Sunday, October 22, 2006

Sorry grandma

I ended up drinking a few glasses of beer. I bought Hjortetakksalt, but kind of lost motivation to make pastry saturday. However, it is always nice to visit my regular pub. But if you think I stayed completely idle the rest of the day, think again, I made dinner.....

Jan and Tone came for dinner, and I had planned an entree and main course. The entrée was an avocado cocktail with seafood. But sadly, the avocados were to hard, so the cocktail sauce turned out lumpy. It was good, but not great. And I do not settle for good, so - forget the entrée.

But the main course was not good - it was great, so here it comes.....

Vol-au-vents with mushroom and sherry sauce, with wild rice and asparagus.

I always make stock from leftover chicken that I've put in my freezer, so we start with the stock.

Leftover chicken - use everything
1 small onion, quartered
1 cube of chicken stock
1 teaspoon oregano
1 bay leaf

Heat water to boiling point. Add chicken, onion, oregano and bay leaf. Allow to simmer until amount of liquid is reduced to the half. Then remove from heat and allow to cool.

Then take some puff pastry. I always use the frozen pastry. Allow to thaw. Then make an incision one inch from the edge of pastry. Brush with beaten egg and bake in oven at 200C (400F) until the pieces of pastry have puffed up making a box. Then allow to cool. Remove excess pastry inside the cases, leaving room for the filling.

Then the filling
1 tbsp butter
The onion boiled in the stock.
4-5 medium sized mushroom (Chantarelles, champignon, cepes), sliced
1 1/2 teaspoon of flour
2/3 pts chicken stock
3 fluid oz double cream
1 1/2 sweet sherry (Bristol cream is great)
1/2 teaspoon good sherry vinegar
2 chicken breast, sliced
3 large slices of bluecheese

Heat butter, and fry the boiled onion, and then add the mushrooms. Allow to fry, then add flour and stir. Then add stock and stir well, until thickened. Allow to simmer for a few minutes. Then add double cream, sherry, ans sherry vinegar. Adjust taste to balance sweet, salty, and sour. Then add sliced chicken breasts.

Place the stew in puff pastry cases. Place in oven at 200C/400F until warmed through.

Prepare wild rice according to description on package, add a good lump of butter when remaing cooking water has been removed. Serve with asparagus baked in oven with olive oil, salt and pepper.

Bon appetit!!

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