CRISP WAFER CONES WITH CHICKEN AND WAL­NUT SALAD

Better Homes and Gardens (Australia) - - Food In A Flash -

Prepa­ra­tion time 30 mins Cook­ing time 8 mins Makes 16

1 Tbsp plain flour

8 spring roll pas­try sheets Veg­etable oil, to deep-fry Sea-salt flakes and freshly ground

black pep­per, to sea­son

400g can­nellini beans, rinsed, drained 150g smoked chicken breast,

finely diced

1 red onion, finely diced

1 stick cel­ery, finely diced

¼ cup aioli

2 Tbsp wal­nuts, finely chopped ½ bunch tar­ragon leaves, finely

chopped

Ed­i­ble flow­ers, to gar­nish STEP 1 Mix flour and 2 ta­ble­spoons of wa­ter to­gether in a small bowl. Cut spring roll sheets di­ag­o­nally in half. Wrap a piece around a lightly-oiled 12cm cream horn mould, seal­ing the edge with a lit­tle flour paste. Place a sec­ond horn over the pas­try to en­case. Re­peat to make 3 more.

STEP 2 Pour oil into a large saucepan un­til 5cm deep. Heat to 180°C on a cook’s ther­mome­ter or un­til a cube of bread turns golden in 30 sec­onds. Deep-fry cones in 4 batches for 1–2 min­utes or un­til golden and crisp. Re­move horns. Drain cones on pa­per towel. Sea­son with salt and pep­per. STEP 3 Put can­nellini beans in a large bowl. Us­ing the back of a large spoon crush beans. Add chicken, onion, cel­ery, aioli, wal­nuts and tar­ragon. Mix well. STEP 4 Us­ing a small spoon, fill cones with chicken salad just be­fore serv­ing. Gar­nish with ed­i­ble flow­ers.

Crisp wafer cones with chicken and wal­nut salad Get your gar­den party started the right way with th­ese el­e­gant, but very sim­ple, savoury cones.

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