Tuck into winter with The Table Bay

Try your hand at this sumptuous winter recipe from The Table Bay.

Winter is synonymous with heartwarming comfort food. Sun International chefs serve sumptuous meals based on fresh ingredients that are a hit during the cold season. Wesli Charles Jacobs, executive sous chef at The Table Bay, shares his tried-and-tested recipe for chicken and mushroom pie to try at home!

Chicken and mushroom pie

Jacobs describes his chicken and mushroom pie as a wholesome dish for the whole family to enjoy on cold winter days. He says his cooking style is simple and contemporary, and includes twists on old favourites.

A believer in fresh, sustainably and locally sourced ingredients, Jacobs was an instant fit when he joined the property at the end of 2019. He takes pride in forging close relationships with suppliers who deliver fresh, high-quality produce.

“Think great grass-fed beef, free-range chicken, and sustainably fished seafood.

We keep it local wherever possible, and many of our vegetables, edible flowers and micro-herbs are grown within a five-kilometre radius of the hotel. This means our menus change daily,” he explains.

Serves: 4

Prep time: 20 minutes

Total time: 45 minutes

INGREDIENTS

• 3 boneless and skinless chicken breasts, cubed
• 150g button mushrooms, quartered
• 1 small onion, chopped
• 1 garlic clove, finely chopped
• 50g butter
• 2 tbsp plain flour, plus more for dusting
• 300ml milk
• 200ml chicken stock
• 200g peeled baby carrots
• 100g leek stems, quartered
• 100g green beans
• 20g micro-greens
• White pepper to season, freshly ground
• 2 tbsp chives, chopped
• 2 tbsp parsley, chopped
• 60g grated cheese
• 1 egg, beaten
• 2 tbsp olive oil
• Salt to season

METHOD

1. For the cheese pastry, sift the flour and salt into a bowl. Dice the butter and lard, then rub into the flour mixture with your fingertips until it resembles fine breadcrumbs.
2. Mix in the grated cheese, adding one beaten egg to bring the mixture together as a firm dough. Knead lightly and wrap the dough in cling film. Chill until required.
3. Preheat the oven to 200°C.
4. Heat the oil in a frying pan, add the chicken breasts and cook until it starts to turn white. Add mushrooms and continue to fry until the chicken is golden-brown and the mushrooms have released all their moisture. Remove from the pan and set aside.
5. Add a touch more oil to the same pan and sweat the onion and garlic clove until softened. Remove from the heat and set aside with the chicken and mushrooms.
6. Melt the butter in a saucepan, stir in the flour and cook for about three minutes, stirring constantly until it has formed a thick smooth paste.
7. In a bowl, mix chicken stock, milk, white pepper and salt together. Pour the liquid slowly into the flour mixture, whisking constantly on a medium heat until smooth. Reduce the heat and simmer, stirring constantly for about five minutes or until the sauce has thickened.
8. Stir in the parsley and chives and pour the sauce over the chicken and mushroom mixture. Mix well, then spoon into a pie dish and leave until completely cool.
9. Roll out the cheese pastry dough on a lightly floured surface until it is the thickness of a pound coin (around 3mm). Brush the edges of the pie dish with one beaten egg; lay the pastry on top, press down the edges, and trim. Brush the top of the pie with beaten egg.
10. Make two or three slits in the top of the pie to allow steam to escape. Bake the pie in the oven for 20-25 minutes, or until golden-brown on top.
11. Sautée baby carrots, leeks, and green beans in a pan until tender. Serve vegetables alongside baked pie and garnish with micro-greens.