Archive for December, 2010

Wild Rice & Chicken Soup

Posted in Cooking, Food, Home Cooked Food, recipe, soup with tags , , , , , , , on December 15, 2010 by helenphillips
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From this.... (the raw condition)

Wild Rice (which is actually a grass) grows in abundance in Minnesota, so it is unsurprising that it is a favourite in local cuisine. I had my first taste several years ago when we first visited the Twin Cities as part relocation decision making process. We spent a day being taken around various residences by a Real Estate agent so that we could consider where we would like to be living, and importantly, what we needed to budget for. At lunch time, we were taken to Lucia’s in Uptown. Lucia’s is a small restaurant that changes it’s menu weekly in tune with seasonal produce. On this particular day I did not feel like a large lunch, and fortunately for me the Soup of the Day was Wild Rice Soup. Just delicious.

So, when we moved here, wild rice was one of the first store cupboard items I bought, but it’s taken me longer than planned to do anything with it. My husband likes to have soup to take to work for lunch, so I like to keep a stock of various flavours in the freezer – roasted tomato, lentil & tomato, chicken & sweetcorn.   The soup I had at Lucia’s was a creamy one, but here I have left out the cream. It makes a lovely chunky soup, so if you are feeling virtuous you can always omit the side of bread and still feel satisfied. This makes 2 portions suitable for lunch or even an evening meal appetizer.

  • 1/4 cup uncooked wild rice – this gives just under 2 cups when cooked
  • 1 chicken thigh, diced
  • 1 small onion (or large shallot) sliced
  • 5 mushroom – chopped into small pieces
  • 0.5L chicken stock
  • Seasoning

There are 2 ways you can go about this – cook the wild rice ahead, or bung it all in together. I went for the former, because having never cooked wild rice before, I didn’t really know exactly how much it would expand by. You need to use 4 x the amount of water, so in this case 1 cup. Slightly salt, bring to the boil and simmer for around 50 minutes until the rice is cooked and water is absorbed.

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...to this.... (cooked rice)

Using a non-stick pan, I cooked the chicken pieces over a medium heat until sealed. Next I added the onions, and cooked for a few minutes, before adding in the mushrooms. Once the vegetables were soft, I added seasoning, and then the stock. I briefly raised the temperature to bring the soup to the boil, and then reduced to a simmer before adding in the cooked rice. I left it simmering for about 20 minutes, before decanting into pots ready for my husband to pack away for his lunch.

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...to lunch (wild rice soup)

 

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Turkey Pie

Posted in Cooking, Dinner, Food, Home Cooked Food, recipe with tags , , , , , , on December 1, 2010 by helenphillips

Mention pie to the average American, and they will think Apple, Peanut, Pumpkin. Basically anything that can be (optionally) served with cream or ice-cream. Mention pie to the average Briton and they will think Steak & Kidney, Beef & Onion, Chicken & Mushroom. It’s not that we don’t have sweet pies too, it’s just the savoury kind takes precedence in our culinary culture.  I don’t think I’ve seen any savoury pies on sale since we moved here, though of course that doesn’t mean they don’t exist.

With Thanksgiving just last week, I have been left with the inevitable pile of leftover Turkey to try and use ‘creatively’. I find the downside of Turkey is no matter how juicy and moist it is when it’s served fresh, once it has been carved and refrigerated, it has a tendency to dry out. This is why I prefer to use the leftover meat in dishes with some sort of sauce or gravy. The last time I was faced with a similar mountain of Turkey, a pie was top of the list, and so it is again. Tonight we dine on Meat Pie & proper thick cut deep fried chips (not fries!). With malt vinegar.

As usual, I have just thrown in quantities of each ingredient that looks about right so the amounts are approximations. The filling can be used immediately, or prepared in advance.

Gives 4-6 portions.

  • 15 oz / 425g Shortcrust (or pie) pastry (I cheat and use ready made and rolled stuff)
  • 500g Cooked Turkey, cut into small chunks
  • 2 tablespoons olive oil
  • 1 medium onion (I used a red one today)
  • 16oz / 500g mushrooms
  • canned sweetcorn
  • 300 ml Stock (I used stock made from the Turkey carcass, you can substitute chicken or vegetable stock)
  • Tarragon, Thyme, Parsley
  • 1 tablespoon Cornflour / Cornstarch, dissolved in cold water
  • Seasoning
  • 1 egg, lightly beaten

Heat the olive oil in a non-stick pan, and then fry the vegetables until they have softened. Next add the herbs, and seasoning, followed by the stock. Bring to the boil, and then reduce to a simmer for 20 minutes, which should reduce the liquid by approximately half. Stir in the Turkey and then the cornflour & water.

Pre-heat the oven to 200°C / 400°F. Grease a deep pan, approx 9″ in diameter.  If necessary, roll the pastry into 2 equally sized pieces, and line the bottom and sides of the pan with one.

Fill the pastry with the prepared filling, and then use the 2nd piece of pastry, and press the 2 pieces together around the edges. Brush the surface with the egg.

Bake in the oven for approx 50 minutes, until the pastry surface is golden brown. Enjoy with vegetables and potato product of your choice.

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