We were very pleased to be featured in Hertfordshire Life ( August 2018) as part of an article about good businesses that have been awarded grants from The Hertfordshire Community Fund (HCF) and also in their Gourmet Life section .
The cold winter weather calls for hearty healthy warming dishes and this delicious easy Chicken Bacon and Vegetable Cobbler is just what's needed. A Cobbler is a traditional dish that has a layer of light, tasty scones cooked on the top. Great for using up leftovers, the ingredients can be tweaked according to what you have in the fridge. The scone topping means the dish is a meal in itself so saving you time as well as money.
180g ( 9 oz) cooked chopped chicken (or 1 large raw chicken breast,or 2 raw boneless chicken thighs, brushed with vegetable oil and cooked on a baking dish in the oven (gas 6/ 200°c) for 25 minutes till cooked through) 3 rashers of streaky bacon 8 tablespoons leftover cooked vegetables or mixed frozen vegetables ( sweetcorn, peas, carrots, cauliflower, beans, peppers, onions etc - according to taste) 1 heaped teaspoon stock powder ( or 1 chicken or vegetable stock cube) Small tin of chopped tomatoes - approximately 200g (8oz) Other flavouring ingredients according to taste (such as herbs ( oregano, parsley, basil etc), 1 teaspoon chilli powder, 1 teaspoon tomato puree, 1 teaspoon curry powder, 1 garlic clove crushed ) 2 tablespoons water
Cobbler topping 200gm (4 oz) self raising flour Pinch salt 50gm (2 oz) butter or margarine Optional flavourings chosen from 50 gm grated cheddar cheese, 1 tablespoon mixed chopped fresh herb (parsley, oregano, chives or basil), 1 teaspoon paprika, 1 teaspoon chopped spring onion 100ml ( 6 Tablespoons) milk Beaten egg to glaze
Method 1. Turn on the oven to gas 6 /200°c 2. Chop the cooked chicken and the bacon into bite sized pieces. Place in a bowl 3. Add the vegetables, tomatoes, stock, water and other flavourings. Mix well and tip into a small ovenproof casserole dish 4. Cobbler topping 5. Put the flour into a mixing bowl,and add the salt 6. Chop up the butter /margarine and rub it into the flour until the mixture looks like breadcrumbs 7. Add chosen flavourings and mix well 8. Make a well in the centre of the flour and pour in most of the milk to make a soft spongy dough, adding more liquid if necessary 9. Roll or flatten out dough to 1½ cm (½ inch) thick 10. Cut out rounds with 5cm (2 inch) cutter and place on the baking tray. If there is any dough left re- shape the remaining dough into a ball, flatten slightly and cut into rounds. 11. Place the scones on top of the chicken mixture. If there are any left place on a baking tray to cook separately 12. Brush the scones with beaten egg for a glossy top 13. Bake for 20 minutes until well the chicken mix is bubbling and the scones are well risen and golden brown 14. Serve on its own or with extra vegetables or salad.
We were fortunate to secure the services of professional photographer Penny Bird https://www.pennybird.co.uk/ who came to one of our Larder Louts cooking lessons to take photos for us to use in our publicity. The gentlemen attending were delighted at the prospect of being our new poster boys and we were very pleased with the results. Some of the photos can be found on our website .... see what you think!
We have just finished our latest series of cookery classes for older people. We had 12 gentleman join us for the 3 classes in Cornelia's Coffee Shop in St NIcholas' Church, Harpenden. Over the 3 weeks we made Chicken, Bacon and Tomato Cobbler, Victoria Sandwich Cake, Fish Pie, Apple Brown Betty, Quiche Lorraine and a Lemon Cheesecake. The course was very lively and everyone was very proud of what they achieved. The feedback was overwhelmingly positive and the most frequent comment was that they wished they could come every week! The recipe for our traditional, delicious and seasonal pudding Apple Brown Betty can be found below.
INGREDIENTS Between 300 and 350g (12 - 14 oz) dessert apples 1 -2 tablespoon sugar ( according to taste and the sweetness of the apples) 2 tablespoons raisins or sultanas 1 tablespoon water 75g (3oz) bread (about 2 slices) 25g (1 oz) Butter (2 tablespoons) ½ teaspoon cinnamon, mixed spice, or ginger (optional) 2 tablespoons demerara sugar