Food and Drink

Chicken Ham and Leek Pie

Anytime you’re serving a large group of people here on the Costa Blanca, make this delicious pie in less than 40 minutes. It is packed with chicken, gammon, and leeks in a creamy sauce and has puff pastry on top.

Serves: 4 Prep Time: 2 Hours Cooking Time: 40 minutes 40 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

450 ml chicken stock
3 chicken breasts
75 g butter
2 sliced leeks
2 cloves of garlic
50 g plain flour
200 ml milk
3 tbs white wine
150 ml double cream
150 g ham
sprinkle sea salt and pinch pepper
350 g plain flour
200 g butter
1 free range egg

Instructions

Heat the chicken stock in a lidded saucepan. Add the chicken breast and bring to a low simmer. Cover with a lid and cook for 10 minutes.

Remove the chicken breasts from the water with tongs and place on a plate.

Pour the cooking liquor into a large jug. Melt 25g/1oz of the butter in a large heavy-based saucepan over a low heat.

Stir in the leeks and fry gently for two minutes, stirring occasionally until just softened.

Add the garlic and cook for a further minute.

Add the remaining butter and stir in the flour as soon as the butter has melted. Cook for 30 seconds, stirring constantly. Slowly pour the milk into the pan, just a little at a time, stirring well between each adding.

Gradually add 250ml/10fl oz of the reserved stock and the wine, if using, stirring until the sauce is smooth and thickened slightly.

Bring to a gentle simmer and cook for 3 minutes.

Season the mixture, to taste, with salt and freshly ground black pepper. Remove from the heat and stir in the cream.

Pour into a large bowl and cover the surface of the sauce with cling film to prevent a skin forming.

Set aside to cool. Preheat the oven to 200C/400F/Gas 6. Put a baking tray in the oven to heat.

For the pastry, put the flour and butter in a food processor and blend on the pulse setting until the mixture resembles fine breadcrumbs.

With the motor running, add the beaten egg and water and blend until the mixture forms a ball.

Portion off 250g/10oz of pastry for the lid.

Roll the remaining pastry out on a lightly floured surface, turning the pastry frequently until around 5mm/¼in thick and 4cm/1½in larger than the pie dish.

Lift the pastry over the rolling pin and place it gently into the pie dish.

Press the pastry firmly up the sides, making sure there are no air bubbles.

Leave the excess pastry overhanging the sides.

Cut the chicken breasts into 3cm/1¼in pieces.

Stir the chicken, ham and leeks into the cooled sauce.

Pour the chicken filling into the pie dish. Brush the rim of the dish with beaten egg.

Roll out the reserved pastry for the lid. Cover the pie with the pastry lid and press the edges together firmly to seal.

Trim any excess pastry and make a small hole in the centre of the pie with the tip of a knife.

Glaze the top of the pie with beaten egg.

Bake on the preheated tray in the centre of the oven for 35-40 minutes or until the pie is golden-brown all over and the filling is piping hot.

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Food and Drink

Food Around Spain

Spain, a land of vibrant culture and sun-drenched landscapes, is a culinary paradise, where each region boasts its own distinctive flavors. From the pintxos of San Sebastian to the hearty stews of Castile, the country offers a gastronomic journey that tantalises the taste buds. However, for a truly sun-kissed culinary experience, the Costa Blanca stands out.

This south eastern stretch of Mediterranean coastline, renowned for its pristine beaches and azure waters, also offers a rich tapestry of gastronomic delights. The region’s cuisine is a celebration of fresh, local ingredients, reflecting its coastal location and fertile inland valleys. Seafood, naturally, takes centre stage.

Think succulent prawns from Denia, grilled sardines enjoyed al fresco, and the ubiquitous paella, a dish that finds its most authentic expression here. Costa Blanca’s paella, often cooked over wood fires, features locally sourced rice, fresh seafood, and sometimes rabbit or chicken, creating a symphony of flavours that evoke the essence of the Mediterranean.

Beyond seafood, the region’s fertile hinterland provides a bounty of fresh produce. Citrus fruits, almonds, and olives flourish, contributing to the vibrant flavours of local dishes. The “naranja” (orange) is a regional icon, finding its way into salads, desserts, and even savoury sauces. Almonds, meanwhile, are transformed into turrón, a sweet nougat that is a traditional Christmas treat, but enjoyed year-round.

The Costa Blanca’s culinary scene is not just about traditional fare. Modern restaurants are also making their mark, blending innovative techniques with local ingredients. Michelin-starred establishments and trendy tapas bars offer a contemporary twist on classic dishes, showcasing the region’s evolving gastronomic landscape.

Local markets, like the bustling Mercado Central in Alicante, provide a sensory feast, revealing the region’s culinary essence. Here, you can find fresh fish, vibrant vegetables, and local delicacies, providing the perfect ingredients for a home-cooked Mediterranean meal.

Whether you’re savouring fresh seafood by the sea, indulging in a hearty paella, or exploring the vibrant local markets, the Costa Blanca offers a culinary adventure that is as captivating as its stunning scenery. It’s a place where food is not just sustenance but a celebration of life, sunshine, and the rich tapestry of Spanish flavors. Sources and related content

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Food and Drink

Sticky Toffee Pudding Ultimate

Like our 12th-century Priory and the racecourse that runs directly by our Village Shop, we take great pride in the fact that Cartmel is the birthplace of Sticky Toffee. We began baking in the rear kitchen of our Village Shop more than 30 years ago, which is where Cartmel Sticky Toffee Pudding got its start.

Serves: 4 Prep Time: 30 minutes Cooking Time: 1 hour 1 hour

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

225g Medjool dates
175ml boiling water
1 tsp vanilla extract
175g self-raising flour
1 tsp bicarbonate of soda
2 eggs
85g butter
140g demerara sugar
2 tbsp black treacle
100ml milk
1 scoop ice cream
175g muscovado sugar
50g butter
225ml double cream
1tbsp black treacle

Instructions

Stone and chop the dates quite small, put them in a bowl, then pour the boiling water over. Leave for about 30 minutes until cool and well-soaked, then mash a bit with a fork.

Stir in the vanilla extract. Butter and flour seven mini pudding tins (each about 200 ml / 7 fl oz) and sit them on a baking sheet.

Heat oven to 180C/fan 160C/gas 4. While the dates are soaking, make the puddings. Mix the flour and bicarbonate of soda together and beat the eggs in a separate bowl.

Beat the butter and sugar together in a large bowl for a few minutes until slightly creamy (the mixture will be grainy from the sugar).

Add the eggs a little at a time, beating well between additions. Beat in the black treacle, then, using a large metal spoon, gently fold in one-third of the flour, then half the milk, being careful not to overbeat. Repeat until all the flour and milk are used. Stir the soaked dates into the pudding batter.

The mix may look a little curdled at this point and will be like a soft, thick batter. Spoon it evenly between the tins and bake for 20-25 minutes, until risen and firm. Meanwhile, put the sugar and butter for the sauce in a medium saucepan with half the cream. Bring to a boil over medium heat, stirring all the time, until the sugar has completely dissolved.

Stir in the black treacle, turn up the heat slightly, and let the mixture bubble away for 2-3 minutes until it is a rich toffee colour, stirring occasionally to make sure it doesn’t burn.

Take the pan off the heat and beat in the rest of the cream. Remove the puddings from the oven. Leave in the tins for a few minutes, then loosen them well from the sides of the tins with a small palette knife before turning them out.

You can serve them now with the sauce drizzled over, but they’ll be even stickier if left for a day or two coated in the sauce. To do this, pour about half the sauce into one or two ovenproof serving dishes.

Sit the upturned puddings on the sauce, then pour the rest of the sauce over them. Cover with a loose tent of foil so that the sauce doesn’t smudge (no need to chill). When ready to serve, heat oven to 180C/fan 160C/gas 4. Warm the puddings through, still covered, for 15-20 mins or until the sauce is bubbling. Serve them on their own, or with cream or custard.

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Food and Drink

Bread and Butter Pudding

In the 11th and 12th centuries, when it first appeared in England, poor cooks could only afford to soak the bread in boiling water, squeeze it dry, and then add whatever sugar and spices they happened to have on hand.

Serves: 4 Prep Time: 30 minutes Cooking Time: 30 minutes 30 minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

25g / 1oz butter
8 thin slices of bread
50g / 2 oz sultanas
2 tsp cinnamon
350ml / 12fl milk
50ml / 2 fl oz double cream
2 free range eggs
25g / 1 oz sugar
grated, to taste nutmeg

Instructions

Grease a 1 litre / 2 pint pie dish with butter. Cut the crusts off the bread. Spread each slice on one side with butter, then cut into triangles. Arrange a layer of bread, buttered-side up, in the bottom of the dish, then add a layer of sultanas. Sprinkle with a little cinnamon, then repeat the layers of bread and sultanas, sprinkling with cinnamon, until you have used up all of the bread. Finish with a layer of bread, then set aside. Gently warm the milk and cream in a pan over a low heat to scalding point. Don't let it boil. Crack the eggs into a bowl, add three quarters of the sugar, and lightly whisk until pale. Add the warm milk and cream mixture and stir well, then strain the custard into a bowl. Pour the custard over the prepared bread layers, sprinkle with nutmeg and the remaining sugar, and leave to stand for 30 minutes. Preheat the oven to 180C/355F/Gas 4. Place the dish into the oven and bake for 30-40 minutes, or until the custard has set and the top is golden-brown.