Beef and leek pan haggerty

I have been meaning to write about Pan Haggerty for a while, this northern dish is a cross between a cottage pie and a hot pot. Frugal, delicious and warming its a great recipe popular with all the family, pan haggerty comes in several varieties including a vegetarian version of just potatoes, onions and cheese.

This recipe came about as I wanted to use the last of the leeks from the garden, so I set about creating a twist on this classic Northumberland dish. Its an easy dish and showcases simple wholesome ingredients.

What you need

• Minced beef - suitable quantity for number of people you are feeding
• Leeks - cleaned and finely chopped
• Beef stock - I used Essential Cuisine
• Thyme - fresh freshly picked
• Salt and pepper
• Cornflour or gravy thickener
• Brown sauce 
• White potatoes - peeled and finely sliced
• Cheddar cheese - grated
• A little rapeseed oil

What you do

• Heat a little oil in frying pan and fry off the minced beef until coloured , break up the mince in to small pieces, once well coloured then add the leeks to the pan.
• Continue to cook with the beef and leeks until the leeks are softened, add some of the freshly picked thyme, brown sauce and beef stock to the pan and bring to a simmer.
• Stir and simmer for 10 minutes or so then thicken the gravy to your desired consistency and allow to cool whilst you prepare your potatoes.
• Slice the potatoes very finely and start the dish by placing a layer of potatoes in the bottom of your dish, then pour on  a layer of the mince leek mixture.
• Then sprinkle with a little grated cheese, then another layer of potatoes, continue with mince, cheese and finish with another layer of potatoes and a sprinkling of cheese.
• Pre heat your oven to 180c
• Cover with foil and bake for 45 minutes or so until the potatoes are soft, remove the foil and bake until golden and slightly crispy on top.
• Serve with a green vegetables

Smoked haddock, leek and pea risotto , using DelishFish

I recently placed my first order with DelishFish on the recommendation of a number of other food bloggers, its a delightfully easy website to find your way around and gives good information about the different types of fish available,  So I chose a variety of fish, all which arrived really quickly at the peak of freshness right to my door,the courier even called first to check I would be in to receive my delivery and John the owner tweeted me to check everything had arrived Ok.

The quality of the fish was second to none, lovely large fillets, all individually packed and labelled so its easy for the cook, the packaging was great too, so everything arrived lovely and cool and intact. The fish was very good value for the quality of fish so I will be ordering again from John at Delish Fish.

I love smoked haddock and John's is reputed to be the best in the country ( as per River Cottage website) so I wanted a recipe that would really show off this ingredient to its full, I make smoked haddock chowder a lot but wanted a more evening meal dish so I thought risotto, peas for a sweet hit to contrast with the smoky fish and a soft oniony backnote coming from the leeks. 

Ingredients

• 1 large fillet Smoked haddock - undyed DelishFish's preferably
• 1 Leek - cleaned and cut into fine rings
• Risotto rice - 
• Frozen petit pois - handful
• Fish stock - I used Essential cuisine
• Parsley or dill to garnish
• Olive oil

If feeling especially decadent you could top with a poached egg 

Method

• In a large frying pan warm a little olive oil, gently softened the leeks without colouring
• Next add your risotto rice and stir gently to coat the grains in the olive oil and cooking juices from the leek
• Next add a small quantity of your fish stock, stir and gently simmer until absorded
• Keep adding stock in small quantities and stirring until the rice is tender
• Microwave your fish on a plate covered with cling film and a couple of drops of water - a couple of minutes should do the trick.
• Once the rice is pretty much cooked add the frozen peas and little more stock , simmer for a few more minutes then stir in the flaked cooked fish and any juices on the plate
• Sprinkle with parsley and serve

This is lovely dish creamy in texture but with no added diary and light but satisfying, great if you are watching your figure too.

Chicken with Leeks, wild garlic and creamy mustard sauce

I really enjoy foraging and seasonal food, spring has really sprung in Lancashire and in the countryside the wild garlic (ramsoms) is rampaging in the damp shady areas and hedgerow bottoms in the countryside. Wild garlic is a great wild food but is highly seasonal and available for only about a month to 6 weeks so cook with it while you can. I love using the juicy leaves and flowers in cooking and salads to impart a mild spicy garlic flavour. So that I am sure of supply I grow a couple of clumps in the garden , that way I can ensure that its not polluted with weedkiller, car fumes or dog pee.

Ingredients 

• chicken breast fillets 
• Leeks - cleaned for grit and chopped into rings
• Wild garlic leaves - handful
• Grain mustard - about a tablespoon per 2 chicken breasts
• Double cream
• White wine 
• Chicken stock powder 
• Honey
• Black pepper - freshly ground
• Rosemary - finely chopped

Method

• Preheat your oven to 180c
• I used a heavy cast iron casserole dish, you could use a ceramic dish and a frying pan.
• Using a tiny amount of olive oil or butter, softened your leeks and wild garlic and rosemary
• Now gently colour your chicken breasts without burning the leek mixture
• Once golden , add your mustard, honey and chicken stock powder, stir and then add enough wine to come up to the chicken breasts
• Add cream until the chicken breasts are just covered, add some black pepper
• Bring to a gently simmer and stir to ensure all mixed
• Cover the dish with the lid or foil 
• Place in the oven for approx 30 mins until your chicken breasts and the sauce slightly reduced.
• Serve with seasonal vegetables, I used crushed potatoes, but rice or orzo pasta would be nice.