Couple of weeks ago I found a mail in my mailbox titled “To the owners- Do not thrash before reading” – Normally my first reaction is to take it to the recycle bin, however in this case I made an exception, call it an intuition perhaps and may god be blessed it was an important notice related to my BOSCH oven cum cooking range, apparently the model I was using had a defective valve and it needed to be replaced to ensure there were no accidents.
I actually am quite fond of my kitchen range and it has served me really well all these years without any complaints and fuss. It feels like an extension of mine and I was actually quite upset at receiving this mail where it indicated that I had to switch off the gas supply immediately and stop using the kitchenette till a technician came and replaced the valve.
What was worse was that I happened to get to know about this midway while preparing our evening supper. On calling the technician the blow was even greater with him telling me that the replacement was phased and I could in the best of times hope to get a replacement valve only after 7 days. While I was mulling over what to do next to feed three hungry boys, two of them who seem to have a perennial voracious appetite burning off all the calories as soon as they have had them. While I was despairing, I remembered all I had was a camping stove with perhaps a couple of gas canisters left if I was lucky, we had this camping stove bought when we were renovating the kitchen and it often comes handy as a small BBQ when my husband is too lazy to fire up the 6 burner gleaming steel giant that he has sitting pretty in the patio.
My first ray of dawn after receiving the unmarked mail was when I realised that although the gas burners needed to be turned off, my integrated fan forced oven actually works on electricity and so I could still at least use the best part of the cooking range.
Growing up in Australia my kids have developed a love for pies that are as synonymous to Aussie fare especially in the footy matches as is Vegemite to sandwiches for school days. Pies are a very quick and interesting take on the fast food industry and with a bit of sautéing of meat and vegetables thrust into a pastry it is marketed as a quick wholesome meal. The only best bit about pies that fascinates me is the ease at which I can dish up one. And besides that honestly I am not a big fan of pies, simply because of the crust that is loaded with saturated fat.
To make it worthwhile of a decent dinner I loaded my homemade pie with the rich goodness of vegetables and chicken but had to compromise in using the store brought crust. In moderation this may be ok once a while especially when you crave for some fat or when the weather is wet and cold a hot steaming pie from the oven can be at times can become one’s comfort food.
I have used coconut milk instead of regular milk and almond meal as a thickener. If you are a regular reader of this blog, you would realise my love for almond meal. I use it deliberately in my cooking too apart from baking as well. It gives a nice texture, a nuttiness feel and creamy ness to many dishes.
- 2 to 3 chicken thigh fillet trimmed and chopped
- 1 tsp grated ginger
- 1 tsp grated garlic
- 1 small onion peeled and chopped
- 2 cups frozen vegetables (I used corn, peas, carrot and beans)
- 2 tsp curry powder
- 1 tsp turmeric powder
- 1 tsp chilli powder
- 1 can coconut milk
- 2 to 3 tbsp almond meal.
- 1 tbsp oil.
- 1 egg lightly beaten
- Store brought short crust pastry
- Heat a medium sauce pan and add oil. Saute onions till translucent. Add ginger and garlic. Now add the chopped chicken .Pour couple of tbsp of coconut milk and saute. Stir and cook them for few minutes and add vegetables. Add all the spices and saute for couple of minutes till the vegetable are tender and chicken is cooked. Add the Almond meal and and stir to coat all the ingredients.
- Gradually add the milk, stirring until the mixture thickens. Remove from fire and set aside to cool completely.
- Grease pie dishes and and line the base of the dish with short crust pastry. Spoon in the fillings and top it with remaining pastry. Press the edges to seal. Brush with the egg. Place the pies on a baking tray in a preheated oven of 200’C for about 25 to 30 minutes or until golden.