HAM, TURKEY & SPROUT PIE RECIPE | BBC GOOD FOOD
Great for using up leftovers from Christmas dinner. If you don’t fancy turkey, use chicken instead.
Provided by Good Food team
Total Time 1 hours 25 minutes
Prep Time 30 minutes
Cook Time 55 minutes
Yield 6
Number Of Ingredients 14
Steps:
- Heat oven to 200C/180C fan/gas 6. In a large frying pan, soften the onion and celery in the butter for about 10 mins. Stir the flour into the veg until completely absorbed, then gradually stir in the stock. Simmer to a sauce consistency, then stir in the cream, mustard and cheese, followed by the turkey or chicken, ham and sprouts. Take off the heat and season well.
- Tip the pie filling into a baking dish. Unroll the shortcrust pastry and, if you need to, roll a little thinner until it’s big enough to cover the pie dish. Divide the pastry into 6 portions by pricking lines with the prongs of a fork. These pricked lines will also work as air holes for the steam to escape, so you don’t need to use a pie funnel. Lift the pastry onto the pie dish. Crimp or pinch the edges to seal the pastry to the dish, and glaze the top with a little milk or egg. Scatter with the extra cheese and bake for 30-40 mins until golden and crisp.
- Leave the pie to cool for 5-10 mins, then serve with mash and greens, if you like.
Nutrition Facts : Calories 662 calories, FatContent 38 grams fat, SaturatedFatContent 18 grams saturated fat, CarbohydrateContent 34 grams carbohydrates, SugarContent 4 grams sugar, FiberContent 3 grams fiber, ProteinContent 43 grams protein, SodiumContent 2.6 milligram of sodium
CARBONNADE FLAMANDE RECIPE | BBC GOOD FOOD
Cook a classic ale casserole with chunks of meaty beef
Provided by Good Food team
Categories Dinner
Total Time 3 hours 30 minutes
Prep Time 1 hours 30 minutes
Cook Time 2 hours
Yield 4
Number Of Ingredients 14
Steps:
- Marinate the beef overnight in the ale with the garlic and bay leaves. The next day, drain the beef from the marinade, reserving the marinade. Pat the meat dry with kitchen paper and toss it in the seasoned flour until evenly coated. Shake off any excess flour.
- Heat 2 tbsp of the olive oil in a large flameproof casserole until hot. Fry the beef in 3-4 batches for about 5 minutes per batch, stirring occasionally, until it is a rich golden brown all over. You may need to add a little more oil between batches but make sure it is hot again before adding the next batch. Remove the meat with a slotted spoon to a plate and set aside. Don’t worry if the bottom of the casserole is starting to brown, this all adds to the flavour of the finished dish.
- Lower the heat to medium and fry the pancetta in the casserole for 6-8 minutes, stirring occasionally, until crisp and golden. Scoop the pancetta out with a slotted spoon and set aside with the beef.
- Preheat the oven to fan 140C/conventional 160C/gas 3. Tip the carrots, onions and leek into the casserole and fry, stirring occasionally, until they start to brown – this takes about 12 minutes. Spoon in the tomato purée and continue to cook for 2 minutes, stirring constantly.
- Add the beef and pour in the reserved marinade. Bring to a simmer, scraping any sticky bits off the bottom of the pan, then add all the beef stock and bouquet garni to the casserole. Season with salt and pepper and bring everything to the boil. Remove from the heat. Cover with a lid and cook in the oven for 2 hours, stirring once halfway through. (The carbonnade may now be left to cool and frozen for up to 1 month. Add 100ml/31⁄2 fl oz more stock to the sauce when reheating.) When the beef is ready, taste for seasoning and add more salt and pepper if you think it needs it. Scatter the chopped parsley over the top and serve straight from the casserole, with creamy mash or jacket potatoes and buttered greens or cabbage.
Nutrition Facts : Calories 830 calories, FatContent 42 grams fat, SaturatedFatContent 16 grams saturated fat, CarbohydrateContent 23 grams carbohydrates, FiberContent 3 grams fiber, ProteinContent 86 grams protein, SodiumContent 3.17 milligram of sodium
More about "400ml to oz recipes"
CHICKEN PAPRIKASH RECIPE - BBC FOOD
From bbc.co.uk
Reviews 4.2
- When ready to serve, stir the soured cream into the chicken and serve with the dumplings.
HOT RED CHILLI SAUCE RECIPE - BBC FOOD
From bbc.co.uk
Reviews 4
Cuisine Mexican
- Funnel into a sterilised glass bottle or jar and seal. It will keep for about 3 months in the fridge.
HAM, TURKEY & SPROUT PIE RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 25 minutes
Calories 662 calories per serving
- Leave the pie to cool for 5-10 mins, then serve with mash and greens, if you like.
CARBONNADE FLAMANDE RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 3 hours 30 minutes
Category Dinner
Cuisine Belgian
Calories 830 calories per serving
- Add the beef and pour in the reserved marinade. Bring to a simmer, scraping any sticky bits off the bottom of the pan, then add all the beef stock and bouquet garni to the casserole. Season with salt and pepper and bring everything to the boil. Remove from the heat. Cover with a lid and cook in the oven for 2 hours, stirring once halfway through. (The carbonnade may now be left to cool and frozen for up to 1 month. Add 100ml/31⁄2 fl oz more stock to the sauce when reheating.) When the beef is ready, taste for seasoning and add more salt and pepper if you think it needs it. Scatter the chopped parsley over the top and serve straight from the casserole, with creamy mash or jacket potatoes and buttered greens or cabbage.
CHICKEN PAPRIKASH RECIPE - BBC FOOD
From bbc.co.uk
Reviews 4.2
- When ready to serve, stir the soured cream into the chicken and serve with the dumplings.
HOT RED CHILLI SAUCE RECIPE - BBC FOOD
From bbc.co.uk
Reviews 4
Cuisine Mexican
- Funnel into a sterilised glass bottle or jar and seal. It will keep for about 3 months in the fridge.
HAM, TURKEY & SPROUT PIE RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 25 minutes
Calories 662 calories per serving
- Leave the pie to cool for 5-10 mins, then serve with mash and greens, if you like.
CARBONNADE FLAMANDE RECIPE | BBC GOOD FOOD
From bbcgoodfood.com
Total Time 3 hours 30 minutes
Category Dinner
Cuisine Belgian
Calories 830 calories per serving
- Add the beef and pour in the reserved marinade. Bring to a simmer, scraping any sticky bits off the bottom of the pan, then add all the beef stock and bouquet garni to the casserole. Season with salt and pepper and bring everything to the boil. Remove from the heat. Cover with a lid and cook in the oven for 2 hours, stirring once halfway through. (The carbonnade may now be left to cool and frozen for up to 1 month. Add 100ml/31⁄2 fl oz more stock to the sauce when reheating.) When the beef is ready, taste for seasoning and add more salt and pepper if you think it needs it. Scatter the chopped parsley over the top and serve straight from the casserole, with creamy mash or jacket potatoes and buttered greens or cabbage.
CHICKEN PAPRIKASH RECIPE - BBC FOOD
From bbc.co.uk
Reviews 4.2
- When ready to serve, stir the soured cream into the chicken and serve with the dumplings.
HOT RED CHILLI SAUCE RECIPE - BBC FOOD
From bbc.co.uk
Reviews 4
Cuisine Mexican
- Funnel into a sterilised glass bottle or jar and seal. It will keep for about 3 months in the fridge.
AMAZON.COM: ONLINE SHOPPING FOR ELECTRONICS, APPAREL ...
From amazon.com
BEST SATAY SAUCE | COMMUNITY RECIPES | NIGELLA'S RECIPES ...
From nigella.com
HEALTHIER HOMEMADE RECIPES OF YOUR FAVOURITE TREATS - 9KITCHEN
From kitchen.nine.com.au
AMAZON.COM: ONLINE SHOPPING FOR ELECTRONICS, APPAREL ...
From amazon.com
BEST SATAY SAUCE | COMMUNITY RECIPES | NIGELLA'S RECIPES ...
From nigella.com
HEALTHIER HOMEMADE RECIPES OF YOUR FAVOURITE TREATS - 9KITCHEN
From kitchen.nine.com.au
AMAZON.COM: ONLINE SHOPPING FOR ELECTRONICS, APPAREL ...
From amazon.com
BEST SATAY SAUCE | COMMUNITY RECIPES | NIGELLA'S RECIPES ...
From nigella.com
HEALTHIER HOMEMADE RECIPES OF YOUR FAVOURITE TREATS - 9KITCHEN
From kitchen.nine.com.au