Accu-Chek Insight insulin pump, Belleau Kitchen

LIVINGLIVING

Belleau Kitchen's Creamy Chicken, Leek, Pernod and Pea pie (serves 4)

Ingredients

Pastry

Make your own puff pastry or buy readymade.

For the cheese sauce

40g butter

40g plain flour

500ml milk or 250 ml of milk and 250ml

stock vegetable or chicken

75g strong cheddar (or any cheese)

Pepper

For the filling

4 leeks - thickly sliced

100g frozen peas

1/4 of a left-over roast chicken - shredded

or cubed

A large glug of Pernod

Salt and pepper fresh

Rosemary and thyme

Olive oil

MAKING CARBS COUNT

Method

1. Pre-heat the oven to 190C (170C fan).

2. Place the leeks into your pie dish,

drizzle over a little olive oil, season well

and sprinkle over plenty of fresh herbs.

Cover in foil and roast in the oven for

20 mins. Remov, un-cover, pour in the

Pernod, stir in the peas, re-cover and

pop back in the oven for 5mins or until

the vegetables are al-dente. Remove

from the oven and set aside.

3. For the sauce melt the butter in a

small pan. Once melted, remove from

the heat and stir in the flour to make a

smooth but thick paste. Add a dash

of the milk/stock and stir into a paste.

Place the pan back on a gentle heat and

slowly add a little milk at a time, stirring

well between additions. If it looks lumpy

take the pan off the heat and stir until

smooth. Continue until all the milk is

gone and you have a nicely thick sauce.

Let it bubble gently for 10 mins, stirring

regularly. Add the cheese and stir it in.

4. Pour the cheese sauce over the

vegetables in the pie dish, add the

chicken and set aside to cool for15mins

before doing the lattice pastry crust.

5. Generously flour your work surface

and roll out the pastry into a large oblong

and then cut it into 6 long strips and

8 shorter strips (this is just a guide…).

Lay the long strips lengthways along pie

dish, with gaps in between then take

one shorter strip and, starting from one

edge of the pie dish, weave it over and

under each long strip. Continue until

all strips are woven. Brush with a little

beaten egg before baking for 25 mins or

until the pastry is golden and puffy.

www.britishleeks.co.uk

www.belleaukitchen.com

For the full recipe, click the image to download a PDF, or click HERE.

Index

  1. Desang diabetes magazine diabetes information
  2. Ascensia Contour Diabetes blood test meters
  3. Desang diabetes magazine diabetes information, Sue Marshall
  4. News about diabetes
  5. News about Diabetes
  6. News about diabetes
  7. News about diabetes
  8. Diabetes news, Diabetes UK Chris Askew, Diabetes Insider
  9. Desang diabetes kitbags, Diabetes UK Shop Desang diabetes kitbags
  10. Desang diabetes magazine diabetes diet
  11. Dexcom CGM, continuous glucose monitoring
  12. Flash Glucose Monitoring
  13. Dexcom CGM, continuous glucose monitoring
  14. Medtronic Minimed 640G insulin pump
  15. Medtronic Minimed 640G insulin pump
  16. Medtronic CGM, Medtronic Guardian Connect
  17. Medtronic CGM, Medtronic Guardian Connect
  18. Accu-Chek Insight insulin pump
  19. Abbott Freestyle Libre, Flash Glucose Monitoring, blood testing without lancets
  20. Continuous Glucose Monitoring, Flash Glucose Monitoring, Sue Marshall
  21. Accu-Chek Eversense implantable CGM
  22. Accu-Chek Mobile blood glucose system
  23. Accu-Chek Mobile blood glucose system
  24. Virtuous Bread, Jane Mason, Bread Angels
  25. Virtuous Bread, Jane Mason, Bread Angels
  26. Abbott Freestyle Libre, Flash Glucose Monitoring, blood testing without lancets
  27. Making Carbs Count chicken
  28. Making Carbs Count chicken, Waitrose Omega 3 chicken
  29. Making Carbs Count chicken, the nutrition of chicken, Miguel Barclay One Pound Meals
  30. Accu-Chek Insight insulin pump, Belleau Kitchen
  31. Accu-Chek Insight insulin pump
  32. Page 0032

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