Pork Pie Recipe | Layered Pork, Vegetable & Potato Pie

This Pork Pie was born out of a simple flash of inspiration when I was trying to decide what to cook for the family’s dinner tonight!

Very simple to make & very filling

Pork Pie | Layered Pork, Vegetable and Potato Pie

Ingredients (be flexible with quantities and adapt ingredients to your liking & what you happen to have in your cupboards/fridge)

For 4-6 people (4 of us were stuffed like little piggies when we’d finished it!)

  • 4 Pork Shoulder Steaks, cut into approx. 1cm square pieces
  • 4-6 medium potatoes, peeled and sliced very thinly (ideally with a mandolin)
  • 2 large courgettes (or 3-4 small ones), topped & tailed then sliced very thinly (ideally with a mandolin)
  • 3 onions, sliced very thinly (ideally with a mandolin)
  • 3-4 fresh tomatoes, thinly sliced (a mandolin doesn’t work with tomatoes, just slice thinly with a serrated knife)
  • 3-4 cloves garlic, finely chopped (or substitute with garlic powder)
  • mild paprika – a very generous sprinkling
  • sea salt
  • Olive oil (not extra virgin as that’s a waste for cooking
  • 1 chicken stock cube (or I quite like using Knorr Stock Pots
  • Cheddar Cheese, grated – enough to cover the surface of your pie but not too heavily
  • 1-2 tbsp plain white flour
  • 0.5l water

Method

  • Pour ca. 400ml boiling water into a jug and add the stock cube / stock pot and dissolve
  • Mix ca. 100ml cold water with 1-2 tbsp flour, making sure there are no lumps, and mix into the stock you’ve made up
  • Heat the olive oil in a non-stick frying pan, add the onions and fry on a high heat for a few minutes, stirring frequently, until they become golden and, in parts, crispy, then set aside in a bowl
  • Return the frying pan to the heat, add the chopped up pork and season generously with salt & paprika, add the garlic. Stir on a high heat until the meat is browned all over, then remove from the heat
  • Place about half the meat into a rectangular baking dish, spreading it out evenly
  • Place about half the fried onions over the pork, spreading them out 
  • Place about half the sliced tomatoes over the pork and onions, spreading them out
  • Carefully create a layer of courgettes, making sure each slice slightly overlaps the previous one. Do this until the entire surface of the dish is covered
  • Season with salt
  • Create a potato layer in the same way as you did with the courgettes, slightly overlapping each potato over the previous one
  • Pour on about half the stock & flour mixture, making sure the potatoes all get a bit of fluid
  • Season with salt if desired
  • Add the remaining tomato slices, spread out over the layer of potatoes
  • Add the remaining fried onions, spread out
  • Add the remaining pork, spread out
  • Create another full layer with the remaining courgettes, ensuring each courgette slice slightly overlaps the previous one, then season with salt if desired
  • Create a final full layer of potatoes, ensuring each slice overlaps the previous slightly, working from the outside in so you end up with a pretty pattern of overlapping potatoes
  • Pour on the remaining flour & stock mixture, ensuring the potatoes all get a good covering
  • Season with salt if desired
  • Sprinkle on the grated cheddar cheese

Place in a medium/hot oven (170°C fan-assisted, 185°C convection) for 45-60 mins, removing from the oven once the potatoes are cooked and the cheese has formed a golden crust.

Pork Pie | Layered Pork, Vegetable and Potato Pie

Serve and enjoy!!!

Gloriously simple, gloriously good!

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Chicken Terrine | Low-fat Chicken Paté | Chicken Toast-topper

This Chicken Terrine | Low-fat Chicken Paté doesn’t have a proper name because it’s between a jellied terrine and a paté in taste and texture

In any case, whatever its name, it is delicious served on its own on toast as a snack, or with a side salad as a starter.

As a paté, it’s low-fat because there is no added butter or cream.  It’s essentially boiled chicken. 

Chicken Terrine | Chicken Pate
Chicken Terrine | Chicken Paté


Start off by making a chicken stock as per my earlier recipe. Make sure you under-salt it as the reduction process will make your terrine very salty otherwise!

As an additional INGREDIENT, you will also need some fresh Dill and some additional Flat Leaf Parsley.

Once you have made the stock and removed the vegetables and herbs, return it to the heat, leaving the chicken pieces in it. 

Leave the lid off and turn the heat up slightly so that the stock is on a gentle boil / high simmer.

You can stir it occasionally to encourage the chicken to fall off the bones and shred itself.

Keep the cooking process going until you have almost no stock left – see image below:

Chicken Terrine
Cook until the chicken has fallen off the bones and shredded itself and you have almost no stock left

Once you have reached that stage, turn off the heat and carefully remove the bones (they’ll be completely clean of any meat by now) and any bits of cartillage you can find (personally, I love cartillage, but it’s not to everyone’s taste so it’s probably best to remove it…it will have come clean off the bones and meat, too).

Leave to stand until it’s at room temperature, then stir in roughly a handful whole flat-leaf parsley leaves you have previously torn off the stalks.

Place a large piece of cling film into a bowl (or whatever shape you want your terrine to be).  The cling film should generously over-hang the edges of the bowl/container.

Sprinkle a generous amount of chopped fresh dill into the bottom of your container lined with clingfilm.

Place your chicken and remaining stock carefully over the dill, making sure the dill doesn’t get mixed in.  Then press the mixture down quite vigorously with your fingers.

Fold over the cling film so the chicken and stock mixture is completely covered and press down, vigorously, again.  It is normal for some stock to rise to the top at this stage…this is a slightly messy process and you really need to get involved, putting some pressure on with your fingers/hands!

Place a weight over the terrine, then place the whole thing in the fridge.

Leave to cool, ideally overnight, for the terrine to fully take its shape and go slightly solid.

When you’re ready to serve, open up the clingfilm at the top (which will become the bottom), place a plate over the top and flip it over, then remove the bowl and finally the clingfilm. You should have a beautifully shaped terrine, ready to be sliced and served!

chicken terrine slice | chicken paté slice
A slice of Chicken Terrine / Chicken Paté

Chicken Stock Recipe | Simple Chicken Stock | Chicken Bouillon

My Simple Chicken Stock Recipe

Quick and easy to make chicken stock

You can use this chicken stock for chicken gravy, as a base for soups or even as a delicious bouillon to enjoy on its own or with some small pasta or “capelli d’angelo“.

This recipe also forms the basis for my Chicken Terrine / Low-fat Chicken Paté recipe.

Ingredients

  • 4 chicken thighs – skinned but with bones in (400-500g)
  • 2 carrots – washed & trimmed
  • 2 sticks celery – washed & trimmed
  • 1 onion – peeled but kept whole
  • a few sprigs fresh flat-leaf parsley
  • 1 bouquet garni
  • a good pinchful of salt
  • cold water – enough to cover ingredients

Method

  •  Place all the ingredients in a stockpot
Chicken Stock
Add enough water to just about cover your ingredients
  • Bring to the boil, cover with a lid and simmer gently for an hour
  • Remove all the vegetables and herbs at this point to allow the chicken flavour to prevail and avoid the vegetables falling apart inside your stock.  Set them to one side.
  • Continue simmering on a low heat with the lid on for another 30mins to an hour, until you are satisfied that the stock tastes good.  Add extra salt if you think it needs it, but be careful not to over-salt as the stock will reduce a little as you cook it. 

TOP TIP
If your stock ends up too salty, place a raw potato in it – the potato will absorb the excess salt!

At the end of cooking, strain your stock to give you a pure clear chicken stock.  You can refrigerate this or freeze it to use at a later date, or use immediately.

Chicken Stock
Clear chicken stock – delicious!

What to do with the boiled chicken & vegetables? 

Tear the chicken off the bone (it will fall off by now, anyway) and tear it into rough shreds.  Serve with a drizzle of extra virgin olive oil, sea salt & freshly-ground black pepper and, if you wish, some freshly-squeezed lemon juice or balsamic vinegar.

Do the same with the vegetables for a delicious, almost sweet, accompaniment.  The vegetables are exquisite even without seasoning.

Or, for an idea inspired by Nigella’s Praised Chicken recipe: 
Serve the shredded chicken pieces in the bouillon/stock/broth (whichever your preferred term is) for a delicious warming soup.  You can add pasta to it, too, if you wish. Top with fresh chopped Dill at the table.  YUMMILICIOUS! 

Mmmmmmmm … Gloriously Good!