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Chicken & Ham Pie

Posted by Nigel Brown
Nigel Brown
Nigel Brown has not set their biography yet
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on Thursday, 16 January 2014
See off the chill with some classic comfort food...Nigel Brown's Chicken and Ham pie recipe

Shortcrust

Ingredients
  • 225g/8oz plain flour
  • ½ tsp salt
  • 65g/2½oz chilled butter, cut into pieces
  • 65g/2½oz chilled lard, cut into pieces
  • 1½-2 tbsp cold water

Method

Sift the flour and salt into a food processor or a mixing bowl. Add the pieces of chilled butter and lard and work together until the mixture looks like fine breadcrumbs. Stir in the water with a round bladed knife until it comes together into a ball, turn out onto a lightly floured work surface and knead briefly until smooth. Roll out on a little more flour and use as required.

Chicken and Ham Pie filling

Ingredients
  • 450g (1lb) Cooked Chicken
  • 300 ml (½ pint) Chicken stock
  • 110g (4oz) Cooked Ham
  • 1 Onion
  • 150 ml (¼ pint) Milk
  • 150 ml (¼ pint) Single Cream
  • 25g (1oz) Parsley Ground Bay Leaves
  • Salt & Black Pepper

Method

Melt the butter and cook the chopped onion until transparent.

Dice the chicken and ham.

Mix with the chicken, ham, onions in an ovenproof pie dish.

Add the flour gradually stirring in the chicken stock.

Bring to the boil, stirring continuously and simmer until thickened.

Stir in the milk, cream, parsley and a pinch of bay, season and heat without boiling for 2 minutes.

Assemble your pie with the rolled out pastry and pie filling, decorate, egg wash and bake until golden brown.

Scotch Pancakes

Posted by Nigel Brown
Nigel Brown
Nigel Brown has not set their biography yet
User is currently offline
on Friday, 08 November 2013
In need of some comfort food? Scotch Pancakes are always a winner... Nigel Brown Scotch Pancakes

Ingredients
  • 50g caster sugar
  • 100g SR flour
  • 1 egg
  • About 100 ml of milk

Method

Add the flour and sugar to a bowl.

Add egg and mix into sugar and flour using a whisk.

Smooth this mixture out by gradually adding and whisking in splashes of milk until you have a thick, smooth batter, about the same consistency as double cream.

Lightly oil a thick based frying pan. When the frying pan is hot, ladle in some of the batter.

The pancake is ready to be turned when bubbles start to form on the surface. Turn and cook until the surface is golden brown (in total about 2 minutes).

Remove from pan and serve with hot with your favorite fruits, syrups, cream or icecream.


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