Part 2 – The
bites of time!
Your first ten
minutes is
taken up with slow cooking your whole chicken as described in Monday
Chuck.
Next ten minutes
…
When the chicken is cooked and cooled take off the two breasts, wrap
and set aside. Put the stock into a jug, cover and “fridge”.
Strip the remains of the chicken i.e. leg/thigh/wings, bag and
fridge.
Next ten minutes
…
Seal a gammon joint (smoked or unsmoked to suit your taste) and slow
cook in vegetable stock (or chicken if you prefer).
Next ten minutes
…
Remove the gammon joint and cool, wrap and fridge – reserve the
stock in a jug, cover and fridge.
Next ten minutes
…
Make
your Velouté sauce and then your Sauce Supreme (Monday
Chuck)
using your stock from the slow cooked chicken – cool, cover and
fridge. At the same time you can multi-task and sweat 2 leeks,
sliced, in a glug of rapeseed oil and an optional knob of unsalted
butter – this will take 2/3 minutes on a low heat. Cool, box and
fridge. A note for your shopping list – buy a large carton of
double cream i.e. 600ml – you'll use it.
Next ten minutes
…
Assemble
all your elements to create your pie. In a large mixing bowl place
the two chicken breasts broken into chunks, add half the gammon
joint, also broken into chunks. Add the leeks, fold in the sauce.
Tip your pie filling into a foil tray – 24x24 cms (still 3 x £1 at
Wilkos).
Add black pepper. Top with sliced cooked jacket potatoes and
sprinkle with grated cheese. (You shouldn't need any salt, you've
already seasoned the Sauce Supreme and there's salt in the smoked
gammon, the stock and in the cheese topping).
Bake in a pre-heated oven 180fan/200c/Gas 6 for 30 minutes until your
cheese is golden. Freeze two portions individually, for another day.
If you were wondering what the finished pie looks like, here it is!
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