Category: mushroom

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cherries chicken mascarpone mushroom pie

30 minute chicken pie, smashed carrots and mascarpone cherries

30 minute chicken pie with smashed carrots

At the risk of sounding like a raging sycophant, I haven’t yet come across a Jamie 30 Minute Meal that isn’t a) extremely doable in the time, and b) darn tasty to boot. But they just are!

This chicken pie is no exception. A rich and tasty pie that ticks all the “chicken pie please” boxes. There’s supposed to be peas & lettuce simmered in stock with this too, but the carrots were enough for me.

Dessert was a rapid and shameless quick switcheroo from a different 30 minute meal, but just what I fancied. Thick, creamy and sweet too.

30 minute chicken pie, smashed carrots and mascarpone cherries (serves 2):

For the pie:

2 skinless chicken breasts, sliced into 1 cm pieces

1 red onion, peeled

7 – 8 chestnut mushrooms

1 tablespoon flour

1 teaspoon English mustard

1 tablespoon creme fraiche

200ml chicken stock

A few sprigs of thyme, leaves picked

½ nutmeg

1 sheet of pre-rolled puff pastry

1 egg

For the smash:

4 – 5 carrots

Handful of parsley, roughly chopped

For the mascarpone cherries:

½ tin cherries

150g tub mascarpone

A little milk

1 heaped teaspoon icing sugar

Some shortbread biscuits

  1. Get the oven on 200°C, the kettle full and boiling, a big frying pan on a low heat, a large lidded saucepan on a low heat and chuck the thick slicer disc in the food processor.
  2. Add a little oil and butter to the frying pan, add the chicken and fry for a couple of minutes. Throw the mushrooms and onion into the food processor, slice and add to the pan. Stir in the flour, work it around the pan then add the mustard, creme fraiche, stock, thyme and nutmeg. Leave to simmer.
  3. Slice the carrots in the food processor and add to the saucepan. Cover with water from the kettle and bring up the heat – simmer for 15 minutes until tender.
  4. Check the chicken mix for seasoning, then tip into a baking dish. Cover with a sheet of puff pastry and slice liberally with a knife, then brush over the beaten egg. Pop in the oven for 15 minutes or until golden and puffed up.
  5. For the dessert, crumble some biscuits in the bottom of a serving bowl. Mix the mascarpone with some milk to slacken to a creamy paste, then stir in the sugar. Plop this on top of the biscuit and dot with cherries, tipping on a little of the tin juice with it. Put to one side until dinner’s done.
  6. Back at the carrots, if they’re tender drain, season, add a splash of oil and seasoning, then stir through the parsley. Get the pie out of the oven and start eating!
Categories
mushroom tomato turkey wine

turkey bolognese

I’m a sucker for any bolognese recipes. It’s lifted from my favourite cookbook of 2010, Leon 2. The appeal of this one is in the turkey mince, both healthy and cheap. It’s never going to replace ‘proper’ bolognese but it’s dead easy, very tasty and freezes like a dream. Give it a try.

Turkey bolognese:

1 onion, finely diced

4 cloves garlic, minced

500g turkey mince

250g mushrooms, sliced

2 tins of tomatoes

Big glass of white wine

500ml chicken stock

Parmesan

Spaghetti

  1. In a large casserole pan, fry some onion in a little oil. When tender add the garlic and turkey and fry until browned.
  2. Add the mushrooms, fry for a minute then add the tomatoes, wine and stock. Pop the lid on and simmer gently for an hour and a half.
  3. When it’s ready, cook the spaghetti according to the packet instructions. Toss with the mince mix and grate over some fresh parmesan to serve.
Categories
chicken courgettes curry food mushroom nam pla

thai green curry

There are times when only the fire, sweetness and creamy sour hit of a Thai curry will do. I’d not cooked one before so I chickened out slightly and bought a ready-made paste. It was very tasty but a leeetle on the spicy side – I’ll use a bit less next time.

I agree that chestnut mushrooms and courgettes are inauthentic but the earthiness and body they offer really match up.

Thai green curry:

2 chicken breasts, diced

1 courgette, sliced

250g chestnut mushrooms, sliced

2 teaspoons Thai green curry paste (I used Barts)

Half a teaspoon green peppercorns

400ml coconut milk

200ml chicken stock

4 kaffir lime leaves, shredded

Few splashes of nam pla

Bunch of coriander

  1. Fry the chicken in a little oil until coloured all over and remove to one side. Fry the courgette and mushroom in the same pan until they start to turn tender. Again, put to one side.
  2. Fry the paste for a minute to release the oils, then add the pepper corns. Add the milk and stock and bring to a boil. Pop the chicken and veg back in the pan and continue to simmer for about ten minutes, until the chicken is cooked through and the sauce has reduced to a creamy consistency.
  3. Add the lime leaves and nam pla to taste, and serve with inauthentic but really tasty basmati rice. Garnish with torn coriander.
Categories
asparagus food mushroom pasta

tagliatelle with mushrooms and asparagus

Well lookee here, another Ottolenghi recipe. And yes, it’s from Plenty, since you ask. It’s one of those kind of throw-it-in pasta recipes that I like, where the sauce is made in the same time as the pasta boils. In Ottolenghi’s original recipe it’s not explicit but you work out that you need four pans going at once which is a little mean. I’ve simplified mine down so you have a far-more-acceptable 1 frying pan + 1 saucepan combo. The crunch provided by the breadcrumb topping is a winner, I will certainly use it elsewhere.

Based on Yotam Ottolenghi’s crunchy pappardelle recipe.

Tagliatelle with mushrooms and asparagus (serves 2):

Handful of breadcrumbs

Zest of 1 lemon

1 garlic clove, grated

4 tagliatelle nests

Small bundle of asparagus, chopped into pieces

250g chestnut mushrooms, quartered

3 thyme sprigs, leaves picked

100ml white wine

150ml double cream

A tablespoon of chopped parsley

  1. Combine the breadcrumbs, garlic and lemon and fry in a hot, dry pan until the breadcrumbs are browned and toasted. Toss often to ensure they don’t catch on one side. Remove from the pan to one side and wipe it down with kitchen towel.
  2. In the same pan, add a little olive oil and fry the mushrooms and thyme until they start to soften. When tender add the white wine and bubble hard until this reduces by half.
  3. Boil the pasta according to the packet instructions. When there’s 4 minutes to go, chuck in the asparagus pieces. Drain the lot together but reserve a little cooking water.
  4. Back in the pan, add the cream and allow to come to a simmer. Check for seasoning and add a splash of pasta water, then stir the lot together thoroughly so the sauce coats the pasta and asparagus. Chuck on some parsley and serve topped with the crispy breadcrumbs.
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