Chicken pie with a twist will have your family running to the table
Well, we sure are starting off the New Year with a taste of several seasons, eh?
I wonder if my garden is going to start growing. It didn't do anything spectacular last year, so why not an early start.
There won't be any mixed messages with our first recipe.
It's a chicken pie with a different topping that the troops will really enjoy. It's perfect for a Sunday brunch or early Saturday supper.
The topping is made from canned corn kernels, so you don't have to go shopping for something special, and it really compliments the pie ingredients.
Chicken Pie withOlives and Raisins
(makes six servings)
1 stewing chickenabout 3 1/2pounds)
1 bay leaf
3 fresh parsley sprigs
2 tablespoons salt
1 large onion, finely chopped
2 hard boiled eggs, shells removed and chopped
2 tomatoes, roughly chopped
1/2cup pitted green olives, chopped
1 tablespoon drained, bottled capers
salt and freshly ground black pepper
FOR THE TOPPING:
3 1/3cups drained, canned corn kernels
3 1/2ounces butter
2 teaspoons superfine sugar
3 eggs lightly beaten
Put the chicken in a large, heavy pan and add water to cover. Add the peppercorns, bay leaf and parsley and bring to a boil over medium-high heat. Lower the heat to a simmer and simmer gently for one hour. Skim the top surface as needed.
After an hour of cooking, remove the pan from the heat and allow the chicken to cool in the cooking liquid.
When the chicken is cool enough to handle, lift the chicken out of the pan and using two forks, shred the flesh roughly
Discard the skin and bones.
Make the topping. Transfer the drained corn kernels into a blender or a processor and puree' until smooth.
Melt the butter in a pan over low heat. Stir in the corn and the sugar. Season with salt and cook, stirring occasionally, for 10 minutes then gradually stir in the beaten eggs. Set this topping mixture aside.
Preheat the oven to 350 degrees.
Heat the oil in a large frying pan and stir in the onion. Cook gently for five minutes, or until the onion is soft. Season with salt and pepper to taste.
Stir in the hard-boiled eggs, tomatoes, olives, capers and raisins. Fold in the shredded chicken. Toss to mix. Spoon the pie filling mixture into a 10x8-inch baking dish.
Using a spoon, spread the corn topping evenly over top of the chicken. Bake in the preheated oven for 45 minutes, until the top is golden brown. Leave to stand for 10 minutes before serving on warmed plates.
Grilling or broiling the peppers before adding them make this paprika pork taste very special.
They'll have a sweetness, and colorfulness to them that will make your dinner an outstanding and picture perfect one. Rice, buttered noodles, or of course, potatoes are the stand out accompaniment for this rich dish.
2 red peppers
1 yellow pepper
1 green bell pepper
1¼ pounds lean pork filet (tenderloin)
3 tablespoons paprika
1 ounce of tomato sauce with garlic and herbs
boiled rice, noodles or potatoes to serve
salt and ground pepper
Preheat the grill or broiler. Cut the peppers in half and remove the seeds. Chop the halves into thick strips and arrange in a single layer on a foil lined broiling rack.
Very lightly spray the peppers with cooking oil spray..
Cook the peppers under the broiler or, directly on a grill, turning as needed. Cook until the peppers are slightly charred, about 10 to 15 minutes.
While the peppers are cooking, cut the pork into pieces about 1-inch in size.
Season the meat with salt and pepper. Heat a heavy, non-stick frying pan without any oil. When the pan is hot, add the pork to the pan and cook for about five minutes, turning the meat to lightly brown it on all sides.
Transfer the meat to a heavy pan and add the paprika, tomato sauce, 1 1⁄4 cups water and a little salt and pepper. Bring to a boil, reduce the heat to a simmer, cover the pan and simmer gently for 30 minutes.
Add the grilled/broiled peppers to the pan and cook for another 10 to 15 minutes, stirring occasionally. Cook until the meat is tender. Taste and correct the seasonings and serve immediately with your selection of accompaniments.
My friends, as always enjoy!
David Kelly has worked as a chef for more than 40 years. He has shared his recipes, tips and experiences in Culinary Corner for 21 years.
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