So, since my personal shopper is not adept at buying fresh mushrooms, the last lot, way past its best, showing his inexperience, and I can't explain how I choose chicken, I must be very picky, I thought I'd try some canned goods as substitutes, failsafe shopping.
Some meals you cook, some you assemble, and this was to be about assembly. And since I couldn't be bothered to make a pastry for this pie I thought, ha, all that big talk about not using potato flakes as mash, take it back, because you're about to.
The idea is a pie with chicken, mushrooms, onions, garlic, carrots, and a lid of mashed potato. If the meat were beef, it would be cottage pie, lamb would be shepherd's pie, what would chicken be? Chicken farmer pie?
Anyway, here's the mise en scene, as drama folk say.
And by the time I'd rinsed the mushrooms, drained the chicken, steamed the carrots, chopped and slow sizzled the onions and garlic and mixed the mash, added the cumin and fresh minced Thai basil, it felt a lot like cooking to me.
Always good to cook in cast iron. I originally thought the souffle bowl would be good, but it turned out to be too big, so it became the mixing bowl.
Here's the doings, next time I'll precook the mushrooms on top of the stove, and add more salt
And here's the lid, paprika shaken about, little design forked (!) in, this was fun, like playing with that chocolate bark I did for Valentine's.
Verdict: not too bad. Four meals here. And if I still like it at the end, I have enough ingredients to do it again. But I think real mash next time. And maybe I'll venture to the Asian store for good mushrooms. They get them from Kennet Square, good regional source.
This isn't designed to be a food blog, but my life's a bit more solitary nowadays, like a lot of us, and it's an interesting topic.
Except for the friends who wait patiently for me to get on to something they want to read! Years ago I was one of them. So I try for variety. And since there's my parallel blog Art blog, there's stuff going on over there, too.
Always something.
