Start of a three day weekend and for many an early morning start to recognise and pay tribute on Anzac day. We always go to the Anzac service held in Queens gardens in Dunedin and although we would have stood at our gate if we were in Dunedin, a lonely house on a country road didn’t quite work . However, I did set the alarm and we listened to the dawn service on the radio. New Zealanders were outstanding with their tributes and I have never seen so many gorgeous poppies, all hand made or painted or created out of so many creative sources.
It was also our gorgeous girl Hannah’s 28th Birthday and she spent the day locked down in Auckland with her flatmates along with her boyfriend James (who has become a dab hand in the kitchen) they made our family’s traditional breakfast for special occasions, which is Monte Christo Sandwiches. I believe they were very well received and she had very happy flatmates. Thanks to Zoom we enjoyed a glass of bubbly with our family which enabled us to celebrate together.
Monte Christo Sandwiches
9 slices of white bread, 1 tablespoon dijon mustard ,6 slices of ham, 250 grams gruyere cheese sliced thinly, 2 eggs, ¼ cup milk, 3-4 tablespoons butter, icing sugar,red currant jelly or quince or maple syrup
For each sandwich, lightly butter 3 slices of bread on both sides. Spread 1 piece of bread with dijon mustard, then layer with ham and cheese. Place a buttered bread slice on top and repeat with mustard, ham, cheese and bread. Trim the crusts and cut in half diagonally. Beat the eggs and milk together in a shallow bowl. Season with salt and pepper. Melt 2-3 tablespoons butter in a non-stick frying pan. Dip each sandwich sides, top and bottom in the egg batter. When the butter foams place the sandwich in the frying pan and cook gently until golden brown. Transfer to a serving plat, dust with icing sugar and serve with a dollop of red currant jelly or quince jelly or maple syrup.
We started our Anzac Day with a walk in the vineyard and picked some of the left over Pinot Noir grapes still siting on the vines after harvest last week. Not sure what I’ll do with them yet – but they have found their way to a bowl on the kitchen bench and look beautiful – plus they are delicious.
I bought some kumara the last time I was at the supermarket with the intention of making a Chicken and Kumara pie. I don’t know how many thousand of these we made at our Cafe ‘Partners ‘in the late 80’s and early 90’s. It is still a family favourite and Hannah modified the recipe this week for her flat mates by making two pies. 1.With fish to cover vegetarians 2. No pastry and included a potato toping for gluten intolerant. Good job .
Chicken and Kumara Pie
500g boned chicken thigh meat, 250 grams Kumara – peeled and diced, 1 onion – sliced, 1 leek – sliced, 2 cloves garlic – sliced, 2 tablespoon olive oil , 50 grams butter, 3 tablespoons flour, 1 cup chicken stock, 1cup cream, 1 tablespoon grainy mustard, 3 tablespoon chopped parsley, salt and pepper 1 x packet pre rolled flaky pastry
In a baking dish place chicken thighs – drizzle with olive oil, season with sea salt and ground black pepper. In another baking dish place diced kumara, onion, garlic and leeks . Bake at 200 C for 20-30 minutes . In a saucepan melt butter, add flour and cook roux for 1 minute until frothy. Add the chicken stock and cream and stir until thick. Return vegetable mixture to the sauce, slice chicken and add along with parsley, grainy mustard and seasoning. Cool. Cut pastry to fit a pie dish or individual patty tins. Spoon in filling to cover the pie base. Cover with remaining pastry . Press the rims together. Brush the tops with egg wash. I actually made my pie this time by placing chicken mixture down the middle of my rolled pastry sheet. Brush the edges with beaten egg. Fold over o make a roll and brush top with egg wash. Bake at 200 C for 20 – 30 minutes or until golden brown. I didn’t have any leeks so folded through a couple of handfuls of spinach into my sauce .
Philip and I will have more for tomorrow night and some to give away to our neighbour.
Such a beautiful Autumn
XXX Jude