Good Morning to the world of Fridge Magnet recipe lovers!
Welcome once again to another Tasty Tuesday posted weekly here on the Worlds Biggest Fridge Magnet.
Today we have a simply amazing tasting homemade dish but because it is a little more labour intensive than usual, I think we should just get straight to it and get the instructions rolling for a great leftovers dish that we can all make for sure.
Today I bring you Chicken, Ham, Leek and Potato Pie – although some of you might call it a hotpot because the potatoes are on the outside acting like a crust.
Regardless of this I suggest making it because it’s absolutely LOVELY!
- Smoked Ham Joint.
- 6 Chicken Thigh Fillets.
- Coconut Oil.
- Parsley – roughly chopped.
- 2 Sprigs Rosemary – “destalked”
- 5 Medium Potatoes – sliced.
- 300gms Closed Cup Mushrooms – sliced.
- 3 Large Leeks – finely sliced.
- 50gms Butter.
- 50gms Plain Flour.
- 500mls Cold Milk.
- 1 Small Onion – finely chopped.
- 1 Teaspoon Nutmeg.
- 3 Cloves Garlic – finely chopped.
- Tender Stem Broccoli.
- Trimmed Green Beans
- Himalayan Pink Salt.
- Cracked Black Pepper.
- Rosemary and Garlic Breadcrumbs – sprinkle.
Place the Ham Joint in some cold water and cook for 30 minutes to reduce the salt.
Put some of the Coconut Oil in a pan and bring up to temperature.
As the oil warms, slice the leaks.
Chop the Onion and the Garlic.
When the oil is at temperature, put the Onion and Garlic into the pan and start to cook through.
Then add the sliced Leaks.
As this cooks, de-stalk the Rosemary.
And roughly chop the Parsley.
Then take the Chicken Thigh Fillets and roughly chop before adding them to the pan also.
Slice the Mushrooms.
Then add these to the mix as well.
Start to cook, allowing all of the juices to mix together.
Now turn your attention back to the Ham Joint.
Once the Ham has reached this stage it is time to pour off the water it has been cooking in and refresh with some cold water from the tap.
Then put back on the heat and start the boiling process once again.
Once the Ham Joint has be restarted, put some salt into a pan of water and start to bring to the boil.
Peel the Potatoes and slice lengthways
Then put them into the pan of boiling salted water.
And leave to simmer, cooking just enough to remove the “bone” from them whilst allowing the starch to boil off.
Whilst the sliced Potatoes cook, it is time to decant the contents of the frying pan into the pie dish.
Then mix in the Rosemary and the Parsley, then put to one side. I put mine in the fridge as it will be a while before required again.
Time for the Béchamel Sauce.
Take the Butter and measure out around 50gms on some scales.
Put into a pan that is heating on the hob.
Whilst the Butter melts, measure out a similar amount of Plain Flour.
Once the Butter has melted.
Add the flour being sure to stir in well.
Then add some of the cold Milk. About a 3rd of the 500mls should be right at this stage.
Mix in well and keep mixing vigorously to prevent any lumps. You might even use a whisk.
Keep adding the Milk and stirring in so it doesn’t go lumpy….
Take a little time to add some Pink Salt.
Some Cracked Black Pepper.
And some Nutmeg.
Keep storing for a good 8-10 minutes and eventually the Béchamel will be thick enough so that when you draw a spoon through it, it separates enough to see the bottom of the pan.
Put the sauce to one side and take the Sliced Potatoes and strain them off into a colander. These Potato pieces should be cooked enough but not soft so they start to break down.
Leave them to cool in the colander.
Whilst you remove the now cooked Ham Joint from the stock. Keep this stock to make a nice Chicken, Ham and Lentil Soup with all of the bits you are unable to fit into your pie dish 😉
Put on the chopping board and allow to rest for 30 minutes or so, remove the string and the excess fat at any point prior to chopping.
Roughly chop the Ham Joint into small pieces.
Then mix these pieces into the rest of the ingredients already in the pie dish.
Pour on your Béchamel Sauce.
Then take the part cooked and cooled Sliced Potatoes and place evenly over the pie filling.
Sprinkle some of the Rosemary and Garlic Breadcrumbs on and repeat the process so that the pie filling is properly covered.
Put in the middle of the oven at 190˚C for approximately 35 to 40 minutes (or until Potatoes have browned)
When the pie looks like this, remove from the oven and allow to stand for ten minutes before serving.
Serve with some vegetables of your choice.
Healthy (okay there is some butter in the Béchamel but this pie dish does serve six – even more if all Bariatric) and filling and just the thing for a cold winters night.
Yes it is a little more labour intensive for those of us who consider themselves less culinarily gifted than others but it lasts for a long old while and you can make a grand soup with the broth from cooking the Ham Joint. I thought I had actually done a Scotch Broth Soup for you guys in my Recipe section but it turns out I have not so I shall have to get onto that…..
Anyway, please do give this a try because as ever it is super tasty, not particularly bad for you and extremely filling and economical given that it serves so many and can be turned into a second dish as well! 🙂
Stay out of the fridge.