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Thursday, 17 September 2015



To make serve 8:
2 x 1kg/2 ¼ lb chickens,with giblets
100g/4oz rindless smoked bacon
1 tsp dried thyme
1 tsp dried sage
Salt and freshly ground wihite pepper
100g/4oz mushrooms
10 large savoy cabbage leaves
2 eggs
2 tbsps fine chopped fresh parsley
125ml/4fl oz double cream
15g/ ½ oz butter

For the pastry:
300g/10oz flour
1 egg
125ml/4fl oz lukewarm water
1 tbsp sunflowe oil
2 tbsps flour oil
75g/3oz butter

Preparation time:
1 ½ 

Baking time:
30 minutes

Nutritional value:
Analysis per serving,apprpx:
·        3000kj/710kcal
·        61g protein
·        40g fat
·        30g carbohydrate

Skin the chickens and remove the breasts,Cut the remaining meat from the bones and dice,Trim the chicken livers,wash,apt dry and dice,Cut the bacon into 1cm/ ½ -inch wide strips.

Place the chicken and the bacon on a plate,sprinkle over the thyme and sage,and season to taste with salt and papper,set aside in the refregerator for 30 minutes,finely slice the mushrooms,Wash the cabbage leaves ,pat dry and remove the stalk.

Make the pastry,Sift the flour onto a clean work surface,add the egg ¼ tsp salt and half water ,and knead into a smooth dough,Add a little more water,if necessary,The dough should be smooth and shiny,shape the dough into a ball,brush with the oil,cover and set aside to rest for 30 minutes.

Put the chicken meat ,apart from the breast,through a mincer twice,on its finest setting,Put the minced meat in a bowl over ice cubes,stir in the aggs,parsly and cream,Season to taste with salt and papper,Cover and set aside over the ice for 30 minutes,cit the chicken breast into 2cm/3/4-inch wide strips.

Melt the butter,and stir-fry the chicken breast and the livers and over a high heat for 2 minutes,Drain on kitchen papper and set aside,Roll out the dough on a lightly foured work dough on a lightly floured work suface to a large,paper thin square,Trime off any thick edges,Melt 50g/2oz of the butter and brush over the dough.

Sprread half the chicken stuffing over the cabbage leaves,Place the strips of breast meat and the strips of breast meat and the diced liver in the centre,cover with the remaining stuffing .Place everythinf on the dough and roll up,Shape the pastry roll into a horse shoe and lay on the baking sheet,mealt the remaining butter,and brush half of it over the pastry roll.

Bake in a preheated oven at 200//gas mark 6 for 30 minutes,durung the baking time,Brush the pastry roll frequently with the remaining melted butter,Cut the chicken strudel into 16 equal portions,and serve hot with a colourful mixed salad.

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