Sunday, March 29, 2009
Emi is leaving in two days time. To pursue her dream of setting up a cake shop. To do that, she is going back to Japan for a year to start a course in pastry and cake and traditional Japanese sweets.
And why is this worth posting on this food blog....?
Not only is she one of my favourite people to feed (she has a very educated palate and her enthusiasm for talking about food and ingredients is so infectious!)...but also her journey was inspired by one of my favourite food blogs...Su Yin's Cooking is my passion..during a sleepover, she told me about how much she wanted to start up a cakery..and i shared with her Su Yin's journey and how she went on to the Notter School of Pastry after she graduated from uni in something else quite un-related..
Who'd know that reading food blogs could be so life changing?!!!
All the best Emi - I'd miss you dearly and can't wait to hear all about your adventures!!
Thursday, March 12, 2009
this is a recipe that i rave about to alot of friends shamelessly...i show them the picture of the pie and tell them that it is good enough to rival the ones at Pot Belly Pies!!!
Short crust pastry:
250 g self raising flour
125 g butter, straight from the fridge and cubed
1 can of creamed corn (425g)
1 large BBQ chicken, shredded (bones can be reserved for making stock if u like)
1 onion, diced
salt and pepper to taste
milk for glazing
Make short crust pastry by pulsing flour and butter in a food processor till the mixture resembles bread crumbs.
While the machine is running, add water slowly till the dough starts tocome together. (Appro 1/2 cup)
Remove and cling wrap and leave in fridge for 30 minutes. (This prevents shrinkage when the pie is baking.)
Melt butter in a fry pan and add onions. Fry til soft and transculent. Add shredded chicken and creamed corn. Add cream and seasoning to taste. Leave aside to cool.
Divide dough into 2 portions. Roll out into 2 circles to fit your pie dish (appro 23 cm diameter). Put one circle into pie dish.
Put filling inside dish. Cover with the remaining pastry and brush with milk. Decorations optional.
Bake at 180 degree oven for 45 mins or til the crust is golden brown.
Serve hot with a fresh salad.
Recipe originally from Bay Books' Best Chicken Recipes