I can give you my recipe for chicken and mushroom pie if you like? I use the
ketchup in that.

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--
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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!!!

--
Food is an important part of a balanced diet.

"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 guess you would call that a pot pie?

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

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--
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"Ophelia" ku> wrote:

> Ok well I use cooked chicken.

Do you get horrible factory-made chickens in the UK? The way they produce them
in the States is a horror show. Not even sqwishy should suffer a fate like
what they do to chickens here.

"George M. Middius" > wrote in message
...
> "Ophelia" ku> wrote:
>
>> Ok well I use cooked chicken.
>
> Do you get horrible factory-made chickens in the UK? The way they produce
> them
> in the States is a horror show. Not even sqwishy should suffer a fate like
> what they do to chickens here.

I hope not I buy free range.

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--
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Ophelia wrote:
>
> I can give you my recipe for chicken and mushroom pie if you like? I use the
> ketchup in that.

I'd like to try it. Sadly, I've not seen mushroom ketchup here.

G.

"Gary" > wrote in message ...
> Ophelia wrote:
>>
>> I can give you my recipe for chicken and mushroom pie if you like? I use
>> the
>> ketchup in that.
>
> I'd like to try it. Sadly, I've not seen mushroom ketchup here.

I know sf has some, perhaps she can tell you where she bought it?

--
--
http://www.helpforheroes.org.uk/shop/

On Tue, 9 Apr 2013 22:15:42 +0100, "Ophelia" ku>
wrote:

>
>
> "Gary" > wrote in message ...
> > Ophelia wrote:
> >>
> >> I can give you my recipe for chicken and mushroom pie if you like? I use
> >> the
> >> ketchup in that.
> >
> > I'd like to try it. Sadly, I've not seen mushroom ketchup here.
>
> I know sf has some, perhaps she can tell you where she bought it?
>
I think I found it in a British specialty shop on the East coast.


--
Food is an important part of a balanced diet.

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 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.
>
> 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.

"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.
>

--
--
http://www.helpforheroes.org.uk/shop/

On Wed, 10 Apr 2013 09:18:58 +0100, "Ophelia" ku>
wrote:

> 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.

Gaak. Thanks.

--
Food is an important part of a balanced diet.

In article >,
"Ophelia" ku> wrote:

> "sf" > wrote in message
> ...
> > On Tue, 9 Apr 2013 19:42:23 +0100, "Ophelia" ku>

> ** '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
>
> --

Good to know about your flour paste, O. I would like to try it. I'll
label the jar "Ophelia's Scottish Beurre Manie." ;-)
--
Barb,
http://www.barbschaller.com, as of April 8, 2013.

"Melba's Jammin'" > wrote in message
...
> In article >,
> "Ophelia" ku> wrote:
>
>> "sf" > wrote in message
>> ...
>> > On Tue, 9 Apr 2013 19:42:23 +0100, "Ophelia" ku>
>
>> ** '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
>>
>> --
>
> Good to know about your flour paste, O. I would like to try it. I'll
> label the jar "Ophelia's Scottish Beurre Manie." ;-)

Cor!!! Fame at last!!!!!!!!! lol

--
--
http://www.helpforheroes.org.uk/shop/

On Apr 10, 2:42*am, Mr. Maj6th > wrote:

>
> >> > I'd like to try it. *Sadly, I've not seen mushroom ketchup here.
>
> >> I know sf has some, perhaps she can tell you where she bought it?
>
> >I think I found it in a British specialty shop on the East coast.
>
> I get mine from England via EBay. *Great flavor enhancer.


You can get it from Amazon

http://www.amazon.com/Watkins-Mushro...shroom+ketchup