Tag: ham

Chicken, ham and mushroom pie

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Comfort food at its best. Make this chicken, ham and mushroom pie on a lazy weekend. Filled with veggies in a creamy sauce, serve with fresh greens for an extra health boost

Serves: 8
Prep time: 30 mins
Cooking time: 1 hr
Total time: 1 hr 30 mins
Skill level: Easy peasy
Costs: Cheap as chips

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Want an extra challenge? Make your own puff pastry

Ingredients

1 tablespoon olive oil
1 onion, peeled, halved and sliced into wedges
2 medium leeks, trimmed and sliced
2 cloves garlic, peeled and finely chopped
850g chicken thigh fillets, each cut into 3 or 4 pieces
150g baby button mushrooms, halved if large
400g ham, torn into chunks
50g unsalted butter
75g plain flour
350ml chicken stock, made with 1 stock cube
350ml semi-skimmed milk
Juice and zest of 1 lemon
14g packfresh flat-leaf parsley, finely chopped
300g ready-made puff pastry
1 medium egg, beaten
500g frozen petit pois, to serve
600g broccoli, cut into florets, to serve

Method

Heat the oil in a large pan and fry the onion and leeks for 10 minutes, adding the garlic for the last minute. Transfer to a bowl and set aside. Add the chicken to the pan, season well with salt and freshly ground black pepper and fry over a medium heat for 3-4 minutes, until golden brown. Add the mushrooms and cook for a further 5 minutes, then stir in the ham.
Melt the butter in another pan, then stir in the flour. Cook for 1 minute over a low heat, then remove from the heat and slowly add the chicken stock and milk, stirring well after each addition, when all the liquid has been added, bring to the boil, stirring. Boil for 5 minutes, then stir in the lemon juice, zest and parsley. Stir the white sauce into the chicken mixture, then spoon into a 2.5-litre pie dish. Preheat the oven to 200°C, 400°F, Gas Mark 6.
Roll out the pastry into a rectangle slightly bigger than the top of the dish, then cut off a strip the length of the rim. Use a little egg to fix the strip to the outer edge of the dish brush with egg, then lift the pastry over the pie. Gently press down the edges, then trim with a sharp knife. Decorate with leaves made from pasty trimmings and make a hole in the middle so steam can escape. Brush lightly with egg, then bake for 25 minutes, until the pastry is golden brown.
Meanwhile, cook the peas and broccoli in a pan of boiling water for 3-4 minutes, until tender. Drain and serve with the pie.

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Nutritional information per portion

Calories 681(kcal)
Fat 36.5g
Saturates 13.3g
Salt 0.8g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Cumberland Sauce – It Only Sounds Stuffy

I’ve always wondered why Cumberland sauce wasn’t more
popular around the holidays. It’s such a delicious and versatile condiment, and
just as easy and fast to make as any cranberry sauce out there. Maybe it’s the name?

Cumberland sauce sounds more like something that the Queen
would be spooning over a Quail en Croute than it does Uncle Charlie over a
slice of ham. However, despite this sassy sauce’s upper-crusty sounding name,
it’s actually quite rustic.

My “Black Cumberland” version uses black currants instead of
the traditional red, and also includes some very browned-blackened onions, but
like all similar recipes, this begs for even further adaptation depending on
the meat. Maybe a little mint for lamb, or a touch of cardamom for that smoked
duck breast?

Notwithstanding any flavor variations, you will still need
to decide whether to serve hot or not. I definitely prefer the thick, shiny
cooled-down version as shown, but happily, there’s no wrong choice. I hope you
give this extra special holiday sauce a try soon. Enjoy!

Ingredients to make about 1 1/2 cups Cumberland Sauce:
1 tsp vegetable oil
1/2 cup minced onions
1 cup black or red currant jelly

zest from 2 oranges and 1 lemon

1/3 cup red wine

1/2 cup orange juice

2-3 tbsp lemon juice
2 tsp black pepper, or to taste

1 tbsp brown sugar

1/4 tsp dry mustard

pinch cayenne pepper

1/4 tsp ground ginger

salt to taste

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Turkey roll

As Christmas gets ever closer, if you haven’t got your food sorted, there’s no need to panic – it might be time to cheat! And cheating doesn’t mean poorer quality when you buy from Tesco’s Finest range. Don’t spend time fiddling around with bacon and sausages – buy your pigs already in blankets! Roasties can be hit and miss – make sure yours are always a hit with Finest Goose Fat Roast Potatoes or follow our easy recipe. Add Christmas cake, pud and mince pies to your shopping list and make sure you keep our roast turkey with olde English chestnut stuffing recipe handy and you’re all set for the big day. Happy Christmas! Nichola Palmer – Recipes Editor, goodtoknow

A delicious, moist and tender beef fillet wrapped in crusty puff pastry. A red wine sauce accompanies the beef. Great for Sunday lunch or dinner celebrations

Serves: 12
Prep time: 45 mins
Cooking time: 1 hr 20 mins
Total time: 2 hrs 5 mins
Skill level: Bit of effort
Costs: Mid-price

Salt and freshly ground black pepper
1-1.5kg (2¼-3lb) beef fillet
60g (2oz) butter
2 shallots, peeled and chopped
2 cloves garlic, peeled and crushed
250g (8oz) chestnut mushrooms, finely chopped
2 teaspoons chopped fresh thyme leaves
250g tub mascarpone cheese
2 tbs wholegrain mustard
2 x 80g packs Parma ham
375g packet ready-rolled puff pastry
1 medium egg, beaten

For the sauce:

2 tbs olive oil
350g (12oz) shallots, peeled and chopped
2-3 cloves garlic, peeled and crushed
3 tbs tomato purée
2 tbs balsamic vinegar
200ml (7fl oz) red wine
300ml (½ pint) hot beef stock

This recipe is a great idea for an alternative to turkey for Christmas dinner.

Season beef well. Heat 30g (1oz) butter in a large frying pan over a medium heat and, when foaming, put the fillet in pan and brown it all over for 4-5 mins, taking care not to let the butter burn. Cool meat, and cover.
Meanwhile, melt rest of butter in the pan, add the chopped shallots and cook for 1 min. Add the garlic, mushrooms and thyme and fry for a few mins.
Beat the mascarpone with the mustard until smooth. Mix in mushroom mixture. Season.
Lay half the Parma ham slices on a large piece of cling film with slices overlapping. Spread half the mushroom mixture on one side of the beef, then turn it over on top of the Parma ham. Spread rest of mushroom mixture over top and sides of beef, then wrap the rest of the Parma ham slices round, overlapping on top of the mushroom mixture. Wrap in cling film and chill in the fridge.
Heat the oven to Gas Mark 7 or 220°C. Unroll the pastry and cut off a third. Roll out the smaller piece to 5mm (¼in) thickness and 2.5cm (1in) bigger than the beef. Prick several times with a fork. Transfer to a baking sheet and bake for 12-15 mins or until brown and crisp. Allow to cool for a few mins, then trim to the size of the beef. Remove the cling film from the beef and place on the cooked pastry, brushing pastry edges with egg.
Roll out the rest of the pastry to a rectangle 25 x 30cm (10 x 12in). Cut 10 diagonal slashes in the pastry. Cover the beef with the pastry, tucking the ends under the cooked pastry base. Brush with beaten egg. Cook on a baking sheet for 40 mins for rare to medium-rare; 45 mins for medium. Leave to stand for 10 mins before serving.
For the red wine sauce: Heat the olive oil in a pan, and fry shallots until soft, about 10 mins. Add garlic and tomato purée and cook for 1 min, then add the balsamic vinegar. Bubble for 1 min, before adding red wine. Continue to boil for a few mins to reduce, then add the beef stock and boil for 10 mins more until reduced by a third. Serve with the beef. Freeze unbaked. Defrost overnight in the fridge. Cook as above.

By Woman’s Weekly