This week I did Christmas demonstration number five. I'm on the home run now!
Actually, I really do enjoy these days - in fact I love nothing more than feeding people. Seeing someone eat my food and cleaning their plates makes me very happy indeed.
We did an seasonal menu with recipes that are easy peasy to cook and freeze ready for Christmas.
My very special Chicken Liver Pate with Warm Pear and Cranberry Chutney, followed by Christmas Pie (a good way to use up the sodding turkey!) and for pud, some pears poached in red wine, spices and forest fruits - with gold leaf (just to show off)!
I had six lovely guests, one lady, Karen who came especially from Guernsey.
For those of you who read this blog, you'll recognise Hussey Sue in the photo and for those of you who watch QVC regularly - you'll recognise my lovely friend Simon Brown! Known him for years!
Here is my special Pie recipe - instead of chicken, use about 1lb (450g) of cooked turkey or ham or both.
Serves 6
The cooked meat from one small free range chicken
2oz (50g) butter
1 large leek – sliced
2 red peppers – sliced
8oz (225g) mushrooms – quartered
1 small autumn squash – peeled and evenly diced
1 tsp of dried thyme
4 level tablespoons plain flour
1 ¼ pints(630ml) chicken stock (made from cooking the chicken)
1 ½ tablespoons of wholegrain mustard
Salt and pepper
1 packet of ready made puff pastry
1 egg – beaten to glaze
1. Cut the chicken into mouth size pieces and place in your pie dish. Reduce the chicken stock in a saucepan over a high heat until about 1 pint (570ml) in volume.
2. Melt the butter in a saucepan and fry the leek and peppers for 5 minutes over a gentle heat. Add the mushrooms, squash and thyme and cook for a couple of minutes.
3. Blend the flour into the vegetables and slowly add the strained stock, stirring all the time.
4. When it has thickened, boil for 1 minute and then add the mustard and season with salt and pepper. Spoon over the chicken and allow to cool down.
5. Now, roll out the pastry. Cut a thin strip, dampen the edges of the tin and place the strip around the edge.
Cover the pie with the pastry and decorate with any cut offs.
Knock up the edges of the pastry and glaze with the beaten egg.
Place on a baking sheet and cook in the oven at 200c, or Mark 6 for 30 minutes. Reduce the heat to 170c Mark 3 and cook for a further 30 minutes. If the pastry gets too brown, loosely cover with a little foil to protect the pastry.
