Winter warming chicken and mushroom pie

Credit and permission to share: Jersey Dairy

If you’re going to have a pie, you might as well go large and make a creation that’s rich and velvety!  I know this this will stir many comments, certainly in my personal and professional cooking life – does a pie have a bottom…. over to you.

You will need:

This winter warming pie is packed with chicken, mushroom, leek, spinach and a creamy genuine Jersey sauce. 

Ingredients:

• 40g Jersey butter

• 100ml Jersey Dairy double cream

• 1 large leek, washed and chopped into 2cm pieces

• 200g mushrooms, chopped

• 4 x 250g chicken breast fillets, cut into bite-sized pieces

• 250ml chicken stock

• 1 tbsp cornflour

• 2 handfuls of baby spinach leaves

• 6 sheets of filo pastry

• Drizzle of olive oil

  
  

Method:

• Preheat your oven to 190°C. Heat the Jersey butter in a large frying pan over a medium to high heat.

• Add the leek and mushrooms and fry for 2–3 minutes until they just start to soften. Turn the heat to high and add the chicken pieces. Fry for a further 2 minutes and pour the chicken stock into the pan and let it simmer.

• Meanwhile, mix the cornflour with 2 tablespoons of water until smooth, then pour into the pan, along with the Jersey Dairy double cream. Bring back to the boil, stirring gently, and cook until the sauce thickens.

• Remove from the pan from the heat and stir in the spinach.

• Next, pour the mixture into a pie dish and set aside to cool slightly.

• Take a sheet of filo and roughly crumple it in your hands. 

• Place the crumpled filo on top of the chicken filling in the pie dish and repeat with the remaining filo sheets.

• Drizzle the pastry with olive oil.

• Bake the pie for approx 20 minutes, the filo should have crisped up and turned golden brown in places.

• Serve your pie with local veg or salad. Or go all out like we did, and enjoy with crispy roasties! 

Meatloaf

Credit and permission to share: Camp.Grill.Eat.

Meatloaf and camping were regulars on the growing up menu (whilst never together, we did make homemade chilli con carne).  This is way easier, less mess and you might have something left for breakfast!  It also brought back memories that meatloaf also appeared at the gym Christmas parties, served cold.

Prep time

10 minutes

Cook time

45 minutes

Total time

55 minutes

6 servings

Equipment

6-to-8-quart cast iron Dutch oven

Parchment paper

Ingredients

For the meatloaf

½ cup dried bread crumbs

¼ cup milk

1 ½ pounds (680 g) lean ground beef

1 large egg lightly beaten

½ medium onion grated (about ⅓ cup)

2 teaspoons Worcestershire sauce

1 teaspoon salt

½ teaspoon ground black pepper

For the glaze

¾ cup ketchup

2 tablespoons yellow mustard

1 tablespoon Worcestershire sauce

Instructions

Make the meatloaf

Prepare hot coals or embers for Dutch oven cooking. You'll need to start with 24 coals. They're ready to use when they're glowing and covered in white ash.

In a large bowl, combine the bread crumbs and the milk and stir together. Let soak for 5 minutes.

Add the beef, egg, onion, Worcestershire sauce, salt, and pepper and use your hands to mix everything thoroughly.

Shape the mixture into a 5-by-7-inch rectangle (about 1 ½ inches tall) on a piece of parchment paper. Use the sides of the parchment to lift the meatloaf into the Dutch oven, then cover with the lid.

Place the Dutch oven in the fire pit and arrange 8 coals below it and 16 on the lid. Cook for 30 minutes. After 15 minutes, begin preparing another batch of coals.

Make the glaze

While the meatloaf is cooking, mix the ketchup, mustard, and Worcestershire sauce together in a medium bowl.

After the meatloaf has cooked for 30 minutes, uncover it and brush it all over with the glaze.

Cover the Dutch oven and arrange a new batch of hot coals (8 on the bottom and 16 on the lid). Cook until the internal temperature of the meatloaf reaches 165°F (74°C) on an instant read thermometer, 15 to 20 minutes more.

Remove the Dutch oven from the heat. Use the parchment to remove the meatloaf from the pot and let it rest for 10 minutes before slicing and serving.

Notes

Protect your Dutch oven--Since you're cooking in a Dutch oven outside, the cooking time can vary due to outside temperature and wind. If you're cooking on a very windy day, try to protect the Dutch oven with a barrier, such as a tarp.

Let it rest--Don't be tempted to slice into your meatloaf immediately. It will fall apart! Let it rest for 10 minutes before cutting and you'll be rewarded with nice even slices.

Storage and reheating--Slice any leftover meatloaf and store it in a sealed container in your fridge or cooler for up to 4 days. Rewarm each slice in a skillet or on a griddle until heated through. It makes a great sandwich filling, or can be added to your loaded hash browns or poutine for breakfast!

For more camping recipes, follow: 

https://www.facebook.com/people/CampGrillEat/61550657503240/

https://www.instagram.com/campgrilleat/

https://ca.pinterest.com/azoobkoff/

Victoria sponge cake

Credit and permission to share: Flora Food Group.

We are very pleased to bring you this submission after eating a lot of cake and we reckon this is where all Victoria Sponge Cake recipes derive, in some form or other. 

Why choose a Stork recipe? 

It is possibly the one your ancestors used and perhaps rare to have more than one recipe book in the household other than the Stork book.  There may be the odd printed recipe in slotted in there from a magazine or a hand written one but there is a good chance this was the go to reference book.

Prep time - 30 minutes

Cooking time - 35 minutes

Servings - 14

Difficulty - Easy

You will need:

Ingredients

For the cake

225 grams Stork

225 grams caster sugar

4 medium eggs

225g (8oz) self-raising flour, sieved

1 level teaspoon baking powder

For the filling

3 tablespoons jam

For the vanilla icing

225g (8 oz) icing sugar, sieved

85 grams Stork

1-2 tablespoons milk

½ teaspoon vanilla essence

Instructions

1. Pre-heat your oven to 170°C, 160°C Fan, Gas 4.

   
   

2. Add all of the sponge ingredients into a mixing bowl (Stork, caster sugar, medium eggs, flour and baking powder) and beat with a wooden spoon for 2 - 3 minutes until the mixture is smooth and well combined.

   
   

3. Lightly grease the bases and sides of two 20cm (8 inch) sandwich tins and line the bases with baking paper. Divide your mixture between the two tins.

   
   

4. Pop the two sandwich tins in the middle of your pre-heated oven and bake for 30 - 35 minutes until golden.

   
   

5. Leave to cool for 10 minutes then slide a palette knife around the sides of each cake to loosen. Remove from tin, peel the baking paper from the cakes and leave to cool on a wire rack.

   
   

6. Mix your vanilla icing ingredients (icing sugar, Stork, milk & vanilla essence) in a bowl until smooth and spread through the middle and over the top of your cake.

   
   

7. Spread the jam over the middle, sandwich the two pieces together and dust the top with icing sugar.