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

 

 

 

 

 

 

 

 

Snacks & The Green Stalks

It’s almost here!  That sparkly, sugar sprinkled season where everyone becomes all warm & full of fuzzy feelings, children become (loudly) obsessed with the latest toy or gadget, while credit cards are maxed out & the balls of your feet burn from trudging the streets to find that “special gift”.  Well this is my special gift to you!   I’ve split this blog into four shorter ones, mostly because I want to make life a bit easier for you, plus you’ll probably get bored or stressed (or both) scrolling all over the place & you really don’t need that (remember Rachel in Friends & that beef trifle?!).

As a child, I adored the whole thing – Santa, sparkly shoes & Spangles in my selection box (they were sweets in the 70’s if you didn’t know).  I remember being at my Grandparents’ house, sitting cross-legged in a pretty dress by my Mum’s chair, with the twinkling tree lights shimmering their kaleidoscopic colours around the room.  My Grandma would give me a posh glass, half-filled with lemonade & a Marraschino cherry on a stick.  The childlike allure of being with family, eating a wholesome meal together (& probably too many Quality Street!) while watching old films, Morecambe & Wise, The Two Ronnies & playing cards for matchsticks – it was blissful & I absolutely loved it!  This is also the time of year my Husband & I met, so we always celebrate our first date (it involved a large Harley Davidson Sportster, a couple of hundred bikers delivering Christmas presents & rather a lot of tinsel!). 

Because I like to spend time with everyone, catching up on their news & sipping a glass of something nice, I don’t want to be faffing about in the kitchen!  My Christmas dinner is a simple affair, because most of the prep is done ages before & I really just want to be with my family making memories.  For a stress-free Christmas, you need to be strict with your time & delegate – don’t take “no” for an answer!  Explain that everyone will want to eat on the big day, you can’t do it all on your own (I know, I’ve tried) & the grand prize will be a relaxing day together with minimal mayhem in the kitchen!  If you have to resort to bribery here, so be it!

First thing’s first, pour yourself a stiff drink (important bit this – do it before the delegating & maybe afterwards too, but only if you’re not driving anywhere otherwise it’s a strong espresso!).  You are the Chef – your kitchen, your rules!   Each blog will cover prepping the following:

  1. Snacks (even shop-bought nibbles need a bit of love).
  2. Sides.
  3. Desserts.
  4. Bird.

Let’s start with some simple snacks, which can be done way before Christmas Day.  Some of these multi-tasking munchies can even be used as a starter, so make a few extra (which is my mantra, as you probably know by now).  One of my favourites (& apparently everyone else’s!) are baked cheesy biscuits – you can serve them simply on their own or with a dip, or even pipe some cream cheese on them & decorate with chopped chives.  They are really easy to make & the recipe is in my blog called “Grate Expectations” – here’s the link for speed:  http://hopeyourehungry.co.uk/grate-expectations/

The next snacks are really easy too & can be served with a salad as a starter: very stuffed mushrooms.  Make them ahead the day before & stick them in the fridge, covered in cling film.  Just warm them up in the oven when you want them.  If you don’t like mushrooms, use tomatoes with the seeds scooped out instead.  Food processor at the ready!

You will need:

2 punnets Mushrooms (closed cup for nibbles or flat mushrooms if you’re making a starter)
4 thick slices of Bread (a day old at least, or leave it to dry out for an hour uncovered – use the crusts if you can).
5-6 Sundried Tomatoes, snipped up
1 tablespoon of the Oil (from the Sundried Tomatoes)
2 cloves Garlic, chopped
1oz grated Parmesan Cheese or 1oz grated Grana Padana (or half of each) & a little extra for sprinkling on top
A handful of Pine Nuts for topping
1oz salted Butter
Freshly ground Black Pepper

What to do:

Pre-heat the oven to 200*C (if you’re cooking them now), then make the breadcrumbs.  Rip up the slices of bread, put them in a food processor (only a couple at a time, don’t fill it further than half way or it will jam) & whizz them up until fine crumbs.  Tip them into a bowl & then whizz up the next lot of breadcrumbs, but leave them in the food processor.

Into the processor, add the chopped garlic, snipped up sundried tomatoes (use scissors – please don’t chase a wet tomato around a chopping board, there are no fingers in this recipe!) & a tablespoon of the tomato oil, grated Parmesan and/or Grana Padana, plus a small sprinkling of the black pepper (don’t overdo it, you just want to season them).  You don’t need salt, because the Parmesan will provide all the salty seasoning you need (bonus!).  Whizz the whole thing up, adding the other breadcrumbs gradually as you are doing so.  If it’s too dry, add a drizzle of the tomato oil as you whizz again.  You should end up with a nice, moist crumble mixture.

Tip the mixture into a bowl if you’re going to use it straightaway, or you can actually pop it in the fridge in a sealed bag for later (great when delegating, because it’s already done & they only have to do the assembling).  Set aside while you prep the mushrooms.

Wipe the mushrooms with a damp cloth or use a pastry brush, removing the stalks (keep these for stuffing or making leftover pies).  Get a couple of lasagne dishes or similar, but don’t use tins to cook these in or they will burn.

Heat a skillet or frying pan & melt the butter in it.  Add the mushrooms, frying them for about 30 seconds each side.  You only want to coat them in the melted butter, so they should stay pretty light coloured.   Gently remove each one & lay them side by side, cup side up, in a lasagne dish, ready to be filled.

Scoop spoonfuls of the breadcrumb mixture into each mushroom – be generous & keep going until every mushroom is crammed full, then sprinkle with a little more cheese.  Any leftover breadcrumb mixture, chuck it in the fridge for later (someone always turns up late or you might fancy a midnight snack).  Scatter a few pine nuts over the top (these are gorgeous & have a sort of popcorn taste to them).

If you’re preparing them in advance, cover in cling film now & pop them in the fridge until you need them (they keep until the next day at least).  Otherwise, bake in the oven for 15-20 minutes until golden & gorgeous.  These are great hot or cold, either on their own or with dips, or just with a green salad as a starter.

So that’s a couple of baked snacks done & stored, ready for Christmas!  You should be feeling pretty good by now, because you’re getting organised & should be looking forward to relaxing a bit on Christmas Day (obviously, I can only help you with food – my name isn’t Merlin, so I suggest hiding the TV remote in the laundry basket & the batteries in your pockets, just in case you have to barter for some peace).

Next thing is the snack sticks!  Slender slices of lovely veg are the easiest things to prepare, especially if you get these done a couple of days before & delegate too!  Cooling cucumber, carrot & celery can be prepped by one of your Helpers a few days before, then stashed in the fridge in airtight containers or bags, ready to be whipped out with a delicious dip anytime!  If you fancy something different, try raw crunchy cauliflower florets (one of my faves), sliced peppers, sugarsnap peas & mangetout.  Give them a good wash, trim the ends & stand them in a cup.  One thing I don’t do at this time of year is make dips – I really cannot be bothered & what with all the other stuff to do, just buy some nice ones & store them in the fridge until needed.  Simply scoop them into individual tea cups with saucers & dinky spoons (saving your table from splodges), rather than leaving them in a plastic tray – even if they do have one of those optimistic re-sealable tops, dips always disappear first!

Ready for some more?  Another favourite of ours are these spicy chicken strips & these crispy morsels have a bit of a kick to them!  These are really easy to make, even easier if you get a Little Helper involved & you can make these well in advance, freeze them & use them when you want to.  Aprons on!

What you need:

2 large Chicken Breasts, cut into about half an inch thick strips
1 large Egg
2oz Plain Flour
4-6 thick slices of Bread, whizzed up into fine breadcrumbs
Tip of a teaspoon of ground Cayenne (1/8th teaspoon approx)
Quarter teaspoon each of Turmeric, Cumin & dried Coriander leaves
Zest of a Lemon (if your lemon is huge, use only half the zest)
Sea Salt & freshly ground Black Pepper for seasoning
Extra Virgin Olive Oil

What to do:

Pre-heat the oven to 200*C.  Drizzle a little olive oil in the bottom of a roasting tin or baking tray.

Measure your spices into a cup & carefully mix together.  (Sometimes, I only use half this mixture & sprinkle the rest over chunky raw potato slices, drizzled in olive oil, to make spicy wedges in the oven – bake at 220*C for 25 minutes).

Tip the flour, breadcrumbs & lemon zest into a shallow bowl or plate, adding a little sea salt & black pepper to season.  Add the spices & mix everything together.

Beat the egg in another shallow bowl or plate.

The tip here is to keep one hand for the wet dip, one for the dry, otherwise you end up with breaded fingers & it’s not pretty (they look like little drumsticks!).

Take a couple of pieces of chicken, coat them in the egg & shake off the excess.  Chuck them in the breadcrumb mixture & pat this onto the chicken to ensure it’s coated well.  Place them into the roasting tin & repeat until you have coated all the chicken.  Drizzle more olive oil over the top (drizzle, not drown).

Bake in the oven for about 20 minutes, turning over halfway through.  Once cooked, they will be crispy, fragrant & gorgeously golden.  Test they are cooked by cutting a strip in half & it should be white, not pink at all (salmonella is not a Christmas gift).  Obviously, you should eat this one (if it’s cooked through) because you’re the Chef & need to make sure they’re nice.

Spread them on a huge plate for people to help themselves – turn it into a starter with a salad, a couple of potato wedges & a yoghurt & mint dip, or leave them to cool before freezing them in a bag until needed.  Job done!

Hope that’s helped you out a bit & now you can have a selection of snacks & stalks ready in advance.  So put your feet up & have a cuppa with your “Hungry Helpers” – you deserve it!  Stay hungry 😉 A x

 

 

 

 

 

There’s More to Stew Than Just a Pie!

This time of year is one of my favourites, as the last remnants of Summer slowly hand over the baton to the slight chill of September & bring those bright, sunny sharp mornings that you can taste in the air.  The hedgerows are full of dark & glossy, ripe blackberries, vegetables are ready for digging up & the branches of trees are groaning with the weight of their various fruits.

Just as the seasons begin to change, so does our desire for more hearty, substantial meals.  I love going outside early in the morning to collect the tasty treasures from our garden!  As I wander around, so does my mind as I consider what fabulous meals I’m going to make with these wonderful ingredients.  Obviously, we only grow a small amount of fruit & vegetables, so I like to head to the local shops & pick up whatever is in season.  Most people go shopping with a list; I like to just see what’s available, then decide what I can make from that.

Although I like a good pudding as much as everyone else, I absolutely adore a proper stew, made with a few simple ingredients & a lot of patience.  Everything is slowly cooked for a few hours, as the whole house is filled with it’s heady aroma & your stomach dragon starts to gurgle in anticipation of dinnertime!  Growing up, my Mum would make the most amazing stews & halfway through cooking, I would pester her for a cup of the rich gravy to dunk some crusty bread in.  Eventually, she would give in & I would sit on a stool, talking to her & clutching onto my cup as I savoured the steamy, flavourful liquid.

Everyone has their favourite recipes, their own way of doing things, but this is how I cook my Steak, Ale & Mushroom stew.  It is perfect for packing into pies & pasties to warm you up on a chilly Autumn evening, or just eating hot from the pot with a few slices of crusty, buttered bread.  It’s a really easy to make “chuck it all in a pot” kind of meal, very filling & it’s completely faff-free!  This makes two casserole dishes, because why make one when you can make two at the same time?  I can get about six very generous portions from this lot, so it could feed eight (my mini-pie dishes are actually not very mini really, they would feed two).  Freeze what you don’t use, it keeps very well & you can always keep a stash in reserve for evenings when you just don’t fancy cooking.

What you need:

500g Stewing Meat – I prefer beef, but you can use whatever you like (adjust which herbs you use accordingly)
2-3 Onions
4 Carrots
2 Parsnips
(you can use whatever root veg you like here – if you don’t like carrots, use something you do like)
12 Baby Potatoes (I usually have a few leftover in the fridge from other meals)
1 punnet of Mushrooms
A handful of fresh Thyme sprigs
Gravy Powder & water (I usually use 6 heaped spoonfuls to a pint & half of cold water per casserole dish)
Freshly ground Black Pepper
25cl Beer (one of those small, dumpy bottles is plenty)

How to do it:

Preheat the oven to 150*C.  Put the grill tray in the bottom of the oven, to catch any spills (if you follow my instructions though, there shouldn’t be any, but it’s best to be prepared).  Move the shelf to the lowest setting in the oven.

You will need two casserole dishes with lids, just the regular sized ones should do.

Divide the meat up equally between the dishes, removing any gristle or excess fat (slight marbling of fat in the meat is fine, because that will cook out & adds flavour, but anything else can be removed).  Use scissors for this – it’s so much easier that chasing a slippery chunk of meat around a chopping board with a sharp knife!

Prepare the vegetables – peel, top & tail the carrots, onions & parsnips.  Dice the onions.  Chop the other veg into bite sized pieces – I usually cut them down the centre lengthways, then again & chop them into pieces.  Share them between the two casserole dishes.

Leave the peel on the potatoes, just wash them.  Cut them the same way as the carrots, quartered lengthways, then chop into bite sized pieces.  Again, share equally between the dishes.

Clean the mushrooms by wiping them with a damp cloth to remove any grit or dirt.  If you’re using Chanterelle mushrooms, use a pastry brush instead to flick out any bits of dirt.  Cut into pieces or leave them whole if small enough, then share between each casserole dish.

For each dish, make up a pint of gravy as per the instructions on the packet (I used Bisto Gravy Powder because it was in my cupboard, but it’s your personal choice).  You could use fresh stock here if you prefer, or a stock cube.  I prefer the powder, as it also seasons the stew perfectly – no need to add any salt.

Share the bottle of beer between the dishes.  Stir everything together & make sure the liquid covers everything.  The mushrooms will float for now.  Season with the black pepper to your taste, then stir in.  Add the sprigs of Thyme, just plonk them on the top.

Put the lids on, put the dishes in the oven & forget about them for a couple of hours – it takes about three hours in total for a good stew to cook, as all the lovely ingredients slowly infuse the gravy.

After a couple of hours, take the dishes out of the oven & give them a stir, put the lids back on & bake for another hour.

The stew should be cooked after that, so take the dishes out & give them a stir.  Taste the stew, try not to burn your mouth (we’ve all done it!) & test the meat.  It should melt in the mouth, so if it’s still a bit firm, pop it back in the oven for half an hour to an hour.  I usually cook my stew for about four hours, as it just intensifies the flavour & the meat falls to pieces beautifully.

Once it’s cooked, place the stews on a cooling rack or thick wooden chopping board.  Using a fork & spoon, fish out the Thyme twigs & discard them – the leaves will have gone into the stew.  If you want to thicken your gravy, my tip here is to strain some off from each pot, about half a pint each, then heat it up in a saucepan while stirring.  This thickens it up nicely, without going like treacle.  Then pour it back into each pot, stirring into the meat & veg, before serving in huge bowls with lots of fresh, thick cut bread to mop up the gravy.

If you’re making pies, do this to the gravy just before serving, so it’s ready to pour over the lovely pastry once they are cooked.  Use a nice, rich pastry (see my article “Good Pie, the Blackberry Way” for the recipe) & decorate it as you like (3.14 is actually pi – it’s a little pi(e) pun I have with my Husband!).  I have also frozen batches of this gravy for Sunday lunches (again, sometimes you just can’t be bothered & lazy lunches really are the best).  Pour the cold gravy into plastic zip bags or tubs, then freeze (double bag it if you’re worried about leaks).

This sumptuous staple will make all kinds of dishes, not just pies or pasties.  Try making a savoury crumble with butter & flour, add a little grated cheese & sprinkle generously on top before baking in a hot oven, or roughly dollop mashed potatoes across the top instead & chuck on some chunky breadcrumbs, grated Parmesan & a little Oregano.  For an elegant evening supper, why not make filo parcels with a spoonful of stew inside, squish the edges up together, brush with melted butter & bake!

So embrace Autumn & all it’s edible treasures, maybe indulging in a big bowl of steamy hot stew, snuggled up on the sofa, with a few slabs of crusty buttered bread & a glass of red wine. Sometimes, the simple stuff is the best.  Stay hungry! 😉 Aimee x