The Kitchen Diva
Tiger Loves His Pie...
Kate Flower 4 December, 2009 - 5:04 PM
(Photos & Styling: Camille Smetana)
Tiger, Tiger, Tiger. What have you been up to?? It's reassuring to see Mr Nice Guy, Tiger Woods may have a skeleton in his golf bag after all.
Releasing a statement on his website Tiger has said: "I have let my family down and I regret those transgressions with all of my heart. I have not been true to my values and the behavior my family deserves. I am not without faults and I am far short of perfect. I am dealing with my behavior and personal failings behind closed doors with my family. Those feelings should be shared by us alone." His groveling apology goes on and on you can read it all here.
What ever the real story I think Tiger's wife deserves a nice home cooked meal made by the hands of her hopeless hubby no less. Here is a recipe for marital success Tiger. Try this heart warming pie on the family and put yourself back in the good books.
Chicken, Spinach, Feta and Fennel Pie (serves 6)
Ingredients
2 tbsp olive oil
1 med red pepper finely chopped
1 desire potato finely chopped
½ fennel bulb finely chopped
3 garlic clove finely chopped
3 chicken thigh chopped .5cm
1 zucchini grated
12 silver beet leaved washed, stalked and chopped
2 tbsp fresh dill chopped
100g feta crumbled
Zest of 1 lemon
Salt and pepper
1 egg
¼ cup bread crumbs
100g butter melted
10 sheets filo pastry
Method
In a large fry pan, heat olive oil over medium heat. Add red pepper, fennel and potato then cook for 7-10 minutes until softened. Add garlic and chicken and cook for a further 5 minutes. Add zucchini and cook for a couple of minutes then crumble in feta and add the dill, spinach and lemon zest. Turn off the burner under the pan and allow the spinach to wilt with the heat of the ingredients. Season to taste and allow to cool in the pan slightly. Preheat oven to 170C (fan forced) or 190C (not fan forced). Brush a 23cm spring-form tin with butter. Lay the filo pastry out flat and cover with a damp tea towel. Take out one sheet of pastry at a time and lay flat on the bench. Brush with melted butter, fold in half then brush the top with butter again. Lay this into the bottom of your tin with some pastry coming up the side of the tin. Repeat the process with a further five sheets of pastry to cover the base and sides of the tin well. Stir the egg and bread crumbs through the pie mix then fill the pastry case with the pie mix and fold any corners in over the top. Butter fold and butter each of the remaining four sheets of pastry as before and use them to create the top of the pastry case. You can fold edges under to neaten the appearance. Bake for 30-40 minutes or until golden and crisp. Serve with salad.
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