Chicken Claremont By Chef Aakshar Joshi – H&S Easter Recipe Of The Week
Cooking With A Twist: Bringing To You Recipes From Our Brilliant Chef, Chef Aakshar
Chef Aakshar’s Chicken Claremont is a perfect recipe for Easter and hence made it to our Easter recipe of the week! Don’t get confused by the number of ingredients and steps, if followed step-by-step, this is an amazing recipe to try out. If you don’t want to make the puff pastry at home you can always use readymade puff pastry, however as there’s a lot of time to kill during the COVID-19 lockdown, you won’t be disappointed trying out the whole recipe step-by-step! You will love the flavours and we promise it’s definitely worth all the time & effort!
CHICKEN CLAREMONT CHICKEN CLAREMONT RECIPE
Ingredients For the Puff Pastry
Recipe Qty: 315gm
1. 225gm white wheat flour sifted
2. 250gm butter (unsalted & cold)
3. 150ml water very cold
4. 1gm Salt
5. 1 tsp lemon juice (optional)
6. 100 gm pastry margarine (soft)
7. Some flour for dusting
Method: Preparation Of The Puff Pastry
STEP 1
Make dough from the ingredients listed 1-5 and knead briskly without working the paste too much not to give it any elasticity. Then let this dough rest in the fridge cling filmed to avoid a skin forming for about 15 minutes.
STEP 2
Remove the dough from the fridge, dust the dough then cut a cross on top then roll the apexes of the cross to form the dough into a cross.
STEP 3
Place the pastry margarine in the middle and cover with the cross flaps. Then roll the dough with the butter enclosed inside it, into a rectangular shape and give the first turn.
STEP 4
For the preparation of puff pastry two single and two double turns are usually required.
It is advisable to leave the paste in a cool place (refrigerator for 15 – 20 minutes between each turn.) always wrapped in cling foil.
Ingredients For the Chicken filling (Mousse) with Herbs
Recipe Qty: 100gm
1 tbsp butter
1 small onion (sliced)
50gm chicken flesh, skinless (chopped)
8gm Bread, white (without crust)
20ml Cream
1gm white pepper ground
1 egg white
10gm parsley or coriander, chives, thyme (chopped)
30gm marjoram, basil, tarragon (chopped)
Method: Preparation Of Chicken Filling
STEP 1
In a non-stick pan glaze onions in butter and then allow to cool completely.
STEP 2
In a bowl, soak the bread with cream and egg white.
STEP 3
Add all remaining ingredients to the above and work up to a fine smooth mixture using the high-speed cutter.
Note: a) Ensure that all items are cold prior to blending.
b) Sometimes the cream is thicker and the bread crumbs drier, thus little chicken stock may be added.
INGREDIENTS FOR THE CHICKEN CLAREMONT
2 tbsp butter
2 chicken breasts skinless (drumette left on)
100gm chicken filling (refer to the recipe above)
4 spinach leaves (blanched, drained & dried)
200gm puff paste (Refer to the recipe above)
Egg wash
METHOD: FINAL PREPARATION & ASSEMBLING OF CHICKEN CLAREMONT
STEP 1
Create a pocket lengthwise in the breast (from the drumette to tip).
STEP 2
Use a piping bag and press the chicken filling into the cavity.
STEP 3
Heat some butter in a non-stick pan, season the breast and shortly pan fry all round to seal (keep breast undercooked) then allow it to cool.
STEP 4
Roll puff pastry to 4 mm thickness and cut with a Trellis cutter into a net
STEP 5
Wrap spinach around the breast and then wrap the Trellis (tucking pastry ends with egg wash under the breast).
STEP 6
Place breast onto a lightly oiled baking tray, brush with remaining egg wash and gently bake at 200 degrees Celsius, for about 20 minutes until just done and golden brown.
Serve hot with sautéed mixed vegetables
Watch this space weekly, as we bring to you delicious recipes by Chef Akshar Joshi!! If you have any questions or comments don’t hesitate, our Chef will get back to you! Top Kenyan magazine H&S Magazine Kenya! As Easter approaches what better way to start the month than with one of the favourite recipes a whiskey mousse, try it out you will love it and so will your family
