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kitchen."},"link":[{"rel":"http://schemas.google.com/g/2005#feed","type":"application/atom+xml","href":"http:\/\/nessasfamilykitchen.blogspot.com\/feeds\/posts\/default"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/7790336599696817287\/posts\/default\/-\/leftovers?alt=json-in-script"},{"rel":"alternate","type":"text/html","href":"http:\/\/nessasfamilykitchen.blogspot.com\/search\/label\/leftovers"},{"rel":"hub","href":"http://pubsubhubbub.appspot.com/"}],"author":[{"name":{"$t":"Nessa Robins"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/13103337254538129234"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/1.bp.blogspot.com\/-ID3_zvRrmRc\/V59YbznczAI\/AAAAAAAAFak\/AkyLnwX_WgQQuL4qhMdzBgXcWPeTNGWsACK4B\/s113\/IMG_7409.jpg"}}],"generator":{"version":"7.00","uri":"http://www.blogger.com","$t":"Blogger"},"openSearch$totalResults":{"$t":"3"},"openSearch$startIndex":{"$t":"1"},"openSearch$itemsPerPage":{"$t":"25"},"entry":[{"id":{"$t":"tag:blogger.com,1999:blog-7790336599696817287.post-8622791627018231280"},"published":{"$t":"2015-04-26T17:39:00.000+01:00"},"updated":{"$t":"2015-08-08T19:51:28.609+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"baked ham"},{"scheme":"http://www.blogger.com/atom/ns#","term":"brooklodge"},{"scheme":"http://www.blogger.com/atom/ns#","term":"champ"},{"scheme":"http://www.blogger.com/atom/ns#","term":"dinner"},{"scheme":"http://www.blogger.com/atom/ns#","term":"family food"},{"scheme":"http://www.blogger.com/atom/ns#","term":"irish food"},{"scheme":"http://www.blogger.com/atom/ns#","term":"leftovers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"mashed potatoes"},{"scheme":"http://www.blogger.com/atom/ns#","term":"nessa robins"},{"scheme":"http://www.blogger.com/atom/ns#","term":"nessas family kitchen"},{"scheme":"http://www.blogger.com/atom/ns#","term":"recipe"},{"scheme":"http://www.blogger.com/atom/ns#","term":"wild garlic"}],"title":{"type":"text","$t":"Wild Garlic \u0026 Baked Ham Champ"},"content":{"type":"html","$t":"\u003Ch1 class=\"western\" lang=\"en-GB\"\u003E\u003Cdiv class=\"separator\" style=\"clear: both;\"\u003E\u003Ca href=\"https:\/\/lh3.googleusercontent.com\/-oAUgjiD6fv4\/VT0AtJhuo9I\/AAAAAAAAE0o\/LnAPoRnzHws\/s640\/blogger-image--1606450976.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"https:\/\/lh3.googleusercontent.com\/-oAUgjiD6fv4\/VT0AtJhuo9I\/AAAAAAAAE0o\/LnAPoRnzHws\/s640\/blogger-image--1606450976.jpg\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003C\/h1\u003E\u003Cdiv class=\"western\" style=\"margin-bottom: 0cm;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan lang=\"en-IE\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/span\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cspan lang=\"en-IE\"\u003EA big bowl of creamy champ, just on its own, is my quintessential comfort food. As a child my mother would serve it piled high on the plate and each potato tower would have a well of melted butter in the centre. There are many additions that work well with mashed potatoes, such as fresh herbs, roasted garlic or mustard, but one of my favourite ways to serve mashed potato\/champ is with the addition of some finely chopped wild garlic leaves. \u003C\/span\u003EIf you are lucky enough to have access to a patch of wild garlic, this is the time of year to harvest it. If you have never picked wild garlic before, there is a helpful guide to identifying, picking and using wild garlic on \u003Ca href=\"http:\/\/blog.brooklodge.com\/wp-content\/uploads\/Wild-Foods-Garlic.pdf\"\u003EBrooklodge's blog.\u003C\/a\u003E\u0026nbsp;Wild garlic leaves make the most delicious pesto, but they can also be added to cooked pasta or to any dishes where you would normally use spinach. Adding some finely chopped wild garlic to mashed potatoes gives a seasonal twist to creamy champ, and if you happen to have some leftover baked ham it too makes a tasty addition to the mash.\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"western\" style=\"margin-bottom: 0cm;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/4.bp.blogspot.com\/-4ubBO8u--w4\/VT0SRNcMF8I\/AAAAAAAAE04\/mt3TPVk18jI\/s1600\/IMG_1234%2Bresized.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" src=\"http:\/\/4.bp.blogspot.com\/-4ubBO8u--w4\/VT0SRNcMF8I\/AAAAAAAAE04\/mt3TPVk18jI\/s1600\/IMG_1234%2Bresized.jpg\" height=\"800\" width=\"532\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Ch1 class=\"western\" lang=\"en-IE\"\u003E\u003Cspan style=\"font-family: inherit; font-size: small;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/h1\u003E\u003Ch1 class=\"western\" lang=\"en-IE\"\u003E\u003Cspan style=\"font-size: small;\"\u003E\u003Ci\u003EWild Garlic \u0026amp; Baked Ham Champ\u003C\/i\u003E\u003C\/span\u003E\u003C\/h1\u003E\u003Ch1 class=\"western\" lang=\"en-IE\"\u003E\u003Cspan style=\"font-family: inherit; font-size: small;\"\u003E\u003Ci\u003EIngredients\u003C\/i\u003E\u003C\/span\u003E\u003C\/h1\u003E\u003Cdiv class=\"western\" lang=\"en-IE\" style=\"margin-bottom: 0cm;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Ci\u003E2kg floury potatoes, such as Maris Piper, Roosters or Kerr’s Pink, cut into even-sized chunks\u003C\/i\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"western\" lang=\"en-IE\" style=\"margin-bottom: 0cm;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Ci\u003E50g butter\u003C\/i\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"western\" lang=\"en-IE\" style=\"margin-bottom: 0cm;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Ci\u003E150mls of cream or milk\u003C\/i\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Ci\u003E4 scallions\/ spring onions, finely sliced\u0026nbsp;\u003C\/i\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"western\" lang=\"en-IE\" style=\"margin-bottom: 0cm;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Ci\u003E50g wild garlic leaves, finely chopped\u003C\/i\u003E\u003C\/span\u003E\u003Cbr \/\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Ci\u003EHandful of leftover baked ham, approx. 100g, roughly chopped\u003C\/i\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"western\" lang=\"en-IE\" style=\"margin-bottom: 0cm;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Ci\u003ESalt and freshly ground pepper\u003C\/i\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"western\" lang=\"en-IE\" style=\"margin-bottom: 0cm;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Ci\u003EButter, to serve\u003C\/i\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"western\" lang=\"en-IE\" style=\"margin-bottom: 0cm;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Ci\u003E\u003Cbr \/\u003E\u003C\/i\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Ch1 class=\"western\" lang=\"en-IE\"\u003E\u003Cspan style=\"font-family: inherit; font-size: small;\"\u003E\u003Ci\u003EMethod\u003C\/i\u003E\u003C\/span\u003E\u003C\/h1\u003E\u003Col\u003E\u003Cli\u003E\u003Cdiv class=\"western\" lang=\"en-IE\" style=\"margin-bottom: 0cm;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Ci\u003ESteam  the potatoes until cooked.\u003C\/i\u003E\u003C\/span\u003E\u003C\/div\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cdiv class=\"western\" lang=\"en-IE\" style=\"margin-bottom: 0cm;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Ci\u003EOver  a low heat, add the butter and the cream\/milk  to a large saucepan.  Once the butter has melted add the cooked potatoes into the  saucepan. Mash well until they are lump free and have a smooth  consistency. Using a wooden spoon beat the mash until smooth and  creamy. Stir through the scallions, wild garlic and baked ham.\u003C\/i\u003E\u003C\/span\u003E\u003C\/div\u003E\u003C\/li\u003E\u003Cli\u003E\u003Cdiv class=\"western\" lang=\"en-IE\" style=\"margin-bottom: 0cm;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Ci\u003ESeason  to taste with salt and pepper, stir well and serve immediately with a little knob of butter on top.\u003C\/i\u003E\u003C\/span\u003E\u003C\/div\u003E\u003C\/li\u003E\u003C\/ol\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/nessasfamilykitchen.blogspot.com\/feeds\/8622791627018231280\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/www.blogger.com\/comment.g?blogID=7790336599696817287\u0026postID=8622791627018231280\u0026isPopup=true","title":"0 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/7790336599696817287\/posts\/default\/8622791627018231280"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/7790336599696817287\/posts\/default\/8622791627018231280"},{"rel":"alternate","type":"text/html","href":"http:\/\/nessasfamilykitchen.blogspot.com\/2015\/04\/wild-garlic-baked-ham-champ.html","title":"Wild Garlic \u0026 Baked Ham Champ"}],"author":[{"name":{"$t":"Nessa Robins"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/13103337254538129234"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/1.bp.blogspot.com\/-ID3_zvRrmRc\/V59YbznczAI\/AAAAAAAAFak\/AkyLnwX_WgQQuL4qhMdzBgXcWPeTNGWsACK4B\/s113\/IMG_7409.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"https:\/\/lh3.googleusercontent.com\/-oAUgjiD6fv4\/VT0AtJhuo9I\/AAAAAAAAE0o\/LnAPoRnzHws\/s72-c\/blogger-image--1606450976.jpg","height":"72","width":"72"},"thr$total":{"$t":"0"}},{"id":{"$t":"tag:blogger.com,1999:blog-7790336599696817287.post-7651896743578095987"},"published":{"$t":"2012-11-06T08:38:00.004+00:00"},"updated":{"$t":"2015-08-08T11:37:56.821+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"apron strings"},{"scheme":"http://www.blogger.com/atom/ns#","term":"book"},{"scheme":"http://www.blogger.com/atom/ns#","term":"chicken"},{"scheme":"http://www.blogger.com/atom/ns#","term":"children"},{"scheme":"http://www.blogger.com/atom/ns#","term":"dinner"},{"scheme":"http://www.blogger.com/atom/ns#","term":"family"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Irish"},{"scheme":"http://www.blogger.com/atom/ns#","term":"leftovers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"new island"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pasta"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pasta bake"},{"scheme":"http://www.blogger.com/atom/ns#","term":"recipe"},{"scheme":"http://www.blogger.com/atom/ns#","term":"stuffing"}],"title":{"type":"text","$t":" Chicken \u0026 Stuffing Pasta Bake "},"content":{"type":"html","$t":"\u003Cspan style=\"font-family: inherit;\"\u003EThe last few weeks have been\u0026nbsp;extraordinarily\u0026nbsp;busy, as my deadline for handing over\u003Ca href=\"http:\/\/nessasfamilykitchen.blogspot.ie\/2012\/10\/apron-strings-new-chapter-in-our-lives.html\"\u003E Apron Strings\u003C\/a\u003E was looming. Each and every time I read through the manuscript I found something that I wanted to change, so I must say that I am delighted that it is now out of my hands and safely with\u0026nbsp;\u003Ca href=\"http:\/\/www.newisland.ie\/\"\u003ENew Island\u003C\/a\u003E. I'm rather glad and relieved to have an experienced eye read through it. I styled and photographed all the photos for\u0026nbsp;the\u0026nbsp;book, which was a fantastic experience but certainly left me faced with a very messy kitchen, for a number of weeks. Last Thursday\u0026nbsp;morning\u0026nbsp;I was genuinely delighted to face into\u0026nbsp;a day of cleaning.\u0026nbsp;\u003C\/span\u003E\u003Cbr \/\u003E\u003Cdiv\u003E\u003Cspan style=\"font-family: inherit;\"\u003EIt hasn't only been a busy few months for me but also relatively hectic for my husband, Diarmuid. Once he was in\u0026nbsp;the\u0026nbsp;house I would either be typing or photographing, so it wasn't unusual for him to bath three of\u0026nbsp;the\u0026nbsp;children while on his tea break from work. We are actually quite different in nature as I'm\u0026nbsp;never\u0026nbsp;happier than when I am constantly busy, however he relishes in taking life easy.\u0026nbsp;Unfortunately\u0026nbsp;for him, this is rarely an option in our\u0026nbsp;house, but when I'm under pressure I know that I can completely\u0026nbsp;rely\u0026nbsp;on him to keep daily life ticking over. My father also became quite\u0026nbsp;involved\u0026nbsp;in the\u0026nbsp;whole\u0026nbsp;book process, planting herbs especially for me to photograph and spending hours on end searching through old documents for family photos and recipes.\u0026nbsp;\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan style=\"font-family: inherit;\"\u003ESo\u0026nbsp;after\u0026nbsp;spending\u0026nbsp;a few months of working every waking moment, we had a rather welcomed weekend of relaxation. We had plenty of callers, while also taking in a few family visits and\u0026nbsp;even though\u0026nbsp;I have been cooking quite a bit over the past\u0026nbsp;couple\u0026nbsp;of months, this weekend was jam packed with one of\u0026nbsp;the\u0026nbsp;things I most love to do with the children - baking.\u0026nbsp;\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Ctable align=\"center\" cellpadding=\"0\" cellspacing=\"0\" class=\"tr-caption-container\" style=\"margin-left: auto; margin-right: auto; text-align: center;\"\u003E\u003Ctbody\u003E\u003Ctr\u003E\u003Ctd style=\"text-align: center;\"\u003E\u003Ca href=\"http:\/\/1.bp.blogspot.com\/-5n8aSUdJfao\/UJhBxYURmYI\/AAAAAAAAC8E\/h9jgGy_GCuE\/s1600\/IMG_7504+resized.jpg\" imageanchor=\"1\" style=\"margin-left: auto; margin-right: auto;\"\u003E\u003Cimg border=\"0\" height=\"266\" src=\"http:\/\/1.bp.blogspot.com\/-5n8aSUdJfao\/UJhBxYURmYI\/AAAAAAAAC8E\/h9jgGy_GCuE\/s400\/IMG_7504+resized.jpg\" width=\"400\" \/\u003E\u003C\/a\u003E\u003C\/td\u003E\u003C\/tr\u003E\u003Ctr\u003E\u003Ctd class=\"tr-caption\" style=\"text-align: center;\"\u003EThe whole family had a part in bringing the book together.\u0026nbsp;\u003C\/td\u003E\u003C\/tr\u003E\u003C\/tbody\u003E\u003C\/table\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cspan style=\"font-family: inherit;\"\u003EI had so many recipes that I wanted to include in\u0026nbsp;the\u0026nbsp;book but had to decide on my favourite and most appropriately placed one hundred. This was something difficult as it meant that there were some which I wanted to include but didn't. However I will always need\u0026nbsp;recipes\u0026nbsp;for the blog and my\u0026nbsp;columns\u0026nbsp;in the Westmeath Independent and Easy Parenting, which means that these recipes that didn't make the cut can still be used. This chicken \u0026amp; stuffing pasta bake is one of those recipes and was one dish that\u0026nbsp;\u003Cspan style=\"text-indent: 0cm;\"\u003E\u003Cspan style=\"font-size: small;\"\u003EI came up with \u0026nbsp;purely by chance. One evening I was planning on making a pasta bake for dinner. I would normally top the bake with some cheese, mixed through a few tablespoons of breadcrumbs, but as I was in a hurry I used\u0026nbsp;some\u0026nbsp;leftover stuffing \u003C\/span\u003Efrom t\u003Cspan style=\"font-size: small;\"\u003Ehe\u0026nbsp;previous day’s dinner. The characteristic stuffing flavour of sage was in every bite. When cooked it gave the pasta bake a deliciously crisp and tasty top. I was delighted with the result and have made it a few times since. This pasta \u003C\/span\u003E\u003C\/span\u003E\u003Cspan style=\"text-indent: 0cm;\"\u003Ebake is very filling \u003C\/span\u003E\u003Cspan style=\"text-indent: 0cm;\"\u003Eso a little on the plate really goes a long way and is perfectly served with a nice green salad.\u003C\/span\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv\u003E\u003Cdiv class=\"MsoNormal\" style=\"margin-left: 0cm; text-indent: 0cm;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\" style=\"margin-left: 0cm; text-indent: 0cm;\"\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/3.bp.blogspot.com\/-2b1SqdRvhUk\/UJgwbx5qZaI\/AAAAAAAAC7s\/XdPsZxN1xgA\/s1600\/IMG_3305+resized.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"640\" src=\"http:\/\/3.bp.blogspot.com\/-2b1SqdRvhUk\/UJgwbx5qZaI\/AAAAAAAAC7s\/XdPsZxN1xgA\/s640\/IMG_3305+resized.jpg\" width=\"426\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\" style=\"margin-left: 0cm; text-indent: 0cm;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cb\u003EIngredients\u003C\/b\u003E\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\" style=\"margin-left: 0cm; text-indent: 0cm;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cb\u003EStuffing\u003C\/b\u003E\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\" style=\"margin-left: 0cm; text-indent: 0cm;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E25g\/3oz butter\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\" style=\"margin-left: 0cm; text-indent: 0cm;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E1\/2 onion, finely diced\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\" style=\"margin-left: 0cm; text-indent: 0cm;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E100g\/31\/2oz white breadcrumbs\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\" style=\"margin-left: 0cm; text-indent: 0cm;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E1 tbsp freshly chopped sage\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\" style=\"margin-left: 0cm; text-indent: 0cm;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003ESalt and freshly ground pepper\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\" style=\"margin-left: 0cm; text-indent: 0cm;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003EF\u003Cb\u003Eilling\u003C\/b\u003E\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\" style=\"margin-left: 0cm; text-indent: 0cm;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E50g (2oz) butter\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\" style=\"margin-left: 0cm; text-indent: 0cm;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E1 onion, finely diced\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\" style=\"margin-left: 0cm; text-indent: 0cm;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E1tbsp olive oil\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\" style=\"margin-left: 0cm; text-indent: 0cm;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E4 chicken fillets, diced\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\" style=\"margin-left: 0cm; text-indent: 0cm;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003Esalt and pepper\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\" style=\"margin-left: 0cm; text-indent: 0cm;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E500mls(1 pint) chicken stock\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\" style=\"margin-left: 0cm; text-indent: 0cm;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E200mls (7floz) \u0026nbsp;cream\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\" style=\"margin-left: 0cm; text-indent: 0cm;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E2tbsp freshly chopped sage leaves,\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\" style=\"margin-left: 0cm; text-indent: 0cm;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E2 teasp wholegrain mustard\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\" style=\"margin-left: 0cm; text-indent: 0cm;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E100g(4oz) frozen peas\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\" style=\"margin-left: 0cm; text-indent: 0cm;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E200g cooked pasta\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\" style=\"margin-left: 0cm; text-indent: 0cm;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cbr \/\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\" style=\"margin-left: 0cm; text-indent: 0cm;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E\u003Cb\u003EMethod:\u003C\/b\u003E\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\" style=\"margin-left: 0cm; text-indent: 0cm;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E1. For the stuffing, melt the butter in a pan, add the onions and cook for a few minutes until softened but not coloured.\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\" style=\"margin-left: 0cm; text-indent: 0cm;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E2. Place the breadcrumbs in a bowl with the onion and butter mixture, and the sage.\u0026nbsp;Mix well to combine, season to taste and leave to one side.\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\" style=\"margin-left: 0cm; text-indent: 0cm;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E3. Preheat the oven to\u003Cspan lang=\"EN-US\"\u003E\u0026nbsp;200°C\/430\u003C\/span\u003E°f\/gas 6.\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\" style=\"margin-left: 0cm; text-indent: 0cm;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E4. Add half the butter to a large oven proof dish or saucepan and over a medium heat fry the onions for a few minutes until soft. Remove to a plate.\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\" style=\"margin-left: 0cm; text-indent: 0cm;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E4. Add the rest of the butter and the olive oil to the saucepan then add\u0026nbsp;the\u0026nbsp;diced chicken. Season with salt and pepper. Brown the chicken on each side and cook through, which takes about 10 minutes.\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\" style=\"margin-left: 0cm; text-indent: 0cm;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E5. Add the stock, cream, sage and wholegrain mustard.\u0026nbsp;Return the cooked onions to the saucepan and add the frozen peas.\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\" style=\"margin-left: 0cm; text-indent: 0cm;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E6. Bring to a boil, then simmer for a few minutes.\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\" style=\"margin-left: 0cm; text-indent: 0cm;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E8. Stir in the cooked pasta until it is evenly coated then top with the stuffing.\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\" style=\"margin-left: 0cm; text-indent: 0cm;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003E9. \u0026nbsp;Place the dish\/saucepan on a baking tray in the preheated oven for 20-25mins, until the top is golden brown and the mixture bubbling hot.\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\" style=\"margin-left: 0cm; text-indent: 0cm;\"\u003E\u003Cspan style=\"font-family: inherit;\"\u003EServe with a green salad.\u003C\/span\u003E\u003Cspan style=\"font-family: Times New Roman, serif; font-size: 12pt;\"\u003E\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003C\/div\u003E\u003Cdiv class=\"MsoNormal\" style=\"margin-left: 0cm; text-indent: 0cm;\"\u003E\u003Cbr \/\u003E\u003C\/div\u003E\u003C\/div\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/nessasfamilykitchen.blogspot.com\/feeds\/7651896743578095987\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/www.blogger.com\/comment.g?blogID=7790336599696817287\u0026postID=7651896743578095987\u0026isPopup=true","title":"10 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/7790336599696817287\/posts\/default\/7651896743578095987"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/7790336599696817287\/posts\/default\/7651896743578095987"},{"rel":"alternate","type":"text/html","href":"http:\/\/nessasfamilykitchen.blogspot.com\/2012\/11\/chicken-stuffing-pasta-bake.html","title":" Chicken \u0026 Stuffing Pasta Bake "}],"author":[{"name":{"$t":"Nessa Robins"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/13103337254538129234"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/1.bp.blogspot.com\/-ID3_zvRrmRc\/V59YbznczAI\/AAAAAAAAFak\/AkyLnwX_WgQQuL4qhMdzBgXcWPeTNGWsACK4B\/s113\/IMG_7409.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/1.bp.blogspot.com\/-5n8aSUdJfao\/UJhBxYURmYI\/AAAAAAAAC8E\/h9jgGy_GCuE\/s72-c\/IMG_7504+resized.jpg","height":"72","width":"72"},"thr$total":{"$t":"10"}},{"id":{"$t":"tag:blogger.com,1999:blog-7790336599696817287.post-4846185127867410605"},"published":{"$t":"2011-11-29T19:23:00.000+00:00"},"updated":{"$t":"2015-08-08T14:44:47.264+01:00"},"category":[{"scheme":"http://www.blogger.com/atom/ns#","term":"avonmore"},{"scheme":"http://www.blogger.com/atom/ns#","term":"Christmas"},{"scheme":"http://www.blogger.com/atom/ns#","term":"cooking cream"},{"scheme":"http://www.blogger.com/atom/ns#","term":"cream"},{"scheme":"http://www.blogger.com/atom/ns#","term":"dinner"},{"scheme":"http://www.blogger.com/atom/ns#","term":"ham"},{"scheme":"http://www.blogger.com/atom/ns#","term":"leftovers"},{"scheme":"http://www.blogger.com/atom/ns#","term":"pie"},{"scheme":"http://www.blogger.com/atom/ns#","term":"recipe"},{"scheme":"http://www.blogger.com/atom/ns#","term":"sage"},{"scheme":"http://www.blogger.com/atom/ns#","term":"turkey"}],"title":{"type":"text","$t":"Christmas Creamy Leftover Pie"},"content":{"type":"html","$t":"I love cooking for big family occasions and when better to do this than during the Christmas season. The house is constantly busy and good humour is\u0026nbsp;guaranteed when family and friends all come together. Often a lot of planning and shopping is needed to organise a successful family get together, but with the fridge\u0026nbsp;packed with lots of lovely leftovers I normally try to include some of these ingredients when planning what to cook. I know that in recent years many people often opt for the 'anything but turkey' for their Christmas feast, but I must admit that I'm a\u0026nbsp;traditional\u0026nbsp;girl at heart and still have the urge to buy a turkey that can just about fit in the oven and enough ham to keep us in sandwiches for at least a good week after the big day. With the inevitable bowls of leftovers a little thought has to go into the post Christmas meal planning. \u003Cbr \/\u003EFor the past number of years I have served a Turkey and Ham Pie for St. Stephen's Day. It's perfect for using up any of the previous days leftovers, which can include vegetables and stuffing. Alternatively some cooked chicken would also be perfect in place of the turkey and ham. If I have some mash potatoes they work wonderfully as a pie topper otherwise a sheet of puff pastry goes nicely with the sauce.\u003Cbr \/\u003EI would have cream in my fridge almost every day of the week, as a little dash of it goes a long way in so many dishes. However around the Christmas season I'm sure there's not a fridge in Ireland that hasn't a pot of creamy goodness tucked away in there somewhere!\u003Cbr \/\u003EThis is a really delicious wholesome dish which is sure to warm you up over the holidays. It is scrumptious served with a plain green salad and I'm sure this pie would be welcome at any family meal.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/4.bp.blogspot.com\/-orZN-oijamw\/TtUpoWbQp1I\/AAAAAAAAB3I\/D4VrcBEgWYg\/s1600\/IMG_7216resize.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"640\" src=\"http:\/\/4.bp.blogspot.com\/-orZN-oijamw\/TtUpoWbQp1I\/AAAAAAAAB3I\/D4VrcBEgWYg\/s640\/IMG_7216resize.jpg\" width=\"426\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E\u003Cb\u003E\u003Cspan class=\"Apple-style-span\" style=\"font-size: large;\"\u003ECreamy Christmas Leftover Pie\u003C\/span\u003E\u003C\/b\u003E\u003Cbr \/\u003Eroux(to thicken)\u003Cbr \/\u003E25g (1oz) butter\u003Cbr \/\u003E25g(1oz) plain flour\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cb\u003EFor the filling\u003C\/b\u003E\u003Cbr \/\u003E50g (2oz) butter\u003Cbr \/\u003E200g(7oz) mushrooms, sliced\u003Cbr \/\u003E1 leek, sliced\u003Cbr \/\u003Esalt and pepper\u003Cbr \/\u003E800mls(1.5 pints) chicken\/turkey\/vegetable stock\u003Cbr \/\u003E200mls (7floz) cream\u003Cbr \/\u003E\u003Cbr \/\u003E10 fresh sage leaves, finely chopped\u003Cbr \/\u003Esprig of fresh thyme\u003Cbr \/\u003E\u003Cbr \/\u003Eroux\u003Cbr \/\u003E2 teasp wholegrain mustard\u003Cbr \/\u003E100g(4oz) frozen peas\u003Cbr \/\u003E500g(16oz) cooked turkey\u003Cbr \/\u003E250g(8oz) cooked ham\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cb\u003EFor the topping\u003C\/b\u003E\u003Cbr \/\u003E400g(14oz) puff pastry rolled to 5mm thick\u003Cbr \/\u003E1 egg, beaten, to glaze\u003Cbr \/\u003Eor\u003Cbr \/\u003E1.5kg(3.5lbs) mashed potatoes\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cb\u003EMethod\u003C\/b\u003E\u003Cbr \/\u003E1. Preheat the oven to\u003Cspan lang=\"EN-US\" style=\"font-size: 14pt;\"\u003E\u0026nbsp;200°C\/400\u003Co:p\u003E\u003C\/o:p\u003E\u003C\/span\u003E\u003Cspan class=\"Apple-style-span\" style=\"font-size: 19px;\"\u003E°f\/gas 6.\u003C\/span\u003E\u003Cbr \/\u003E2. First make the roux by melting the butter in a small saucepan over a gentle heat. Add the flour and continue to stir for 2 minutes until the mixture comes away from the saucepan. Pour into a bowl and leave to one side.\u003Cbr \/\u003E3. Add half the butter to a large oven proof dish or saucepan and over a high heat fry the mushrooms for 4 minutes until soft. Remove to a plate.\u003Cbr \/\u003E4. Add the rest of the butter and add in the sliced leeks. Season with salt and pepper. Saute for about 15 minutes until soft but not coloured. Once cooked add to the mushrooms on the plate.\u003Cbr \/\u003E5. Using the same saucepan add the stock, cream, sage, thyme leaves and wholegrain mustard.\u003Cbr \/\u003E6. Bring to a boil, then whisk in the roux. The liquid must be boiling while you add the roux for the sauce to thicken without getting lumpy.\u003Cbr \/\u003E7. Return the cooked mushrooms and leeks to the saucepan. Add the peas, turkey and ham.\u003Cbr \/\u003E8. Either top with the puff pastry and glaze with some beaten egg or top with mashed potatoes.\u003Cbr \/\u003E9. \u0026nbsp;Place the dish\/saucepan on a baking tray in the preheated oven for 30 mins until the top is golden brown and the mixture bubbling hot.\u003Cbr \/\u003E\u003Cbr \/\u003E\u003Cdiv class=\"separator\" style=\"clear: both; text-align: center;\"\u003E\u003Ca href=\"http:\/\/2.bp.blogspot.com\/-JO8kUJCrTRM\/TtUpoCXqAfI\/AAAAAAAAB3E\/ateQk-mKD_8\/s1600\/IMG_7204resize.jpg\" imageanchor=\"1\" style=\"margin-left: 1em; margin-right: 1em;\"\u003E\u003Cimg border=\"0\" height=\"640\" src=\"http:\/\/2.bp.blogspot.com\/-JO8kUJCrTRM\/TtUpoCXqAfI\/AAAAAAAAB3E\/ateQk-mKD_8\/s640\/IMG_7204resize.jpg\" width=\"426\" \/\u003E\u003C\/a\u003E\u003C\/div\u003E\u003Cbr \/\u003E"},"link":[{"rel":"replies","type":"application/atom+xml","href":"http:\/\/nessasfamilykitchen.blogspot.com\/feeds\/4846185127867410605\/comments\/default","title":"Post Comments"},{"rel":"replies","type":"text/html","href":"http:\/\/www.blogger.com\/comment.g?blogID=7790336599696817287\u0026postID=4846185127867410605\u0026isPopup=true","title":"7 Comments"},{"rel":"edit","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/7790336599696817287\/posts\/default\/4846185127867410605"},{"rel":"self","type":"application/atom+xml","href":"http:\/\/www.blogger.com\/feeds\/7790336599696817287\/posts\/default\/4846185127867410605"},{"rel":"alternate","type":"text/html","href":"http:\/\/nessasfamilykitchen.blogspot.com\/2011\/11\/christmas-creamy-leftover-pie.html","title":"Christmas Creamy Leftover Pie"}],"author":[{"name":{"$t":"Nessa Robins"},"uri":{"$t":"http:\/\/www.blogger.com\/profile\/13103337254538129234"},"email":{"$t":"noreply@blogger.com"},"gd$image":{"rel":"http://schemas.google.com/g/2005#thumbnail","width":"32","height":"32","src":"\/\/1.bp.blogspot.com\/-ID3_zvRrmRc\/V59YbznczAI\/AAAAAAAAFak\/AkyLnwX_WgQQuL4qhMdzBgXcWPeTNGWsACK4B\/s113\/IMG_7409.jpg"}}],"media$thumbnail":{"xmlns$media":"http://search.yahoo.com/mrss/","url":"http:\/\/4.bp.blogspot.com\/-orZN-oijamw\/TtUpoWbQp1I\/AAAAAAAAB3I\/D4VrcBEgWYg\/s72-c\/IMG_7216resize.jpg","height":"72","width":"72"},"thr$total":{"$t":"7"}}]}});