Chicken & Mr. Crumb Stuffing Picnic Pies

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Make Chicken & Mr. Crumb Stuffing Picnic Pies

Chicken & Mr. Crumb Stuffing Picnic Pies

What better way to kick the picnic season off than with these absolutely delicious pies!  Easy to make and perfect for food on the go.  Definitely one to try!

Serves 8

Prep time: 10 minutes

Cooking time:  40 minutes

Ingredients

1-2 chicken breasts

Freshly ground salt & Pepper

½ tsp ground mace

Few dots of butter

Little flour for dusting

1 x pack ready made short crust pastry

1 x 225g pack of Mr. Crumb Sage & Onion Stuffing

1 egg, beaten

Preparation method

1.    Preheat the oven to 200°C/180°C Fan/Gas mark 6.

2.    Cut the chicken breasts into 1 cm cubes, place in a bowl season with salt, pepper and mace.  Set aside.

3.    Grease 8 holes of the muffin tray with the butter.  Roll out two thirds of the pastry on a lightly floured surface and stamp out 12 x 10cm circles (you may need to re-roll trimmings). Press a circle into each hole to line.

4.    Add a heaped teaspoon of Mr Crumb Stuffing into each pie and press, cover with a layer of chicken and top with another layer of Mr Crumb stuffing, packing in firmly and shaping to a dome in the middle.

5.    Roll out the remaining pastry and stamp out 12 x 7cm circles. Brush with a little egg and add a top to each pie, egg-side down to stick, carefully pressing pastry edges together to seal. Brush with more egg (don’t throw away leftover egg).

6.   Bake for 30 minutes until golden then carefully remove the pies from the tin.  Sit on a parchment lined baking tray, brush all around the sides with more egg and put back in the oven for 8 minutes.  Cool completely, enjoy!

·         Cool the Picnic Pies to chill temperatures (less than 4oC) within 90 minutes after cooking, keep refrigerated and use within 24hours.

Mr. Crumb is an artisan food producer located in the small rural village of Finea, County Westmeath in Irelands luscious green lakelands. A family run business, started back in 1996 and famous for their internationally award winning stuffing. The stuffings are cooked by hand in small batches using Irish butter from grass fed cows.

www.mrcrumb.ie they are available in Sainsburys, Morrisons and Asda

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Scotch Eggs with a Pork Crackling Crumb

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Make Scotch Eggs with a Pork Crackling Crumb

Scotch Eggs with a Pork Crackling Crumb

I have made many Scotch Eggs but by adding Mr Trotter’s Great British Pork Crackling you are adding an extra delicious crunch that put these Scotch Eggs on another level!  A definite must try!

 

Serves 6

Prep time:  15 minutes (plus 20 minutes chill time)

Cooking time:  15 minutes

 

Ingredients

25g butter

2 shallots, finely chopped

2 garlic cloves, finely chopped

500g good quality sausagemeat

Small handful of fresh flat-leaf parsley, finely chopped

5 fresh sage leaves, finely chopped

1 tbsp English mustard

Sea salt & freshly ground pepper

6 eggs

50g plain flour

2 large eggs, beaten

60g packet of Mr Trotter’s Great British Jalapeno Pork Crackling

40g panko breadcrumbs

Vegetable or sunflower oil for deep-frying

 

Preparation method

 

1.  Melt the butter in a frying pan and gently fry the shallots and garlic for 5 minutes or until softened. 

 

2.  Add the shallots to a bowl with the sausagemeat, parsley, sage and mustard.  Mix through and season to taste.

 

3.  Meanwhile soft boil the eggs placing them in a pan of boiling water and cooking them for 6 minutes.  Cool them in cold water and peel them under the water.

 

4.  To assemble, place a sheet of cling film on a board, put a ball of sausagemeat on top and flatten enough to cover the whole egg.  Place an egg in the middle, then draw up the ends of the cling film and massage the sausagemeat to cover the egg evenly.  Repeat this with the rest of the eggs.

 

5.  Blitz the pork crackling in a blender and mix with the breadcrumbs.  Place the flour, eggs and crackling crumbs on three separate plates.  One at a time roll each Scotch egg in the flour, then dip into the egg and then into the crackling crumbs to cover.  Repeat this with the rest of the eggs.  Now place in the refrigerator for 20 minutes.

 

6.  In a deep-fryer heat the oil to 170°C, test the oil is ready by dropping in a piece of bread.  If the oil sizzles and the bread turns golden in less than a minute the oil is ready.  Place the Scotch eggs into the oil and fry for 5-6 minutes or until evenly browned.  Fry in batches and keep them warm in a low oven.

 

7.  Remove with a slotted spoon and drain on kitchen paper.  Enjoy!

 

• Click the link below to find out where to buy the delicious Mr Trotter’s Great British Pork Crackling.  I would buy a few packets and you must also grab a few bags of Mr Trotter’s Proper Potato Crisps – the best crisps I’ve ever tasted!

           www.mrtrotters.com

 

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Tuna, Pasta & Pesto Salad

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Make Tuna, Pasta & Pesto Salad

Tuna, Pasta & Pesto Salad

This is a fantastic recipe that is perfect for a summer supper, packed lunch or picnic!

 

Serves 4

Prep time:  10-15 minutes

Cooking time: 10-12 minutes

 

Ingredients

225g dried pasta shapes

150g French beans, trimmed

1 red onion, finely sliced

¾ cucumber, diced

100g cherry tomatoes, quartered

2tbsp capers

6 large gherkins, diced

1 lemon, zest only

150g roasted peppers in brine, drained & chopped

2 tins of tuna, drained and flaked

 

For the pesto

50g fresh basil, roughly chopped

1 red chilli, de-seeded & finely chopped

3 cloves of garlic, peeled and roughly chopped

4tbsp parmesan cheese, grated

60ml extra virgin olive oil

100ml Greek yogurt

Freshly ground salt & pepper

 

 

Method

 

1. Place the pasta in a pan of boiling water and cook as per packed instructions, add the French beans for the final 4 minutes of cooking time.  Drain and rinse under cool water and set aside.
2. Meanwhile prepare the pesto, place all the pesto ingredients into a blender and blitz until you have a smooth paste.  Season to taste and set aside.
3. Place the pasta and beans into a salad bowl and drizzle over the pesto.  Add all the remaining ingredients and toss well.  Season to taste.  Enjoy!

 

 

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Scotch Eggs

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Make Scotch Eggs

Scotch Eggs

Once you try these Scotch Eggs you will never go back to shop bought again!

Serves 6

Prep time:  15 minutes (plus 20 minutes chill time)

Cooking time:  15 minutes

Ingredients

25g butter

2 shallots, finely chopped

2 garlic cloves, finely chopped

500g good quality sausagemeat

Small handful of fresh flat-leaf parsley, finely chopped

5 fresh sage leaves, finely chopped

1 tbsp English mustard

Sea salt & freshly ground pepper

6 eggs

50g plain flour

2 large eggs, beaten

100g panko breadcrumbs

Vegetable or sunflower oil for deep-frying

Preparation method

1.  Melt the butter in a frying pan and gently fry the shallots and garlic for 5 minutes or until softened. 

2.  Add the shallots to a bowl with the sausagemeat, parsley, sage and mustard.  Mix through and season to taste.

3.  Meanwhile soft boil the eggs placing them in a pan of boiling water and cooking them for 6 minutes.  Cool them in cold water and peel them under the water.

4.  To assemble, place a sheet of cling film on a board, put a ball of sausagemeat on top and flatten enough to cover the whole egg.  Place an egg in the middle, then draw up the ends of the cling film and massage the sausagemeat to cover the egg evenly.  Repeat this with the rest of the eggs.

5.  Place the flour, eggs and breadcrumbs on three separate plates.  One at a time roll each Scotch egg in the flour, then dip into the egg and then into the breadcrumbs to cover.  Repeat this with the rest of the eggs.  Now place in the refrigerator for 20 minutes.

6.  In a deep-fryer heat the oil to 170°C, test the oil is ready by dropping in a piece of bread.  If the oil sizzles and the bread turns golden in less than a minute the oil is ready.  Place the Scotch eggs into the oil and fry for 5-6 minutes or until evenly browned.  Fry in batches and keep them warm in a low oven.

7.  Remove with a slotted spoon and drain on kitchen paper.  Enjoy!

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The Best Cheese Scones

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Make The Best Cheese Scones

The BEST Cheese Scones

These have to be the best cheese scones I have ever tasted.  The perfect savoury scone - best eaten warm spread with lots of butter!

Makes 8-10

Prep time:  15 minutes

Cooking time: 12-15 minutes

Ingredients

225g/8 oz self raising flour

1 ½ tsp baking powder

1 tsp mustard powder

½ tsp cayenne pepper

50g/2 oz butter, cut into cubes

100g/3 ½ oz mature cheddar cheese

150 ml/ ¼ pint milk

1 egg, beaten

Method

 1.  Preheat the oven to 220C/425F/Gas 7 and lightly grease a baking sheet.

2.  Sieve the flour and other dry ingredients into a large mixing bowl and then rub in the butter.

3.  Stir in the cheese, then a milk and egg to get a soft dough.

4.  Turn on to a floured work surface and knead very lightly. Pat out to a round 2cm/¾in thick. Use a 5cm/2in cutter to stamp out rounds and place on the baking sheet. Lightly knead together the rest of the dough and stamp out more scones to use it all up.

5.  Brush the tops of the scones with a little milk. Bake for 12-15 minutes until well risen and golden. Cool on a wire rack.

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Corned beef and Potato Pie

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Make Corned beef and Potato Pie

Corned Beef & Potato Pie

A rich & hearty pie packed full of flavour.  Very easy to make with store cupboard ingredients suitable for quickly rustling up for surprise guests!  Delicious!!

Serves 6

Prep time:  20 minutes

Cooking time: 50-60 minutes

Ingredients

For the pastry

300g/10½oz plain flour, plus extra for rolling

good pinch sea salt

175g/6oz cold butter, cubed

1 free-range egg

(or use ready prepared short-crust pastry)

For the filling

15g/½oz butter

1 tbsp sunflower oil

1 large onion, sliced or chopped

2 celery sticks, trimmed, peeled to remove stringy bits, sliced

2 medium carrots, cut into 1cm/½in dice

300g/10½oz potatoes, peeled and cut into 1cm/½in dice

2 tbsp tomato ketchup

1 tbsp Worcestershire sauce

2 tsp marmite

1 x 340g/11¾oz can corned beef

freshly ground black pepper

Method

1.       To make the pastry, put the flour, salt and butter in a food processor and pulse until the mixture looks like breadcrumbs.

2.      Whisk the egg with a tablespoon of cold water in a small bowl. Slowly pour all but one tablespoon of the egg mixture into the food processor whilst blending until the mixture begins to form a ball, wrap in cling film and place in the fridge.

3.      For the filling, melt the butter with the oil in a large non-stick frying pan. Add the onion, celery, carrots and potatoes. Cook on a low heat for about 15 minutes until the vegetables are softened, stirring regularly. The carrots should have a little bite.

4.      Add the ketchup, marmite, Worcestershire sauce and stir into the vegetables for a few seconds before adding the corned beef. Break the beef into chunky pieces with a wooden spoon and mix with the vegetables.

5.      Season with pepper and remove from the heat. Leave to cool for about 20 minutes.

6.      Preheat the oven to 190°C/375°F/Gas mark 5.

7.      Put the pastry onto a well-floured work surface and bring it together into a ball. Take about a third of the pastry, roll it out and use it to line a 23cm/9in pie plate or 20cm/8in round ceramic quiche dish. Leave any excess pastry overhanging the edge. Brush the pastry edge lightly with the reserved egg.

8.      Empty the filling into the pastry base and spread it out evenly. Flour the surface once more and roll out the remaining pastry. Lift the rolled pastry over the rolling pin and place gently over the filling. Press the edges firmly together then trim neatly. Seal the edge with a fork.

9.      Brush the top of the pastry with the remaining beaten egg, cut a cross in the centre of the pie and place onto a baking tray. Bake for about 35-40 minutes or until the pastry is golden-brown and the filling is piping hot.

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