by Carla Louise | May 14, 2013 | Creating |
Ingredients:
Leftover roast chicken from one accidental “chuck it and chance it” lunch (approx 1/2 chicken, but you can adapt to your own preferences)
Most of a pot of Elmlea single – you can use actual single cream, I just didn’t have any
Salt & pepper
a glug of olive oil
A random amount of sweetcorn – I like lots in mine, so it was at least equal to the chicken, but is up to you
Pastry, preferably readymade as it’s quicker. I use shortcrust, but this also works well as individual small pies with puff pastry lids
A couple of tablespoons of dried tarragon, or, much preferable, a decent handful of fresh, chopped
Two teaspoons of nutmeg
1 cup of cider. or wine. or apple juice if you’d prefer no alcohol
—
Method
Pull all the chicken off the carcass and shred into small pieces. If using raw chicken, chop into small pieces.
Heat some olive oil in a large frying pan, and add the chicken. Cook till no longer pink in the middle (if using raw pierces) or heated through (if using cooked chicken)
Pour in the cream, closely followed by the cider or apple juice.
Add the tarragon, nutmeg and salt and pepper to taste, and stir well.
Chuck in the sweetcorn, and when it’s all heated through, take off the heat and spoon into pie dish(es). I completely forgot to blind bake the bottom of the pie and it actually turned out ok!
Add the pastry lid and any decorations – I’m going “rustic charm” rather than “slightly wonky heart”… you can brush with beaten egg or milk, whichever is closest, for a shine.
Bake for half an hour or so at 180 degrees ish – till it’s all nicely golden brown.
When it’s finished, serve with chips or mash, and peas… or just on its own as a rather lovely work lunch.
*my apologies for the single photo – it was all eaten before I had a chance to photograph a slice!!
by Carla Louise | May 14, 2013 | At Home, carlalouise, Food & Baking |
Ingredients:
Leftover roast chicken from one accidental “chuck it and chance it” lunch (approx 1/2 chicken, but you can adapt to your own preferences)
Most of a pot of Elmlea single – you can use actual single cream, I just didn’t have any
Salt & pepper
a glug of olive oil
A random amount of sweetcorn – I like lots in mine, so it was at least equal to the chicken, but is up to you
Pastry, preferably readymade as it’s quicker. I use shortcrust, but this also works well as individual small pies with puff pastry lids
A couple of tablespoons of dried tarragon, or, much preferable, a decent handful of fresh, chopped
Two teaspoons of nutmeg
1 cup of cider. or wine. or apple juice if you’d prefer no alcohol
—
Method
Pull all the chicken off the carcass and shred into small pieces. If using raw chicken, chop into small pieces.
Heat some olive oil in a large frying pan, and add the chicken. Cook till no longer pink in the middle (if using raw pierces) or heated through (if using cooked chicken)
Pour in the cream, closely followed by the cider or apple juice.
Add the tarragon, nutmeg and salt and pepper to taste, and stir well.
Chuck in the sweetcorn, and when it’s all heated through, take off the heat and spoon into pie dish(es). I completely forgot to blind bake the bottom of the pie and it actually turned out ok!
Add the pastry lid and any decorations – I’m going with “rustic charm” rather than “slightly wonky heart”… you can brush with beaten egg or milk, whichever is closest, for a shine.
Bake for half an hour or so at 180 degrees ish – till it’s all nicely golden brown.
When it’s finished, serve with chips or mash, and peas… or just on its own as a rather lovely work lunch.
*my apologies for the single photo – it was all eaten before I had a chance to photograph a slice!!
by Carla Louise | Jan 15, 2013 | Creating, Food & Baking, Life Magic, Projects & Challenges |
January 6th saw the very first of our annual craft swaps (though I’m not sure we can wait a whole year for the next one) – organised by Mimi, the idea was that all nine of us would make enough of whatever we chose for each participant to go home with one. It ended up in January by accident, but we think we’ll keep it there as it’s so lovely to have something to look forward to after Christmas!
The edible things were long gone before I had a chance to photograph them, teehee – wonderful alcohol-infused vegan chocs from Annastasia at Midorigreen, and yummy chocolate fridge cake from Helen. The button magnets (genius!!) from Mimi also escaped my photo shoot as they’re adorning my filing cabinet/noticeboard in the studio!
My contribution? Kilner jars decoupaged with pin up ladies (Elvgren paintings, as he’s my favourite pin up artist) and filled with cutters, a tiny pot of ginger, my favourite gingerbread recipe and glitter. Of course 🙂
It was a wonderful afternoon, full of tea and giggles and happiness, and we all went home sparkling with the joy of friendship and sharing things we’d made… a rare achievement for a grey day in January, I don’t usually sparkle much straight after Christmas!
I loved seeing how everyone interpreted “make something” differently – we had no duplicates, and I was amazed all over again at the talent within this group of women I’m so proud to be part of!
I can’t for the life of me find the PDF of the gingerbread recipe – will put it up if I locate it!
