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I had been craving some ham lately. Its not something I really buy for myself, unless I am buying sliced ham for sandwiches. I do like a nice ham steak once in a while, but to be honest . . .
I bought one of these the other night. My sister said to me, wow $7.27 for a ham steak. I said, yes, but I am going to make it pay for itself.
.JPG "cut up ham steak")
I took it home and cut it into four reasonable sized pieces, wrapping and freezing three of them. The piece with the bone in it I will use at a later date to make a delicious soup.
The other two pieces will be used for two separate meals. One, cubed and popped into a quiche. The final one I will enjoy just as a ham steak.
Each piece of ham will have cost less than $2.00 and mixed with a few other bits will feed two people quite adequately and economically! So four meals for two people and eight meals for myself!
This recipe I am sharing with you today is for a delicious Ham & Potato Pie, which is somewhat of a cross between a pot pie and a shepherd's pie.
First you have the delicious filling of ham and vegetables in a rich and creamy sauce. Then you have that buttery topping of cheese and onion mash. What's not to LOVE about this dish I ask you? Not a heck of a lot, I say! Not a heck of a lot!
.JPG "Ham & Potato Pie")
All you really need to serve along with this delicious casserole is perhaps a salad or some coleslaw. It is really quite satisfying and needs not a lot else to go with it.
Do be sure to place the baking dish on a baking sheet to bake it, however, as there is a risk of it overflowing when it bakes and bubbles up as you can see. My dish was a bit too small/shallow, so do make sure yours is deeper or you may have a mess on your hands.
.JPG "Ham & Potato Pie")
WHAT YOU NEED TO MAKE HAM & POTATO PIE
Simple store cupboard ingredients. There is nothing outrageous here.
For the ham filling:
- 7 ounces/200g ham steak, diced (about 1 1/4 cups)
- 2 TBS chopped onion
- 1/2 stick celery chopped
- 1 1/2 TBS butter
- 1 1/2 TBS flour
- 1 cup (250ml) chicken stock
- 1/4 cup (60ml) milk
- salt and black pepper to taste
- pinch of cayenne powder
- a spring of fresh thyme
- 1 cup (180g) frozen mixed vegetables (no need to thaw)
- 1 TBS grated Parmesan cheese (optional)
.JPG "Ham & Potato Pie")
For the cheese and onion mash:
- 1 large russet potato, peeled and cut into large cubes (3/4 pound)
- 2 - 3 TBS warm milk
- 1 TBS butter
- 2 ounces (50g) grated sharp/strong cheddar cheese
- 1 TBS finely grated onion
- salt and black pepper to taste
- 1 small egg yolk
- melted butter to brush on top and a scattering of Parmesan cheese (optional)
.JPG "Ham & Potato Pie")
I love those drips around the edges. So scrumptious! So are the bits which landed on the baking sheet. A cook's delight and treat. Yes. I am a glutton.
The chicken stock I used was the Campbells one in the small carton that you reconstitute with water. I find it works very well. If I was in the UK I would use Knorr stock pots. I wish we could get them here. I have found them once. That's all. They are the best.
I used frozen mixed vegetables. The mix with the peas, carrots, green beans, and corn. Am I mistaken or did there used to be baby lima beans in them? Not any more!
.JPG "Ham & Potato Pie")
I used a large russet potato for the mash. They make beautiful mashed potatoes because they cook up nice and floury. In the UK use a Maris Piper, or a King Edward. You can also use a good all purpose potato like a Yukon gold or Rooster potatoes.
Do not use NEW potatoes. They will not mash and instead will turn to glue. Trust me. I learned this the hard way many years ago.
Use a nice strong cheddar for the mash. It will give you the nicest flavor. If you didn't want to use grated onion, you could use finely chopped spring onions. Its all up to you!
.JPG "Ham & Potato Pie")
HOW TO MAKE HAM & POTATO PIE
Its really simple. Really.
Melt the butter in a skillet. Once it begins to foam add the celery and onion. Cook stirring frequently, until they soften without browning. Add the ham. Cook for several minutes longer.
Sprinkle the flour over top, stirring to coat everything in the flour. Cook for a minutes. Whisk in the stock and the milk. Cook, stirring constantly, until the mixture bubbles and thickens.
Whisk in the Parmesan cheese if using. Season to taste with salt and pepper. Add the cayenne and the thyme sprig. Simmer on low while you make the mash.
Place the potatoes into a pot of lightly salted water. Bring to the boil. Reduce to a quick simmer and cook for 15 minutes until fork tender. Drain well.
.JPG "Ham & Potato Pie")
Return to the hot saucepan and shake over the residual heat of the burner to dry the potatoes out a bit. Add the milk and butter, mashing with a potato masher until smooth. Stir in the grated onion and cheese, stirring to melt the cheese. Season to taste with salt and pepper. Whisk in the egg yolk.
Preheat the oven to 400*F/200*C/ gas mark 6. Have ready a 2 cup deep casserole dish.
Pour the ham filling into the dish. Top with the cheesy mash mounding it and leaving it rough. Brush with butter and sprinkle with cheese if using.
Place the casserole onto a rimmed baking sheet and bake in the preheated oven for 20 to 25 minutes until bubbling and golden brown. Leave to stand for a few minutes before digging in. The filling will be very hot.
.JPG "Ham & Potato Pie")
And that's all there is to this. I figure all in all if I spent $5 making this that would be a stretch! Its delicious and economical. A beautiful hearty supper for two! You could also use leftover cooked ham to make this.
Add a salad if you wish, or some coleslaw, maybe some crusty bread for the man in the house! Everybody will be happy. You can also very easily double this to serve more people if you wish.
Not a fan of mash? Top it with tater tots or potato waffles before baking! Yummilicious! (But I mean who doesn't like mash?)
.JPG "Ham & Potato Pie")
Pinching the pennies and looking for ways to make your food dollar stretch further? Might I suggest the following:
SMOKED SAUSAGE, POTATO & CABBAGE SKILLET- A trinity of delicious flavors all cooked in a skillet. This is a very simple meal to throw together. Everyone always loves it!
LOADED CAULIFLOWER & CHICKEN CASSEROLE - A delicious low carb way to enjoy some leftover cooked chicken. I love cauliflower so this is a real favorite with me!
Ham & Potato Pie
Yield: 2
Prep time: 25 MinCook time: 32 MinTotal time: 57 Min
This is like a cross between a shepherd's pie and a pot pie with a rich and creamy ham filling and a cheese and onion mash topping. Quite simply delicious. Quantities can be doubled to serve more.
Ingredients
For the ham filling:
- 7 ounces/200g ham steak, diced (about 1 1/4 cups)
- 2 TBS chopped onion
- 1/2 stick celery chopped
- 1 1/2 TBS butter
- 1 1/2 TBS flour
- 1 cup (250ml) chicken stock
- 1/4 cup (60ml) milk
- salt and black pepper to taste
- pinch of cayenne powder
- a spring of fresh thyme
- 1 cup (180g) frozen mixed vegetables (no need to thaw)
- 1 TBS grated Parmesan cheese (optional)
For the cheese and onion mash:
- 1 large russet potato, peeled and cut into large cubes (3/4 pound)
- 2 - 3 TBS warm milk
- 1 TBS butter
- 2 ounces (50g) grated sharp/strong cheddar cheese
- 1 TBS finely grated onion
- salt and black pepper to taste
- 1 small egg yolk
- melted butter to brush on top and a scattering of Parmesan cheese (optional)
Instructions
- Melt the butter in a skillet. Once it begins to foam add the celery and onion. Cook stirring frequently, until they soften without browning. Add the ham. Cook for several minutes longer.
- Sprinkle the flour over top, stirring to coat everything in the flour. Cook for a minutes. Whisk in the stock and the milk. Cook, stirring constantly, until the mixture bubbles and thickens.
- Whisk in the Parmesan cheese if using. Season to taste with salt and pepper. Add the cayenne and the thyme sprig. Simmer on low while you make the mash.
- Place the potatoes into a pot of lightly salted water. Bring to the boil. Reduce to a quick simmer and cook for 15 minutes until fork tender. Drain well.
- Return to the hot saucepan and shake over the residual heat of the burner to dry the potatoes out a bit. Add the milk and butter, mashing with a potato masher until smooth. Stir in the grated onion and cheese, stirring to melt the cheese. Season to taste with salt and pepper. Whisk in the egg yolk.
- Preheat the oven to 400*F/200*C/ gas mark 6. Have ready a 2 cup deep casserole dish.
- Pour the ham filling into the dish. Top with the cheesy mash mounding it and leaving it rough. Brush with butter and sprinkle with cheese if using.
- Place the casserole onto a rimmed baking sheet and bake in the preheated oven for 20 to 25 minutes until bubbling and golden brown.
I can remember my mother telling me when I was a child that fish was brain food. It wasn't something we had very often actually, although on a rare occasion my mother would buy a frozen block of haddock.
She would carefully cut it into 5 small pieces and each would be drenched in some flour, seasoned with some salt and pepper and then fried in butter, until it was crisp and golden brown all over.
Oh, but that was some good. A rare treat. I can remember thinking to myself that when I got older I would buy big pieces of fish and eat as much of it as I wanted.
We only ever very rarely got to eat out in a restaurant. To eat in a restaurant was another rare treat. We always chose fish and chips and it was so delicious . . . flakey fish in a crisp and tasty batter, crisp chips, salt, a lemon wedge and some coleslaw on the side. It was some good.
When I got into my teens, I developed a tasty recipe for haddock, which consisted of a block of the frozen fish, topped with a tin of tomatoes, some chopped green pepper, onions, salt, pepper and oregano and then baked. Oh, but the family loved this, and still do. Simple and plain and good.
I think fish is so very good, and so very good for you. I don't think we eat nearly enough of it. It can be very pricey, and so remains a rare treat for Todd and myself. As delicious as it is, it deserves to be cooked in a special way which enhances and brings out it's very best.
I believe this recipe does just that. Simple ingredients, simple cooking. There are a few different flavours here . . . the tang of a moreish artichoke pesto, the saltiness of tinly sliced panchetta . . . the mild sweetness of a delicious thick piece of cod . . . delicious enough to serve to even your most discerning of guests.
*Roasted Cod with Pancetta and Artichoke Pesto*
Serves 4
Printable Recipe
Mild and moist roasted Cod stuffed with a delicious artichoke pesto and wrapped in salty pancetta. Delicious! The recipe makes a lot more artichoke pesto than you will need, but it is delicious on pasta, or bruschetta, and also freezes fairly well.
For the Pesto:
1 (415g) tin of artichoke hearts, drained (14 ounce)
4 ounces of olive oil (1/2 cup)
150g of roasted shelled pistachio nuts (1 1/3 cups)
the juice of one lemon
2 fat cloves of garlic, peeled
a large handful of fresh parsley, minced
2 ounces grated parmesan cheese
salt and pepper to taste
For the dish:
2 300g pieces of chunky, fresh Icelandic Cod loins (about 11 ounces)
2 TBS of the artichoke pesto
4 slices of pancetta
4 large sage leaves
2 tsp olive oil
the juice of one lemon
paprika, sea salt and freshly ground black pepper
First make the pesto by putting the artichokes, pistachios, parsley and garlic into a food processor and blitzing until you have a coarse paste. Squeeze in the lemon juice and then add the olive oil, while the motor is running, stopping to scrape down the sides as necessary. You want a somewhat textured paste. Don't over process. Season to taste with salt and pepper and stir in the parmesan cheese.
Pre-heat the oven to 200*C/400*F.
Take your Cod loins and make a cut along them horizontally almost all the way through so that you can open them up like a book. Open them up and spread 1 TBS of the pesto inside each of them. Cover with the top flap. Lay two sage leaves on top of each and wrap each in two slices of the pancetta, making sure that they overlap on the bottom. Place with the pancetta overlapped side down into a baking tray. Drizzle with olive oil and sprinkle with salt, pepper and some paprika.
Roast for 15 minutes, or until the fish flakes easily with a fork. Remove from the oven. Divide each portion in half to serve. We like to have this with some boiled new potatoes and a steamed vegetable.
We are coming into BBQ Grilling season now. I don't know about you, but I love food cooked outdoors on the grill. Hot dogs, hamburgers, chicken. I love it all.
A lot of people can a bit afraid to cook chicken on the BBQ. I think the fear of not cooking it through all the way is the biggest fear people face.
The fear of having chicken that is burnt to a crisp on the outside, but not cooked enough on the insides. Hopefully today I will demystify the process and give you more self confidence when it comes to BBQ-Grilling chicken!
BBQ Chicken is a truly classic way to enjoy a summer cookout and there need not really be any fear involved. Chicken really doesn't get much tastier!
I think most people are downright impatient when it comes to cooking their chicken on the grill. Chicken takes a lot longer to cook than hotdogs or hamburgers, but with a bit of patience (which is key) your BBQ Grilled chicken can be the envy of the whole neighborhood!
HINTS AND TIPS FOR PERFECT GRILLED BBQ CHICKEN
Yes, your chicken can be tender, juicy and perfectly cooked through without being burnt to a crisp on the outside! Just follow these hints and tips for chicken perfection.
- Whether you choose to eat the skin or not, DO leave it on. The skin provides a barrier and a protection against over-cooking and helps to seal the juices inside the chicken where they belong.
- Moderate the heat on your grill. Have a hot area for searing and a cooler spot for cooking the chicken.
- Don't rush it. Patience is the key here. Sear your chicken to begin with and then move it over to the cooler spot on the grill and take your time. Good BBQ Grilled chicken on the bone will take, when done properly, at least an hour and often 2 hours.
- Slow and steady makes for great grilled chicken. Timing is the key to perfection. Don't be in a hurry.
- Cover the grill while the chicken is cooking so that the heat stays in the grill and helps to cook the chicken through.
- Season the chicken only with salt to begin with, and season it all over. You can start to slather on the BBQ sauce when the chicken is closer to being finished. That way it does the job it is supposed to do, seasoning and spicing the chicken rather than burning.
- Legs and thighs are better suited to grilling. But that doesn't mean you can't do breasts. Start the legs and thighs first, and the breasts later, as they will cook much faster. Bone in is best for all of the chicken.
- You can grill a whole chicken, but for that I recommend spatchcocking it. This is a matter of removing the back bone of the whole chicken and then pressing it with the heel of your hand to flatten it out. You can find a great tutorial for doing that here.
WHAT YOU NEED TO MAKE GRILLED BBQ CHICKEN
Its not rocket science. You can use either a charcoal grill or a gas grill. Both work very well.
- 4 pounds (scant 2 kg) bone in, skin on, chicken pieces (I tend to buy a while chicken and cut it up.)
- fine sea salt
- light olive oil or canola oil
- BBQ sauce, store bought or homemade
This will feed approximately four hungry people. Remember bone in chicken weighs more than boneless, so you will need more.
Buy the best chicken you can afford. I like the free-from chicken that I can get here at the superstore. It is anti-biotic free. Remember for grilling, skin on, bone in, is best.
If you can find good free-range chicken and can afford it, by all means use that.
I find a great alternative is to buy whole chickens when on offer and cut them up myself. This was one of the first things I learned at college. You can find a great tutorial on how to do that here.
HOW TO COOK GRILLED BBQ CHICKEN
This is really all about technique and patience.
Rub your chicken pieces with some oil and salt them all over. Set aside.
Prepare your grill by preparing one side of the grill for high heat and the other side for a lower heat.
Once the grill is heated or the coals are ready, place your chicken pieces skin side down on the hottest part of the grill. Sear well, without burning. Turn over and then move to the cooler side of the grill.
For a gas grill, maintain the flame on one side of the grill only. Move the chicken to the other side, not directly over the gas flame.
Cover and cook the chicken, without disturbing, for 20 to 30 minutes. Uncover and baste the chicken with some BBQ sauce, flip over and baste again. Cover and allow to cook for a further 20 minutes.
Repeat this process, cooking for a further 20 to 30 minutes. The timing all depends on the size of your chicken pieces.
The chicken is done when the internal temperature at the thickest part reaches 160*F/71 (breasts) and 170*F/77*C.
This was the absolute most delicious grilled chicken. Tender and juicy without being overcooked. No burnt bits.
There was just enough sauce on it. If you put it on too early it usually burns. Unless you like the flavor of burnt sauce, remember to save it for the end.
Oh, and for safety, use a different dish to put the cooked chicken on at the end rather than using the same dish you brought the chicken out to the grill on. Also put any BBQ sauce you are using into a small dish and brush it onto your chicken from there. Don't risk contaminating your original container of BBQ sauce by double dipping with the brush which has chicken juices on it.
Nothing goes greater with BBQ Grilled chicken than a delicious assortment of cold sides. Here are some of my favorite ones!
MOM'S POTATO SALAD - This is something we all love in the summer time. My mother made the best potato salad. Never cloying with too much mayonnaise, there was always the perfect amount of creaminess in the dressing and a beautiful mix of textures and flavors. It is the best potato salad!
MACARONI COLESLAW - A delicious combination of two favorite salads. This salad is all about texture with plenty of crunch from cabbage, carrots, spring onions, cucumber, celery, green peppers, and water chestnuts. With its sweet, creamy dressing, it’s pretty hard to resist going in for seconds. And because its a salad, there is no need to feel guilty!
Grilled BBQ Chicken
Yield: 4
Prep time: 5 MinCook time: 1 H & 5 MTotal time: 1 H & 10 M
You will find that thighs and drumsticks BBQ better than the breasts, which do dry out if overcooked. Cook time is subjective depending on the size of your chicken pieces. Delicious every time.
Ingredients
- 4 pounds (scant 2 kg) bone in, skin on, chicken pieces (I tend to buy a while chicken and cut it up.)
- fine sea salt
- light olive oil or canola oil
- BBQ sauce, store bought or homemade
Instructions
- Rub your chicken pieces with some oil and salt them all over. Set aside.
- Prepare your grill by preparing one side of the grill for high heat and the other side for a lower heat.
- Once the grill is heated or the coals are ready, place your chicken pieces skin side down on the hottest part of the grill. Sear well, without burning. Turn over and then move to the cooler side of the grill.
- For a gas grill, maintain the flame on one side of the grill only. Move the chicken to the other side, not directly over the gas flame.
- Cover and cook the chicken, without disturbing, for 20 to 30 minutes. Uncover and baste the chicken with some BBQ sauce, flip over and baste again. Cover and allow to cook for a further 20 minutes.
- Repeat this process, cooking for a further 20 to 30 minutes. The timing all depends on the size of your chicken pieces.
- The chicken is done when the internal temperature at the thickest part reaches 160*F/71 (breasts) and 170*F/77*C.
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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!
Yes, you read that right . . . OVEN Fried Chicken. The eagle has landed and my oven is now up to scratch! It took them long enough, right?
Not complaining, I am just happy its working again. I love my stove, and am not keen to start over with one I'm not familiar with.
My Canon and I are familiar friends . . . partners in crime . . . we know each other well and are happy to keep it that way!
To celebrate it being up and running again, I thought I would make one of my husband's favourite dinners, Oven Fried Chicken . . . . along with Chive & Buttermilk Mash!
He loves his mash. He is a real mashed potato fiend and will eat them any way, any how, any time! They are his preferred form of potato, even over chips!
Not me. I love chips/French fries! But again, having said that, the potato is my favourite vegetable and I enjoy them in any way, shape or form!
The chicken is a fairly simple and easy recipe, one which I have been making for years. No, it's probably not any healthier than oil fried chicken.
It is rather tasty, and not quite as messy to cook, however. Once in a blue moon, I cook it as a real treat! And trust me, it is a treat!
My ex BIL used to love it when I made this chicken. He often requested it if they were coming over for supper.
I used to make about 3 roasting trays full to feed all of us, with firsts and seconds . . . it is that good. Even the cold leftovers are good, which makes it great for picnics as well.
The mash is also a favourite, with plenty of buttermilk, butter and snipped chives. The buttermilk gives it a lovely tang.
Buttermilk is great with potatoes! The chives give a touch of onion flavour, but without the sharpness and strength of an actual onion. It is just right.
The skin and coating on the chicken get nice and crisp in the oven. Its really not as hard to do as frying chicken on the top of the stove.
This is a lot easier, and I think it is every bit as good. In fact I prefer it in many ways.
You melt some butter and oil together in a baking pan first . . . in the oven, until they are lovely and hot. While that is happening you mix together some flour and seasonings.
I use mixed herbs, which are a mix of different dried herbs. Usually equal parts of basil, oregano and marjoram . . . all of which work well with chicken.
If you can't find it in the shops, mix up your own. Just equal parts as above.
The chicken pieces get rolled in the hot melted butter and oil and then shaken/rolled in the flour mixture before you place them back into the pan to bake in the oven.
You bake it for a time and then flip it over and bake it for a while longer, until crisp, golden brown and finger-licking, lip-smacking good!
Prepare yourself to fall in love. Totally and completely in love.
Oven Fried Chicken
Yield: 4 - 5
This is delicious. I don't really think it's any better for you than the deep fried, kind, but once in a blue moon it makes a really tasty treat! It's even good cold. I usually leave the skin on, but you can remove the skin prior to dipping and coating if you wish.
ingredients:
- 80g of butter (1/3 cup)
- 80ml of vegetable oil (1/3 cup)
- 140g of plain flour (1 cup)
- 1 tsp salt
- 2 tsp black pepper
- 1/2 tsp garlic powder
- 1 tsp dried mixed herbs
- 10 pieces of chicken
instructions:
How to cook Oven Fried Chicken
- Preheat the oven to 190*C/375*F/ gas mark 5. Have ready a large rimmed baking sheet. Put the oil and butter on the baking sheet and set it in the oven to melt the butter while the oven heats up and you get the chicken ready.
- Place all of the dry ingredients into a plastic bag, shaking them together to mix.
- Remove the baking pan from the oven. Roll the chicken pieces, one at a time, in the melted butter and oil, then shake them in the bag of seasoned flour to coat. Set them on a piece of wax paper until you have them all coated. Once they are all coated, place them presentation side down in the melted butter/oil in the pan, leaving some space in between each.
- Bake in the heated oven for 45 minutes. Flip the chicken over and bake for a further 15 minutes, until crisp and golden brown.
The potatoes are just as tasty and just as easy to make.
Its just mashed potatoes, mashed together with some butter, buttermilk and seasoning . . .
with a nice smattering of snipped chives stirred in at the end for additional flavour.
If you wanted to you could also stir in some grated cheddar cheese . . . but today, I thought we were in deep enough!
Chive & Buttermilk Mash
Yield: 4
Delicious fluffy mash, with the tang of buttermilk and sharpness of chives. Your family is sure to love this. Goes with anything and everything!
ingredients:
- 2 pounds floury potatoes, peeled and cut into chunks
- ( a maris piper, or a russet type of potato)
- 2 ounces milk (1/4 cup)
- 2 ounces butter (1/4 cup)
- 4 to 6 ounces of buttermilk (1/2 to 3/4 cup)
- 1 bunch of chives, finely chopped
- salt and black pepper
instructions:
How to cook Chive & Buttermilk Mash
- Place the potatoes into a pot of lightly salted water and bring to the boil. Cook until fork tender and then drain well. Place back into the saucepan and shake over the residual heat of the burner to dry out. Mash well with a potato masher. Beat in the milk, butter and buttermilk until light and fluffy. Season to taste with salt and pepper and stir in the chives. Keep warm until you are ready to serve.
I simply served some mixed vegetables on the side. Coleslaw would also be very good I think! In any case, colour me one happy camper! Let the baking begin once more!
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!!
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