Posts Tagged With: mushrooms

Ultimate Chicken Pie

This is a great winter warmer, easy to throw together and has everything in it!

3-4 medium potatoes, cut into chunks
3 chicken thighs, cut into chunks
1 clove of garlic, crushed
3 rashers of bacon, rind removed
8 button mushrooms
1 onion (or leek) sliced – leeks work better to create the sauce but I didn’t have any so just used an onion instead
1 tbsp olive oil
1 tbsp butter
1 tbsp dijon mustard
2 tbsp plain flour
1 cup milk (possibly a little more depending on the consistency of the sauce)
salt and pepper
3-4 handfuls of baby spinach
a few handfuls of grated cheese
1 sheet of frozen puff pastry, thawed

Boil the potatoes for about 5-10 minutes, drain them and place them in the bottom of a large high-sided dish
Pan fry the chicken, garlic & bacon in a large fry pan on med-high heat until the chicken is cooked through, drain and set aside
Rinse the fry pan and then place the onion (or leek) in it and sautee on med-high heat in a little olive oil, until the leeks are soft
Add in the mustard and butter and cook until combined
Mix in the flour quickly (be careful not to burn the flour as the mixture becomes a little dryer)
When the flour is combined, add the milk and keep stiring until it forms a sauce like consistency
Season with salt and pepper as desired
Stir in the chicken and bacon mixture then add the mushrooms
You don’t need to cook this for too long as it will cook further in the oven
Place the chicken and sauce mixture on top of the potatoes

Add the spinach on top, then the cheese and top with a piece of  puff pastry
Place a few slits in the pastry with a knife and brush with either some milk, or a beaten egg
Cook at 180C for 30 minutes, or until the pastry is golden

Categories: Dinner, Meat, Recipes | Tags: , , , , , , | Leave a comment

Thai Chicken Patties, Stuffed Mushrooms, Broccoli Bean Salad & Quinoa Kale Pomegranate Salad

While this isn’t truly a new recipe, I just thought I’d share the meal I made last night, which was made up of recipes I’ve already posted.  It took all up about an hour for me to prepare and cook.  I made a couple of variations on each dish.

~ Thai Chicken Patties – I added some sesame oil, thai basil leaves and a bit of sweet chilli sauce

~ Stuffed Mushrooms – I used Orgran Corn Crispy Crumbs, red onion and pinenuts

~ Broccoli and Bean Salad 

~ Kale and Pomegranate Quinoa

Categories: Dinner, Healthy, Recipes, Salads | Tags: , , , , , , | Leave a comment

Stuffed Mushrooms

After I forgot to get meat out of the freezer, and forgot to pick up any on my way home, we were bound for a Meatless Monday!

I used two Portobello mushrooms, removed the stalks and chopped them up to add to the stuffing

Stuffing:
~ 1/2 onion, finely chopped
~ 1 clove of garlic, finely chopped
~ stalks of the mushrooms, finely chopped
~ drizzle of olive oil
~ salt and pepper
~  1/4 cup pinenuts (I used flaked almonds and a sprinkle of chia seeds)
~ 2 tbsp breadcrumbs

In a small pan, fry the onion, garlic, mushroom stalks, salt and pepper in olive oil on a medium heat until they start to caramelise
Add the nuts and toast for a further couple of minutes
Add the breadcrumbs and remove from heat.
Place the mixture in a bowl along with:
~ 2 tbsp feta
~ handful of chopped parsley (or coriander)
~ juice of half a lemon
~ a little more olive oil to bind the mixture together

Spray a baking tray with olive oil
Sit two Portobello mushrooms on the tray, upside down
Place mixture in the cups of the mushrooms
Bake at 180C for 15-20 minutes.

I served this with a rocket balsamic salad and a Quinoa Cauliflower Salad

Before going into the oven:

Ready to eat!

 

Categories: Dinner, Healthy, Recipes, Vegetarian | Tags: , , , | 4 Comments

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