inthekitchen
Chef Steven Watson Marion Street Eatery Elevated comfort foods have been drawing a dedicated crowd to MSE since opening nearly nine years ago . Steven centres his biscuits and gravy dish around a childhood favourite , bannock . To ensure a flaky dough , he grates in cold butter , which reduces the time needed to incorporate into the flour . Chef hack # 2 : Prebake puff pastry squares for a crisper top on individual chicken pot pies .
Biscuits and Gravy
INGREDIENTS Biscuits 2 cups all purpose flour , plus more in reserve for dusting and correcting 1 Tbsp baking powder 1 tsp salt 1 / 2 cup cold butter , grated 1 / 2 cup cheddar , cubed 1 / 4 cup chopped scallion 1 cup cold water
Chicken 8 medium sized chicken thighs , boneless and skinless 1 tsp garlic powder 1 tsp onion powder 1 tsp dry thyme 1 tsp salt 1 Tbsp ground black pepper 2 Tbsp olive oil
Breading 2 cups flour 1 / 2 cup corn starch 1 Tbsp garlic powder 1 Tbsp onion powder 1 Tbsp dry thyme 1 Tbsp pepper 1 Tbsp salt 3 eggs , whisked well 1 / 4 cup 2 % milk
Gravy 1 cup heavy cream 1 / 2 cup chicken stock 1 / 2 cup white onion , sliced 1 tsp dry thyme 1 Tbsp honey 2 tsp black pepper , ground salt to taste corn starch slurry ( 2 Tbsp each corn starch and water , taste along the way ) 1 Tbsp olive oil
Pickled Onion 1 red onion , sliced thinly into rings 1 cup water 1 / 4 cup white vinegar 1 Tbsp sugar 1 tsp salt
Pickled Cucumber 2 cups cucumber , sliced thin 2 Tbsp garlic , minced 1 cup water 1 / 4 cup white vinegar 1 Tbsp salt 1 tsp dried dill
METHOD Biscuits 1 . Preheat oven to 350 ° F . 2 . Mix flour , baking powder and salt together well . 3 . Add butter and cut into flour mixture .
Continued on page 14 .
12 ciao ! / feb / mar / two thousand twenty-three