recipe comes from Judy Ridgway
- you can visit her website by clicking
has been tasting, talking and writing about olive
for twelve years or more since she co-authored
The Pocket Guide to Oils Vinegars and Seasonings.
This was followed up by a paper on Taste and Flavour
in Olive Oil written for the European Commission
in 1992 (about to be re-issued in updated form)
and then The Olive Oil Companion which is still
just about in print.
Before working with co-author Mark Lake on the
first book Judy says that she hardly used olive
oil and now she hardly uses anything else. "Mark
was a real lover of olive oil and he opened my
eyes to the fact that olive oil is not just olive
all. They all taste quite different", says
The taste and flavour aspect of foods fascinates
Judy and she tastes olive oils at every opportunity.
As a result she was invited to sit on the judging
panel for the prestigious Leone d'Oro awards for
olive oil in Italy for five years from 1996 to
As well as tasting oil, Judy regularly travels
to the producing countries and recently visited
the southern hemispere to look at olive oil there.
Her work includes tutored seminars, tasting classes
She has written more than 50 books on food and
wine and her book The Wine Tasting Class was nominated
for the Julia Child awards in America.
British and Irish cuisines are littered with pies
of various kinds. Here the traditional short crust
pastry is replaced with filo pastry brushed with
with a tossed salad or stir-fry vegetables and
chicken breast fillets, skinned and boned
4 medium sized trimmed leeks (approx: 300g),
salt and freshly ground black pepper
4 tablespoons olive oil
3 level tablespoons plain flour
1 egg, beaten
6 sheets of filo pastry
the oven to 200ºC / 400ºF / Gas 6
and brush a shallow 26cm x 16cm x 3 1/2cm baking
or flapjack tin with a little of the oil.
the chicken fillets in a saucepan with the leeks,
milk, seasoning and nutmeg. Bring to the boil,
reduce the heat and cover with a lid. Simmer
for 15 - 20 minutes until the chicken is cooked
the liquid into a jug, squeezing out as much
liquid from the leeks as possible. Cut the chicken
into chunks and keep on one side with the leeks.
one tablespoon of the olive oil in a small saucepan
and stir in the flour. Cook over a medium heat
for a minute or so and then add the liquid from
the chicken. Stir until the mixture thickens
and boil for two minutes, stirring all the time.
Remove from the heat and stir in the beaten
the first sheet of filo pastry to fit the tin
and brush with olive oil. Arrange in the tin
so that it lines the base and the sides. Brush
two more sheets with olive oil and place on
the pastry base with the chicken and leeks and
pour the sauce over the top. Brush three more
full size sheets with olive oil and fold over.
Place each one on top of the pie. Brush the
top layer with more olive oil.
into four quarters with a sharp knife and place
in the pre-heated oven. Bake for 20 to 25 minutes
until crisp and golden.
Judy's web site
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