Mothers Day Feast

IMG_3980 (1)So, after much deliberation (not really, read: procrastination) I finally bring you the post I mentioned last week about my Mothers Day Feast.

Now, if you have absolutely no idea what I am talking about then, here, let me fill you in. So last week, on Mothers Day (obviously) I cooked my family and I a massive lunch to share. It turned out really well so I was intending on posting all the recipes the same day but I never got round to it. So what better time to do it then now, when I have mounds of study and homework I should be doing instead….oops!!

The first recipe I bring you guys is this Chicken Pie. It was the main component of our lunch, and was super tasty and filling.

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Walker Family Chicken Pie

Serves 4 – 6

Ingredients:

  • 1 kg chicken thighs, sliced
  • 1 each onion and carrot, chopped
  • 2 bay leaves
  • 2 tbs olive oil
  • 80g unsalted butter
  • 2 leeks (pale part only), thinly sliced
  • 1/3 cup (50g) plain flour
  • 1 cup (250ml) thickened cream
  • 2 tsp Dijon mustard
  • 2 tbs chopped tarragon
  • 150g Swiss brown mushrooms, sliced
  • 2 cups chicken stock (estimate)
  • 1 egg, lightly beaten
  • 1 ½ sheets puff pastry

Method:

  1. Heat a fry pan with a little olive oil. Place the chicken thighs in the pan and cook for 5 minutes, or until just browned. Add some butter to the pan and cook the leeks for 4 minutes, season. Repeat with mushrooms.
  2. Place chicken, onion, carrot, bay leaves, leeks, Dijon, tarragon and mushrooms in a large saucepan covering with chicken stock. Bring to a simmer over medium heat, skimming off any impurities that rise to the surface. Reduce heat to low and simmer, partially covered, for 1 hour. Set aside for 30 minutes.
  3. Preheat oven to 180 degrees C. Grease a 3cm-deep, 26cm x 30cm baking dish.
  4. Add flour and cream to the chicken mixture and place in the prepared dish. Lay pastry over, pressing edges to seal and crimping with a fork. Brush pastry with egg, then bake for 30 minutes or until the pastry is golden and crisp, and filling is hot.

Notes:

This recipe is adapted from Delicious Magazine May 2015 Issue.

 

The second component of our meal was roasted potatoes. In our family we usually have these beauties about once every two weeks or so, and we never really follow a recipe as such, so I’ll provide you with Jamie Oliver’s recipe. His version are very much similar to what we do at home, with simple flavourings such as salt and pepper, fresh herbs like thyme and rosemary, and a big glug of olive oil….they sure are a winner!

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Our main meal would not be complete without a wholesome salad. Instead of the light, fresh salad we would normally have, I found a recipe for this zucchini, sweet potato and haloumi salad on Taste.com and thought it would be great for this cooler weather…and boy was it!

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Roasted Sweet Potato, Zucchini & Haloumi Salad

Serves 4

Ingredients:

  • 550g sweet potato, peeled, cut into 1.5cm pieces
  • 1 1/2 tablespoons olive oil
  • 70g (1/4 cup) low-fat Greek yoghurt
  • 3 teaspoons lemon juice
  • 2 teaspoons white balsamic vinegar
  • 250g light haloumi, cut into 1.5cm-thick batons
  • 4 (about 900g) zucchini, peeled into ribbons
  • 1/2 cup mint leaves, chopped, plus extra leaves to garnish
  • 1/2 cup continental parsley, chopped
  • 2 tablespoons chopped pistachio kernels, toasted

Method:

  1. Preheat oven to 190°C/170°C fan forced. Place sweet potato on a lined tray and drizzle with half the oil. Season and toss to combine. Roast, stirring halfway through cooking, for 30 minutes or until tender.
  2. Meanwhile, combine the yoghurt, lemon juice and balsamic vinegar in a bowl. Season.
  3. Preheat a barbecue or chargrill on medium-high. Spray haloumi with olive oil. Cook, turning, for 2-3 minutes or until golden. Transfer to a plate and cover to keep warm.
  4. Combine zucchini and remaining oil in a bowl. Season. Chargrill zucchini, in 2 batches, gently tossing, for 1-2 minutes or until just tender. Combine sweet potato, haloumi, zucchini, chopped mint and parsley in a bowl. Drizzle with yoghurt mixture. Sprinkle with pistachio and extra mint.

Notes:

I got this recipe from here.

 

Of course this lunch was not complete without dessert. So, what a better way then to complete the meal with nothing other than the humble crumble (wasn’t even pre-prepared!). Crumble is the ultimate dessert in my family, and as I have mentioned earlier in one of my previous posts, it also happens to be my downright favourite dessert. It’s perfect anytime of the year but is a particularly good way to make great use of the seasonal apples and pears in abundance around this time of the year. This particular recipe is a little different to the usual, as it doesn’t include any oats, but is still great and quite healthy. Also, it can easily be made gluten free by omitting the self-raising flour and adding more almond meal, or just replacing it 1:1 with any other gluten free flour. Enjoy!

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Pear & Coconut Crumble

Serves 4

Ingredients:

  • 5 beurre bosc pears
  • 1 lemon, halved
  • 125g pitted dates, chopped
  • 1/3 cup (75g) self-raising flour
  • 1 cup (100g) almond meal
  • ½ cup (70g) slivered almonds
  • 1 tsp cinnamon
  • To serve (optional):
  • 300ml double-thick cream
  • Good quality ice cream

Method:

  1. Preheat the oven to 200 degrees C.
  2. Peel and core the pears, rubbing the flesh with half a lemon to prevent them from going brown. Cut into thin wedges, then place in a 22cm round baking dish. Add the dates, 1 tbs coconut sugar, juice from the remaining lemon half and 2tbs water, and toss well to coat. Cover with foil and bake for 15 minutes or until just tender.
  3. Meanwhile, to make crumble, combine butter, flour, almond meal, almonds, cinnamon and remaining ¼ cup (35g) coconut sugar in a bowl.
  4. Remove foil from baking dish and stir pears to coat in syrup. Sprinkle crumble over pear mixture, then return to oven and bake, uncovered, for a further 20 minutes or until crumble is dark golden and pears are tender.
  5. Serve warm with double-thick cream and/or ice cream.

 

Notes:

I served mine with Connoisseur Caramel Honey Macadamia ice cream but it would go great with vanilla ice cream, cream, or even custard.

This recipe is from Delicious Magazine May 2015 Issue

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As well as beautiful food, we had a beautiful table setting thanks to my awesome grandma and flowers from our garden. I hope everyone else had a great day as well and treated their mums well.

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Tanisha xx

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