Text 17015, 69 rader
Skriven 2007-06-20 19:12:00 av Ian Hoare (1:123/789.0)
  Kommentar till text 16930 av Dale Shipp (1:261/1466.0)
Ärende: Cherries 7
==================
Salut/Hi "Dale Shipp -> Ian Hoare" <1:261/1466>,

 le/on Tue, 19 Jun 2007 04:14:20 GMT, tu disais/you said:-

 DS>   Glad to see you pop in from time to time.  Is the house full this time
 DS>   of year?

From time to time. However I don't have much to contribute to many of the
discussions.


 DS>   Here is a recipe that seemed to have your name on it.   It is unlike
 DS>   anything I have seen before.

Snagged instantly, though I doubt somewhat whether I'll be doing it.

On the other hand, this is one I've done a couple of times recently.

MMMMM----- Now You're Cooking! v5.77 [Meal-Master Export Format]

      Title: Claridges Chicken Pie
 Categories: british, main dish, pies, poultry
      Yield: 4 servings

    600 g  chicken breasts; cut in 3 cm
           - dice
    375 g  ready-rolled puff pastry
      1 md egg; beaten
    200 g  shallots; peeled
    500 ml chicken stock
      1    bay leaf
      2    sprigs thyme
    200 g  speck; lean tenderloin bacon
      1 tb oil
    150 g  button mushrooms
    125 ml sherry
    200 ml double cream
           parsley, to decorate

Pre-heat the oven to 200 C. Cut the pastry into any shapes you like, either
rounds (ca. 10 cm) or triangular wedges. Lay on a non-stick baking tray,
score lightly with a blunt knife, brush with the egg and bake for 10 - 12
minutes until golden brown.
Bring the chicken stock to the boil, add the thyme sprigs, then put in the
peeled shallots and cook for 5 minutes. Lift the shallots and set aside.
Add the chicken to the stock and cook for 5 minutes. Leave to stand for
another 2 minutes, then strain & reserve the stock, throwing the herbs out.
Cut the speck into 5 mm strips and clean the mushrooms carefully.
Fry the speck in the oil in a non-stick pan until browning, drain on some
kitchen towel and leave to cool and crisp. Add the mushrooms, fry for about
7 minutes, season with salt and pepper and reserve. Deglaze the pan with
the sherry, reduce by half, then add the shallots, stock and cream. Reduce
by a third, then add the mushrooms and chicken. Cook until the chicken has
warmed through, then scatter with parsley and bacon, scoop onto plates, top
with some pastry shapes and serve immediately.

Recipe after Gordon Ramsey

  Contributor:  typos IMH


MMMMM

--
Bon appetit
Ian (In France)

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