Jurys Inn has just produced an E Cook Book of tasty traditional dishes from across England, Ireland, Scotland and Wales, describing British and Irish cuisine as:
“…a diverse cooking pot blending a historical journey of traditional dishes, local produce and signature recipes, with the heart and character of the land.”
H&C News is featuring a number of these Regional Recipes for your education and enjoyment in the coming weeks.
Cornish Caudle Chicken Pie
Caudle as defined by the dictionary is a drink made from warm beer or wine, mixed with bread, eggs, sugar, and spices, traditionally used as a medicine.
The caudle in a Cornish caudle chicken pie is slightly different – made from sour cream and eggs, it gives this delicious dish a unique kind of richness that wonderfully compliments the flavours of the chicken and herbs.
Ingredients
- Butter (15g)
- Vegetable Oil (15ml)
- Onion (1, finely chopped)
- Chicken Thighs (4, skinned and boned)
- Fresh Parsley (2tbsp, chopped)
- Spring Onions (4, trimmed and chopped)
- Milk (150ml)
- Puff Pastry (1 sheet)
- Soured Cream (150ml)
- Eggs (2)
Method
- Preheat the oven to 180⁰C or gas mark 4.
- Heat the butter and oil in a pan.
- Add the onion, cooking until soft, and transfer to a pie dish.
- Add the chicken to the pan to brown it, then transfer to the pie dish.
- Add the parsley, spring onions, and milk into the pan and gently bring to the boil.
- Simmer for a few minutes before pouring over the chicken.
- Bake for half an hour, then leave to cool.
- Cut the pastry to a size just bigger than your pie dish. Once the filling has cooled a little, place the pastry lid on top. Make a small hole in the lid.
- Beat the soured cream and eggs together, and brush a little over the pastry.
- Bake for 20 minutes at 220⁰C until the pastry is golden, then reduce the temperature to 180⁰C.
- Pour the cream and egg mix into the pastry hole, and shake the dish a little to spread it out. Return to the oven and cook for 15 minutes.
- Serve with veggies and mash.
The Regional Recipes can be downloaded using PayWithAPost here