Bars with Knock-Out Views
Behold the rooftop bar: good drinks, great view, and - relief! - cool breeze.
You'll never break a sweat up here.
We've rounded up a list of our t ...
Recipe of the Month: Pot Pie
When the Moon Hits your Eye
11 September 2011
With the right recipe, cooking is as easy as pie.
Here's a perfect Chicken Leek and Mushroom Pie to get you back into the kitchen.
Ingredients:
4 x Chicken thigh fillets (order online at The Butcher)
400g field mushrooms chopped
1 onion halved and sliced
2 leeks sliced (white and pale green bits only please)
75ml dry white wine
50 ml cream
1 can cream of chicken soup
½ teaspoon dried sage
¼ cup parsley, chopped
50g tasty cheese shredded
1 sheet of puff pastry
1 beaten egg - for glazing
1. Open cold white wine, and sip to check temperature.
2. Cook chicken in pan with some butter.
3. Lightly sauté the leeks and onion for a couple of minutes, add mushrooms and cook until soft.
4. Add remaining wine, cream, soup and simmer, stirring so you look like you know what you are doing.
5. Add cheese, sage and parsley and cooked chicken.
6. Season to taste, and allow to thicken (should take another couple of sips).
7. Transfer mixture to casserole dish or individual ramekins for cutesy look, allow to cool.
8. Cover with puff pastry, crimp edges and glaze with egg.
9. Cook in oven at 200 degrees Celcius for 30 min or until golden brown or until the smell just gets too good.
10. Serve with remaining white wine.
This recipe was brought to you by The Butcher, 44 Jalan Merah Saga #01-50, Singapore, p.6472 0073. Order online at www.thebutcher.com.sg. Free delivery for orders over $100, otherwise $10 delivery fee applies.
Recipe of the Month: | 11 Sep 2011 at 09:28 AM
0
0
