SCOTTISH HIGHLANDS FEAST- JUNIPER AND PORT MARINATED CHICKEN PIE

SCOTTISH HIGHLANDS FEAST- JUNIPER AND PORT MARINATED CHICKEN PIE
by

Ingredients

  • 15 grams & 10 grams Tararua butter
  • 2 x Tegel chicken breasts
  • 4 tbsp ruby red Old Masters Maderia Port
  • 1?2 tsp juniper berries, crushed
  • 1?2 tsp Gregg’s whole peppercorns
  • 200 grams white part of a leek, finely chopped
  • 1?2 tsp Gregg’s thyme
  • 3 tbsp Tararua cream
  • 2 sheets Edmonds flaky puff pastry
  • 1-2 egg yolks mixed with a tsp of water
  • 2 small-medium sized parsnips
  • 3?4 cup Chicken Stock
  • 1?4 cup Tararua cream
  • 10 grams Tararua butter

Sauce

  • 80 ml port
  • 80ml Essentials Cuisine chicken stock 80 ml Tararua cream
  • Gregg’s freshly ground salt and pepper

The Social Cooking Way

Marinate the chicken, with port, juniper and peppercorns overnight. Melt 15 grams of butter over a low heat. Add the leeks and thyme and cook gently until soft. Stir in the cream and season with salt. Cool.

Drain the chicken breast. Fry very quickly on each side, in the remaining butter over a high heat. They should be golden on the outside but remain uncooked in the middle. Remove from the pan and season with salt and pepper.

Deglaze the pan with the port from the sauce ingredients. Reduce by half, then add the stock and reduce again. Lower the heat before stirring in the cream. Simmer until slightly thickened, check seasoning and set aside.

Using a saucer, cut two circles of pastry approximately 15cm diameter and two pastry circles approximately 10cm diameter.

Cover the large rounds with the creamed leeks, leaving a wide rim. Cut the chicken breasts into strips and lay on top of the leeks. Brush the rim with egg wash. Place the smaller pastry circle on top of the chicken and bring the larger pastry disc up to cover the filling, crimping to seal. Chill for 30 minutes or overnight.

Preheat oven to 200°C. Place pies on a baking sheet and brush with egg wash. Bake for approximately 30 minutes or until golden.

Peel parsnip and remove woody core. Cut into

a small dice. Simmer in the stock and cream with salt and white pepper until completely soft. Strain and reserve the cooking liquid. Blitz the parsnip until smooth adding the reserved liquid to create a smooth puree.

Serve pies with the parsnip puree, port sauce and seasonal greens.

Recipe by Caitlin Le Harivel


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