complexity to the filling.
I reckon this pie takes a good 60 minutes of preparation, so generally better for a weekend.
Saying that, I made this on a Tuesday night for my sister-in-law. I confess I was sweating by the end of it, but got it in the oven in under half an hour!
This tastes even better for left overs. I personally like to serve this with homemade piccalilli.
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20/04/14 09:00 Filed in: Italian - Main
I was watching Masterchef last week and they were making stuffed ravioli for the quarter final. It reminded me of this dish I made for a future boss and his wife a couple of years ago. The beauty of the dish is that it can all be made in advance at your convenience. Cook the ravioli when ready to serve, and warm the bisque through - not hard .
Being a Bank Holiday weekend and what with the weather being cold and not inviting to jump, I had extra time to play in the kitchen. This is not a particularly difficult dish to make, although it is made significantly easier by having a pasta machine and a ravioli cutter. The stuffing has a fantastic fresh flavour from the crab and tarragon. You will need a pasta cutter, but a rolling pin will suffice for the pasta.
The spicy prawn bisque is amazing, a wonderful voyage of flavours. The prawn bisque with the brandy adds depth and the star anise wows the tastebuds. When you bite into the ravioli, a wonderful sea fresh taste is received followed by the aniseed.
Only homemade pasta will do for this dish. It cooks in under 2 minutes, keeping the scallop slices tender and delicious.
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