I am having 8 over this evening and thought to use up what I have in the fridge and freezer and as I have the ingredients for the following got down to making them.
The soup, chicken pie etc
The pie first but after tasting the wonderful flavours of the pie I found the soup very bland.
So, Having put much thought and hip-spreading tasting into this came upon the conclusion that the soup was not only too bland but also not salty enough...
?? not salty enough????
I used two chicken stock cubes, well, I realised I had used some low salt stock cubes my daughter brought from the UK...not a good idea.
Anyway to correct this I added salt of course, (which I hate to do)
a goodly amount of white truffle oil and will serve it with crisply fried sage and toasted baguette pieces which we will rub with evoo and raw garlic.
The fennel flavour is very much there, we will see how this goes down tonight.
The rest of the menu is 'old fashioned chicken pie' with allspice, nutmeg, thickened with lemon juice, egg yolk and sago and covered with a sour cream pastry.
Arugula and avo salad and baby garlic-butter potatoe.
I'm debating on pound cake with rumptoff syrup and ice cream or a nice brandy tart.
It is cool here for a change (about 75 degrees) and so this is a winter!!! menu for the cooler evening!
The soup, chicken pie etc
The pie first but after tasting the wonderful flavours of the pie I found the soup very bland.
So, Having put much thought and hip-spreading tasting into this came upon the conclusion that the soup was not only too bland but also not salty enough...
?? not salty enough????
I used two chicken stock cubes, well, I realised I had used some low salt stock cubes my daughter brought from the UK...not a good idea.
Anyway to correct this I added salt of course, (which I hate to do)
a goodly amount of white truffle oil and will serve it with crisply fried sage and toasted baguette pieces which we will rub with evoo and raw garlic.
The fennel flavour is very much there, we will see how this goes down tonight.
The rest of the menu is 'old fashioned chicken pie' with allspice, nutmeg, thickened with lemon juice, egg yolk and sago and covered with a sour cream pastry.
Arugula and avo salad and baby garlic-butter potatoe.
I'm debating on pound cake with rumptoff syrup and ice cream or a nice brandy tart.
It is cool here for a change (about 75 degrees) and so this is a winter!!! menu for the cooler evening!