Lizzie's Recipes

A collection of easy to make recipes

Archive for the tag “peas”

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!  🙂

 

Baked Kransky, Bacon & Pea Risotto

Cold winter nights need some comfort food and there is nothing more tasty than Kransky Sausages baked in a risotto with bacon and peas.  Add some red pesto and you have a delicious combination and it’s hard to stop at just one bowl!

Kransky is a Slovenian sausage most similar to a Polish sausage and is predominantly filled with pork and bacon.  Variations include Cheese Kransky – which has little cubes of cheese added and Chilli Kransky which is hot.

Red Pesto is a variation on the usual green basil based pesto but has the addition of sun-dried tomatoes and sometimes chilli to give a lovely tangy flavour and a vibrant colour.

Frozen peas are a gal’s best friend and add colour and texture to everything and I have no guilt at all about using them.  Really – who has time to individually pod peas!

This dish freezes well and can also be made into Risotto balls

Baked Kransky, Bacon & Pea Risotto

Ingredients:

2 tablespoons olive oil

1 large red onion finely chopped

1 garlic clove grated

1 stick of celery finely sliced

3 Kransky sausages skin removed and chopped into small pieces

3 rashers of bacon finely chopped

2 cups Arborio rice

2 generous tablespoons red pesto

4 cups of chicken stock

1 cup frozen peas

1 generous cup of freshly grated parmesan cheese

½ tub light sour cream

Seasoning to taste

Knob of butter – optional

Method:

Preheat oven to 180C.

Heat the oil in a medium saucepan, add onion, celery, garlic, bacon & Kransky and cook, stirring for 3-4 minutes.

Add rice, stir for another minute so rice is coated, then add the red pesto.

Pour in the chicken stock and bring to the boil.

Season with salt & pepper to taste

Transfer to large casserole dish, cover with foil and bake for 25 minutes.

Just prior to serving cook the peas in the microwave for 3 minutes

Remove risotto from oven and gently stir through peas, parmesan cheese and sour cream.

Check seasoning

Add the additional tablespoon of butter to make a lovely glossy texture if required.

 

 

Bon Appetit!  🙂

Zingy Spring Greens

With the warmer months come the most wonderful vegetables.  You can get most things year round these days but nothing beats fresh asparagus.  I use frozen peas and broad beans for this dish purely because it’s quick and I always have some lurking in my freezer.  If you have the time and the energy, certainly use fresh but don’t get the guilts because you haven’t got time.  These are delicious either way!

Spring Greens

Ingredients:

1 tablespoon olive oil

1 cup of frozen peas

1 cup of frozen broad beans

1 bunch baby asparagus

1 packet of baby spinach leaves

1 long red chill (seeds removed) finely sliced

1 large garlic clove, finely sliced into batons

Pinch of freshly grated nutmeg

1 teaspoon of apple cider vinegar

Salt & pepper to season

Method:

Zap the broad beans in the microwave for a couple of minutes

When cool enough to handle, squeeze the pretty green beans out of the outer casing and put aside

Microwave the peas for 1 minute and put aside with the beans

Break the asparagus stems off at the rough end, and chop into 1-2 inch long lengths leaving the heads whole

Heat the olive oil and gently sauté the garlic & chilli

Throw in the asparagus and spinach and combine until spinach is wilted

Add the beans, peas and nutmeg and toss until all mixed through

Season to taste with a little salt & pepper

Add in the apple cider vinegar and serve piping hot as a side dish

 

Bon Appetit!  🙂

Good Ol’ Curried Sausages

There seems to be a bit of a trend in that some quite old-fashioned dishes are becoming popular again and one of these is Curried Sausages.  Most people remember them with great affection and everyone has a different version – this one has apples & sultanas in it purely because that’s the way my Mum made it.  I have modified the recipe slightly over the years.

Rule number one is you must ALWAYS use Keen’s Curry.

033280This little orange box is vital for this dish and that other perennial favourite – curried eggs!  Don’t bother with your Thai or Indian pastes for this dish because it won’t taste like the real deal..

I gently fry my sausages first and make up  the sauce separately then add the sliced sausages about 20 minutes from the end so the flavour goes right through…

IMG_3820

The finished product is luscious, tangy, spicy and sweet.  It can be served with rice or noodles or just good quality crusty bread to mop up the sauce…  This freezes well so I usually make a big pot…

IMG_3826

Ingredients:

2 tablespoons olive oil

8 pork sausages, cooked and sliced

1 large onion, sliced

3 teaspoons of Keen’s Curry powder

2 cooking apples, chopped

1/4 cup of sultanas

1/2 tub Tomato Paste

1 cup chicken stock

1 cup water

1 cup of frozen peas

salt & pepper

Method:

Heat the oil in a heavy based pot

Add the sliced onions, chopped apple and curry powder and stir to soften for a few minutes

Add the chicken stock, tomato paste and water and simmer for around 10 minutes until the onion is cooked

Throw in the peas and sultanas

Add the sliced cooked sausages and stir to combine

Season with salt & pepper and simmer for around 20 minutes or until the sauce is reduced.

If necessary you can thicken the sauce if too thin with a couple of tablespoons of water mixed with a tablespoon of cornflour in a cup and added to the mixture, or if too thick, add some extra water to thin it out.

Check the seasoning again and serve immediately

Bon Appetit!  🙂

Zucchini, Pea and Haloumi Fritters

These wonderful fritters are so easy to make and they taste divine. Just try stopping at one!
You can be fairly casual about the quantities here and can change the herbs to suit what you have. I have also used dill instead of mint.

These are delicious served with Smoked Salmon and sour cream and lemon wedges.

Zucchini, Pea & Haloumi Fritters with Smoked Salmon & Sour Cream

Ingredients:
20g butter
2 zucchini, trimmed and finely chopped
1 cup (150g) frozen peas
1/2 cup (75g) plain flour
1 egg, lightly whisked
1/3 cup (80ml) milk
250g packet of haloumi, finely chopped
3 spring onions, trimmed, thinly sliced
2 tbs finely chopped mint
Olive oil to shallow fry
additional finely sliced Spring oinions to serve
Sour Cream or Greek Yoghurt to serve
Lemon wedges, to serve

Method:
Melt the butter in a medium frying pan over high heat.
Add the zucchini and cook, stirring, for 2 minutes or until just tender.
Add the peas and cook for a further 1 minute or until heated through.
Remove from heat and set aside to cool slightly.
Place the flour in a large bowl.
Add the egg and milk and stir until well combined and smooth.
Add the zucchini mixture, haloumi, spring onions and mint and stir to combine.
Season with salt and pepper.
Heat oil in a large non-stick frying pan over medium heat.
Spoon three large sponfuls of mixture around the pan, allowing room for spreading.
Cook for 2 minutes or until fritters are golden.
Use a spatula to turn. Cook for a further 1 minute or until cooked through.
Transfer to a plate lined with paper towel. Repeat in batches with remaining mixture.
Place the fritters on serving plates.
Sprinkle with finely sliced spring onions.
Serve immediately with sour cream and lemon wedges, if desired.

Bon Appetit! 🙂

Lizzie’s Pie and Peas

We adore this dish – there’s nothing better than a fabulous homemade pie.  This recipe is for a basic Aussie Beef pie but we have also done these using chicken curry, goulash and chicken and mushroom.  The combinations are endless – just stick it in a pie and plonk it on a bed of pea mash and away you go…

Pies:

Ingredients:

1 tablespoon of olive oil

1 onion finely chopped

2 large carrots grated

1 large stick of celery finely chopped

6 rashers of bacon finely chopped

½ kilo high quality minced beef

Good glug of tomato sauce

2 tablespoons Worcestershire Sauce

Good pinch of nutmeg

1 cup of beef stock

Salt & pepper to taste

1 sheet of puff pastry per pie tin

1 beaten egg to use as an egg wash to stick the pastry together

Method:

Fry the vegetables and bacon together until softened

Add the beef mince and make sure you break up any lumps as you are browning it

Add in the tomato sauce (to taste) and the nutmeg

Mix thoroughly

Add the beef stock and simmer uncovered for about half an hour or until stock has reduced and the mixture is nice and thick

Season to taste with salt and pepper

To make the pies:

Spray individual deep pie tins with cooking spray

Cut pastry sheet in half and push into the tin

Patch up the sides with the overlapping bits by brushing with an egg wash to stick them together

Fill with beef mixture and cover with left over pastry using the egg wash around the rim

Pinch the edges together and poke two small slits in the centre of each pie to allow the steam to escape

Place in a preheated oven on 200c (fan forced) for around 30 minutes or until golden

Serve with pea mash

Pea Mash:

Boil peeled potatoes in plenty of salted water

Throw in a big handful of frozen peas a few minutes before the potatoes are completely cooked

When cook, drain in a colander and put back into the pot

Add a big knob of butter, salt & pepper to taste and a glug of milk

Mash roughly together until mixture is smooth but not a puree

Bon Appetit!

Spaghetti with Ricotta, Smoked Tasmanian Ocean Trout, Zucchini and Peas

This deliciously creamy pasta dish is lovely with a fresh green salad.  It is surprisingly light and goes well with a crisp cold Riesling…

Ingredients:

200gms Smoked Tasmanian Ocean Trout, chopped

Tbsp Bertolli Light Olive Oil

1 Garlic clove crushed

250gms zucchini, roughly chopped

150gms Ricotta cheese

2 tbsp sour cream

400gms Barilla Spaghetti #5

250gms peas (frozen or fresh)

1⁄4 cup fresh mint leaves, roughly chopped

Method:

Heat oil in frypan & cook garlic & zucchini over gentle heat for 4-5mins until lightly browned.

Cook the pasta in a large saucepan of salted boiling water for 8mins or until al dente.

Stir in the peas & cook for 1 minute

Drain & return to saucepan.

Stir in ricotta, sour cream, Ocean Trout, zucchini & garlic.

Season well & stir in chopped fresh mint.

Heat over gentle heat for 1-2mins.

Mix well & serve immediately.

Bon Appetit!

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