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