B&B Luncheon, July 2006

Chicken Filo pie

Ingredients:

• 2 teaspoons olive oil
• 2 leeks, trimmed and sliced
• 1½ cups cooked chicken, chopped
• 3 teaspoons fresh thyme, chopped
• 100g goat's cheese, crumbled
• Sea salt and cracked black pepper, to taste
• 6 sheets filo pastry
• Olive oil
• 1 egg
• ¾ cup cream
• 6 fresh thyme sprigs

Method:

Preheat oven to 170°C. Heat the olive oil in a large frying pan over medium heat and cook leak for 7 minutes or until soft and light golden. Combine with the chicken, chopped thyme, goat's cheese, salt and pepper.

Brush a sheet of filo with olive oil and cut into four rectangles approximately 15 x 21cm in size. Stack the four pieces on top of each other and fit into a 1-cup muffin hole. Repeat with the remaining 5 sheets of pastry.

Spoon some chicken filling into each filo case. Mix the egg and cream and pour over the chicken. Top with a sprig of thyme and cook for 25 minutes or until golden. Serve warm or at room temperature.

Silverside with Mustard Sauce served with Dutch Carrots, Brussels Sprouts & Mashed Potatoes

Ingredients:

• 1 piece of silverside approx 1.3kg
• 1 tbls brown sugar
• ½ cup white vinegar
• 2 brown onions cut in ½
• 10 cloves
• 1tsp nutmeg

Method:

Place meat in a large saucepan and cover with cold water, add all the above and bring to the boil. Then turn to a very low heat and cook for 1½ - 2 hrs. Leave in the pot for ½ hr.

Ingredients (Mustard Sauce):

• 2 tbls of plain flour
• 2tbls butter
• 1 cup milk
• 2 desert spoons of hot English mustard
• Salt and pepper
• 1 white onion cut very small
• Chopped parsley to serve

Method:

Cook onion in butter until soft. Add the flour, mustard, salt and pepper and mix into a paste. Take off the heat and add the milk making sure that no lumps appear. Return to the heat and bring to the boil stirring all the time. This makes into a white sauce.

Slice silverside into 1cm thick slices and serve with Dutch carrots, Brussel sprouts and mashed potatoes and the sauce sprinkled with parsley.

Winter Fruit Salad

Ingredients:

• 400g dried fruit salad
• ¾ cup ginger ale
• ¼ teaspoon nutmeg
• 1 cinnamon stick
• ¼ cup Amaretto liqueur
• Ice-cream (or cream), to serve

Method:

Chop up fruit salad and place in a large bowl. Add ginger ale, cinnamon stick and nutmeg. Leave for at least 2 hours.

Before serving, heat in a microwave for 2-3 minutes. Pour about the Amaretto liqueur over the fruit salad then serve in individual bowls with ice-cream (or cream).

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