New family cook book from Aggie MacKenzie

I want to tell you about a lovely new family cook book by Aggie MacKenzie. Aggie is better known for her ‘How Clean Is Your House?’ TV show, but here she demonstrates she is more than competent in the kitchen too.

The new family cook book has some inspiring (and delicious!) recipes for all the family to enjoy. Got fussy eating kids? Bet they wolf down the Creamy Chicken & Mushroom pie – with extra ingredients including leeks, carrot, celery, potatoes and handful of button mushrooms!

There is nothing more rewarding than seeing empty plates and this family cook book will deliver just that. The recipes are easy to follow, so why not get the kids involved in creating a dish everyone will enjoy. In my experience, if the children are involved in the prep they are more likely to enjoy the food – and it can be fun for everyone too.

You can buy Aggie MacKenzie’s Family Cook Book at amazon from December 2nd, just click on the link.

Aggie Mackenzie’s family cook book is a wonderful addition to any kitchen and would make a lovely Christmas gift too. As a teaser, we have listed two recipes below (including that Creamy Chicken & Mushroom pie).

My mum’s award-winning shortbread – Recipe taken from Aggie’s Family Cook book by Aggie MacKenzie, published by Pavilion. Recipe images © Chris Terry.

So called because whenever there was a country show when we were growing up, my mum would always be asked to enter her bakes for the competitions. The shortbread won first prize every time. The trick is to shape it, leaving a gap between the edge and the rim of the tin, then bake until it’s golden, taking it as far as you can without over-browning.

Prep: 10 minutes, Cook: 40 minutes, Makes 16 pieces

200g/7oz/scant 1½ cups plain (all-purpose)
flour, sifted, plus extra for rolling out

50g/1¾oz/1⁄3 cup cornflour, sifted

175g/6oz/1½ sticks butter, softened and diced

75g/2¾oz/scant ½ cup golden caster
(superfine) sugar, plus extra to sprinkle

Preheat the oven to 170°C/150°C fan/325ºF/gas mark 3.

Put both flours, the butter and sugar into a food processor and whiz until the ingredients come together to make a soft dough.

Divide the mixture in half and roll one piece out on a clean, lightly floured work surface into a round measuring 16cm/6¼in in diameter. Lift into an 18 or 20cm/7 or 8in round non-stick sandwich tin and press a fork along the edges.

Prick all over with the fork right through to the tin. Do the same with the other round in a separate tin.

Bake both tins in the oven for 40 minutes.

Take out of the oven and mark into triangles straightaway. Sprinkle with sugar, then leave in the tins to cool.

Storage ~ Store in an airtight container  for up to five days – if they don’t go as soon as you’ve baked them!

Yummy creamy chicken and mushroom pie – Recipe taken from Aggie’s Family Cook book by Aggie MacKenzie, published by Pavilion. Recipe images © Chris Terry.

This has become a family favourite and is good to make when you have some leftover chicken from a roast, as you just need to supplement it with a couple of extra thighs.

Prep: 30 minutes Cook: 1 hour Serves 4

For the pastry

200g/7oz/scant 1½ cups plain (all-purpose)
flour, sifted, plus extra to dust

Salt and freshly ground black pepper

50g/1¾oz/scant ½ stick butter, chopped

50g/1¾oz/3½ tbsp goose fat

1 medium egg yolk, beaten, or a little milk

For the filling

3-4 chicken thighs, skinless and boneless,
plus any leftover chopped roast chicken

600ml/1pt/2½ cups hot chicken stock

1 bay leaf

30g/1¼oz/generous ¼ stick butter

1 leek, 1 carrot and 1 celery stick, sliced

300g/10½oz potatoes, cut into bite-size pieces

A handful of button mushrooms, sliced

1 tbsp plain (all-purpose) flour

150ml/5fl oz/2⁄3 cup double (heavy) cream

1 tsp Dijon mustard

1 tbsp chopped fresh chives or tarragon

Make the pastry. Put the flour and a pinch of salt in a food processor. Add the fats and whiz until it looks like breadcrumbs. Add 1-2 tbsp cold water and pulse until it just comes together. Tip into a bowl and knead gently. Wrap in clingfilm and chill for 30 minutes.

Put the chicken thighs in a pan with the stock and bay. Season, cover and bring to the boil. Reduce the heat and simmer for 12-15 minutes. Melt half the butter in a separate pan and sauté the leek, carrot, celery and potatoes until golden. Season.

Whip the bay from the chicken, then chop and spoon it (plus any leftover roast chicken) and the veg into a 1.6ltr/2¾pt/3½pt ovenproof dish with the mushrooms, leaving the stock in the pan.

Preheat the oven to 200°C/180°C fan/400ºF/gas mark 6. Bring the stock to the boil and reduce to half. In a separate pan, melt
the remaining butter and stir in the flour, cooking for 1 minute. Add the reduced stock, stirring. Simmer for 1-2 minutes, then add the cream, cooking for 2 minutes, until syrupy. Stir in the mustard and chives and season. Pour this over the chicken and veg.

Roll out the pastry to fit the dish on a lightly floured work surface. Put on top of the chicken and veg. Press a fork around the edge and cut two holes in the top. Brush with beaten egg or milk. Bake in the oven for 40 minutes, until golden and bubbling.

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