Chicken parmagiana pastries with roasted leek and hot pepper salsa

Discussion in 'Geek Recipes' started by mrs dan77, Apr 26, 2009.

  1. mrs dan77

    mrs dan77 Member

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    Filo Pastry
    Chicken
    Sage
    Swiss Cheese
    Smoked Pancetta
    Sundried Tomatoes
    Elephant Garlic
    Red Chillies
    Red Capsicum
    Leeks
    Olive Oil Spray
    Tomato Paste
    Eggs, fresh from the chook's butt! (Almost)

    The wine was just for me!

    Minced garlic and chicken in food processor (I'm lazy!) Sorry about the bad lighting.
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    Chicken nicely minced in the bowl.
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    Oh noes! I've had an accident! What to do?
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    I know! I'll send in my own personal maid!
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    Pancetta and sundried tomatoes also minced in processor, then added to chicken with the shaved cheese.
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    1 sheet of Filo, spray with oil, add another sheet.
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    Measure a couple of spoonfuls onto the filo, and brush the edges with egg wash.
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    Roll it up and brush with more egg. Place on oven tray and bake on 180oc for about 40mins.
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    Roast capsicum and chilli.
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    Sweat leek in saucepan and add the peeled chopped peppers. Stir in some of this and some water.
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    Waiting... waiting...
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    Finished product, plated with a touch of fresh basil.
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    Shameless close-up. :D
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  2. Holdenkicks

    Holdenkicks Member

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    Well done

    This looks bloody awesome! Im going to try my hand at making this one myself!
     
  3. MuRDoC

    MuRDoC Member

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    I second that, that looks just amazing!!!!! I have to try this.
     
  4. Ambush

    Ambush Member

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    That looks wonderful. I'll be giving this a go on my next break from work. Looks like I'll have to buy a food processor.
     
  5. OP
    OP
    mrs dan77

    mrs dan77 Member

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    You could chop it all up yourself. :wired: But it might turn a half-hour job into a 3-hour one!
    Another (less healthy) version of this would be to use spring roll pastry instead of filo, and then frying them... :thumbup:
     
  6. NQWombat

    NQWombat Member

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    Lucky you

    Might have to give this one a try
    Lucky you to have a wood fired stove (or at least a fireplace) Never baked with a wood stove but they where wonderful for cooking stews and steaks:thumbup:
     
  7. OP
    OP
    mrs dan77

    mrs dan77 Member

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    It's a coonara wood heater. Useless for cooking all food without blackening, which is why it's so good in this instance - you want to blacken the peppers, and then plunge in cold water to remove the skin!
    TBH, I don't think it makes a great deal of difference flavour-wise, because you end up peeling the skin off anyway.
    But yeah, nice photo. Hubby took it!
     
  8. gregpolk

    gregpolk Member

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    I think I've found my lunch tomorrow. In a bit of a cooking, and pastry mood, so this for lunch and a beef wellington for dinner might go down a treat :)
     
  9. deadspawn

    deadspawn Member

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    looks delicious - for a moment there i thought the pancetta was very thickly sliced bacon at which point i had to hold onto my chair for stability!


    seems fairly easy to prepare and you could easily shuffle a few of the steps around to make this a simple starter/entree as well.

    nice work, mrs dan!
     

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