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diff --git a/Recipes/This Chicken Pot Pie Is the Perfect Meal for a Cosy Evening In.html b/Recipes/This Chicken Pot Pie Is the Perfect Meal for a Cosy Evening In.html new file mode 100644 index 0000000..c66bf12 --- /dev/null +++ b/Recipes/This Chicken Pot Pie Is the Perfect Meal for a Cosy Evening In.html @@ -0,0 +1,294 @@ +<!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> |