flour Archives

Coconut recipes

The impossible custard tart

45 minutes

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Abigail’s famous mac ‘n’ cheese

1 1⁄4 hours

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Potato lefse

10 minutes

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Fish-and-kale pie with sweet-potato topping

45 minutes

Fruity dessert

Banana bread-and-butter pudding with salted caramel sauce

2 hours

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Rotolo with burnt sage and lemon

30 minutes

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Potato farl with crispy bacon and maple syrup

15 minutes

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30 minutes

Battered and

Deep-fried lasagne

10 minutes

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Spicy potato-and-pea parathas

20 minutes

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Hot-water pastry

30 minutes

Chicken recipes

Chicken-and-mushrooms strudel

30 minutes

Chicken-and-mushrooms strudel

Serves 6

Difficulty Easy

Prep Time 45 minutes, plus overnight thawing time

Cooking Time 30 minutes

Ingredients

8 (about 1 kg) free-range chicken thighs with skin and bone
1 - 2 T olive oil
Sea salt and freshly ground black pepper, to taste
2 T butter
400 g mixed mushrooms, rinsed and well-drained, chopped
1 bunch leeks, washed and thinly sliced
2 cups chicken stock
2 T Italian parsley, finely chopped
2 free-range eggs, hard boiled and sliced (optional)
2 - 3 slices baked ham, shredded
6 - 7 sheets frozen phyllo pastry
(about 100 g) Butter, melted, for brushing
Poppy seeds, for sprinkling (optional)
Baby spinach leaves, lightly dressed, or warm and wilted, for serving

For the sauce:

60 g butter
30 g flour
1 3⁄4 cups reserved broth
1⁄4 cup cream
1 T lemon juice
Sea salt and freshly ground black pepper, to taste

Method

Brown the chicken in the oil. Remove from the pan and season lightly. Pour off the oil. Add a spoonful of butter to the pan. Add the mushrooms and briskly stir-fry until barely cooked and nicely coloured. Remove and set aside.
Add a little more butter to the pan and add the leeks. Cook gently until very soft. Return the chicken to the pan and pour in the stock. Cover and simmer gently for 10 minutes or until just tender. Remove the chicken, reserving 1 3⁄4 cups of the broth. Shred the cooled chicken. (Freeze the skin and bones to use in your next chicken soup.)
Mix the chicken and mushrooms with the sauce, adding the parsley, egg and ham, if using. Check the seasoning.
To make the sauce, melt the butter in a medium saucepan. Stir in the flour until smooth. Gradually add the warm broth, stirring until smooth and thick. Add the cream, then simmer until thick, stirring. Stir in the lemon juice and check the seasoning.
To assemble, thaw the phyllo overnight in the fridge. Line a baking tray (in case of leakage) with baking paper. Place a sheet of phyllo on the paper-lined tray and brush with melted butter. Repeat, using all 6 or 7 sheets. Place the filling lengthways near the edge of the pastry, leaving a 3 cm border around the edges. Fold in the short ends and brush with melted butter. Fold over the long end, brushing with butter. Roll up with the seam-side underneath. Brush with melted butter and sprinkle with poppy seeds if you like. Bake at 160°C for 45 minutes, or until golden. Allow to stand for 5–10 minutes before serving.

Cook's note: Phyllo is a useful pastry to keep in the freezer. It’s easy to handle and makes a great wraparound crust.

Discover more pie recipes here.

Herby slow-cooked lamb shoulder with preserved lemon

Cornflake marshmallow treats

Fried cauliflower

The impossible custard tart

Abigail’s famous mac ‘n’ cheese

Potato lefse

Fish-and-kale pie with sweet-potato topping

Banana bread-and-butter pudding with salted caramel sauce

Rotolo with burnt sage and lemon

Potato farl with crispy bacon and maple syrup

Hand pies

Deep-fried lasagne

Spicy potato-and-pea parathas

Hot-water pastry

Chicken-and-mushrooms strudel

Chicken-and-mushrooms strudel

Ingredients

Method