Add the chervil and allow to stand for 20 minutes, Pass the mixture through a fine mesh sieve. In a separate pan caramelise the button mushrooms, Meanwhile, cut the tomatoes in half and place them flat side down on a tray with a little water. Arrange the leeks and onions in … Remove from the heat and allow the leeks to cool in the pan, Next, make the pie sauce. See more of Great British Chefs on Facebook. Great British Chefs is the go-to destination for food lovers in search of recipe inspiration, expert cooking guides and the latest chef and restaurant news. Add the herbs, seasoning, double cream and lemon juice to the pan and pass it through the fine sieve again, For the ham hock, place the ham in a pan of cold water and bring to the boil. Serve immediately with steamed greens, Join our Great British Chefs Cookbook Club. Taste and season with white pepper, Roll out the puff pastry 4mm thick and cut out 6 circles 85mm in diameter, and a second batch of 6, 120mm in diameter, Place the smaller pastry discs on a greased and floured baking tray and spoon approx. Pie Recipes: Fish Pie, Shepherds Pie ... - Great British Chefs The ham hock is full of flavour, and the black treacle adds a lovely rich sweetness and depth of colour to the jelly. Chef. This chicken and ham pie is a real family dish, easy to make, filling, it can be served on a weeknight and it would make a great Sunday lunch or dinner as well. Trusted by top Chefs and Food Critics. Add the chicken thighs, cover and place in the fridge for 5 hours, To prepare the ham hock, place the joint in a large pan and cover with water. 1 beaten egg to glaze https://www.greatitalianchefs.com/recipes/chicken-involtini-recipe or. Loved by our customers. It all started with the cockertrice…. Remove the pan from the heat and add the garlic, rosemary, sage, black peppercorns and coriander seeds. Cover the pie dishes with the pastry circles and crimp around each dish, trimming off any excess pastry with a knife. https://www.tasteofhome.com/recipes/ham-and-chicken-casserole -Jonathan Swift, quoted in The Times A chicken and ham pie is fairly standard British fare, beloved of pub and bistro frequenters up and down the country. Pull all the meat from the bones and transfer to a 1.2 litre pie dish. The Hairy Bikers are David Myers and Simon King, two northern blokes with a passion for cooking and food. Shred the ham hock, place in a container, cover and set aside in the fridge until needed, Once brined, remove the chicken thighs, discarding the brine, and rinse under cold running water for 5 minutes. Bring 600ml of the reserved stock to the boil, add the carrots and simmer for 5 minutes. https://www.bbc.co.uk/food/recipes/hand-raised_chicken_and_12433 Return the rinsed ham hock to the pan along with the vegetables and herbs, cover with cold water and simmer for 2 hours until the hock is tender. Add the garlic, onion, carrot, leek, celery, bay leaf, thyme and peppercorns to the pan and bring to a simmer over a low-medium heat for 3 hours, covered, Remove the pan from the heat and allow the ham hock to cool in the stock. Remove from the oven and allow the chicken to cool in the stock before removing and dicing, To cook the leeks, heat the grapeseed oil in a pan and add the chicken skins reserved from trimming the chicken thighs earlier. Allow to stand until the brine has cooled completely. Log In. Deglaze the pan with madeira and the white wine and reduce by half, then add the chicken and veal stock and reduce again. Bring to a simmer, then infuse over a low heat for 5 minutes. Bring to the boil, then drain and refill the pan with enough fresh water to cover the ham. bone in chicken thighs, fresh thyme, cooking spray, medium egg and 12 more. Melt the butter slowly over a low heat, then thinly slice the onions and add to the pan to sweat until tender. Homemade Chicken and Ham Hock Pie - Duration: 23:00. 200ml single cream. Cook over moderate heat until the fat renders, which should take about 10 minutes. Remove the infusion from the fridge and place in a pan over moderate heat. Pass the mixture though a fine sieve, discarding the aromatics. Drain off any excess butter from the pan and set to one side until ready to assemble the pies, For the pastry top combine the suet, flour and salt in a mixing bowl and gradually add cold water until combined to form a pastry, To assemble the pies, season the chicken, ham hock and mushroom fillings and combine them in individual pie dishes. Each element of the filling is lovingly prepared with an incredible attention to detail – using the rendered fat from reserved chicken thigh skins to cook the leeks is a particular detail that will set the hearts of foodies fluttering. Impress with this stunning chicken, ham and leek pie by Pete Gray this # ... Forgot account? https://www.greatbritishchefs.com/recipes/chicken-and-ham-terrine-recipe Reserve 250g of the stock for use in this recipe and keep the remainder aside for another use. Divide the pastry into 100g balls and roll them out into 15cm circles. Reduce the mixture by half. Set aside 500g of this sauce and stir through the wholegrain mustard, Make a beurre noisette by melting the butter in a pan over low heat. Chicken, Ham and Leek Pie Great British Chefs. But the origins of this dish go back a long way and involve some wonderfully fanciful theories. Oct 13, 2015 - Discover a whole range of British pie recipes, from sweet to savory and all comforting plus delicious, naturally. Pour the chicken filling into the pie dish. (Not a pie plate though.) Over 300,000 five-star reviews. Angela Hartnett is one of the most high-profile female chefs in the world, having worked at many of London’s top restaurants. Put the pepper, flour and nutmeg into a plastic bag put in the diced chicken and give it a good shake so each piece of chicken … Tom Aikens. Chicken & Ham Pie with Beetroot ... Alicia Jane Hay 37 views. Once the water reaches boiling point remove the ham and rinse under cold water for 5 minutes, discarding the water from the pan. Be it steak and kidney, chicken and leek or humble apple, the good-old pie is Britain on a plate.Unassuming and simple it may seem, but there’s a much richer history to this perfectly packaged pick-me-up than meets the eye. Cover the dish with tin foil and place in oven at 140°C for 2 hours or until tender, Remove from the oven and leave to cool slightly, then pass the contents of the casserole through a fine sieve. Cut the chicken breasts into 3cm/1¼in pieces. https://www.greatbritishchefs.com/recipes/hinds-head-chicken-pie-recipe Sign Up. Christmas isn’t complete without a proper homemade ham and any leftovers make the most amazing sandwiches. https://thehappyfoodie.co.uk/recipes/pauls-hand-raised-boxing-day-pie Place in oven at 180°C and roast until soft and caramelised, Once all the vegetables are caramelised, transfer them into the casserole dish with the chicken and bacon. Rinse the pan, return to heat and melt the butter. And you can be pretty sure that everybody, picky kids included, will love it! Once the liquid has reduced by half add it to the dish with the chicken, bacon and vegetables. 650g leftover turkey meat, cut into bite-size pieces. https://www.bbc.co.uk/food/recipes/creamy_chicken_ham_and_03877 Cover the pie with the pastry lid and press the … Add the double cream and continue to whisk, removing the pan from the heat after 9–10 minutes. Make a small cross in the centre of each pie with the tip of a knife and leave the pies to rest in the fridge, Remove the pies from the fridge and brush over an egg wash. Bake them in the oven for 12 minutes or until golden brown. Strain and reserve the stock through a double layer of muslin, discarding the vegetables, herbs and spices. Create New Account. Add the reduced chicken stock and reduce by half, then add the double cream and reduce again by half. Pat dry with kitchen paper. Chef. Rachel Allen was brought up in Dublin and her early cooking experiences were with her sister, as the pair made biscuits, each pretending to be Delia Smith. Bring to a simmer over medium heat on the stove top, cover and place in the oven for 90 minutes. Creamy Chicken, Ham and Leek Pie Serves 4-5 This recipe needs a 23cm round pie dish – not too deep. Remove and discard the skins and add the leeks, cooking until completely softened. Dominic Chapman's passion for food is in the blood: his family has owned and run the highly acclaimed Castle Hotel in Taunton for over 60 years. After training under chefs such as Paul Kitching and Adam Simmonds, Pete Gray now leads the kitchen at Heston Blumenthal’s The Hind’s Head, creating British pub classics with incredible technical precision. double cream, garlic clove, plain flour, bay leaf, double cream and 37 more. As is to be expected from a Heston Blumenthal restaurant, this chicken, ham and leek pie from The Hind's Head is a work of perfection. Strain the brine, discarding the aromatics and pour into a large bowl. Remove from the heat and once cooled to room temperature, pass through a double layer of muslin. Related Pages. Put in a saucepan and pour on the chicken stock. Stir the chicken, ham and leeks into the cooled sauce. Add the garlic and herbs and leave to infuse for 1 hour, then pass through another double layer of muslin. Cut the chicken into about half inch cubes and the ham into 1cm (1/2in) strips. Not Now. Brown off the bacon in the same large pan and add this to the casserole dish with the chicken, returning the large pan to the heat, Add a dash of oil and a little butter to the pan and caramelise the onions, carrots, leeks, celery and garlic. Brush the rim of the dish with beaten egg. See more of Great British Chefs on Facebook. Place the port, wine, shallots, garlic, peppercorns and bay leaves into a bowl and place in the fridge, covered overnight, To brine the chicken, bring 1l of water to the boil and add the salt, whisking until all the salt has dissolved. Set aside until required, Meanwhile, prepare the mushrooms and melted onions. In the meantime, preheat the oven to 85°C, Place the chicken pieces in an ovenproof pan and pour over the chicken stock. Bring to the boil, remove from the heat and allow to infuse for 20 minutes. The Polish Chef - … Jul 7, 2018 - As is to be expected from a Heston Blumenthal restaurant, this chicken, ham and leek pie from The Hind's Head is a work of perfection. https://www.greatbritishchefs.com/recipes/chicken-mushroom-pie-recipe Pick your own delivery date. Add to a saucepan with the milk, bay leaves and 1 tablespoon of the tarragon. Remove the ham from the pan and pick all the meat into bite size pieces. Pick all meat from chicken - making sure you leave the pieces fairly large - and cut the bacon into bite size pieces, Pour the strained stock into a pan and reduce until it forms a sauce-like consistency. 2 tbsp tarragon, roughly chopped. Brush the edges of the pastry with egg wash and cover the filling with the larger discs, pressing the edges with a fork to seal the pies closed, Rest for 30 minutes in the fridge while you preheat the oven to 210°C/gas mark 7, Brush the tops with egg wash and bake in the oven for 14–15 minutes until golden brown, Serve the pies with the remaining pie sauce, Enter the Great British Chefs Foodie Survey now, 3 hours 45 minutes, plus overnight to infuse and 5 hours to brine, 1.5l fresh chicken stock, reduced to 750ml, , boned, skins removed and reserved for the leeks, Join our Great British Chefs Cookbook Club. Each element of the filling is lovingly prepared with an incredible attention to detail. Mix until well combined. https://www.deliciousmagazine.co.uk/recipes/roast-chicken-ham-and-leek-pie Once completely melted, increase the heat to medium and cook the butter until browned and nutty. Log In. 150g of filling into the centre. Roll out the reserved pastry for the lid. Cook the onions until soft, about 5 minutes. 17:10. Stir in … Set aside, Finely chop the tarragon, chervil and parsley and combine with the shredded ham, diced chicken, leeks and 90g of the pie sauce. Keep in touch. Pour in the reserved 250g of ham hock stock and continue to whisk until the sauce has thickened. Quarter the mushrooms, then add them to the pan and fry off until golden brown in the butter. salt and white pepper. Beef steak, thyme and onion pie with celeriac mash, Slow-braised ham hock in yellow bean sauce, white pepper and five-spice, Begin by browning the chicken legs on all sides in a large pan, transferring to a casserole dish once evenly caramelised. Cube the chicken into 1.5 cm (1/2") cubes and cut the ham into similar sized strips Season the flour with salt, pepper and nutmeg and roll the chicken in the seasoned flour so that it's well coated. Add the chicken thighs to the pan, bring back to a simmer and cook gently for 25 minutes. Remove the skin from the chicken and discard. Chicken & Ham Hock Pie — Andy Bates | Chef & Presenter This pie won the 'Best Pie Award' in the Street Food Awards 2010 and is still my favourite. Slow-braised ham hock in yellow bean sauce, white pepper and five-spice, Beef steak, thyme and onion pie with celeriac mash, Begin the night before by making an infusion which will be used in the sauce. https://www.greatbritishchefs.com/recipes/chicken-leek-mushroom-pie-recipe https://www.jamieoliver.com/recipes/chicken-recipes/proper-chicken-pie Serve this delicious, golden pie with creamy mash and green vegetables for the perfect hearty dinner dish. Melt the butter in a small pan and use a little of it to grease a pie dish. 250g leftover ham, cut into bite-size pieces. Create New Account. Bespoke delivery. Shaun Rankin's Chicken, leek and mushroom plate pie recipe is inspired by his mother making good use of their roast chicken leftovers on a Sunday afternoon, while Dominic Chapman's Chicken pie opts for a deep dish to let his filling – chicken and mushrooms … When the chicken is cool enough to handle, strain off but reserve the stock (keep this for making the sauce) and discard the vegetables. Chicken pie might be the epitome of robust comfort food, but Dominic Chapman enriches his filling with deep, sophisticated flavour by simmering the individual components in stock before the pies are assembled. Reserve the strained stock and meat, then throw away the vegetables. 500ml chicken stock (or 250ml leftover gravy and 250ml stock) 1 heaped tsp wholegrain mustard. Forgot account? 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