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Pie, Chip & Peas

Pie, Chip & Peas recipe

We had half a cooked Chicken left from Fridays roast dinner so I had another pop at Hot Water Pastry. When I worked in the butchers I used to turn out 120 Pork Pies each morning and the pasty recipe has stuck in my head. However it’s not quite the same with Gluten free flour. I’m still working on it….

Sue made the Chicken, Blue Cheese, Bacon, Mushroom and Leek filling, which was really good. No such thing as a simple pie here!

Filling Ingredients:-

Cooked Chicken, cubed
Bacon, chopped
Leek, sliced
Mushroom
1 large Onion, sliced
Garlic, grated
Blue Cheese, sliced
Milk
Salt & Pepper
Cornflour
Oil

Filling method:-

(1) Season and fry the Onion and Garlic.
(2) Add the Bacon and fry until well cooked.
(3) Add the chopping Leek and Mushrooms.
(4) Add the milk.
(5) Gently stir in the Chicken and thicken the sauce with Cornflour.
(6) Set aside to cool.

Pastry Ingredients:-

110g of lard
280g of water
500g of plain flour
2 tsp salt
1 tsp Xanthan Gum

Pastry Method:-

(1) Boil the Lard and Water.
(2) In a large bowl combine the Flour, Salt and Xanthan Gum.
(3) Make a well in the middle and add the Water and Lard.
(4) Kneed well to make a very thick dough.
(5) Wrap in cling film and allow to rest for 20 minutes.

Pie Method:-

(1) Oil your pie tins.
(2) Divide the pastry into two larger portions and one smaller. The larger balls are for the pie walls and the tops. The smaller portion is for a divider.
(3) Press pastry into your pie tins to form the walls about 3mm think.
(4) Brush an Egg wash around the inside and bake blind at 180c for 15 minutes.
(5) Remove from the oven and press the walls flat against the tin sides with a spoon if required, while the pastry is still hot.
(6) Allow to cool.
(7) Roll out the remaining larger portion of dough and cut the lids.
(8) Do the same with the smaller portion but roll this out very thin and cut two dividers which will fit inside the casings.
(9) Add the cooled filling so the pies are a little over 2/3 filled.
(10) Add the dividers on top of the filling and press around the edges to seal.
(11) Add the Blue Cheese above the dividers.
(12) Add the pie tops and punch a hole in the middle.
(13) with a fork press the edges together to seal the pies.
(14) Brush with a beaten Egg with a little dried Oregano added.
(15) Bake at 180c for 45 minutes until the tops are golden brown.

Serve with hand cut chips and Peas and enjoy. We certainly did!

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Onion Bhaji Yorkshire Puddings recipe, eat well on universal credit

This is not one of our creative recipes, Sue actually found this recipe and decided to give it a go. It worked!!!

Ingredients:-

1 Onion, finely chopped
1 Tsp of Turmeric
½ of a Tsp of Cumin Seeds
¼ of a Tsp of Chilli Powder
A handfull of Coriander leaves, chopped
4 Eggs
100g of Cornflour
150ml of Almond Milk, plus a dash of water
3 Creen Chillies, chopped
Salt & Pepper to season
Oiled Tins
 
Method:-

(1) Place the Onion, Turmeric, Cumin Seeds, Chilli Powder, Green Chillies, Coriander, Salt & Pepper in a bowl.
(2) Mix well and allow to stand for a hour ore so.
(3) Combine the Eggs, Cornflour, Milk and Water.
(4) Add the Onion mix and whisk well to make a batter.#
(5) Pre-heat your tins to 200c.
(6) Pour the mix into the tins and return to the oven as quickly as possible.
(7) Cook for 10 minutes and then reduce the heat to 180c for a further 15 minutes.

These went really well with the Masala Roast Chicken.
 

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Masala Roast Chicken recipe, eat well on universal credit

Even with a yellow sticker a very small Chicken is now more expensive than a medium Chicken was last year. But let’s not get into a rant about food prices. A Chicken for less than £3 seems to be a bit of a win at the moment….

Ingredients:-

1 Whole Chicken
1 Tbsp of Chilli Powder
1 Tbsp of fresh Ginger, minced to a paste
1 Tbsp of Garlic, minced to a paste
1 Tsp of Cumin
1 Tbsp of Spirit Vinegar
50g of Olive based Margarine, melted
3 Potatoes, quartered
2 Tbsp of Honey
2 Red Onions, quartered
1 Lemon, half sliced, the remainder as is
2 Bulbs of Garlic, with the paper removed
Salt & Pepper to taste

Method:-

(1) Combine the Chilli Powder, Ginger, Garlic paste, Cumin, Vinegar, Honey, Melted Margarine , Salt & Pepper in a bowl.
(2) Cover the Chicken with this marinade both over and under the skin.
(3) Place in the fridge for at least 2 hours.
(4) Arrange the Potatoes, Onions and Garlic Cloves in an oven proof tray.
(5) Lay the Lemon sliced on top.
(6) Place the Chicken over this.
(7) Insert the remaining half of the Lemon in the cavity and truss the legs with string.
(8) Place in a pre-heated oven at 180c and baste with the marinade half way cooking.
(9) Cool until the juices run clear, depending on the size of your Chicken.

We served ours with Onion Bhaji Yorkshire Puddings. Recipe to follow!

 

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Tuna Steaks with Anchovy and Caper Sauce recipe, eat well on universal credit

At £12 for two Steaks Tuna is well and truly out of budget generally. But with a Yellow Stick making them £2 each this was a wonderful treat!

Ingredients:-

4 Tuna Steaks
3 Tbsp of Chives, chopped
2 Tbsp of Mint, chopped, some reserved whole to garnish
12 Basil Leaves, chopped
The Zest and Juice of a Lemon
1 Tbsp of American style Yellow Mustard
2 Anchovies, chopped
A Handful of Parsley, chopped
A Handful of Almonds, chopped and toasted
1 Tbsp of Capers, drained
Sugar Snap Peas
2 Tbsp of Olive Oil

Method:-

(1) Blitz the Chives, Basil and Mint with the Lemon Zest and Juice.
(2) Add Oil and Mustard.
(3) Coat the Fish with with 2 Tbsp of the mixture.
(4) Add the Capers and Anchovies to the remaining mixture and set aside.
(5) Sear the Tuna on both sides so that it is still pink in the middle and remove from the heat.
(6) Saute the Sugar Snap Peas in a little Oil for 2 minutes.
(7) Stir in a Tbsp of the dressing and plate the Peas.
(8) Place the Tuna over and drizzle with the remaining dressing.
(9) Garnish with Almonds and Mint.

We served ours with Minted New Potatoes and it was very good indeed.


 

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We did an Indian Fish recipe a few days ago ( Amritsari Fish ) So it would have been a travesty not to find an Indian Chip recipe really!

Ingredients:-

Hand cut Chips
½ An Onion, diced
2 Cloves of Garlic, minced
½ Tsp of Turmeric
½ Tsp of Chilli Flakes
1 Tsp of Curry Powder
2 Tbsp of Tomato Ketchup
Salt & Petter to season
Coriander to garnish
Oil to fry
Water

Method:-

(1) Boil and then fry your clips until they are crispy.
(2) Drain and set aside.
(3) Add a little Oil to a frying pan over a medium heat.
(4) Add the Onions and fry until softened.
(5) Add the Garlic and season with Salt & Pepper, frying for a further minute.
(6) Stir in the Turmeric, Curry Powder, Chilli Flakes and add the Tomato Ketchup and a little water.
(7) Allow to simmer until the sauce thickens.
(8) Add the Chips and stir to coat fully.
(9) Garnish with fresh Coriander and serve.

These “Chips” put our bland yellow floppy Chips to shame!
 

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Sauteed Courgette & Mushrooms recipe, eat well on universal credit

A very tasty side to go with our Chicken Pakora the other evening.

Ingredients:-

2 Tbsp of (Dairy Free) Margarine
1 Tbsp of Oil
100g of Mushrooms, quartered
2 Spring Onions, chopped
2 Cloves of Garlic, minced
1 Courgette, cut into half moons
½ Tbsp of Umami Mushroom Powder
A handful of Parsley, chopped
2 Dried Chillies, crushed
½ Tsp of Cumin Seeds
½ Tsp of Mustard Seeds

Method:-

(1) Add the Margarine and Oil over a medium heat.
(2) Fry the Mushrooms until browned.
(3) Remove and set aside.
(4) Add the Spring Onions & Garlic and fry until fragrant.
(5) Add the Courgettes and fry until softened slightly.
(6) Return the Mushrooms to the pan and add the Parsley, Mushroom Powder & Chillies.
(7) Mix well and serve.
 

  1. Chicken Pakora
  2. Indian Fried Cabbage
  3. Kerala Chicken Curry
  4. Amritsari Fish

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