Main: Creamy Chicken & Leek Pie
Women’s Weekly Winter Weeknights Pg. 31
Dessert: Crepes Suzettes
Taste Recipe
“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.
So getting back to the MAV. When I asked him what vegies he was serving with this simple, yet delicious pie – he said “what vegetables? If you want veg, you will have to do them”. Hmmmmm. Okay fair enough so not wanting to get in the way of the super chef, I did a very simple platter of new potatoes, beans and carrots.
What I love about this recipe is that for the novice cook it is very simply prepared and looks wonderful. The MAV always feels that he has achieved great cooking heights when he does this and of course, as far as I’m concerned he has. The filling can be made a day ahead so if you have people coming over after work, you only have to prep some veg and put the pastry tops on the pies, pop them in the oven and voila! The MAV unfortunately stretched the pastry a little too much and we had a couple of little holes but it didn’t affect the taste. These little pies got 9/10 – a real family winner.
Now, the crepes can also be made the day ahead and just separate each crepe with grease proof paper and then cover the lot with glad wrap to make them absolutely air tight so that they don’t dry out. These have a cointreau/brandy sauce but you can use whatever liquors you have in the cupboard.
Another thing to ju ju them up is to add chopped berries at the “frying” step. This not only adds colour but flavour. Ice cream and cream on top with the beautiful sauce drizzled over and it is equal to anything I have tasted in a restaurant. 12/10 for these babies (now I’m jealous!).
Until next time…
From my table to yours with love x
