Lizzie's Recipes

A collection of easy to make recipes

Archive for the tag “leeks”

Chicken, Leek & Camembert Pie

I was idly flicking through a trashy magazine at the hairdressers when three words leapt off the page:  Chicken.  Pie.  Camembert.

The combination of these three is a pie of such awesomeness you will make it again and again with all different flavours and combinations…  Basically it’s a pie made with a thick white sauce with layers of Camembert cheese placed under the top crust before cooking.  This melts beautifully in the filling leaving a chicken pie oozing with cheesy flavour.

It’s obviously not going to win a heart tick but it’s winner if you want to impress your guests…  If there’s too much filling for the pie – put it in the freezer and later on pop it into a Vol-Au-Vent or roll up in a pancake…  Waste nothing!

Chicken Leek & Camembert Pie 1

The finished product…

Ingredients:

Olive oil

1 kg chicken thighs trimmed of fat and cut into 2 cm pieces

120 grams butter

2 leeks thinly sliced

3 cloves of garlic grated

2 tablespoons chopped fresh thyme

4 tablespoons plain flour

1 cup of white wine

1 ½ cups milk

2 cups of frozen peas

2 tablespoons sour cream

Salt & pepper to taste

Frozen puff pastry sheets defrosted

150 grams Camembert cheese

Sesame seeds

Method:

Heat a small amount of oil in a large pan and add the diced chicken thighs

Cook until the chicken is sealed all over and remove from pan

Place butter in pan and throw in leeks, garlic and thyme

Cook gently for about 5 minutes or until leak is softened

Add in the flour and cook for about 1 minute

Take the pan off the heat and add the white wine and combine thoroughly.

Add in the milk and place back on heat stirring to ensure mixture has no lumps and is smooth

Add the chicken and juices back in along with the peas.

Season with salt & pepper to taste

If mixture is too thick add in some more milk

Simmer for around 15-20 minutes until chicken is cooked

Stir through the sour cream and set mixture aside to cool

In the meantime preheat oven to 200c fan-forced

Grease a large pie dish and line with pastry using overlapping pieces if required (follow the instructions on the pack)

Fill the pie with the cooled chicken mixture.

Lay the thinly sliced Camembert cheese over the top of the chicken filling and cover with another sheet of pastry

Pinch the outline of the pie with a fork or back of spoon to seal it and poke a couple of steam holes in the top

Baste with a beaten egg and sprinkle generously with sesame seed

Turn the oven down to 180c and bake for 35-45 minutes or until pastry is golden and cooked through

Cool the pie slightly before serving

Serve with mashed potatoes or a green salad

 

Bon Appetit!  🙂

 

Glamorgan Sausage Rolls

Found these on one of my favourites food blogs – will definitely try to make them – they look delicious…   🙂

Update:  I made these wonderfully tasty “Sausage Rolls” and they were a terrific success.

I wasn’t able to find Caerphilly Cheese so used the Internet for advice on a substitute – I ended up using a block of Mersey Valley Cheddar from Tasmania which is sharp and crumbly yet a bit creamy.  It was delicious and I will definitely make them again as they were very quick to blitz in the food processor and pop into the oven…

Check out the original recipe by clicking on the link below – I also now have a lot of ideas as to putting a few different flavours together – the possibilities are endless!

Glamorgan Sausage Rolls

Fromage Homage

Glamorgan Sausage Rolls

Last weekend was my vegetarian friends’ annual barbeque. Although they are happy to tolerate carnivores and even rig up a separate grill for us to drip our saturated fats all over, I thought I would make an effort and take something veggie-friendly (as well as a pack of sausages and some halloumi…and some beer, obviously). I’d heard of Glamorgan Sausages about a year ago (or Selsig Morgannwg to give them their proper name) and so thought I’d turn them into the ultimate summer picnic food for my herbivorous chums.

View original post 564 more words

Dutch Bami (Fried Noodles)

This marvelleous recipe comes from my husbands homeland the Netherlands where a lot of Indonesian style food is eaten and enjoyed.

The Dutch arrived in Indonesia in the 16th century in search of cloves, nutmeg and pepper during the height of the spice trade. When the Dutch East India Company (VOC) went bankrupt in 1800, Indonesia became a treasured colony of the Netherlands. During this period the Dutch embraced the delicious Indonesian cuisine both at home and abroad.
There are now many Indonesian restaurants in the Netherlands, especially in large cities like Amsterdam, Den Haag, Utrecht and Rotterdam.

Bami

Bami is hugely popluar and is eaten on a regular basis by just about everyone. Some buy the ready made dried spice packs and add their own meats and some butchers do a “Bami pack” where all the veggies, meat and spices are already diced to be thrown together with the noodles for a super quick meal. You can add just about whatever you like to this dish – if you want to omit anything feel free. It has a very subtle flavour and is ideal for those who are wary of hot and spicy food. You can add your own heat by stirring through some Sambal Oelek to give it a kick…

We serve Bami with another favourite Chicken Satay – it’s a fabulous combination.
You can halve or quarter the amounts given here – I always make it for family gatherings so I make a big one!

Ingredients:
500g egg noodles
1 tablespoon of Peanut Oil
3 sticks celery – finely chopped
2 leeks – finely chopped
½ head of Wombok (Chinese cabbage) – finely chopped
1 clove garlic – finely grated
2 teaspoons ginger powder
2 teaspoons chicken stock powder
Water to soften
200g diced pork fillet
24 green prawns
4 diced chicken thighs
3 eggs
3 tablespoons water
Salt & Pepper to taste
Ketjap Manis (Indonesian Soy Sauce)
Flinely sliced Spring Onions for garnish
Chinese Crispy Onions for garnish
Sambal Oelek (crushed chilli paste)

Method:

Fry onion, celery, leeks and garlic in oil until softened
Add ginger powder and chicken stock powder
Add in diced pork and chicken thighs and fry for a few minutes until coloured
Add in water to make the mixture more like a sauce
Simmer until the meat is tender – only 10 minutes or so
Add in the finely chopped Wombok stirring until softened and add prawns
Stir until the prawns become opaque.
Add more water if necessary – the mixture will need to be moist enough to coat the noodles
Check seasoning and adjust to taste
Boil noodles until tender and drain well
Add the meat and vegetable mixture and toss well
Beat together the eggs and 3 tablespoons water and fry as an omelette in a little butter
When set, tip out of pan and roll up into a tube and thinly slice into ribbons
Serve the noodles on a large heated platter topped with the omelette ribbons, spring onion and crispy onions scattered over the top.
Serve Ketjap manis and Sambal Oelek on the side.

Bon Appetit!

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