My husband watches anything on tv and I mean anything. Cooking shows, shows about travel, history of islands, beaches or animals.
It does have its useful moments, like when he will tell me the most useless information which actually turns out to be quite interesting. He seems to suck up all the information that is shown and saves it for a rainy day.
However he is good at recording most of the cooking shows and suddenly the boys have got into watching them.
Jamie Oliver's 15 minutes meals, Nigel Slater's dishes, Secret Meat business etc
And occassionally there will be a dish on the show that we all fall in love with and I just know I am going to have to recreate said dish.
This Chicken and Leek Pie was one such dish.
Nigel Slater completed it on one of his shows and it was simple and looked devine. Having since made said dish I can agree....it was devine.
Cook chicken thighs in milk with peppercorns, onion and bay leaf
Fry bacon and then add leeks to soften, then add chopped chicken from the bone
Seal all in a large sheet of pastry on a baking tray and bake for 45 minutes
When nice and golden brown.......eat it
It went down very well in ths house and was even better the next day as left overs.
There is a link up above to the recipe but I will give it too you here as well
Chicken and Leek Pie (Nigel Slater - BBC tv)
2 chicken thighs
2 chicken legs (although I just used 4 thighs)
1 bay leaf
milk (enough to cover chicken pieces)
6 rashers of bacon, cut into small pieces
2 leeks, sliced into 1/2 inch pieces
3 tbsp plain flour
3 tsp of Dijon Mustard (I just used multi grain that I had in the fridge)
2 sheets of puff pastry
1 egg for glazing
parmesan cheese, grated for topping
Pre heat oven to 200c/400F/ Gas 6
In a saucepan add chicken, peppercorns, onion and bay leaf.
Cover with milk. Bring to boil and simmer for 25 mins until chicken is cooked.
Fry bacon in the butter, add leeks and allow to soften
When chicken is cooked, removed from milk and flake off the bone. Add to leek and bacon.
Add flour and cook through for 2 mins before straining the milk into the pan to remove the onions etc.
Add the mustard and stir constantly to make a thick sauce.
Roll out pastry to a rectangle about 5mm thick, lay on a baking tray.
Place filling onto the pastry sheet and then cover with remaining sheet of pastry, crimping the edges to seal.
Brush with beaten egg to glaze and sprinkle with parmesan cheese.
Bake for 35-45 minutes until golden