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Topic: What to serve with Chicken Pot Pie?  (Read 742 times)
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« on: May 30, 2008 03:15:53 AM »

It's autumn where I live and I am having my Girlfriends around for a "Comfort Food" lunch on Sunday because it feels like winter already and it's flipping cold. I am making Delia Smith's Chicken and Leek pot pie but I'm really not sure what to serve alongside the pie? Any ideas for winter comfort accompaniments? ... I am also making apple and peach crumble with double thick cream to serve for dessert...

Any ideas would be fab!
« Reply #1 on: May 30, 2008 04:17:42 AM »

How about some steamed green beans and a salad?  If no one is allergic, green beans with toasted almonds make for a tasty side dish. 

Here are some recipes from t my favorite cookbook, Cooking by the Seasons:

Mesclun Salad with Apples and Toasted Walnuts

6 cups mesclun salad mix (these are usually in bags or plastic containers with the rest of the salad mixes)
1/2 red onion, sliced thin
1 tart apple, peeled,cored, diced
2 Tbsp raisins
1/4 cup walnut pieces, lightly toasted on a baking sheet

Ginger Citrus Vinaigrette
2 Tbsp sesame oil
1 Tbsp lime juice
1 Tbsp lemon juice
1/2 tsp fresh minced ginger
sea salt
black pepper, freshly ground

Combine salad ingredients in a chilled salad bowl and dress with the vinaigrette.  Serves 4.

Gingered Green Beans with Hazelnuts
2 Tbsp canola or sesame oil
4 garlic cloves, minced
2 inches fresh ginger, peeled and finely cut into thing sticks
1 lb green beans, stemmed
1 Tbsp tamari or soy sauce
1 Tbsp sesame oil
1 Tbsp honey
1 Tbsp dry sherry
1/2 tsp chili powder
sea salt
black pepper, freshly ground
2 Tbsp chopped hazelnuts

In a nonstick skillet, heat the oil over medium heat and saute the garlic, ginger, and a pinch of nutmeg for about 1 minute.  Add the green beans and stir for 1 minute. 
In a measuring cup, combine the soy sauce, oil, honey, sherry, chili powder, and seasonings and mix well.  Pour over the green beans and lower the heat, cooking until the beans are tender-crisp.  Toss in the chopped hazelnuts and serve immediately.

You could omit the ginger in the beans if you are also serving the salad, in case of ginger overload. Smiley

I hope this helps. If you're not familiar with the measurements in the recipe, I included the conversions as well.

Tablespoon = 16 ml
teaspoon = 5 ml
1 cup = 225 ml

« Reply #2 on: May 30, 2008 04:49:36 AM »

Thank you so much CraftyZedral - these look very yummy! I am not the best cook, but my aim is to expand my repertoire. Thank you for the recipes and ideas I'm going to give these a go and let you know how it goes Smiley
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