Jamie vs Momo #3 – chicken pie / French-style peas / sweet carrot mash / berries, shortbread & chantilly cream
In this weekly series of complete 3-course meals, we’re taking on Jamie Oliver’s 30 Minutes Meals and see if we can make them even better & faster with a little help from our friend Momo the Thermomix.
One thing’s for sure – there aren’t 10,000 things to wash up by the end of it!
Tune back in every Thursday for a new 30 minutes meal. All the previous challenges are available here.
* To ensure Momo & the Gang remains completely free to use, this post may contain affiliate links.
Active time: 25 minutes – Total time: 35 minutes (Momo 2 – Jamie 1)
- 4 x 180g skinless chicken breasts
- A bunch of spring onions
- 150g button mushrooms
- 1 heaped tbsp plain flour, plus extra for dusting
- 2 tsp English mustard
- 1 heaped tbsp creme fraiche
- 300ml chicken stock
- A few sprigs of fresh thyme
- 1/3 nutmeg, for grating
- 1 sheet puff pastry (shop bought or add extra time to make your own)
- 1 egg
- 600g carrots
- a few sprigs of fresh thyme
- 2 little gem lettuce
- 1 tbsp plain flour
- 300ml chicken stock
- a few sprigs of fresh mint
- 480g frozen peas
- 1/2 lemon
Berries & cream
- 400g mixed berries
- Elderflower cordial
- 1/2 lemon
- 2 sprigs fresh mint
- A few shortbread biscuits to serve
- 150ml double cream
- 1 heaped tbsp icing sugar
- 1 tbsp vanilla paste or extract
- Preheat your oven to 200C. Fill and boil the kettle
- CHICKEN PIE – add the roughly chopped spring onions to the mixing bowl. Chop for 5 seconds / speed 5. Scrape down the sides.
- Add the mushrooms. Chop for 5 seconds / speed 3.
- Slice the chicken breasts into 1cm strips. Add to the TM mixing bowl, add a bit of olive oil. Cook for 15 minutes / 100C / Reverse speed low.
- After 5 minutes, while the mixing is still going, add one tbsp flour, 2 tbsp mustard, 1 heaped tbsp creme fraiche, 300ml chicken stock, the thyme leaves, a few gratings of nutmeg and salt & pepper to taste.
- SMASH – in the meantime, peel and slice the carrots in a food processor. Add to a pan of boiling water with a lug of olive oil, a good pinch of salt & pepper and a few thyme tips. Cook for 15 minutes.
- CHICKEN PIE – Lightly dust a clean surface with flour and unroll the sheet of puff pastry. Use a small knife to lightly crisscross and score it. Tip the chicken into an ovenproof dish. Cover with the puff pastry, tucking it in at the edges. Quickly beat the egg, then brush it over the top of the pie. Put in the oven and cook for around 15 minutes.
- PEAS – slice 2 little gem lettuce and add to the mixing bowl with a knob of butter, 1 tbsp flour, and 300ml chicken stock. Tear in the mint leaves. Add 480g frozen peas, the juice of 1/2 lemon, season with salt & pepper. Cook for 10 minutes / 100C / Reverse speed low.
- BERRIES & CREAM – slice the strawberries if using. Put all the fruits into a large serving dish. Add a splash of elderflower cordial and squeeze over the juice of 1/2 lemon. Mix to coat all the fruits, then pick the mint leaves and tear over.
- SMASH – Drain the carrots and serve as is or smash up back in the pan.
- PEAS – Pour in a serving dish and wash & dry your TM bowl thoroughly.
- CHANTILLY CREAM – Insert the butterfly whisk. Add 150ml double cream. Mix for 1 minutes 30 seconds / speed 3 using the simmering basket instead of the measuring cup.
- Add 1 heaped tbsp icing sugar and 1 tbsp vanilla paste or extract. Mix for 1 minute / speed 4.
To serve – take the peas & carrots to the table, then get the pie out of the oven and tuck in!
Take the fruits to the table with the chantilly cream and the biscuits.
How easy was that!
To Freeze: you can freeze the pie, peas & carrots as well as the berries. Simply defrost in the fridge before reheating thoroughly
Delicious. Bon appetit x