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Saturday, 24 November 2012

Concerning Measurements

I have lots of recipes that have come to be favourites in our house. I'd quite like to share them. However...I'm not very good when it comes to writing down the adaptations I've made to recipes over the years. Thus, my recipes are not very helpful as the measurements are somewhat....variable. My chicken pie recipe and cooking process goes something like this:

How much chicken or turkey is left? Not much? You'll need more veg then. Maybe one or two onions. Maybe three. Carrots? One or two, you know, depending. Don't forgot a bit of oil in the pan (I use rape seed, nowadays. It's made locally). You can use butter, if it's Christmas time, because why not? Do you have mushrooms? Chuck some in after the onions and carrots have softened for a bit. Garlic? Can do, only if you fancy. I usually cook my chicken with lemon slices under the breast skin, and the cavity stuffed with lemon halves and squeezed juices. It flavours the meal, and the resulting pie. If I didn't have lemon, then sometimes I slosh a bit of white wine in at this stage and let it reduce.

Oh! Better do the sauce. Melt some butter. About 50g, and then about the same amount of flour. Cook until you get bored of waiting and it starts to look all yellowy. Stock? Yes. Some. A cube, about 400mls water. Put it in a bit at a time, and whisk constantly. It seems a bit gluey? It'll be fine. Right...cream. I think you're supposed to use double, but I always forget that when I'm at the shops and buy single. It never seems to make a difference. How much? A bit. Maybe 2 or 3 tips of the carton (yes, a "tip" is now a measure).

Check it now - does it taste nice? I think so. Needs a bit more flavour? Sprinkle in a teeny bit of Maldon salt. That'll make you feel better. The flavours develop as it cooks.

Rip up the chicken. Oh. There's more than I thought. Meh. It'll be fine. Chuck it in with the veg, and then combine with the sauce. Tip it all into a ceramic oven dish.

Pastry. Flour, lard...you're having a laugh, right? Ready-rolled, all the way. And I forgot to take it out the fridge for its appointed time. Never seems to make a difference. Lay it on top, and then use the scraps to make a pretty picture to go on top. I like to do a flower. Sometimes I do a snowman.

Oven. Temperature? Yes. It is hot. Say, 180ish? Oh, don't forget to brush the pastry with milk and egg. Better take it out the oven and do it

And that is my recipe and the cooking process I regularly undertake for chicken pie. I do forget all those things, and I do measure that haphazardly.
However, I'm reliably informed, by Josie boasting to her friends and my family requesting repeat creations, that it's consistently delicious.

Oh! Forgot! You put frozen peas in when you put the chicken in with the veg. You cannot forget the peas.

Anyway. Where was I? Delicious. Apparently. I can only assume it's really, really difficult to mess up chicken pie.

2 comments:

  1. EVERYTHING goes in at 180 in my oven. It's like all clothes wash at 30.

    ReplyDelete