“If you’re afraid of butter, use cream.”…. Julia Child

Hi Everyone,

Hope you are all fabulous and settling into 2020 with ease.  It’s always difficult to adjust to a new year and it starts off slowly but in no time at all we find ourselves preparing for Easter and another excuse for a family celebration – okay did I scare you???

Well this week the MAV decided that he would like to have a go at this Wine Wednesday thing from start to finish and who am I to deprive someone of the joy of cooking for the people they love.  This Chicken Pie is very creamy and the family just love it (the MAV has cooked it before on a number of occasions).  BTW have I mentioned that I am lactose intolerant?  Don’t think I have, so I will say here that everything using cream, milk, cheese is the lactose free variety and without hesitation I can say it does not affect the taste in any way whatsoever.

Until next time…

From my table to yours with love x

Creamy Chicken & Leek Pie

Print Recipe Pin Recipe

Ingredients Method Notes

Ingredients

  

• 1 tbsp olive oil
• 800 g chicken breast fillets chopped coarsely
• 2 bacon rashers sliced thinly
• 1 small leek trimmed, sliced thinly
• 1/2 c dry white wine
• 1 sheet ready-rolled puff pastry
• 20 g butter
• 1 tbsp plain flour
• 300 ml cream
• 1/2 c milk
• 1 egg lightly beaten

Method

 

1. Preheat oven to 200°c/180°c fan-forced. Grease four 1¼ cup ovenproof dishes.
2. Heat oil in large frying pan; cook chicken, uncovered, until cooked through. Remove from pan; cover.
3. Meanwhile, cook bacon and leek in same heated pan, stirring, until leek softens. Add wine; cook, stirring, until liquid is reduced by half.
4. Quarter pastry sheet; cut circles from each quarter slightly larger than the top of the dishes.
5. Melt butter in medium saucepan; add flour; cook, stirring, until mixture thickens and bubbles. Gradually stir in cream and milk until mixture boils and thickens. Stir in chicken and leek mixture.
6. Divide mixture among dishes; press pastry rounds over dishes; brush with egg. Cut a slit in each pastry top; bake about 20 minutes or until lightly browned.

Notes

Source: Women's Weekly Winter Weeknights Pg. 31

Crepes Suzette

Print Recipe Pin Recipe

Ingredients Method Notes

Ingredients

  

• 100 g plain flour
• pinch salt
• 1 egg
• 300 ml milk
• 1 tbsp unsalted butter melted plus extra to fry
• ice cream to serve
• 100 g caster sugar
• 35 g unsalted butter
• 150 ml orange juice
• 1 orange zested
• 3 tbsp grand marnier or cointreau
• 2 tbsp brandy

Method

 

1. Place first six ingredients in a food processor and whiz until combined and mixture forms a smooth batter. Pour into a jug and let sit for 30 minutes. Heat a small frying pan over medium-high heat. Carefully brush the pan with a little melted butter. Tilting the pan slightly, pour in enough batter (about 2-3 tablespoons) to just cover the base. Cook for 1-2 minutes until base of the crepe is lightly browned.
2. Carefully flip the crepe to brown the other side. Transfer to a plate and repeat until batter is used.
3. To make the sauce, heat sugar and 1 tablespoon water in a frying pan over low heat, stirring to dissolve sugar. Add butter, increase heat to medium and cook for 4-5 minutes until golden brown. Add orange juice and zest and simmer for a few minutes. Pour in liqueur and brandy and stir to combine. Dip a crepe into the sauce, then fold it into quarters and place on a serving plate. (We folded the crepes and sat them in the sauce spooning it over the crepes until it had warmed through)
4. Repeat with remaining crepes, serving 2 per person. Serve with ice-cream and cream.

Notes

Source: Taste Recipe