Bay Harbour: March 31, 2021

Try this relatively quickto-assemble
chicken pie
— you can make it as one
large family pie around
eight individual pies. It will
cook in around 90min. Or if
you prefer a pork meal, our
hoisin pork belly is a twist
on this modern favourite.
If the family needs more
variety a seared beef salad
or fish cakes could make a
refreshing change
Wednesday March 31 2021 Bay Harbour News
FOOD 17
Chicken pie will tempt the taste buds
Chicken and cider pie
Serves 6
Ingredients
2 tbsp oil
2 boneless skinless chicken
breasts, sliced or chopped into
small pieces
1 leek, sliced lengthwise then
finely chopped
1 medium apple, peeled, quartered
and sliced
1 carrot, peeled, sliced lengthwise
and cut in thin semi-circular
slices
2 tbsp plain flour
300ml apple cider
1 tsp chicken stock powder
½ tsp dried thyme or a few
sprigs of fresh thyme
a pinch of mixed herbs
salt and pepper to taste
1 x 400gm block or three sheets
frozen flaky or rough
puff pastry, defrosted
1 tbsp wholegrain mustard beaten
egg or a little milk to glaze
Directions
Preheat the oven to 210 deg C.
Grease a pie dish if using.
Heat one tablespoon of the oil
in a large frying pan and seal
the chicken in batches, stirring,
setting each batch aside once it is
sealed. Then add the remaining
oil to the pan and, when heated,
add the leek, sliced apple and
carrot, and cook gently until the
leek is softened.
Return the chicken and any
juices to the pan, then stir in the
flour, mixing well. Add the cider
a bit at a time, mixing it in with
a wooden spoon so the flour
doesn’t form lumps.
When all the cider is added,
sprinkle in the chicken stock and
herbs and stir in the mustard.
Simmer gently until the liquid
has almost evaporated, season
with salt and pepper and allow
to cool.
If using a pie dish, roll out
enough pastry to line the base.
Use the rolling pin to lift the pastry
and press it gently into the tin
with your fingers. Spoon in the
cooled filling. Roll the remaining
pastry to make a lid. Brush the
pastry edges with water, then
place the lid on top.
Use a sharp knife to neatly
trim the edges, then pinch, crimp
or use a fork to press all the way
around the edge to fuse the pastry
together. Use any trimmings
for decorations; a dab of water
will make them stick. Brush the
pie or pies with beaten egg or a
little milk.
Bake for 35-45min until golden
and crisp. This filling can also
be used for pasties or turnovers.
Hoisin pork belly
Serves 4
Ingredients
500-600gm boned pork belly
roast
1 tbsp canola oil
fresh flaky sea salt
2 tbsp hoisin sauce
1 tbsp lightly toasted sesame
seeds
Directions
Preheat oven to 220 deg C.
If using a traditional pork belly
roast, remove skin. While roast
is cooking, rub skin with oil and
grill to make crackling.
Trim any excess fat off roast, if
preferred.
Brush with oil and rub with sea
salt.
Cover with baking film. Place
pork in an oven pan.
Roast for 30min at 200 deg C
then reduce the temperature to
170 deg C and continue roasting
until cooked, about 30min. This
will depend on thickness. The
internal temperature should be 71
deg C. Cover and rest for 10min
before serving.
Brush pork with hoisin sauce
and sprinkle with sesame seeds.
Seared beef and couscous
salad
Serves 4
Ingredients
500gm beef fillet
1 tsp ginger
2 cloves crushed garlic
2 tsp brown sugar
1 tbsp oil
200g couscous
500ml chicken stock
1 red onion, sliced
½ red pepper, sliced
200gm pumpkin, sliced
½ tsp turmeric
1 tsp coriander
½ tsp cumin
2 tbsp olive oil
100gm beans, blanched
1 cup fresh herbs, chopped
roughly
Dressing
2 tbsp Lemon juice
2 tbsp sweet chilli sauce
2 tbsp olive oil
This chicken pie filling can also be made
into individual pies, pasties or turnovers. It’s
not too late in autumn to try a seared beef
and couscous salad.
Directions
Place the beef in a small bowl.
Add ginger, garlic, brown sugar
and 1 tablespoon oil. Combine
well and set aside for 20min or
until ready to cook.
Cook couscous in the
chicken stock following packet
instructions.
Heat oven to 180 deg C. Place
red onion, pepper, pumpkin,
turmeric, coriander, cumin and
paprika on an oven tray. Toss in
the 2 tablespoons of oil and bake
for 20min until slightly brown
and cooked through.
Heat a pan to a high heat and
sear beef on all sides and place in
the middle of the vegetables. This
will also take 20min. Remove and
rest for 10min.
In a large bowl, mix couscous
with dressing and gently add
vegetables.
Place on a platter. Slice beef and
arrange with the salad.
Smoked fish and kumara
hash cakes
Serves 8
Ingredients
2 tbsp butter
700g kumara
2 lemons
400gm smoked fish
4 spring onions
¼ cup fresh parsley
1 to dust flour
2cm oil
Directions
Peel and cut kumara into
chunks and cook in boiling salted
water until tender. Drain well
and coarsely mash with melted
butter and the juice of 1 lemon.
Set aside to cool.
Combine flaked fish with
kumara, finely chopped spring
onions and parsley. Season well
with salt and pepper. Form
mixture into eight patties. Dust
patties with flour.
Heat a nonstick frying pan
with a little oil and gently fry fish
cakes over a medium heat for
three to four minutes on each
side until golden brown. Serve
with lemon wedges.