Champignon The Wonder Pie!

Gazing into the garden while sipping my first coffee of the day, there is an Autumnal air about it.  The early sunshine is just peaking over the rooftops, causing the dew laden lawn to shimmer in the sunlight & perfectly summing up the Summer.

August has been very much “all or nothing”, either a raging hot heatwave or shivering shade, deluge or drought, & nothing inbetween.  The poor plants don’t seem to know which way to turn & our multi-tasking willow tree has been happily soaking up the excess water, whilst providing welcome cool shade to the local wildlife.  There are baby olives on our little olive tree trying to ripen, green tomatoes just starting to blush red & a bounty of blackberries waiting patiently to be plucked.  The garden seems to be clinging on by it’s very leaf-tips to the last days of Summer, as Autumn has quietly arrived & begun to unpack her colourful attire across the landscape.

Before Autumn settles in, there are some comforting meals we can indulge in to soften the seasonal switch.  Fresh produce is all around us, just waiting to be turned into tasty transitional treats.  Some of my best ideas come from mooching around the markets, shopping when everyone else is sat in traffic (or still in bed), & picking up some fabulous bargains.  The early bird always catches her worm & although thankfully not very worm-like, earthy foods have caught my eye recently – the beautiful but humble mushroom.

Soft, light & flavoursome, mushrooms are one of the most versatile ingredients in cooking.  They go with pretty much everything, adding both subtle & substantial flavour to dishes, & the variety is truly amazing!  From the tiny to the tawny, closed cup or open, the frilly or the flat, these fabulous funghi are just waiting to be turned into delicious dishes!

As I wanted them to be the main attraction, I created my Champignon the Wonder Pie – a delicate mushroom & vegetable stew, tucked in under a crisp comforting blanket of buttery puff pastry.   This is one of those lazy afternoon recipes to make, rather relaxing & a little therapeutic even.  Although simple to make, there is going to be some prep involved – I hear you groaning, but I promise it’s all easy stuff, no mysterious ingredients & worth every minute when you taste the results. 

Firstly, you’re going to need vegetable stock – use either a stock cube or fresh, whatever works best for you & the time you have available.  I make my own & freeze it, as it uses up all the veg trimmings & you know what’s in it (too much salt & mushrooms = watery mess & a soggy pie).  My easy vegetable stock recipe means no standing around watching pans either.  You’ll need a couple of carrots, an onion, two celery sticks & a handful of fresh herbs (half a dozen Sage leaves, some sprigs of Thyme & a couple of Rosemary stems work well), along with any mushroom stems, parsnip, bean or pea trimmings – wash everything well to remove grit & dirt, then chuck them all in a roasting tin with 2-3 pints of cold water, a splash of olive oil & a few good grinds of black pepper & sea salt.  Cover it with foil to seal in all the juices & bake at 200*C for just over an hour, then strain & that’s it.  Use it fresh, stick it in the fridge for a couple of days or freeze it.  Save the veggies to whizz up into soups or sauces & pour any leftovers into jars for the fridge or ice cube trays to freeze.

If you prefer, you can swap the vegetable stock for chicken stock (as long as your guests are not vegetarian) – both work well & it tastes just as lovely either way.  A little bit of tasty trivia for you here: vegetable stock is actually a broth, as stock refers to a liquid that has bones cooked in it.

Next, although I have used two types of pastry (shortcrust for the base & puff for the lid), you could use shortcrust all over or just use shop-bought puff lids if time is limited – please make sure it’s proper all-butter puff to do your pie proud.  If you do fancy having a go at making your own, here’s the link to my puff pastry recipe: https://hopeyourehungry.co.uk/puff-up-the-volume/   You will only need half the amount, so reduce the measurements accordingly.  It’s easy to make & just needs an hour to rest in the fridge before rolling, so you could make this while the stock is in the oven.

Ready to bake it happen?  Hands washed, aprons on & here we go!

What you need:

For the filling:
250g Mushrooms approx (I’ve used closed cup & flat but use what you like here)
1 stick of Celery
1 medium Carrot
1 medium Red Onion
2 tablespoons of Sweetcorn
100ml Vegetable Stock approx
25g Salted Butter
25g Plain Flour
1 tablespoon Extra Virgin Olive Oil

For the base Pastry:
6oz Plain Flour, plus extra for rolling out & prepping your tin
2oz Salted Butter, plus extra for your tin
1 large Egg
A little cold water, about a tablespoon

4oz Puff Pastry (see link above to make fresh or buy all-butter puff pastry)
2 teaspoons grated Parmesan or Medium Cheddar
1 Egg & 2 tablespoons of Milk, whisked together to make egg wash

What to do:

Pre-heat the oven to 220*C & prepare a pie tin.  I’ve used an 8″ square cake tin because it was handy.  Smudge a little butter around the inside of the tin & then sprinkle with flour.  Tip out the flour (save for rolling out) & set the tin aside.

Time to prepare your vegetables!  Give them all a good wash in cold water & remove the onion outer skin.  Top & tail all of them, chop finely & set aside.

Prepare the mushrooms next.  Give them a good wipe with a damp cloth to remove any dirt or grit (if they’re small, use a pastry brush).  Take out about half a dozen & set to one side whole.  Chop the rest up finely & set aside too.

Heat a large frying pan or skillet.  Add the butter & oil, mixing well until melted together.

Add the carrot, onion & celery, stirring well to coat in the oil butter mixture, then fry on a medium heat for 3 or 4 minutes.  Give them a nudge around the pan from time to time, so they don’t catch & burn.  You want them to soften slightly, but not go squishy.

Add the mushrooms & give everything a good stir fry for a couple of minutes.

Sprinkle in the plain flour around the pan & stir fry everything together until the flour has disappeared.  This is going to make a roux in the pan, as it will absorb the butter & oil in the mixture, thickening everything up nicely.

Add the stock gradually & stir well into the mixture, making a smooth sauce.  When everything is combined, turn off the pan.

Slice up the whole mushrooms you saved into bite-sized bits & stir them into the stew.

Make the base pastry by rubbing the butter into the flour.  Add the egg & stir into the flour mixture using a metal spoon or knife.  As it starts to come together, add a trickle of the cold water to form a soft dough.

Turn it out onto a floured surface, sprinkle a little flour on top & roll out until slightly larger than the size of your tin all around.

Flop the pastry over your rolling pin & carefully lift into the tin, draping it inside as you do so.  Press gently into all the edges & leave a little hanging over the tin (to attach the puff pastry lid to later).  Try using the end of the rolling pin for this, as it’s smooth & won’t tear your pastry.

Roll out the puff pastry to just over the size of your pie tin & set aside.

Tip the mushroom pie filling into the pastry lined tin & spread out well.  Dip your finger in a cup of cold water & run it around the edge of the pastry.

Put the puff pastry lid on top & press the edges down to seal the pastry base to the lid.  Prick all over with a fork or a sharp knife.

Brush with a little egg wash all over.  If you want to make little pastry decorations with the leftover bit of puff, do that now & lay them on top, then brush them too (not too many though).  Sprinkle with a little grated Parmesan.

Bake in the oven for about 25 -30 minutes, until thoroughly golden & the layers are starting to show at the edges.  The sides of the pastry will come away from the tin slightly when it’s ready.

Put the pie tin on a cooling rack for a few moments to relax before serving.  That’s it!  Just get everyone around the table & dig in!   Meaty but meatless, this mushroom-packed pastry goes well with either a generous scoop of cheesy mashed potatoes & steamed crisp vegetables, or a zesty green salad scattered with a few spots of aged Balsamic vinegar & toasted pine nuts.  Slice it up cold for a luscious leftover lunch or freeze in slices for indulgent lazy suppers after a long day at work.

However you serve it, this crispy champignon-crammed pie is the perfect comfort food for chilly almost-Autumn evenings.  Stay hungry! 😉 Aimee x

 

 

 

 

 

 

 

 

Swing Your Panés!

Looking out of the window earlier this morning, the garden seemed like it had been dusted with a sprinkling of finely powdered icing sugar, as a layer of frost had settled all over.  Fresh, frosty mornings are always a good excuse to snuggle under the duvet for an extra five minutes (especially as it’s so cold at 5.00am), but every Wintry frost-filled day is another one closer to Spring.  Evenings are beginning to stay lighter,  plus we’ve had bright yellow sunshine & crisp blue skies, bringing a little hope that Winter is on the wane (although it’s been snowing up the road from here & I’m not shedding the thermals just yet).  

Here we are speeding through January, the sugar-free month of sparseness & salads, wine denial & working out, when fast food becomes forbidden.  Whether you’re worn out or just going without, it’s bound to make people a bit tetchy to say the least!  At times like these, you need food that’s quick, easy & satisfying – when you’re not feeling up to much, the last thing you want to be doing is faffing around in the kitchen.  Meals can become a bit boring if you’re not careful too.  It’s far too easy to open a packet of something or do the dial-a-dinner thing, but they don’t tend to hit the spot very often or for very long (usually resulting in ransacking the cupboards for something else afterwards).  This is where a little planning & preparation can help you have dinners done & dusted.

As you probably know by now, I’m a fan of being prepared & getting meals portioned up in pots, frozen for fast fixes of our favourite foods.  Bread is blitzed into breadcrumbs, chucked in bags & frozen, ready for these occasions.  At the weekends, I like to get a couple of chickens in & fillet them, freezing the legs in pairs (these are great for simply defrosting & chucking in the oven with some olive oil, lemon, fresh Rosemary & garlic) & the carcasses are turned into stock for risottos, soups & gravy (nothing gets wasted!).  The chicken breast can be turned into a variety of dishes – my Friday Night Fakeaway or Aisha’s Kick Ass Curry spring to mind, but another favourite of ours is my baked crispy breaded chicken.  This tasty panéed chicken dish is quite possibly the easiest meal to prepare, satisfying those cravings for fried fast food without actually being fried.  Leftovers can be frozen for future lazy suppers, lunchtime wraps with salad or even sliced & tossed in pasta with a little homemade tomato sauce & a few roasted peppers.  To pané means to coat in a little flour, egg & breadcrumbs (in my last blog, I did this with arancini to make crispy risotto balls).  The only tip I will give is you need to keep one hand for the dry ingredients & one for the wet, otherwise you’ll end up with panéed fingers!

These beautiful breadcrumbed chicken pieces can be baked in the oven & dished up faster than a takeaway can be ordered & delivered (yes, really – plus they’re much cheaper & so much healthier, with no hidden ingredients).  If you’re filleting a chicken, a medium sized one makes enough to feed four people generously, just add sides & a salad!  Ready to try making your own?  Hands washed, aprons on & here we go!

What you need:

2 large Chicken Breasts (you can get 8-10 pieces from this)
2 Eggs, beaten in a shallow dish with a tiny pinch of salt
8 slices of Bread (any bread you like)
2oz Plain Flour, in a shallow dish
Zest of a Lemon (wash it well in soapy water first!)
Quarter teaspoon Sea Salt
Quarter teaspoon freshly ground Black Pepper
Quarter teaspoon Cayenne Pepper
1 teaspoon fresh Thyme or Oregano (optional)
Extra Virgin Olive Oil (about 2-3 tablespoons, but keep the bottle handy as you may need a bit more)

What to do:

Pre-heat the oven to 210*C & drizzle half the olive oil around the bottom of a roasting tin.  Set aside for later.

Blitz the slices of bread, a few at a time, in a food processor until fine breadcrumbs.

Add the salt, pepper, herbs & lemon zest to the breadcrumbs, then give it a good mix.  Set aside for now.

Prepare your chicken breasts.  Using a sharp knife, slice them through the middle as if you were butterflying them – lay them flat on the board & slice across from left to right.  Remove the small piece from underneath that looks like a mini-fillet.  Taking a pair of kitchen scissors, cut out the white piece of thin tendon that will be sticking out (it won’t cook out, it will just make your chicken curl up & taste like chewy elastic).

Dip a piece of chicken in the flour & shake off the excess, then lay gently into the beaten egg.

Using your other hand (so you don’t pané your fingers), move the chicken about to coat in the egg, then shake to remove the excess.

Place the wet chicken piece into the breadcrumb mixture & coat well on both sides, patting it on to ensure even coverage.

Lay it in the roasting tin & repeat the process with all the other pieces of chicken, until all are breaded.  Wash your hands thoroughly.

Drizzle the remainder of the oil generously over the chicken portions & place the tin in the centre of the oven for about 20 minutes.  Halfway through cooking, give it a good shake to loosen them from the tin & flip them over.  Because it’s thin, the chicken will cook faster & the crumb coating will stop it drying out.

When cooked, the breadcrumbs will be golden & crispy.  Test one by cutting in half – the meat should be white inside.  Transfer to a warm plate & serve immediately with homemade chunky chips & a crisp green salad or corn on the cob & minted petit pois.  That’s it!

These crispy, crunchy chicken portions have a slightly spicy kick, so I like to serve them with a bowl of my chilled homemade tomato sauce (it’s not just reserved for pasta) or a cooling Greek Yoghurt dip to soothe the tongue.  Blue cheese dip, salsa & pesto all go well with these too, so it’s up to you how you dress them up!

These breaded beauties are perfect for supper on the sofa, snuggled up with your other half & a glass of chilled wine or fizz.  If there are any extra pieces, pop them in the freezer & defrost when you need them.  Just reheat at 180*C in the oven for 10-12 minutes (poke with a sharp knife to check they are piping hot before eating), or simply layer them cold in a sandwich, wrap or salad for lunch the next day.  Try adding a teaspoon of pesto to a tablespoon of Greek yoghurt, spread on seeded bread & pile up with pieces of crispy chicken & snipped up sundried tomatoes for a luscious lunch.

So when you’re craving crunchy crispy chicken, forget the dial-a-dinner & bake a batch of my beautiful breadcrumbed chicken instead!  Stay hungry! A 😉 x

 

 

Comforting Conchiglioni, the Cold Conqueror!

January is always a bit of a fresh month, both in weather & starts.  The freshness outside at “OMG it’s early!” was a bit bracing this morning, as we were driving through a downpour in the darkness.  Fresh starts are also being encouraged – every which way you look, there are adverts for skinny salads, sugar-free snacks & fat-free fodder, none of which help when it’s freezing cold & you need a decent dinner to warm you through!  As you probably know, I don’t do diets & a bit of lettuce & a rice cake won’t give you much energy, especially in this weather!   It’s all about balance & there are plenty of other things to make life dull – food should definitely not be one of them!

On our morning drive, my Husband & I always discuss dinner before I drop him off – it’s a sort of ritual we have & the anticipation of what I’m cooking builds during the day, making dinner that much more enticing.  Pasta is undeniably one of my favourite foods!  It’s easy to prepare & a pleasure to eat, especially when it’s crammed full of flavoursome fillings or dressed in a rich, sumptuous sauce, or both!  When I discovered these pretty pasta shells on a random shopping trip some years ago, I had already decided what kind of fillings I would make, the sauce, the herbs, everything – all before reaching the checkout!  Now I appreciate not everyone gets excited by a bag of pasta (I have a dedicated pasta shelf in the pantry), but they inspired me to create something wholesome & filling – proper rib-sticking, colourful comfort food to warm you on a chilly day like today, without taking all day to make.  This recipe for Stuffed Conchiglioni is something we enjoy making together as a family & definitely eating together!  They can be made in advance & the best bit is there’s going to be plenty of leftovers for lunches (hot or cold) & maybe a couple of pots for the freezer, for those “can’t be bothered” nights.  So here goes – hands washed & aprons on!

What you need:

500g of dried Conchiglioni (1.1lb)
400g of Full Fat Cream Cheese (the good stuff – check it’s not got locust bean gum in it – that’s not cheese) or use Ricotta if you like (fresh is easy to make & I’ve attached a recipe link at the bottom of this article)
4-6 slices of day old bread, whizzed into breadcrumbs
400g packet of Bacon (smoked or unsmoked), trimmed of fat & cut into about 1cm pieces (use scissors for this & make your life a bit easier)
1 large Red Onion, topped, tailed & finely chopped
1 ball of Mozzarella
Extra Virgin Olive Oil
Dried Oregano
Sea Salt (for the pasta water)

For the Sauce:

4 tins of Italian Plum Tomatoes
Half a bulb of fresh Garlic, finely chopped
1 tablespoon of Tomato Puree
Extra Virgin Olive Oil
Basil (fresh or dried)
Freshly ground Black Pepper
Pinch of Sea Salt
2 teaspoons of Sugar

What to do:

Pre-heat the oven to 200*C.  Heat a large skillet or frying pan, add a drizzle of the olive oil.

Chuck in the chopped onion & bacon pieces, stir fry for a few minutes, keeping the onion moving so that it doesn’t catch & burn.  If any liquid forms around the bacon, simply strain it off & discard.  Add a little more olive oil if needed.  Once cooked, leave to cool for a few minutes.

Tip the breadcrumbs into a large mixing bowl, along with the cream cheese.  Add the fried bacon & onion, mixing thoroughly to create a lovely thick stuffing.  Cover the bowl with a plate & leave while your pasta cooks.

Put the kettle on to boil the water for your conchiglioni (it saves time doing it this way).

Add a teaspoon of sea salt in the bottom of a large saucepan – it needs to be big enough to hold the pasta & water easily, so try it out dry before you put the water in.  Pour in the water & reboil the kettle if you need more – you should have enough water to reach two thirds of the way up the pan.  Use your judgement here – you’re going to have to lift this lot up, so make sure you can take the weight or cook it in two separate pans if you’re not sure.

Carefully tip in the pasta & give it a good stir with a wooden spoon.  Bring to a rolling boil, stirring occasionally to separate the shells & cook according to the instructions on the pack.

When your conchiglioni are cooked, they should still have some firmness to them & hold their shape.  Strain into a colander & sit it over the saucepan.  Put to one side to cool for a few minutes, ready for stuffing!

In a large casserole or lasagne dish, drizzle a little olive oil & smudge it all over the inside of the dish (this stops your pasta from sticking).  You might want to prep another, slightly smaller dish for any extra shells (OK, there are always extra shells, trust me on this).

Then get yourself a teaspoon, your stuffing mixture (& any glamorous assistants you might have to help you) & start stuffing!  Scoop a teaspoonful of the stuffing into each shell, being careful not to overfill them (they will just overflow).  My technique is to take a shell in my hand, then gently pinch the top & bottom together, opening up the middle nicely to fill.

Lay each stuffed shell in the prepared dish, then carry on stuffing until you’ve filled them all.  At this point, you can cover them in cling film & put them in the fridge until you want to eat them – they will keep until the next day.

Now to make the sauce!  Although this isn’t our family recipe, it’s a close one & tastes just as jammy.  Usually, I have this blipping away in the background while I’m stuffing.

Into a large saucepan, heat a tablespoon of olive oil & add the garlic.  Gently fry for a few seconds, then slowly add the tomatoes & their juice, giving them a good stir around & breaking up any large pieces (or you can just squish them in your hands before you put them in the pan).

Add the tomato puree, the sugar & seasoning to taste (you won’t need much salt, so go easy on this).  Add a couple of teaspoons of dried Basil (or rip up about half a dozen leaves of fresh & chuck them in).  Give everything a good stir & reduce to a gentle simmer for about half an hour with a lid loosely on, stirring occasionally.

Once cooked, the sauce should have thickened & reduced slightly, so give it a stir & a quick taste – it should be darker, rich & really lovely!  Adjust the seasoning if you need to.

Spoon your sauce generously all over the stuffed shells, making sure they are just covered & no bits are peeking out.  Dot chunks of Mozzarella all over the top & add a sprinkling of dried Oregano.

Then bake it in the centre of the oven for about 20-25 minutes, until the cheese becomes gorgeously golden & the sauce bubbles up all around the edges (put a tray underneath to catch any drips).

Remove from the oven & let them rest for a couple of minutes (that sauce will be hotter than the sun).  Get some fresh, crusty bread, get everyone to the table & get stuck in!   Usually, my guys magically appear in the kitchen while I’m dishing up, grabbing a slice of warm bread to munch on & dunking it in the sauce.

These gorgeous conchiglioni can be crammed with whatever you fancy – try chopped spinach with ricotta & pine nuts, or sundried tomato & sausage, or maybe swap silky cheese sauce for the tomato & dust with a little grated Grana Padana.

So next time you feel the chill on a dull day, whip up some colourful, comforting Conchiglioni!  Stay hungry 😉 A x

PS:  If you want to make your own ricotta (it’s easy, I promise), here’s the recipe link to a previous blog I wrote: http://hopeyourehungry.co.uk/grate-expectations/