How to- Roast chicken canape
11th November 2019PLANNING A DINNER PARTY? WHY NOT MAKE OUR ROAST CHICKEN CANAPE?
In truth, I haven’t come up with a better name than this. At one point it was going to be named after Drhuv Baker as he enjoyed them so much. There is a bit of a process to this, but the good news is you can do it ahead of time. The roast chicken element can frozen if need be. But most of all they are really impressive to serve. Perhhaps email me with some better suggestions than roast chicken canape?
KIT YOU WILL NEED
- Spiralizer with a medium blade (or a Japanese turning mandolin)
- Fryer ( or a pan and tongs/fryer basket)
INGREDIENTS LIST
- Brik Pastry x 1 pk
- Chicken legs x 4
- Thyme x2 sprigs
- Garlic x2 cloves
- Butter x 100g
- Baking potato x 1
- breadcrumbs x 30g
- Parsley x 5g
- Banana shallot x 1
- Veg Oil for frying
METHOD- Roasting the chicken
Start by roasting the chicken legs, its best to do these on the bone and with the skin intact. Season them well and cover with a little veg oil. They need to be thoroughly cooked, but don’t worry too much about crispy skin as its all getting shredded.
Dice the shallots in a separate pan, and sweat off with the butter, minced garlic, thyme and finally breadcrumbs. Remove from the heat and allow to cool.
Once the chicken is thoroughly cooked. Remove the skin, and shred the chicken leg into a mixing bowl. Add the breadcrumb stuffing mix. Mix well and add the chopped parsley at the end and check for seasoning. Roll the chicken mix into barrels 1.5cm x 10cm in width. This is best done with cling film so as to compress the mixture. Place in the fridge to set or in the freezer for storage.
Peel the potato and spiralize using the medium blade. The starch needs to be washed out of the potato and then blanched in boiling salted water and refreshed. This will stop the potato going black, but also give an even final cook.
BUILDING- Roast chicken canape
Unwrap the chicken roll. Take one sheet of feuilles de brik and wrap the chicken inside. Trim off any excess pastry and stick it down with some flour and water.
Drain the potato well. Bring the long strands together perhaps 2 or 3 at a time. Wrap the chicken roll in a neat fashion covering all of the pastry. Keep the roll dry on either a j-cloth or kitchen towel until ready for service.
To finish deep fry at 170c until the potato is golden brown and evenly cooked. Slice with a serrated knife into bite sized pieces. Canapes should be one bite ideally. Top with some dijon mustard and ground pepper. Don’t eat them too hot 🙂
