Page 6 - William Cape Gardens Newsletter Spring 2018

6 WILLIAM CAPE NEWS, SPRING 2018
What’s Cooking
Chicken Pie with
Spring Vegetables
Spring is upon us! My favourite time
of year! It’s a time when the days
start getting longer, the garden starts
to change colour and the kookaburras
get louder. I’ve selected a dish that is
new to the menu at Lansdowne
Gardens. A “Pie of the Day” was put
on the menu, at the request of a
number of very passionate residents.
Every Saturday at lunch there is a
different flavoured pie, that we make
from scratch. The fillings are quite
traditional; from braised steak &
onion, lamb shank & vegetable; to
chicken & leek. This recipe works for a
family size pie made in a deep dish or
flan tin, to be put in the middle of the
table and shared. Serve with new
potatoes and steamed greens; or with
french fries. For the pastry, I highly
recommend Careme pastry products
available at most good deli's.
Bon Appetit!
What’s
Cooking
with Ashley, Executive Chef
Ingredients: Method:
2kg chicken thigh fillets, diced 1. In a large pot, sweat the
onion, fennel, celery & leeks,
2 heads fennel, 2 onions, 4 celery gently in the butter until soft
sticks & 1/2 leek, all diced
2. Add the chicken. Cook for
2 tbspn minced garlic approx. 5 minutes, then add
250g mushrooms, diced garlic
(optional) 3. Continue to cook & then add
chicken stock
2 cups peas
4. Simmer for 15 minutes, careful
2 bunches asparagus, cut 1cm not to burn
pieces
5. Add the cream and return to
100g butter simmer
1 litre chicken stock 6. Add salt to taste
Corn flour 7. Dilute the corn flour with a
1 cup cream little water, stir until thickens
Chopped parsley & chopped 8. Add the peas, asparagus and
herbs
tarragon
9. Allow to cool, then place in
Salt to taste
moulds