I was hosting a lunch recently and found this recipe on Jamie Olivers Website
Perfect for 8-10 people
You could even prep ahead the day before
Cook the chicken mix and the Rice, pop into the fridge and bring out
about an hour before serving.
Cover with the pastry lid
Pop back into the fridge to chill
then
25-30 minutes in a 180C oven
As simple as that
It looks like a Party Dish and tastes good too
If you want to make it a little easier for your self buy a cooked chicken
I had chicken breasts which I poached and shredded
2 onions
400 gms chestnut mushrooms
1/2 bunch of parsley (15gm)
Olive oil
1 heaped tbsp plain flour
200 mls double cream
750 mls organic Chicken Stock
Zest and juice of 1 lemon
Nutmeg grated
500 gms chicken breast (or the meat from a 1.4Kg Chicken)
200 gms long grain rice
1 bunch dill
4 hard boiled eggs
Puff Pastry 400 gms
Egg Wash
1 egg yolk mixed with a tablespoon of water
Place the chicken breast into a pot and cover with Chicken Stock
Bring to boil, turn heat down
simmer for about 5 mins
Cover and leave sitting in the hot stock for about 20 minutes
The chicken will be perfectly cooked
Remove the chicken and put aside
When you can handle it, cut into bite size chunks
This stock is your beautifully flavoured chicken stock for the rest of the dish
Meanwhile
Peel and finely slice the onion, garlic and mushroom
Heat a lug of oil into a pan over medium heat
Add onions, saute till soft…not brown
Add garlic, cook another couple of minutes
Season with sea salt and freshly ground black pepper
In another frying pan over high heat add 2 tbs olive oil
Add mushrooms, season with sea salt and freshly ground black pepper
Cook till starting to brown (about 5 mins)
Add to onion pan
Mix well
Add flour and stir well
Then pour in cream and 250 mis of chicken stock
Bring to the boil stirring all the time
Reduce heat and simmer for a few minutes to thicken
Stir in chopped parsley, lemon zest and juice, a good grate of nutmeg
Add the chicken
Meanwhile pop the rice into a pot with the rest of the chicken stock
Bring to the boil,
Cover, lower heat and reduce to a simmer and cook for about 15 minutes till the rice has absorbed the stock
Remove from the heat and fluff a little with a fork
Pick and finely chop the dill
Peel the hard boiled eggs
Chop them very finely
Mix with the dill
Add to the rice
Set aside
To assemble
Grease a large ovenproof dish
Spread a third of the rice so it is evenly covered
Layer on half the chicken mix and top with half the egg mix
Repeat the process and finish with the remaining rice mix
Roll out the pastry, so that it will generously cover the pie
Place over the top of the mixture
Tuck the edges in
Place in the fridge for 30 minutes for the pastry to settle
Heat oven to 180C
Remove from the fridge
Brush with egg wash
Bake for about 25-30 minutes or until the pastry is golden brown and the filling is heated through
So how’s that for a pie
I served it with a crisp Iceberg Salad, with some chopped cucumber and sliced radish and a sprinkle of chopped spring onions
Just toss with French dressing just before you serve
Excellent lunch
No comments:
Post a Comment