Friday - - Wanted -

(makes 4) Chef Ro­drigo Ramos, Fogueira restau­rant

Prep time: 15 mins Cook­ing time: 1 hour In­gre­di­ents 500g chicken breast 20ml chicken stock 300ml wa­ter 300g plain flour 100g un­salted but­ter 50ml olive oil 50g red onions, chopped 10g gar­lic, chopped 20g pars­ley, chopped oil, for deep fry­ing eggs, whisked with 300ml milk bread­crumbs salt 2 500g Method: 1. In a heavy-bot­tomed pan, boil chicken breast with stock and wa­ter un­til cooked. Re­move chicken from pan, let it cool then shred. Re­serve liq­uid in pan. Bring liq­uid in pan to a boil, stir­ring in flour, but­ter and salt. Stir un­til it forms ball of dough and leaves sides of pan. Al­low dough to cool then knead. Heat olive oil in pan and sauté onions and gar­lic un­til glossy. Take off heat and add pars­ley, shred­ded chicken and salt. Al­low to cool. Heat oil for deep fry­ing. Di­vide dough into lemon-size balls then use your hand to flat­ten balls into thin discs. Place a por­tion of chicken mix­ture in mid­dle then pull sides up to form a ball. Dip in egg then coat with bread­crumbs. Deep-fry un­til golden brown. Serve hot.




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