On Sunday we joined our friends and Izzy’s BFF’s for the Sport Relief mile in Bromley. Was a great way to spend a Sunday afternoon and also a chance to introduce Izzy to the fact that there are lots of children that are not as fortunate as she is. It’s a difficult concept to sell to an almost 3 year old but it is surprising how much they take in.
Sport Relief is a great cause and to date nearly 30 million pounds has been raised – even in times of financial difficulty people have still dug deep for the work supported by Sport Relief. It’s very refreshing when so often society appears completely ‘ME’ orientated.
Team shirts made by Nana!
Our little monsters did a great job – no prams and no being picked up. We discovered that their attitude to running was not dissimilar to their mothers! Easton, like his marathon running Mum, was immediately out in front and ran the whole way – a natural. Isobel, like her Mother, was determined and only needed a little bit of encouragement and proceeded to run the majority of the way! And then there was Izzy, bringing up the rear (just like her Mother!), wants to give it a go but it just doesn’t come naturally. Alot of encouragement, and a spot of bribery (just think of the medal at the end!) needed but she made it!
Back to the cooking………I have been very disorganised on the cooking front lately. We have ended up with a random selection (I can’t pass by a special offer!) in an overflowing freezer and so we are trying to use up what we already have . Last weekend we had a mixture of chicken pieces lurking in the depths of the freezer and I fancied making a pie. The obvious cookbook to use was Sophie Conran’s aptly title ‘Pie’….the result? perfect for a Saturday night in!
Chicken with Leeks and Cream (courtesy of Sophie Conran – Pies)
Ingredients:-
8 chicken thighs
1 Tbsp olive oil
1/2 tsp dried rosemary
salt & freshly ground black pepper
a knob of butter
3 leeks, chopped
1 Tbsp plain flour
1 small glass white wine (about 150ml)
150ml chicken stock
150ml double cream
1 large handful tarragon leaves, chopped
375g good-quality butter puff pastry
1 egg, beaten
Preheat the oven to 220C. Put the chicken in a roasting dish, drizzle over the olive oil and season with rosemary, salt & pepper. Place it in the oven and roast for 30 mins. Remove from the oven and allow to cool.
Meanwhile, melt the butter in a large casserole. Add the leeks and fry gently for a couple of minutes. Sprinkle to flour over the leeks and stir for a minute or so. Whisk in the wine and stock, and simmer for 15 minutes. Then stir in the cream and continue simmering for a further 5 mins.
Cut the chicken into bite-sized pieces and discard the skin and bones. Stir the chicken into the sauce, together with all the juice from the roasting dish. Add the tarragon, then taste and season accordingly. Pour the mixture into a pie dish and set aside.
Roll out the pastry to a size large enough to cover a pie. Brush the edges of the dish with a little of the beaten egg, and cover the pie dish with the pastry. Trim the edges, putting aside any unused pastry. Press down along the rim of the pie dish with the tines of a fork. Make shapes out of the leftover pastry and use them to decorate the top of the pie. Cut a small hole in the top of the pie to let steam escape, and brush it all over with egg. Place the pie in the oven and bake for 20 mins.
Ready for the pastry top
Trimming the edges
Ready for the oven
Perhaps a little over trimmed around the edges...
Lastly, tonight we finally made the Pea & Caper fishcakes from Mum’s recipe. My favourite type of recipe – quick & delicious. The fishcakes are all fish – not 3/4 potato, 1/4 fish – a rarity, and they do not need chilling in the fridge before cooking either. A big thumbs up from all of us here! We served with home made wedges & green beans – was yum yum yum!! Thanks Mum!!
Feeding Izzy 