Whats a right fine, hearty...

[FrillyPancake]

.....not too difficult thing to have for my tea tomorrow? Am in the mood for something hearty not necessarily calorific, but warming and satisfying......! Suggestions at the ready folks.

Thanks
Fp

[daffy654]

Beef stew and dumplings.

[bednobs]

mrs o has a fab recipe for ginger pork -yum!

[MarkRae]

Lancashire hot pot

[FrillyPancake]

Mmmm daffy, would be nice but a little too stodgy. Was thinking more light, but as i say satisfying also?

There is perhaps no such thing!!??

[Canary42]

Curry

[FrillyPancake]

Bn, dint eat pork unfortunately, lancashire hp again may be a little too much. Thining of cooking it after work, and after being at a class, so wont have much time to prepare.....

[DTCwordfan]

a chicken (or duck) and leek pie......

[DTCwordfan]

could pre-cook and then heat through...want a recipé?

[tonyav]

Haggis !

[FrillyPancake]

ThAnks everyone. Curry may be an option, a thai one perhaps? Your pie sound good dt, just never ever ever made a pie before, so could end up being a right disaster lol!

[DTCwordfan]

Or toad in the hole - beef, duck, chicken or venison sausages...

[FrillyPancake]

Go and g'ees yer recipe dt anyway, i will save that one for later for definate!

Thanks!

[Psybbo]

boeuf stroganoff, please

[FrillyPancake]

Now tony i LOVE haggis, that and some mash tattie would be very nice......Mmmmmmm. Decisions decisions!

[Psybbo]

http://www.bbc.co.uk/...troganoffwithma_71568

[FrillyPancake]

DT if you please the. Chicken and leek one would be great to have?

[tonyav]

Haggis and chips !

[DTCwordfan]

this one is dead easy - you just need a pie dish - and even the pastry you can buy.

Roasted chicken with fresh leeks braised in white wine and cream then topped with pastry is an easy Irish recipe, which is a traditional family favourite during the winter.


Ingredients
2 tbsp vegetable oil
1 onion, finely chopped
2 medium leeks, washed, trimmed and thickly sliced
4 skinless chicken breasts, cut into bite-size pieces
1 garlic clove, crushed
150ml white wine
150ml chicken stock, hot
142ml carton double cream
Sprigs fresh tarragon, leaves picked and roughly chopped
375g pack ready-rolled
puff pastry
1 medium egg

Method

1. Heat the oil in a large frying pan over a medium heat. Add the onion and leeks and cook for 4-5 minutes until softened.

2. Add the chicken pieces and cook, stirring, for another 4-5 minutes. Stir in the garlic, add the wine and bubble away until reduced by two-thirds. Pour in the stock and simmer until reduced by half. Add the cream and tarragon, bring to the boil, then simmer for 5-6 minutes until thickened. Season, then spoon into a 2.5-litre pie dish (or 4 x 300ml ovenproof dishes). Set aside to cool.

3. Brush a little water along the edge of the pie dish or dishes. Unroll the pastry and cut out a piece large enough to cover the dish or dishes. Press down the edges and trim off the excess. Snip a small hole in the centre of the pastry to let the steam escape. Put on a baking tray and chill for 15 minutes.

4. Meanwhile, preheat the oven to 220°C/fan200°C/gas 7.
Beat the egg with a little salt, then brush over the pastry. Bake for 40-45 minutes (20-25 minutes if you are making individual pies) until the pastry is golden.

5. Eat - a nice Cotes du Rhone will be an excellent way to wash this down....and not too pricy either.

[craft1948]

Fish and chips.........................