To make the pastry, mix the flour, suet and a scattering of rosemary and thyme with a good pinch of salt. Add cold water and mix slowly until a dough forms. Wrap in clingfilm and rest for 45 mins.
Brown the chicken and bacon in a heavy bottomed pan. Remove from the heat and drain off the excess fat.
Add the onion and sweat for 3-4 minutes. Then add the 2 diced carrots and celery and sweat for a further 5 minutes. Remove, add the white wine and deglaze the pan.
Add 500ml of brown chicken stock and the white stock and put the vegetables back in with 10g of rosemary and bay.
Return the meat back to the pan and reduce the liquid until it coats the meat. Remove from the heat and allow to cool.
Butter 4 dariole moulds. Roll out the pastry to about 5mm thick and cut circles larger than the moulds. Press the circles into the moulds, making sure there is overhang to allow for a good seal.
Fill with the cooled mix and cover with a smaller pastry circle for a lid. Press the edges firmly to seal, trim off the excess and pinch the edges. Cut a small hole in the lid to allow the steam to escape.
Place the moulds on a cloth in a deep tray about two thirds filled with boiling water and covered in tin foil, and cook for 1 hour 30 minutes on the hob or in a preheated oven at 160°c / gas 2.
For the garnish, dice the swede and remaining carrot into equal sized pieces, place on a tray and roast in the oven until tender with salt, pepper and olive oil.
Slice the leek into rings, wash in cold water, drain and pat dry. Sweat in a pan with some olive oil. Add the red wine and reduce, then add the remaining 400ml of brown stock and reduce again.
To serve, turn the pudding out and place in the centre of the bowl, arranging the roasted vegetables around the edge. Add the chopped herbs to the sauce, allow to soften, then pour into the bowl.
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You will need
Self raising flour 500g
Beef suet 250g
Diced chickenthigh 1kg
Bacon lardons 150g
Onions 2, peeled and diced
Celery 2 sticks, peeled and diced
Carrots 2 peeled and diced, plus 1 for garnish
White wine 250ml
Brown chicken stock 900ml
White chicken stock 250ml
Swede 1
Leek 1
Red wine 100ml
Thyme, parsley, bay leaves for seasoning
Rosemary 10g, chopped, plus more for the sauce
Olive oil
Salt and pepper
Method
To make the pastry, mix the flour, suet and a scattering of rosemary and thyme with a good pinch of salt. Add cold water and mix slowly until a dough forms. Wrap in clingfilm and rest for 45 mins.
Brown the chicken and bacon in a heavy bottomed pan. Remove from the heat and drain off the excess fat.
Add the onion and sweat for 3-4 minutes. Then add the 2 diced carrots and celery and sweat for a further 5 minutes. Remove, add the white wine and deglaze the pan.
Add 500ml of brown chicken stock and the white stock and put the vegetables back in with 10g of rosemary and bay.
Return the meat back to the pan and reduce the liquid until it coats the meat. Remove from the heat and allow to cool.
Butter 4 dariole moulds. Roll out the pastry to about 5mm thick and cut circles larger than the moulds. Press the circles into the moulds, making sure there is overhang to allow for a good seal.
Fill with the cooled mix and cover with a smaller pastry circle for a lid. Press the edges firmly to seal, trim off the excess and pinch the edges. Cut a small hole in the lid to allow the steam to escape.
Place the moulds on a cloth in a deep tray about two thirds filled with boiling water and covered in tin foil, and cook for 1 hour 30 minutes on the hob or in a preheated oven at 160°c / gas 2.
For the garnish, dice the swede and remaining carrot into equal sized pieces, place on a tray and roast in the oven until tender with salt, pepper and olive oil.
Slice the leek into rings, wash in cold water, drain and pat dry. Sweat in a pan with some olive oil. Add the red wine and reduce, then add the remaining 400ml of brown stock and reduce again.
To serve, turn the pudding out and place in the centre of the bowl, arranging the roasted vegetables around the edge. Add the chopped herbs to the sauce, allow to soften, then pour into the bowl.
To make the pastry, mix the flour, suet and a scattering of rosemary and thyme with a good pinch of salt. Add cold water and mix slowly until a dough forms. Wrap in clingfilm and rest for 45 mins.
Brown the chicken and bacon in a heavy bottomed pan. Remove from the heat and drain off the excess fat.
Add the onion and sweat for 3-4 minutes. Then add the 2 diced carrots and celery and sweat for a further 5 minutes. Remove, add the white wine and deglaze the pan.
Add 500ml of brown chicken stock and the white stock and put the vegetables back in with 10g of rosemary and bay.
Return the meat back to the pan and reduce the liquid until it coats the meat. Remove from the heat and allow to cool.
Butter 4 dariole moulds. Roll out the pastry to about 5mm thick and cut circles larger than the moulds. Press the circles into the moulds, making sure there is overhang to allow for a good seal.
Fill with the cooled mix and cover with a smaller pastry circle for a lid. Press the edges firmly to seal, trim off the excess and pinch the edges. Cut a small hole in the lid to allow the steam to escape.
Place the moulds on a cloth in a deep tray about two thirds filled with boiling water and covered in tin foil, and cook for 1 hour 30 minutes on the hob or in a preheated oven at 160°c / gas 2.
For the garnish, dice the swede and remaining carrot into equal sized pieces, place on a tray and roast in the oven until tender with salt, pepper and olive oil.
Slice the leek into rings, wash in cold water, drain and pat dry. Sweat in a pan with some olive oil. Add the red wine and reduce, then add the remaining 400ml of brown stock and reduce again.
To serve, turn the pudding out and place in the centre of the bowl, arranging the roasted vegetables around the edge. Add the chopped herbs to the sauce, allow to soften, then pour into the bowl.
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