Archive for the ‘Tarragon’ Category

Chicken Leek and Mushroom Puff Pie (Waitrose)

October 3, 2017

Chicken and Emmental Pasties

June 7, 2016

Chicken and Emmental Pasties 1 Chicken and Emmental Pasties 2

Beef and Beer Stew (Dorie Greenspan)

February 24, 2016

1/4 cup flour

Fine sea salt

Freshly ground black pepper

21/2 pounds chuck or other stew beef, cut into 2-inch cubes, patted dry

3 tablespoons flavorless oil, such as canola, or more as needed

6 slices thick-cut bacon, cut crosswise into 1-inch pieces

2 tablespoons unsalted butter

4 medium yellow onions, thinly sliced

4 cloves garlic (green germ removed), finely chopped

One 12-ounce bottle Belgian, abbey or brown ale or beer, such as Chimay

11/2 cups no-salt-added beef broth

21/2 tablespoons brown sugar (light or dark)

2 tablespoons apple cider vinegar

1 tablespoon whole-grain mustard

1 tablespoon tomato paste or concentrate

1/2 teaspoon ground allspice

Pinch ground cloves

4 sprigs thyme

3 bay leaves

2 cups cubed, roasted vegetables, or as much as you like (optional)

1/4 cup chopped parsley, dill, chives, tarragon or mixed herbs, for serving

Put the flour in a mixing bowl, season generously with salt and pepper and drop in the beef; toss to coat.

Pour 2 tablespoons of the oil into a 4-to-5-quart Dutch oven set over medium-high heat. Once the oil shimmers, add as many beef cubes as you can without crowding them, first shaking off excess flour. The beef will steam, not brown, if the pan is too full; cook, seasoning each batch with salt and pepper, until browned on all sides. The pieces should release easily from the bottom of the pot. As the meat is browned, transfer it to a separate bowl. If you need more oil to finish browning the batches, add it as needed. Reserve any leftover flour. If the oil in the pot has burned, wipe out the pot, leaving whatever solids (browned bits) have stuck to the bottom of the pot.

Toss the bacon into the pot and cook, stirring, until it has browned and its fat has rendered; transfer to the bowl with the beef.

Add the butter to the pot along with the onions and garlic. Season lightly with salt and pepper; reduce the heat to medium and cook, stirring occasionally, until the onions are caramel-colored. Be patient; this can take at least 30 minutes. If you had leftover flour, stir it into the caramelized onions and cook for 2 minutes, until it browns and loses its raw-flour taste.

While the onions are caramelizing, preheat the oven to 300 degrees.

Spoon the meat, bacon and whatever juices may have accumulated in the bowl back into the Dutch oven. Add the ale or beer, the broth, brown sugar, vinegar, mustard, tomato paste, allspice, cloves, thyme and bay leaves; increase the heat to medium-high and bring to a boil. Taste for salt and pepper, adding more as needed. Cover the pot tightly with aluminum foil, then with its lid, and slide it into the oven. Cook (middle rack) for 21/2 to 3 hours or until the meat is tender enough to cut with a spoon. Discard the thyme sprigs and bay leaves.

When you’re ready to serve, stir in the roasted vegetables, if using, then sprinkle the stew with the chopped herbs.

Tarragon Chicken

September 15, 2015

Tarragon Chicken

Eggs Benedict (Adam Simmonds)

October 16, 2013

Eggs Benedict (Adam Simmonds)

Chicken Pot Pie with Tarragon and Leeks

October 14, 2013

Chicken Pot Pie with Tarragon and Leeks

Chicken and bacon pie with red wine mustard crust (Dan Lepard)

October 9, 2013

For the pastry
250g strong white flour
1 tsp salt
1 tsp baking powder
200g unsalted butter, chilled
100ml red wine
1 egg, separated
25g Dijon mustard
Extra flour for rolling

For the filling
900g uncooked chicken meat
250g lardons
5-6 chestnut mushrooms, thickly sliced
1 medium onion, finely chopped
2-3 cloves garlic, finely chopped
50g butter
50g flour
500ml mix of equal parts milk and cream
1-2 tsp dried tarragon
Salt, pepper and cayenne to taste

1 Put the flour, salt and baking powder in a bowl. Chop the cold, hard butter into 1cm cubes and toss this through. Don’t rub it into crumbs – with this pastry the butter pieces are flattened and they form flaky layers during baking. In a separate bowl, beat the wine, yolk and mustard together, pour into the flour mix, and combine everything in a rough dough ball.

flour, salt and baking powder

2 Roll the dough out to about 1cm thick, using lots of flour to stop it sticking, then fold in by thirds (fold one-third of the width in from the left, then another third from the right, neatly covering the first fold). Roll again, fold again, then wrap well and freeze for 20 minutes. Repeat this double roll-and-fold twice more at 20-minute intervals, then keep chilled.

Rolled dough

3 Cut the chicken into cubes and fry in batches, aiming only to partly cook it. Do the same with the lardons and mushrooms, then spoon the ingredients into a deep 1½ litre ovenproof dish.

chicken cubes

4 Fry the onion and garlic with a splash of water and the butter until it’s soft, then add the flour. Fry a little more, and pour in the creamy milk. Stir well until it boils, add the tarragon and season very well. Spoon this in with the chicken mixture, then stir together.

creamy milk poured into chicken mixture

5 Roll the dough thinly and cut into 2cm-wide strips. Lattice these on the top, weaving the pastry strips running “north to south” in and out of those running “east to west”, as shown in the photograph. Trim the edges.

dough thinly rolled and cut into 2cm-wide strips 6 Brush with beaten egg white and bake at 200C/​400F/gas mark 6 for 40-50 minutes, or until the filling is piping hot and the chicken is cooked. Leave to cool for 5 minutes before serving. It’s great eaten with just green beans and the rest of the wine

Mushroom Tarragon and Peppercorn Pie

October 4, 2013

Mushroom Tarragon and Peppercorn Pie

Mushroom Tarragon and Peppercorn Pie

October 2, 2013

Mushroom Tarragon and Peppercorn Pie

Perfect Sauteed Potatoes (Felicity Cloake)

February 16, 2013

Serves 2

500g small waxy potatoes (Charlotte are ideal)
1 tbsp duck fat or olive oil (if using olive oil, add a knob of butter towards the end of cooking)
1 clove of garlic, finely chopped
2 tbsp chopped parsley, tarragon and chives (or any combination of those three)

1. Put the potato in a pan of well-salted cold water and bring to the boil. Simmer for about 15 minutes (depending on size) until just tender. Drain well, and return to the hot pan to steam for a couple of minutes.

2. When cool enough to handle, cut into 5mm slices. Heat the duck fat or oil in a pan over a medium high heat and then add the potato in a single layer, cooking them in batches if necessary. Season and leave to cook undisturbed until golden brown. Flip over and repeat.

3. Add the garlic to the pan and saute briefly (add the butter at this point if using), then drain on kitchen paper, scatter with herbs and serve immediately.