Weekend Herald - Canvas - - ANNABEL LANGBEIN -

Ready in 1½ hours Serves 6

2 Tbsp but­ter 4 rash­ers ba­con, finely chopped 2 onions, finely chopped 2 stalks cel­ery, finely chopped 400g mush­rooms, sliced 1 Tbsp thyme leaves 1 tsp finely chopped rose­mary leaves 2 Tbsp corn­flour mixed with 1½ cups wa­ter 1 cup white wine Salt and ground black pep­per, to taste 700-800g skin­less, bone­less chicken thighs, cut into thirds

Dumpling top­ping

2 cups self-rais­ing flour, plus ex­tra 1 tsp finely chopped rose­mary leaves ½ tsp each salt and fine black pep­per ¾ cup milk ¼ cup oil 1 beaten egg, to glaze Pre­heat oven to 180C fan­bake. Melt but­ter in a heavy-based fry­ing pan, add ba­con, onions and cel­ery and cook over a medium heat un­til soft­ened with­out brown­ing (8 min­utes). Add mush­rooms and herbs and cook un­til the pan is dry (5 min­utes). Add corn­flour mix­ture and wine and stir un­til sauce boils and lightly thick­ens. Sea­son well, tip into a shal­low casse­role dish and stir in chicken. To make the dumpling top­ping, place the flour, rose­mary, salt and pep­per in a bowl. Shake to­gether the milk and oil in a jar, make a well in the cen­tre of the dry in­gre­di­ents and use a knife to mix in the liq­uids quickly, mix­ing to a soft­ish dough. Turn out on to a lightly floured board and cut about 12 rounds. Ar­range, over­lap­ping rounds on top of the fill­ing, brush with beaten egg and bake un­til top­ping is puffed and golden and sauce is bub­bling (about 40 min­utes).

Annabel says:

When some­one in­vites me over for din­ner I al­ways ask what I can bring along. If I’m the host I tend to make the main course — maybe some­thing like this hearty pie — and let ev­ery­one else bring along sides, starters and desserts. Pot luck is such an easy way to en­ter­tain and ev­ery­one likes to feel like they’ve con­trib­uted some­thing. I like to make this pie with a speedy dough top­ping that’s crisp on the out­side and light and pil­lowy in the mid­dle, but if you pre­fer you can use reg­u­lar flaky or shortcrust pas­try.


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