20/10/2012
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Chicken, Kale & Mushroom Duxelle Filo Pie with Lyonnaise Potatoes
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Chicken, Kale & Mushroom Duxelle Filo Pie
500g diced chicken breast or boneless thigh
1 tablespoon olive or rapeseed oil
2 onions, peeled and sliced
1 chicken stock cube
100ml water
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Heat the onion in a large pan until smoking hot.
Add the chicken, seal off and add the onions, stock and water.
Cover and simmer until the chicken is cooked and liquid has evaporated.
Cool.
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250g trimmed and washed kale
25g butter
Good pinch nutmeg
50g grated cheddar
2 tablespoons crème fraiche
Salt and pepper to taste
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Heat the butter in a pan and add the kale.
Season with salt and pepper and cook until wilted - about a minute. Drain well and place in a bowl with the cheese, crème fraiche and nutmeg.
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Mushroom Duxelle
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2 shallots or 1 onion, peeled and chopped
1 tablespoon oil
25g butter
250g mushrooms, sliced
2 cloves garlic
100ml red wine
Salt and pepper
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Heat the oil in a large pan until smoking hot.
Add the mushrooms and dot round the butter.
Add the shallots and garlic and cook until golden.
Add the red wine and cook until all the liquid has reduced.
Season and blend together in a food processor.
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To assemble
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50g melted butter
1 pack filo pastry
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Butter a 10inch pie tin, preferably a loose based one.
Place a sheet of filo on top and brush with butter.
( keep a towel over remaining pastry while you work or it will dry out).
Add another piece of pastry, overlapping and brush.
Add another 2 pieces, brushing as well.
Place the cool duxelle in the bottom, top with the chicken mixture and finally the spinach.
Place a sheet of filo in the middle and brush with butter, fold and brush again.
Gather up the overlapping pastry and brush well.
Bake in a 180oc pre heated oven for 30 minutes.
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Lyonnaise Potatoes
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500g baby potatoes, boiled, cooled and sliced
2 onions, peeled and finely sliced
25g butter
2 tablespoons cooking oil
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Heat the oil in a large pan ( you could do this in 2 batches)
When hot add the potatoes. Leave for a minute then scatter over the onions and dot the butter round.
Turn over the potatoes and cook on the other side.
When golden on both sides, toss to coat in onions.
Serve . If doing in 2 batches, keep warm in between in oven.
Broadcast
- Sat 20 Oct 2012 10:03Βι¶ΉΤΌΕΔ Radio Ulster & Βι¶ΉΤΌΕΔ Radio Foyle
