WE often think good cooking means seasoning, but not so always. Concoction and creativity count a lot.
Dan Baidhu, a chef with the Norwegian Embassy, says good cooking involves combining and playing about with different food stuff.
One such tasty and nutritious dish worth trying out is the chicken and mushroom pie. The recipe provides proteins from chicken and a good source of vitamins, minerals and fibre from mushrooms.
Ingredients (4 servings)
450g potatoes, peeled
350ml semi-skimmed milk
3 baby leeks, sliced
1 red onion, diced
2 garlic cloves crushed
300g skinless chicken breasts diced
1 teaspoon plain flour
1 teaspoon vegetable stock powder
200g chestnut mushrooms sliced or soaked dried mushrooms
1 teaspoon chopped fresh parsley
Freshly ground black pepper
Preheat the oven to 2000C, 4000F or gas mark 6
Cook the potatoes in a pan of boiling water
Drain and mash them, adding a little bit of cold milk
Heat a heavy-based, non-stick pan and dry-fry the leeks until soft. stir into the potatoes and season with freshly ground black pepper
In a separate non-stick pan, dry-fry the onion and garlic until soft
Add the chicken and continue cooking for five minutes until chicken is sealed
Sprinkle the flour over and cook for one minute, then gradually add the remaining milk and vegetable stock powder
Stir to mix evenly and to prevent any lumps forming
Simmer gently for 5 minutes to allow the sauce to thicken, then add the mushrooms.
Stir in the parsley and pour into an oven-proof dish.
Top with the potatoes and leek mixture
Bake in the oven for 20 minutes or until golden brown
Serve hot with freshly steamed vegetables.
Prepare mushroom pie at home