Parmigiano Reggiano Chicken (or Turkey) Filo Pie

I'm all for a shortcut when it comes to cooking. If Delia can write a whole book about cheats and Mary 'fesses up on Bake Off that she doesn't make her own Filo Pastry I reckon I'm in good company. Personally I'd prefer to use a pre-prepared product that helps me short circuit cooking times and techniques than resort to a ready meal. I'm not saying they don't have their place but there is definitely room for a halfway house between cooking everything from scratch and popping a ping meal in the microwave. In today's recipe I've been working with Giovanni Rana and their new Italian Indulgence Parmigiano-Reggiano Sauce. It's an instant time saver that will allow you to create fabulous food without a faff.

The fresh chilled sauce is made with authentic PDO Parmigiano-Reggiano blended with cream. Whilst it's undoubtedly great served traditionally with pasta it also makes a wonderfully versatile ingredient. A second new addition to their Italian Indulgence range is a Basil Pesto with Pine Nuts & Garlic. Giovanni Rana’s authentic pesto is vibrant and rustic and lends itself to countless dishes, from simple spaghetti through to pesto topped salmon fillets and stuffed chicken breasts. In my recipe today I've used the wonderfully silky and creamy Parmigiano Reggiano sauce to help make the filling for a showstopping Chicken Pie. 

The timing of publishing this recipe is particularly apt with the festive season approaching. My Parmigiano Reggiano Pie would be the perfect way to use up leftover turkey and you could easily add in some ham, cranberry sauce or even leftover sprouts! Filo pastry is a fantastic shortcut and makes an impressive finished product for very little effort. Pop a pack of filo and a tub of Italian Indulgence Parmigiano-Reggiano Sauce in your trolley when you do the Christmas Shop and you'll be sorted for an effortless twixtmas meal. To make it year round with chicken, my top tip would be to cook a whole chicken in the slow cooker. Pop it in with nothing else and cook on low for 6-8 hours. I promise it will work and you'll have fantastically succulent chicken just falling off the bone. The by-product will be a wonderfully rich chicken stock which will be perfect to use in the pie instead of a cube. Win win! 

Parmigiano Reggiano Chicken (or Turkey) Filo Pie

500g Cooked Chicken or Turkey, shredded

200ml Chicken Stock

1 Tub/180g Giovanni Rana Parmigiano Reggiano Sauce

2 Tbsp Chopped Parsley
1 tsp Smoked Paprika

Salt & Pepper

50g Butter, melted

8 Sheets Filo Pastry

20g Parmigiano Reggiano, Grated

Preheat your oven to 180c
In a large bowl mix together the shredded cooked chicken/turkey, chicken stock, Parmigiano Reggiano Sauce, chopped parsley and smoked paprika. Combine well and season with freshly ground salt and pepper.
Brush a 25cm loose bottomed quiche tin with melted butter.
Lay out the filo pastry sheets and lightly brush the top one with butter. Carefully place it in the quiche tin to line the base with an overhang at each side. The pastry doesn’t have to fit in smoothly – a few wrinkles and folds in it are fine.
Brush the second pastry sheet with melted butter and this time lay it down into the tin the other way round, so it drapes over and lines the base. Repeat the criss-cross layering with 6 out of the 8 butter brushed filo sheets.
Spoon the cheesy chicken mixture into the pastry lined tin. Crumple the final 2 buttered sheets of filo to cover the top then fold in all of the other pastry to form a parcel.
Brush the top with the last of the butter and sprinkle over the grated Parmigiano Reggiano and some more Smoked Paprika.
Bake for 25-30 minutes until the pastry is golden brown.
Remove the tin and transfer the Parmigiano Reggiano Filo Pie to a serving plate.

Disclosure : This is a commissioned post for Giovanni Rana. As always, all views expressed are my own.
Thank you for supporting the brands who make it possible for me to continue to share my Edible Scottish Adventures with you.

Top tips for the Ultimate Turkey, Roast Potatoes and Roast Christmas Root Vegetables

Mmmmm Christmas Dinner! Everyone loves it but it can end up being seriously stressful with the pressure of cooking for large numbers, juggling different times and temperatures and the requirement to have everything on the table at the exact moment that Her Majesty finishes her speech. This year I got the opportunity to cook up a slightly more relaxed version at the start of November in order to share some of my top tips with you for the big day. My kids eyes popped out of their heads when I sad we were going to be having Christmas Dinner for Sunday lunch and my sister conveniently managed to arrange a visit to coincide. For my Crisp 'n Dry Run of Christmas we enjoyed a feast of Turkey, Gravy, White Sauce, Pigs In Blankets, Cranberry Sauce, Roasted Veg and Roast Potatoes. What no sprouts I hear you cry? They are just SO delicious that I wanted to save them for the big day itself ;-)

In a recent survey the humble roast potato beat turkey, stuffing and Christmas pudding as the most popular food on December 25th. Carrots came second followed by Turkey in third. Then gravy, stuffing, pigs in blankets, parsnips, Brussels sprouts, Christmas pudding and Yorkshire puddings to complete the top ten. I most definitely agree on the Roasties being up there in the number one spot but personally I've never had a Yorkshire pudding with my Christmas dinner so that one came as a surprise! Now for my top turkey tips and recipes for the ultimate fluffy on the inside and crispy on the outside roast potatoes and a cheesy twist on the traditional festive roast veg.

Top Turkey Tips

• Invest in your turkey if you’ve got the extra to splash out. Spending more on an organic or free-range turkey is well worth it in both flavour and ethical terms
• If you are using a frozen turkey ensure that it is fully defrosted
• Make sure that your turkey fits in your oven!
• Let your turkey come up to room temperature before cooking
• Stuff the cavity of your turkey with fresh herbs, citrus fruits, celery, garlic and onion to add flavour
• Rub the skin of your turkey with a couple of Tablespoonfuls of Crisp 'n Dry both to keep it moist and ensure crispy
• Cover your turkey loosely with foil, but remove it 45 minutes before the timing is up to get it nicely browned
• Roast your turkey for the calculated time or until the juices run clear from the thigh when pierced. Internal temperature must reach 70ºC
• Leave the turkey to rest for at least 30 minutes (even up to an hour) before carving. This allows the meat to relax and will making the job of carving much easier. 
• Rest the turkey upside down so the juices keep the breast meat moist
• Don’t dispose of the caramelised juices left behind by the turkey as they make the perfect base for the gravy

Top Roast Potato Tips 

• Choose a floury potato variety such as Maris Piper Desiree or King Edwards 
• Share out the workload and get the family to peel the spuds 
• Cut your potatoes relatively small for maximum crunchy outside to soft middle ratio
• Use a solid roasting tin that won't buckle
• Make sure that your Crisp 'n Dry is searingly hot before adding the potatoes 
• Don't overcrowd the roasting tin and cook in a single layer
• Whack up the temperature on the oven as high as it will go 

Ultimate Roast Potatoes

Serves 6

1kg potatoes (I used Maris Piper)

75ml Crisp 'n Dry Cooking Oil

On Christmas Eve peel and partially cook your potatoes in boiling salted water. Cut any large ones into halves or quarters.

Drain after 10 minutes, give them a good shake in the pan to rough their edges up a wee bit.

Allow to cool and keep in the fridge overnight.

On Christmas day once the Turkey is cooked turn the temperature on the oven up to 220c.

Put 75ml of Crisp ‘n Dry cooking oil in a large roasting tin and place in the oven to heat for 5 minutes.

Lift the potatoes carefully into the hot oil. They will sizzle as they go in. Turn them to ensure they are well coated in the oil.

Cook for 35-45 minutes, regularly turning them until they are very crispy.

Transfer to a plate lined with kitchen roll to drain off any excess oil before serving.

Top Roasted Root Veg Tips

• Mix up your root veg - parsnips, carrots, beetroot, celeriac, swede, sweet potato all work well 
• Brighten things up with rainbow coloured heritage carrots 
• Cut the vegetables into as uniform sized pieces as possible so they all cook evenly 
• After washing, pat the veg dry to help they go crisp
• Don't skimp on the oil, you need enough Crisp 'n Dry to give an allover glossy coating
• Be generous with herbs and seasonings 
• Give them plenty of room on the baking tray, crowding will make them steam instead of roast

Roasted Carrots and Parsnips with Honey and Parmesan Glaze

Serves 6

500g Carrots

500g Parsnips

2 Tbsp Crisp & Dry

2 Tbsp Runny Honey

Salt & Pepper

1 Tsp Mixed Herbs (or substitute for fresh - thyme and rosemary work well)

50g plus a further 25g of Parmesan Cheese, Grated

On Christmas eve wash and peel the carrots and parsnips and slice into batons.
Place the veg in a large plastic bag along with the Crisp & Dry, Honey, Seasoning, Herbs and the 50g of Grated Parmesan.
Fasten the bag and massage the glaze ingredients into the vegetables. Store overnight in the fridge.
On Christmas day once the Turkey is cooked turn the temperature on the oven up to 220c.
Spread the vegetable out on a baking sheet and place in the oven.
Bake in the oven until tender and charred at the edges. Approx 30-40 minutes.
Before serving stir through the remaining 25g of grated Parmesan.

Disclosure : This is a commissioned post for Crisp 'n Dry. As always, all views expressed are my own.

Thank you for supporting the brands who make it possible for me to continue to share my Edible Scottish Adventures with you.

Mulled Gin and Ginger Beer Winter Warmer

There's a real pleasure to be had in wrapping your fingers round a warm mug that contains something boozy. It fair warms the cockles of your heart! A Hot Toddy will cure all ills and Christmas just wouldn't be the same without Mulled Wine and intoxicating Hot Chocolate. Regular readers will undoubtedly know that my tipple of choice is Gin so when Fentiman's got in touch with me about creating a Cocktail using one of their new line of 500ml mixers there was no question as to which spirit would be in the mix. As soon as I spotted the bottle of Ginger Beer and Muddled Lime I knew that a Gin & Ginger Beer based Mulled Winter Warmer was on the cards.

If you're not already familiar with Fentiman's existing range of authentic, natural and refreshing mixers where have you been?! Their products are a cut above and as well as making great mixers they are fantastic stand alone drinks. Perfect if you're the designated driver or are looking for a viable alternative to alcohol for whatever reason. With their latest product launch they've opted to go large with 500ml bottles which are perfect for use in a group atmosphere as cocktail mixers. The 500ml range includes Premium Indian Tonic Water, Naturally Light Tonic (30% less sugar), Pink Grapefruit Tonic, Bitter Lemonade, Rose Lemonade, Botanical Tonic Water and Ginger Beer & Muddled Lime. Even on it's own the Ginger Beer packs a real punch with a delightful balance of bitter and sweet. The initial aroma and taste of ginger gets a kick up the backside with the addition of lime. If Gin isn't your thing opt for Vodka for a Moscow Mule or Spicy Rum for a Dark & Stormy. My friend Bintu over at Recipes from a pantry has made an awesome Hibiscus Moscow Mule with West African Flavours. 

I'm going to share with you my top tips for hot cocktails, warm toddies and toasty tipples, do let me know in the comments if you have any others 

• For a large group keep your drink warm in a Slow Cooker at low setting 
• Don't let it boil or you'll evaporate the alcohol 
• Use whole spices rather than ground for a more intense flavour 
• Bundle up any small spices in a muslin bag 
• Preheat the mug/glass with boiling water to avoid it cracking and keep your drink warmer for longer 

Time for my recipe. I've mulled it over and I really can't think or a better way to keep cosy during winter than Mulled Ginger Beer and Gin #sorrynotsorry 

Mulled Gin & Ginger Beer Winter Warmer 

makes 2 generous servings 

500ml Fentimans Ginger Beer and Muddled Lime 

100ml Gin 

2 lime wedges, each studded with 3 cloves 

2 cinnamon sticks 

2 star anise 

2 slices of fresh ginger 

1Tbsp golden caster sugar 

In a small saucepan, simmer all ingredients on low heat for five minutes. 

When ready, place one lime wedge, cinnamon stick, star anise and ginger slice from the saucepan into each serving mug/glass. 

Pour the hot mixture on top and serve immediately. 

If Gin is your thing be sure to check out my Festive Gin Butter and Boozy Gin Mincemeat and for further Fentiman's inspiration my Slow Cooked Ham with Juniper, Lime and Jasmine would make a fantastic Christmas Ham.

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Disclosure : This is a commissioned post for Fentiman's. As always, all views expressed are my own. Thanks to Dunnet Bay Distillers for providing the Rock Rose Gin.

Thank you for supporting the brands who make it possible for me to continue to share my Edible Scottish Adventures with you.

Squash and Goats Cheese Tart

There's no denying that we're now in Autumn, both Halloween and Bonfire Night have been and gone, the clocks have fallen back and the leaves have turned. 'Tis indeed the season of mists and mellow fruitfulness. I reckon that those Danes and their Hygge may just be on to something. It's definitely time for hunkering down and cosying up with some comfort food. When we think of the changes in how we eat at this time of year it's most often soups and stews that spring to mind. However the Autumn brings with it a bountiful harvest of seasonal Cucurbita. No idea what I'm on about? Cucurbita is the Latin word for gourd which encompasses squash and pumpkins. Sadly there is a scary amount of Pumpkin waste at this time of year. Recent research found that two in five British households carve pumpkins for Halloween with most of these opting for at least two pumpkins, however only 33% cook the edible pumpkin that they carve out. We need to realise that pumpkins are a valuable source of food and not just for decoration. 

Despite their proliferation in the supermarket for Halloween it can be hard to find them at any other time, however Butternut Squash are available all year round and in the last couple of years I've been delighted to spot a selection of the smaller more colourful and unusually shaped pumpkins throughout the Autumn. Today I've teamed squash with herbs and goats cheese for a fantastic vegetarian tart. I used a Jamie Oliver 25cm Loose base quiche tin to bake it in and the result is rather stunning if I do say so myself. The sides of the tin are higher than standard and the depth of the flutes gives a very professional finish. Made from carbon steel, rolled edges provide added strength and resistance from warping. There's a 25 year product guarantee and a 5 year non-stick coating guarantee and to top it off a gorgeous duck egg blue colour which matches my kitchen perfectly!

When it comes to shortcrust pastry for a tart or quiche nine times out of ten I'll use shop bought. Are you shocked?! To be honest I'd rather spend my time making a fab filling than faffing around with pastry. However I do have a few top tips to share that will help you line a tart tin whether you make your own or use ready made.

• Roll out your pastry to the thickness of a £1 coin. I find ready rolled a wee bit too thick for my liking so never use it straight from the pack.
• Keep things cool. Cold hands make the best pastry.
• Transfer the pastry to the tin by draping it over a rolling pin.
• Push but don't stretch the pastry into shape.
• Use a spare piece of well floured pastry, rather than your fingers, to push the pastry down into the corners and up the sides.
• No ceramic baking beans? Use pulses or pasta, just don't try to cook with them afterwards!
• Where time allows rest the pastry for 30 minutes in the fridge before baking.
• Place your tart tin on a sturdy baking tray that won't buckle in the oven.
• Bake your pastry blind before you trim off the edges to avoid shrinkage. 
• Run a rolling pin lightly over the top in both directions to trim off the excess pastry.

Armed with my top tips you'll be all set to create a showstopper of an Autumnal Tart! The only thing I'm slightly worried about is that I vividly remember being told in my Home Economics lessons that you should use a plain tart tin for savoury bakes and fluted for sweet. Perhaps I'm breaking a cardinal culinary rule?!

Autumnal Squash & Goats Cheese Tart

750g Squash (Pumpkin or Butternut Squash)

2 Tbsp Garlic Rapeseed Oil (or Oil and a couple of cloves of Garlic)

Salt & Pepper

3 Sprigs Fresh Thyme

3 Sprigs Fresh Rosemary

375g Shortcrust Pastry

200g Goats Cheese with Rhind

2 Free Range Eggs

200ml Single Cream

Handful of Pumpkin Seeds

Preheat the oven to 200c

Peel, de-seed and cube your pumpkin or squash and place it in a roasting tin along with the Garlic Oil, freshly ground Salt and Pepper, Thyme and Rosemary.

Roast for 30 minutes, tossing halfway through.

Remove any large thyme/rosemary stalks and the garlic cloves (if used).

Line a 25cm Loose Base Quiche Tin with the shortcrust pastry. Bake blind for 10 minutes before removing the greaseproof paper and beans and continuing to bake for a further 5 minutes. 

Cut the goats cheese into cubes and arrange in the blind baked pastry case along with the roasted pumpkin/squash.

Lightly beat the eggs, season with salt and pepper and combine with the cream.

Pour the egg mix over the squash and cheese and sprinkle with pumpkin seeds.

Reduce the heat on the oven to 180c and cook the tart for 20-25 minutes or until the top is golden brown and the egg mix has set.

For more Vegetarian quiche and tart ideas check out Cathy's Spinach, Pea and Spring Onion Flan, Chris's Goats Cheese Tart with Mint Choclette's Three Allium Smoked Chilli Tart, Janice's Pea, Mint and Goats Cheese Quiche and my Greek Spanakopita Pie.

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Disclosure : This is a commissioned post for Jamie Oliver Bakeware. 

As always, all views expressed are my own. 

Thank you for supporting the brands who make it possible for me as a passionate Scottish Food Blogger to continue to share my Edible Food and Travel Adventures with you. I’m super choosy who I work with and promise to bring you only the cream of the crop.

Sausage, Feta and Tomato Filo Pie

Three cheers for the humble British Banger! Quick, tasty, economical and versatile Sausages deserve to be celebrated. Now in it's 18th year, British Sausage Week runs from the 31st October to the 6th November 2016 and does just that. Despite scare stories, the majority of sausages being produced today by British pig farmers are made from fresh pork rather than processed meat. To ensure that your sausages are up to scratch just look for the Red Tractor when you are shopping. Sausages that depict a Red Tractor logo are traceable from farm to fork and have been produced responsibly by the nation’s skilled butchers and producers. Put simply, you can Trust the Tractor when it comes to choosing a superior sausage. 

Sausages are versatile enough to be eaten for practically any meal or occasion. You can't go camping without them and a cooked breakfast most certainly isn't complete if they don't put in an appearance. Not only can they be enjoyed in traditional ways with mash or in casseroles, they also lend themselves to being transformed into dishes from other cuisines. Personally I absolutely adore Toad in the Hole and for a convenient family meal sausages are ideal to throw in the slow cooker. My sausage and croissant wreath proves immensely popular every Christmas. I've had the chance to have a go at making my own sausages with a couple of local butchers and suffice to say it's a lot more tricky than it looks! (Check out my experience at The Store and HM Sheridan)

There are over 500 varieties of pork sausages available in the UK which include almost every conceivable flavour combination. I've tried some weird and wonderful creations including Shortbread and Irn Bru and Strawberry and Champagne (both really good!) Suffice to say whatever your taste there's a sausage out there that will match it. Kid's love them which means they're perfect for the whole family and provide a quick, easy and tasty option for mid-week meal. The recipe I'm sharing below showcases the sheer versatility of sausages. They don't necessarily have to be cooked whole and can be chopped up or squeezed from their casings. This pie has somewhat of a Mediterranean feel about it with basil, tomatoes and feta. Even picky girl loved it! I've a feeling it may become a new family favourite. 

To discover new ways to enjoy sausages visit britishsausageweek.com or follow @LovePork on Twitter or Facebook.

Sausage, Feta and Tomato Filo Pie

Serves 4

Prep time: 20 minutes

Cooking time: 25 minutes

Ingredients

8 pork sausages

3tbsp olive oil

1 small onion, peeled and chopped

2 cloves garlic, peeled and chopped

200g cherry tomatoes

2tbsp fresh basil, chopped

1 tsp Smoked Paprika

Salt & Pepper

500g passata (sieved tomatoes)

6 sheets filo pastry

200g feta cheese, cubed

Method

• Pre-heat the oven to 180C/350F/gas mark 4. Grease a roasting tin (21cm x 25cm, 4cm deep), and line it with baking parchment.

• Brush a frying pan with a little oil, heat to a medium heat and add the sausages, turning frequently until they are browned all over, then remove from the heat.

• Whilst the sausages are browning, heat the oil in a separate large pan and add the onion and garlic and cook for 3-4 minutes, until soft.

• Add the smoked paprika, cherry tomatoes, chopped basil and passata to the cooked onion and garlic. Season well with salt and pepper.

• Slice each sausage in to quarters and add to the sauce. Cook for a further 5 minutes.

• Lay a sheet of filo pastry on the work surface and brush with olive oil. Repeat until you have three sheets on top of each other and transfer them to the lined roasting tin.

• Spoon the sausage mixture into the tin, on top of the filo sheets. Add the cubes of feta all over the filling.

• Fold the edges of the filo over onto the filling. Brush three further sheets of filo with oil, fold them in half (with oiled side on top) and place on top of the sausage mixture, to form a lid.

• Place in the pre-heated oven for 20-25 minutes or until golden brown on top, and the filling is bubbling.

Check out what some of my food blogging colleagues have been cooking up for British Sausage Week

• Toadies with Onion Gravy from Jo's Kitchen
• Creamy Sausage Soup with Buttered Breadcrumbs and Sage from Kitchen Sanctuary
• Beer-Glazed Roast Pork Sausages from Elizabeth's Kitchen Diary

Disclosure : This is a commissioned post for Love Pork. As always, all views expressed are my own.

Thank you for supporting the brands who make it possible for me to continue to share my Edible Scottish Adventures with you.