Lose Weight for Good by Tom Kerridge

Author:Tom Kerridge
Language: eng
Format: epub
ISBN: 9781472949301
Publisher: Bloomsbury Publishing
Published: 2017-01-21T05:00:00+00:00

Chicken satay

Chicken and mushroom filo crunch

Filo delivers a satisfying pastry crunch, which works so well with the rich umami mushroom filling in these moreish parcels. Dried mushrooms are huge on flavour so keep a tub on hand to enrich soups, stews and ragu sauces.

Serves: 6

Calories: 330 per serving

1 skinless chicken crown (650g)

500ml fresh chicken stock

500ml water

50g dried shiitake mushrooms

400ml just-boiled water

200g button mushrooms, halved

1 tbsp thyme leaves

6 spring onions, sliced

Finely grated zest of 1 lemon

1 tbsp cornflour

200g half-fat crème fraîche

1 tbsp liquid aminos

6 filo sheets

Olive oil spray

1 tsp nigella seeds

Sea salt and freshly ground black pepper

1. Place the chicken crown, breast side down, in a medium saucepan. Cover with stock and water, topping up with more water if needed, and bring to a gentle simmer over a medium heat. Cook for 15 minutes, then turn the chicken over and cook for a further 10 minutes. Turn off the heat and leave the chicken to cool in the stock.

2. Meanwhile, put the dried shiitake in a bowl, pour on the hot water and leave to soak for 20 minutes.

3. Strain the mushroom soaking liquor into a saucepan. Chop the rehydrated shiitake and add them to the pan, along with the button mushrooms and thyme. Bring to a gentle simmer and cook for 20 minutes or until the liquid has reduced to a glaze. Leave to cool.

4. Preheat the oven to fan 200°C/Gas 6. Line a baking tray with baking parchment. Lift the chicken out of the stock and pat dry with kitchen paper. Take the meat off the bone and cut into 2cm dice.

5. Place the diced chicken in a bowl with the cooled mushrooms, spring onions, lemon zest, cornflour, crème fraîche and liquid aminos. Mix together well and season with salt and pepper.

6. Divide the filling into 6 portions. Spray a sheet of filo lightly with oil, put a filling portion in the middle and shape it into a log. Wrap in the filo, folding the ends in to seal and form a parcel. Repeat with the rest of the filo and filling to make 6 parcels.

7. Place the filo rolls on the lined baking tray and spray the surface of each one with a little more oil. Sprinkle with black pepper and nigella seeds and bake in the oven for 20 minutes. Serve straight away, with a watercress salad on the side.

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