Chicken Pot Pie with Thyme Puff Pastry

A delicious way to use up leftover roast chicken is to make a hot and comforting Chicken Pot Pie. Taking advantage of store bought puff pastry makes the process even easier. The filling can be prepared in advance with any vegetables you have on hand, but I like to use carrots, celery, shiitake mushrooms, fresh thyme, a handful of green peas and sliced leeks sautéed in butter until tender. A rich thick creamy sauce brings the whole dish together, so it's important to taste for seasoning as you go along, adjusting the flavour to suit your palate. The final flourish is laying a rolled out sheet of thyme-spiked puff pastry on top of the casserole and brushing it with an egg wash, using any extra pastry to decorate the top. Baked for about an hour at 400°F and you have a bubbling homemade chicken pot pie capped with a handsome crown of golden puff pastry.

Chopped carrots, celery, leek and lemon thyme with 2 tablespoons of butter

Sautéed for 10 minutes until the vegetables are soft

Sliced shiitake mushrooms, frozen peas and a cup of Madeira wine are added

The mixture is cooked until the liquid is mostly cooked off

The leftover roasted chicken is torn into bite size pieces and added to the pan

Tossed well to combine, the filling is turned to low while a béchamel sauce is prepared and then poured over the mixture

The chicken pot pie filling is poured into a casserole

Topped with some puff pastry rolled out with sprinkled thyme, 

the edges are tucked in to create a rough border

Brushed with beaten egg, the extra puff pastry trimmings can be used to make decorative details such leaves and berries, on top of the chicken pot pie

Baked at 400°F for a little over an hour until the chicken pot pie is bubbling 

and the puff pastry crust is golden brown

Leftover Chicken Pot Pie
Serves 4

3 tbsp butter, divided
3 carrots, peeled and chopped into 1/4″ pieces
2 stalks celery, chopped into 1/4″ pieces
1 leek, trimmed, cut length-wise and finely sliced
3 new potatoes, cut into 1/4" pieces
1 cup frozen peas
1 tbsp fresh lemon thyme
1/2 tsp salt
Freshly ground black pepper
2 1/2 cups cooked chicken meat
4 oz shiitake mushrooms, washed and chopped 
1/2 cup Madeira 
2 1/2 cups milk, divided
1/4 cup flour
1 sheet frozen puff pastry, thawed 
1 tsp dried thyme
1 egg, lightly beaten


Preheat oven to 400°F. In a large frying pan set over medium heat, melt 2 tablespoons of butter. Add the chopped carrots, celery, leek, potatoes, thyme, salt and pepper, and sauté until the vegetables are just tender, about 8-10 minutes. Add the chicken, mushrooms, peas and Madeira wine, and continue cooking until the liquid cooks off, then turn the heat to low.

Place a saucepan on medium heat and melt the remaining tablespoon of butter. Add 1 cup of milk plus the flour, and whisk until no lumps remain, then add the remaining milk. Cook for another minute until smooth, then remove from heat and pour the sauce over the chicken and vegetables, and stir to combine. Pour the mixture into a 2 quart casserole dish.

Roll out the puff pastry large enough to amply cover the casserole and sprinkle with some dried thyme. Lay the pastry over the casserole, and tuck the overhang but saving any excess pastry to make decorative leaves and berries on top of the casserole. Using a sharp paring knife, cut a few slits into the puff pastry, brush the top with lightly beaten egg and bake, uncovered, for 60-70 minutes, until the dough puffs up and becomes golden brown. Delicious served with a Bibb Lettuce Salad with Fine Herb & Mustard Vinaigrette.



Bibb Lettuce with Fine Herb & Mustard Vinaigrette
Serves 4

2 heads Bibb lettuce 
3 1/2 tbsp extra-virgin olive oil 
1 1/2 tbsp red wine vinegar 
1 tsp Dijon mustard 
Malden salt and freshly ground white pepper, to taste 
1 tbsp chopped fresh chives 
1 tbsp chopped fresh tarragon 
1 tbsp fresh chervil 
1 tbsp chopped fresh flat-leaf parsley 


Separate the lettuce leaves. Tear the largest outer leaves in half, leaving the smaller leaves whole. Wash, rinse and dry the lettuce. In a large salad bowl, whisk together the olive oil, vinegar, mustard, salt and pepper to make a vinaigrette. Add the lettuce, chives, tarragon, chervil and parsley and toss well. Serve immediately. 

Sukhothai: Authentic Thai Cuisine on Wellington

It all started on an elephant, hence the logo. Chef Nuit Regular and her husband Jeff are celebrated for bringing the distinct flavour of Northern Thai cuisine and hospitality to Toronto with their restaurants Sukhothai, Pai Northern Thai Kitchen and Sabai Sabai. The popularity of their restaurants all began with the opening of the humble Curry Shack in the small town of Pai, in Northern Thailand. Having learned to cook in her mother’s kitchen, Chef Nuit left her career as a nurse in Thailand to share her passion and life experiences through family recipes, street market dishes, and creative collaborations. With a focus on classic Northern Thai cooking, Sukhothai's Green Curry with bamboo shoots, kaffir lime leaves, basil leaves, green peppers and coconut milk served with steamed Jasmine sticky rice, is so close to the sensational curries we enjoyed in Bangkok, the flavours take us right back to Thailand. Sukhothia's menu includes sensational spring rolls, creamy coconut soups, rice, curries and noodles dishes, which are served with varying degrees of spiciness: mild, hot, spicy hot and Thai hot — just be sure to order a tall frosty Singha beer which pairs well with the hot curries and keeps you cool, as you experience the most deliciously authentic Thai cuisine in the city.

Chef Nuit Regular 

The short but fabulous menu of authentic Northern Thai dishes at Sukhothai on Wellington

Crispy Shrimp Rolls tied with fried noodle bows on a nest of crispy noodles with sweet chili sauce

Spicy shrimp Gaen Kiaw Wa with Thai Holy basil and bamboo shoots

A mound of steamed Jasmine sticky rice for the Shrimp Green Curry

Chef Nuit Regular with platter of Deep fried Vegetarian Spring Rolls filled with mushrooms, 

glass noodles, carrots and sprouts

Nua Gra Teaum: Stir-Fried Garlic Beef with a Fried Egg

Pad Thai with Bean Sprouts, Egg, Shallots, Peanuts & Shrimp

www.sukhothaifood.ca

Chicken Khao Soi "Golden Bowl"

Serves 6

Recipe courtesy of chef Nuit Regular

Khao Soi Paste:

7 dried red chilies, coarsely crumbled

1 tbsp coriander seeds

2 tbsp thinly sliced lemon grass

2 tbsp sliced shallots

4 cloves garlic, coarsely chopped

1 inch fresh turmeric root, coarsely chopped

4 thin slices fresh galangal, coarsely chopped

4 thin slices fresh ginger, coarsely chopped

1 tsp sea salt

2 tsp shrimp paste

Thai Chicken Stock:

4 cups low-sodium chicken broth

5 coriander roots, crushed

2 cloves garlic, crushed

1 onion, halved

1 tsp black pepper

1 tsp sea salt

Chili Oil:

3 tbsp sunflower oil

2 tbsp chili powder

1 tsp garlic salt

Pinch brown sugar and salt

Chicken Khao Soi:

1 33.8 oz carton Aroy-D brand 100 per cent coconut milk, unshaken

2 lb skinless, boneless chicken breasts, thinly sliced crosswise

1 tbsp tapioca flour

3 tbsp sunflower oil

4 tsp curry powder

4 tsp packed palm or brown sugar

Thin, flat Chinese egg noodles, cooked

Deep-fried noodles

Chopped green onions and cilantro, for garnish

Light soy sauce for garnish, optional

For the khao soi paste, soak the chilies in hot water until pliable, then drain. Toast the coriander seeds in a skillet over medium heat for 3 minutes, until fragrant, then using a small food processor, grind the seeds into a powder. Add the chilies and remaining ingredients, except the shrimp paste, and grind until finely chopped. Then add the shrimp paste and grind again. 

Simmer the chicken stock ingredients uncovered, for 30 minutes, then strain through a cheesecloth-lined sieve. 

For the chili oil, heat the sunflower oil in a small skillet over medium heat until shimmering. Stir in the remaining ingredients and remove from the heat. Stir before using. 

For the Chicken Khao Soi, start by freezing the carton of coconut milk for 15 minutes. Cut top off the top of the carton and spoon out 1 cup of the thick milk from the top and reserve. Toss the chicken in the tapioca flour with 1 tablespoon of oil until well coated. In a wok or large, deep skillet, warm the remaining oil over medium heat. Add the khao soi paste and stir-fry for 1 minute. Add the chicken, curry powder and palm sugar and stir-fry for about 3 minutes, until the chicken loses its raw colour. Add the thick coconut milk and stir-fry for 2 minutes, until the surface of the sauce takes on an oily sheen. Add the remaining coconut milk and 2 cups of the Thai chicken stock. Bring to a boil, then reduce the heat and simmer for 3 minutes. To serve, divide the noodles among 6 bowls and spoon the chicken and broth over top. Garnish with the fried noodles, green onions and cilantro. Drizzle with the chili oil to taste and serve with lime wedges and a little light soy sauce.

Thai Pork Jowl Bun With Sweet & Sour Tamarind Sauce

Serves 2

Recipe courtesy of chef Nuit Regular

3 oz pork jowl
1 tbsp fish sauce

Nam Jimh Jaew Sour and Sweet Tamarind Dressing:
3 tbsp tamarind paste
2 tbsp fish sauce
2 tbsp grated palm sugar
2 tbsp freshly squeezed lime juice
2 tbsp ground coarse roasted rice
1 tbsp chopped Thai coriander
1/2 tbsp thinly sliced lime leaves
1/2 tbsp chopped sawtooth coriander
Roasted dried chilli powder to taste


In a large bowl, combine all the dressing ingredients, then chill for 48 hours. Grill the pork jowl over medium high heat until it is well-done. Once cooked, slice thinly, add the fish sauce and then add the dressing. Serve in your favourite store-bought steamed bun, available at Asian grocery stores, or alongside steamed rice. 

Cavatelli with Porcini Mushroom & Sausage Ragù

Watching an episode of L'Arte di Cucinare with Chef Gianni Ceschia on Italian TV one evening, I was spellbound as he prepared homemade cavatelli using Fante's 'Cousin Elisa's' Cavatelli Maker, a small device with wooden rollers that clamps easily to a tabletop, and makes perfectly formed cavatelli every time. I was so entirely captivated by the machine that I immediately ordered it online, and was even more impressed when it arrived two days later. Using a foolproof recipe for making pasta dough that I learned from Chef Massimo Bruno that uses just three simple ingredients, the kneading of the dough takes about 15 minutes, however making the cavatelli using my new machine took mere seconds. Sprinkling the pasta with a little flour to avoid it from sticking together, the next step is making the Porcini Mushroom and Sausage Ragù. A simple and delicious sauce, this easy ragù can be prepared in about 30 minutes, by simply sautéing the porcini, garlic and parsley until fragrant, followed by the sausage, 'nduja and tomato paste which are cooked until browned. White wine and rich porcini liquid are added at the end to create a lovely ragù, after which the cooked cavatelli are combined with the sauce and garnished with some extra parsley and grated pecorino. 

Fante's 'Cousin Elisa's' Cavatelli Maker - my new pride and joy!

Semola Di Grano Duro Rimaninata, warm water and olive oil are the only three ingredients 

required for the pasta dough

Once the dough is mixed together, it is kneaded for about 15 minutes until it becomes soft, smooth and elastic

The dough is cut into 6 pieces and each is rolled into long snake-like cylinders

Each length of dough is fed through the cavatelli maker and voilà — perfect cavatelli in seconds

Dried porcini with a cup of hot water allows the mushrooms to rehydrate

A tablespoon of tomato paste — I freeze any leftovers from a can for future use 

when all that is required is a tablespoon 

The squeezed dry mushrooms, garlic and parsley are sautéed until fragrant, about one minute

The pork sausage meat is added and using a wooden spoon, broken up so that it browns evenly

The tomato paste and njuda are added and the sauce is cooked for about 5 minutes

Some white wine, strained porcini liquid and chopped parsley are added as the sauce develops

The homemade cavatelli are cooked in boiling water until they rise to the surface, 

then are added to the sauce

Cavatelli with Porcini Mushroom & Sausage Ragù
Serves 2-4

1 cup Semola Di Grano Duro Rimaninata (remilled durum wheat semolina)
1/2 cup warm water
1 tbsp extra virgin olive oil
Sea salt, for adding to boiling the pasta

Ragù:
3/4 cup white wine
1 tbsp tomato paste
2 fresh pork sausages, removed from the casing
2 tbsp ‘nduja 
1 oz dried porcini mushrooms
2 garlic cloves, chopped
1/2 bunch Italian parsley, washed and dried
1/2 cup grated Parmigiana
Extra virgin olive oil


Place the flour in a large bowl and make a hole in the centre. Pour in some warm water and olive oil and mix together slowly with a fork until the dough comes together, is no longer sticky and becomes hard to mix with the fork. Remove the dough from the bowl and place on a clean surface. Massage the dough by pulling and stretching it out until it becomes soft, smooth and elastic, about 10-20 minutes. Slice into 6 pieces and using your hands, roll each piece into long snake-like cylinders about the thickness of a cigarette. Once all the dough has been rolled out, sprinkle some semolina onto a clean surface, and slowly feed one end into the cavatelli maker rollers and turn the crank. It will grab the dough, and cut it while simultaneously making impressions on the outside. Repeat until all pasta is formed, and place on a floured cookie sheet. Alternately, the pasta can be dried more completely and stored in baggies in the freezer for later use — place the trays of pasta, arranged in single layers, in the freezer for a few minutes before putting them in bags to keep them from sticking together.

To make the ragù, begin by placing the dried mushrooms in a cup of warm water and allow to to soak for 10-15 minutes. Meanwhile finely chop the garlic and the stems of 3 or 4 pieces of parsley. Pour enough olive oil to coat the bottom of a sauté pan placed over medium heat, then add the garlic and a teaspoon of finely chopped parsley stems and sauté until fragrant, about a minute. Using your hands remove the mushrooms from the water, squeezing out as much water as possible, and add them to the pan. Once they've browned 2 or 3 minutes, add the sausage meat and using a wooden spoon, break it up so it browns evenly. Scoop out some of the ‘nduja and add to the pan along with the tomato paste. Cook while stirring for about 5 minutes so the sauce comes together. Add the wine and some chopped parsley. Then add 1/2 cup of the porcini broth avoiding any gritty sediment on the bottom from the mushrooms. Add a tablespoon or two of minced parsley.

While the sauce is cooking, add the fresh pasta a pot of boiling water and cook for only about 5 minutes — the pasta will be done when it float to the top. Using a large slotted spoon, transfer the pasta, along with any pasta water that's attached, to the sauce. Using a wooden spoon, gently toss the pasta and sauce so the mixture becomes well incorporated. At the end, remove the pasta from the heat and add the cheese, and mix in. Finish with some roughly chopped parsley and serve.

Moroccan Beef Kefta with Tahini and Pomegranate

Kefta is traditionally a savoury meat mixture, often of beef or lamb, mixed with fragrant spices of cumin, paprika, and even a bit of cinnamon for some warmth. There are hundreds of varieties of meatballs – kofta in Arabic and ktsitsot in Hebrew – each with its own unique heritage and specific preparation. They can form into round meatballs, flat patties, thin fingers or more commonly into torpedo-shaped kebabs that are perfect for wrapping up inside of a pita or serving with any kind of warm flatbread. In this Moroccan-inspired version, the ground beef is seasoned with a combination of spices, finely chopped onion and fresh herbs. Although some recipes suggest adding breadcrumbs or eggs to bind the mixture, it's not wholly traditional. Chilled for an hour or so before cooking, the kofta can be grilled outdoors for 10-15 minutes over medium heat until just they're cooked through and beautifully golden brown, or sautéed in a frying pan on cooler evenings. Served with flatbread or with quinoa, couscous or crunchy cucumber and tomato salad plus a heaping bowl of tzatziki or cumin-yogurt sauce, Kefta are healthy, delicious and absolutely bursting with flavour.

The kefta are formed into torpedo-shaped patties with pointed ends

Sautéed in a nonstick frying pan on medium heat for about 15-20 minutes 

until the kefta are cooked through and golden brown

Moroccan Grilled Beef Kefta with Tahini Sauce & Pomegranate

Serves 4

2 lb ground minced lamb and beef

1 cup loosely packed chopped cilantro

1 tbsp chopped fresh mint

1 tbsp sweet paprika

2 tsp ground cumin

2 tsp ground cinnamon

1/2 tsp ground nutmeg

1/2 tsp ground allspice

1 tbsp salt

1 cup finely chopped onion

3 garlic cloves, minced

1 tbsp Harissa paste

1/3 cup pine nuts

Tahini Sauce:

2/3 cup light tahini paste

3 tbsp lemon juice

1 medium clove of garlic, crushed

1/4 tsp salt

Garnish:

2 tbsp unsalted butter or ghee - optional

1 cup pomegranate seeds 

1 tbsp each of cilantro and pine nuts

Put all the kefta ingredients in a bowl and using your hands, mix everything together well. Shape into long, torpedo-like fingers, about 3-inches long and about 2 1/4 oz each, making sure to press the mixture together to ensure the kofta are tight and keep their shape. Arrange on a plate, cover with cling film and chill until you're ready to cook them, up to one day ahead.

For the sauce, whisk together the tahini paste, lemon juice, minced garlic, 1/4 teaspoon of salt and 1/2 cup of water in a medium sized bowl. The sauce should be a bit runnier than honey, so add one or two tablespoons of extra water if needed, then cover and set aside.

To barbecue outdoors, preheat the grill to medium and cook the kefta for about 12-15 minutes, or until nicely browned all over but still lovely and juicy on the inside. If you like your meat more well done, continue cooking on the grill until your preferred level of doneness. 

To cook indoors, preheat oven to 425°F. Heat 2 tablespoons of sunflower oil in a large non stick frying-pan and sear the kefta in batches over high heat, making sure they're not bunched together. Sear them on all sides until golden brown, about 6-10 minutes for each batch for medium-rare. For medium or well-done, place the kefta on a baking tray and cook in the oven for another 2-4 minutes.

To finish, melt the ghee in a small saucepan and allow to brown a little, taking care that it doesn’t burn. Spoon the butter over the kofta as soon as they come out of the oven, or baste on the grill as the kefta are cooking. 

To serve, arrange the kefta on warm platter and drizzle with some of the Tahini Sauce, a sprinkle of fresh pomegranate seeds and garnish with extra cilantro and pine nuts. Serve while hot with any remaining sauce on the side.

Churrasqueira Martins: Classic Portuguese Cuisine

Churrasqueira Martins is a neighbourhood gem. Relaxed and informal with an outstanding menu of over 60 Portuguese classic dishes and extensive wine list including their own brand of house red and white wine, Martins sensational cuisine is only surpassed by their warm, friendly and attentive staff. Owned and operated by Carlos and Samantha Martins since 1992, Martins is famous for its fabulous fish which they import twice a week from Portugal, and makes quite possibly the best whole grilled fish and seafood in the city. Cooked to perfection and flavoured with love, the Grilled Octopus is exceptional. 

Arriving for lunch on a warm Autumn afternoon, we enjoyed Requeijão de Seia, a loose, ricotta-like cheese from Portugal, as well as a heaping bowl of spiced olives, which were brought to the table as we sat down to whet our appetites. As we perused Martins outstanding menu of classic Portuguese dishes, we ordered a bottle of their house white wine to enjoy with lunch, and decided on an selection of appetizers to start, including our favourite Grilled Squid topped with a parsley infused olive oil broth, and Chouriço à Bombeiro, a grilled smokey Portuguese sausage that arrives on a small clay cooking vessel called an Assador de Barro, which quickly cooks the sausage by aguardente fueled flames below, and gives the chouriço its iconic blackened crispy texture. Martins entrées are equally delicious, such as their Grilled Whole Sea Bream served with broccoli, carrots, broccolini and arugula, Grilled Bacalhau à Lagareiro and famous Slow-Roasted Charcoal Barbecued Half Chicken served with chili-laced Piri-Piri sauce. Not to be missed are Martin's Pastéis de Nata, Portugal's famous custard tarts which are served hot from the oven, as they are freshly baked per order. Open seven days a week, there is absolutely no place outside of Lisbon to find better grilled fish and seafood than Churrasqueira Martins. We have become so addicted that, with our greatest restraint, we limit ourselves to just one visit per month.

Warm and welcoming, Martins puts a smile on our face as soon as we walk into the restaurant

Martins leather bound menu features sensational fish, seafood and classic Portuguese dishes

A mound of spiced olives

Requeijão de Seia, a loose, ricotta-like Portuguese cheese

A basket of assorted fresh Portuguese breads

Our sensational server with a bottle of Martins house white wine

With a light straw colour, Martins house white is smooth and delicious

Lula Grelhada - Grilled Squid topped with parsley infused olive oil

Chouriço à Bombeiro - Grilled Smoked Portuguese Sausage is served flaming in Aguardente

Once the flames subside, the sausage is sliced into bite size pieces and served to the table

Sliced into bite size pieces, the flame-grilled chouriço has a delicious blackened crispy texture

Dorada Grelhada - Grilled Whole Sea Bream served with broccoli, carrots, broccolini and arugula

Slow-Roasted Charcoal-BBQ Half Chicken served with chili-laced Piri-Piri sauce, 

and mound of french fries

Bacalhau à Lagareiro - Grilled Salted Cod served with roasted potatoes and seasonal vegetables

www.churrasqueiramartins.com