Monday, 14 February 2011

Delia: Not just for Christmas

Boxing Day pie - on Valentine's Day
It was the usual scenario - Monday's fridge was full of little bowls of cling-film wrapped leftovers from the Sunday roast.

"Could you make a Boxing Day pie?" asked H9 as I pondered possibilities.

Of course I could! Boxing Day pie is an institution in this household. I make it every year with the leftovers from Christmas Day. It is, to all intents and purposes, the Turkey Flan with Leeks and Cheese from page 214 of my very battered and adored copy of Delia's Christmas. My children have always called it Boxing Day pie because we don't have turkey at Christmas - usually a big chicken (or two) or one year a big salmon.

Why not make it on Valentine's Day? We all love it after all!

It's basically this. First you make a cheese pastry (175g self-raising flour, 75g butter, 50g cheddar, mustard, salt and pepper, water) which Delia rubs in and grates but I just blitz in a food processor. Line a 25cm quiche tin with the pastry and bake for 15 minutes at Gas mark 5/190 degrees C. I prop up the sides of the pie with foil and prick the base with a fork.

Into that you pile some leeks (cooked in butter on Boxing Day) or whatever green veg you have left over (I used steamed Cornish greens), bits of sliced chicken, leftover roast vegetables and about 400ml of thick Bechamel sauce to which you have added some grated cheddar and a beaten egg. Sprinkle cheese over that and bake again for 25 to 30 minutes.

It's lovely eaten warm or cold and is, to quote H9 "basically just a roast dinner in a pie".


A new Delia recipe wandered into my repertoire on Sunday, this time into the pudding department and from her recently refurbished Frugal Food book. I'm a big fan of bread and butter pudding (a good way to use up excess eggs from our enthusiastic hens).

This B&B pud is a layer of buttered wholemeal bread triangles on the base (butter side down), a layer of apple slices (I smugly used spiced ones I'd bottled last autumn - otherwise cook apple slices until soft in a little butter), then another layer of buttered bread triangles (butter side up). Dredge with soft brown or demerara sugar and cinnamon, then pour over 275ml of semi skimmed milk mixed with two beaten eggs. Leave to soak for a while and then dot with butter and bake at Gas Mark 4/180 degrees C until golden brown. Serve with vanilla ice cream or single cream.

It was delicious with a lovely custardy-appley flavour and golden crunchy spicy top. No picture because once it was cooked, we ate it!


rachel said...

I love leftovers, and I love pie - especially with a cheese crust. So..... maybe next week....

Frances said...

These recipes look so delicious! I truly do not know if I will ever get around to making either dish, but reading your post right now, I'd love to heat up the oven, get the necessary leftovers and other ingredients together immediately, and ... dine delightfully.

Many thanks!

Anonymous said...

I really like the idea of this pie - all the left overs - it looks fab - great photo made me hungry!