logo
episode-header-image
Jan 2025
11m 22s

Potato, Mushroom Duxelle and Greens Pie ...

Bbc Radio Ulster
About this episode

Flaky pastry

225g plain flour 150g butter Pinch salt Cold water to bind

Wrap the butter cling and place in freezer for 45 minutes. Mix the salt and flour together and then grate the butter from frozen into the bowl. Mix together then rub to breadcrumb consistency. Add cold water to bind, mix to a smooth dough, roll into a sausage shape and chill for an hour. Roll into a rectangle about 50cm x 30cm on a floured surface. Take a third of the pastry and fold into the middle and fold over the top third. Turn by 180 degrees and roll into the same size rectangle and fold in the same way. Divide the pastry roughly in half but with one side a bit bigger than the other. Roll out the smaller side into a 30cm round and place on a parchment lined baking tray. Use a knife to cut round a plate and use the trimmings for the top. Roll the other piece into a 40 cm round. Place on parchment paper and chill until ready to assemble.

Mushroom Duxelle

350g mushrooms, sliced 1 tablespoon oil 2 shallots, finely chopped 25g butter 1 tablespoon balsamic vinegar Salt and pepper to taste

Heat the oil in a large pan until smoking hot. Add the mushrooms and cook for a minute. Dot the butter around and add the shallots. Cook until mushrooms and shallots are golden. Add the balsamic and season with salt and pepper and cook until the liquid has evaporated. Blend to a smooth puree. Cool

2 large potatoes

Peel the potatoes, cut into 1cm slices and cook gently in water until just cooked. Drain and pat dry on kitchen paper.

250g greens – (I used cavalo nero but spinach, chard etc would be great) 2 onions, finely sliced 25g butter ½ teaspoon ground nutmeg 200ml double cream Salt and pepper

If using cavalo nero, remove the stalk in the middle and coarsely chop the leaves. If using chard, remove the stalks, chop them finely and coarsely shred the leaves. Spinach is ok as it is Heat the butter in a pan and cook the onions until golden and soft. Add the greens and cook to wilt down for a couple of minutes – season well with salt and pepper. Add the nutmeg and cream and cook until the cream coats the greens and isn’t watery. Allow to cool

1 egg yolk 50g grated

To assemble –

Arrange the potatoes on the pastry in the baking tray leaving a 2cm gap around the edges. Sprinkle over half the parmesan. Arrange the greens on top with the remaining parmesan and finally the mushroom duxelle. Brush the edges with egg yolk and place the other piece of pastry on top, pressing down. Crimp the edges and place a wee hole in the top with a skewer. Brush with the remaining egg yolk and make lines from the top to the edges with a cocktail stick. Set oven to 190oc and bake the pie for about 30 minutes or until crisp and golden.

Pickled walnut ketchup

2 onions, peeled and finely chopped 2 tablespoons oil 1 clove garlic 4 pickled walnuts chopped 100ml red wine vinegar 75g dark muscovado sugar 50g stoned dates, finely chopped 1 teaspoon smoked seasalt 250ml water

Cook the onions in the oil until soft and golden. Add the pickled walnuts, garlic, vinegar, sugar, dates, salt and water and simmer for half an hour. Blend to a smooth puree. Cool and serve with the pie.

Up next
Jun 28
Pink Grapefruit Posset with Poached Rhubarb and Wafers
450ml double cream 75ml pink grapefruit juice 115g castor sugar Place all the ingredients in a pan and bring to a simmer for about a minute or until the sugar has dissolved. Cool and pour into 4 glasses and set in the fridge for about 4 hours.Poached rhubarb More than you’ll need ... Show More
5m 28s
Jun 21
Grilled Lamb Leg with Barbecued Broadbeans and Zhoug
4 x 175g lamb leg steaks Oil for brushing Salt and freshly ground pepper Brush the lamb leg steaks lightly with oil and season with salt. Place on hot barbecue and cook for a few minutes to your liking on each side. Remove from grill, season with pepper and allow to rest for a fe ... Show More
12m 24s
Jun 14
Yoghurt Pannacotta with Strawberry Jelly
Recipe150ml double cream 150ml whole milk 1 teaspoon vanilla paste 3 leaves gelatine 125g castor sugar 350g Greek style yoghurt Soak the gelatine in cold water for 10 minutes. Place the cream, milk, vanilla and sugar in a pan and simmer until the sugar has dissolved. Squeeze the ... Show More
4m 49s
Recommended Episodes
May 13
Nota Bene - CUISINE - Cuisinez les navets au lard des Mérovingiens !
Mes chers camarades, bien le bonjour !Le temps passe, et il est temps de vous faire découvrir une troisième recette historique ! Cette fois, toujours en compagnie de Fabian Müllers, direction le Haut Moyen Âge à l'époque des Mérovingiens pour cuisiner des navets au lard !Bonne éc ... Show More
30m 55s
Sep 2024
You Will NEVER Eat Bread Again after Watching This
Link to More Bread Recipes Here: https://drbrg.co/3T7xZbd Try this healthy Keto-Friendly Einkorn Bread recipe! ‌Ingredients •1/2 cup Einkorn flour •1 cup almond flour •1/4 cup coconut flour •1/4 cup ground flaxseed •2 teaspoons baking powder •1/2 teaspoon salt •1/4 teaspoon xanth ... Show More
7m 39s
Jun 3
BA Bake Club: Coffee Cake Scones
Put on the kettle, grab your finest Earl Grey, and join Jesse & Shilpa to discuss their recipe for Coffee Cake Scones. They'll discuss the recipe development process (and the existential journey it took them on), answer questions from bake clubbers, and introduce listeners to New ... Show More
42m 37s
Dec 2022
The Bloody Mary
The Bloody Mary is a boozy meal in a glass; a vehicle for a range of elaborate and occasionally wacky garnishes; and a hangover cure, if only by means of placebo. In today’s episode, we sit down with Eric “ET” Tecosky, an LA-based former bartender, founder, and owner of Dirty Sue ... Show More
1h 22m
Feb 2025
CUISINE - Comment préparer du porc mijoté comme dans l'Antiquité ?
Bienvenue dans ce nouveau format de cuisine historique ! J'ai le plaisir de retrouver Fabian Müllers, un cuisinier et historien de l'alimentation avec qui j'ai déjà collaboré ! Ensemble en 2025, on va vous présenter 10 recettes historiques, allant de l'Antiquité jusqu'à nos jours ... Show More
28m 49s
Aug 2024
Homemaker Portrait | Elizabeth Ours
Send me a one-way text about this episode! I'll give you a shout out or answer your question on a future episode.Welcome to Season 21!! Today, I am chatting with seasoned homemaker and mother of 10, Elizabeth Ours, who had the most clever blog name ever back the day,  Yes, Th ... Show More
1h 12m
Nov 2014
Toffee Cooking Video ^_^ mmmmm toffee.... ASMR
Recipe: 1-1/2 cup rice cereal 1 cup chocolate chips1/2 tsp. salt1/4 tsp. vanilla extract1/4 cup corn syrup1/2 can of 14 oz sweetened condensed milk1/2 cup light brown sugar1/2 stick of unsalted butter(Over medium heat.)1. Melt the butter in the pan. 2. After the butter is melted, ... Show More
12m 39s
Apr 2024
Qu’est-ce que l’aquafaba ?
L’aquafaba, c’est l’ingrédient vegan par excellence ! C’est le jus des légumineuses : « aqua » pour l’eau et « faba » pour fève.Lorsque vous ouvrez une boite de pois chiches cuits, ils baignent dans leur eau de cuisson. Elle est blanchâtre et un peu visqueuse.L’aquafaba est riche ... Show More
2m 18s
Oct 2023
The Hanky Panky
Stirred, boozy, and beloved by bartenders across the globe, the Hanky Panky feels like a modern creation but it's steeped in history, having been created over 100 years ago by Ada "Coley" Coleman at the American Bar at the Savoy hotel. Here to join us today and share his expertis ... Show More
49m 25s
Jul 2024
Depuis quand cuisiner rime avec célébrité ?
Dans l'épisode précédent, je vous parle des commandements de la nouvelle cuisine, un vent de fraicheur et de modernité soufflant sur la gastronomie française dans les années 70. Les chefs, habituellement derrière les fourneaux, deviennent de véritables stars. Grâce à leur travail ... Show More
2m 5s