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Creating an sql file for Chicken and mushroom pie 2020122304
INSERT INTO `recipein` SET icode="2020122304", amount="225.00", unit="g", ingredient="cooked chicken", comment="";
INSERT INTO `recipeme` SET rcode="2020122304", cat1="Pies", cat2="uk", recipetitle="Chicken and mushroom pie", serves="4", thistime="01:05:00", method="225g. cooked chicken
225g. cooked boiled bacon
25g. butter
55g. mushrooms, sliced
25g. flour
1/8 litre water
0.5 chicken stock cube
1/8 litre milk
2 tablespoons cooked peas
For the pastry:
225g. plain flour
+ level teaspoon salt
55g. butter
55g. lard
a little milk
Cut the chicken and bacon in chunks of about 3/4 inch. Melt butter in a pan, add mushrooms and cook gently for 2 minutes. Stir in flour and cook for another minute. Slowly blend in water, crumbled stock cube and milk, stirring until smooth. Bring the sauce to boiling point and stir until it thickens. Turn into a bowl. Add peas, chicken and bacon, leave to cool.
Make short crust pastry and divide in two. Roll each piece into a 9-inch circle. Lift one of these on to an 8-inch ovenproof plate and spread meat mixture in centre. Moisten edge of pastry with water, place second circle on top of first and gently press the edges of both circles to seal together. Trim edges and press with a fork. Decorate with a plait made from pastry trimmings.
Brush pie with milk, make two slits in the top and bake in a very hot 240 C oven for 25 minutes, then in a moderately hot 195 C oven for 15 minutes.
", comment="", source1="Hamlyn all colour cookbook 1970-1979", source2="", thisimage="201223-hacc-chickenandmushroompie.jpg", entered="2020-12-23", lastupdate="2020-12-23";View table entry list
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Made by David Alexander Young 2005-2024. Programme updated 23rd December, 2020, 10:05