balsamic, capers, chicken, cream, dairy baking, eggs, feta, food and drink, Greek style salad, green peppers, Kalamata olives, milk, Olive oil, onions, organic, puff pastry, radishes, recipe, red wine vinegar, salad, Seasoning, Thyme, tomatoes
When one manages to find good organic products it is a bit like finding your own gold deposit. Every two weeks I receive a delivery of good organic meat from Simply Wholesome and or Go Go’s; the selection which may range from good strong heavy boned chickens to a leg of young goat, eggs, butter, organic wine and whatever new products they may have managed to source, which I am always keen to try.
The chicken produced a fantastic roast, good flavour, and being so large also provided sufficient meat for a chicken pie, this was served together with the Clifton Kitchen Greek style salad.
If you have some puff pastry in the deep freeze, to make this pie is quick and easy.
300g cooked chicken, diced
1 large onion, finely chopped
15ml fresh Thyme finely chopped
2 cloves garlic finely chopped
200g Portobello mushrooms or button mushrooms, finely sliced
60ml dry sherry
3 large eggs
Seasoning, salt and pepper
Set the oven to 180C. Roll the puff pastry to line a 20cm loose bottom tart or quiche tin. Using a fork, lightly prick the base all over, insert some baking paper and top with baking marbles or beans. Bake for 10 minutes, remove the baking marbles and return to the oven for 5 more minutes, remove and set to one side while you prepare the filling.
In a pan sauté the onions in some olive oil until translucent, add the garlic and Thyme and sauté for a few about 5 more minutes, remove from pan to a dish.
To the same pan add the mushrooms and sauté until the liquid produced by the mushrooms, has evaporated and the mushrooms are golden brown. Add the sherry and cook for a few more minutes. Add mushrooms to onion mix and season, add the diced chicken.
In a bowl mix together the eggs, milk and cream, season lightly then pour mixture over the filling and incorporate well. Pour filling into pre-cooked tart base.
Bake for about 35-45 minutes, by which time the custard should be just set.
Serve with Clifton Kitchen Greek salad
Clifton Kitchen Greek Salad
This is an elegant salad bursting with full flavours of cheese, olives and fresh ingredients.
1 English cucumber, diced
5 tomatoes, diced
6 radishes thinly sliced
1 medium onion thinly sliced. Red if possible
1 green pepper, finely diced
300g Kalamata olives, pips removed
200g feta, crumbled
10ml dried oregano
120ml olive oil
20ml red wine vinegar
A drop or two of balsamic vinegar
Salt and pepper to taste
In a bowl combine the cucumber, tomato, radishes, onion and green pepper. Scatter over the olives, capers, feta and oregano. Drizzle over the olive oil and vinegars; toss well to coat all of the ingredients. Season with salt and pepper as needed, serve.