Type: Meat pie: Place of origin: Australia and New Zealand: Main ingredients: Diced or minced meat, gravy: Cookbook: Meat pie (Australia and New Zealand) Media: Meat. If you have cooked a crockpot chicken, keep all of the drippings and vegetables in the pot. When you are done eating, add the bones back to the pot along with a fresh. This Web site is temporarily unavailable while we perform required maintenance. We're working hard to improve your online experience and apologize for the. Canadian Living’s best recipes, tested till perfect. Chicken & mushroom hot- pot . Put the butter in a medium- size saucepan and place over a medium heat. Add the onion and leave to cook for 5 mins, stirring occasionally. Add the mushrooms to the saucepan with the onions. Once the onion and mushrooms are almost cooked, stir in the flour – this will make a thick paste called a roux. If you are using a stock cube, crumble the cube into the roux now and stir well. Put the roux over a low heat and stir continuously for 2 mins – this will cook the flour and stop the sauce from having a floury taste. Take the roux off the heat. Slowly add the fresh stock, if using, or pour in 5. Once all the liquid has been added, season with pepper, a pinch of nutmeg and mustard powder. Put the saucepan back onto a medium heat and slowly bring it to the boil, stirring all the time. Once the sauce has thickened, place on a very low heat. Add the cooked chicken and vegetables to the sauce and stir well. Grease a medium- size ovenproof pie dish with a little butter and pour in the chicken and mushroom filling. Carefully lay the potatoes on top of the hot- pot filling, overlapping them slightly, almost like a pie top. Brush the potatoes with a little melted butter and cook in the oven for about 3. The hot- pot is ready once the potatoes are cooked and golden brown. ![]() ![]() ![]() ![]() ![]()
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