Great Kitchen

Tuna Pot Pie Ingredients: For the pastry: 140g all purpose flour (1 cup)   1/2 teaspoon salt 2 1/2 TBS butter 2 1/2 TBS lard   3 to 4 tablespoons of ice water For the sauce: 2 TBS  butter 2 TBS plain flour 240ml  whole milk (2 cups) 1 small onion, peeled and chopped salt and pepper to taste a splash of hot sauce a squeeze of fresh lemon juice 1/2 tsp dill weed You will also need: 240g jar of albacore tuna in spring water drained (8 ounces) 1 cup each cubed carrot and frozen peas, cooked Instructions: To make the pastry, mix flour with salt, and cut in butter and lard, until you have pieces of fat in the flour about the size of peas. Add ice water, one TBS at a time, tossing it in with a fork until pastry comes together. Form in to a ball, flatten, wrap in cling film and chill.  Melt the butter in a saucepan for the sauce. Add the onion and cook over medium heat, without colouring, until the onion is softened.  Whisk in the flour. Cook for a minute, then slo...

Saucy Pasta Hoops Ingredients: 3 TBS extra virgin olive oil 1 fat clove of garlic, peeled and crushed 2 tsp fresh rosemary, finely chopped a healthy pinch of  chili flakes (crushed red pepper flakes) 3 TBS tomato puree (tomato paste) 600 ml water (2 1/2 cups) 90g short tubular pasta (I used ditalini and tiny macaroni) (3/4 cup) fine sea salt and freshly ground black pepper 55g grated Parmesan cheese, plus more to serve Fresh basil leaves (to garnish if you have them) Instructions: How to cook Saucy Pasta Hoops Heat the olive oil and garlic in a medium sized saucepan with a heavy base over medium low heat. (Make sure the garlic doesn't burn.) Cook, stirring, until very fragrant, only a minute or so, then add the rosemary and red pepper flakes.  Cook for about a minute longer.  (Again, don't let it burn.) Take off the burner and whisk in the tomato puree.  Then whisk in the water. Return to the burner and bring to a boil.  Stir in the uncooked pasta.  Season ...

Mustard Baked Chicken ingredients: 4 chicken bone-in  leg/thigh quarters (chicken pieces with both leg and thigh attached) 1/2 TBS sweet paprika 1 tsp dry mustard powder 1/2 tsp salt 1/2 tsp ground black pepper 1 TBS Worcestershire sauce 1/2 TBS olive oil instructions: Trim any excess fat from the chicken quarters and discard.  Cut some slashes into the tops of them on both the thigh and the drumstick sections with a sharp knife.  Place into a container.  Whisk together all of the remaining ingredients until well-blended. Rub into the chicken in the container, coating it on all sides.  Cover and place into the refrigerator to marinate, for at least a half an hour, or up to 8 hours maximum, turning them over in the marinade every now and then. Preheat the oven to 165*C/325*F/gas mark 3.  Lay the chicken pieces, skin side up in a baking dish large enough to hold them.  Brush and drizzle any marinade over the chicken on the tray. Cover tightly with alumin...