With the temperature dropping a few degrees in the last week, we can all agree that the crisp and cosy autumn months are upon us. I always find that the colder and darker weather has me craving comforting home cooked meals.
That’s why this week’s two recipes are perfect for the whole family to gather around the table, tuck in and enjoy. To jazz up your Sunday dinner this week, why not try our Thai-inspired roast chicken, or chicken and leek pie. Let me know how you and your family get on.
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Chicken and Leek Pie
Ingredients
For the shortcrust pastry:
- 300g plain flour
- 125g butter (cold and chopped into cubes)
- 2-3 tbsp cold water
- 1 egg
- Salt
For the sauce:
- 30g butter
- 30g flour
- 500ml milk
- 3 tbsp double cream
- 2 tsp mustard, we use Dijon
- 100ml chicken stock
For the filling:
- 10 chicken thighs, deboned and diced
- 2 leeks, chopped
- 30g butter
- 70g streaky bacon, diced
- 1 bunch fresh tarragon
- Salt
- Pepper
Method
- For the pastry, sieve flour into a mixing bowl with a pinch of salt. Then, add in ¾ of the butter and make into a crumb mix by rubbing the butter and flour together. Try and introduce a bit of air into the mix.
- Next, add a tablespoon of cold water and bring mix together to form a dough. Using your hands, add one or two more tablespoons of water to bring the mix together and place on a floured surface.
- Next, knead and once a perfect dough, wrap in cling film and place in the fridge for a minimum of 20 minutes. Take dough out of the fridge before you need it to bring it back to room temperature.
- Pre-heat the oven to 190C.
- For the white sauce, melt the butter first then add in the flour and stir vigorously over a medium heat. Then, add in the milk a little at a time. Once all the milk is added, add in the cream, chicken stock and mustard and let the sauce thicken on a low heat, still stirring. Make sure to stir vigorously throughout to prevent lumps forming.
- In an ovenproof dish, place the chicken and leeks on the bottom and cover with sliced tarragon leaves. Now, pour over the white sauce and season with salt and pepper.
- For the topping, flour a clean surface and start rolling out the pastry until it is the right size to cover your dish. Place over the top and trim the edges of the pastry, sealing the edges with water or a beaten egg.
- Next, crimp the edges with a fork and make a hole in the centre of the pie for steam to escape.
- To finish, brush with egg to ensure the pie gets a golden glow.
- Cook for 25 to 30 minutes.
Thai Green Chicken Curry
Ingredients
- 450g chicken strips, cooked
- 600ml coconut milk
For the curry paste:
- 8 green chillies
- 1 stalk lemon grass (sliced thinly and soaked in lime juice for 30 minutes)
- 1 tbsp lime peel, grated
- 1 tsp fresh ginger, grated
- 1 tsp coriander, chopped
- ½ tsp roasted ground cumin
- 3 garlic cloves, crushed or thinly chopped
- 5 shallots, sliced thinly
- 1 tsp shrimp paste
For the sauce:
- 3 tbsp Thai fish sauce or light soy sauce
- 1 tsp brown/palm sugar
- 3 tbsp green peppercorns
- 30g Thai basil leaves, shredded
- For heat you can add up to 1 red chilli, thinly sliced, de-seeded dependent on how spicy you like your curry.
Method
- To begin, make your curry paste as this can be stored in the fridge in an airtight container. You can use a pestle and mortar or a food processor, ensuring the mix is smooth and consistent. If using a pestle and mortar, add one ingredient at a time and ground thoroughly until the next ingredient is added.
- To prepare the chicken, slice in long thin strips and cook in oil until cooked on both sides, do not brown.
- Place a wok on high heat, add in the coconut milk and bring to a boil. Once curdling, add in the fish or soy sauce, curry paste, peppercorns and chicken. Leave to simmer for 30 minutes on a medium heat. Keep stirring.
- Before serving, add in the chopped Thai basil leaves and herbs, add chilli to taste. If it becomes too spicy add in a little more coconut milk. Serve with Jasmine or steamed rice.
- If you have any curry paste left over, cover in oil and place back in the fridge in an airtight container.
