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