Chicken & Ham Pie
Ingredients:
- 250g cooked chicken, cut into small bits (2 cups)
- salt and black pepper to taste
- 1 tsp parsley flakes
- 1/2 (295g)tin of condensed cream of chicken soup (10 3/4 ounce tin)
- 250g sliced deli ham chopped (about 8 ounces)
- salt and black pepper to taste
- 1 tsp parsley flakes
- 1/2 (295g)tin of condensed cream of chicken soup (10 3/4 ounce tin)
- 115g of lard (4 ounces)
- 115g butter (4 ounces)
- 420g plain flour (3 cups)
- 4 tsp baking powder
- 1 tsp onion salt
- 160ml milk (2/3 cup) (I used half milk, half water)
Instructions:
How to cook Chicken & Ham Pie
- To make the ham filling, mix all of the ingredients together in a bowl. Set aside.
- To make the chicken filling, mix together all ingredients in a bowl. Set aside.
- To make the pastry, sift the flour and baking powder into a large bowl. Stir in the onion salt. Drop in the fats and rub them in with your fingertips until your mixture resembles fine breadcrumbs with a few pea sized bits. Stir in the milk with a fork to form a soft dough. Divide into three bits, with one bit being larger than the other two. This will be the bit you use to line the bottom and sides of the baking dish.
- Preheat the oven to 190*C/375*F/ gas mark 5. Have ready a 7 by 11 inch rectangular pie baking dish.
- Roll out the largest bit of the pastry on a floured board, using a floured rolling pin, to a size large enough to lie the bottom and sides of the pie dish. It should only be about 1/4 inch thick. Line the dish with this. Spread the ham filling on the bottom of the pastry.
- Roll out another bit of pastry large enough to just cover the ham filling. It should also be 1/4 inch thick. Place on top of the meat. Spread the chicken filling over top.
- Roll out the remaining pastry large enough to cover the chicken filling with a bit of overhang to tuck in the sides. Place over the chicken filling and tuck in the edges all around. Crimp the edges. Brush with a bit of milk and slash to vet the top.
- Bake in the preheated oven for 35 to 40 minutes until golden brown and bubbling. Serve hot and cut into squares. This is delicious!
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!
There will also be gravy and an assortment of cooked vegetables on the side and any number of condiments such as Horseradish Sauce, hot English Mustard or Apple Sauce. Popular vegetables are cabbage, brussels sprouts, carrots, swede (rutabaga) and peas!
Number Two would have to be FISH AND CHIPS. This delicious dish has been a popular meal with the British since the 19th century. Known as a street food, even small Hamlets can boast of having their own fish and chips shop and it would not be a trip to the seaside without enjoying a feast of fish and chips, wrapped in white paper as you sit on a bench watching the waves and beating off the sea gulls. (They love fish and chips as well.)
The fish, which usually Cod, Haddock or Plaice is dipped in a delicious batter and deep fried. Chips are almost always hand cut and twice fried. You will always be asked if you want salt and vinegar on them and they will lavish them with salt and malt vinegar if the answer is yes. This is the ultimate finger food! When enjoyed in a sit down restaurant you will often have them served with some mushy peas and or coleslaw.
Simple, yes, but proof positive that sometimes simple can be very, very good. You can use oven chips if you wish, but once in a while it doesn't hurt to have a real chip. (In the UK French fries are called Chips.)
Number Four, CLASSIC SHEPHERD'S PIE - The UK is famous for all of their pies, steak and kidney, chicken and mushroom, pork pies, etc. but one of the absolute most comforting of pies is this classic. And its not really even a pie!
This is the perfect family meal and is very easy to make with a rich ground lamb and gravy filling topped with vegetables and a layer of fluffy mashed potatoes. You can top the potatoes with grated cheese if you wish. It is cousin to the also very popular COTTAGE PIE which is made with ground beef.
Both are equally popular and incredibly satisfying. You can also use leftover cooked beef or lamb in the fillings, which is how they were originally planned to be used, as a vehicle for the leftovers from Sunday dinner.
BUBBLE AND SQUEAK is another bonus meal created from the leftovers of Sunday lunch! Traditionally it is a hash made with leftover gravy, potatoes, cabbage, and onions, as well as brussels sprouts during sprout season, but really . . .
You can use whatever combination of cooked vegetables you have to hand . . . carrots, peas, parsnips, beans, swede . . . it doesn't really matter . . .
The name comes from the way it bubbles and squeaks in the pan as it is cooking.
Number six - BANGERS AND MASH - This is so popular that even songs have been written about it. Banger is a term lovingly used to describe sausages and is a term which began during World War ll. This was attributed to the sound that sausages might make when cooked under high heat, a pop and a sizzle.
You will find this tasty dish on offer at most pubs and restaurants in the country. What you get here is a delicious snappy skinned thick pork sausage grilled to perfection and served with a fluffy pile of mashed potatoes and plenty of onion gravy!
Number Seven - TOAD IN THE HOLE - This tasty dish combines grilled sausages and Yorkshire pudding batter. The sausages are partially cooked in a dish and once the fat has been released a pudding batter is poured around them and they are baked until the batter is all puffed and golden brown and the sausages are cooked through,
This is a favorite of one and all and delicious served with Bisto gravy and fluffy mash. The origin of the name 'Toad-in-the-Hole' is quite vague. Most suggestions are that the dish's resemblance to a toad sticking its little head out of a hole provide the dish with its somewhat unusual name.
Number eight - CHICKEN TIKKA MASALA - The British love their curries and Chicken Tikka Masala is a real favorite. Chicken tikka masala is a dish of pan roasted chunks of chicken in a spicy sauce. The sauce is usually creamy, spiced and orange-coloured, from the tomatoes that are in the dish.
It was almost certainly invented in Britain and is among the country's most popular dishes, leading a government minister, Robin Cook, to claim in 2001 that it was a British national dish.
When I went to Culinary school in the UK Chicken Tikka Masala was one of the first dishes we were taught to make.
Number 9 - APPLE CRUMBLE - So popular you could almost call it the National dessert. Usually served warm with cold cream for pouring over top, or warm custard sauce.
When it comes to an apple dessert you can't get much better than an apple crumble. I like the ones with the Oats in the crumble most of all. You can find my recipe for the custard here. This custard is also awfully good served with stewed rhubarb, another British favorite!
Number ten - THE CREAM TEA - You will find "Cream Teas" on offer throughout the UK, but they are truly a speciality of the SouthWest . . . Devon and Cornwall areas. I have seen Welsh Cream Teas as well as Cream Teas being offered in many other areas of the UK. In general nowadays, they are offered in Tearooms EVERYWHERE across the UK wherever someone wants to give an impression of British influence.
Not to be confused with high tea which is more like a meal, Cream teas are meant as a light lunch or snack and usually consist of CLASSIC SCONES, served with jam and clotted cream (a true British delicacy) and hot pots of tea.
This is by no means a complete list, but only the tip of a very delicious iceberg. I came to love many different dishes when I lived in the UK. Every region has their own specialty and all of them are endearingly delicious. These are just a few of the things which wangled their way into my foodie heart!!
There is Sticky Toffee Pudding and Banoffee Pie for instance, but I had to draw the line somewhere. If you ever are lucky enough to travel in the UK these are some of the more traditional culinary delights which await you! Bon Appetit!
To be honest I am not really sure why this is called Swiss Chicken. Yes, there is some Gruyere or Swiss cheese involved, but really that is the only thing Swiss about it!
Like I said, no cream of whatever soup. Instead there is a lush and creamy rich sauce which gilds those perfectly golden sautéed pieces of chicken breast meat. Flavoured only with cream and Tarragon and some seasoning.
Creamy Swiss Chicken
Ingredients
- 4 (200g/7oz) boneless, skinless chicken breasts
- salt, pepper and plain flour to dust
- 1 TBS extra virgin olive oil
- 1 TBS butter
- 1 clove garlic, peeled and crushed
- 1/2 pound (200g)mushrooms, sliced
- 1 TBS chopped fresh Tarragon (or 1/2 TBS dried)
- 1/2 cup (120ml) whipping cream
- 1 TBS brandy
- 4 large slices Gruyere or Swiss Cheese
Instructions
- Preheat the oven to 200*C/400*F/ gas mark 6. Have ready a baking tray.
- Place your chicken between two pieces of plastic cling film and pound lightly until they are each about 1/2 inch thick. Season with salt and black pepper and dust lightly with flour.
- Heat half of the olive oil and butter in a large skillet. Add the chicken breasts presentation sides down, and brown on one side for approximately 3 minutes until golden. Flip over and brown on the other side for a further 3 minutes.
- Place onto the baking tray and pop into the oven while you make the sauce.
- Add the remaining butter and oil to the pan drippings. Throw in the mushrooms and garlic and cook over medium heat until the mushrooms have softened.
- Add the tarragon, cream and brandy. Stir over high heat for about 2 minutes, or until the sauce has reduced and thickened.
- Remove the chicken from the oven and spoon the hot sauce over top, dividing it equally amongst the four pieces.
- Top each with a slice of cheese and pop back into the oven for about 5 minutes or until the cheese has melted. Serve immediately.
Easy peasy this is. Actually it is beautiful dinner party fare, and would make a brilliant option for Valentine's Day Supper. It is quick and easy to make, and yet tastes like you have been slaving all day over it. I served with English petit pois and roasted potatoes. Yum.
This content (written and photography) is the sole property of The English Kitchen. Any reposting or misuse is not permitted. If you are reading this elsewhere, please know that it is stolen content and you may report it to me at: mariealicejoan at aol dot com Thanks so much for visiting. Do come again!
- 1 1/2 TBS butter
- 1 large carrot, peeled and thinly sliced into coins
- 1/2 stalk celery, trimmed and thinly sliced
- 1/2 small onion, peeled and chopped
- 1 clove garlic minced
- 1 1/2 TBS plain all purpose flour
- 1/2 cup (120ml) chicken broth
- 3/4 cup (180ml) milk
- 1/4 tsp dried thyme
- pinch ground nutmeg
- salt and black pepper to taste
- 1/4 cup (35g) frozen peas
- 1/4 cup (35g) frozen corn
- 1 1/2 cup (210g) diced cooked chicken
- 1/2 cup (60g) grated strong cheddar cheese
- 20 (approximately) frozen tater tots
Tater Tot Chicken Pot Pie
Ingredients
- 1 1/2 TBS butter
- 1 large carrot, peeled and thinly sliced into coins
- 1/2 stalk celery, trimmed and thinly sliced
- 1/2 small onion, peeled and chopped
- 1 clove garlic minced
- 1 1/2 TBS plain all purpose flour
- 1/2 cup (120ml) chicken broth
- 3/4 cup (180ml) milk
- 1/4 tsp dried thyme
- pinch ground nutmeg
- salt and black pepper to taste
- 1/4 cup (35g) frozen peas
- 1/4 cup (35g) frozen corn
- 1 1/2 cup (210g) diced cooked chicken
- 1/2 cup (60g) grated strong cheddar cheese
- 20 (approximately) frozen tater tots
Instructions
- Preheat the oven to 400*F/200*C/ gas mark 6. Butter a 6 by 8 inch deep casserole dish, or the equivalent in size.
- Melt the butter for the filling in a skillet. Add the onions, celery and carrot. Cook, stirring frequently, over medium heat until tender (7 to 10 minutes.) Add the garlic and cook for about a minute longer.
- Sprinkle the flour over top and stir to combine. Cook for a minute and then slowly stir in the milk and the chicken stock. Stir and cook over medium heat until the mixture bubbles and thickens to a gravy consistency.
- Season to taste with salt and pepper. Stir in the thyme and nutmeg.
- Stir in the frozen vegetables and the chicken, combining everything thoroughly together. Pour into the prepared baking dish and level off.
- Sprinkle the cheese evenly over top and then lay the tater tots over the cheese in an attractive manner.
- Bake in the preheated oven for 35 to 40 minutes until the casserole is bubbling and the tater tots are golden brown and crispy. Serve hot.
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