Cold Chicken Millefoglie recipe
ingredients
350 g (3/4 lb) Puff Pastry dough
100 ml (4 fl oz) Basic Garlic Dressing
8 - 10 canned artichoke hearts, quartered
7.5 ml (1/2 tbsp) oil
1 clove of garlic, crushed
5 g (1 tsp) ground coriander
2.5 g (1/2 tsp) ground cumin
2.5 g (1/2 tsp) turmeric
2.5 g (1/2 tsp) paprika
2 pinches cayenne pepper
15 ml (1 tbsp) lemon juice
100 ml (4 fl oz) stiffly whipped cream
225 g (8 oz) cold cooked chicken, cut or torn into bite-sized pieces
salt and pepper
30 g (2 tbsp) finely chopped parsley
15 ml (1 tbsp) Mayonnaise or Aioli
100 ml (4 fl oz) Basic Garlic Dressing
8 - 10 canned artichoke hearts, quartered
7.5 ml (1/2 tbsp) oil
1 clove of garlic, crushed
5 g (1 tsp) ground coriander
2.5 g (1/2 tsp) ground cumin
2.5 g (1/2 tsp) turmeric
2.5 g (1/2 tsp) paprika
2 pinches cayenne pepper
15 ml (1 tbsp) lemon juice
100 ml (4 fl oz) stiffly whipped cream
225 g (8 oz) cold cooked chicken, cut or torn into bite-sized pieces
salt and pepper
30 g (2 tbsp) finely chopped parsley
15 ml (1 tbsp) Mayonnaise or Aioli
method
1. Roll the pastry dough out thinly and cut into 3 strips approximately 10 cm (4 in) wide. Prick all over with a fork and bake for 7 to 10 minutes at 230C (450F) Gas 8 until well-risen and browned. Cool on a wire rack until needed.
2. Warm the Basic Garlic Dressing and pour over the artichoke hearts. Set aside for at least 1 hour.
3. To make the sauce for the chicken, heat the oil and add to it the garlic, coriander, cumin, turmeric, paprika, and cayenne. Stir over a moderate heat for several minutes. Remove from the heat and add the lemon juice, and either pour or strain the mixture into the cream.
4. Fold the chicken into the sauce and season with salt and pepper to taste.
5. To assemble the Millefoglie, put one slice of cooked pastry on a serving dish and spread over it half the chicken mixture.
6. Drain the dressing from the artichoke hearts, mix into them the parsley and put half of this on top of the chicken.
7. Top with the second piece of pastry, the remaining chicken, and the rest of the artichoke mixture.
8. Spread the underside of the final pastry slice with the mayonnaise or Aioli and press it gently, sticky side down, onto the artichoke and parsley mixture.
2. Warm the Basic Garlic Dressing and pour over the artichoke hearts. Set aside for at least 1 hour.
3. To make the sauce for the chicken, heat the oil and add to it the garlic, coriander, cumin, turmeric, paprika, and cayenne. Stir over a moderate heat for several minutes. Remove from the heat and add the lemon juice, and either pour or strain the mixture into the cream.
4. Fold the chicken into the sauce and season with salt and pepper to taste.
5. To assemble the Millefoglie, put one slice of cooked pastry on a serving dish and spread over it half the chicken mixture.
6. Drain the dressing from the artichoke hearts, mix into them the parsley and put half of this on top of the chicken.
7. Top with the second piece of pastry, the remaining chicken, and the rest of the artichoke mixture.
8. Spread the underside of the final pastry slice with the mayonnaise or Aioli and press it gently, sticky side down, onto the artichoke and parsley mixture.
serving amount
serves 4 - 6
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