COM­FORT ZONE

THIS HEARTY FAM­ILY FAVOURITE EVOKES TREASURED MEM­O­RIES FOR CHEF ALASTAIR MCLEOD

Life & Style Weekend - - MAGAZINE | FOOD & WINE - WORDS: ALASTAIR MCLEOD STYLING & PHOTO: MI­RANDA PORTER Alastair Mcleod is chefowner of Al’freshco, al­freshco.com.au

By the age of eight, I could pull a pretty good pint of Guin­ness. A large slice of my child­hood was spent at my dad’s pub, The Trav­ellers Rest, in Der­riaghy. My job was to sort the empty bot­tles into crates and my wage was lunch in the lounge bar — bat­tered cod and chips, a plough­man’s lunch or a flaky chicken pie with vine­gary mar­row­fat peas.

CHICKEN AND LEEK PIE

Serves: 5 IN­GRE­DI­ENTS

275ml white wine 2 car­rots, peeled and cut into 3mm an­gled slices 1 bay leaf A few sprigs of thyme Sea salt and pep­per Breasts and legs from a 1kg chicken, re­moved from car­cass 2 leeks, trimmed, halved length­ways and cut into 1cm pieces 225g puff pas­try Flour for dust­ing 1 egg, beaten 1 tbsp grated parme­san CHEESE SAUCE: 275ml milk 20g flour 20g but­ter Pinch Aleppo pep­per 25g ched­dar 10g parme­san Sea salt and pep­per

METHOD

Pre­heat oven to 200C. Pour white wine into a medium pot, along with the car­rots, bay and thyme, and sea­son with salt and pep­per. Bring to a sim­mer then cover and cook gently for five min­utes. Add the chicken pieces and leeks to the pot and cook for a fur­ther 10 mins. Next, drain the chicken and veg­eta­bles, re­serv­ing the liq­uid. Pour liq­uid back into the pan, bring it to the boil and re­duce to about 2 tbsp. Remove skin from chicken pieces, remove thigh and leg bones and cut all meat into bite-sized pieces. Stir the cheese sauce into the white wine, sim­mer, and stir in chicken, car­rots and leeks. Pour into pie ves­sels. Cut a 12cm puff pas­try round and a 1cm strip that will fit around edge of in­di­vid­ual pie dishes. Moisten the edge of the dish with wa­ter and press the strip of pas­try around the rim. Dampen the strip and care­fully lift the pas­try lid over the top, press­ing firmly to seal. Brush pas­try with beaten egg, sprin­kle with parme­san and bake for 20 min­utes. For the cheese sauce: Place milk, flour, but­ter and pep­per into a medium saucepan and place over a gen­tle heat. Whisk gently un­til they sim­mer, then whisk con­tin­u­ally for 5 mins. Add cheeses and whisk again un­til melted. Sea­son to taste.

EYE FOOD

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