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Thai Pies June 16, 2018

Filed under: Chicken,Favourites,Tarts & Pies,Uncategorized — delishuss @ 6:29 am
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This is  take on Donna Hay’s Red Curry Pork Pies from her Season’s Cookbook. I was looking for a nice recipe for a picnic in the lovely Roma Street Parklands in Brisbane. Donna’s recipe uses pork; I swapped it out for chicken thigh meat and I’ve added some veggies to bulk them up.

I told my partner that I was making pies, I think he was slightly disappointed when he realised that they weren’t steak and kidney. He was won over when he actually tasted them. They are banging with flavour and just that little bit different.

Utensils: You’ll need 2 round pastry cutters, 1 slightly smaller than the other for the top and the bottom of the pies. A metal pastry muffin tin. I had neither of these so I had to improvise. They were a bit rugged looking but the flavour certainly wasn’t compromised.

Makes 12 pies

Ingredients

2 tablespoons oil

1 large brown onion, peeled and diced

1.2 kg chicken thigh fillets, chopped into bite sized chunks

2 tablespoons red curry paste

1 red pepper, finely diced

1 yellow pepper, finely diced

1 cup coconut milk

1 cup coconut cream

1 cup chicken stock

5 x 200g sheets store-bought shortcrust pastry, thawed

1 egg, lightly beaten

Oil spray for greasing the pastry tin.

 

Method

  1. Preheat the oven to 200 degrees celsius.
  2. Heat a large saucepan over a high heat. Add 1 tablespoon of the oil and onion and cook for 2 minutes. Add in the peppers and fry for a further 5 minutes until they are starting to become soft.
  3. Remove the vegetables from the saucepan and set aside temporarily while you brown the meat.
  4. Add the remaining oil to the pan, allow to heat and then add the meat and cook until brown. Stir in the curry paste and cook off for a minute or 2.
  5. Re-add the veggies. Add the coconut milk, the coconut cream and the stock to the saucepan and bring to a simmer. Cook for about 20 minutes until the sauce has thickened. You don’t want it to be too runny or you’ll get a soggy bottom for your pies and no one likes a soggy bottom.
  6. Set the sauce aside while you prepare your pastry.
  7. Cut out 12 of the larger pastry rounds and 12 of the smaller pastry rounds. You can get artistic or get the kids involved and make some leaves for the top of the pies with the leftover pastry.
  8. Grease the pastry tin. Line the holes with the larger pastry rounds.
  9. Spoon in the filling. Don’t overfill or the sauce will ooze out while baking.
  10. With a pastry brush, brush the egg around the edges of the pastry round.
  11. Add on the top pastry round and brush with the remaining egg.
  12. Place in the oven and bake for 30 mins or until golden brown on top.
  13. These are good eaten hot or cold. I just had a thought, they’d be delishuss with a mango chutney.

 

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American Hot Pizza Pie February 11, 2015

Filed under: Favourites,Italian — delishuss @ 10:08 am
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So you’ll know if you have read my blog before that I love Jamie Oliver. He is my cooking idol. However, I must admit I find his recipes quite difficult to follow. I personally prefer each point of the cooking method numbered so that I don’t have to keep re-reading the paragraphs. I’m going to blame the recipe format for the fact that I made too much dough for each pizza and also missed what the purpose of the breadcrumbs was. Okay, okay, I will take a smidgen of blame for not reading the recipe before I bought the ingredients and started making it. Note to future self, read the recipe thoroughly both in advance of food purchasing and preparation.

I got this recipe from Jamie’s cookbook, Save with Jamie. I’m doing a 12 week health and fitness challenge, not quite sure that this recipe fits in the scope of healthy eating but it was delishuss. A little of what you like is good for you, right?

Here’s a few things that I wish I knew before I started this one. The dough recipe will make about 3×12 inch pizzas. I depends on your outlook whether you think 12 inch is medium or large :-0 I made 2×12 inch pizzas and there was too much dough. I know the intention is that it’s a pie, so it’s going to be thicker, but I found it a bit doughy to be honest.

You can freeze the uncooked, prepared pizza as well.

The breadcrumbs go on the pizza tin’s base before you add the dough. Given that I forgot to add this, I can only assume that because my pizzas stuck to the bottom of the tin that this is to prevent this happening.

So here goes (itemised method because that’s the way I like it):

Serves 4-5 people (original recipe states 8-9, I will let you be the judge).

Prep/cooking time = 1 hour + proving time

Ingredients

1kg strong white bread flour or Tipo ’00’ flour, plus extra for dusting

1x7g sachet of dried yeast

3 tablespoons extra virgin olive oil or leftover pork dripping

2 cloves of garlic, finely sliced

1 teaspoon dried oregano

1x400g tin of chopped tomatoes

Red wine vinegar

50g ciabatta or stale bread

Olive oil

350g leftover cooked pork and crackling or 6-8 quality sausages (at least 80% meat)

1 red onion, peeled and finely sliced

25 slices of pickled jalapeno or 2 fresh green chillies, finely sliced

159g cheddar cheese or mozzarella

1 heaped teaspoon fennel seeds

1 good pinch smoked paprika

Method

1. Put the flour and 1 heaped teaspoon of sea salt into a large bowl and make a well in the middle.

2. Add 600ml of tepid water to the well and stir in the yeast.

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3. Add the extra virgin olive oil (or the equivalent amount of leftover pork dripping, for incredible flavour), and use a fork to gradually bring in the flour, then pat together into a dough.

4. Knead on a flour-dusted surface until smooth and springy.

5. Place in a bowl, cover with a damp tea towel ( I used cling film/glad wrap) and leave somewhere warm until doubled in size (roughly 1 hour).

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6. Meanwhile, peel and finely slice the garlic and put it into a blender with the oregano, tomatoes and 1 tablespoon of vinegar or liquid from the jalepeno jar. whizz until smooth, season and put aside.

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7. In a food processor, blitz the bread into fine breadcrumbs. Oil the pizza tins, and lightly dust with the breadcrumbs.

8. Preheat the oven to 190 degrees celsius, 375 degrees Fahrenheit or gas mark 5.

9. Knock the dough back (this means taking the excess air of it), then divide into 3 and stretch or roll out each piece on the flour-dusted surface using your tin size as a gauge.

10. Place in the tins, pushing the dough up to the sides to create a crust when cooking and then let them prove for another 15-20 minutes.

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11. Divide the sauce between the pizza bases.

12. Finely chop the pork and any leftover crackling, or squeeze the meat out of the sausage skins, then sprinkle over the pizza.

13. Toss the slices onion in a drizzle of olive oil (prevent them cooking too quickly and burning) and scatter over the top with the sliced jalapenos or chilli and bombs of cheese.

14. Bash the fennel seeds and paprika in a pestle and mortar until fairly fine, then sprinkle over the pizzas from a height.

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15. At this point, you can cover the pizzas and freeze if not required.

16. Bake the pizzas for around 15-20 minutes, or until the cheese has melted and the base is golden, puffed up and crispy.

Note: you can cook the frozen pizzas straight from the freezer, just add another 30 minutes to the cooking time.

This seems like an exceptionally long recipe but it the method itself is quite straight forward, so give it a go at the weekend when you have a bit more time on your hands.

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Quick and Creamy Fish Pie December 18, 2011

Filed under: Fast Food,Fish — delishuss @ 5:17 pm
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As most people that know me know, I’m not a big fish eater so this was a bit of a leap for me. My in-house food tester was a bit disappointed that there were no spuds to go with it. In hindsight, I would probably make some mash to go with it next time round. I got this recipe in the ‘Frame by Frame- Quick and Easy’ cookbook.

Serves 4

Ingredients

1 tbsp olive oil

2 shallots, finely chopped

150 ml/ 5 fl oz dry white wine or fish stock

1 bay leaf

1 leek, chopped

100g creme fraiche

500g firm white fish fillets, cut into chunks

175g cooked peeled prawns

175g frozen peas

40g butter, melted

150g fresh white breadcrumbs

Salt and pepper

Chopped fresh parsley, to garnish

Method

1. Heat the oil in an oven proof saucepan, or a shallow flameproof casserole and fry the shallots and leeks for 2-3 minutes, until softened.

2. Add the wine, bay lead and simmer for 2 minutes, stirring occasionally.

3. Stir in the creme fraiche and add the fish. Season to taste with salt and pepper.

4. Bring to the boil, cover and simmer for 5-6 minutes, until the fish is almost cooked.

5. Remove and discard the bay leaf, then add the prawns and peas and bring back to the boil.

6. Meanwhile, re-melt the butter in a separate saucepan, if necessary, and stirin the breadcrumbs. Preheat the grill to medium.

7. Spread the breadcrumbs muxture evenly over the top of the fish mixture.

8. Placce the saucepan under the preheated grill for 3-4 minutes, until the topping is golden brown and bubbling.

9. Sprinkle, with fresh parsley and serve hot.

 

Beef and Guinness Pie October 23, 2011

Filed under: Meat — delishuss @ 9:21 pm
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I was over in my friends house for a couple of drinks and take-away and she mentioned that she tried making a Beef and Guinness Pie and gave me a rough explanation of how she made it. She did say that the recipe she followed had a lot of liquid in it and that it took a while to reduce down. Anyway, I liked the sound of it and decided to give it a lash this evening.

Top tip: serve in 3 smallish oval dishes. I tried it in one big casserole dish and the pastry didn’t meet the meat mixture.

 

Ingredients

500g stewing/cassorole beef

100ml of beef stock

1 oxo cube

300ml guinness stout (not draught)

8 shallots, halved or quartered if too large

3 carrots, chopped chunky enough

20g flour

1 teaspoon paprika

A few drops of worchester sauce

1 teaspoon of sugar

1 garlic, chopped

A few sprigs of thyme, chopped

4 tablespoon sunflower oil

2 sheets of ready made puff pastry

Salt and pepper

1 small egg, lightly beaten

 

Method

1. Heat the oil and saute the shallots and carrots in a heavy based saucepan for 5 minutes.

2. Meanwhile, tip the flour onto a plate and add the paprika, and salt and pepper. Dust the beef lightly in the flour mixture.

3. Add the garlic and thyme to the saucepan and cook for 2 minutes.

4. Add the beef to the saucepan and brown for 5 minutes or so.

5. Add the guiness and bring to the boil and reduce for a 5 minutes. Add the stock, worchester sauce and sugar.

6. Reduce the heat and cook for an hour until the liquid has reduced. While the beef is cooking, prepare your dishes. Roll out the pastry. Place your dish face down and cut around leaving approximately an inch overlap.

7. Pre-heat the oven, 190 degrees celsius/gas mark 5. Distribute the beef between the dishes. Brush the rims with beaten egg. Then place the cut out pastry on top. Bake in the oven for about 20-30 minutes until the top is browned.

 

Serve with mash potato.

 

 

Leek, Bacon and Goat’s Cheese Pie August 2, 2010

Filed under: Meat — delishuss @ 9:21 pm
Tags: , , ,

I subscribed to a cookbook, which came with some of the ‘BEST’ magazines, one of the cookbooks contained recipes for pies. A few took my fancy  but I ended up making this recipe based on the ingredients I had at home.  It’s good wholesome, comfort food. Give it go and let me know what you think.

Ingredients

1 pack of puff pastry (2 x sheets. If frozen leave out overnight to thaw)

1 ½ leeks, chopped

4 slices of smoked bacon, chopped

6 cherry tomatoes, halved

5 eggs beaten

1 egg beaten for sealing and glazing

6 slices of goat’s cheese

Olive oil

Salt and pepper

 

Instructions

  1. Pre-heat the oven to gas mark 7, 218 degrees Celsius.
  2. Fry off the bacon until browned.
  3. Grease an ovenproof dish (about 15 cm deep) and roll out one sheet of your puff pastry into your dish. Cut off any edges and patch any areas that you may be short of pastry using some of the beaten egg to help the patches of pastry to stick together.
  4. Add the chopped leek, fried bacon, cherry tomatoes and goat’s cheese onto the pastry base.
  5. Add some salt and pepper to the beaten eggs and pour over the pastry base.
  6. Place in the oven and cook for about 12-15 minutes. Remove from the oven. Brush some of the beaten egg around the rim and place the second sheet of puff pastry across the top, cut off any excess pastry. Glaze to top with the egg.
  7. Place back in the oven for a further 12-15 minutes. Keep an eye on it as the pastry can burn quite quickly.

 Note: Serve with a salad with balsamic dressing.