24 November 2013

Create some moustache fuel this Movember and forge this hearty, no-nonsense meal.

Cook Like a Man: Wolfe Conyngham

Create some moustache fuel this Movember and forge this hearty, no-nonsense meal.

Wolfe Conyngham, Chef, Slane Castle, Ireland
Serves 6

1 packet of ready rolled puff pastry
Half a cooked chicken
1 chopped onion
100g of smoked streaky bacon cut into little pieces
25g sliced mushrooms
1 vegetable stock cube dissolved in a cup of warm water
125ml milk
30g of plain flour
2 tbsp of cream cheese
20g of butter and a little oil
1 egg, beaten
1kg potatoes
100ml milk, for the mash
1kg green beans, ends trimmed
Salt & Pepper

•    Strip carcass of chicken, cutting meat into large pieces. If you prefer you can buy uncooked boneless chicken but you would need to pre cook it at this stage.
•    Sauté the onion, bacon and mushrooms in half the butter and oil. When soft, add the flour and stir. Add the stock, stirring continuously then add the milk and the cream cheese so that the sauce is rich and creamy. If the sauce is a little too thick, add more a little water.
•    Add the pre-cooked chicken and stir carefully until meat is completed coated. Transfer into a large pie dish. Cover with pastry, making a vent in the pie top. Use your Movember cookie cutter to add some Mo styling to the pie and brush the piecrust with egg wash.  Bake in oven on a high temperature 200c for around 25mins or until golden.
•    For the mash, boil the potatoes in salted water until cooked. Drain and allow to steam for 5 minutes. Heat the milk and butter in a saucepan. Mash the potatoes thoroughly and stir through the milk. Season to taste.
•    Blanch the green beans in salted, boiling water until cooked. Drain and toss with a little extra virgin olive oil. Season to taste.

To serve:
Put the pie in the centre of the table with the mash and beans on separate serving bowls and allow guests to serve themselves.

For more recipes, check out the 'Cook Like a Man' cook book HERE