Month: March 2016

Chicken, Leek and Mushrom Pie

~ rinaforster ~ Leave a comment

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This is a lovely creamy and quick pie that can be made in 30 minutes

Place a metal pie dish over a hob, turn on to a medium heat, add 2 chopped leeks along with a splash of olive oil and a knob of butter and cook for 5 minutes allowing the leeks to soften.

Next add half a punnet of chopped mushrooms and 2 diced chicken breasts, cook for another 5 minutes to allow the chicken to brown all over then add one large heaped table spoon of plain flour and mix well.

Next add a large table spoon of crème fraiche, 300ml of chicken stock, a sprig of thyme and a sprinkling of nutmeg. Give everything a good stir and keep on the heat for another 5 minutes until the sauce has thickened.

Meanwhile get some ready rolled puff pastry out and cut to the size of you pie dish.

Next place the pasty over the pie, brush with some milk and pierce with a sharp knife to allow the steam to escape and place in a preheated oven 180 (fan) for 10-15 minutes until the pastry is golden and cooked

Serve with your favourite veg

 

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Teriyaki Beef with Chinese Leaf Rice

~ rinaforster ~ Leave a comment

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Get your brown rice cooking according to packet instructions, this should take about 25-30 minutes to cook.

Next, chop two spring onions. Add the whites of the spring onion to a bowl and add 2 tablespoons of soy sauce, 2 table spoons of honey, one clove or garlic and some grated ginger – about the size of a large thumb. Give this all a good mix and then finely slice a flank steak of beef in to thin slices and add to the marinade, leave for 10 minutes whilst you slice up half a Chinese Leaf in to thin strips

Once the beef has had time to marinate, add a tablespoon of olive oil to a hot pan, and fry the beef on a high heat for a couple of minutes being careful not to over cook. Once cooked remove the steak from the pan and set aside but keep warm.  Add the Chinese Leaf to the pan and cook in the pan with the remaining marinade for 5 minutes.

Once the rice is cooked, drain then add to the pan with the Chinese Leaf, mix and cook for a further couple of minutes.

Serve the rice, with the Steak on top, the greens from the spring onion and some sesame seeds if you have them

Steamed Salmon with Couscous

~ rinaforster ~ Leave a comment

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Another one-pot dish which means less washing up!

First, peel and finely dice one red onion along with half a red pepper and some fresh basil. Next add a splash of olive oil to a large pan and cook the peppers, basil and onion on a medium heat for 5 minutes. Add 150ml of boiling water to the pan along with 150g of couscous, a bay leaf, some salt and some pepper. Reduce the heat and leave for 5 minutes whilst you halve a handful of cherry tomatoes and season 2 fillets of salmon

Once the 5 minutes have passed add the tomatoes to the pan and give everything a good stir then level it out. Finally pour another 150 ml of boiling water in the the pan, stir and place the 2 salmon fillets on top. Squeeze the juice of half a lemon over the top, put a lid on the pan and cook for a further 10 minutes until the salmon is cooked

serve immediately