Home Alone

Eggs With Truffle Oil and Other Yummy Bits

It was my daughter’s last day of formal classes of high school yesterday and today they celebrated ‘muck up’ day. This is where they go to school in fancy dress and celebrate by throwing water bombs and flour at each other (eggs are now banned because they smell after a while). The school put on a bit of a carnival themed celebration for them. They had a bucking bronco, bouncy castle, photo booth and lots of carnival style food.

So, my baby has grown up!

13 years of school have flown by as I can clearly recall taking her to her first day of primary school and her first day of high school. Next Thursday her final exams begin – 5 exams over the next couple of weeks and it will all be over. It’s been a tough year. She’s learned a lot and we’ve had a few tears stemming from the pressure of this final year. But today, it was all about celebrating and the school recognising how wonderful this group of kids have been throughout the year.

So, she’s out at her best friend’s place tonight celebrating with the girls…no doubt as they are now all 18 years old, there may be some alcohol involved. Having said that, my daughter has not taken after me in the alcohol department. One glass of something that resembles and tastes like lolly water is enough for her and she tells me she likes Cider – go figure – No Vodka?

My man is on a ‘man date’ watching some manly film with his best mate, so I’m home alone for a few hours. I seriously can’t remember the last time I came home from work to an empty house – and by empty I mean it’s only me, the dog and the cat. Luckily as soon as they are fed they settle down for a very long sleep and there’s total silence.

My friend took a bunch of kids on an excursion today to ‘The Victoria Market’ and she was so kind as to bring back for the rest of us in our office some d’Affinois cheese (we call it Shar Pei cheese as the white rind is so wrinkly – like my dog which happens to be a Shar Pei). I love this cheese. It is so creamy but very high in fat which is probably why I like it.

Being on my own meant that dinner was all about me and I wanted, as Nigella says, “Minimal effort for maximum pleasure.”

This was the total opposite to last night’s post of exploding parsley for the white bait. Tonight everything was done quietly and gently with a dreamy look in my eye and I loved it!

Eggs with truffle oil, some creamy, dreamy d’Affinois, caramalised onion jam, slices of home made fennel salami and a glass of chilled white wine.

Now to chill out on the couch before the man gets home.

Cheers to great tasting simple food and wonderful wine!

Chicken and Leek Pie

Friday Night Chicken and Leek Pie

Yesterday was our annual athletics day which meant herding hundreds of high school kids onto buses and driving out to a cold, bleak athletics track so most of the kids could just sit around and we could freeze our asses off. We don’t tend to take these things too seriously here so most schools are not equipped with their own tracks and so on.

To say that I would rather teach all day, plus have yard duty both recess and lunch time as well as have a meeting after school, is understating how I feel about these days. Having my eyes repeatedly stabbed with hot pokers would be less painful. However, we go and we chant for our houses and we have “fun”.

All I could think of was getting home and putting on my pj’s and fluffy slippers and drinking a hot and strong coffee. I also day dreamed about Friday night. Yes, the beginning of the weekend but my chance to come home and finally be able to make a chicken and leek pie.

I have been waiting all week for this but as I was so tired I decided on making the quick version. That is, make everything in one deep dish that can also be used in the oven and top the whole thing with pastry. It’s easy and quick and tastes wonderful.

I’m full and happy right now. Enjoy 🙂

Ingredients

  • 1 tablespoon olive oil
  • 20g butter
  • 750g chicken thigh fillets, trimmed, chopped
  • 2 medium leeks, trimmed, halved, washed, sliced
  • 1/4 cup white wine
  • 2 tablespoons plain flour
  • 1/2 cup chicken stock
  • 1/2 cup pure cream
  • 1 tablespoon fresh thyme
  • 1 egg, lightly beaten
  • 1 sheet frozen ready-rolled puff pastry, partially thawed.

Method

Preheat oven to 200°C/180°C fan-forced. Heat oil and butter in a deep frying pan over medium-high heat. Add chicken. Cook, stirring, for 5 to 7 minutes or until browned. Add leek. Cook, stirring, for 5 minutes or until leek has softened. Add white wine. Bring to the boil. Add flour. Stir for 1 minute.

Add stock and cream. Bring to the boil. Remove from heat. Stir in thyme. Season with pepper.

Fill pie dish with chicken mixture.  Top with puff pastry. Trim excess. Press down edges with a fork to seal. Brush with egg. Bake for 25 to 30 minutes or until golden. Serve with a green salad.

Perfect for a Friday night when you are exhausted after a week at work but want something substantial and yummy!