W2D-012 Cookery matters-0.txt
PIES WITH A PUNCH

A notice in the butcher's shop window announcing how many days until Christmas jolts the imagination and fills me with that feeling of pre-Christmas entertaining. So often the idea of a pie and a glass of punch party has immense appeal for those who like to entertain but want to keep it fairly casual and simple.

I always prefer simple dishes to fussy ones and at this busy time of the year I turn my back on dishes with vigorous demands of split second timing. I have arrived at a selection of pies such as Snap Crackle Chicken; tender strips of chicken tossed in Parmesan cheese and served with slices of aubergine and a rich tomato sauce, or a Crustless Quiche which does not require making and rolling out pastry. Try the Bacon Muffins which go so well with a glass of Mulled Wine punch and create that instant cosy appeal by pulling up a chair and sitting down in front of a Calor gas living flame fire with instant heat and atmosphere at the press of a button.

So many of these pies can be made in advance but I remember vividly one day was set aside as the main baking and cooking day. How easy life would have been with the Cannon Classique cooker with two large ovens ideal for the family who enjoys entertaining or have a lot to feed.

Punch is always popular and the smell of Mulled Wine punch simmering on top of the hob is wonderful. Don't forget to offer the choice of an non-alcoholic drink for those who may prefer it.

Raised chicken and ham pie
Hot Water Crust Pastry
170 ml/6fl oz water 115g/4 oz butter 115g/4 oz lard or unsaturated fat 450g/1 lb flour 1 egg yolk 1 tsp salt

Filling

450g/1 of cooked chicken pieces 225g/ 1/2 lb cooked ham 225g/ 1/2 lb mushrooms lightly cooked 1 dsp chopped parsley salt, pepper, pinch cayenne pepper

To make the pastry

This quantity makes enough to line a 1.41 (2.5 pint) mould or 200mm (8 in) cake tin.

Warm the mixing bowl and sieve the flour and salt into it. Make a well in the centre and hide the egg yolk in the flour. Heat the butter, lard and water in a saucepan, and when boiling make sure that the fat has melted before boiling point is reached. Pour into the flour and egg, mixing well with a spoon or knife. When the dough has cooled slightly turn onto a floured surface and knead until the pastry is smooth. It is a good idea to cover the pastry with cling film and leave it to rest at this stage for 15-20 minutes. Then use two-thirds to line the pie dish (keeping one-third for the topping) pressing firmly into the tin.

Pack the cooked chicken, ham and mushrooms well into the tin, brush the top edge on the pastry with beaten egg, place the rolled-out third of pastry on top, and, using fingers, seal well on top. Decorate with pastry leaves, and make a hole to allow the steam to escape. Bake at gas 5 for 30-35 minutes.

Crustless Quiche

A very easy and quick dish which does not involve the making and rolling of pastry. A variety of fillings can be used.

170g/6ozs self-raising flour 55g/2ozs bran 6 eggs 1/4 teaspoonful salt 85g/3ozs unsaturated margarine 425 ml/ 3/4 pint of milk 1 large onion finely chopped 115g/4 ozs mushrooms 1 small tin salmon 225g/8ozs broccoli frozen Sprinkling of dill and freshly milled black pepper Grated cheese to flavour and garnish

Sieve the flour and salt into a large bowl, then rub in the margarine. Add the bran. Whisk the eggs, milk and cheese mixing well with the salmon and broccoli. The onion and mushrooms can be slightly cooked in the pan before also adding at this stage.

Grease a quiche dish, then mixing well pour mixture into the dish and bake in the middle shelf of a preheated oven gas mark 5 for 30 minutes until golden brown and well risen. Cut and serve hot or cold with wedges of lemon. Good with tomato and basil salad. For extra flavour, try a sprinkling of dill and freshly milled black pepper.

Turkey and Almond Crumble with Crisp Celery

The secret of success with this dish is in the careful making of the buttery breadcrumbs. The addition of a crisp layer of celery gives this dish an element of surprise.

Crumble Topping

8 slices white bread, crusts removed 55g/2oz butter 1/2 tsp salt 1/2 tsp ground mace 115g/4oz flaked almonds 1 head celery 3 tablespoons chopped parsley

Sauce

55g/2oz butter 55g/2oz plain white flour 850 ml/1.5 pints milk 1 chicken stock cube 55g/2oz grated cheese (Parmesan) 450g/1 lb turkey or chicken pieces 1/2 tsp mustard

Cut the turkey into bite sized pieces and arrange in a large fairly shallow ovenproof dish. Cooked turkey can be used for this dish but if using uncooked turkey or chicken lightly fry in a pan ensuring the flesh is well cooked and a light golden brown.

Next make the sauce, melt the fat in a pan, add the flour and blend well with the milk and blended stock cube (dissolve in 2-3 tbsp boiling water) bring to the boil and simmer gently for 1-2 mins. Add the grated cheese and mustard then pour over the turkey pieces.

Finally make the crumble topping. Melt the butter in a saucepan then add the salt, mace, breadcrumbs and almonds and cook for two mins until the crumbs become well coated and golden brown.

Layer the celery over the turkey and sauce and then finally sprinkle the crumble topping over the celery. Bake in oven gas mark 5 for 25-30 mins. Serve piping hot garnished with freshly chopped parsley.

Bacon Muffins

These are delicious served warm with a glass of hot mulled wine.
Makes about 14.
Preparation time: 20-25 mins Cooking time: 35-40 mins Oven setting gas 5 85g/3 oz back bacon 340g/12oz self raising flour 2 tsp baking powder 1 tbsp chopped parsley 2 eggs, size 2, beaten 115g/4oz butter, melted and cooled 140ml/ 1/4 pint milk

1. Cut the rind and excess fat off the bacon and finely chop the meat. 2. Sieve the flour and baking powder into a bowl. 3. Stir in the chopped parsley and lightly cooked bacon. 4. Pour in the beaten egg and melted butter. Beat well, adding enough milk to form a dropping consistency. 5. Spoon the mixture into 14 muffin tins or deep patty tins. Bake in a preheated oven for 20-25 mins gas 4. Serve warm.
