Although many people believe British food to be plain and simple, there is plenty of variation these days. A heavy amount of spice is typically not used, unless British fusion food (perhaps with Indian influences) is being made, or if English mustard features in the dish (this condiment can be very hot and spicy!) However, aromatic seasonings like citrus, garlic and herbs are often added to poultry dishes to complement the flavour. Boiled or mashed potatoes would be a typical side dish for this recipe, while asparagus or green beans would also go well with this easy yet delicious baked chicken dish.
You will need boneless, skinless chicken breasts to make this recipe, along with lemon, garlic, rosemary and parsley to add light, aromatic flavours. Some cherry tomatoes will add a splash of colour to the dish but can be omitted if you prefer. You might like to add some vegetables to the dish so they cook with the chicken, or even some potatoes on top (thinly sliced so they cook through).
If you want to make the dish more browned on top, you can put it under the grill (broiler) for a couple of minutes to brown both the chicken and the lemon slices for visual appeal. Feel free to double or triple the recipe if you are feeding a crowd or want to make extra to have later in the week. A pound of chicken will take about half an hour to bake in the oven, but if you are increasing the quantities, it might take up to an hour to bake through. Once there is no pink left in the centre of the chicken it is done. It should be 165 degrees F (75 degrees C) in the middle to be safe to eat.
Nothing says good evening and welcome home like the aroma of a hot, homemade pie in the oven, whether you are using beef, chicken, lamb or vegetables to make it. Here we are using chicken along with vegetables, herbs, spices and seasonings, to make a fantastic dinner for the whole family. We are making homemade pastry for this pie. The pastry is made with flour, butter, egg yolk and water, to keep things easy. All you need to do is combine the ingredients and you have homemade pastry, so if you have not tried making your own before, go for it! Homemade pastry is sure to make you proud of your British pie creation.
First you need to make the dough and then it is chilled while you combine the ingredients for the filling. Finally you need to line a baking dish with pastry, then bake it blind (with baking beans or, if you do not have them, with dried pulses), fill it, and then add the topping and bake it again until it is golden brown and perfect. This wonderful chicken pie is beautiful served with mashed potatoes and some fresh vegetables on the side. Everyone will want a second helping.
Consider a recipe like this whether you want to serve small wedges before your afternoon tea snacks, or you want to serve a filling evening meal to your whole family, something you have made with love and care. The combination of chicken, pastry and vegetables makes this hearty and filling, and everyone is sure to love the light, flake, homemade pastry, as well as the rich, creamy filling this chicken pie offers.
This mouth-watering, famous retro dish was created for the 1952 coronation, by chef Rosemary Hume and florist Constance Spry who ran a domestic science school. It is made with cream, mayonnaise, chicken and a mild blend of spices, and often served cold over chilled rice or salad leaves. It also makes a great sandwich or jacket potato (baked potato) filling. Coronation chicken is said to have been inspired by Jubilee chicken, a previous dish which was created for the silver jubilee of George V in 1935. Coronation chicken combines traditional British ingredients with spices from the former British Empire.
Fresh spices were hard to get hold of in the 1950s so curry powder was usually used instead. In fact, curry powder, mayonnaise and chutney can be combined to make a coronation chicken sauce in a hurry, but we prefer to dry fry the spices before adding the other ingredients. This offers the best, freshest flavour instead of a harsh taste. The rice and chicken should be cooked first, since they need to cook and then cool down.
Although we like to top the rice with the chicken and then the sauce and finally some garnishes such as raisins and spring onion, you can alternatively chop the chicken then toss it with the sauce. That way, it makes a better sandwich or jacket potato filling. If you are really in a rush though, combine equal parts of mayonnaise and Greek yogurt with a spoonful of mango chutney and a little curry powder with shredded cooked chicken to make coronation chicken in a hurry. Although the following recipe takes a bit longer, it produces a superior and more authentic result. Continue reading
The filling in this homemade pie is amazing. We are using chicken and gammon to make it. What is gammon, you might be wondering if you are not from the UK. Well, it is the hind leg of pork after curing. Sometimes it is smoked, and other times not. It needs to be cooked before eating it. If you are served a roasted ham in the UK, it is usually known as gammon steak, or just gammon. If you cannot get gammon steak, buy some cured ham instead. We are also using leeks, mushrooms and chicken in the filling, along with garlic, white wine, cheddar cheese, cream and chicken stock for the perfect taste.
First we are cooking the vegetables and then adding the garlic, wine, some flour, milk, the stock and cheese, followed by the cooked meats. Once everything is cooked through and well combined, you can transfer it into a baking dish and then top with your choice of puff pastry or shortcrust pastry. Puff pastry is more flaky, while shortcrust is more solid. You can use whichever you prefer or whichever you can find readymade.
The baking time will be between 30 and 40 minutes, depending which type of pastry you use. Because the filling is already cooked, as soon as you see the pastry turning golden brown, the pie is ready to serve. This is great served with mashed potatoes and perhaps carrots, broccoli or another fresh vegetable on the side. The filling is rich and creamy, so you do not need to make additional gravy or sauce to go with it.
Savoury pies are really popular all over the UK, and fillings vary. Everyone has their own favourite and there are certainly plenty of options to choose from. Well-loved British pie fillings include beef, chicken, fish, and even more unusual choices such as lamb and fresh mint, pork and stilton, or even eels. The following pie recipe is a classic example of British comfort food, and we are using chicken and mushrooms in the filling, along with thyme, chicken stock, white wine, cream, and some peas too if you want to add them. We like to make the pies in 4 individual dishes but you can make one large pie if you prefer.
In the UK you can buy readymade pies, and either enjoy them cold or warm them up (or you can buy them hot from pie shops) but honestly nothing beats a homemade pie. This one is great served with mashed potatoes and your favourite vegetables. Consider broccoli, green beans or snow peas, along with carrots or corn on the cob. Some people might prefer fries or even potato salad or another kind of starch.
This savoury pie recipe is something the kids are going to love as much as the grownups, considering there are no strong flavours in there, just delicious creamy chicken and vegetables. You can leave the white wine out if you are making it for the kids although the alcohol should evaporate during cooking and we are only using a little anyway. Continue reading
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