Category: Vol Au Vent

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

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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

 

Old Bay Crab and Mushroom Vol Au Vents

 Is there anything more kitschy retro than a vol au vent?

Okay, I hear you Jello Salad.  Let me rephrase. 

Is there anything more kitschy retro and DELICIOUS than a vol au vent? 

No, there is not. 

And when you add some Old Bay into an already super tasty mix of crab, mushroom and watercress?  Oh boy, do you have something special happening both on your plate and in your mouth!

Crab Old Bay Vol Au Vents5I do not understand why vol au vents have fallen out of favour.  They’re so pretty.  Like little flowers of yumminess.   I think we should start a movement.  Viva La Vol Au Vent!

And hopefully this will be the recipe that will convince you to join in!

Let’s break it down shall we?

Lovely sweet crab meat, earthy mushrooms, peppery watercress, spicy Old Bay all wrapped in a lovely creamy, cheese sauce and baked in the lightest of light choux pastry.

It’s all good. 

It’s all sooooo good!

Crab Old Bay Vol Au Vents3These are perfect cocktail party food.  Make the filling in advance, then 15 minutes before serving pile into your vol au vent shells to heat through.  Quick, easy, pretty, tasty. 

What more could you want?  Here’s the recipe:

Old Bay Crab and Mushroom Vol Au Vents

Old Bay Crab and Mushroom Vol Au Vents

Ingredients

  • 1 onion, chopped finely
  • 1 clove of garlic, chopped finely
  • 200g spanner crab meat
  • 1 bunch of watercress, leaves picked
  • 12 finely chopped button mushrooms
  • 12 vol au vent cases, I used the ones that are about 5cm across, for smaller or larger you will need to adjust cooking times
  • 6 eggs
  • 1/4 cup cream
  • 25g goats cheese, crumbled
  • 30g sharp Cheddar cheese grated
  • 25g Parmesan cheese, grated
  • 2 tsp Old Bay Seasoning
  • Dash of Tabasco (optional)
  • 1 tbsp olive oil
  • Salt & Pepper

Instructions

  • Preheat the oven to 180C.
  • Heat the olive oil in a pan. Cook the onion over medium heat until soft. Stir in the garlic and mushrooms. When the mushrooms are cooked, add the watercress and stir until just wilted.
  • Take off the heat.
  • Mix the eggs with the cream and the Old Bay and the Tabasco sauce, if using. Add to the vegetable mixture and stir through.
  • Add the goats cheese and Cheddar and stir through.
  • Add the crab meat and stir to mix.
  • Season.
  • Fill each vol au vent with the crab mixture. Top with parmesan and place in the oven until the egg is set - around 15 minutes.
  • If the cheese is not golden and melty enough, heat your grill/broiler to 200C. Place the tray under the grill/broiler, checking every 30 seconds or so to ensure your pastry cases do not burn.
  • Sprinkle with additional Old Bay and serve.
http://www.retrofoodformoderntimes.com/2015/10/22/old-bay-crab-and-mushroom-vol-au-vents/

I fear both that I am running out of month and Old Bay….I had two more posts planned and then, on the weekend I found another awesome Old Bay recipe…the Octoberfest may well spill into November!  I’m totally ok with that.  The Germans start their Octoberfest in September, why shouldn’t I end mine in November?

Old Bay Crab, Mushroom & Spinach Vol Au Vents

Have a great week.  And remember, viva la vol au vent!

 Signature 1 Vintage Valentine Quick as Wink2

 

Retro Food For Modern Times – Holiday Wrap Up

Happy New Year!

Here’s whats been going on since I last posted.

On Christmas day, we gathered at my mum’s for a family lunch.  I made the carrot and orange flower water salad featured in the last post and a lemon and lime tart with limoncello as my contribution to the meal.  The tart was meant to look like this….

Lemon and Lime Tart With Limoncello

Sadly, it didn’t.  I lack confidence with pastry so thought I would make it with a crumb crust.  But I  didn’t let the crumb set long enough so when I poured the filling in it all came loose and mixed in with the filling.  I ended up covering it with a meringue (thanks again for that idea Monica) but when it was cut it didn’t have a nice sharp line between meringue, filling and base.  It tasted wonderful; it looked terrible.  I hate that.  Why is it  always when you have to cook for a large group of people that things go awry?

http://www.taste.com.au/recipes/6694/lemon+and+lime+tart+with+lemoncello

I was lucky enough to get lots of lovely vintage and vintage inspired presents – a selection of some are below!

DSC01682

Over the break I finally got to visit the Gusto exhibition at the State Library which explores the culinary history of Victoria.  Among other treasures, they had an amazing array of vintage cookbooks which I was just itching to get my hands on!

Gusto: A Culinary History of Victoria

The days between Christmas and New Year are tinged with sadness for me as my Nana passed away during this period a few years ago.  In memory of Nana, I cooked some devilled eggs which was a dish she used to make quite often .  My devilled eggs weren’t nearly as good as Nana’s stuffed eggs but they weren’t terrible….maybe  next year I’ll get Nana’s recipe and do it properly!  In the meantime, the recipe I used is here:

http://www.simplyrecipes.com/recipes/deviled_eggs/

Devilled Eggs
Devilled Eggs

Asparagus rolls were another of Nana’s specialties.  Nana’s asparagus came straight from the tin, the rolls were made with white bread with the crusts cut off, and the asparagus was melded to the bread  with a mixture of butter and finely grated cheese.  There may have been some mustard in there too…again, I’ll have to snaffle the exact recipe, if such a thing exists, off mum for next year.  Ribbon sandwiches were another of the lovely, dainty things she made…..it’s funny, for someone who had a very sweet tooth, all of the best of Nana’s recipes were savoury high tea type delicacies.

On a more mundane level, I remember school holidays sitting in front of the television watching Days of Our Lives eating  hard-boiled egg and tomato sauce sandwiches that Nana had made for me.  Just in case you were wondering, these were eggs mashed into tomato ketchup on white bread. I kind of shudder at the thought of them now but back in the day….delicious!

Every year in the school holidays Nana would take me into the city and we would have Frog in a Pond at the Coles Cafeteria.  I think Frog in a Pond maybe a uniquely Australian dessert so for those of you who have no idea what I am talking about here it is…

Frog in a Pond

A link to the recipe is here:

http://www.taste.com.au/recipes/18303/frogs+in+the+pond

I made us some mushroom vol au vents…can you get more retro than a vol au vent?  They were light and lovely after the rich  food at Christmas.  The recipe I used is here although I cheated and used bought shells. One of my goals for this year is to master pastry!!!

http://www.cookitsimply.com/recipe-0010-02605q.html

Mushroom Vol Au Vent

In between some house renovations, we had a boozy lunch and some fabulous cocktails with  some girlfriends one day.  The cocktails were served in jam jars and look almost as good as they tasted!

Cocktails 001a

Ended the day on the couch watching Bond on the telly.  The Spy who Loved Me…which has to be the best Bond song ever if not quite the best movie.

We had a very quiet New Year’s Eve as the dogs get frightened by the fireworks and we didn’t want to leave them alone at home.  I lit a tea light – in one of these gorgeous candle holders made from vintage doilies – and reflected on the year gone and the one to come. 2012 was a turbulent year for many reasons and in some ways I was glad to see the back of it. I have a feeling 2013 is going to be a fabulous year!  I also wish the same for everyone reading this and hope all your hopes and wishes come true.

DSC01688

 

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