Archive for the ‘Leek’ Category

Roast Squash Soup with Rosemary and Butter Beans

November 18, 2015

Roast Squash Soup with Rosemary and Butter Beans

Advertisements

Spicy Smoked Haddock Chowder

November 5, 2015

Spicy Smoked Haddock Chowder

Chicken Pancetta and Mushroom pie

November 5, 2015

Chicken Pancetta and Mushroom pie

Thrifty Fish Soup (hugh Fearnley Whittingstall)

October 14, 2015

Thrifty Fish Soup (hugh Fearnley Whittingstall)

Quick chicken and chorizo pies

September 15, 2015

Quick Chicken and chorizo pies

Chunky Haddock and Parsley Chowder

September 15, 2015

Chunky Haddock and Parsley Chowder

Fish Pie (Aldo Zilli)

November 28, 2013

Fish Pie (aldo Zilli)

Classic chicken stew with thyme dumplings (Felcitiy Cloake)

October 23, 2013

Serves 4
1 medium chicken, jointed; or 2 breasts, 2 thighs, 2 drumsticks and 2 wings
Seasoned flour, to coat
A good knob of butter
200g smoked bacon lardons
2 leeks, washed and thickly sliced
1 bay leaf
150ml white wine
700ml good chicken stock
2 carrots, cut into chunks

For the dumplings
100g plain flour
1 tsp baking powder
50g suet
2 tbsp thyme leaves, chopped

1 Remove the skin from the breasts and legs of the chicken, then dust with the seasoned flour.

2 Melt a generous knob of butter in a casserole dishover a medium-high heat, and brown the chicken in batches until golden. Remove from the pan with a slotted spoon and set aside.

3 Add the lardons to the pan and cook until golden brown and the fat has begun to melt. Stir in the leeks and soften for a couple of minutes, then add the bay leaf and the white wine and scrape the bottom of the pan to dislodge any brown bits. Cook for a couple of minutes, then return the chicken, pour in the stock and bring to a simmer. Cover, turn down the heat slightly, and cook for 1 hour. (You can make this up to two days in advance.)

4 Meanwhile, mix the dumpling ingredients with salt and pepper and just enough cold water to bring together into a dough (about 75ml). Shape into 6 balls with damp hands.

5 Add the carrots to the simmeringstew, and place the dumplings on top. Partially cover, then simmer for another 20 minutes. If you’d like the gravy to be thicker, put 1 tbsp cornflour in a jug, and whisk some gravy into it to make a smooth paste, then stir it back into the dish.

Chicken Pot Pie with Tarragon and Leeks

October 14, 2013

Chicken Pot Pie with Tarragon and Leeks

Chicken Mushroom and Garden Pea Puffs (Prue Leith)

October 3, 2013

Chicken Mushroom and Garden Pea Puffs (Prue Leith)