Sunday, 11 November 2018

Chicken And Bacon Pie For The Family



Pies. We must not forget how good a pie can be. If your family are coming over for dinner, or you'd like to impress your partner with something home cooked (except the pastry, let's not get ahead of ourselves, we have lives to live...) this is absolutely going to hit the spot! Chicken pie is wholesome and timeless, and the flavours of bacon, leek, garlic and white wine NEVER FAIL. THEY SIMPLY WORK EVERY TIME.

This recipe is kind of based on how I make bacon & mushroom risottos, and then after making it for Jack's grandparents a few weeks ago, someone on IG insisted I add mustard next time. It works wonders!!

I'd recommend adding a pot of bayleaves (70p) because for hearty dishes like these, (plug the veggie shepherd's pie here) it just seems to do something good. If you buy fresh rosemary or thyme (also 70p), I'd recommend freezing them in the packet so you always have a sprig to hand. I never manage to use the whole packets at once and they go off so quickly!

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Monday, 5 November 2018

Katsu Curry Burger



Oh. The delicious... the pure... the universally loved. Katsu curry. Guess what? It's delicious as a burger too, and you do not have to spend £21 on Deliveroo to achieve it on demand. (Yeah, that's based on £10ish per burger - I promise making your own is a lot more fulfilling and friendly to the old wallet!)

People ask me all the time if I have a Katsu curry recipe, and I thought I did (link) but it's really not very good. I forgot that I basically advised you to buy the curry paste, when actually it's really useful to know how to make your own. Curry powder, onions, soy sauce, flour and stock - these are all pretty standard kitchen cupboard items. I've reduced the ingredients down to the minimum, on my quest to keep cooking fun things ridiculously simple. Some recipes advise you to add grated ginger, rice wine vinegar or mirin, but I know they're the sort of things most of you won't have, and won't bother going to the shops for.

This sauce could be more tangy, so for that I'd add lime juice as an easy option. HOWEVER. In the burger it really isn't necessary. With the pickled cabbage/spring onions and mayo, you have all the flavours you need!

I'm also including a 5 minute (literally 5 minute) sweet potato katsu version. News to me, flour and warm water actually works way better than egg (I'm now a convert for life). I've presented it as a street food side, but pop them in a burger for a proper vegan carb feast!



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