Marco

Can’t be back here yet.  Ran out of random dogs from the last few weeks to post pictures of.  Going to post some old ones of my own wee Marco instead for the next wee while.  Realise some of you will have seen them before.  Hoping you’ll forgive the repetition. 

Dog Therapy

Life’s shit right now.  (Yes, we can swear here, Lucy.)  My Mum’s very ill and there’s nothing I can do to make it better other than be here for her. 

Tonight we sat and looked through photos on my Dad’s computer.  Found these ones of Rosie from a day out at Balmedie beach and the games night that followed.  They made me smile.

Dogs are wonderful.

 

 

Turkey, Leek & Bacon Pie

I realise that it’s a bit late for a left-over turkey recipe but here it is anyway.  Just as good with leftover roast chicken!

Turkey, Leek & Bacon Pie

(serves 4)

200g bacon lardons or pancetta

2 large leeks, white parts chopped up (reserve greens for making stock)

1/2 tspn dried thyme

400g turkey or chicken torn into chunks (preferably brown meat)

Olive or vegetable oil

1 heaped tablespoon plain flour

600ml hot turkey or chicken stock

Salt and pepper

Puff pastry

  • Over a medium heat, fry the bacon lardons in a tiny bit of oil until their fat is released and the bacon is crispy.  Remove from pan and set aside.
  • Add the leek and thyme to the pan and fry in the bacon fat until the leek has softened.  Remove from the pan and set aside with the bacon.
  • There should be approximately a tablespoon of fat in the bottom of the frying pan.  Add another tablespoon of oil then the flour.  Stir to form a roux.  Gradually add the hot stock a ladle full at a time (stirring well to remove lumps) until a thick clear gravy forms.
  • Add the turkey, leek and bacon to the gravy and simmer for 10 mins.  Season carefully.
  • Spoon the stew into an appropriately sized casserole dish and top with puff pastry.  Bake for 25 mins in a 200 oC oven until the pastry is golden and crisp.  Sometimes I prefer to cut the puff into squares and bake it separately on an oven tray to make it extra crispy.

Hibernation

Got recipes to share coming out of my lugs.  But it’s early January and the days are dark and my energy levels are low.  Not feeling terribly perky or particularly communicative but, oddly, I am not hating this state of affairs.  In hibernation mode, I think.  With another week off work, a dog to walk and cuddle, books to read and bread to perfect, hibernation is ok with me right now.