Chicken pot pie! Cheese sticks! Melton Mowbray pork pie! Black bottom cupcakes!

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Made another chicken pot pie (1/2 whole wheat flour crust; used whole pie crust recipe and smaller cast iron pan, used extra hanging off the pan to make cheese stars by folding and squashing grated sharp cheddar into it, cutting into strips, and baking on parchment alongside the pot pie). Used chicken legs and poached them whole, then took off the leftover skin to make gribenes with.

Also, a Melton Mowbray pork pie following Tamasin Day-Lewis’s “Tarts with Tops On”
Made hot water crust:
4/5 cup water
3/4 cup lard
4 c. all-purpose flour
1/2 tsp sea salt
1 egg (optional)
beaten egg for glaze

Boil the water and lard, pour into the flour and mix together with the salt and egg. When the dough is still hot but cool enough to work with, press 3/4 of this into 8 or 9-inch springform cake pan.

Chopped up 1 lb. pork shoulder and about 2 slices bacon into 1/2 dice, ground other 1 lb. pork shoulder and 2 slices bacon in the food processor, seasoned with about 2 tsp chopped fresh sage, 1/2 tsp cinnamon, 1/2 tsp nutmeg, 1/2 tsp cloves (I didn’t have allspice as the recipe suggested).

Pressed this into the hot water crust, then rolled out remaining 1/4 of the dough and topped the crust and cut a central hole. Baked for 30 mins at 400, then 2+ hrs at 350.

In the meantime, added 2 split pig feet and the pork shoulder bone to a stockpot, along with a huge bunch parsley, bay leaf, 2 halved and unpeeled onions, 2 sticks celery, a cup or so of frozen diced carrots, a spoonful of whole peppercorns. Added a tiny bit of puffball powder but Rahul scooped it back out again. Simmered this for 3 hours to make the jellied stock; after the chicken had been stripped off the bone, I took all the chicken bones and leftover poaching liquid and put them in the stockpot with the pork bones to make it extra-meaty-gelatiny.

After the pie was cooked, took it out and poured the stock into it with a funnel.

6 large leaves romaine, torn
Crumbled feta cheese
Juice of 1 lemon
spoonful whole-grain dijon mustard
Several Tbsp walnut oil
Olive oil to taste
1 clove garlic, diced
Mix all dressing ingredients together; pour over romaine and feta.

And! Black Bottom cupcakes following the Joy of Cooking recipe:
In a medium bowl, beat until smooth:
8 oz. cream cheese, softened
1/3 cup sugar
add 1 large egg, beat till smooth
Stir in 1 cup semisweet chocolate chips (I used chopped baking chocolate… however, it would be best added to the chocolate batter, not the cream cheese!)
Whisk together:
1 1/2 cups all-purpose flour
1 cup sugar
1/4 cup unsweetened nonalkalized cocoa
1 tsp baking soda
1/2 tsp salt

1 cup water
1/3 cup vegetable oil
1 Tbsp white vinegar
1 tsp vanilla

Mix together; fill muffin cups w/chocolate batter about half full, then place heaping Tbsp of cream cheese mixture into each. Bake at 350 for 25 mins until toothpick comes out clean.


Basically, put the poached chicken skin and fat bits into a pan set at low heat for about an hour, with thinly sliced onions, until brown and crispy. Will maybe cook with peas.


Written by orata

October 2, 2011 at 9:01 pm

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