{"id":12903,"date":"2014-02-10T20:12:39","date_gmt":"2014-02-10T19:12:39","guid":{"rendered":"http:\/\/thetalentzone.co.uk\/musictv\/?p=12903"},"modified":"2014-04-02T10:54:11","modified_gmt":"2014-04-02T09:54:11","slug":"chicken-and-ham-pie-with-crayfish-recipe-by-richard-corrigan-on-food-and-drink","status":"publish","type":"post","link":"http:\/\/thetalentzone.co.uk\/musictv\/12903\/chicken-and-ham-pie-with-crayfish-recipe-by-richard-corrigan-on-food-and-drink\/","title":{"rendered":"Chicken and Ham Pie with Crayfish recipe by Richard Corrigan on Food and Drink"},"content":{"rendered":"

Richard Corrigan visits the Food and Drink kitchen to serve up chicken and ham pie with crayfish using an interesting combination of ingredients.<\/p>\n

Richard\u2019s dramatic looking pie is garnished with a few of the crayfish heads that also serves to let steam escape from the pie.<\/p>\n

To make his pie Richard used: A ham hock, 4 chicken thighs, 1 onion, 2 carrots, 2 sticks celery, small bunch thyme, small bunch parsley stalks, 2 bay leaves, 12 cooked crayfish, drizzle olive oil, 2 tbsp tomato pur\u00e9e, small bunch tarragon, 50g unsalted butter, 2 tbsp plain flour, small bunch chives, 300g shop-bought all-butter puff pastry and 1 free-range egg.<\/p>\n

To prepare the pie, put the ham hock, chicken, onion, carrot and celery in a pot and cover with water. Tie together the thyme, parsley stalks and bay leaves with kitchen string and add to the pot. <\/p>\n

Bring to the boil and then simmer for around 1\u00bd hours, or until the meat is cooked through.<\/p>\n

Remove the meat and then strain and reserve the cooking liquid. Shred the meat into bite-sized pieces and set aside.
\nPeel the crayfish and set aside. Put the shells into a hot pan to brown with a drizzle of olive oil. Add the tomato pur\u00e9e and cook for one minute.<\/p>\n

Measure 1 litre of the meat cooking liquid and add to the pan, along with a few leaves of fresh tarragon. Bring to the boil and simmer for 20 minutes before passing through a sieve. <\/p>\n

Make a roux by melting the butter and whisking in the flour. Gradually add the stock, whisking to prevent lumps from forming. <\/p>\n

Next, layer the ham, chicken and crayfish in a pie dish and pour over the sauce and scatter over the chopped chives. Reserve a few crayfish heads.<\/p>\n

Roll out the pastry to a 5mm thickness and cover the pie dish with it. Trim the edges and press them firmly into the rim of the dish.<\/p>\n

Brush with beaten egg yolk and sprinkle over some fresh thyme leaves. Make a couple of incisions into the pastry and insert the reserved crayfish heads to let the steam escape from inside the pie.<\/p>\n

Bake in a preheated oven at 190C for around 30 minutes until the pastry is puffed up and golden-brown.<\/p>\n

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