You can Advertise with us, please feel free to contact me for details.

Star InactiveStar InactiveStar InactiveStar InactiveStar Inactive
 

Chicken PuddingThis is an adaptation of a classic English pudding dating back to medieval times when tough goose or chicken was steamed with onions, in a crude flour and water paste. Chicken pudding in enriched shortcrust pastry is more digestible.

 

serves totaltime preptime cookingtime
4 persons 3 hours
30 minutes
30 minutes 3 hours

 

{tab Ingredients}

  • 4 medium Chicken Portions
  • 125 grams Green Bacon
  • 350 grams Leeks
  • 225 grams Shortcrust Pastry, prepared
  • Seasoned Flour
  • 75 grams Mushrooms
  • ½ teaspoon Thyme, powdered
  • ¼ teaspoon Rosemary, crushed
  • 1 tablespoon Parsley, chopped
  • 300 ml Chicken Stock

{tab Instructions}

  1. Remove the rind and cut the bacon into small cubes.
  2. Fry them in a pan, without extra fat, over moderate heat until fat runs.
  3. Lift out and drain the bacon.
  4. Trim the roots and outer coarse leaves from the leeks, wash them thoroughly.
  5. Cut the leeks into thin round slices.
  6. Set aside a third of the prepared shortcrust pastry.
  7. Roll out the remainder, 3 mm thick, on a floured surface, and use it to line a buttered 1.2 litre pudding basin.
  8. Cut each chicken portion into smaller pieces and coat thoroughly with seasoned flour.
  9. Trim and slice the mushrooms.
  10. Mix together the chicken, bacon, mushrooms, leeks, thyme, rosemary and parsley, and place in the basin.
  11. Pour in the stock until the basin is half full.
  12. Roll out remaining pastry and cover the pudding, crimping the edges to ensure a good seal.
  13. Cover the top of the basin with buttered greaseproof paper and tie down with a pudding cloth or aluminium foil.
  14. Bring a large pan of water to the boil and lower the pudding into it, the water should reach two-thirds up the side of the basin.
  15. Cover the pan with a lid, bring to boil and keep at a fast simmer for 3 hours, topping up with boiling water when necessary.
  16. Invert the cooked pudding onto a hot serving dish, and serve.
  17. No potatoes are needed, but Brussels sprouts with soured cream would be suitable.

{/tabs}

Submit to DeliciousSubmit to DiggSubmit to FacebookSubmit to PintrestSubmit to Google BookmarksSubmit to StumbleuponSubmit to TechnoratiSubmit to TwitterSubmit to LinkedIn
enarnlfrdeelitptruestr

Blackdog Internet



advertiseYou can rent this space for your own personal advert, contact me for prices and more information

Login

Who's Online

We have 69 guests and no members online

NOTE! This site uses cookies and similar technologies.

If you do not change your browser settings, you agree to it.

I Understand