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Chicken & Jerusalem Artichoke Pie
Chicken & Jerusalem artichoke pie:
- 25gr butter
- ½ onion , chopped
- 1 garlic clove, chopped
- 200gr Jerusalem artichokes, peeled and cut roughly into 1.5cm/½in thick chunks
- ½ orange , zest only
- 75ml dry white wine
- 1 tbsp plain flour
- 150ml hot chicken stock
- salt and freshly ground black pepper
- 300gr cubed chicken breast or boneless thigh meat
- 75ml double cream
- 1 pack ready rolled puff pastry with milk/egg to glaze
1. For the filling, heat the butter in a large heavy-bottomed lidded pan and gently fry the onion and garlic until softened but not coloured.
2. Add the Jerusalem artichokes, grated orange zest and white wine and boil down until the wine has virtually disappeared.
3. Sprinkle over the flour and stir for a few seconds so that it is evenly distributed. Gradually add the stock and stir to make a sauce. Season with salt and freshly ground black pepper, then add the chicken and stir well.
4. Cover and simmer for about ten minutes, stirring occasionally. Remove the lid and simmer uncovered for five minutes, until the sauce has thickened. Add the cream, stir and cook for a final 3-4 minutes. Adjust the seasoning, to taste.
5. Transfer the filling mixture to a ovenproof pie dish and leave to cool slightly.
6. For the pastry top,. Brush the edge of the pie dish with the beaten egg. Lay the strips of pastry on the edge, curving to fit and cutting so that they go all the way around but don't overlap. Brush them with egg, then lay the remaining pastry sheet over the top. Trim off any excess and press the pastry down all around the edge to seal. Make a hole in the centre so that steam can escape, then chill the pie in the fridge for half an hour.
7. Preheat the oven to 220C/425F/Gas 7.
8. Brush the pastry top all over with egg wash and place in the oven. After 10-15 minutes, when the pastry is golden-brown, reduce the heat to 190C/375F/Gas 5. Continue baking for a further 20-25 minutes. Serve hot. -
Jerusalem Artichoke Soup
Jerusalem artichoke soup:
- 1 tbsp rapeseed oil
- 25g/1oz butter
- ½ onion , finely chopped
- 1 garlic clove, finely chopped
- 200g/7oz Jerusalem artichoke , peeled and chopped
- 1 sprig fresh thyme , chopped
- 75ml/2½fl oz white wine
- 300ml/½ pint vegetable stock
- salt and freshly ground black pepper
- 2 tbsp double cream(optional)
Heat the oil and butter in a saucepan and gently soften the onion and garlic for 4-5 minutes. Add the artichokes and thyme and continue to cook for 3-4 minutes. Add the white wine and reduce for 2-3 minutes. Then add the stock and bring up to the boil. Reduce the heat and simmer until the artichoke is tender, about five minutes. Season with salt and freshly ground black pepper, and finally stir in the cream. -
Sautéed Jerusalem Artichoke
Sautéed Jerusalem artichoke:
- 300 g Jerusalem artichokes
- Summer Harvest Rapeseed oil
- a few bay leaves
- 2 cloves garlic
- 1 splash white wine vinegar
- salt
- pepper
Peel them, then cut into chunks. Place them in an oiled frying pan and fry on a medium heat until golden on both sides, then add a few bay leaves, 2 cloves of garlic, finely sliced, a splash of white wine vinegar, some salt and pepper, and place a lid on top. After about 20 to 25 minutes they will have softened up nicely and you can remove the lid and the bay leaves. Continue cooking for a couple of minutes to crisp the artichoke slices up one last time, then serve straight away. Personally, I think they go well with both meat and fish.
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BBC Radio ScotlandTue 8 Jan 2013 10:30 BBC Radio Scotland
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