Barossa Chook and Mushroom Pie arossa Chook and Mushroom ...
29/05/2013
Barossa Chook and Mushroom Pie with Salad Greens and Barossa Tomato Sauce - Maggie Beer, a Barossa Food Tradition
Barossa Chook and Mushroom Pie with Salad Greens and Barossa Tomato Sauce Winter and Autumn
Dinner or Lunch
Serves 6 INGRED IENTS 6 pieces free range chicken maryland skin on to taste salt flakes to taste freshly ground black pepper 3 tbspn Extra Virgin Olive Oil 2 cups Chicken Stock 50g unsalted butter softened 7 large mushrooms chopped 1/4 cup unbleached plain flour 200ml cream 2 tbspn flat leaf parsley chopped
Barossa Chook and Mushroom Pie METHO D
2 tbspn oregano chopped 2 tbspn thyme chopped
1
Pre-heat the oven to 200°C.
2
Season the Chicken Maryland with sea salt and pepper.
3
Butter a baking dish. Place the seasoned chicken Maryland into the baking dish, drizzle with Extra Virgin Olive Oil, and put into the oven to roast for 20 minutes.
4
Remove from the oven and allow to rest for 15 minutes, loosely covered with foil.
1 egg
5
Meanwhile, heat the Chicken Stock over a medium high heat in a small pot.
1/4 cup milk
6
Place a large saucepan over high heat, add the butter and once this has turned nut brown, add a dash of Extra Virgin Olive Oil to inhibit burning. Add the mushrooms and fry for 4 to 5 minutes.
Salad Greens
7
Sprinkle the flour over the mushrooms and cook for a further couple of minutes.
50g rocket
8
Gradually stir in the hot stock, then the cream. Simmer gently until the mixture has thickened.
9
Remove the meat from the Maryland and chop in to 1 centimetre pieces, then fold through with the herbs into the mushroom mixture. Season to taste.
Sour Cream Pastry You'll need to make:
1 batch Sour Cream Pastry
1 white witlof leaves removed
1/2 radicchio roughly torn 1 baby cos 1 1/2 tbspn Extra Virgin Olive Oil 1 1/2 tspn Aged Red Wine Vinegar
10
Refrigerate until chilled.
11
Make the pastry and once chilled, roll to 3 mm thick and cut to line greased pie dishes, leaving a “lip” over the edge.
To season sea salt
12
Cut out six smaller rounds – these are the pie lids.
To season freshly cracked black pepper
13
Fill the cases with the chilled chicken mixture. Egg wash the pastry lip and seal the lids in place. Trim the pastry and score the top of each pie. Egg wash the tops of the pies and refrigerate for 20 minutes.
1/2 tspn Vino Cotto
14
Increase the oven temperature to 220°C.
15
Place the pies onto a flat baking tray then place in the oven and bake for 20 minutes. Reduce oven to 180C and bake for a further 5 – 10 minutes until golden brown.
BARO SSA C HO O K AND MUSH RO O M P IE W IT H SALAD GREENS AND BARO SSA TO MATO S A U C E appears in Good Food and Wine Show 16
www.maggiebeer.com.au/recipes/barossa-chook-and-mushroom-pie-with-salad-greens-and-barossa-tomato-sauce
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29/05/2013
16
Barossa Chook and Mushroom Pie with Salad Greens and Barossa Tomato Sauce - Maggie Beer, a Barossa Food Tradition
Remove from the oven and serve.
Game and Poultry 43
Salad of Greens
17
Wash all of the salad greens and spin dry well so that there is no residual moisture on the leaves, set aside.
18
To make the salad dressing place the Olive Oil, Red Wine Vinegar and Vino Cotto into a mixing bowl, whisk together and season to taste, set aside.
19
Place all ingredients into a mixing bowl and lightly dress with Maggie’s salad dressing. Dress salad at table before serving, season with salt and pepper.
20
Serve Chicken Pie with Salad Greens and Barossa Tomato Sauce.
CON T EN T © MA G G I E BEER P R ODUCT S 2013
www.maggiebeer.com.au/recipes/barossa-chook-and-mushroom-pie-with-salad-greens-and-barossa-tomato-sauce
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Barossa Chook and Mushroom Pie with Salad Greens and Barossa Tomato Sauce - Maggie Beer, a Barossa Food Tradition
Barossa Chook and Mushroom Pie with Salad Greens and Barossa Tomato Sauce Winter and Autumn
Dinner or Lunch
Serves 6 INGRED IENTS 6 pieces free range chicken maryland skin on to taste salt flakes to taste freshly ground black pepper 3 tbspn Extra Virgin Olive Oil 2 cups Chicken Stock 50g unsalted butter softened 7 large mushrooms chopped 1/4 cup unbleached plain flour 200ml cream 2 tbspn flat leaf parsley chopped
Barossa Chook and Mushroom Pie METHO D
2 tbspn oregano chopped 2 tbspn thyme chopped
1
Pre-heat the oven to 200°C.
2
Season the Chicken Maryland with sea salt and pepper.
3
Butter a baking dish. Place the seasoned chicken Maryland into the baking dish, drizzle with Extra Virgin Olive Oil, and put into the oven to roast for 20 minutes.
4
Remove from the oven and allow to rest for 15 minutes, loosely covered with foil.
1 egg
5
Meanwhile, heat the Chicken Stock over a medium high heat in a small pot.
1/4 cup milk
6
Place a large saucepan over high heat, add the butter and once this has turned nut brown, add a dash of Extra Virgin Olive Oil to inhibit burning. Add the mushrooms and fry for 4 to 5 minutes.
Salad Greens
7
Sprinkle the flour over the mushrooms and cook for a further couple of minutes.
50g rocket
8
Gradually stir in the hot stock, then the cream. Simmer gently until the mixture has thickened.
9
Remove the meat from the Maryland and chop in to 1 centimetre pieces, then fold through with the herbs into the mushroom mixture. Season to taste.
Sour Cream Pastry You'll need to make:
1 batch Sour Cream Pastry
1 white witlof leaves removed
1/2 radicchio roughly torn 1 baby cos 1 1/2 tbspn Extra Virgin Olive Oil 1 1/2 tspn Aged Red Wine Vinegar
10
Refrigerate until chilled.
11
Make the pastry and once chilled, roll to 3 mm thick and cut to line greased pie dishes, leaving a “lip” over the edge.
To season sea salt
12
Cut out six smaller rounds – these are the pie lids.
To season freshly cracked black pepper
13
Fill the cases with the chilled chicken mixture. Egg wash the pastry lip and seal the lids in place. Trim the pastry and score the top of each pie. Egg wash the tops of the pies and refrigerate for 20 minutes.
1/2 tspn Vino Cotto
14
Increase the oven temperature to 220°C.
15
Place the pies onto a flat baking tray then place in the oven and bake for 20 minutes. Reduce oven to 180C and bake for a further 5 – 10 minutes until golden brown.
BARO SSA C HO O K AND MUSH RO O M P IE W IT H SALAD GREENS AND BARO SSA TO MATO S A U C E appears in Good Food and Wine Show 16
www.maggiebeer.com.au/recipes/barossa-chook-and-mushroom-pie-with-salad-greens-and-barossa-tomato-sauce
1/2
29/05/2013
16
Barossa Chook and Mushroom Pie with Salad Greens and Barossa Tomato Sauce - Maggie Beer, a Barossa Food Tradition
Remove from the oven and serve.
Game and Poultry 43
Salad of Greens
17
Wash all of the salad greens and spin dry well so that there is no residual moisture on the leaves, set aside.
18
To make the salad dressing place the Olive Oil, Red Wine Vinegar and Vino Cotto into a mixing bowl, whisk together and season to taste, set aside.
19
Place all ingredients into a mixing bowl and lightly dress with Maggie’s salad dressing. Dress salad at table before serving, season with salt and pepper.
20
Serve Chicken Pie with Salad Greens and Barossa Tomato Sauce.
CON T EN T © MA G G I E BEER P R ODUCT S 2013
www.maggiebeer.com.au/recipes/barossa-chook-and-mushroom-pie-with-salad-greens-and-barossa-tomato-sauce
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