Chicken Pies with Mango Chutney

Let me start this post with wishing you all a very happy, healthy and tasty 2015! Hopefully you all had a great New Year’s Eve.

We ended 2014 surrounded by most of our friends. Everybody chipped in bringing a bottle of wine, some beers and a homemade dish. This varied from courgette soup to Spanish tomato bread (delicious Martijn!) and a very interesting concoction made of pancakes, grated cheese and hotdogs. Wait, there was sweet chili sauce involved there too…. right.   There was a lot more good food but the focus (for me at least) shifted pretty quickly to the delicious wines that were on hand… And a champagne or cava toast at midnight! We went out to watch some amazing fireworks that went on for about 30 minutes. I loved the oooohs and aaahhs coming from the crowd while everybody sipped their bubbles from plastic champagne glasses. From there on it was dancing, and more dancing!

For us here it is really a tradition, gathering with some good food and drinks, then going out for fireworks, no matter the weather, toasting with champagne, cava or prosecco and then on to the dancefloor! Do you all pop the champagne cork at midnight? What is your favourite New Year’s Eve?

When we came back to live on the second of January we were actually quite productive. For one thing, we finally hung up a large painting that was gifted to my boyfriend a while back. It is an Indonesian market on Bali and I catch myself staring at now that it’s up. Their lanky bodies and their productiveness fascinetes me. I had to include a photo to share this image:

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Anyway, I know nothing of art, and a little of food, so here we go to the recipe. It is a finger licking mango chutney served with chicken pies.
The recipe for the chutney is for three small jarrs, or two larger ones. The chutney also goes really well with rice dishes, naanbread or just to spicen up a simple cheese sandwich.

Mango Chutney: 

  • 3 ripe mango’s, cut in pieces
  • 100 ml of vinegar
  • 100 grams of sugar
  •  8 large dates, pitted and chopped
  • 5 dried apricots, chopped
  • handful of white raisins
  • 1 tablespoon of cinnamon
  • 1 tablespoon of freshly grated ginger
  • 1 red chili peper, seeds removed and chopped
  • 1 clove of garlic, peeled and finely diced
  •  salt and pepper

Gather all your ingredients as described in the ingredients list. When you have prepared everything, it’s pretty straightforward from here.

Pour the vinegar and sugar in a pan over a medium heat. Bring to a bowl, lower the heat, then stir in the mango. Give it a few minutes.

If you want a softer tasting chutney you can use half the amount of ginger and just half a chili pepper. If you want a real kicker leave in the seeds of the chili…IMG_1201

Now stir in the dates, apricots, raisins, ginger, chili pepper, garlic, cinnamon and some freshly ground salt and pepper. Turn up the heat a little, make sure it comes to the boil, stir, then cover with the lid and put it on a low heat.

This needs at least 30 minutes, but if you can give it hour that’s great and the flavors will intensify. After an hour my mango pieces will still quite solid so I used an old fashioned puree smasher and the mango pieces disintegrated a bit, absorbing all the flavours and giving the chutney the desired structure. You want it a little runny with chunks in it, a bit like a compote.

If you want to preserve your chutney in jars you need clean jars. I always cook some old jam or bean jars (and their lids) on the stove in some boiling water for several minutes, and then fill them up immediatly when the chutney is still piping hot. Twist on the lid immediately and turn the jars upside down. The jars will now seal themselves on their own, and the chutney will keep for ages. You can check if the lids have popped in again, like they would be when you would buy a jam in the supermarket. Label it and put it away. Also makes for an original gift!

Or, just put it in a bowl, make these chicken pasties, and finish it all!

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Indian spiced Chicken Pies

For the filling:

  • two pieces of chicken thigh, finely chopped
  • 1 small red onion, finely chopped
  • handfull of fresh coriander, finely chopped
  • two tablespoons ketjap
  • 1 tablespoons of sambal
  • 2 tablesppons of Tandoori spice mix (an Indian spice mix)
  • 2 tablespoons of thick yoghurt (Greek or Turkish)

This is easy. Chop up the ingredients and mix it all together in a bowl. The yoghurt and Indian spice mix is something my sisters tipped me about. They have an Indian deli close to home who sell amazing spice mixes. This is the one she gave me:

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Usually I am skeptical of premixed packages but this is just too damn tasty!

 

It contains the following spices:

coriander, cumin, cinnamon, chili, black pepper, fenugreek, salt, mustard seeds, bay leaves, nutmeg, onion powder and garlic.

Of course you can mix it yourself based on the ingredientlist, but I am not sure which quantities to use of all the spices.

 

You can use story bought pasty if you are in a hurry, but this pastry did not take that much time at all! You can use the flour of your choice (I mixed wholemeal with white bread flour) and if you ask me, working with dough is just too much fun ;-).

For the pastry:

  • 320 grams of flour
  • 60 grams of butter, cubed
  • 60 ml of oil
  • 135 ml of boiled water
  • 1 tablespoon of salt

Sift the flour in a bowl. Mix in the cubed butter with your hands. Heat the oil in the microwave. Dissolve the salt in the hot water. Mix the oil and water and pour it through the flour. Mix it all together with your hands and once it starts to form a dough tip it out on you workbench and knead if for a minute or two into a beautiful soft ball.

Preheat your oven to 200 degrees Celcius. Butter your tins. Start rolling out your dough and covering the tins with it. Make sure you cut out enough lids to go on top. Make a hole in the lids so the air can escape. If you line the tins with dough, make sure you leave about half a centimeter extra on top. After you have filled the pie with a spoonful of chicken, you cover it with the lid and fold over this extra dough to close the pie. It took me some practice before I got the hang of it, but I managed, so I am sure you will too!

Do not overwork this though, for it will become tough and less easy to work with. Just roll it out in one go, line the tin and move on to the next.

Depending on the size, they need about 45 minutes in the oven. The chicken will have long cooked by then but you need the pastry golden brown and crispy. If the dough is still soft or gooey somewhere it needs more time in the oven. Nothing worse then raw dough.

Well, I guess that’s it! Looks like a long recipe now, but trust me, you can whip this up in no time!

 

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Chicken saté

Just finished a meal with my boyfriend and two of his friends, who are slaving away working on a film script (they are filmmakers, so completely logical) that has to be finished next week. I decided to cook them something nice, and they decided to have a five minute break to devour it all.

So I needed something appealing for the guys, but I wanted to sneak in some veggies too, ofcourse. I settled on chicken saté, paired with a couscous salad and saffron infused cauliflower. Why I settled on cauliflower you say? My boyfriend pointed at it in Ottolenghi’s ‘Plenty’. I love it when he does that, he has to like it, sort of, because he picked it. Saves me brainstorming time as well.

Here is the saté recipe, easy, fast and as we speak my boyfriend is sneaking into the kitchen to snack on these last two skewers.

kipsaté 16-8-2014

 

Saté recipe

Serves 4

  • 500 grams chicken thighs
  • 3 tablespoons of ketjap manis
  • 1,5 to 2 tablespoons of sambal oelek (Depending on how spicy you like it)
  • 1 teaspoon fennel or anis seeds
  • 1 teaspoon cumin seeds
  • 1 tablespoon of mustard or 1 teaspoon of  mustard seeds
  • 2 teaspoons of dried oregano
  • mortar
  • wooden skewers, soaked in water

 

  1. Cut up the chicken thighs in even strips and put them in a bowl.
  2. Start on your marinade. Combine all the seeds in a mortar and grind. Mix it wit the sambal, ketjap, mustard (if you haven’t added mustard seeds alreay) and oregano.
  3. Combine your chicken with the marinade and leave it in the fridge, preferable for a few hours. If the marinade is too thick, dilute it with one or two tablespoons of water.
  4. Skewer the chicken on the wooden skewers. I always soak these in water to make sure they don’t catch fire when grilling them.
  5. Grill away! On a bbq, in the oven or on the stove. It all gets the job done.
  6. Enjoy!

 

By the way, food photography is way harder then the actual cooking itself! I made a foto of the couscoussalad and cauliflower as well, but I really couldn’t post them. The food looked like it had been standing on the counter for three days. No strike that, three weeks. I am looking forward to experimenting with my photography as well and see if I can start bringing you more appetizing photo’s in the future!