Thick, chunky creamed vegetable soup (with a little bacon)

It's the 29th December, 2017.  We have eaten our own body weight in turkey over Christmas.  It is time to give our digestions a bit of consideration, hence, a vegetable soup.  However, because we're not vegetarians, it's got a wee bit of bacon in it too - just for the flavour input, don'tcha know.

Now for all that I like the brothy kind of soups, I wanted this one to be hearty, thick and worthy of being served as a dinner soup.  Perhaps with some crusty bread, or as it turned out, a gorgeous thin flatbread with mozzarella, basil and olive oil.  Mmmnn, delicious.

Truth be told, you could use just about any vegetables you wanted for this soup.  I will give you the full rundown of vegetable input in the recipe, but you need to follow a few rules, no matter what veggies you use.  Said rules go like this :

a)  chop some veggies very small, so that they cook down and disappear into the vegetable stock.

b)  chop some veggies into bite sized pieces, so that they will be retained and create lovely texture.

c)  start with a tasty oil - coconut, or butter, or rapeseed - and a finely chopped onion.  Do not be tempted to use a bland vegetable oil, or a slightly bitter olive oil.  If you start wrong, you won't ever be able to come back from it.

d)  use the best vegetable stock you can source.  It is the base of your soup and deserves to be delicious.

So there you are.  Not difficult at all, but make sure to set aside a good time to be spent  choppin', cuttin' and a-peelin'.  Not to mention a good hour or so in the preliminary cooking stage and a pause in the middle of however long you've got.  Good soup does not come about in a half an hour.  Well actually it can, but not with this one.

Here comes the recipe!

THICK, CHUNKY CREAMED VEGETABLE SOUP    (Serves 4)

Ingredients :

1 tbsp coconut oil
1 red onion, finely chopped
4 rashers of streaky bacon, finely chopped (optional)
2 tsp ground coriander
a large pinch of sea salt
1 tsp ground black pepper
half a tsp dried thyme
half a tsp dried parsley

Peeled and chopped small :

1 medium carrot
1 large stick of celery, with fluffy green bits if possible
1 large leek
2 chestnut mushrooms
6 sweet cherry tomatoes (halved works for these)
half a medium potato

Peeled and chopped into bite sized chunks :

2 medium carrots
2 large sticks of celery
5 chestnut mushrooms (quartered)
1 and a half medium potatoes
2 small parsnips
a decent sized chunk of swede or turnip

plus :

750ml of strong vegetable stock (I used 1.5 tsp Marigold vegetable bouillon and 1 tsp Essential Cuisine vegetable stock powder)
4-5 tbsp dry split red lentils
3-4 large leaves of Savoy cabbage, ribs removed and leaves sliced
2-3 tbsp double (or heavy) cream
2 tsp cornflour mixed with a drop of water to thick pouring consistency
sea salt & ground black pepper to taste.

Method :

To begin, make sure you are using a pan which can contain the entire contents.  It needs to be BIG and have a lid which fits.  I used my steep sided wok, which worked perfectly.

Heat the oil and add the onion & bacon (if using).  Cook, stirring often, until the onion is transparent and the bacon is beginning to render its oil.  Add the coriander, sea salt, black pepper and herbs and stir through.

Add all the chopped small ingredients and cook on, stirring regularly to turn the pan contents.  Once the leek and mushroom pieces are softened and the whole is beginning to look cooked, add the vegetable stock.

Increase the temperature under the pan and bring the contents to a gentle boil.  Add the bite sized chunks of veggies, the red lentils and the cabbage.  Gently stir through, cover the pan and bring back to a gentle boil.  Cook on for 30-40 minutes, stirring occasionally.

Taste to check the seasoning levels - which should be fairly high as when you add it later, the cream will obliterate a certain level of seasoning.

Remove from the heat, leave covered and go and have a sit down for a couple of hours.

When you return, using a hand blender, blitz a certain amount of the soup to your preference.  I probably made it 50:50 blitzed to chunks which seemed to go down well.

Turn the heat on under the pan and add the cream and cornflour slurry and stir through.  As the soup heats up to a lively simmer, the cornflour will thicken the soup to a consistency where it will coat the back of a spoon - which is what you are aiming for.  If it becomes too thick, add a little water.

Finally, check the seasoning and adjust to your taste.  Serve into warm bowls with crusty bread for dipping.

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Diced pork with parsnips & celery in cider (oven version)

Yes, this is a pretty much identical dish to the slow cooker pork shoulder with parsnips & celery in cider - except cooked in the oven.

Sometimes, it's just easier to use a casserole dish in the oven than to break out the mighty weighty slow cooker (or crockpot) - especially when you're going to be indoors and available to keep a wether eye on the oven.  Today was just such a day and as I'd not cooked the pork this way before, I thought I'd indulge.

  

Instead of using the pork shoulder, I cheated unmercifully and bought 500g of diced pork which turned out to be lean and very acceptable indeed.  I shall use that again.

Aside from that, I used a different type of cider - Thatcher's Red Apple Cider.  It did give the dish a worryingly pink hue to begin with, however the colour cooked out as we went along.  The Red Apple Cider is a sweeter version than I would normally have chosen, but it worked very nicely.  I also increased the herbage in the recipe - using sage, thyme and rosemary to just offset the sweetness a tiny bit.  Our smoked salt helped a little there, too.

It sounds a bit like I made a totally different dish, having said all that - but it really isn't.  I served the pork with mashed potato and steamed vegetables (broccoli, carrots, baby corn and Brussels sprouts) and once again, it made a very good Sunday dinner.

Here is the recipe, just in case you too have a non-slow cooker day!

PORK WITH PARSNIPS & CELERY IN CIDER   (serves 3-4)

Ingredients :

2 tbsp olive oil
500g diced lean pork
a pinch of sea salt
a pinch or two of ground black pepper
1 onion, diced finely
2 celery sticks, chopped small
half a tsp dried thyme
half a tsp dried rosemary
half a tsp dried sage
1 large parsnip, peeled and sliced evenly
2 tbsp plain flour
500ml medium or dry cider
200ml stock (I used ham stock, but chicken, pork or veggie would do fine).

Method :

Heat the oil in a deep frying pan until very hot.  Add the pork (cooking in batches if needs be, so as not to overcrowd the pan), season with salt and pepper and fry until golden on at least two sides.  Remove the pork from the pan using a slotted spoon and decant into a casserole dish with a lid.

Replace the remains of the oil onto the heat and reduce the heat to moderate.

Add the onion, celery and herbs and fry until the onion is softened, but without colouring.

Add the parsnip pieces and fry to get some heat into them.

In a small bowl, mix the plain flour with a little of the cider - just enough to create a free running mixture.

Pour the remaining cider into the pan and add the stock.  Increase the heat under the pan and, while the liquid is heating, drizzle in the flour/cider mix.  Stir well to prevent lumps forming.

Continue to stir until the sauce thickens.  Taste for seasoning and adjust if necessary.

Decant into the casserole dish, stir to distribute the pork evenly then cover and place into a pre-heated oven at 180degC/350degF/Gas 4 for 1 hour.

At the end of the hour, give the contents of the casserole a stir and replace into the oven with the lid off.  The casserole can now continue to cook for a minimum of another half an hour, or as long as until the meat is tender and the parsnips cooked through.

Serve with mashed potato and steamed vegetables of your choice.

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Bacon with Red Pepper Pesto Pasta - done in a twinkling!

What a success this one proved to be!  Mind you, I don't know why I'm sounding surprised because it uses three of my favourite things - bacon, mushrooms and Asda's ricotta & red pepper pesto.  To my way of thinking, it was a winner before I even took my knife to the bacon.  However, sometimes what seems like the perfect combination of ingredients turns out to leave a little to be desired in one way or another - but happily, not so here.  Plus, of course, it has the added bonus of being simplicity itself to prepare.

Oh and as a little aside, have you noticed how often my food seems to turn out to be orange coloured? I don't try to make it that way, honest I don't, it seems as though my choice of ingredients has a marked lean towards the orange.  But then, the menfolk grumble if there's too much green on the plate, grumble again if I serve them "brown food" and would justifiably grumble at being served black food, so aside from white I guess that just leaves the red/yellow/orange palette as there's not too many blue foods out there!  So this one is following along in the tradition of being the seemingly man-friendly colour of orange. 

Now, let me recommend to you Asda's little pot of Ricotta & Red Pepper pesto.  This seemingly unassuming little jar contains one of the most delicious substances that I have used in everything from sandwiches to pasta.  Along with the rich ricotta and flavoursome red pepper, it also has a sneaky little bite from red chilli that just makes it glorious.  I would be very happy if you were all to rush out and buy some, love it and continue buying it, as that would mean it will stay around on the shelves for ever!

The pesto marries up with bacon perfectly, of course.  The celery adds a welcome freshness that prevents the dish from becoming too heavy on the palate and the addition of the small amount of sour cream helps to loosen the pesto into a sauce without impinging on the flavour at all.

I call this one a very definite win.  The empty bowls and enquiries as to whether there was any left, gave proof to that belief, too.  As a mid-week, easy, relatively cheap dinner, you can't go wrong.

BACON WITH RED PEPPER PESTO PASTA   (serves 3)

Ingredients :

1 tbsp olive oil
350g smoked back bacon, trimmed of fat and diced
1 large onion, diced finely
1 clove garlic, chopped finely
2 sticks of celery, diced finely
black pepper
half a tsp dried oregano
200g quartered mushrooms 
190g jar red pepper & ricotta pesto
1 tbsp sour cream
200ml water
250g dried pasta shapes - tubes are good.

Method :

Heat the olive oil in a large deep sided frying pan and add the bacon.  Fry over a high heat until all the moisture has evaporated and the bacon is cooked through.

Reduce the heat to moderate and add the onion, garlic and celery, along with a pinch of black pepper and the oregano.  Fry until the onion is transparent and the celery is beginning to soften.

Add the mushrooms and continue to fry until they are beginning to soften.

Three quarters fill a large saucepan with water and add a pinch of salt.  Bring to the boil and once boiling, add the dried pasta.  Remember to give the pasta a stir every so often to ensure it's not sticking to the bottom of the pan.  Cook for 10-12 minutes, or to manufacturer's instructions.

Add the contents of the pesto jar to the bacon mix, along with 100ml of water (you can use it to rinse out the pesto jar, so as to get every last little bit!) and stir to combine.

Once the ingredients are looking mixed, stir in the sour cream.  Simmer on a very low heat until the pasta is ready.  You may need to add a little more water from time to time to keep the mixture saucy.

Once the pasta is cooked, drain it well and return it to the hot saucepan.  Take the bacon mixture and decant it on top of the pasta and stir gently, but thoroughly, through.

Serve in warmed bowls with some garlic bread to accompany.

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Chicken Penne Pasta Bake

We've had a few tummy issues in the family just lately, so I've been trying to avoid the heavily spiced, full of chilli, rich with tomato sort of flavours so as to give everyone a chance to recover.  Inevitably, my first port of call is always what my hubby refers to as "brown food", or "something in some sort of gravy".  Now that is okay by me because I love gravy of all kinds, but it's not necessarily so okay with the remainder of the assembled throng.

So I began pondering the thought of how to adjust foods that we normally eat but that are very tomatoey, or contain a hefty whack of chilli for instance, but exchange something else for those troublesome ingredients.  Something that will deliver a good flavour in exchange for the tummy-troubling effect.

Amazingly - I think probably because I've a talent for comfort food - I've been fairly successful in most of these "calmer" dishes and this one proved to be particularly good.

Cooking the chicken through

Now I know that some of you will raise your eyebrows and move on at the mention of the use of a tin of condensed cream of chicken soup.  Well, if that's the way you feel about it then fine, I won't try and convince you otherwise.  However, for those of you who are left, the use of the soup as a sauce base is invaluable when you're either a little bit pushed for time, or are just worn out and can't face the "from scratch, infuse with chicken, add an hour to the cooking method" version.

I don't recommend that you use the soup alone for your sauce - although it would do at a pinch - but if you work on adding complimentary flavours, you can create a multi-layered flavour profile resulting in a really quite interesting sauce which will keep your taste buds interested through to the last bite.

Mmmmn ... had to stop myself from "tasting" too often!

I started my layers of flavour with sweated down onion and garlic in olive oil, then added chopped celery and a green pepper (which was a late addition, but made all the difference).  The tarragon made a huge impression on the sauce flavours, of course, as did the use of goat's milk instead of cow's.  You just get that slight tang of goat's cheese coming through - and the little bit of Philadelphia helped that along by providing the creaminess.

Again, it was one of those "put things into the pan in order, boil some pasta, combine the two and eat" dinners that are always so welcome.  Plus, with the extra little bit of breathing space that you get when it goes into the oven, you've got time to beat back the washing up or put together a little side salad, if the idea moves you.

As for Cook's Tips, well I've a few :

With any vegetable that you are using for flavour, chopping them finely instead of just chopping them into bite sized chunks, will increase the flavour they can deliver by a factor of many.  So don't be tempted to leave your onions, celery and green pepper in large chunks - small pieces will work so much harder.

It really isn't necessary to use goat milk for the sauce, cow's will do the job perfectly well - and if you're using a semi-skimmed of whole milk, then there is no need to add the Philadelphia as that was really just there to provide the creaminess lacking in a skimmed milk.  Likewise, if you're using skimmed milk but don't have any Philadelphia but do have some cream - use that!

Do try to find - and use - low salt chicken stock granules or cubes.  It makes all the difference if YOU can say how much salt you want in the mix, rather than some manufacturer deciding for you.

Again, it isn't essential to use petit pois - ordinary peas will do perfectly well.  Petit pois are just smaller and sweeter, but were what we had in the freezer at the time.  If you don't have any peas, then some frozen sweetcorn would do a similar job!

Also, it isn't essential to use the mozzarella ball.  It just provides some "stringy cheese" which my son always enjoys and adds a nice creamy flavour to the cheesy layer on top of the bake.  However, if you're strapped for cash or can't find any - don't worry about not including it, nobody will notice.

It's a great mid week dinner, this one.  It can be dressed up for more than four by the addition of a side salad and garlic bread, or just eaten as is.  Very flexible where ingredients are concerned and forgiving to cook, it's a very civilised little recipe.  The evenings are beginning to draw in and the temperatures have dropped, so I think it's time for a little bit of comfort food.  What say you?

CHICKEN PENNE PASTA BAKE   (serves 4)

Ingredients :

1 tbsp olive oil
1 onion, chopped finely
1 clove garlic, chopped finely
1 stick celery, de-strung and chopped finely
1 green pepper, cored and diced
10g salted butter
half a tsp ground black pepper
3 boneless, skinless chicken breasts, sliced
1 tsp dried tarragon
295g can of Batchelor's condensed cream of chicken soup
250ml skimmed milk (I used goat milk)
1 tbsp Philadelphia cream cheese
1.5 tsp Knorr reduced salt chicken granules (stock powder)
2 tbsp frozen petits pois
300g penne pasta
125g mozzarella ball, sliced
150g mature cheddar cheese.

Method :

Two thirds fill a large saucepan with water and put on to boil over a high heat.

Heat the olive oil in a large, deep frying pan over a high heat and add the onion, garlic, celery and pepper.  Make sure to stir the contents regularly so as not to allow them to brown, but cook until the onion is transparent and the celery & pepper have softened.

Add the black pepper and stir through.

Add the sliced chicken and continue to cook, stirring regularly, until the chicken has all turned from pink to white.

Reduce the heat to moderate and add the dried tarragon and stir through.

Once the water comes to a boil, add the pasta and cook until al dente.  You don't want it to be cooked all the way through, as it will finish cooking in the oven.

Add the soup, milk, cream cheese and stock powder and gently stir until all is amalgamated.  Allow the combination to come to a gentle simmer.  Taste for seasoning and adjust if necessary, but remember that there will be cheese on top - so go easy on the salt!  Add the frozen petit pois and stir to combine.

When the pasta is done, drain and make sure to retain a little of the pasta water, just in case you need to reduce the thickness of the sauce a little.

Replace the pasta back into the hot saucepan and add the sauce contents.

Stir through gently.

Decant into an ovenproof dish and lay the mozzarella slices over the top.

Cover with the grated cheddar and put into a pre-heated oven at 180degC/350degF/Gas4 for 20-25 minutes or until the cheese is melted, bubbly and just beginning to turn golden.

Serve.

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Tonight's Dinner : An oldie - Slow Cooker Split Pea & Ham Soup

Well.  I don't think that was half bad.  We bought the gammon join for Sunday's dinner (remember?  Gammon with Piedmontese Peppers?) then we had Ham Egg & Chips last night and this evening, we finished off the £7.50 piece of gammon with a home made Split Pea and Ham Soup.  Roughly £2.50 per meal over the three days for the meat content.  Very nice too.

 

The soup was an absolute dream to make, it was so easy.  I didn't follow anyone's recipe in particular, but read several different recipes (not all of which were for Pea and Ham soup!) for inspiration and just winged it after that.  What made it so easy was the use of my slow cooker (or crockpot) - although if you don't have one of these paragons, you can easily make the same soup on the cooker top in less time with a little more stirring and watching of liquid levels.

I used my favourite Essential Cuisine stock - 1 tsp vegetable stock powder and 1.5 tsp veal stock powder in 1 litre of water.  Now Essential Cuisine stock is naturally low in salt, but if you decide to use stock cubes - do beware of the salt content and definitely use a low salt version.

Hubby declared it to be "proper gorgeous, proper delicious", which I take to be high praise.  Son and heir decided it was a little too salty for his taste (which was odd, as I hadn't used any salt at all!).  I thought it was quite the nicest pea and ham soup I'd had in a very long while.  We ate it with some nice Cheese & Pickle crusty bread from Asda.

SLOW COOKER SPLIT PEA & HAM SOUP  (serves 3)

Ingredients :

1 onion, chopped finely
2 sticks of celery and a few celery leaves, chopped finely
2 medium carrots, peeled, halved lengthways and sliced thinly
1 medium potato, diced finely
2 rashers of back bacon, diced finely
1 tbsp of finely chopped fresh parsley
2-3 bay leaves
1 litre very hot stock of your choice (see note above)
250g dried, unsoaked, yellow split peas
freshly ground black pepper
a large knob of butter
6 slices of ham leftover from a gammon joint, cut into fine shreds.

Method : 

1.  Place all the ingredients except the pepper and the butter into the slow cooker and stir to combine.

2.  Turn the slow cooker to High and cook for 5 hours, or Medium and cook for 6-7 hours.

3.  Half way through the cooking time, remove the lid and give the contents a stir.

4.  Add a good pinch of black pepper and stir through, then replace the lid.

5.  At the end of the cooking time, mash the contents roughly with a potato masher.  Do not use a blender, as it will turn your soup into a puree.

6.  Add the shredded ham and stir through.

7.  Remove any bay leaves you can find and add the butter.  Allow it to melt and stir it through, then taste for seasoning and add more freshly ground black pepper if necessary.

Serve, with a little of the shredded ham and some freshly ground black pepper on top for garnish and crusty bread for dipping.

Printable version 

Today's dinner : Medicinal Shepherd's Pie

I've said before - many times, I suspect - that Shepherd's Pie is, to me, more of a medicinal thing than simply a comfort food thing.

I've been hankering after a Shepherd's Pie for a little while but the weather has just been wrong for the making, not to mention the eating, of one.  So when things cooled down a few degrees and I found myself with a pack of lamb mince (because the Pilaff should have been lamb instead of chicken - I took the wrong thing out of the freezer!) and both hubby and I had tender tummies, it was an easy choice.

Not just any old Shepherd's Pie, though.  If I was going to go to all the time and effort of making one, I was going to make my Really Lamby Shepherd's Pie.  Click on the name there and it'll take you to the recipe - for me, it's the ultimate in Shepherd's Pie recipes.

Just look at that beautifully baked top. Mmmmn.

Now I will admit that the whole recipe lives or dies on what stock you use.  Because the big gravy granule producers (Knorr, Bisto etc.) haven't seen fit to produce a lamb version, (or if they have, I haven't found it) the gravy for this production has to be based on a lamb stock.  Now Knorr do make a lamb stock cube, but it is frightfully salty.  A far better idea is to use Essential Cuisine's utterly fabulous Lamb Stock powder.  Nowhere near as salty as standard stock cubes, it has a rich deep lamb flavour and leaves you to add how much or how little salt you want/need.

I served mine with Vegibox's gorgeous carrots, along with some broccoli and peas.  Don't forget to use the broccoli stem - it's just as nice as the fluffy bit!

You know, there's no hope for me.  Because, as I have been tidying up the photographs for this blog post, my mouth has been watering.  I only stopped eating dinner about an hour ago!  I'm not hungry (not at all), it's just that it looks so good!  Mind you, I wasn't feeling so chipper by the time the veggies were in the steamer and I'd spent the previous two hours cooking the Shepherd's Pie.  I looked rather like this .... worn out and ready for a nap!

Today's dinner : a creation borne of a too-full vegetable drawer!

I decided to call this evening's dinner Chicken & Vegetable Pilaff, but it really - strictly speaking - is more of a "rice'n'stuff" than ever it is a pilaff.

It was all because our vegetable drawer in the fridge was beginning to groan under the weight of so many veggies.  This weekly veggie box delivery malarky is forcing us to use many more veggies than we would normally.  Now you might think that this is no bad thing, but I'm already getting grumbles about the personal veggie quota having been exceeded.

This dish involved a lot of cutting up of various veggies, but the cooking of it was fairly uncomplicated and went really rather well.

Start off by cutting up all your veggies into the correct size and shape, then put them on plates in order of appearance in the pan.

In a big old wok, heat some groundnut (or any oil really) oil to seriously hot, then slip in a couple of finely sliced skinless chicken breasts.  Add a grind or two of black pepper and cook until golden and just cooked through.  Remove to a good sized bowl.   Immediately add diced courgette and aubergine to the pan and cook that also until it is golden on at least two sides and softened.  Remove that to the bowl with the chicken.  A slotted spoon is great for this, as it leaves the oil in the pan.  Add a little more oil if you need to, then add chopped red onion and finely sliced chilli.  Cook until softened, then add two sticks of celery and half a yellow pepper, also finely sliced.  You don't want to be waiting hours for them to soften, you see, so the more finely you slice them, the better it is.  Cook until softened.  Then add 2 tsp of ground cumin, 1 tsp ground cinnamon, half a tsp ground allspice and 1 tsp of caraway seeds.  Stir this lot in and cook for a minute or two, then add four chopped good sized tomatoes, three cloves of finely chopped garlic and a whole heap of button mushrooms.  Add a good half teaspoonful of sea salt.  The tomatoes will cook down into a sauce-like consistency, whereupon you can add the contents of your bowl back into the mix.  Add a small handful of flaked almonds and allow the mix to simmer while the flavours combine and the tomatoes cook down.  After around 10 minutes, test for seasoning and add a little more salt if necessary.  Add a handful of thawed garden peas and some cooked rice.  Stir through and allow to heat up, then serve.

Well, the veggie drawer is a lot lighter now!
 

Today's dinner : Indulgent potatoes and pesto chicken

Owing to the Vegibox deliveries - which are a weekly delivery of locally grown fruit and vegetables - we have had something of a potato glut in the house.  Now this is very okay where myself and son & heir are concerned, but not so good for hubby - who would see all potatoes fired into the face of the sun, if he had his way.

So this has set me the difficult task of trying to find potato dishes that hubby either does like (one in a million) or might like (even rarer).

I remembered that I cooked a dish of scalloped potatoes that he enjoyed - and reported that he really quite approved of - so I decided to go there again.
 

Looks good to me!

Scalloped potatoes (well, my recipe anyway!) involves slicing the potatoes very thinly and laying them in a dish interspersed with finely cut celery and grated garlic and pouring over a concoction of milk, cream cheese and cream.  Bake in the oven for the next hour or so until the potatoes are soft.  So very indulgent!  Definitely not something to have more than once a year!  I paired them with some chicken that had a layer of green pesto through the middle - just for a bit of added flavour - and was then roasted with a little butter on top for around 30 mins at 180degC.  A final flourish of steamed carrot, broccoli, peas and a little gravy rounded off the plate.

Myself and son & heir loved it - poor hubby was less than impressed with both the potatoes and the chicken.  Oh dear.  I'll try to do better next time!

For dessert, son & heir and myself had our current favourite thing - little pre-packed jellies with fruit inside.  Our choice this evening, was orange flavour jelly with mandarins.  They are so refreshing - and just a few spoonfuls big.  They really hit the spot.

Using up your leftovers - Chicken & Ham Pie

We bought a whopping great big piece of Gammon to do as a pot roast last Sunday - and it was scrummy.  I served it with gnocchi in a Carbonara sauce plus some veggies and it was very acceptable indeed as a different sort of Sunday dinner.

However, we were left with rather a lot of Gammon that needed to be found a job to do.  As I didn't think that using it as a door stop would be much good - not with the dogs around, anyway (joke!) I set my mind to what we could do with it.

Immediately, I found myself liking the idea of a pie.  It would need to be a pot pie sort of pie, with a white sauce holding it all together rather than gravy (didn't fancy a gravy pie) and it occurred to me that I had a perfectly sized piece of pastry left over from the Rhubarb & Ginger Pie (oh dear, I really must blog that!) to make a lid for a pot pie.  It also occurred to me that I had one chicken breast in the freezer, also waiting for a job to do.  Perfect!  There was certainly enough gammon there that the addition of a chicken breast would turn it very much into sufficient for a pie, so long as some veggies came along for the ride.


I knew I had a selection of veggies in the fridge that would do the trick, so there I was rummaging through the vegetable drawer, thinking "what can I use?".

The original use for the gammon - with gnocchi in Carbonara sauce

Onion was a definite, that will start off the flavour base - with some garlic to lend depth.  Then carrot for sweetness - some finely diced with will lend flavour to the sauce and some rather bigger to add interest to each bite.  Celery was a definite - again finely diced to add flavour to the sauce and some sliced bigger to add interest to the pie.  Aha!  Mushrooms - perfect, but I'd have to make sure they were well cooked before putting the pie lid on, or they'd release a heap of water into the pie which would make the sauce thin and watery.

Hmmmn ... it needed something else.  Peas?  Well yes, but I had thought to serve peas alongside and too many peas isn't good (even though I love 'em and can eat dozens of the little green lovelies).  What else is small and sweet?  Aha!  Sweetcorn.  Perfect.

Now then, what herbs to use.  I had fresh parsley and dill.  I pondered long and hard over the dill because I know it goes well with chicken - but I just wasn't convinced about how well it would go with the gammon.  I decided upon just the parsley and the dill went back into the fridge.

Now, to make a white sauce or to "cheat" and use a tin of condensed cream of chicken soup?  Well, the way my knees have been, just lately, the simple act of making the pie will be enough to upset my knees severely.  So perhaps the length of time it takes to make a white sauce would be rather more than my knees could handle, so opted for the condensed cream of chicken soup.

I have no qualms in using ingredients like a tin of soup in recipes, as I am quite sure that there are more people out there who - like me - have reasons to not spend the entire afternoon in the kitchen (nice as that may be) than there are devoted cooks who do!  Things like gravy granules - these days - are perfectly nice ingredients that have a place in everyday home cooking, in my opinion.

To reduce the strain on my knees, I made the filling for the pie during the afternoon - which gave it plenty of time to cool (and for my knees to recover) before putting the lid on and baking it.  The 35 minutes it was baking were perfect timing for preparing and steaming some vegetables and making some mash, too.

Oh and I must have a quick word about the mash!  I peeled a roughly 50/50 combination of potatoes and parsnips and simmered them until they were tender.  After draining and leaving to dry for a moment or two, I put them back into the hot pan along with a good (and I'm talking "good to big") knob of butter and a tablespoon of Creme Fraiche D'Isigny - my favourite creme fraiche.  The D'Isigny type has a lovely savouriness about it that comes from a slight hint of cheesiness - which goes so, so well with savoury dishes.  It was just beautiful in this mash, as once the potatoes were seasoned and mashed together, everyone declared it to be really tasty.  So that was a success!

As a cook's note, once baked the juices from the vegetables and meat had reduced the soup base very slightly - so do be careful to not overdo the water in the first place.  It is far, far better to have your filling - pre-baking -  be on the thicker, more gloopy side than to be a perfect degree of sauciness.  Once baked, you'll find it comes out perfectly.

I made some additional chicken gravy, as we are all gravy hounds and I knew that the sauce in the pie would be insufficient for mopping up with mashed potato - but it is entirely up to you.  If you aren't a gravy hound, then don't make additional gravy!

A note for the more health-conscious amongst us, is that Campbells have brought out a range of low fat condensed "cream of" soups.  Now I've had a peek at the ingredients list and they don't appear to contain anything terrible (such as Aspartame), so they might be worth a look for you.

I can't let the opportunity pass to make another little mention of the fabulous Essential Cuisine stocks.  I'm not joking in that obtaining these stocks has made the thorny question of "is there too much salt" in a recipe, incredibly easy to deal with.  I used the fantastic chicken stock in this recipe and the flexibility of being able to add just a little bit of water, but a lot of stock powder which ups the chicken flavour beautifully without making it too salty, is worth so much to me as a cook.  I couldn't do that with a stock cube - even the low salt stock cubes would be way too much.  The Essential Cuisine range of stock powders are so reasonably priced at £3.95 a tub (which lasts longer than its equivalent in stock cubes, as you can be so much more flexible in how much you use) and delivery is amazingly quick - I can't sing their praises enough. 

My hubby - who is notoriously particular about his pie fillings - really liked this pie.  Now I consider that a total win, without anyone else having given their approval!  However, as it was, son & heir also thoroughly enjoyed his dinner and would happily have it again.  I really liked how no two forkfuls were the same - and you ate all the way to the end of your dinner without getting fed up with eating the same old thing.  A pie that holds your interest, is a thing of beauty!  Another good point is that I ate the last piece of pie for lunch the following day and it had lost none of its flavour or its appeal.  Having been warmed up via microwave, that's quite an accolade for a leftover piece of leftovers pie!

CHICKEN & HAM PIE   (Serves 4)

Ingredients :

1-2 tbsp rapeseed or olive oil
1 onion, chopped finely
1 clove garlic, halved and sliced finely
1 fat donkey carrot, half diced finely, half sliced
2 sticks celery, one diced finely, one sliced small
4-5 chestnut mushrooms, sliced
1 boneless, skinless chicken breast, sliced thinly
1-200g sweetcorn niblets (defrosted, if frozen)
295g tin of Campbells condensed cream of chicken soup
100ml water
a low salt chicken stock cube or 1 tsp chicken stock powder
a handful of fresh parsley, chopped finely
300-400g cooked gammon ham, broken into random bite sized pieces
sea salt & freshly ground black pepper
300g (approx) short crust pastry
2 tbsp milk.

Method :

1.  In a large frying pan, heat the oil on a moderate heat and add the onion.  Cook, without browning, until transparent.  Add the garlic and cook for another minute or so.

2.  Add the carrot, celery and mushrooms and continue cooking until the mushrooms have softened and given up a certain amount of their moisture.

3.  Add the chicken pieces and cook - still on a moderate heat - until the chicken has turned a uniform white.

4.  Add the sweetcorn, soup, water and chicken stock and stir to mix well.

5.  Once well combined, add the parsley and the gammon.  Stir gently, so as not to break the gammon up.

6.  Taste for seasoning and adjust.  The very least you should need, will be a good shake of pepper.

7.  Set aside to cool.

8.  Once cool, decant into your pie dish and roll out the pastry to fit over the top of the dish.  You are aiming to keep the pastry fairly thick.

9.  Brush some milk onto the edge of the pie dish and place the pastry over the top.  Press down lightly onto the edges to make a seal and then cut off the extra with a sharp knife.

10.  Cut a small hole in the centre of the pastry to allow the steam to escape without blowing the pastry lid off, then crimp around the edges to finally seal the pastry.

11.  Paint the pastry lid with milk and place into a pre-heated oven at 180degC/350degF/Gas 4 for 35-40 minutes.

Serve with mashed potatoes & parsnips and a selection of in season vegetables.

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Slow Cooker Braised Pulled Pork

Oh my goodness, but this Pulled Pork interest is turning up some cracking recipes!

This one came about because we just couldn't resist a piece of pork shoulder that had been marked down in Asda.  Needless to say, we put it straight into the freezer and then worked out what to do with it.

There was some interest in keeping it for Christmas, but when we thought about Christmas, there didn't seem to be a space for it in our plans.  Then, when son & heir's birthday hove into view and we needed to devote many pennies to that cause, we began to wonder what we had in the freezer that could be press-ganged into use.  The obvious thing to do with the pork was to just roast it and have it for Sunday lunch.

However, because the BBQ pulled pork that I'd made was so good, I was interested in carrying it a little bit sideways and maybe not involving so many flavours, but letting the pork speak for itself.

It was a big old piece - around 2kg - and so it would be perfect for this, as we could dress the leftovers any way we wanted with additional flavours and so transform the piece of pork into several dishes.

So it was decided.  I'd put the pork into the slow cooker with the normal collection of stock vegetables and we'd have a pulled pork roast dinner, then decide what to do with the rest another day.

Oh yes.  That worked - it worked beautifully.

I put the pork into the slow cooker at around 9.30 a.m. - accompanied by the usual suspects of carrots, celery, garlic, onion, parsley etc.  I kept the cooker on high all day, as it really was a very chunky piece of pork and I did want to pull it apart.

When it came time to remove the pork, my goodness but it was just falling apart.  Because I'd left the thick fat along the top, this had been slowly rendering down all day and trickling through the meat, keeping it succulent and juicy.

Now normally, I'd run the stock through a sieve and throw away the stock veggies - which always hurt, as they look so soft and unctuous after cooking with the meat.  It really is a wonder I hadn't thought of doing this myself - but I recently saw a lady on t.v. use a hand held blender to whizz the stock veggies into the stock for an incredibly tasty gravy.  This fits so well with my "don't waste a thing!" ethos that I had resolved to do the same the first chance I got.

So I picked out the woody stems of the herbs, plus the garlic.  I'm not that keen on heavily garlicked gravies and sauces - but feel free to leave them there if you try this and are very keen on garlic!  The stock veggies didn't argue and disappeared into a lovely russet coloured, enriched stock - which tasted absolutely divine.

I added a little Essential Cuisine Veal stock powder (just a small teaspoonful) to help bring out the meatiness, plus a little salt and pepper and it was ready for thickening into a gorgeous gravy.

I've frozen another two helpings of the stock, one to go with the other half of the pork - which I've also frozen - and another which may very well become soup!  Liquid gold!

The pork, with some gravy and a dot of apple sauce, was utterly gorgeous.  No other word for it.  Soft, tender, unctuous, well flavoured, sweet, savoury, tiny sour notes from the apples - just divine.

For me, this pork beat the BBQ version into a cocked hat.  Given the choice, I'd have this one any day - and BBQ it up, if I wanted it to go that way!

So the next time you have a piece of pork shoulder that you don't know what to do with, either break out the slow cooker, or put it in the bottom of the oven on low for some 8 hours or so.  You won't regret it!

SLOW COOKER BRAISED PULLED PORK  (serves 6-7)

Ingredients :

2kg piece of pork shoulder, fat and skin on
1 large carrot, sliced thickly
2 large celery sticks, chopped into large pieces
2 garlic cloves, still in their jackets but bashed with the back of a knife
1 onion, peeled and cut into 4 quarters
1 bunch parsley (around 10g)
1 bunch tarragon (around 10g)
1 Knorr chicken stock pot
1 Knorr herb infusion stock pot
sea salt & black pepper
1 tsp veal stock powder (optional)
cornflour.

Method :

1.  Fairly early in the morning, place the carrot pieces into the bottom of the slow cooker to form a trivet.

2.  Place the pork - skin side up - on the carrots.

3.  Throw the remaining ingredients except the stock pots, into the slow cooker with gay abandon.

4.  Make up the two stock pots (together in the same jug) with 800g hot water and decant into the slow cooker.

5.  Sprinkle the top of the pork with a tiny pinch of sea salt and a whole heap of black pepper.

6.  Put the lid on, turn it on to High and forget about it for the next 7 hours.

7.  Remove the lid and place the pork onto a warmed plate.  Cover with tin foil and leave to rest while you deal with the stock.

8.  Remove the garlic (unless you're particularly keen on garlicky gravy!) and the woody stems of the herbs and discard.

9.  Blitz with a hand-held blender until all the vegetables have disappeared.

10.  Decant as much of the stock as you anticipate you'll need for gravy into a saucepan.  the remainder can be cooled and frozen for use another day.

11.  To thicken the gravy, use approximately 1 tablespoonful of cornflour per third of the quantity of the stock.  So, if you're using all the stock, you'll need around 3 tablespoonfuls.  I used a third of the stock, so I used just the one tablespoonful.  Slake the cornflour with a little water, until you have a runny paste.

12.  Pour half the cornflour mixture into the gravy and begin to heat it through to a simmer, whisking all the time to prevent the gravy forming lumps.  Once it has thickened, you will be able to know how much of the remainder of the cornflour you will need to obtain your preferred thickness.

13.  Once the gravy is done, uncover the pork and carefully remove the skin and thick fat.  (You can hang this fat from the nearest tree for the birdies, once it has cooled.  It's also good entertainment for the local cats and dogs - who will sit beneath it trying to exercise telekinesis in order to get at it).  Begin to pull the meat apart into shreds.  This is a perfect opportunity to remove any lumpy bits of fat, which are quite unpleasant to discover on your fork.

14.  You can serve this pork in any way you so desire.  I served mine as part of a roast dinner.

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