For the Foodies Challenge, Charlotte made us all hungry! If you want to do the same with your guests, or just enjoy a treat! You've come to the right place, I promise.
Ingredients For
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x 1
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x 1
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x 1
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x 4
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x 1
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x 1
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Preparation
1
Make the chicken stock with the bones, neck, and chicken wings, a thumb-sized piece of ginger lightly crushed with the side of a knife, and 1 spring onion. Cook to reduce liquid.
2
Wash and chop the leek, Swiss chard, carrot tops and fennel. Generously salt the vegetables and leave to rest for at least 30 minutes to draw out the moisture.
3
Add a pinch of salt to the flour; slowly pour a trickle of water over the flour while stirring to form small lumps. Once almost all the flour has formed lumps, knead it with your hand for a few minutes. Cover with film and leave to rest.
4
Make a quick brine with the sugar and black vinegar and marinate the chopped garlic.
5
Chop the chicken**
**meanwhile make the dessert.
6
Shake the moisture from the vegetables as you rinse them with water.
7
Make the stuffing with the vegetables, chicken, soy sauce, sesame oil, diced peppers, diced ginger, muscadet and chicken stock. Taste.
8
Roll the pastry into 15 cm circles, fill and close.
9
Heat oil and butter in a pan, fry on both sides until golden brown and well cooked.
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