Main: Chicken Curry Pie with Garlic Filo
Matt Moran November 2020 Delicious Mag
Dessert: Hazelnut Meringue Cake with Kahlua Cream
Women’s Weekly Light and Luscious Summertime Cookbook
Hi Everyone!
This week’s meal is definitely one I’ll be doing again and again. I think I have mentioned before that sometimes the recipes from the Delicious Magazine can be a little daunting to the home cook. Well, this delightful and flavoursome chicken pie was not in the least difficult. So, firstly the ingredients – fresh curry leaves are a little scarce at present, however, Harris Farm do have them and they can be used in many dishes to add flavour so it’s worth not just going for the dried version. We also use pickled eggplant again. I don’t know if you remember but I have used this before and really found it to add a fabulous punch to any dish. (A bit like mango chutney which I am never without in my fridge). The eggplant is available from the Indian section of your local Woolies and is produced by Pataks.
Baking the chicken thighs first only takes around 15 minutes and then once cooled can be added to the sauce made from frying up the onions, adding the curry leaves and spices and then making a sauce with the flour and stock. I had this made in no time at all and I’m going to make it again to put in the freezer. The filo topping is flavoured with the melted ghee, garlic and sesame seeds then scrunched and placed on top of the chicken filling. The smell is divine and it also looks so impressive.
I served the pie with a simple green salad and some crusty bread to mop up the juices. Matt mentions that a dollop of yoghurt works well and I’ll definitely try that next time. There will be many next times! This received an unanimous 10/10.
The Hazelnut Meringue Cake was a little trickier. The two flat meringue bases are easy enough to produce but one thing I hadn’t thought through was the fact that it must be presented on a perfectly flat plate otherwise it will crack. I didn’t have one of those so wrapped some foil around a board and served it that way.
When you’re adding the blitzed hazelnuts to the meringue mixture be sure to fold out any clumps as they tend to stick to each other. The only other thing I had an issue with was that the filling was very runny. Now I really don’t know if that was just me but I ended up putting it in the freezer for a little while to firm it up before spreading it over the meringue. This dessert would easily feed 12 people because it is rich and you only need the smallest slice. Probably making it economical for a crowd. It was yummy (a highly technical word) but I wouldn’t want too much of it. It received 9/10.
Well I’m off to make the chicken filling for the freezer. Hope you give at lease the pie a go because I know your family will love it.
Until next week,
From my table to yours with love x
