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