OK so its a few days late, but earlier this morning I found Holly's Xmas bibs so we figured she might as well get some use out of them. Today she was little Santa.
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| Holly with her little Santa bib. |
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| Is that a look of fear as Brandon tries Joshua's Flicker? His little hands can't reach the brake lever which is a concern. |
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| But after a little while playing he appears to be getting the hang of it. |
After lunch today I decided to cook our annual Jamie Oliver turkey and leak pie which we make with the left over turkey every Xmas. It has become a bit of a tradition in our house to have this dinner somewhere between Xmas and New Year accompanied with roast potatoes cooked in goose fat and brussel sprouts. Joshua did an outstanding job of helping me out in the kitchen and making the pie. He also thoroughly enjoyed being chief taster of the pie mixture and gravy as we cooked away.
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| Before we started cooking the pie Josh and Brandon pulled the Xmas turkey wish bone. Joshua came up winner this time and has kept his wish top secret. |
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| Joshua sampling the sauce/gravy that came out of the pie mixture. |
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| Joshua pasting the egg mix on top of the pastry. We then carved in a J + J to indicated it was cooked by Jason and Josh. |
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| Our finished pie fit for a King's banquet. |
As this has become a bit of a family tradition for us I would hope that in years to come Joshua, Brandon and Holly will continue to make this delicious dish around the Xmas period. With that in mind I have decided to include on this blog the full list of ingredients and the cooking method so that they can hopefully reference this in years to come. I don't think I have ever posted a recipe on this blog before, but what better way of me passing the information on to them. Hopefully Jamie Oliver will not be taking me to court (as he did recently with McDonalds over the content of their burgers) for plagiarism of his recipe!!!
INGREDIENTS
2 rashers higher-welfare smoked streaky bacon, roughly chopped½ bunch fresh thyme, leaves picked
olive oil
2 kg leeks, washed, trimmed; white end chopped into chunks, green end finely sliced
sea salt
freshly ground black pepper
800 g cooked white turkey meat, torn into big chunks
2 heaped tablespoons plain flour, plus extra for dusting
2 pints organic turkey, chicken or vegetable stock
2 tablespoons crème fraîche
500 g puff pastry
12 jarred or vac-packed chestnuts, roasted and peeled
2 sprigs of fresh sage, leaves picked
1 free-range egg, beaten
METHOD
For this recipe, you will need 800 g cooked white turkey meat, torn into big chunks.
This is dead simple, completely versatile and absolutely gorgeous. It's not a pretty-boy pie; it's a proper, old-school pie that everyone will be over the moon to see on the table. I'm putting leftover white turkey meat to good use here, but you could also mix brown meat in there too.
Preheat your oven to 190°C/375°F/gas 5. Put your bacon in a large pan on a medium heat and add your thyme leaves. Add a lug of olive oil and let it all fry off a few minutes. Add all of your prepped leeks and fry them off for about 3 minutes. Add a pinch of salt and pepper then pop the lid on top, turn the heat down to medium and let them cook away gently for 30 minutes, stirring every 5 to 10 minutes to make sure they don't catch. There's going to be enough moisture in the leeks to keep them happy in the pan so they should be soft and melt in your mouth once they're done.
When your leeks are ready, add the turkey meat to them and stir. If you've got a bit of stuffing mixed in there you can put that in too. Add the flour, mix it in well then pour in your stock and stir again. Add the crème fraîche then turn the heat up and bring everything back up to the boil. Have a taste and add a bit more salt and pepper if it needs it then turn the heat off. Pour the mixture through a sieve over another large empty pan and let the wonderful gravy from the mixture drip into the pan while you roll out your pastry.
Get a deep baking dish roughly 22 x 30cm. Dust a clean surface and a rolling pin with a bit of flour and roll your pastry out so it's about double the size of your dish. Crumble the chestnuts over one half of the pastry then tear a few of the sage leaves over the chestnuts. Fold the other half of pastry on top then roll it out carefully and evenly so you have a rectangle big enough to cover your baking tray. Don't worry if a few bits stick out here and there.
Spoon that thick leek mixture from your sieve into the pie dish and spread it out evenly. Lay your pastry on top, tuck the ends under then gently score the pastry diagonally with your knife. Add a pinch of salt to your beaten egg then paint this egg wash over the top of your pastry. Pop your pie in the oven for about 35 to 40 minutes or until the pastry is puffed up and golden brown. When the pie is ready, re-heat the lovely gravy and serve with your pie, along with some peas tossed in butter, lemon, salt and pepper and everyone's happy!
This is dead simple, completely versatile and absolutely gorgeous. It's not a pretty-boy pie; it's a proper, old-school pie that everyone will be over the moon to see on the table. I'm putting leftover white turkey meat to good use here, but you could also mix brown meat in there too.
Preheat your oven to 190°C/375°F/gas 5. Put your bacon in a large pan on a medium heat and add your thyme leaves. Add a lug of olive oil and let it all fry off a few minutes. Add all of your prepped leeks and fry them off for about 3 minutes. Add a pinch of salt and pepper then pop the lid on top, turn the heat down to medium and let them cook away gently for 30 minutes, stirring every 5 to 10 minutes to make sure they don't catch. There's going to be enough moisture in the leeks to keep them happy in the pan so they should be soft and melt in your mouth once they're done.
When your leeks are ready, add the turkey meat to them and stir. If you've got a bit of stuffing mixed in there you can put that in too. Add the flour, mix it in well then pour in your stock and stir again. Add the crème fraîche then turn the heat up and bring everything back up to the boil. Have a taste and add a bit more salt and pepper if it needs it then turn the heat off. Pour the mixture through a sieve over another large empty pan and let the wonderful gravy from the mixture drip into the pan while you roll out your pastry.
Get a deep baking dish roughly 22 x 30cm. Dust a clean surface and a rolling pin with a bit of flour and roll your pastry out so it's about double the size of your dish. Crumble the chestnuts over one half of the pastry then tear a few of the sage leaves over the chestnuts. Fold the other half of pastry on top then roll it out carefully and evenly so you have a rectangle big enough to cover your baking tray. Don't worry if a few bits stick out here and there.
Spoon that thick leek mixture from your sieve into the pie dish and spread it out evenly. Lay your pastry on top, tuck the ends under then gently score the pastry diagonally with your knife. Add a pinch of salt to your beaten egg then paint this egg wash over the top of your pastry. Pop your pie in the oven for about 35 to 40 minutes or until the pastry is puffed up and golden brown. When the pie is ready, re-heat the lovely gravy and serve with your pie, along with some peas tossed in butter, lemon, salt and pepper and everyone's happy!
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