Chicken, Mushroom & Bacon Pie

Hidden Treasure…

Taking the time to pick all those hidden shreds of flesh which I would usually discard from the chicken carcass made this one of the tastiest dishes ever… J J

Ingredients & Costing…
Shredded Cooked Chicken x 200gm	1.99
Pancetta Lardons x 100gm	0.90
Baby Mushrooms x 100gm sliced	0.70
Spanish Onion x ½ finely diced	0.16
Fat Clove of Garlic x 1 crushed	0.05
Butter x 50gm	0.24
Flour x 50gm	0.10
Milk x 475ml	0.45
Cream x 125ml	1.19
Dried Mixed Herbs x 1 tsp	0.05
Nutmeg x 1 pinch	0.05
Maldon Sea Salt	0.05
Freshly Ground Black Pepper	0.05
Filo Pastry x 4 Sheets	0.43
Parmesan x 15gm finely grated	0.27
Butter x 10gm melted	0.20
Sesame Seeds x 1 tsp	0.10
3-4Hearty Portions	€6.98

It Couldn’t be easier…
æ In a heavy based pan sauté the onion in butter until translucent, add the sliced mushrooms & sauté for a further 10 minutes until excess liquid from the mushrooms has evaporated
æ Add the pancetta lardons & garlic to the pan cooking for a further 5 minutes allowing them to release their flavours, transfer all to an ovenproof casserole dish
æ Meanwhile shred the flesh from the chicken carcass including some crispy pieces of skin & stuffing if there are any left… add these to the casserole dish
æ Melt 50gms of butter in a heavy based saucepan & add the flour mixing well to form a roux, gradually add the milk & cream stirring well to ensure there are no lumps, when all the liquid has been incorporated add the dried herbs & a pinch of nutmeg, seasoning well to taste. Pour the sauce into the casserole dish
æ Separate the sheets of filo pastry & brush generously with melted butter, layer sheets in a crumpled fashion on the chicken & sauce mixture, sprinkle with grated parmesan cheese & sesame seeds. Baked in the centre of a preheated oven (gas mark 5) for 30 minutes until the pastry is golden & the sauce is bubbling

Something Fishy…
Equally delicious as the “Chicken, Mushroom & Bacon Pie” this version was devised to utilise a random selection of ingredients lurking in the fridge. Starting with the salad drawer of the fridge I roast pretty much everything I found there (red/yellow/green pepper, courgette & garlic) in the oven with olive oil, salt & freshly ground black pepper. Next I defrosted two frozen fish fillets (1 smoked haddock & 1 white fish) from the freezer. Making the white sauce as above with the addition of a little grated cheddar cheese I combined all the ingredients in a casserole dish. Then in place of the filo pastry I used some defrosted wanton wrappers…. J

Tuna & Pasta Bake

Store Cupboard Star…

Over two decades ago my parents sold our family home & moved to a small village in the west of Ireland leaving myself & my sister behind to fend for ourselves. Initially made as a last resort, using ingredients we found in our store cupboard this dish quickly became one of our staple favourites. Although my sister has since herself defected to the same small village in the west of Ireland this dish when made by special request always brings back happy memories.… J J

Ingredients & Costing…
Tuna Chunks (in brine) x  2 (185gm tin)	1.30
Fusilli x 200gm	0.22
Spanish Onion x 1 finely diced	0.33
Red/Yellow Pepper x ¼ of each diced	0.35
Courgette x ½ finely diced	0.35
Mushrooms x 100gm finely diced	0.24
Plum Tomatoes x 400gm tin	0.37
Fat Clove of Garlic x 1	0.05
Tomato Puree x 1 tblsp	0.10
Mixed Herbs x 1 tsp	0.05
Dried Chilli Flakes x ½ tsp	0.05
Sugar x 1 tsp	0.05
Greek Natural Yoghurt x 100ml	0.24
Breadcrumbs x handful	0.00
Grated Red Cheddar x 20gm	0.30
Butter x 10gm	0.20
Olive Oil x 2 tblsp	0.10
Maldon Sea Salt	0.05
Freshly Ground Black Pepper	0.05
3-4Hearty Portions	€4.40

It Couldn’t be easier…
æ Cook the fusilli in a large saucepan of boiling water, drain & rinse, place the fusilli in an oven proof casserole dish
æ Sauté the onion in olive oil until translucent, add the diced peppers, courgette, mushrooms & garlic continuing to sauté for a further 10 minutes
æ Stir in the chopped tomatoes, tomato puree, dried herbs, chilli flakes, sugar & a generous seasoning of salt & freshly ground black pepper, simmer gently until the sauce has reduced a little
æ Add the vegetable & tomato sauce to the fusilli together with tinned tuna & Greek natural yoghurt; stir well to combine the ingredients
æ Sprinkle the breadcrumbs & grated cheddar on top, dot with small cubes of butter & bake in a preheated oven gas mark 5 for 30 minutes until the breadcrumbs are golden & the sauce is bubbling

Crumbs…
Perfect opportunity to utilize some of those breadcrumbs you have been saving made from stale slices of bread toasted, processed into fine crumbs & stored in an airtight container for just this moment … J

Mango Salsa

Alpine Odyssey…

During a kayaking trip to the French Alps last summer we had as much fun in the evening preparing & eating our dinner over a glass of wine as we did during the day on the water. Eyeing the preparation of homemade burgers our intrepid leader enquired if we had any “ketchup” duly wrinkling up her nose when we produced the “Mango Salsa” made to accompany the burgers. However after a tentative taste our smiles broadened each time she reached for another helping.… J J

Ingredients & Costing…
Mango x 1 ripe	0.99
Tomato x 3 medium	0.24
Red Onion x ½ small	0.05
Fresh Coriander x 2 tblsp	0.50
Lime Juice x 1	0.25
Maldon Sea Salt	0.05
Freshly Ground Black Pepper	0.05
6Hearty Portions	€2.13

It Couldn’t be easier…
æ Peel the mango & cut the flesh into small dice. Halve the tomatoes, scoop out the inside & cut the flesh into small dice. Likewise finely dice the red onion. Place all three ingredients into a small bowl & combine gently
æ Add the freshly chopped coriander, lime juice & a generous seasoning of sea salt & freshly ground black pepper

Hat Trick…
The success of any salsa is that wonderful combination of sweet, sour & fragrant flavours making them the perfect accompaniment to burgers, enchiladas & fajitas to name but a few… J

Smoked Salmon Quiche

Salmon Leap…

Anybody who regularly kayaks on the Liffey will be familiar with the fish boxes at Lucan weir. On one occasion while sitting at the bottom of the high drop I was mesmerized to watch the progression of salmon along the base of the weir to the boxes where they systematically worked their way up the concrete steps to continue their journey upstream. Unbeknown to them the resident Heron on that stretch of the river was standing sentinel at the top box patiently waiting on his “takeaway” to arrive… J J

Ingredients & Costing…
Smoked Salmon Trimmings x 200gm	2.99
Capers x 2 tsp	0.10
Crème Fraiche x 125ml	0.54
Horseradish Creamed x 1tsp	0.10
Lemon Juice x ½	0.12
Eggs x 3 beaten (free range)	072
Fresh Dill x 2 tblsp chopped	0.99
Maldon Sea Salt	0.05
Freshly Ground Black Pepper	0.05
Puff Pastry x 375gm  (ready to roll)	1.29
4-6Hearty Portions	€6.95

It Couldn’t be easier…
æ Place the crème fraiche, horseradish, lemon juice, sea salt & freshly ground black pepper in a bowl mixing well to thoroughly combine the ingredients
æ Add the beaten eggs mixing well, carefully fold in the salmon trimmings & freshly chopped dill
æ Line a greased 8” quiche tin with puff pastry trimming the edges, pile the salmon mixture into the pastry case & bake on the centre shelf of a pre heated oven (gas mark 6) for approximately 15 minutes until golden & set
Energy Saver…
I was feeling less than energetic when I made this quiche so I took the easy option & used a pack of ready to roll puff pastry I had in the fridge, needless to say it is equally nice made with homemade pastry as in the  “carrot, courgette & parsley flan”… J

Smoked Mackerel Pate

Holy Mackerel…

This dish brings back happy memories of many evenings spent with friends in our first house over supper & a glass of wine. It’s simple to prepare & delicious served on toasted wedges of crusty French bread. Enjoy… J J

Ingredients & Costing…
Smoked Mackerel Fillets x 2	0.00
Cottage Cheese x 110gm	0.00
Greek Yoghurt x 110ml	0.00
Lemon Juice x ½	0.12
Pinch of Freshly Ground Nutmeg	0.05
Maldon Sea Salt	0.05
Freshly Ground Black Pepper	0.05
6-8 Hearty Portions	€9.88

It Couldn’t be easier…
æ Remove the skin & any bones from the mackerel fillets, flake the flesh into the goblet of a food processor
æ Add the cottage cheese, Greek yoghurt, lemon juice, nutmeg & season to taste. Blitz the ingredients to a rough texture ensuring they are well incorporated
æ Pile the mixture into a serving dish or individual ramekins & serve with wedges of crusty French bread or crudite
Jail Break…
As an oily fish Mackerel is high in Omega 3 fatty acids. Inmates in US Federal Prisons have developed the custom of trading preserved Mackerel vacuum packed in pouches as a form of currency for bartering between inmates, this custom began after 2000 when ‘cigarettes’ the previous prison currency was banned… J J

Moussaka

Greek Tragedy…

This traditional Greek peasant dish was a popular choice for dinner parties in the early eighties & tragically has somewhat gone out of fashion. My recollection & that of more than one friend is of making it with the inclusion of an additional layer of sliced parboiled potatoes. The overall costing works out a little on the expensive side as aubergines are almost considered a “luxury” item in Irish supermarkets but if you are lucky enough to be making it somewhere that aubergines are in seasonal abundance it will work out a little more economical… J J

Ingredients & Costing…
Minced Beef or Lamb x 450gm	2.89
Aubergine x 3 medium	2.79
Spanish Onion x 1 sliced	0.33
Fat Clove of Garlic Crushed x 2	0.10
Plum Tomatoes x 400gm tin	0.37
Tomato Puree x 2 heaped tblsp	0.20
Red Wine x 100ml	0.53
Ground Cinnamon x 1 heaped tsp	0.05
Cumin Seeds x 1 level tsp	0.05
Olive Oil	0.10
Maldon Sea Salt	0.05
Freshly Ground Black Pepper	0.05
Topping Sauce
Butter x 75gm	0.36
Plain Flour x 75gm	0.05
Milk x 600ml	0.56
Cheddar Cheese x 30gm grated	0.25
Parmesan Cheese x 30gm grated	0.56
Eggs x 2 free range	0.54
Freshly Grated Nutmeg	0.05
6 Hearty Portions	€9.88

It Couldn’t be easier…
æ Slice the aubergine into 1cm rounds, sprinkle with a little salt before placing them in a colander, to aid the extraction of their bitter juices place a heavy weight on top of them. Leave to stand for at least half an hour then drain & pat them dry with kitchen paper
æ Meanwhile in a heavy based pan fry the onions & crushed garlic in some olive oil until translucent, add the minced beef & fry until brown. Stir in the ground cinnamon, cumin seeds & fry for 1 minute, add the tomato puree, chopped tomatoes, wine & some seasoning. Ensure all ingredients are mixed thoroughly & leave to simmer for approximately 40 minutes, check seasoning & adjust as required
æ In another heavy based pan heat some olive oil & shallow fry the aubergine rounds until golden on each side – the oil should be quite hot but not smoking as this will help “seal” the rounds preventing them from soaking up too much oil. Remove from pan & stack on kitchen paper to drain until required
æ Melt the butter in a heavy based saucepan & add the flour mixing well to form a roux, gradually add the milk stirring well to ensure there are no lumps, when all the milk is incorporated add the grated cheddar, parmesan, nutmeg & season well to taste. Allow to cool, just before topping the casserole whisk the eggs together then whisk them into the sauce
æ To assemble the casserole place a layer of aubergine in the base of an ovenproof dish, top with half the minced beef mixture then another layer of aubergine, repeat with the remainder of the minced beef mixture finishing with a layer of aubergine. Finally top with the sauce, place on the centre shelf of a pre heated oven (gas mark 4) & cook for 1 hour until golden & the topping is risen & set. Delicious served with a crisp Greek Salad


Add or Subtract for Vegetarian & Variations…
To make a delicious vegetarian version simply omit the minced beef stage & replace it with the lentil filling from the Pancakes Stuffed, Red Lentils  post. A layer of parboiled potatoes or sweet potato can be added to either version for another variation, as always the possibilities are endless … J J