Now that the festive season is well and truly over and The New Year has arrived ,Try your hand at making Turkey & Ham Pies with all that left over meat. I Took that cooked Turkey ,Ham & Bacon out of the freezer the other day ,made loads of pies with Danae & Luke.

Roast Turkey Ham & Bacon pie- Recipe

Short Crust Pastry- Recipe

1kg plain Flour

250g cooking fat (animal) ,broken into pieces

250g butter ,broken into pieces

Pinch of salt

Water to bind ,about 1/3rd pint

Add a few egg yolks for that extra richness.

Add the flour and salt  to a mixing bowl and rub in the fat and butter pieces . Mix and rub in well with the flour ,until it resembles bread crumbs,do this by hand or use a mixer .Add the egg yolks slowly and just enough water to form a stiff dough,turn the dough out onto a floured surface and knead  for 5 minutes until the dough feels elasticated  and shiney. Cover with cling film and leave to rest in fridge until the pie filling is ready.

Pie Filling

Cooked Turkey Breast & Leg ,Diced   500g

Cooked Gammon ,Diced 500g

Cooked Bacon Loin ,Diced 200g

Carrots 200g peeled chopped fine

Left over Herbs -Thyme/Rosemary/Sage/Parsley-chopped fine -pinch

I medium onion peeled diced

Frozen garden peas or Frozen mixed Veg 400g

Plain Flour 50g

Turkey Gravy  1 -litre -or Chicken /Beef stock

Broighter Gold Rapeseed oil for frying.

Add the rapeseed oil to a heavy based pan ,add onion ,carrots and cook without colour.Add frozen veg and flour ,mix well .Add diced cooked meat and herbs, then add gravy or stock,stir and bring to the boil ,simmer gently for 30 minutes stirring occaisionally.Set aside to fill the pie.

Remove the pastry from the fridge ,cut in two .With a Rolling pin ,Roll out each piece until fairly thin ,1-  2mm thickness. Line a greased pie dish with a layer of pastry and cut away the surplace with a knife. Brush the sides with water .Fill with the pie mixture .Layer the other piece of rolled pastry over the top and cut to size. Tie and crimp in the sides. Pierch the top of the pie with a knife , Brush with egg wash.

Cook in a moderate oven for 40 minutes at 180 C ,Gas 6.

“Chefs” Muff

A New Food Phenomenon sweeping the North West at the minute is the “Take away Restaurant Food “Concept. Quality Restaurant food at take-away prices .A Great idea especially in the down turn of the economy when people have less of a disposable income and cant afford to eat out as much .The Terrace on Marlborough Terrace seemed to have started this, serving food which resembled the Gas Light on Foyle street ,another very good Restaurant , then came Bistro 9 at White House which looks also to be doing very well .

I had heard That “Chefs” at Muff were also new on the scene and the quality of food was very good. Big Mark O Hare is co owner at Chefs ,I  worked with Mark in the Everglades when I was training to be a chef ,Mark is a very good Chef ,so I decided to give it ago, in between Christmas and the New Year.

I  ordered Two Sirloins with all the trimmings and was quite suprised when it arrived ,in no time at all ,The quality was exceptional for a delivery ,as good as you would get at any sit down restaurant ,” A Superb Restaurant Meal at Half the Price” The steaks were cooked to perfection and everthing was as hot as if just off the the pan!.

They have just opened up a new place also on Spencer Road. Check them out for a very good quality restaurant meal, delivered to your home .

Congratulations to Mark and all the staff at Chefs ,I wish them every success for the future, especially in these tough times ,after hearing another very good local restaurant closed its doors for the last time on New years day.

Check out their Facebook page here

http://www.facebook.com/#!/pages/Chefs-Muff/248261651877713

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