"sf" > wrote in message
...
> On Tue, 9 Apr 2013 21:56:10 +0100, "Ophelia" ku>
> wrote:
>
>>
>>
>> "sf" > wrote in message
>> ...
>> > On Tue, 9 Apr 2013 19:42:23 +0100, "Ophelia" ku>
>> > wrote:
>> >
>> >> I can give you my recipe for chicken and mushroom pie if you like? I
>> >> use
>> >> the
>> >> ketchup in that.
>> >>
>> >> --
>> > YES - thank you!!!
>>
>> Ok well I use cooked chicken. Whatever is your favourite. I prefer dark
>> meat so I roast a tray (about 8) of thighs. Pick the meat off the bones
>> etc
>>
>> I don't really do quantities but I will try a bit. It depends on your
>> taste really.
>>
>> 3 large onions sliced and chopped garlic cooked in some oil for about 10
>> mins with a lid on till soft. Add a couple of tblspns Mush Ketchup and a
>> teaspoon balsamic vinegar if you have it. If not a little sugar will do.
>> *
>>
>> Cook and keep stirring till they are getting a bit caramelised. Add 3
>> or 4
>> large field mushrooms (depending on size) cut in a large dice. and cook
>> fast
>> just to brown a bit but not to let them get soft. Add chicken and some
>> stock to cover. Taste and if you feel it needs a wee bit more ooomph,
>> add
>> some more Mush ketchup. Cook it down a bit but if I think it needs
>> thickening I add a couple (or less) lumps of 'flour paste' ** See how it
>> goes, if you want it a bit thicker then add more. Cook it out a bit and
>> I
>> then make a pastry top and bake it.
>>
>> Oh yes, don't forget seasoning but taste before you do because it ought
>> to
>> have plenty of flavour.
>
> I can do that... and even have the balsamic vinegar. I'd definitely
> use rosemary to season. No real mushrooms, just mushroom ketchup?


I guess you missed this:
---
>Add 3 or 4
> large field mushrooms (depending on size) cut in a large dice. and
cook fast
> just to brown a bit but not to let them get soft.

--


>>
>> I guess you would call that a pot pie?
>
> I call it a pot pie after I put it in a container and cover it with a
> pastry crust.


Yes well I did say that:
--
then make a pastry top and bake it.

--



>>
>> btw that amount give me enough for two pies. I make one and freeze half
>> the
>> filling for another
>>
>> * I often use this as a base for gravy.
>>
>> ** 'flour paste' I don't like the fuss of working with loose flour, so I
>> make a paste of half butter and half flour. I usually mix half a pound
>> of
>> each at in my mixer at once and it keeps beautifully on my counter unless
>> my
>> kitchen gets very hot. I just add a few lumps when I need something
>> thickened
>>
>
> Thanks O!
>
>
> --
> Food is an important part of a balanced diet.
>

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