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 | Nov 4, 2012 | Memories, Photography |
My final day in London was 26th October. I was rather tearful and overwhelmed, having been entirely unexpectedly presented with a lovely card, a vintage mannequin (they know me well) and THE BIGGEST KIT KAT IN THE WORLD (you think I’m joking… look at it!! Was very touched that my director had bid on it in a charity auction for me.)
You can see the mannequin, now named Delilah, in the background of an Ink Drops promo pic here…
and the KitKat here, all three kilos of it, and better photos coming soon. My plan is to photograph it properly and then take it home for Christmas so the kids can help me eat it. With a hammer. It would be a shame not to eat it!
Caroline helped me carry all my stuff to St Paul’s station, and then I hopped on a tube, hopped on a train for the final time and headed home to shower, collect Poppy and drive up to Nottingham. Rob had promised to have celebratory cocktails at the ready, though the fact that I didn’t get there till twenty to one in the morning scuppered my plans to drink lots, lol!
On Saturday we popped to town and accidentally helped break a Guiness World Record (for the most people doing a science experiment at the same time – slime and rockets, what’s not to love?!), experimented with Shakeaway and tried not to buy the whole of Lakeland, and then went home to celebrate some more by cooking ridiculous amounts of food…
Recipes and the beginnings of chicken & tarragon pie…
We might have cheated a tiny bit with the pastry but doing a good job of pretending to be proud, no?!
Finished pie!! It was AMAZING.
(yes, extra big pic, I was proud of the pie)
And I wanted to test my new spoons mould from Lakeland… with chocolate orange…
Never miss an opportunity to pose like an idiot, me…
And just in case you’re interested, this is what four chocolate spoons look like when I’ve accidentally eaten the one I was posing with. (I’m actually quite excited about the concept of doing these in marbled chocolate to go with dessert for dinner parties…) The chocolate orange stays softer once it’s been melted and mixed, so they were very dangerously moreish pleasant when set.
It was gloriously relaxing and a lovely way to mark the end of my London adventures and start my new life… and I finished it by meeting Anna in Loughborough for dinner, and Dad unexpectedly joined us for a drink too, to break his journey.
All round lovely 😀
