Category: Chipotle

Two Ways With Leftover Chicken

Happy New Year!  

I hope the festivities were wonderful and the champagne was flowing freely!!!

The only downside to all the partying is that invariably you end up with a fridge full of leftovers.  This year we were inundated with leftover chicken so, if you ever find yourself in the same situation, here are two ways to use it up.

My first leftover chicken recipe uses one of my favourite retro ingredients, the vol au vent shell. (Sorry Glenda, still store-bought!)

Chicken And Tarragon Vol Au Vents3And it’s simples – mix up a white sauce add some tarragon, stir in your chicken, fill your vol au vent cups, sprinkle on some cheese and in a couple of minutes you have a super cute little appetizer with which to kick off your next party! 

My Chicken and Tarragon Vol Au Vents are based on a recipe I found in a Feast Magazine but can also be found here.

C‪hicken and Tarragon Vol Au Vents 1

Chicken and Tarragon Vol Au Vents

12

Chicken and Tarragon Vol Au Vents

Recipe adapted from SBS Food // Feast Magazine.

Ingredients

  • 250 ml (1 cup) milk
  • 250 ml (1 cup) chicken stock
  • 2 garlic cloves
  • 1 small onion, halved
  • 90 g butter, chopped
  • 35 g (¼ cup) plain flour
  • 1 tsp Dijon mustard
  • ¼ cup tarragon leaves, chopped
  • 160 g (1 cup) finely chopped cooked chicken
  • 1 pack of vol au vent shells
  • 4 tbsp cheddar cheese, divided in two
  • red currants for garnish (optional)
  • chives for garnish (optional)

Instructions

  • Place milk, stock, garlic and onion in a saucepan over medium heat. Bring to the boil, then remove from heat and set aside for 10 minutes. Strain through a fine sieve into a bowl, discarding solids. Keep warm.
  • Melt butter in a saucepan over medium heat. Stir in flour and cook, stirring, for 3 minutes or until flour is light golden. Remove from heat, stir in mustard and tarragon, then gradually whisk in infused milk mixture until smooth. Return pan over high heat and cook, stirring, for 4 minutes or until mixture thickens. Stir in half of the cheese until it melts.Stir in chicken, season with salt and pepper, and transfer to a bowl. Cover with plastic wrap until needed.
  • Heat your oven to 180*C. Fill the shells with the chicken mixture. Sprinkle with the rest of the cheese.
  • Cook for 15 minutes or until the cheese has melted and started to brown.
  • Remove from oven, top with red currants and chives.
  • These are best served immediately.
http://www.retrofoodformoderntimes.com/2016/01/06/two-ways-with-leftover-chicken/

My next take on leftover chicken is a more modern Chicken, Avocado and Chipotle Tortilla which you can serve two ways. 

The way suggested in the book I got this recipe from (A Moveable Feast by Katy Holder) is as a wrap.  I made one of these and took it to work (yes, sadly I worked between Christmas and New Year).  It was tasty but I am not a fan of the taste of cooked avocado and even putting the wrap into the sandwich press was enough to turn the taste from  from delicious fresh to not so good cooked.  If you like cooked avocado, or you want this all to yourself, this could be just the thing for you!

Chicken, Avocado and Chipotle TortillaIf however, like me you do not like the taste of cooked avocado, or you want to share the deliciousness, turn it into a “pizza”

Heat the tortilla until crispy, sprinkle the chicken, avocado and the chipotle salsa over the top, cut into slices and serve immediately to your guests as an appetizer. (Or eat it all by yourself!  I won’t judge you.

Chicken, Avocado and Chipotle Tortilla2

Sorry about the two different recipe formats, I could not find a plug in that allowed me to post multiple recipes!

Chicken, Avocado & Chipotle Tortillas
Yields 1
Two delicious ways with chicken tortillas
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Ingredients
  1. 1 tortilla
  2. 1/4 cup chopped leftover chicken
  3. 1/4 avocado, roughly chopped
  4. 1 small tomato, chopped
  5. 1/4 red onion, finely chopped
  6. 1/4-1/2 chipotle chilli in adobo sauce (or to taste)
  7. 1 sprig of coriander (cilantro), finely chopped
  8. 1 tsp lime juice
  9. Salt and Pepper
  10. Toothpick
Instructions
  1. At least one hour before serving, make your salsa.
  2. Discard the seeds from the tomato, mix with the onion, chilli, coriander and lime juice. Season to taste.
  3. Set aside to allow the flavours to blend.
  4. Just before serving, drain the salsa, neither of these recipes needs soggy tortilla!
For The Pizza
  1. Heat the tortilla under the grill until it gets crispy.
  2. Once the tortilla is crispy, take it out of the oven and top with the chicken, avocado and salsa.
  3. Cut into slices and serve immediately.
  4. Perfect with an ice cold beer!
For the Wrap
  1. Warm the tortilla according to packet instructions, to soften.
  2. Spread a line of chicken, a line of avocado and a line of salsa in the middle of the tortilla, leaving a 2 cm gap on all sides.
  3. Fold in the bottom, rotate 90* and fold over one side then the other.
  4. Tuck the remaining side of tortilla, securing with a toothpick.
  5. Place into your sandwich press or under your grill and heat until the outside of the tortilla is golden and crispy.
  6. Don't forget to remove the toothpick before eating!
Adapted from Katy Holder - A Moveable Feast
Adapted from Katy Holder - A Moveable Feast
Retro Food For Modern Times http://www.retrofoodformoderntimes.com/
 I wish you all the very best for 2016 and may it be the year all your dreams come true!  Thank you for reading and commenting and being a part of my teeny corner of the internet.  It’s a New Year – Let’s make it wonderful!

Signature 1 Vintage Valentine Quick as Wink2

 

Rebel With A Cause – Smoked Trout Empanadas

Have you ever read a recipe where the ingredients seem right….but the execution just seems horribly wrong? 

Smoked Trout Empandas8
Smoked Trout Empandas8

The other day I was looking for something in…you know THAT room?  Otherwise known as the room where we dumped all the crap we didn’t have a specific home for when we first moved in.  Nearly a year later?  It’s all still there.  Thank the Lord for whoever invented doors.  It makes it so much easier to metaphorically close the door and walk away from the room when you can literally close the door and walk away from the room.

I didn’t find what I was looking for in the room, because most things that go in there don’t come out.  What I did find was a manilla folder full of old recipe clippings which included one for something called for Trout and Mascarpone Triangles. 

Before we get to the point does anyone else have problems spelling mascarpone?  For some reason in my mind it’s marscapone. I also can’t say the word “Preliminary” – that one just ends up a hot mess of r’s and l’s where they shouldn’t be. 

But anyway, immediately in my head, (yeah the same one that can’t spell ma-scar-pone or pronounce pre-lim-in-ary) I had a vision of what these would be.  They would look like exactly like these:

 Smoked Trout EmpanadasHmm…except….maybe a little more triangular. 

So, I was bitterly disappointed when I actually read the recipe and found it was nothing like that. 

Trout & Mascarpone TrianglesIn fact, that whole recipe annoyed the hell out of me.  In most cooking circles when you call something an X & Y triangle it’s pretty much a given that the X and Y are IN the triangle. Take these delicious looking cheese and spinach triangles from taste.com.au.    Spinach and Cheese both EXACTLY where they should be i.e. inside the pastry triangle. 

 

That is what I wanted from my trout and mascarpone triangles! Golden puff pastry filled with chunks of gorgeous pink smoked trout, creamy mascarpone, fresh herbs, a touch of chilli….that was what my mind told me a Trout and Mascarpone Triangle could, and should, be. 

At best the original recipe is for trout and mascarpone ON triangles.  And who the hell wants that?  No one that’s who.  I’m calling shenanigans on that recipe. 

In some circles they say, if you can’t beat ’em, join ’em.  In my circle I say if you think their recipe is a crock, make it like you think it should have been.  And while we’re in the spirit of rebellion –  the fancy pants Italian cheese I can’t be bothered writing the name of (because I would only have to re-write it to spell it correctly) can go fuck itself too. I’m using good old Philadelphia Cream Cheese.  Which I forgot to take a photo of.  The rest of the stuff is here:

Smoked Trout Empanadas3
Smoked Trout Empanadas3

I used a smoked trout, you could sub in smoked salmon if you prefer or cook a fillet of fish as per the original recipe.  Or even used canned salmon or tuna to make these.  Up to you.  And I had an empanada maker thing but you could make triangles as per the original recipe.  Or embrace the spririt of doing it your way and make them any shape you want!

If you are going to use an empanada maker, here’s how you do it from an expert,Connie Veneracion.  Shame I didn’t read this until after I had made mine and hence some of mine were a little…shall we call them rustic?     😉

How To Use An Empanada Maker

 

Smoked Trout Empanadas7
Smoked Trout Empanadas7

And here is the revised, and in my not so humble opinion, vastly improved recipe!

Enjoy!

Smoked Trout Empanadas

Smoked Trout Empanadas

Ingredients

  • 400 smoked trout or cooked fish of choice
  • 1 tbsp lemon juice
  • 1 red onion, finely chopped
  • 100g cream cheese, chopped into a small cubes
  • 1 canned chipotle chilli and approx 1 tbsp of the adobo sauce it came in
  • 1 tbsp dill
  • 1 tbsp parsley
  • 2 sheets ready rolled puff pastry
  • 1 egg, beaten
  • poppy seeds and chilli flakes to garnish (optional)

Instructions

  • If using a smoked trout, remove the skin and flake the flesh from the bones. Place this in a bowl with the cream cheese, red onion, lemon juice, chilli, dill and parsley. Mix lightly to combine.
  • Preheat your oven to 200C and line a baking tray with baking paper.
  • Cut four circles out of each of your pastry sheets, using your empanada maker or tracing around a small plate or cup.
  • Place 1 tbsp of the trout mixture in the middle of each circle then fold the pastry over to seal in the filling.
  • Crimp the edges to seal.
  • Place on the baking tray and brush with the beaten egg.
  • Sprinkle with the poppy seeds and chilli flakes if using.
  • Cook for 15 minutes or until puffed up and golden.
http://www.retrofoodformoderntimes.com/2014/10/09/smoked-trout-empanadas/

Lesson of the week – if you don’t like it, change it.

Have a fabulous week and fight the power!

Signature 1 Vintage Valentine Quick as Wink2
 

Hayman Island Chicken Salad

Hayman Island Chicken Salad

Ingredients

  • 4 cups cooked chicken
  • 1 cup celery, chopped
  • 1 tbsp spring onion, chopped
  • 1 tbsp capers
  • 1 avocado, flesh cut into cubes
  • 2 oranges, segmented (the original recipe called for tinned mandarin segments)
  • 1 can pineapple pieces
  • 2 tbsp slivered almonds, toasted
  • 3/4 cup mayonnaise
  • 2 tsp lemon zest
  • dash of tabasco sauce (optional)
  • 1 tbsp lemon juice
  • salt & pepper

Instructions

  • Combine the chicken, celery, spring onions, capers and lemon juice.
  • Chill for 1 hour.
  • Mix lemon zest, tabasco if using, and mayonnaise. Chill.
  • At serving time, add the pineapple, avocado and oranges to the chicken mix.
  • Gently add the mayonnaise and carefully mix through.
  • Season to taste
  • Top with almonds and serve.
http://www.retrofoodformoderntimes.com/2014/10/09/smoked-trout-empanadas/

 

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