Basel Dragons

Chicken, asparagus and new potatoes pie

Ok, not so healthy this one, but nice.

Ingredients
500g/1lb 2 oz puff pastry
1 egg, lightly beaten
plain flour

For the filling
1 onion, chopped
2 cloves garlic, chopped
30g/1oz butter
300g/10oz new potatoes, peeled and cut roughly into 1.5cm/½in thick chunks
1 orange, zest only
150ml/5fl oz dry white wine
2½ tbsp plain flour
300ml/10¾fl oz chicken stock
salt and freshly ground black pepper
700g/1lb 9oz boneless chicken, cut into 3-4cm/1½in chunks
150ml/5fl oz double cream
300g/10oz asparagus, trimmed and cut into 4cm/1½in lengths

Method
1. For the filling, fry the onion and garlic gently in the butter until tender, without browning.
2. Add the potatoes, orange zest and white wine, and boil down until the wine has virtually disappeared.
3. Sprinkle over the flour and stir for a few seconds, so it is evenly distributed.
4. Gradually stir in the stock, to make the sauce.
5. Season with salt and pepper.
6. Stir in the chicken.
7. Cover and leave to simmer away quietly for 10 minutes or so.
8. Stir occasionally, then uncover for another five minutes, until sauce has thickened.
9. Stir in the cream and cook for a final three minutes.
10. Meanwhile, cook the asparagus lightly in salted water, until tender, but not floppy.
11. Drain.
12. Stir the asparagus in with the chicken and potatoes.
13. Taste and adjust the seasoning.
14. Spoon the whole lot onto a 1 – 1.5 litre/1¾ – 2½ pint pie dish and leave to cool.
15. Preheat the oven to 200C/425F/Gas 7.
16. Roll the pastry out thinly on a floured board.
17. Cut out a couple of long strips, about 1cm/½in wide.
18. Brush the edge of the pie dish with the beaten egg.
19. Lay the strips on the edges, curving to fit, and cutting so that they go all the way round, but don’t overlap.
20. Brush with egg wash, then lay the remaining pastry over the top.
21. Trim off excess, and press the pastry down all around the edge to seal.
22. Use the trimmings to make decorative leaves, or flowers or whatever takes your fancy, and then glue them in place with the beaten egg.
23. Make a hole in the centre so that steam can escape
24. Chill the pie in the fridge for 30 minutes, then brush with beaten egg and place in the oven.
25. After 10 – 15 minutes, when the pie is golden brown, reduce the heat to 190C/375F/Gas 5 and continue cooking for a further 20-25 minutes.
26. Serve hot.

Healthy Chicken stir fry

Ingredients
3×125-150g/4½-5¼ oz chicken breast fillets, skinless
1 tbsp corn flour
¼ tsp Chinese five-spice powder
4 tbsp vegetable oil
125g (4½ oz) cashew nuts, un-roasted and unsalted
2 medium carrots, halved and cut into strips
4 spring onions, sliced diagonally
1 medium courgette, halved and cut into strips
125g (4½ oz) sugarsnap peas
1 ripe medium mango, stone removed, quartered, peeled and thinly sliced
1 tbsp dry sherry
2 tbsp dark soy sauce
whole meal rice or Chinese noodles, to serve

Method
1. Cut each chicken breast in half lengthways, slice thinly and place in a bowl. Mix together the corn flour and Chinese five-spice powder. Sprinkle over the chicken and toss well together.
2. Heat 2 tbsp of the vegetable oil in a wok and stir fry the chicken pieces for 3-5 minutes until cooked and lightly browned. Remove from the pan and keep warm.
3. Add the remaining oil to the pan and quickly stir fry the cashew nuts until lightly browned. Add the carrots, spring onions and courgette and cook, stirring, for 3-4 minutes. Stir in the sugar-snap peas and mango slices and cook for a further 1-2 minutes.
4. Return the chicken pieces to the pan and add the dry sherry and soy sauce. Stir fry for 3-4 minutes, then serve immediately with boiled rice or Chinese noodles.