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08 Jan 2021

recipe for chicken and ham pie jamie oliver

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Please enable JavaScript, Cookies are required. Bon Appétit uses thyme and parsley; Oliver parsley and sage; Allen marjoram or tarragon; and Blumenthal and Boggiano tarragon alone. It is something else you … Easy . juniper berries, carrots, ham, white wine, chicken broth, green apples and 10 more. Brining the bird before cooking, as Heston Blumenthal suggests, just masks the flavour of the meat – definitely not worth the hassle. Allow to bubble for a minute or so, then stir in the cream, lemon zest and the leaves of the remaining tarragon, roughly chopped, plus the bacon. Grease a pie dish. 1. | Support 3 hrs . Thyme and sage, those old friends of all things feathered, will do, but I love the sweet, anise flavour of tarragon, especially when paired with Boggiano's lemon zest – both lift the dish without stealing the show, unlike Blumenthal's double mustard combo. It makes an easy, tasty and nutritious family meal 2 hrs . Food And Drink. Add a good slug of madeira or sherry, and season to taste. pour the filling into the … | Privacy Policy Put a lug of oil into a big frying pan with a knob of butter. As one of the few vegetables that laugh in the face of fashionably al dente, they cook down to a silky richness in the sauce. Like the name, it should look quite rough, even unfinished. Pour the chicken and sauce into a large pie dish and allow to cool. Oliver and Boggiano thicken their sauces with flour, while Blumenthal goes for the seaweed-based agar agar on the basis that "it ensures a really smooth finish without masking flavour as starch does." The Hairy Bikers' are known for their delicious, filling pies and this chicken and tarragon version is no exception - perfect warming dinner for the colder nights. Season with salt … Once the chicken is cool enough, strip off the meat. Remove the bird from the pan and set aside. Stir in the tarragon. Chicken pie: pastry or mash, cream or gravy – or, indeed, curry sauce? To be honest, I don't think the starch does mask the flavour, but I do find all the cream sauces too thick (with the exception of Oliver, who serves his separately to pour over at the table). Put the chicken, if poaching, in a large pan with the carrot, onion, celery, bay leaf, peppercorns and a few sprigs of tarragon. Season to taste, then stir in the chicken. 48 ratings 3.8 out of 5 star rating. Sift the flour and salt into a … Heat a frying pan over a medium heat, then add the oil. Remove the plastic wrap and carefully transfer the chicken breasts, prosciutto side down, into the pan. Preheat the oven to 180C/350F/gas mark four. Add the pre-cut chicken and cook for 4-5 minutes. Softening them in butter or even Blumenthal's chicken fat first is vital. Method 1. Thu 16 Jan 2014 08.00 GMT Slice chicken into 1cm strips. 4. Cook until golden, then scoop out of the pan and set aside. Add the chicken stock and stir again. Cook for 3 minutes on each side, turning halfway through giving the ham side an extra 30 seconds to crisp up. And if not pie, what else do you do with a leftover roast fowl of any stripe? Jamie Oliver's chicken pie. Dairy-wise, I find Allen and Blumenthal's double cream too rich and thick, and Oliver's creme fraiche aggressively tangy; Boggiano's single cream proves a happy medium. This easy chicken pie recipe is dead simple and can be knocked up in no time at all. Melt the butter in a clean pan and then beat in the flour to form a paste. All rights reserved. Add the leeks to the pan and fry for about seven minutes until silky, then turn the heat up and, once the pan is hot, add the stock to the pan; it should sizzle. Add enough water to bring it into a dough (unless your kitchen is very dry, you probably won't need it all), without overworking the mixture, then cover with clingfilm and refrigerate for 20 minutes. However, reducing the cooking liquor until it is intensely chickeny, then adding traditional gravy accompaniments such as madeira or a nice round sherry, will do the trick. All Rights Reserved, Javascript is required. When hot, add the leeks and onion, and sauté for 2 minutes. Melt the butter in a large saucepan over a medium-low heat. Fold the top third back into the centre, then bring the bottom third up to meet it, so your dough has three layers. Chicken, peas and ham: If cooking the chicken for the pie, start by placing the chicken breasts in a soup pot. The next step is to make the shortcrust pastry for the top of the chicken and ham pie. Brush the rim of the pie dish with egg wash, then place the pastry on top, pressing down to seal. Ham is popular in poultry pies, adding a savoury note missing from the creamy chicken or turkey. There's nothing more comforting than a bowl of chicken soup. 116 ratings 4.6 out of 5 star rating. 3. Butter a 2-litre pie dish or deep 23cm fluted pie tin and tip the chicken mixture into it. Chicken & ham pie. Splash in the milk a little at a time, stirring continuously and allowing the mixture to come back to the boil each time before adding more milk. (Serves 4-6)1 small chicken, about 1.4kg, or 550g cooked chicken meat (in which case you'll need 500ml gravy and to start at step 2, missing out step 5, or 500ml stock, starting at step 2)1 large carrot, washed and quartered but not peeled1 onion, quartered but not peeled2 sticks of celery, quartered1 bay leafA few black peppercornsBunch of tarragonSlug of madeira or sweetish sherry40g butter100g bacon chunks or lardons, chopped into cubes2 leeks, roughly chopped200ml single creamZest of 1 lemonFor the pastry (or use 500g puff pastry)225g plain flour225g very cold butter100ml iced water1 egg, beaten with a little milk or water. I won't judge you for buying it, but if you're poaching a chicken, you may as well go the whole hog and make the pastry too: a nice flaky rough puff would be perfect. Cook the onions until soft, about 5 … | Terms of Use, MasterCook™ is a registered trademark of ValuSoft Finance. Roll it out until three times its original length. Put a glug of olive oil and the butter into a large deep pan over a medium heat. Auto-Import recipes from the all over the web & keep them in one place! Pre-heat the oven to 200°c/400°F/Gas mark 6. I don't think you need onions as well, unless you've got one that needs using up – I certainly can't detect them in Boggiano's version. 7. For all the wonderful flavour in a roast chicken, the cooking process makes a certain dryness inevitable; instead, following Angela Boggiano in Pie, I'd suggest poaching the bird in an aromatic broth, so you get juicy meat and a well-flavoured stock to make the base of the sauce. ©2021 MasterCook. Oliver sticks chestnuts in too, but presumably only because his is a version designed to see off the last of the Christmas turkey – the mealy texture doesn't sit well here. To cook your chicken: Put a frying pan over a medium heat. Fill kettle with water and boil. Step 3 Make The Roux & Sauce . Put the margarine and vegetable fat in a mixing bowl and pour in the flour. Wet the sides of the pie dish and cut the puff pastry to fit the dish as a lid. Perfect with greens and mash, it's a great winter warmer. Melt the butter in a large frying pan over a medium heat and add the lardons. 6 Comments to “Creamy chicken, leek and ham pie & Chocolate chilli and coconut pastries” December 6th, 2010 at 2:31 PM Tweets that mention Creamy chicken, leek and ham pie | I'm no Jamie Oliver -- Topsy.com Says: . The stock used by Boggiano, Allen and Oliver is a start, but Bon Appétit's gravy yields by far the best flavour. Stir in the flour and cook to a sandy paste, then splash in the vinegar and bubble for a moment. Available for everyone, funded by readers. Heat the butter in a saucepan, add the leeks and thyme and cook very gently for 10-15 mins until soft but not coloured. Rinse the pan, return to heat and melt the butter. Wash, dry and dice the chicken fillet into bite-sized cubes. Add your own recipes and organize into searchable cookbooks, Access your recipes from anywhere on your smart devices, Create menus, meal plans, & shopping lists, Share recipes & cookbooks with friends, family, or coworkers. Give the dough a quarter turn and roll out again until three times the length, fold again as before, and chill it for 20 minutes. 3. Lightly flour a work surface and shape the dough into a rectangle. Crimp the edges if you like, then cut a small hole in the top and brush the whole lot with egg wash. 8. This gluten-free version with added ham and leek will not disappoint. This post was mentioned on Twitter by Matt Allison, Matt Allison. First published on Thu 16 Jan 2014 08.00 GMT. Sprinkle a little of the water over the top and stir it in. Drizzle over some olive oil. Cut the butter into 1cm cubes and stir it in, then gently squidge the two together, so the flour combines with the lumps of butter – the aim is not to mix it completely, so it turns into crumbs, but to have small lumps of butter coated with flour. Slowly pour the milk into the pan, just a little at a time, stirring well between each … Easy enough if you've had a roast; harder, admittedly, if you're poaching the bird. Turn the heat up and reduce the stock by about three quarters to about 500ml – this should take about 20 minutes. Please enable Cookies, MASTERCOOK 2020 PRO HEALTHCARE/FOODSERVICE, 3 large leeks, light and pale green part sliced into 1cm rounds, dark green tops reserved, 400g gluten-free plain flour, plus extra to dust, 1 tsp xanthan gum (thickener from health food stores), 200g chilled unsalted butter, cut into 1cm pieces, 1 egg, plus 1 extra egg yolk, lightly beaten with 1 tbs water. Most popular of all, and for good reason, are leeks, deployed by Jamie Oliver, Blumenthal and Boggiano. All the sauces I try, with the exception of Bon Appétit's version, are dairy-based. Jul 15, 2019 - There is nothing like an old fashioned chicken pie to warm up the final days of winter. Cover with cold water, bring to the boil, then skim any scum off the surface. It is something else you might still have in the freezer from the recent festivities, but if not, I advise going for Oliver's bacon instead. I think it has to be pastry, and puff at that – Boggiano and Bon Appétit's shortcrust is too dry and crumbly for my liking. Add the mushrooms and leeks to … | Testimonials Pour in the stock and bring to the boil, then add … For more chicken pie recipes, take a look at goodtoknow recipes for inspiration. The yellow 'bricks' in the picture are margarine, the white bricks are the vegetable fat. It renders more fat into the sauce, which infuses it with porky loveliness – use big, fat chunks (often fancily dubbed lardons) rather than his chopped rashers, which are too weedy for the task. 5. Hot Water Crust Pastry Hand Raised Chicken and Ham Pie Recipe Bursting with seasonal flavours, this easy pie recipe is perfect for entertaining. 6. 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