Tutorwood Cooks – Epic Chicken, Leek & Tarragon Pie

Today’s recipe is something a bit more special. As it’s Good Friday and everything’s closed and even if there was something open we shouldn’t go there because we’re in Stage 3 lockdown here.

So what better thing to do than bake a pie. This chicken pie is a tasty dish with layers of starting with the bacon and climaxing with the goat cheese and tarragon. Give yourself a good two hours to prepare and cook this dish, but I promise you it’s well worth the effort.

Put your slippers on, pour yourself a wine and let’s get into it.

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The Ingredients.

Ingredients:

Chicken Breast                           approx 600gram sliced

Bacon                                          250 gram sliced

Leek                                             1 large, sliced

Brown Onion                              2 medium sliced

Red chilli                                      2 sliced

Green Chilli                                 1 sliced

Green beans                                200 gram, top and tailed

Continental Cream of

Mushroom Soup                        1 x 420 gram can

Continental french

onion soup mix                         1/2 pack

Plain Flour                                  2 Tablespoons

Goat Cheese                                2 x 100-gram packs

Master foods Garlic

and Rosemary                          2 heaped teaspoon

Tarragon                                     2 tablespoon – can be fresh or dried

White Wine                                2 cups

Puff Pastry                                  4 to 6 sheets, thawed (depending on the size of your pie dish)

Eggs                                              2 whisked, (for egg wash)

Butter                                            2 tablespoons

Olive Oil                                        3 tablespoon

Method:

Before you start cooking separate six sheets of puff pastry from the pack and put aside to thaw.

  1. Melt one tablespoon of butter, and a splash of olive oil in a large skillet and brown the leek, onion and chillies for about 4 minutes.
  2. Add the chicken and bacon, then brown until golden.
  3. Add the soups, both can and packet, herbs, white wine, garlic and goat cheese, cover and simmer for about 15 minutes. Add the flour to the sauce and stir until well mixed and the mix has thickened. Turn off and uncover to cool when completed.

    IMG_2137
    The Cooked Filling
  4. While the filling is simmering, grease your pie dish and using 2 to 3 sheets of puff pastry cover the base of your pie dish. The pie dish featured is a 32cm falcon enamel pie dish which needed three sheet’s of puff pastry to cover. Remember to apply the whisked egg to all the overlapping areas of puff to ensure they stick together.
  5. We’re going to blind bake the pastry crust which helps prevent the dreaded soggy bottom of the pie. You can skip this step is you want, but I think when you’re eating it, a crispy base is preferable to the alternative. To blind bake, give the pastry a spray with some olive oil, then cover completely with aluminium foil. Fill the interior with rice or dried beans and bake for 15 minutes at 200º Celcius. When finished, tip out the rice, (you can still use it) remove the foil and put aside to cool.
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    Preparing to blind bake the crust.

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    The Blind Baked Crust.
  6. When the pastry and chicken mix has cooled, ladle a layer of the filling into the pie dish then add the green beans and scoop the rest of the chicken into the pie dish. Use a pastry brush and apply a generous coat of the egg wash to the pastry edge to allow the top to stick to the crust. Cover the dish with the remaining pastry, press down the edges firmly with a fork, then trim off any excess pastry. Go over the top of the pastry top with the egg wash.
    IMG_2143
    The Crust, 1/2 filled and the bean layer.

    IMG_2146
    Filled, with the lid on, and decoration of a leftover sheet of pastry stuffed with parmesan added.
  7. Bake at 200º Celcius for 40 minutes then let it rest for five minutes before serving.

    IMG_2155
    Finished!!!!

Serve direct from the pie dish as there’s a good chance it will collapse if you try to tip it out.

I hope you enjoy this dish and don’t be afraid to play with the ingredients to put your stamp on it.

Have fun and cook on.!!!!

Cheers,

Bryan

Tutorwood Cooks – Braised Kangaroo with Onion & Leek

 

This dish is a bit of a classic which you should tackle when you’ve got plenty of time up your sleeve. With the extra time I’ve got up due to the Corona lock-downs, I decided to come up with a better method of cooking Kangaroo, with which I’ve always had a bit of a hit and miss relationship. Kangaroo is a delicious meat, but the cuts we get from the supermarkets aren’t consistent, and often end up really chewy, so I thought I’d try braising it to see if it ends up more tender and tasty.

 

This meal takes about three hours to prepare so turn on some good music, pour yourself a glass of wine and let’s get into it.

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INGREDIENTS

Kangaroo fillets            1 kg

Brown Onions               3 large

Leeks                               2 large

Red Chilli                        2 medium

Green garlic scapes      6 to 8

Garlic                               6 cloves smashed

Fresh Rosemary             2 sprigs

Plain Flour                      3/4 cup

Paprika                            1 teaspoon

Pepperberry, (or 

black pepper)                 1 teaspoon

Continental French onion 

soup mix.                        1 pack

Salt                                   1 teaspoon

Beef Stock                       1 litre

Butter                               2 tablespoons

 

DIRECTIONS

  1. Place half the flour on a flat plate and add the salt and pepper berry. Mix with a fork then dredge the kangaroo fillets in the flour mix.

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  1. Slice the onions, leeks, chilli, garlic shoots and garlic then place together on a tray ready to cook.

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  1. Add one tablespoon of butter to a skillet and brown the Kangaroo in batches for 2 minutes each side. Remove when cooked and place in an ovenproof casserole dish.

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  1. Add the remaining butter to the skillet then add the vegetables and cook covered for 4 minutes. Tip the rest of the flour mix over the veggies and stir in until well mixed.
  2. Add the stock and french onion soup mix to the skillet, stir well and bring to the boil then pour over the Kangaroo. Add the rosemary then cover and place in the oven at 180c for to 3 hours. The dish is ready when the meat can be pulled apart with a fork. 
  3. Serve with Glorious Mashed Potatoes, green beans and asparagus

 

If you can’t get your hands on Kangaroo, this dish works equally with most cuts of beef.

 

As always, don’t be afraid to play with the ingredients to suit your taste buds and have fun making it. 

 

Questions and comments are always appreciated. 

Cheers,

Bryan

 

Tutorwood Cooks – Chicken with Spinach, Parmesan and Ricotta Rice

Tonight’s recipe falls into the “I’ve had a bugger of a day so, let’s get this done quickly” category. We’re pairing pan-fried seasoned chicken breast with an off the shelf packet rice, but by adding a few tweaks, we’ll elevate from the ordinary to the extraordinary. Hopefully, we’ll knock this over in about half an hour. 

 

Let’s get started.

 

Ingredients;

Skinless Chicken Breast – 600 gram

Garlic powder – 2 Tablespoons

Paprika – 1 teaspoon 

Tarragon – 2 tablespoons

Salt – 1/2 teaspoon

Black Pepper – 1 teaspoon

Red Pepper (capsicum) sliced – 1 large

Brown Onion – 1 medium

Zucchini sliced – 1 medium

Continental Spinach ricotta and

parmesan rice – 3 x 105gram Pack

Butter – 2 tablespoons

Olive oil – 2 tablespoon

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Method; 

 

  1. Mix the herbs in a small stainless steel bowl and dredge the chicken breasts until well coated. Don’t be afraid to add more herbs if needed, be sure you’ve got everything well covered. 
  2. While the chicken is marinating, slice the onion, capsicum, chilli and zucchini.
  3. Add one tablespoon of butter and one tablespoon of oil to a heavy skillet, cover, and pan-fry the chicken for about 6 minutes each side until the chicken’s cooked to your liking. 
  4. Remove the chicken from the pan, leaving the juices, and place on a plate to rest covered in foil.
  5. Add the remaining oil and butter in the skillet and stir fry the vegetables for about 5 minutes or until cooked to your liking.
  6. Remove the vegetables from the pan and place in a bowl covered with foil to keep warm.
  7. Following the packet directions, add 3 cups of water and a dash of oil to the skillet, add the rice mix, and when boiling cover, reduce the heat and simmer for about eight minutes.
  8. Slice the chicken into bite-sized pieces while the rice is cooking then add to the vegetables.
  9. When the rice is ready, stir through the chicken and vegetable mix then remove from heat, cover and rest for 5 minutes before serving.
  10. Enjoy!!

This recipe serves four adults and has plenty of taste and veggies to satisfy nearly everyone. We had it for dinner on Monday night. The meal went down very well judging by the absence of leftovers.

 

As always don’t be afraid to experiment and substitute ingredients that are more readily available in your part of the world. Drop me a line to let me know what you’ve done to make this recipe your own.

Questions and comments are always appreciated.

 

Have Fun and Happy Cooking

 

Bryan

 

Tutorwood Cooks – Easy Pork Burgers

 

Today’s dish is a family favourite in my household and uses low-fat ground pork as a base. With the addition of a few herbs and a soup mix pack for an additional layer of flavour, you’ll end up with a dish that you can get from the bench to the table in around 40 minutes. Pork is in plentiful supply at the moment and is relatively inexpensive so, with the cost of the additional ingredients, you’ll find this tasty dish is cheap to make.

Ingredients;

Pork Mince                                       500gram

Bacon or Ham                                  200 gram

Red onion, finely sliced,                 2 medium

French Onion Soup Mix                  1 pack

Garlic Powder                                  2 teaspoons

Marjoram                                           1  teaspoon

Smoked Paprika                                1 teaspoon

Parmesan Cheese                              1 tablespoon

Eggs                                                      2 large

Olive Oil                                               2 tablespoon

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Method;

  1. Mix the meats, herbs, parmesan, soup mix, eggs and one tablespoon of olive oil in a bowl. Use your hands to ensure even dispersion of ingredients but don’t overwork the mix or you’ll end up with dry burgers. 
  2. Divide the mix and roll into 12-14 balls, then flatten slightly and place on a plate. Cover with kitchen wrap and place in the freezer for 10 – 15 minutes to allow then to firm up which helps them keep their shape while cooking
  3. Place the remaining tablespoon of oil in a large frypan and cook the burgers for approximately four minutes each side or until cooked to your liking.
  4. Serve on fresh rolls with tomato and a crisp salad or with chips and gravy for a real comfort food meal.

 

I hope you enjoy trying out this recipe and don’t be afraid to experiment to make the recipe yours. 

 

As always, I welcome your questions and comments.

Cheers

Bryan

 

 

 

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