TOMeats
We are indeed much more than what we eat, but what we eat can nevertheless help us to be much more than what we are.
(Adelle Davis 1904-1974)
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What to do with excess pastry? In Belgium we call’m Appelflap but in english it should be something like apple turnover, what a silly name ;)
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Chicken croissant, spinach and fried potatoes
A friend asked me for this recipe so I thought I’d make this dish again and have some fun in stead of just writing it down. Guilty, I didn’t make the puff pastry myself.. I just bought it! I use the rolls you can find in the fridge, the blocks you find in the freezer take a long time to unfreeze and I don’t think that far ahead ;)
Before anyone gives comment, yes this recipe comes from Jamie Oliver.For the filling you can choose various combinations, this time I used mushrooms, shallots, garlic and chive. You can always glaze the ingredients in some olive oil before putting it in, maybe I should’ve done that because the shallots had quite a strong taste. Another very nice combination is minced meat-shallot-garlic-chive.
Take one half of a double breast, cut it open and spread it out. Put filling in, roll up and put a skewer in. Then make a large strip of pastry, and just wrap it around the fillet overlapping the previous strip. Make sure your ends are well wrapped. Then brush some egg yolk on top so it gets a nice brown color!
For the sauce I glazed a shallot with garlic, quench with white wine, add thyme-laurel-rosemary and reduce till 1/3 is left. Then poor through sieve, add cream and grained mustard and put on small heat thill the sauce thickens.
I served it with some nice young spinach and fried potatoes, njam!
