CHICKEN & HAM PIE RECIPE | BBC GOOD FOOD
When you need something warm and comforting after a long day, there’s nothing like a proper British pie
Provided by Good Food team
Categories Buffet, Dinner, Main course, Supper
Total Time 1 hours 10 minutes
Prep Time 25 minutes
Cook Time 45 minutes
Yield 6
Number Of Ingredients 15
Steps:
- Put the chicken in a large pan with the carrots, potatoes, celery, half the thyme and seasoning. Add stock and bring to the boil. Reduce heat, cover and cook gently for 15 minutes. Set a colander over a large bowl, pour in the pan contents and remove thyme. Reserve 600ml/1 pint stock (rest can be frozen).
- Rinse the pan, return to heat and melt the butter. Cook the onions until soft, about 5 minutes. Stir in the flour, then the reserved stock a little at a time, to make a smooth thick sauce. Add the milk and simmer for 2 minutes. Off the heat, stir in the remaining thyme, lemon juice and parsley. Season.
- Mix together the chicken, vegetables and ham in a deep 2.2litre/4 pint ovenproof dish, preferably with a rim or lip. Pour over the sauce and leave to cool slightly. Preheat the oven to 200C/gas 6/fan 180C.
- Roll out the pastry to about 5cm/2in larger than the top of the dish. Cut a 2.5cm/1in strip from all round the pastry. Brush the rim of the dish with egg and press the strip all round. Brush with egg and lift the pastry on to it, pressing the edges to seal thoroughly. Trim off excess, then mark the pastry edge all round with a fork. Make 4 small slits in the centre. Brush with egg and bake for 25–30 minutes until crisp and golden.
Nutrition Facts : Calories 778 calories, FatContent 39 grams fat, SaturatedFatContent 16 grams saturated fat, CarbohydrateContent 62 grams carbohydrates, SugarContent 8 grams sugar, FiberContent 6 grams fiber, ProteinContent 42 grams protein, SodiumContent 1.86 milligram of sodium
CHICKEN STIR-FRY IN 4 EASY STEPS RECIPE | BBC GOOD FOOD
Asian cooking can be light, healthy and so quick that you’ll think twice before ever ordering a takeaway again!
Provided by Emma Lewis
Categories Dinner, Main course, Supper
Total Time 35 minutes
Cook Time 20 minutes
Yield 4
Number Of Ingredients 13
Steps:
- Velveting the chicken: Slice the chicken into bite-size pieces. Beat together the egg white and 1 tbsp cornflour in a bowl. Tip in the chicken and coat with the mix (see Know-how, top right). Marinate for 15-30 mins (don’t place in the fridge or the mix will harden). Now rinse the rice in a sieve under the cold tap until the water runs clear.
- Making perfect rice: Drain the rice, tip into a pan with a lid and pour over 600ml water and a pinch of salt. Bring the water to the boil, then cook the rice uncovered for 10 mins or so until the water has almost boiled away and small craters appear. Cover with a lid, turn the heat down as low as it will go and cook for 10 mins more.
- Getting the ingredients ready: Strip the ginger skin with a teaspoon and finely chop until you have 1 tbsp. Halve the pepper and trim off the stalk, inner pith and seeds. Cut into bite-size pieces. Peel the shallot and garlic clove, then thinly slice. Trim the ends off the chilli, if using, removing the seeds if you like it milder, and cut into thin slices. Remove the chicken from the egg marinade and pat dry with kitchen paper.
- Foolproof stir-frying: Heat a wok and pour in 1 tbsp oil. Cook the chicken for 7-10 mins, tossing until just cooked. Set aside. Pour in some more oil if you need to. Add the pepper and cook for 1 min, then cook the ginger, shallot and garlic for 1-2 mins more. Combine the fish sauce, lime juice, 50ml water and 1 tsp cornflour. Tip into the wok, then add the chicken. Cook for 1 min, stir through the basil, then serve with the rice.
Nutrition Facts : Calories 501 calories, FatContent 5 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 76 grams carbohydrates, SugarContent 3 grams sugar, FiberContent 2 grams fiber, ProteinContent 42 grams protein, SodiumContent 1.02 milligram of sodium
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CHICKEN & CHICKPEA RICE RECIPE | BBC GOOD FOOD
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Total Time 40 minutes
Category Dinner, Main course, Supper
Calories 417 calories per serving
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