Chicken Honey Mustard Pie Food

CHICKEN HONEY MUSTARD PIE

Steps:

• Cut chicken into bite-size chunks, and marinate in soy sauce.
• In a lightly oiled saucepan, saute onion and garlic over medium-high heat until onion in soft but not brown. Add chicken pieces, and saute until chicken is cooked through. Stir in chicken broth, carrots, honey, mustard, parsley, salt and pepper. Mix cornstarch with a few tablespoons of water to make a paste. Bring chicken mixture to a boil, and stir in cornstarch mixture. Cook, stirring constantly, until thick. Mixture should get pretty thick: add more cornstarch mixture if necessary.
• Pour chicken mixture into pie shell. Top with crust, cutting small slits in top to let steam escape.
• Bake at 425 degrees F (220 degrees C) for 15 minutes. Reduce heat to 350 degrees F (175 degrees C). Bake 30 minutes more, or until crust is golden brown.

HONEY & MUSTARD HAM HOCK PIE WITH FLAKY CHEESE PASTRY

Steps:

• For the pastry, wrap the butter in foil and place in the freezer the night before you need it. Put the ham hocks, bay leaves and peppercorns in a large pan. Cover with water and a lid, and simmer for 3 hrs or until really tender - you may need to top up the water level during cooking. (Alternatively, cook in a slow cooker for 6-8 hrs.) Leave to cool in the liquid, then chill overnight if you have time.
• To make the pastry, tip the flour into a big bowl with 1/2 tsp salt and the mustard powder. Hold the butter block in the foil (peeling back a little at a time as you need to) and coarsely grate straight into the bowl of flour, dipping the end of the butter into the flour every so often - this helps to stop all the butter clumping together. Grate in the cheese too. Use a cutlery knife to lightly stir together, then stir in 175-200ml cold water to bring the dough together. Wrap in cling film and chill for 30 mins.
• Meanwhile, cook the potatoes in a pan of boiling water for 8 mins or until just cooked, then drain. Melt the butter in another large pan and add the shallots. Cook gently for 10-15 mins until tender and golden, shaking the pan now and then to roll them around in the butter. While they cook, drain the ham hocks, reserving the cooking liquid - the meat should be nice and tender. Shred with two forks, discarding the fat and bones.
• When the shallots are tender, scoop them out of the pan and add to the ham. Add the flour and mustard powder to the butter, stirring around the pan to make a paste. Cook for 1-2 mins, then splash in a little of the milk, stirring until smooth. Continue adding the milk, bit by bit, stirring well after each addition, until you have a very thick, smooth sauce. Add enough of the ham's cooking liquid to thin the sauce to a double cream consistency, about 300ml. Taste and season with pepper - it should be salty enough from the ham stock, but add a little extra if it needs it. Stir in the ham, potatoes, shallots, wholegrain mustard, honey and parsley, then leave to cool.
• Heat oven to 200C/180C fan/gas 6 and place a baking sheet on the middle shelf to heat up. Remove the pastry from the fridge. Divide into 2 balls, one a little larger than the other - keep the smaller one wrapped until later. On a lightly floured surface, roll out the large ball of dough to the thickness of a £1 coin. Use this to line the base of a 23cm metal pie plate or shallow cake tin. Fill with the pie filling, then brush the edges with a little beaten egg. Roll out the remaining pastry, lay over the top, then trim the excess. Crimp the sides of the pie, if you like. Brush with more egg wash and poke 2 steam holes in the top with a sharp knife. Place the pie on the hot baking sheet and bake for 45-50 mins until crisp and golden. Serve piping hot with green veg and gravy, if you like.

BAKED HONEY MUSTARD CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Sprinkle chicken breasts with salt and pepper to taste, and place in a lightly greased 9x13 inch baking dish. In a small bowl, combine the honey, mustard, basil, paprika, and parsley. Mix well. Pour 1/2 of this mixture over the chicken, and brush to cover.
• Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving.

HONEY-MUSTARD CHICKEN

Steps:

• In a small saucepan, combine the pineapple juice, honey, mustard and ginger; bring to a boil. Combine cornstarch and water; gradually whisk into honey mixture. Cook and stir for 2-3 minutes or until thickened. Reserve 3/4 cup to serve with chicken if desired., Baste chicken with remaining glaze. Grill, covered, over medium-low heat for 30 minutes. Turn chicken; brush again with glaze. Grill, uncovered, for 20 minutes or until juices run clear. Serve with reserved glaze if desired.

CREAMY HONEY MUSTARD CHICKEN OR HAM CASSEROLE

Steps:

• In a large bowl, combine the soups, mayonnaise, milk and honey mustard.
• Stir in the hash browns, chicken or ham and mushrooms. Transfer mixture to a greased 13x9x2 baking dish.
• Cover and bake at 350 degrees for 45-50 minutes.
• Uncover and bake 15-20 minutes longer or until bubbly.
• Turn on the broiler for 2-3 minutes to brown the top if desired.

TONY'S CHICKEN TENDERS WITH HONEY MUSTARD SAUCE

Steps:

• Preheat oil to 350 degrees F.
• Cut the chicken breasts into long strips and set aside.
• Beat the 3 eggs in a separate bowl and measure the flour into another separate dish.
• Measure the panko into a pie plate or shallow bowl and season with garlic powder, lemon-pepper, cayenne, salt and pepper.
• Dip the chicken strips into the flour, the beaten egg and then dredge them into the seasoned panko.
• Fry in the hot peanut oil for 6 to 8 minutes, until golden brown, and remove to a paper towel lined sheet tray. Serve with honey mustard sauce.
• For the honey mustard dressing, mix the last five ingredients together in a small bowl and season with salt and pepper. The sauce can be held in the refrigerator for 1 week.