Subj : 2/4 Nat'l Ho-made Soup 1 To : Shawn Highfield From : Dave Drum Date : Sat Feb 05 2022 05:27:00 -=> Shawn Highfield wrote to Dave Drum <=- DD> Title: Egg Drop Soup SH> Yesterday I took the left over chicken stirfry Andrea made SH> chucked it in a pot covered with chicken stock brought to SH> simmer chuck in a small amount of pasta. Whole new meal. SH> (I also added seasoning). I often do similar. The problem is that even if it's most excellent it's unrepeatable - because the planets are unlikely to ever align with that specific assortment of left overs again. Bv)> I do sometimes cook in quantity so that I'll have "plan-overs" just for doing head arrangements for subsequent meals. MMMMM----- Recipe via Meal-Master (tm) v8.06 Title: Four & Twenty Chicken & Ham Pie Categories: Poultry, Pork, Pastry, Fruits, Nuts Yield: 12 slices 1 lg onion; chopped 1 tb Butter; extra for greasing 1 tb Chopped sage 1 ts Ground mace 300 g Boned, skinned dark-meat - chicken 1 kg Cooked ham; fat trimmed, - thick sliced 50 g Shelled pistachios 50 g Cranberries; fresh or frozen 50 g Dried apricot; diced 3 tb Chopped parsley 1 Good grating of nutmeg 700 g Skinned chicken breast; - halved to thin Chutney and salad to serve; - (optional) MMMMM--------------------------PASTRY-------------------------------- 375 g Plain white flour 375 g Strong white flour 140 g Butter 175 g Lard 1 lf Egg; beaten MMMMM---------------------------JELLY-------------------------------- 3 Gelatine leaves 500 ml Strong chicken stock; heated Soften the onion in the butter with the sage and mace. Cool for a few mins while you whizz the chicken thighs and 300 g of the ham in a food processor until minced. Scrape into a large bowl and stir in the softened onion, pistachios, cranberries, apricots and parsley. Season with nutmeg, lots of black pepper and some salt. Grease a deep, 20cm round springform or loose-bottomed tin, then line with baking parchment. To make the pastry, mix together the flours and 2 tsp salt in a large bowl, then make a well in the centre. Put the butter and lard into a small pan with 200ml water and very gently melt. Once melted, turn up the heat and when just bubbling, pour into the well and stir with a wooden spoon to a dough - don’t worry if some powdery bits remain. Once cool enough to handle, knead in the bowl until the dough comes together, then tip onto your work surface. Set aside a third, wrapped in a clean tea towel to keep it as warm and pliable as possible, while you quickly roll the remaining dough into a large circle _ big enough to line the tin with a little overhanging. Ease the circle into the tin, pressing evenly into the corners and side - you can be rough with it. Evenly cover the base with half the remaining sliced ham, followed by half the chicken breasts and half the mince mixture, pressing firmly to pack. Repeat with the remaining ham and chicken, then a rounded dome of mince. Put a pie funnel, if you have one, on the top. Roll the reserved dough to a circle large enough to easily cover the pie, cutting out a hole (if using a pie funnel). Brush the edge of the pie with some beaten egg and top with the pastry lid. Press to seal the edges before trimming the excess. Crimp the edges between your thumb and forefinger to seal thoroughly, then make a small hole in the middle to let steam escape (if not using a pie funnel). Brush the top of the pie with more beaten egg. Set oven @ 200ºC/400ºF (180ºC/375ºF fan)/gas 6. Bake the pie for 1 hr. Very, very carefully remove the pie from its tin, brush the top and side with more egg and bake for another 30 mins until browned and crisp. Leave to cool completely before chilling. To make the jelly, soak the gelatine in cold water for 5-10 mins until soft. Squeeze out any excess water from the gelatine, then dissolve in the hot stock. Once cooled, carefully pour into your chilled pie through the small hole, using a funnel, until full - you may not need all the stock. Chill the pie for a few hrs. Serve with chutney and salad, if you like. RECIPE FROM: https://www.bbcgoodfood.com Uncle Dirty Dave's Archives MMMMM .... If they call you paranoid, it means they're in on it. --- MultiMail/Win v0.52 * Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12) .