Archives for July 2017


Chicken Pie

Chicken Pie

500g shortcrust pastry or puff pastry
50ml egg wash

1 whole large chicken
1 onion cut rough
1 celery stalk
1 leek
2 bay leaf
2 cloves
1 litter chicken stock

600g Shredded chicken from whole chicken
400g Chicken sauce

Chicken sauce

600ml chicken stock
45g Butter
45g flour
60g onion diced
60g carrot diced
60g celery diced
200g Sliced mushroom
3 sprig thyme
1 small chillies
salt and pepper to taste
1-2 cloves garlic

The recipe seems complicated but it is very simple, if pastry is not your thing buy some puff pastry.
As for the filling it is not necessary to use whole cooked chicken, roast or cooked cubed chicken will also work.
In this recipe we have shredded cooked chicken.
Depending on how moist you like your pie I would depend on the amount of sauce added to chicken.

Place all together in a pot bring to a gentle simmer for 1 hour, remove chicken when cooked and allow to cool, continue cooking stock for another 10 to 15 minutes.
Remove meat from bone and shred into small pieces and set aside.

Heat butter in thick bottomed sauce pan
Saute onion with carrot and celery with thyme and garlic.
Add sauteed mushroom.
Dust with flour and add stock
Continue to cook until flour is cooked out
Cool and combine when cool.

To make pie
Fill shallow 25-28cm shallow oven proof ceramic dish with chicken filling

Roll dough out to 2 – 3mm thickness on a floured surface
cut into thick strips 2.5 cm
lattice over pie
Brush with egg wash
Bake for 35 -40minutes at 185C until golden brown

460g flour
pinch of salt
240g butter
30ml water
50ml egg wash
On a clean surface place flour add butter to the centre with water and salt and start rubbing the butter and flour together, knead into a smooth dough. Rest until needed. Roll out to about 2-3mm thickness with a 12cm diameter.

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Peri Peri Liver Gatsby

Rudi Heritage7

Peri Peri liver Gatsby Photo credit –

TITLE: Chicken Liver Peri Peri Gatsby
Yield: 4 portions
A couple of years ago I did a post on peri-peri livers, I have used the same recipe, this was also posted on crush on line awhile ago. This is my favourite way to pig out, with fries, mayo on a bun.

400g Chicken livers cleaned and soaked in milk for one hour
120g Seasoned flour (salt, pepper, coriander, cumin, chilli powder) optional

60ml Peri-Peri oil
60ml Butter
200g Onions chopped
6 ea Garlic cloves crushed
100 ml White wine
80ml White wine vinegar
2 ea Bay leaf
6 Thyme sprig
1 Clove
8ea Chili
80ml Peri-Peri oil
1 ea Lemon juice
2 tsp Cayenne pepper
2 tsp Paprika
1.2 kg Tomatoes chopped
20 -30ml Tomato paste
10 -20ml Worcestershire sauce
250ml Chicken stock
Chopped parsley as needed

150 ml sour cream optional


For the seasoned flour I have left it to the individuals discretion’s, I prefer adding a little more spice than the usual, for a cup of flour 1 tbsp of seasoning should be sufficient. You also do not have to dust the livers in the flour mixture.
If using livers that have been dusted in seasoned flour and fried it will make the sauce very thick when finishing off. This is optional. You can cook livers and just cover livers in sauce as well as an option
Clean livers and soak in milk for 1 hour, drain and pat dry.
Cut into half, and fry in Peri-Peri oil and butter do not over crowd pan and do in batches must be under cooked. Place one side until needed to finish.
For the sauce heat peri peri oil and sauté onions, garlic, chilli, bay leaf with clove. Cook over a moderate heat for about three minutes. De glaze with wine and vinegar, add tomatoes, tomato paste and remaining spices.
Cook out tomatoes, this should take about 40 -50 minutes and reduce sauce. Blend with a stick blender to a smooth sauce, this is optional.
Adjust seasoning and add Worcestershire sauce.
Add livers and cook through ensuring that it is not over cooked, livers still need to be a little pink on the inside.
Add chopped parsley and serve.
If cream is used add after tomatoes have been cooked out, simmer for an extra 5-10 minutes before adding livers.
Two baguettes or four foot long rolls

2 tomatoes sliced thinly
2 baby gem lettuce cleaned and washed or ice berg lettuce
100 ml mayonnaise
400g potato fries

Toast rolls
Butter rolls
Season tomato and lay on roll topped with lettuce
Top with livers
Top with fries
Add mayonnaise
Top on and serve

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Cornish Pastries

Cornish Photo Credit -

Photo Credit –

Yield – Approx. 12


460g cake flour
pinch salt
240g butter
30ml water
1 egg wash

60ml butter
20ml olive oil
460g beef, small cubed
Flour for dusting
1 large onion, cubed
2 thyme sprigs
salt & freshly ground black pepper to taste
200ml good-quality beef stock
2 carrot, small cubed
2 turnip, small cubed
Worcestershire sauce
10ml flat-leaf parsley, finely chopped
1 potato, small cubes

Traditionally the mixture was placed in the pastry raw, I prefer cooking the mixture prior.

1. For the pastry, sieve the flour and salt into a bowl or onto a tabletop. Make a large well and grate in the butter and add the water. Stir until absorbed. Knead the pastry until smooth and leave in the fridge for at least 30 minutes before using.
2. To make the filling, melt the butter with the olive oil in a frying pan and fry off beef that has been dusted in flour. Remove and set aside.
3. In the same frying pan, add the onion, thyme and season.
4. Add enough stock to moisten and bring to simmer, making sure that the mixture is not thick. Add the carrot, turnip and potato. Bring back to a simmer. Adjust the seasoning and mix in the Worcestershire sauce. Sprinkle with the parsley and cool before use
5. To make the pasties, roll out the pastry to about 4mm – 5mm thick and cut into 6 rounds of 15cm.
6. Preheat the oven to 200*C
7. Dampen the edges with water and bring the sides of the pastry together to make a parcel. Support the pastry with your left hand and, using your forefinger and thumb, turn the edge over and at the same time twist it, crimping it together so that it resembles a rope.
8. Place on a baking tray with the crimped edge facing the top. Brush with milk or egg wash and make a small hole to release the steam. Bake for 15 minutes.
9. Reduce the temperature to 180 *C and bake for another 15 minutes.

• Grating the butter makes it easier to rub into the flour.
• Pasties can be frozen raw, then defrosted and baked when required

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