Steen­berg Rat­tlesnake Sauvi­gnon Blanc 2010

House and Leisure Food - - FRONT PAGE -

11/ kg chicken 2 onions 2 bay leaves 2 car­rots 2 cel­ery sticks 200g flour 50g but­ter 50g lard (or veg­etable fat) 3–5T wa­ter, to mix 125g streaky smoked ba­con,

sliced into 5mm strips 3 leeks, finely sliced zest of 1 le­mon 200ml white wine 3T flour 200ml chicken stock 100ml cream 1 bunch flat-leaf pars­ley,

roughly chopped 200g small but­ton

mush­rooms 1 egg, lightly beaten

Serves 6

Place the chicken in a large saucepan and cover with wa­ter. Add the onions, bay leaves, car­rots and cel­ery sticks, and bring to the boil. Sim­mer, un­cov­ered, for one hour un­til the chicken is cooked through. Re­move from the pan and re­duce the stock by half.

To make the pas­try, mix the 200g flour with the lard and but­ter un­til it re­sem­bles fine bread­crumbs. Add enough wa­ter to form a soft dough. Cover with cling­film and re­frig­er­ate for at least 30 min­utes.

For the fill­ing, fry the ba­con in a large saucepan un­til crispy. Add the leeks, and fry for another five min­utes. Add the le­mon zest and white wine, and al­low the mix­ture to re­duce slightly. Stir in the flour, then slowly add the stock, stir­ring to com­bine. Fi­nally, add the cream and pars­ley.

Once the chicken has cooled, tear the meat off the car­cass and add to the sauce with the but­ton mush­rooms, and al­low the fill­ing to cool.

Pre­heat the oven to 180°C. Gen­tly roll out the pas­try on a lightly floured sur­face. Pour the chicken fill­ing into a pie dish and cover with the pas­try. Trim any ex­cess pas­try and crimp the edges with your fin­ger­tips to seal. Brush with beaten egg and bake for 35 min­utes un­til the pas­try is golden and crisp.

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