IF YOU'RE looking for some delicious and healthy mid-week meal inspiration after a week of indulging in Easter treats, then look no further.
The first of this week’s recipes is a classic French dish, Roast Chicken and Leek Pithivier. This rich and moreish pie is a favourite for many, and with good reason. Featuring succulent roast chicken and tender leeks encased in flaky pastry, it's the perfect comfort food to indulge in on a chilly evening. Plus, it's a great way to use up any left-over roast chicken you may have.
The second recipe is a fresh and flavoursome take on a classic Italian dish - Aubergine Parmigiana. This vegetable-packed dish is a great alternative to traditional lasagne and is a fantastic way to incorporate more vegetables into your diet. Layered with creamy mozzarella, tangy tomato sauce, and tender baked aubergine slices, it's a crowd-pleaser that will leave you feeling satisfied and nourished.
Waterman House is thrilled to announce that celebrity guest chef Max La Manna will present a live cooking demonstration showcasing dishes from his latest book You Can Cook This. With limited tickets available, you don’t want to miss out. For more information or to book tickets, please visit www.waterman.house.
Roast Chicken and Leek Pithivier
Ingredients
- 1 organic, free-range chicken
- 25g butter
- 1 onion, finely diced
- 2 cloves of garlic
- 3 leeks, diced with greens removed
- 2 tbsp of water
- 50g crème fraîche
- 50ml double cream
- Flour for dusting
- 30g tarragon
- 50g of parmesan
- 1 egg yolk, beaten
- Salt and pepper
Method (filling)
Start by roasting the chicken in an oven at 200C, adding a cup of water to the bottom of the roasting tray.
Next, season the chicken with salt and pepper and place in the oven to cook for one hour
Meanwhile, in a separate pan, add 25g of butter, onions and garlic and sweat down, ensuring the onions and garlic do not colour - this will take approximately three minutes on a medium heat. Add the leeks and sweat down, again ensuring they do not colour.
After two minutes, add 2 tablespoons of water. Once the steam begins to rise it will help break the leeks down quicker. Stir continuously to control the temperature and avoid the leeks from burning. Season with salt and pepper.
Remove the chicken from the oven, allowing it to rest and cool down. Take the leg and part of the breast and break it down with your hands. Next, combine the chicken with the leeks
Take the juice from the chicken stock and add it to a pan, reducing it down by 3/4. Once reduced, add in the cream and reduce again by 3/4. Now, add the cheese and season with salt and pepper to taste. The sauce should be very rich and thick
Place the sauce in the fridge to cool
Method (pastry)
Start by greasing a baking tray
Next, flour the worktop and roll out one half of the pastry, using a plate to form a circle. Place the pastry onto the greased tray and top with the chicken and leek mix leaving an edge of 3cm the whole way round
Roll out the other half of the pastry, making this slightly larger as you want this to cover the base and its contents
Next, using the egg yolk, brush around the edge of the pie base and place the top pastry case onto the base, crimping the edges with the back of a fork to seal the pithivier. Glaze the pastry using the rest of the egg yolk
Using a knife, gently score the pastry with a curved line. Note: you do not want any holes, so be careful
Finally, place the pie in the bottom of the oven and cook at 200°C for 12 minutes. Reduce the heat to 180°C and cook for a further 15 minutes until golden brown and crisp
Aubergine Parmigiana (Serves 4)
- 4 aubergines, thinly sliced
- Plain flour for dusting
- 8 tbsp of olive oil
- 500g of tomatoes, peeled, deseeded & diced
- 1 sprig of basil, picked & chopped
- 100g freshly grated parmesan
- 250g of mozzarella cheese, sliced
- 2 eggs, lightly beaten
- Salt
Method
Start by seasoning the sliced aubergine and dust it with flour. Next, heat the oil in a pan and when warm, add the aubergine. Cook until golden brown - this should take approx. 45 seconds
Once golden, remove the aubergine from the pan and place on a kitchen towel to remove the excess oil. Repeat this step until all aubergines are cooked
Next, place the diced basil and tomato in a pan and cook on a simmer, leaving a couple of slices of tomatoes aside to garnish. Cook the tomatoes for 15 minutes
Preheat the oven to 180C
In an oven proof dish, place a little of the tomato sauce at the bottom, then layer with the aubergine and mozzarella. Dust with parmesan and repeat until all the ingredients have been used. Drizzle over the beaten egg and top with the tomato sauce
Finally, place the dish in oven for 25 minutes to cook
