Tender Venison Necks

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Everyone who knows me knows I absolutely love a good bargain! One of my favorite things to do is get the reduced to clear meat goes very cheap and usually still has 2 days good before it must be frozen. However these were not reduced to clear they were full price $3.86 for 5 venison necks, $5.99kg now that is awesome isn’t it?

Venison is one of my favorite meats its super high in iron and very lean! Today I was in a relaxed mood as it was my day off so i decided to put the slow cooker on. I love the thing I must say switch it on in the morning by dinner time all you have to do is thicken and make some mash. Love a simple dinner and here is a beauty one im sharing with you all!

Venison necks are a nice cheap cut of meat and they have a surprising amount of meat on them to so its a great value for money meat. You can find them at most supermarkets i picked these up from pak n save however i used to get them at countdown and sometimes new world as well. The ones here are from Canterbury from a farm called the Merchant of Venison.  If your lucky enough to have wild venison or know a hunter who could get you some give it a go with that it has a more gamer flavour and is also delicious.

Slow Braised Venison Necks with Cranberry and Pumpkin
on
Swede and Agria Mash

Ingredients

5-6 venison necks
1 tsp paprika
1 onion, fine dice
1 stalk celery, medium dice
2 cloves garlic, fine dice
2 carrots
1/2 small crown pumpkin, peeled and 3-4cm dice
1 tin diced tomatoes
400ml water
1 bay leaf
1 tbsp fresh rosemary
1/4 cup cranberries
1/4 cup brown sugar
2 tbsp balsamic vinegar
salt and pepper
2 tbsp cornflour + water for slurry
Swede and Agria Mash
1/4 swede, peeled and small 2cm dice
3 medium agria potatoes, peeled and 4cm dice
1 spring onion, finely sliced
50gm butter
1/8 cup milk
salt and pepper

Method:

  1. Turn slow cooker onto low.
  2. Season venison generously with salt, pepper and the paprika on both sides.
  3. Heat medium fry pan over a medium to high heat, add 1 tbsp oil followed by onion, celery and garlic. Saute until opaque add to slow cooker.
  4. Brown venison necks both sides add to the slow cooker with the remaining ingredients, apart from the cornflour.
  5. Cook on low for 6 hours, combine cornflour and small amount of water to make a slurry stir into venison and cook for further 10 minutes.
  6. Bring swede and potato to the boil and cook until tender. ( it is important to cut the swede smaller as it takes longer to cook than potato.)
  7. Drain, mash and stir in butter, milk, spring onion, salt and pepper. Stir well.
  8. Serve venison necks on bed of swede and agria mash with sprinkle of crumbled feta and chopped celery leaves.

Serves: 2-4

Sunday Comfort

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With snow on the forecast and and the fire going I thought nothing better than a roast, however this time I wanted to change it up a little and try a pot roast pork.
One of the local supermarkets was selling pork shoulder for a bargain $6.99 a kg how could I not partake in that bargain!!

The Italian Herb Blend by Equagold was a perfect rub for this pork shoulder! Notes of fennel and oregano went perfectly with pork and lemon brussel sprouts, it added a good sharp tasty note to this comforting dish.

Italian Rubbed Pot Roast Pork Shoulder with braised agria potatoes,red onion and a side of garlic lemon brussel sprouts

Ingredients:

Pot Roast Pork
1-1.5kg pork shoulder
3 tbsp Equagold Italian Blend
3 tbsp oil
1 tsp flaky sea salt
1/2 tsp ground cracked pepper
2 large agria potatoes, washed
1 1/2 red onion, cut into large wedges
2 garlic cloves, rough chop
2 cups vegetable stock

Garlic Lemon Brussel Sprouts
8 brussel sprouts, cut into quarters
1/8 cup water
1/2 tsp garlic powder
1 tbsp butter
1/2 lemon zest and juice
1 tbsp chopped parsley
salt and pepper to taste

Method:

  1. Pre-heat oven to 180 degress.
  2. In small bowl combine oil, salt, pepper and Italian herb seasoning, stir to combine, pour over the pork shoulder and massage in. (you could marinate overnight if you had time for extra flavour)
  3. Heat medium size fry pan, add 1 tsp oil and red onion, season and add to the bottom of casserole dish that has  a lid or you can use tin foil.
  4. Cut Agria Potatoes into Large wedges with skin on, brown slightly and add to casserole dish.
  5. Brown pork roast both sides around 3 minutes, sear in all the flavour and juices, add to the potatoes with chopped garlic and vegetable stock.
  6. Place on the lid or tin foil and bake for 2 hours.
  7. Remove pork from oven, take the fat of and shred the pork, spoon over juices from the casserole dish about 1/2 cup. (keep some juices to spoon over your finished dish.)
  8. Heat medium frypan over medium to high heat, add 1 tsp oil and brussel sprouts , brown slightly and add water. Simmer for 2 minutes, add butter,lemon zest, juice, salt and pepper. Finish with parsley.
  9. Place potatoes on your plate followed by onions, brussel sprouts and topped with the star Italian shredded pot roast pork, spoon over some casserole juices and serve!

Serves:1-4 ( 1 potato per person)

Cut onion into large wedges.

Cut onion into large wedges.

Combine oil, salt, pepper and Equagold's Italian Blend Seasoning.

Combine oil, salt, pepper and Equagold’s Italian Blend Seasoning.

Rub over pork and massage in for a minute.

Rub over pork and massage in for a minute.

Cut potatoes into large wedges. Leaving the skin on holds them together during the braise.

Cut potatoes into large wedges. Leaving the skin on holds them together during the braise.

Brown onion followed by potatoes.

Brown onion followed by potatoes.

Brown pork both sides add to casserole dish. Deglaze frypan with vegetable stock and add to casserole dish, place on lid and cook for 2 hours.

Brown pork both sides add to casserole dish. Deglaze frypan with vegetable stock and add to casserole dish, place on lid and cook for 2 hours.

Shred pork shoulder.

Shred pork shoulder.

Cut brussel sprouts into quarters.

Cut brussel sprouts into quarters.

Heat medium fry pan over medium to high heat, add 1 tso oil lightly brown sprouts, add water and simmer for 2-3 minutes.

Heat medium fry pan over medium to high heat, add 1 tso oil lightly brown sprouts, add water and simmer for 2-3 minutes.

Add salt, pepper, garlic, lemon zest, juice and butter.

Add salt, pepper, garlic, lemon zest, juice and butter.

Serve potatoes topped with onions, brussel sprouts then the star shredded pot roast pork, spoon over casserole juices and serve.

Serve potatoes topped with onions, brussel sprouts then the star shredded pot roast pork, spoon over casserole juices and serve.

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Rustic Autumn Chicken Cassoulet

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Verging the end of the working week I found myself with a Friday off which is very rare working in hospitality. As the leaves are now beautiful oranges and reds and begin to fall I thought why not make a rustic autumn dish that is perfect for the winter months too.

This one is pretty easy brown everything off add to casserole dish with lid, whack it into the oven for hour and 20 minutes and she’s ready to be eaten. Served mine up with some rustic Southland swede and potato mash. Must say the partner loved it and i even added olives to the top for him. If you don’t like olives or the kids don’t you can leave them, out.

Rich tomato base with bursts of coriander, succulent chicken that falls apart, naturally sweet carrot and earthy notes from the mushrooms and chickpeas.

Rustic Autumn Chicken Cassoulet

Ingredients:

6 chicken drumsticks

1 red onion, sliced
3 cloves garlic, crushed
2 tbsp canola oil
1 carrot, peeled and sliced into ovals *see the picture
1 cup mushrooms, chunky chop
1 can chickpeas, drained and rinsed
1 can diced tomatoes
1/2 cup red wine* can be substituted with stock
2 tbsp brown sugar
1 bay leaf
2 tbsp fresh coriander, rough chop
8-10 black olives, pitted
salt and pepper

Fresh coriander to serve

Method:
1. Pre-heat oven to 180 degrees.
2. heat a heavy based frypan, add oil and brown onions, carrot and garlic add to the bottom of the cassoulet or baking dish. Sprinkle half the chickpeas.
3. Season chicken with salt and pepper, brown in the same fry pan, add to the top of the vegetables and chickpeas.
4. Pour red wine,tomatoes, brown sugar, bay leaf and coriander into the fry pan and deglaze, add to the top of the chicken with remaining chickpeas and mushrooms.
5. Place the lid on and bake for 1 hour remove the lid top with olives and bake for further 20 minutes.
6. Serve on mash or rice with a side of your favorite green vegetables.

Serves: 3-6

If you don’t have a casserole dish with a lid a deep oven dish with tin foils works just as good!

Slice Carrots on an angle to achieve the oval shape.

Slice Carrots on an angle to achieve the oval shape.

Brown onion, carrot and garlic, tip into bottom of the casserole dish.

Brown onion, carrot and garlic, tip into bottom of the casserole dish.

Top with browned chicken.

Top with browned chicken.

Add red wine, tomatoes, brown sugar, coriander and bayleaf to your frypan and deglaze.

Add red wine, tomatoes, brown sugar, coriander and bayleaf to your frypan and deglaze.

Top browned chicken with remaining chickpeas and mushrooms.

Top browned chicken with remaining chickpeas and mushrooms.

Top with the reduced tomatoes and wine. Cover and bake for 1 hour with lid on.

Top with the reduced tomatoes and wine. Cover and bake for 1 hour with lid on.

Remove lid top with olives and bake for a further 20 minutes.

Remove lid top with olives and bake for a further 20 minutes.

Remove from oven top with fresh coriander and enjoy.

Remove from oven top with fresh coriander and enjoy.

Serve on generous mound of mashed Southland swede and potato.

Serve on generous mound of mashed Southland swede and potato.

Healthy Crunchy Chicken Tacos

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Healthy Crunchy Chicken Tacos

Would you like the recipe for this healthy flavour packed mid-week meal for under $20 ? well comment below.

Wholemeal flour tortillas with wholemeal garlic crunch coating baked not fried to crunchy perfection finished with lime avocado, red onion relish and chilli sour cream.
Me and the girls were full after 2 and it was supposed to be 3 each!

You wont regret asking for this recipe that’s for sure!!

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Meatloaf Madness

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Homemade Meatloaf with Sautéed Garlic Greens

Ingredients:

Meat

500g sausage meat
700g lean beef mince
1 onion, small dice
4 cloves garlic, fine dice
1 carrot, finely grated
1 tbsp. fresh marjoram
1 tbsp. fresh thyme
1 tbsp. fresh parsley
3 tbsp. Worcester sauce
1 egg. lightly beaten
salt
pepper

Topping

80g rolled oats
1/4 c brown sugar
1/2 c tomato sauce

Garlic Greens
1 tbsp. oil
1/2 head broccoli, cut florets into 1/4 pieces
1 handful of green beans, remove ends
4 bok choy leaves, sliced
2 cloves garlic, crushed
1/4 cup water

2 medium golden kumara, boiled and mashed with 50gm butter 50ml milk, salt and pepper. Plus 1 tbsp. fresh chives.

 Method:

  1. Pre-heat oven to 180 degrees.
  2. Grease loaf or rectangle oven proof dish lightly with butter.
  3. In a large bowl combine sausage meat, mince, diced onion, garlic, grated carrot, finely chopped herbs, salt, pepper and beaten egg. Mix together with your hand until well combined.
  4. Press meat mix into  grease oven dish. Pat down evenly.
  5. In a separate bowl combine oats, brown sugar and tomato sauce. Mix until a paste has formed. Spread over meat mix evenly.
  6. Bake in the oven for 45-50 minutes until golden at the edges and cooked. (it will shrink slightly with cooking.)
  7. Remove from oven and allow to sit for 5 minutes.
  8. Pre-heat wok or fry pan on high add oil followed by broccoli and garlic. cook for 2 minutes until slightly starting to brown. Add green beans and cook for 1 minute, add water and cook on high for a further 2 minutes, add bok choy toss gently.
  9. Remove from heat and place in serving bowl.
  10. Slice meatloaf and serve with the garlic greens and kumara mash.

Serves: 4-6 people

 

 

 

 

Ingredients  nice and cheap!

Ingredients nice and cheap!

In a large bowl combine sausage meat, mince, onion, garlic, carrot, Worcester sauce, herbs, salt, pepper and 1 beaten egg.

In a large bowl combine sausage meat, mince, onion, garlic, carrot, Worchester sauce, herbs, salt, pepper and 1 beaten egg.

Mix together, best done with your hand for even mixing.

Mix together, best done with your hand for even mixing.

In separate bowl combine oats, brown sugar and tomato sauce.

In separate bowl combine oats, brown sugar and tomato sauce.

Stir together to form a paste type consistency.

Stir together to form a paste type consistency.

Butte a loaf or rectangle baking dish with butter, pat down meat mixture evenly.

Butte a loaf or rectangle baking dish with butter, pat down meat mixture evenly.

Top meat with oat topping evenly, bake for 45-50 minutes until puffed and cooked.

Top meat with oat topping evenly, bake for 45-50 minutes until puffed and cooked.

Prep green vegetable for sautéing.

Prep green vegetable for sautéing.

Heat 1 tbsp. of oil over a high heat in a wok or fry pan.  Add garlic and cook for 2 minutes.

Heat 1 tbsp. of oil over a high heat in a wok or fry pan. Add garlic and cook for 2 minutes.

Once starting to brown add in green beans cook for 1 minute.

Once starting to brown add in green beans cook for 1 minute.

/followed by 1/4 cup water. Cook for 2 minutes stirring over high heat.

/followed by 1/4 cup water. Cook for 2 minutes stirring over high heat.

Add sliced bok choy and toss gently.

Add sliced bok choy and toss gently.

Remove from heat after a minute or so and place in serving bowl.

Remove from heat after a minute or so and place in serving bowl.

Remove from oven, allow to stand for 5 minutes. (it will shrink a small amount during cooking.

Remove from oven, allow to stand for 5 minutes. (it will shrink a small amount during cooking.

Serve with creamy chive mashed golden kumara, sautéed greens and that stunner of a meatloaf.

Serve with creamy chive mashed golden kumara, sautéed greens and that stunner of a meatloaf.

Enjoy!

Enjoy!

Spice is Nice

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Checked the letter box this morning and the courier had been. I entered a competition with EQUAGOLD and won a shaker of their Fiery Hot Harissa. I suggested to make;

Fiery Hot Harissa Roast Beef with cinnamon pickled onions, sour cream mashed potato, lemon roasted cauliflower and wilted greens.

Looking forward to dinner tonight. Recipes will be posted along with photos.

Head over to www.equagold.co.nz  to check out their full range of amazing products!

Mexican Twice Baked Potatoes

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Another week has come to an end and I felt like having something fun for dinner, I’ve been craving nachos for a while now but wanted to put a fun take on them. Well do I have the recipe for you!

This recipe is perfect for a week night meal or more meal prep for dinner or lunches during the week. You can bake your potatoes in advance or hot on the day. Either way it does not jeopardise the flavour in any way! This was such a cheap and affordable dinner only using 200 grams of mince, can tomatoes and a can of chilli beans it bulks it out so far and makes 4 huge baked potatoes or 6-8 small ones, perfect for a small or large family eating on a budget. One of the best things about this dinner is you don’t really need anything else to go with it I must say if I had a side salad like id planned I wouldn’t have finished this beauty of a meal.

Twice baked mexican potatoes with tomato and jalapeno salsa and sour cream

Oven baked potato split in half and topped with my special mince chilli beans, tomato jalapeno salsa and a generous dollop of creamy sour cream. This was a fiesta of flavour in my mouth!!

Ingredients:

4 large potatoes or 6 medium
200gm mince
1 onion, small dice
4 garlic cloves, fine dice
1 tbsp. oil
1 tsp. cumin
1/2 tsp. ground coriander
1/4 tsp. ground cinnamon
1 tsp. fried oregano
1 can mild chilli beans
1 can diced tomatoes
salt and pepper
1 cup cheese, grated

Salsa
2 tomatoes, chunky dice
1/2 red onion, fine dice
1/4 green capsicum. small dice
1 tbsp. jalapeno, fine chop*
1 lime zest and juice
3 tbsp. coriander, roughly chopped
salt and pepper

sour cream to serve

Method:

  1. You will need 4 baked potatoes either use this slow cooker recipe or follow the steps below. The potatoes can be cooked the day before to reduce time the next day.
  2. Pre-heat oven to 170 degrees.
  3. Wash and remove any blemishes from potatoes wrap individually in tin foil add a small amount of oil and good pinch of salt to each parcel.
  4. Bake for 1 hour until tender and knife slides through easily.
  5. While your potatoes are baking its time to make the salsa.
  6. Combine all salsa ingredients in a bowl and toss, taste to check the seasoning adjust if necessary. Set aside, salsa is best left to sit it develops the flavour.
  7. Heat heavy based fry pan over a medium to low heat, add oil followed by onions sweat for 2 minutes until translucent.
  8. Add garlic, salt, pepper, cumin, oregano, coriander and cinnamon stir well and cook for 5 minutes.
  9. Turn up the heat and add mince, once brown add chili beans and tomatoes. Stir well to combine and drop the heat to a gentle simmer for 15 minutes until mixture has reduced and turned glossy.
  10. remove potatoes from oven open tin foil and roll back to create a parcel around the potato. Cut a cross in the top of the potato and push to spread open.
  11. Fill split potato with chilli mince mix followed by generous amount of grated cheese.
  12. Baked for 2-25 minutes at 180 degrees until golden brown.
  13. Remove from tin foil and serve with a huge dollop of sour cream and tomato jalapeno salsa.

Serves: 4-6 people

*Jalapenos; i brought a jar and just drained of some liquid and chopped them up seeds and all.

Remove any brushing or imperfections from potatoes.

Remove any brushing or imperfections from potatoes.

Individually wrap in tin foil add pinch of salt and drizzle of oil to each.

Individually wrap in tin foil add pinch of salt and drizzle of oil to each.

Place on wire rack in oven and bake in 170 degrees for 1 hour until tender.

Place on wire rack in oven and bake in 170 degrees for 1 hour until tender.

Combine diced tomatoes, red onion, capsicum and japaneo in a bowl, stir to combine.

Combine diced tomatoes, red onion, capsicum and jalapeno in a bowl, stir to combine.

Add chopped coriander, lime zest and juice plus a generous seasoning of salt and pepper. Stir to combine and set aside,

Add chopped coriander, lime zest and juice plus a generous seasoning of salt and pepper. Stir to combine and set aside,

Sweat onion, garlic, cumin, ground coriander, cinnamon and oregano in fry pan.

Sweat onion, garlic, cumin, ground coriander, cinnamon and oregano in fry pan.

Turn up the heat. Add mince and brown.

Turn up the heat. Add mince and brown.

Once browned add chilli beans, tomatoes and good pinch of salt and pepper.

Once browned add chilli beans, tomatoes and good pinch of salt and pepper.

Stir well simmer for 15 minutes until glossy and reduced, stirring often.

Stir well simmer for 15 minutes until glossy and reduced, stirring often.

Cut a cross int the top of the potato and spread open slightly.

Cut a cross int the top of the potato and spread open slightly.

Fill each split potato with the chilli bean mince.

Fill each split potato with the chilli bean mince.

Top with grated cheese and bake for 20-25 minutes until golden brown.

Top with grated cheese and bake for 20-25 minutes until golden brown.

Remove potato from tin foil.

Remove potato from tin foil.

Top with a generous dollop of sour cream and tomato jalapeno salsa.

Top with a generous dollop of sour cream and tomato jalapeno salsa.

Crunchy Chicken Lettuce Cups

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Creating healthy dinners is always something I enjoy doing. Making something tasty yet healthy and satisfying don’t always go hand in hand. However I think I may have just discovered a recipe that achieves all of that.
This is a great recipe suitable for all ages its a great gluten-free way to have dinner.

My girlfriends where coming over for dinner, they are both fit and healthy young women who enjoy good food. I was thinking something fun interactive and had a lot of flavour, I had made these before but a Asian inspired version with sticky soy and hoisin pork mince.

Polenta crumbed crunchy chicken lettuce cups with chipotle tomato salsa, sour cream,  guacamole, cinnamon pickled red onions and slice of fresh lime

Ingredients:

1 kg boneless chicken thighs, cut into strips
4 tsp. cumin
2 tsp. ground coriander
2 tsp. smoked paprika
1/2 tsp. cinnamon
2 tsp. oregano
1 tbsp. garlic granules
salt and pepper
5 tbsp. canola oil
1/2 cup fine polenta
1 iceberg lettuce
1 avocado
cinnamon pickled onions
4 tomatoes, core removed chunky dice
1/4 cup. fresh coriander, rough chop
3 spring onions, finely sliced
1 tbsp. peanut oil
1/2 tsp chipotle sauce
1/2 zest and juice lemon
1 lime, cut into wedges
lite sour cream to serve

Method:

  1. In a bowl add sliced chicken followed by cumin, coriander, paprika, cinnamon, oregano, garlic, salt, pepper and oil. Toss until chicken is well coated, refrigerate overnight for best flavour results.
  2. The next day; Pre-heat oven to 180 degrees fan bake.
  3. Remove every lettuce leaf as intact as possible from your iceberg lettuce, rinse and set aside.
  4. Combine chunky diced tomatoes, spring onions, 3 tbsp. fresh coriander, zest and juice of lemon, chipotle sauce, peanut oil and a good seasoning of salt and pepper. Stir well to combine, taste and adjust seasoning if necessary.
  5. Pour polenta into a rectangle dish. Remove chicken from the refrigerator and tip into polenta. Toss and coat evenly.
  6. Place coated chicken onto a lightly oiled tray and bake until golden brown, around 30-45 minutes.
  7. In bowl combine avocado, salt, pepper, squeeze lime juice and 1 tbsp. fresh coriander. Stir and mash, check seasoning.
  8. Arrange salsa, sour cream, pickled onions, limes, lettuce leafs  and guacamole in different bowls. Add spoons to each so I makes it an interactive dinner for all.
  9. Place chicken into a bowl and sit down at the table and enjoy.

Serves: 4-5

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Marinate chicken overnight

Coat evenly polenta.

Coat evenly polenta.

Arrange things in small bowls with spoons to make it an interactive dinner for all.

Arrange things in small bowls with spoons to make it an interactive dinner for all.

Start building your lettuce cup.

Start building your lettuce cup.

 

I served mine with some chunky kumara chips.

I served mine with some chunky kumara chips.

Would you like the recipe for my special cinnamon pickled onions or oven baked kumara chips??

COMMENT BELOW!!

 

New Zealand Venison

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Fennel and Beer Braised Venison Shank with fresh Marrow served upon Creamy Garlic Mash and wine fried Green Cabbage

New Zealand the land of the long white cloud for many we call it home and I also call it paradise. With rolling hills, native forests, winding rivers and snowy peaks our country has it all.

We produce some of the best top quality meat here in New Zealand. Lamb, Beef and Venison are some of the largest meat exports from our country which go all over the world. Venison  is the star of tonight’s dish. Venison has more iron than beef and is lower in fat than skinless chicken. The range of farmers in new Zealand that are producing venison available in supermarkets is growing. Venison is one of my favorite meats , wild is even more delicious however today I am using store brought New Zealand farmed venison. I got 4 venison shanks from pak N save last week for $9.00 I thought this was a good deal. When adding a bulb of fresh fennel, carrots, onions, diced tomatoes and beer it bulks it out along way. Served upon creamy garlic agria mash and wine braised green cabbage you can’t get any better than this dinner.

As the days are cold and wet we are wanting house and heart warming meals, ones with hearty rich flavour that will keep you going. Here is an iron rich slow braised fennel, beer and venison dish with creamy mash and wine fried cabbage and venison marrow, best way to end a cold Dunedin day.

Would you like this recipe? Comment Below

Perfect Pie

Chicken, Bacon and Leek Pie.

Chicken, Bacon and Leek Pie.

Everyone loves a good pie well I tell you this recipe is sure to keep your loved ones happy. Succulent juicy chicken with a delicious creamy sauce with hints of wine and almond followed by crunchy melt in your mouth pastry, you can’t beat this!

Chicken, Bacon and Leek Pot Pie

Ingredients:

350 grams boneless chicken thigh, 3cm dice
3 rashers streaky bacon, 3 cm dice
1 tbsp. fresh thyme
3 cloves garlic, rough chop
1 1/2 tbsp. oil
1 cup leek, sliced
1 cup spinach, sliced
1/2 cup white wine
1 stock cube + 1/2 cup water
150 grams sour cream
2 tbsp. sliced almonds
salt and pepper

2x buttery pastry recipe
dusting flour
1 egg, beaten

2x tin foil pie tins*

Method:

  1. In bowl combine chicken, garlic, 1 tbsp. oil, salt and pepper. Stir and coat chicken evenly with oil.
  2. Heat a heavy based fry-pan to a medium heat, add remaining oil and fry bacon until browned, remove and set aside.
  3. Brown chicken on both sides in the pan where the bacon was cooked, once brown remove from pan.
  4. Add leek to the fry-pan cook for 1-2 minutes and then crumble in stock cube, followed by wine.
  5. Stir to remove all the goodies stuck to the bottom of the pan.
  6. Turn off the heat and stir through sour cream followed by chicken and bacon then spinach and almonds, set aside and allow to cool.
  7. Pre-heat oven to 220 degrees.
  8. Split pastry into to equal parts, dust bench and roll out. Cut two bases  and two lids by placing pie tin on pastry. *as seen below
  9. Once cut out I give them another roll just to stretch the pastry to create an edge to seal the pie.
  10. Line pie tins with base pastry.
  11. And water to cooled chicken mix and stir well, fill pie cases evenly.
  12. Egg wash around the rim and seal with pastry lid, with a fork press around the edge of the pie to seal pastry together and roll over with rolling-pin to remove excess pastry.
  13.  Poke two vent holes with a fork in the lid of the pie, generously egg wash and sprinkle with almonds and bake for 20- 25 minutes until golden brown.
  14. Let pie rest for 5 minutes before slicing. The extra pie could also be frozen and knock into the oven to re-heat for a speedy mid-week meal.

Makes: 2 medium size pies.

*Tin foil pie tins picked up from $2 shop, 6 for $2. These are so easy no mess no clean up, throw away after you eat. Perfect if you are making this to take to someone’s house.

Remove excess fat, dice chicken into 3cm pieces.

Remove excess fat, dice chicken into 3cm pieces.

Dice bacon into 3 cm pieces.

Dice bacon into 3 cm pieces.

Combine chicken, garlic, thyme, 1 tbsp. oil plus salt and pepper. toss until well coated.

Combine chicken, garlic, thyme, 1 tbsp. oil plus salt and pepper. toss until well coated.

Brown bacon, set aside.

Brown bacon, set aside.

Brown chicken, set aside.

Brown chicken, set aside.

Add leek to fry pan after chicken, cook 1-2 minutes,

Add leek to fry pan after chicken, cook 1-2 minutes,

Crumble in stock cube.

Crumble in stock cube.

Deglaze with white wine.

Deglaze with white wine.

Stir to remove the tasty bits stuck to the pan.

Stir to remove the tasty bits stuck to the pan.

Add sour cream.

Add sour cream.

Followed by chicken and bacon. Stir to combine.

Followed by chicken and bacon. Stir to combine.

turn off heat, add spinach.

turn off heat, add spinach.

And almonds, stir through and set aside to cool.

And almonds, stir through and set aside to cool.

Size of the tin foil pie dishes.

Size of the tin foil pie dishes.

Lightly dust bench, remove pastry from fridge.

Lightly dust bench, remove pastry from fridge.

Divide pastry equally in half.

Divide pastry equally in half.

Roll out big enough to fit both pie tins on.

Roll out big enough to fit both pie tins on.

Using a sharp knife, cut around the pie tins.

Using a sharp knife, cut around the pie tins.

Once pastry is cut, roll the pastry circle slightly larger.

Once pastry is cut, roll the pastry circle slightly larger.

Line pie tin.

Line pie tin.

Using index finger push pastry right to the edges of the tin.

Using index finger push pastry right to the edges of the tin.

Fill pie shell with cooled filling.

Fill pie shell with cooled filling.

Generously brush the edge of the pie shell with egg wash.

Generously brush the edge of the pie shell with egg wash.

Cover with the pastry lid. ( roll this out slightly larger too.)

Cover with the pastry lid. ( roll this out slightly larger too.)

Using a fork seal the edge of the pastry.

Using a fork seal the edge of the pastry.

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Remove the trim.

Remove the trim.

Poke two vent holes with a fork.

Poke two vent holes with a fork.

Egg wash the pie lid.

Egg wash the pie lid.

Bake for 20-25 minutes until golden brown.

Bake for 20-25 minutes until golden brown.

Layers of flavour.

Layers of flavour.

Cut into Chunky slices and Serve.

Cut into Chunky slices and Serve.