Add the shallots to the pan and let them soften over a moderate heat for 6-8 minutes until soft and pale gold, stirring occasionally.
If not, discard and add a little new oil. If the butter and oil is still in good condition, you can use it for the next stage. Turn them once the underside has turned an appetising pale gold and continue to colour the other side. Add the butter and, when it melts, put the chicken pieces in, snuggled up close but with room to brown. Warm the oil in a wide, deep casserole dish over a moderate heat. Photograph: Jonathan Lovekin/The ObserverĪ mixture of chicken pieces including thighs, drumsticks and breasts, on the bone, will work well here. Chicken with crème fraîche and chicoryĬreamy casserole: chicken with crème fraîche and chicory. Return to the oven for 10 minutes or until the cream has melted and is lightly honey-coloured in patches. Divide the broccoli between the tart cases, then spoon the garlic cream over each. Stir the chopped garlic leaves and the grated pecorino into the cream or crème fraîche, then season lightly with ground black pepper and set aside. Turn them over with tongs and cook for a minute longer then remove, squeeze dry and roughly chop them. Place over a moderate heat and leave for a couple of minutes until they have wilted.
Put them, with water still clinging to them, in a small pan and cover with a lid. Carefully push the centre-scored rectangle of each case down with the back of a small spoon to form a large dip in the centre of each.
Remove the tray of pastry cases from the oven. Dunk the broccoli into the boiling water – it will go a deep shade of green in seconds – drain and set aside. Break the broccoli into long-stemmed florets. Bake for 15 minutes.īring a deep pan of water to the boil. Brush the outer rim of each rectangle with some beaten egg. Don’t score so deeply that you cut right through. Use the point of a knife to score a rectangle within each piece, roughly 1.5cm in from the edges. Transfer them to a parchment-lined baking sheet. Have the longest edge facing you, then slice down into 4 rectangles. Place the puff pastry on a lightly floured work surface and roll it to a rectangle, about 28cm x 22cm. Long-stemmed broccoli or purple sprouting 200gĮxtra thick double cream or crème fraîche 200ml Blanch the stalks and tips first, cut into short lengths, then drain and place them in the puff pastry cases before covering with crème fraîche and cheese. You could use asparagus in place of the broccoli, if you like. The piquant notes – light, creamy and fresh – feel right for these first spring days in the kitchen.
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Squeezed dry and roughly chopped, they were stirred through the dairy produce and used to cover tiny broccoli shoots in a pastry case.Īfter a full day of spring sunshine, a chilly evening saw me get out the last of the white chicory and use it in a casserole with chicken and another tub of crème fraîche. Wet from the kitchen tap, they steamed in seconds in a hot pan. This week, I made a filling for puff pastries with some of my haul of leaves and some crème fraîche. Wild garlic pesto is also one to use instead of or in partnership with mayonnaise.Equal parts of each is a good rule of thumb. Baked in the hottest of ovens, they emerge as fragrant, savoury Danish pastries. I like to spread it on sheets of puff pastry, roll them up and slice into rounds. A sauce for pasta, yes, but so much more. A wild garlic pesto is a gorgeous thing – a vibrant paste thick enough to spread.
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