Cottage Cheese Filo Pie

This layered pie is loosely based on a Serbian Gibanica.

Serves 6 - 8

2 small pkts chopped bacon, fried and drained of oil

3 tubs (approx 3 cups) cottage cheese

6 large eggs

1 bunch chives, chopped

½ tsp smoked paprika

¼ tsp white pepper

3 cm cube cheddar cheese, finely grated

1 pkt filo (12 sheets) pastry

1.  Mix the cheeses together well.

2.  Beat the eggs, then add to the cheese mixture. Add chives, paprika and pepper and mix well.

3.  Spray a loose bottomed cake/flan tin (26 cm diameter) with oil spray, then place a sheet of filo over, pressing gently into the corners. Spray with oil, then place second sheet at angle to first. Spray with oil, add third sheet.

4.  Sprinkle a third of the bacon over the pastry, then spoon over a third of the cheese & egg mix and spread evenly.

5.  Layer another sheet of filo over, spray with oil, add second sheet.

6.  Add a third of the bacon and a third of the cheese & egg mix as before.

7.  Repeat filo, bacon and cheese & egg layers for a third time.

8.  Top with a layer of filo, oil spray, second filo, oil spray, third filo, oil spray.

9.  Finish off by tucking in the layers to make a ruched top.

Bake at 220°C for 20 mins, then 180°C for 30 - 40 mins until golden brown and a skewer inserted in the centre comes out clean.

10.  Allow to cool.

Rabbit (or Chicken) & Garlic Stew

Serves 4

1 medium rabbit (OR 1 medium chicken), cut into pieces

500g shallots, peeled but whole

100g bacon bits

4 morcilla (OR chorizo) sausages, sliced

Small punnet button mushrooms, sliced

1 tbsp dried thyme

2 heads of garlic, separated into cloves but not peeled

4 bay leaves

1 heaped handful chopped, fresh parsley

2 tbsp sherry vinegar

500ml chicken stock

salt and pepper

Olive oil for frying

1.  Brown the rabbit (OR chicken) pieces in a tablespoon of olive oil, then remove from the pan.

2.  Add more oil and fry the bacon and shallots, stirring occasionally, for 10 - 15 minutes.

3.  Add the morcilla (OR chorizo) sausage slices and the sliced mushrooms. Cook for 5 minutes.

4.  Add the rabbit, garlic, thyme, parsley, bay leaves and seasoning. Mix well. 

5.  Add sherry vinegar and chicken stock until the meat is covered. Bring to the boil, cook uncovered for 5 - 10 minutes. Reduce heat to a simmer, cover and cook for 1 - 1½ hours until the meat is tender/falls off the bone.

Serve with wholegrain mustard mash and sliced green beans.

Tomato, Garlic & Rosemary Focaccia

(USING BREAD MACHINE TO MAKE DOUGH)

Makes a 30 cm diameter loaf

225 ml tepid water

2 tbsp extra virgin olive oil + 2 tbsp extra virgin olive oil

½ tsp sea salt + extra to top

3 cloves garlic, chopped

2 sprigs + 3 sprigs fresh rosemary (leaves only) chopped

400g bread flour

1½ tsp dried active baking yeast

Punnet of Baby Plum Tomatoes, halved lengthways

1. Place the water, 2 tbsp olive oil, salt, garlic, 2 sprigs-worth of rosemary, flour and yeast in the pan of a bread machine. Select Dough Cycle*.

2.  Remove the dough from the bread machine when ready. Press dough into a 30 cm cake tin or pizza pan, bottom lined with baking parchment. Dimple it deeply all over with your fingers.

3.  Brush the remaining 2 tbsp olive oil over the dough and sprinkle on the remaining rosemary. Press the tomato halves into dimples, then sprinkle all over with some good pinches of salt (sea salt flakes give a nice finish).

4.  Preheat the oven to 200ºC. Cover the focaccia loosely with cling film while the oven heats.

5.  Bake in preheated oven for 25 mins or until golden brown. Allow to cool before serving.

* (Check the dough halfway through the mixing stage and add a tbsp or so more water if it looks too dry - a wetter dough will give a lighter focaccia)

Sausage, Mushroom, Bacon & Egg Pie

Serves 8

for the pastry:

250g seeded flour

50g wholemeal flour

200g chilled butter, cut into chunks

2 tbsp tomato ketchup

75 ml chilled water

Salt and Pepper

for the filling:

450g pork sausagemeat

(I use good quality, skinless sausages)

1 small onion, finely chopped

1 tbsp wholegrain mustard

Salt and Pepper

Grate of nutmeg

150g pre-packed sliced button mushrooms

(these are much drier and don't make the pastry soggy)

10 strips of streaky bacon, cut in half

5 large eggs

Milk to glaze

Sesame seeds to sprinkle

1.  To make the pastry, whiz the flour, butter, salt and pepper in a food processor until the mixture resembles coarse breadcrumbs. Mix the ketchup with the water and drizzle into the mix, whilst the motor is running, until it just starts to clump together. Press into a ball, cover in cling film and refrigerate for half an hour.

2.  Roll out two thirds of the dough to about 3 mm thick and use to line a 26-28 cm loose-bottomed flan tin, lined with baking paper.

3.  Mix the sausage, onion, mustard, salt, pepper and nutmeg together in a bowl, then spread evenly over the bottom of the pie.

4.  Layer over the sliced mushrooms.

5.  Arrange the bacon slices in a wheelspoke pattern around the pie to completely cover the mushrooms.

6.  Make 4 slight hollows in the top of the filling with the back of a tablespoon, and break an egg into each hollow. Beat the remaining egg with a fork and fill in any gaps between the eggs.

7.  Roll out the remaining pastry to form a lid and press the edges well to seal. Trim the excess pastry. Brush the top of the pie with milk and sprinkle on sesame seeds. Refrigerate for 15 minutes.

8. Preheat the oven to 200°C. Bake the pie for 20 minutes, then reduce the heat to 180°C and bake for a further 30 minutes, until golden brown.

9.  Allow to cool in the flan tin. Serve cold.

Pasta with Tuna, Olives & Garlic Lemon Yoghurt Sauce

Serves 4

300g dried pasta, such as macaroni, penne, shells, etc

300g canned tuna in olive oil, drained*

half a medium onion, diced

30 pitted black olives, halved

2 tbsp butter

2 cups plain Greek yoghurt

4 cloves garlic, crushed

1 tsp salt

Zest and juice of a lemon (separate)

Chopped parsley to garnish

*Alternatively, use 2 sliced, poached chicken breasts

1.  Cook the pasta in a large pan of boiling salted water until al dente.

2.  Meanwhile, fry the onion in a tbsp of butter until opaque but not coloured. Add the tuna, olives and lemon juice, stir well and cover to warm through from the heat of the pan.

3.  Warm the yoghurt slightly in a saucepan. Remove 2 tbsp of warmed yoghurt from the saucepan and stir together with the garlic, salt and lemon zest. Return this mix to the saucepan and stir in.

4.  Drain the pasta and return to saucepan with a tbsp butter. Add onion, tuna & olive mix and stir in. Stir in half the garlic lemon sauce.

5.  Pour the pasta mix into a serving dish, and drizzle with the remaining garlic lemon sauce.  Garnish with chopped parsley.

Turkey, Chorizo & Mushroom Pie with Cheddar Pastry

Despite the long list of ingredients and instructions, this pie is easy to make and tasty with it! The cheddar cheese pastry is delicious!

 Serves 4

CHEESE PASTRY:

120g plain flour

pinch of salt

60g chilled butter

60g mature cheddar cheese, finely grated

1 egg, beaten

FILLING:

2 tbsp olive oil

1 turkey fillet (about 400g), cubed*

150g cured chorizo, picante, sliced**

150g button mushrooms, quartered

1 small onion, chopped

50g butter

2 tbsp plain flour

200 ml cooking cream

100 ml milk

200 ml chicken stock made from whole cube

Salt and white pepper

2 tbsp chopped chives

2 tbsp chopped parsley

1 medium egg, beaten

Freshly ground black pepper

* or chicken breast

** or bacon lardons

1.  For the cheddar pastry, sift the flour and salt into a bowl. Dip the cold butter into the flour and grate in. Rub the butter into the flour until it resembles fine breadcrumbs.

2.  Mix in the cheese, then add the egg a little at a time to just bring the mixture together. Knead lightly, wrap in cling film and refrigerate.

3.  For the filling, heat the oil in a frying pan, add the turkey and chorizo and cook for 5 minutes, stirring, over a medium-high heat. Add the mushrooms and cook for a further 5 minutes, stirring. Remove from the pan and set aside.

4.  Add a little more oil to the pan and fry the onions for 2 or 3 minutes until softened. Add to the turkey mixture.

5.  For the sauce, melt the butter in a saucepan, stir in the flour and cook for 3 minutes over a medium heat, stirring constantly.

6.  In a jug, mix the cream, milk, stock, salt and pepper. Pour slowly into the flour mixture, whisking constantly until smooth. Reduce heat and simmer for 5 minutes, stirring.

7.  Stir in the chives and parsley and add the sauce to the turkey mix and stir well. Tip into a deep pie dish and leave to go cold.

8.  Roll out the cheese pastry on a lightly floured surface until it is about 2-3 cm bigger than the top of your pie dish. Lay the pastry on the filling, and tuck the edges down in. Brush the pastry with beaten egg and sprinkle with freshly ground black pepper. Stab the top with a knife several times for steam to escape.

9.  Bake in a pre-heated oven, 200°C, for 25-30 minutes until golden brown.

Enjoy!

Cold Poached Lemon and Coriander Turkey Fillet

Serves 2

750 ml chicken stock

400g turkey filet, cut into 4

MARINADE:

Juice of 2 large lemons

2 large garlic cloves, peeled and crushed

2 packed tablespoons roughly chopped fresh coriander leaves/stalks

1 small onion, roughly chopped

100 ml extra virgin olive oil

75 ml sunflower oil

1 tsp sugar

1 tsp salt

1 tsp freshly ground black pepper

125 ml natural Greek yoghurt

1.  Bring the stock to the boil in a large saucepan.  Add the turkey pieces and arrange in a single layer. Lower the heat, cover and simmer for about 10 minutes, until cooked through. Remove the pan from the heat and let the turkey pieces cool in the stock.

2.  In a mini mixer, combine the lemon juice, garlic, coriander and onion and whiz until the onion is minced (or mince the onion by hand and finely chop the coriander and blend well with the other ingredients). Pour into a glass jug and add the olive and sunflower oil, sugar, salt and pepper.

3.  Slice the cooled turkey pieces into 1 cm wide strips, put in a shallow glass dish and pour over two-thirds of the marinade. Cover and marinade in the fridge for at least 6 hours (up to 24 hours max).

4.  Mix the remaining marinade with the yoghurt to use as a dressing and keep refrigerated until required.

5.  Drain the marinade off the turkey slices and arrange them on a bed of salad leaves. Dress with the yoghurt dressing.