2 lb (900 g) smoked bacon joint
350 g (12 oz) celery, cleaned and trimmed
3/4 stick (6 Tbsp) 75 g butter
1/2 level tsp (2.5 ml) ground ginger
1/2 level tsp (2.5 ml) ground cumin
1/2 level tsp (2.5 ml) ground coriander
3/4 cup (75 g) 3 oz plain flour (All purpose)
900 ml (1 1/2 pints) chicken stock
1 tbsp (15 ml) tomato puree (paste)
142 g (5 oz) natural yogurt
50 ml (2 tbsp) chopped fresh parsley
salt and freshly ground pepper
350 g (12 oz) celery, cleaned and trimmed
3/4 stick (6 Tbsp) 75 g butter
1/2 level tsp (2.5 ml) ground ginger
1/2 level tsp (2.5 ml) ground cumin
1/2 level tsp (2.5 ml) ground coriander
3/4 cup (75 g) 3 oz plain flour (All purpose)
900 ml (1 1/2 pints) chicken stock
1 tbsp (15 ml) tomato puree (paste)
142 g (5 oz) natural yogurt
50 ml (2 tbsp) chopped fresh parsley
salt and freshly ground pepper
method
1. Cover the bacon joint with cold water and soak for 2-3 hours. Drain. Place in a saucepan, cover with cold water, bring slowly to the boil and simmer for about 1 hour, until tender.
2. Cut the bacon and celery into 2.5 cm (1 inch) matchstick strips.
3. Melt the butter in a large saucepan and saute the celery with the ginger, cumin and coriander for 5 minutes.
4. Stir in the flour and cook gently for 1-2 minutes, stirring. Remove from the heat and gradually stir in the stock, tomato puree, yogurt and parsley. Bring to the boil and continue to cook, stirring, for 4-5 minutes. Stir in the bacon pieces and season. Leave until cold before filling the vol-au-vents.
2. Cut the bacon and celery into 2.5 cm (1 inch) matchstick strips.
3. Melt the butter in a large saucepan and saute the celery with the ginger, cumin and coriander for 5 minutes.
4. Stir in the flour and cook gently for 1-2 minutes, stirring. Remove from the heat and gradually stir in the stock, tomato puree, yogurt and parsley. Bring to the boil and continue to cook, stirring, for 4-5 minutes. Stir in the bacon pieces and season. Leave until cold before filling the vol-au-vents.
serving amount
fills 20 7.5 cm (3-inch) vol-au-vents
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