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authorSzymon Szukalski <szymon@skas.io>2024-11-25 14:28:36 +1100
committerSzymon Szukalski <szymon@skas.io>2024-11-25 14:28:36 +1100
commit0fb3b92b04e48c8e7f9bb2c005541342a5d7ee0c (patch)
tree35ba1fb3d3aec4dbc94800657af28869e1fceb05 /Recipes/This Chicken Pot Pie Is the Perfect Meal for a Cosy Evening In.html
parent430490952c4f1ccdfce10181650ed2b56f490087 (diff)
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+<!doctype html>
+<html>
+ <head>
+ <meta charset="UTF-8" />
+ <style type="text/css">
+ /* Shared styles */
+ body {
+ font-family: Helvetica, sans-serif;
+ font-size: 16px;
+ color: #34302e;
+ margin: 0.25in;
+ }
+ .name {
+ font-size: 18px;
+ font-family: Helvetica, sans-serif;
+ font-weight: normal;
+ margin: 0 0 10px 0;
+ }
+ .categories {
+ color: #605d5d;
+ font-size: 14px;
+ font-family: Helvetica, sans-serif;
+ font-style: italic;
+ }
+ .rating {
+ color: #d10505;
+ font-size: 14px;
+ }
+ .metadata {
+ font-size: 14px;
+ }
+ .infobox p {
+ margin: 0;
+ line-height: 150%;
+ }
+ .subhead {
+ color: #d10505;
+ font-weight: bold;
+ font-size: 14px;
+ text-transform: uppercase;
+ margin: 10px 0;
+ }
+
+ .ingredients p {
+ margin: 4px 0;
+ }
+ /* To prevent nutrition/directions from getting too close
+ to ingredients */
+ .ingredients {
+ padding-bottom: 10px;
+ }
+ .clear {
+ clear: both;
+ }
+ a {
+ color: #4990e2;
+ text-decoration: none;
+ }
+ /* Full page specific styles */
+ .text {
+ line-height: 130%;
+ }
+ .photobox {
+ float: left;
+ margin-right: 14px;
+ }
+ .photo {
+ max-width: 140px;
+ max-height: 140px;
+ width: auto;
+ height: auto;
+ }
+
+ .inline-image {
+ max-width: 25%;
+ max-height: 25%;
+ width: auto;
+ height: auto;
+ }
+ .photoswipe {
+ border: 1px #dddddd solid;
+ cursor: pointer;
+ }
+ .pswp__caption__center {
+ text-align: center !important;
+ }
+ .recipe {
+ page-break-after: always;
+ }
+ .recipe:first-child {
+ border-top: 0 none;
+ margin-top: 0;
+ padding-top: 0;
+ }
+ </style>
+ </head>
+ <body>
+ <!-- Recipe -->
+ <div class="recipe" itemscope itemtype="http://schema.org/Recipe">
+ <div class="infobox">
+ <!-- Image -->
+
+ <div class="photobox">
+ <a
+ href="https://live-production.wcms.abc-cdn.net.au/8ffad32e67f4a8715f54be3ef18c5efc?impolicy=wcms_crop_resize&cropH=2813&cropW=5000&xPos=0&yPos=243&width=862&height=485"
+ >
+ <img
+ src="Images/202B1A1E-D55A-4502-A82C-0930024D556D/4BAE4742-A463-4AC0-B062-0038030C6FF7.jpg"
+ itemprop="image"
+ class="photo photoswipe"
+ />
+ </a>
+ </div>
+
+ <!-- Name -->
+ <h1 itemprop="name" class="name">
+ This Chicken Pot Pie Is the Perfect Meal for a Cosy Evening In
+ </h1>
+
+ <!-- Info -->
+
+ <!-- Rating, categories -->
+ <p itemprop="aggregateRating" class="rating" value="0"></p>
+
+ <p class="metadata">
+ <!-- Cook time, prep time, servings, difficulty -->
+
+ <b>Prep Time: </b><span itemprop="prepTime">0:15</span>
+
+ <b>Cook Time: </b><span itemprop="cookTime">1:20</span>
+
+ <b>Difficulty: </b><span itemprop="difficulty">Medium</span>
+
+ <b>Servings: </b><span itemprop="recipeYield">4-6</span>
+
+ <!-- Source -->
+
+ <b>Source: </b>
+
+ <a
+ itemprop="url"
+ href="https://www.abc.net.au/everyday/chicken-pot-pie-recipe-cosy-evening/103696396"
+ >
+ <span itemprop="author">abc.net.au</span>
+ </a>
+ </p>
+
+ <div class="clear"></div>
+ </div>
+
+ <div class="left-column">
+ <!-- Ingredients -->
+
+ <div class="ingredientsbox">
+ <h3 class="subhead">Ingredients</h3>
+ <div class="ingredients text">
+ <p class="line" itemprop="recipeIngredient">
+ <strong>500</strong>g chicken thighs, diced into 3-4cm chunks
+ </p>
+ <p class="line" itemprop="recipeIngredient">
+ <strong>1</strong> tablespoon extra virgin olive oil
+ </p>
+ <p class="line" itemprop="recipeIngredient">Fine sea salt</p>
+ <p class="line" itemprop="recipeIngredient">
+ <strong>60</strong>g unsalted butter, divided into two portions
+ </p>
+ <p class="line" itemprop="recipeIngredient">
+ <strong>2</strong> leeks, white and light green portion washed and
+ diced into 0.5cm wide half moons
+ </p>
+ <p class="line" itemprop="recipeIngredient">
+ <strong>1-2</strong> tablespoons white wine vinegar (see tips)
+ </p>
+ <p class="line" itemprop="recipeIngredient">
+ <strong>350</strong>g peeled carrots, diced into 1.5cm chunks
+ </p>
+ <p class="line" itemprop="recipeIngredient">
+ <strong>350</strong>g peeled turnips, diced into 1.5cm chunks
+ </p>
+ <p class="line" itemprop="recipeIngredient">
+ <strong>2 ½</strong> tablespoons plain flour
+ </p>
+ <p class="line" itemprop="recipeIngredient">
+ <strong>⅔</strong> cup chicken broth or stock (see tips)
+ </p>
+ <p class="line" itemprop="recipeIngredient">
+ <strong>200</strong>ml pure cream
+ </p>
+ <p class="line" itemprop="recipeIngredient">
+ <strong>1</strong> cup frozen peas
+ </p>
+ <p class="line" itemprop="recipeIngredient">
+ Freshly cracked black pepper
+ </p>
+ <p class="line" itemprop="recipeIngredient">
+ <strong>1</strong> egg, whisked
+ </p>
+ <p class="line" itemprop="recipeIngredient">
+ <strong>375</strong>g all butter puff pastry (see tips), defrosted
+ in fridge until pliable
+ </p>
+ </div>
+ </div>
+
+ <!-- Nutrition (in two-column mode it goes below the ingredients) -->
+ </div>
+
+ <div class="right-column">
+ <!-- Description -->
+
+ <!-- Directions -->
+
+ <div class="directionsbox">
+ <h3 class="subhead">Directions</h3>
+ <div itemprop="recipeInstructions" class="directions text">
+ <p class="line">
+ 1. Preheat the oven to 180 degrees Celsius if fan-forced, or 200
+ degrees if not.
+ </p>
+ <p class="line">
+ 2. Heat the oil over medium-high heat in a large, wide,
+ heavy-based saucepan for which you have a lid. Add the chicken and
+ a pinch of salt, and brown for around 1 minute (depending on the
+ size of your saucepan you may need to do this in two batches).
+ Turn the pieces of chicken over and cook for a further minute (the
+ chicken won’t be cooked through at this stage, just browned). Turn
+ the heat off and remove the chicken pieces from the pan (leaving
+ behind any oil and juices) and place in a large bowl, setting
+ aside.
+ </p>
+ <p class="line">
+ 3. Turn the heat back to medium and add 30g butter, followed by
+ the leek and a small pinch of salt. Stir well for about 2 minutes
+ to allow the leek to soften, then add 1 tablespoon vinegar to
+ deglaze the pan, scraping any browned bits of chicken (adding more
+ vinegar if necessary).
+ </p>
+ <p class="line">
+ 4. Add the carrot and turnip, along with another small pinch of
+ salt, and stir well. Place the lid on the pan, turn the heat to
+ medium-low, and cook, stirring occasionally, for about 15 minutes
+ until the vegetables are soft enough to easily pierce with a
+ knife. If at any point the mix looks dry, you can add a splash of
+ broth or water to the pan (your need to do this will depend on the
+ water content of the vegetables). Once the vegetables are cooked,
+ turn the heat off and add them to the bowl with the chicken.
+ </p>
+ <p class="line">
+ 6. Turn the heat back to medium and add the remaining 30g butter.
+ Once melted add the flour and cook for around1 minute, stirring
+ constantly with a wooden spoon. Add a good splash of broth and use
+ a whisk to incorporate the liquid into the flour/butter mix.
+ Gradually add the remaining broth, as well as the cream, whisking
+ constantly until the mixture is smooth and thickened (if you don’t
+ stir for long enough, the mixture won’t thicken adequately and the
+ resulting pie mix will be runny).
+ </p>
+ <p class="line">
+ 7. Once the mixture has thickened, add the chicken and vegetables
+ back to the pan, along with the peas and some freshly cracked
+ black pepper. Stir, then pour everything into a 20cm pie dish with
+ around 8cm high sides. Allow the mixture to cool slightly.
+ </p>
+ <p class="line">
+ 8. Once the mixture has cooled, use a pastry brush to brush the
+ top edge of the pie dish with a little of the whisked egg. Place
+ the pastry sheet over the top of the pie mixture, carefully
+ stretching it over to the edge of the pie dish so that there is
+ some overhang. Trim the edges, making sure to keep a few
+ centimetres hanging over. Secure the pastry around the pie dish by
+ carefully pressing down around the edges (crimping if you wish).
+ Brush the pastry with a little more of the whisked egg, then cut a
+ couple of small slits in the centre of the pie to allow steam to
+ escape when cooking.
+ </p>
+ <p class="line">
+ 9. Bake for 30-40 minutes until the pastry is golden. Allow the
+ pie to stand for 10 minutes before cutting into portions and
+ serving.
+ </p>
+ </div>
+ </div>
+
+ <!-- Notes -->
+
+ <!-- Nutrition (in regular mode it goes below the notes) -->
+
+ <!-- Used in two different places depending on the recipe layout -->
+ </div>
+
+ <div class="clear"></div>
+ </div>
+ </body>
+</html>