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Thursday, 17 September 2015

Chiken and fennel tartles

Chiken and fennel tartles


Ta make :
400g/14 oz chiken stock
125ml/4fl oz chicken stock
400g/14oz cooked boneless chicken
1 tbsp olive oil
1 tbsp lemon juice
1tbsp mayonnaise
½ tsp mild papreka
Pinch of  cayenne
1 lemon
For the pastry:
100g/4oz butter,diced
200g/7oz wholemeal flour
Pinch of ground aniseed
Pinch of ground fennel seed
½ tps baking powder
Salt and freshly ground papper
2 x size 3 aggs, lightly beaten

Preparatian time:
1½ hours

Nutrition valie:

Analysis per tartle,approx:
·        1600kj/380kcal
·        18g protein
·        22g fat
·        27g carbohydrete

Make a dough white the butter,flour,aniseed,feenel seeds,baking powder,apinch of salt and pepper and the aggs,knead lightly until smooth. Trime and wash the fennel,reserving the feathery leaves. Cute the fennel into matchstick strip.
·          Place the chicken stoke in a pan,bring to the boil and add the fennel strips.Lower the heat,cover and simmer for 15 minutes.Drain and set aside
·          Grease 6x8 cm/3 ince tartle tins
·          Roll out the dough on a lightly floured work surface.Cute out 6 circles,slightly large than the tine, line the tins whith the dough circlies, prick  the bases,and bake in apreheated oven at 180/350/gas mark 4 for 15 minutes
·          Remove the pastry cases from the tins and transfer casevully to a wire rack to cool
·          Dice the chicken and mix white the fennel,oil,lemon juice,mayonnaise,paprika and cayenne
·          Slice the lemon
·          Fill the tartlet cases white  with the chicken and fennel mixture,and genish white the lemon slices and reserved                 fennel leaves




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