By Christine Salins.
The beautiful photography in Miguel Maestre’s latest book, Feast (Plum, $39.99), was shot at his Sydney home and features his family, something which seems entirely appropriate in these Covid times when home and family are everything.
The popular chef and co-host of The Living Room – originally from Murcia in the south of Spain, but now firmly at home in Australia – loves to make food to share.
His dishes are hearty, abundant and generous, with a nod to his Spanish heritage but perfectly at home in an Australian kitchen.
At all times, his warm personality shines through the pages of this collection. Whether you’re getting together for brunch, wanting to try some new dishes for a family celebration, or looking for something quick and easy to make on a weeknight, there are so many bold and exciting flavours to discover.
Among the recipes are innovative vegetable dishes, brunch favourites, pies, salads, delicious Christmas recipes, cakes and desserts, interesting mains, and smaller dishes to mix and match in classic share-plate style.
As well as Spanish classics such as patatas bravas and churros, there are dishes with a Spanish twist, such as Jamon & manchego jaffles, Chicken & chorizo paella, and a Family heirloom Spanish chicken pie.
The book begins with a handy section on essentials from the Spanish kitchen, and the recipes are accompanied by personal notes, tips and anecdotes for added colour. The Fun Guy Chicken Pie here is a one-pot dish, delicious and easy to prepare, making it ideal for a dinner party or mid-week dinner.
Fun Guy Chicken Pie
Serves 4
1 tablespoon olive oil
40 g butter
1 onion, grated
1 carrot, grated
1 tomato, finely diced
600 g chicken thigh fillets, cut into 2.5 cm cubes
1 tablespoon plain flour
100 g swiss brown mushrooms, sliced
1 teaspoon Dijon mustard
2 tablespoons creme fraiche (or thickened cream)
350 ml chicken stock
a few thyme and rosemary sprigs
½ teaspoon ground or freshly
grated nutmeg
salt flakes and freshly ground black pepper
50 g grated cheddar
1 sheet frozen puff pastry, thawed
1 egg, lightly beaten
green salad, to serve
Preheat the oven to 170°C (fan-forced).
Heat the oil and half the butter in a flameproof pie dish or round baking dish over medium heat, add the onion, carrot and tomato and cook for a few minutes until softened.
Add the chicken, flour and remaining butter and cook, stirring, until nicely browned all over. Add the mushroom, mustard, creme fraiche and stock and stir well to combine. Add the thyme, rosemary and nutmeg, season with salt and pepper and simmer for 4 minutes or until the sauce has thickened slightly.
Take the dish off the heat and sprinkle over the cheese. Remove and cool in the fridge for 10 minutes, then cover the filling with the puff pastry. Trim off the excess and crimp around the edge to seal. Brush with the beaten egg and bake for 15 minutes, or until puffed and golden. Serve with a fresh salad.
Recipe and image from Feast by Miguel Maestre, published by Plum, RRP $39.99, photography by Jeremy Simons.
