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Hello, I’m Caroline, I live in the Isle of Skye, and last weekend we hosted a Burns supper to celebrate Rabbie Burns, Scotland’s national bard.
We had a meal of Haggis, Neeps and Tatties, read some poems and Lee delivered the toast to the lassies and I gave a reply to the Laddies.
Such a fun weekend!
Recipe:
3 chicken breasts
1/2 ring of chorizo
1 leek
1 onion - diced
4 large cloves of crushed garlic
1 spring fresh chopped rosemary
250ml red wine
300ml ham stock
150ml single cream
Hand full spinach
Puff pastry
Salt
Pepper
Fry onions and garlic for a few minutes
Add chopped chorizo and chopped rosemary and fry on low for a further 5 mins
Add chopped leek and chicken and fry for a further 4 mins
Add red wine and simmer on low until red wine has reduced
Add ham stock dissolved in water and bring to boil and then lower the heat and simmer for 20 mins
Add cream, if sauce isn’t thick enough let it simmer until thickened. If you want it more saucy, add more water or cream
Add spinach and allow it to soften for a few mins
Salt and pepper to taste. It should be nice and salty from the chorizo!
Allow mixture to cool a little then add to pie dish and place puff pastry on top and brush with egg wash. I sometimes like to put pastry on the bottom too, so if I’m doing that i just cook the pastry lining the bottom of the tin for 20 mins first.
Place in oven and cook for 20-25 mins 200 degrees C
Allow to cool for 15 mins before eating!
❤️
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Thanks for watching!