• 2/4 Nat'l Ho-made Soup 1

    From Dave Drum@1:3634/12 to Shawn Highfield on Saturday, February 05, 2022 05:27:00
    Shawn Highfield wrote to Dave Drum <=-

    Title: Egg Drop Soup

    Yesterday I took the left over chicken stirfry Andrea made
    chucked it in a pot covered with chicken stock brought to
    simmer chuck in a small amount of pasta. Whole new meal.
    (I also added seasoning).

    I often do similar. The problem is that even if it's most excellent it's unrepeatable - because the planets are unlikely to ever align with that specific assortment of left overs again. Bv)>

    I do sometimes cook in quantity so that I'll have "plan-overs" just for
    doing head arrangements for subsequent meals.

    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Four & Twenty Chicken & Ham Pie
    Categories: Poultry, Pork, Pastry, Fruits, Nuts
    Yield: 12 slices

    1 lg onion; chopped
    1 tb Butter; extra for greasing
    1 tb Chopped sage
    1 ts Ground mace
    300 g Boned, skinned dark-meat
    - chicken
    1 kg Cooked ham; fat trimmed,
    - thick sliced
    50 g Shelled pistachios
    50 g Cranberries; fresh or frozen
    50 g Dried apricot; diced
    3 tb Chopped parsley
    1 Good grating of nutmeg
    700 g Skinned chicken breast;
    - halved to thin
    Chutney and salad to serve;
    - (optional)

    375 g Plain white flour
    375 g Strong white flour
    140 g Butter
    175 g Lard
    1 lf Egg; beaten


    3 Gelatine leaves
    500 ml Strong chicken stock; heated

    Soften the onion in the butter with the sage and mace.
    Cool for a few mins while you whizz the chicken thighs
    and 300 g of the ham in a food processor until minced.
    Scrape into a large bowl and stir in the softened onion,
    pistachios, cranberries, apricots and parsley. Season
    with nutmeg, lots of black pepper and some salt.

    Grease a deep, 20cm round springform or loose-bottomed
    tin, then line with baking parchment. To make the
    pastry, mix together the flours and 2 tsp salt in a
    large bowl, then make a well in the centre. Put the
    butter and lard into a small pan with 200ml water and
    very gently melt. Once melted, turn up the heat and when
    just bubbling, pour into the well and stir with a wooden
    spoon to a dough - don’t worry if some powdery bits

    Once cool enough to handle, knead in the bowl until the
    dough comes together, then tip onto your work surface.
    Set aside a third, wrapped in a clean tea towel to keep
    it as warm and pliable as possible, while you quickly
    roll the remaining dough into a large circle _ big
    enough to line the tin with a little overhanging.

    Ease the circle into the tin, pressing evenly into the
    corners and side - you can be rough with it. Evenly
    cover the base with half the remaining sliced ham,
    followed by half the chicken breasts and half the mince
    mixture, pressing firmly to pack. Repeat with the
    remaining ham and chicken, then a rounded dome of mince.
    Put a pie funnel, if you have one, on the top.

    Roll the reserved dough to a circle large enough to
    easily cover the pie, cutting out a hole (if using a pie
    funnel). Brush the edge of the pie with some beaten egg
    and top with the pastry lid. Press to seal the edges
    before trimming the excess. Crimp the edges between your
    thumb and forefinger to seal thoroughly, then make a
    small hole in the middle to let steam escape (if not
    using a pie funnel). Brush the top of the pie with more
    beaten egg.

    Set oven @ 200ºC/400ºF (180ºC/375ºF fan)/gas 6.

    Bake the pie for 1 hr. Very, very carefully remove the
    pie from its tin, brush the top and side with more egg
    and bake for another 30 mins until browned and crisp.
    Leave to cool completely before chilling.

    To make the jelly, soak the gelatine in cold water for
    5-10 mins until soft. Squeeze out any excess water from
    the gelatine, then dissolve in the hot stock. Once
    cooled, carefully pour into your chilled pie through the
    small hole, using a funnel, until full - you may not
    need all the stock. Chill the pie for a few hrs. Serve
    with chutney and salad, if you like.

    RECIPE FROM: https://www.bbcgoodfood.com

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