Category: Poutry

Chicken, duck and other bird recipes

April 26, 2015 Chinese Recipes, Cocktail Snacks, Finger Foods, Poutry, Snack Food, Starters

Snack Platter Catering Part 6 – Sweet & Sour Spring Rolls. Delicious Mini Spring Rolls in Fillo.

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Snack Platter Catering Part 6 - Sweet & Sour Spring Rolls. Delicious Mini Spring Rolls in Fillo.
Author: 
Recipe type: Snack Food, Finger Food, Chicken, Poultry
Cuisine: Chinese
Serves: 20-40
 
Spring rolls are an all-time favorite, and these mini sweet & sour spring rolls are perfect for snack platters and baskets.
Ingredients
For 40 Mini Spring Rolls
  • 400g Cooked chicken thigh meat, finely chopped
  • 250g Onion, finely chopped
  • 40ml Tomato sauce
  • 30ml White wine vinegar
  • 30ml Sugar
  • 5ml Light soy sauce
  • 2.5ml Salt
  • 125ml Chicken stock
  • 7.5ml Cornflour dissolved in a little water
  • 50g Butter to fry
  • Melted butter for brushing
  • Fillo pastry
Instructions
  1. Place the cooked chicken thigh meat in your food processor and machine it until finely chopped. Measure out 400g of the chopped chicken and put it aside.
  2. Chop 250g of onion, then in a jug combine the tomato sauce, white wine vinegar, sugar, light soy sauce, salt, chicken stock and cornflour slurry. Mix this thoroughly until all of the solids have dissolved.
  3. Heat a pan over medium high heat and add 50g of butter. Fry the onion for 5 minutes until tender and translucent.
  4. Pour in the sweet and sour sauce, bring this to a boil and allow it to boil for 60 seconds until thickened.
  5. Remove the pan from the heat and stir in the chopped chicken. Set this aside to cool completely.
  6. Once cooled, cut 3 inch or 75mm squares of pastry. Place one of the squares diagonally in front of you and spoon a tablespoon of the chicken mixture just below the center line in a small sausage shape.
  7. Fold the corner closest to you up and over the filling. Roll the pastry up to the center line, the fold the side corners in towards the center to totally enclose the filling.
  8. Continue rolling the pastry upward, wet the top corner with a little water and seal the roll. Continue until all 40 rolls are formed.
  9. Transfer the rolls to a lightly greased baking sheet and brush them with melted butter. Bake the spring rolls at 200c until lightly golden.
  10. Remove them from the oven and serve immediately.

 

April 25, 2015 Chicken Recipes, Cocktail Snacks, Finger Foods, Indian Recipes, Poutry, Snack Food

Snack Platter Catering Part 5 – Mini Curry Chicken Samosas – Perfect Snack Platter Food

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Snack Platter Catering Part 5 - Mini Curry Chicken Samosas - Perfect Snack Platter Food
Author: 
Recipe type: Snack Platter Recipes, Curry Samosa, Finger Foods
Cuisine: Indian
 
Mini Curry Chicken Samosas are perfect for snack platter catering. Not only do they taste great, but they can be made way ahead of time and baked from frozen. These curry chicken samosas are sure winners!!!
Ingredients
For 40 Mini Samosas
  • 400g Cooked chicken thigh meat, finely chopped
  • 250g Onion, finely chopped
  • 30ml Garam Masala
  • 5ml Sugar
  • 125ml Chicken stock
  • 7.5ml Cornflour dissolved in a little water
  • Fillo pastry
Instructions
  1. Strip the meat and skin from your cooked chicken thighs. Zap this in your food processor until fine. Weigh out 400g of the processed chicken.
  2. Chop the onion and weigh out 250g of this.
  3. Heat a pan over medium high heat and add 50g of butter. Fry the onion for 5 minutes until tender and translucent.
  4. Add the garam masala and sugar and fry for a further 30 seconds until fragrant.
  5. Pour in the chicken stock and continue to fry for a further 60 seconds.
  6. Dissolve the cornflour in a little water and add this to the pan. Allow this to boil for 60 seconds until thickened.
  7. Remove the pan from the heat and stir in the finely chopped chicken. Set this aside to cool.
  8. When the filling has cooled, cut your pastry into strips 4cm or 1.5 inches in width. The length must be 5 times that of the width, in this case 20cm or 8 inches.
  9. You can make the samosas bigger or smaller according yo your preference, provided you keep the ratio of length to width.
  10. Working with a few strips at a time, spoon a tablespoon of filling onto the end of each strip.
  11. Fold the pastry at 45 degrees to cover the filling. Fold this straight up, then at 45 degrees and so on until the samosa is completely formed.
  12. Wet the last piece of pastry to seal.
  13. Transfer the samosas to a lightly greased baking sheet and brush them with melted butter.
  14. Bake the samosas in a preheated oven at 200c or 400f until golden. Turn the samosas over and continue to bake until the second side is golden and crispy.
  15. Transfer the samosas to serving platters and serve immediately.

 

April 23, 2015 Chicken Recipes, Cocktail Snacks, Finger Foods, Poutry, Snack Food, Starters

Snack Platter Catering Part 4 – Petit Chicken & Salami Kebabs au Gratin – Cocktail Chicken Kebabs

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Snack Platter Catering Part 4 - Petit Chicken & Salami Kebabs au Gratin - Cocktail Chicken Kebabs
Author: 
Recipe type: Finger Foods, Cocktail Party Foods , Poultry
Prep time: 
Cook time: 
Total time: 
Serves: 20-40
 
These cocktail chicken kebabs are outstanding. Tender chicken thigh meat enhanced with the flavor of strong salami and melted over with strong mature cheddar is legendary!!!
Ingredients
To Make 40 Cocktail Kebabs
  • 14 Chicken thighs
  • 10 Slices strong salami, 5mm thick, cut into quarters
  • 100g Mature cheddar cheese, grated
  • Salt & Pepper to taste
  • 40 Toothpicks
Instructions
  1. To debone the thighs, locate the spine along the one side. Use a sharp paring knife to lift the skin along the spine. Pull the skin back to expose the hip joint, then cut the oyster free.
  2. Using your shears, cut through the hip joint.
  3. Flip the thigh over and cut through the connecting tissue to free the spine from the thigh.
  4. Grab one side of the thigh bone and use the edge of your blade to scrape the flesh down the bone towards the other joint. Cut around the joint to free the bone from the thigh.
  5. Continue until all of the thighs are deboned, then cut each thigh into 6 blocks.
  6. Peel away the skin of the salami and cut 10 slices from the roll, each slice about 5mm thick.
  7. Stack the slices up and cut them into quarters.
  8. To make up each kebab, thread a piece of chicken onto a toothpick. Follow this with a piece of salami, then another piece of chicken. Repeat this until all of the skewers are done.
  9. Heat your pan over medium high heat and fry the kebabs for 12 to 16 minutes until well browned, turning every few minutes.
  10. Remove the pan from the heat and transfer the kebabs to a roasting tin.
  11. Sprinkle a generous layer of grated mature cheddar over the kebabs.
  12. Grill the kebabs on the second highest rack in your oven until the cheese is completely melted and starting to take on color.
  13. Transfer the kebabs to platters and serve immediately.

 

April 12, 2015 Chicken Recipes, Instructional Techniques, Main Courses, Poutry

Perfect Pan-Fried Chicken. How to Pan-Fry the Absolutely Best Chicken Ever!!!

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Perfect Pan-Fried Chicken. How to Pan-Fry the Absolutely Best Chicken Ever!!!
Author: 
Recipe type: Chicken / Poultry
Cook time: 
Total time: 
 
These simple tips will have you on your way to making the best perfect pan-fried chicken possible. Your chicken will have beautifully crispy and golden skin, with the most tender meat!!!
Ingredients
  • Chicken Thighs
  • Butter
  • Salt, pepper & spices of your choice
Instructions
  1. Locate the spine bone to which the thigh bone is attached.
  2. Using a sharp knife cut under the skin along the spine to lift the skin. Lift the skin up and cut the oyster free.
  3. Using your shears, cut through the hip joint. Turn the thigh over and cut the connecting tissue to free the spine bone from the thigh.
  4. Cut through the flesh along the thigh bone. Grab the hip joint and use the edge of your blade to scrape the flesh away from the thigh bone.
  5. Cut around the knee joint and pull the bone free. Repeat this until all of the thighs are deboned.
  6. Season both sides of the thighs liberally with salt, pepper and the spices of your choice.
  7. Heat you pan over medium high heat and add a tablespoon of butter. Add the thighs to the pan skin-side down and fry them for five minutes.
  8. Turn the thighs over and fry for a further 5 minutes. Wipe the chicken around in the pan to pick up all the caramelized yummy stuff from the surface of the pan.
  9. Turn the thighs again and fry for a further 2 minutes to re-crisp the skin.
  10. Remove the chicken from the pan and serve immediately with the accompaniments of your choice.

 

February 19, 2015 Chicken Recipes, Italian Recipes, Main Courses, Pasta, Poutry

Gourmet Chicken Lasagna. Amazing Creamy Cheese Chicken Lasagna – The Best!!!

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Gourmet Chicken Lasagna. Amazing Creamy Cheese Chicken Lasagna - The Best!!!
Author: 
Recipe type: Pasta
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Lasagna is a cornerstone meal in many households, however the cliche'd savory mince or chicken with tomato and white sauce can be extremely tedious on the tastebuds. This creamy cheese chicken lasagna will change the way you see lasagna forever!!!
Ingredients
For the Cheese Sauce
  • 120g Mature cheddar, shredded
  • 120g Parmesan, shredded
  • 800ml Chicken stock
  • 240ml Cultured sour cream
  • 60ml Tapioca or cornflour
For the Chicken Gravy
  • 400ml Chicken stock
  • 30ml Tapioca or cornflour
The Rest...
  • 600g Roasted chicken, skin on, roughly chopped
  • 500g Fresh lasagna sheet (or quick-cook dried)
Instructions
  1. To start, we are going to make a thin gravy for the chicken. In a saucepan over medium heat, mix the tapioca or cornflour with a little water and add it to the cold chicken stock.
  2. Bring this to a boil, reduce the heat and simmer for 60 seconds until thickened. Remove the gravy from the heat and put this aside.
  3. For the creamy cheese sauce, heat the second batch of chicken stock over over medium heat. Mix the tapioca or cornflour with a little water and add this to the pot.
  4. Bring this to a boil, lower the heat and simmer for 60 seconds until thickened. Remove the pot from the heat.
  5. Stir in the shredded mature cheddar and parmesan cheeses until melted and totally combined.
  6. Pour in the sour cream and stir this in until totally combined.
  7. Place the roughly chopped chicken in a mixing bowl and pour in the gravy. Stir this until combined.
  8. Lightly grease a medium size roasting pan and line the bottom with 2 slices of lasagna sheet. I am using freshly made lasagna sheet, but you can use quick cook dried pasta as well.
  9. Top the pasta with a layer of the chicken and gravy. This is the reason we made the gravy thin. The pasta will absorb 30 percent of the liquid from the gravy as it cooks and it will thicken as a result.
  10. Add another layer of pasta to the pan.
  11. Top this with a generous layer of the creamy cheese sauce.
  12. Top this with another layer of pasta.
  13. Then another layer of chicken and gravy.
  14. A final layer of pasta topped with another generous spread of creamy cheese sauce and you're almost done.
  15. Sprinkle a generous helping of mature cheddar over the surface.
  16. Bake the lasagna in a preheated oven for 35 to 40 minutes until the cheese is crispy and well browned.
  17. Remove the lasagna from the oven and allow it to stand for 10 minutes before slicing and serving.

 

February 14, 2015 Baking, Chicken Recipes, Main Courses, Poutry

Plaited Chicken Pie. How to Make Rustic Chicken Pie from Start to Finish. Homemade Chicken Pie.

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Plaited Chicken Pie. How to Make Rustic Chicken Pie from Start to Finish. Homemade Chicken Pie.
Author: 
Recipe type: Chicken / Baked / Pie
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
This amazing plaited chicken pie that really does look incredible and tastes even better. For the best result, use the best quality parmesan and salami you can find.
Ingredients
  • 500g Chicken breast
  • 8 White mushrooms
  • 1 Medium onion
  • 50g Parmesan cheese
  • 250ml Sour cream
  • 50g Salami
  • 1 Roll puff pastry
Instructions
  1. Slice the chicken breasts across the grain into thin slices.
  2. Slice the mushrooms thinly, and dice the onion.
  3. Shred the parmesan using a fine grater and mince the salami finely.
  4. Heat your pan over medium high heat and fry the onion and mushroom for 3 minutes.
  5. Add the chicken and continue to fry for a further 5 minutes until the chicken is cooked through.
  6. Remove the pan from the heat and add the shredded parmesan and salami. Stir in the sour cream and put this aside to cool completely.
  7. Lay the puff pastry out on a lightly greased baking tray and heap the filling up down the center of the pastry.
  8. Using a sharp knife, cut the pastry at an angle in 1 inch intervals from the edge of the filling to the edge of the pastry. Repeat this on the other side as well.
  9. Lift the end of the pastry closest to you to enclose the filling.
  10. Alternating with strips on the right and left, lift these to cover the filling up until the second last pair of strips. Trim the odd ends from the end strip and lift the center piece to enclose the filling.
  11. Wrap the second last strips over this to secure it.
  12. Whisk 1 egg yolk with a tablespoon of water and paint on to the entire pie.
  13. Bake the pie in a preheated oven at 200c or 400f for 30 to 35 minutes. The pie will be well puffed up, crispy and golden.
  14. Remove the pie from the oven and allow it to rest for 5 minutes before slicing and serving with the accompaniments of your choice.

 

February 7, 2015 Baking, Chicken Recipes, Poutry, Snack Food

Cocktail Chicken Sausage Rolls. Crispy, Golden and Delicious Cocktail Chicken Sausage Rolls.

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Cocktail Chicken Sausage Rolls. Crispy, Golden and Delicious Cocktail Chicken Sausage Rolls.
Author: 
Recipe type: Cocktail Snacks / Snack Platter Food
Prep time: 
Cook time: 
Total time: 
Serves: 48
 
Making amazing chicken sausage rolls is easy and quick. This in this vide you will see how to season the chicken, fill and roll the pastry, and bake the sausage rolls to golden perfection.
Ingredients
  • 700g Chicken breast
  • 7.5ml Salt
  • 2.5ml White pepper
  • ¼Tsp Ground cloves
  • 5ml Ground coriander
  • ¼ Tsp Ground nutmeg
  • 2 Rolls puff pastry
Instructions
  1. Cut the chicken into blocks and place it in your food processor along with the salt, white pepper, ground cloves, ground coriander and ground nutmeg.
  2. Run the processor until the chicken is completely minced.
  3. Unpack the puff pastry and roll it. Keep the separating plastic in place.
  4. Using wet hands, form a sausage of the chicken mixture across the width of the dough.
  5. Using the separating plastic, lift the end of the dough up and over the chicken. Roll the dough over until you have an overlap in the pastry.
  6. Flatten the roll slightly and trim the roll from the remaining pastry. Transfer the roll to a lightly greased baking sheet.
  7. Continue rolling the sausage rolls until all of the filling and pastry is used. Any off-cuts at the ends can be used sideways to make shorter rolls.
  8. Whisk a single egg yolk with a tablespoon of water and brush the tops of the sausage rolls with the solution.
  9. Using a sharp thin blade knife, cut through the tops of the rolls. This helps moisture escape during baking ensuring that the inside of the dough is not wet and mushy. It also helps with portioning once baked. You should do this even you don't intend cutting the rolls into portions.
  10. Bake the sausage rolls in a preheated oven at 200c or 400f for 30 to 40 minutes until crisp and golden.
  11. Remove the rolls from the oven, cut them apart and serve immediately. The quantities in the recipe will yield 48 1 inch cocktail sausage rolls.

 

January 25, 2015 Pickling Recipes, Poutry, Snack Food, Starters, Valentine's Recipes

Beet-Pickled Deviled Eggs – Valentines Special Part 1. Pickled, Deviled Eggs – a Taste of Heaven!!!

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Beet-Pickled Deviled Eggs - Valentines Special Part 1. Pickled, Deviled Eggs - a Taste of Heaven!!!
Author: 
Recipe type: Starters / Cocktail Snacks / Finger Food
Serves: 8-12
 
Deviled eggs are an all-time favorite as a starter or cocktail finger-snack. In this Valentine's special recipe, we take this a step further by pickling a pink fade into the eggs, then finishing it off with a spectacular filling!!!
Ingredients
  • 8-12 Hard-boiled eggs
  • 240ml Apple cider vinegar
  • 1 Tbs Sugar
  • 1 Tbs Salt
  • 720ml / 3 Cups water
  • 1 Small beetroot, peeled and halved
For the Filling
  • 45g Horseradish sauce
  • 6 Pickled peppadews
  • Salt & pepper to taste
  • A few extra peppadews, thinly sliced to garnish
Instructions
  1. Place the cider vinegar, sugar, salt, water and beetroot in a pot. Bring this mixture to a boil, turn the heat down, and allow it to simmer for 10 minutes.
  2. Remove the pot from the heat and allow it to cool. Place the hard-boiled eggs in the mixture, place the lid on the pot and allow this to pickle overnight in your refrigerator.
  3. The following day, remove the eggs from the mixture, cut them in half length-ways and scoop the yolks out of the halves.
  4. Place the yolks in a jug along with the salt, pepper, horseradish sauce and pickled peppadews.
  5. Using your stick blender, puree this all until it is smooth.
  6. Transfer the egg halves to platters and pipe or spoon the pureed mixture into the eggs.
  7. Garnish the eggs with thinly sliced peppadews and serve immediately.

 

January 2, 2015 Chicken Recipes, Curries, Indian Recipes, Main Courses, Poutry

Indian Butter Chicken. How to Make Delicious, Fragrant Butter Chicken at Home.

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Indian Butter Chicken. How to Make Delicious, Fragrant Butter Chicken at Home.
Author: 
Recipe type: Indian Curry
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4-8
 
In Today's episode we make delicious, fragrant Indian Butter Chicken, using the Tandoori Chicken we baked yesterday.
Ingredients
  • 1.2kg Cooked Tandoori chicken
  • 100g Butter
  • 160ml Cream
  • 45g Garlic, finely chopped
  • 55g Ginger, finely chopped
  • 5 Green chillies, chopped
  • 1Tsp Paprika
  • 900g Tomatoes
  • 480ml Chicken Stock
  • Salt to taste
  • Fresh coriander to garnish
Instructions
  1. Finely chop the garlic, ginger and green chillies. Measure out the paprika, butter, chicken stock and cream. Chop the tomatoes, and cut the entire chicken into bite sized pieces.
  2. Heat the butter in a pan over medium high heat and fry the garlic, ginger and chilli for 2 minutes until fragrant.
  3. Add the paprika and stir this until totally combined.
  4. Add the chopped tomato and the chicken stock. Bring this to a boil, reduce the heat and simmer the tomato for 10 to 15 minutes. The tomatoes must be soft and tender.
  5. Remove the pan from the heat and allow it to cool for 5 minutes. Using your stick blender, puree the tomatoes until smooth.
  6. Return the pan to the heat, add the chicken and bring this to a boil. Reduce the heat and simmer the chicken for 10 minutes until it is absolutely tender.
  7. Add the cream, stir this in until totally combined. Season with salt to taste and serve immediately garnished with fresh coriander. As an accompaniment, any Indian bread will serve well.

 

January 1, 2015 Chicken Recipes, Indian Recipes, Main Courses, Marinades and Rubs, Poutry

Authentic Tandoori Chicken. Tradition Indian Tandoori Chicken, Spiced and Grilled to Perfection.

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Authentic Tandoori Chicken. Tradition Indian Tandoori Chicken, Spiced and Grilled to Perfection.
Author: 
Recipe type: Indian Curry
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
In this first episode of 2015 we make authentic Tandoori Chicken. This is the first in a 2-part series covering Tandoori Chicken and Butter Chicken.
Ingredients
  • 1.4kg Chicken
For the Paste
  • 50g Garlic paste
  • 10g Ginger paste
  • 30ml Lemon juice
  • 25g Chilli paste
  • 5ml Salt
For the Marinade
  • 5g Cumin Powder
  • 10g Garam Masala
  • 25g Ginger paste
  • 30ml Lemon Juice
  • 50ml Oil
  • 25g Chilli paste
  • A few strands of saffron
  • 20ml Yoghurt
To Serve
  • Sliced onion
  • Chaat Masala to sprinkle
  • Cream
  • Lemon wedges
Instructions
  1. Cut away any excess skin from the neck and butt of the chicken and remove the wing tips. Slice through the breast bone and open the chicken up.
  2. Turn the chicken oven, and with a downward thrust, dislocate the pelvis of the bird.
  3. Using a sharp knife, cut deep incisions into the thighs, drumsticks and breast of the chicken.
  4. In a bowl, combine the garlic paste, ginger paste, lemon juice, chilli paste and salt.
  5. Brush all of the paste onto the chicken making sure to get it into the incisions as well. Let this stand for 30 minutes.
  6. While the chicken stands, combine the cumin powder, garam masala, ginger paste, lemon juice, chilli paste, saffron, oil, salt and yoghurt. Mix this until the oil is totally combined.
  7. Spoon this mixture over the chicken, then allow this to marinate in your refrigerator for 6 hours.
  8. Remove the chicken from the refrigerator, scoop up any over-run marinade and pour it back onto the chicken.
  9. Lift the chicken up, slide a rack underneath, then bake the chicken in a pre-heated oven at 180c or 350f for 80 minutes.
  10. Remove the chicken from the oven, cut it into portions and serve garnished with fresh onion slices, chaat masala, a drizzle of cream and a few lemon wedges.

 

December 31, 2014 Accompaniments, Chinese Recipes, Poutry, Snack Food, Spice Mixes, Starters

Chinese Tea Eggs – Marbled Eggs Flavored with Aromatic Chinese Tea and Spices

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Chinese Tea Eggs - Marbled Eggs Flavored with Aromatic Chinese Tea and Spices
Author: 
Recipe type: Eggs
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 10
 
Chinese tea eggs are sold by street vendors and roadside stops all over China. These aromatic and tasty treats not only look beautiful, but taste like heaven.
Ingredients
  • 10 Eggs
For the Tea Mixture
  • 3 Tbs Light soy sauce
  • 3 Tbs Rice wine or dry sherry
  • 1 Whole star anise
  • 1 Tbs Brown sugar
  • 1 Cinnamon stick
  • 2 Tbs Chinese black tea or 2 teabags black tea
  • 1 Tbs 5-Spice
Instructions
  1. Place the eggs in a saucepan, cover with cold water and bring this to a boil. Lower the heat and simmer the eggs for 10 minutes.
  2. Drain the pot and cool the eggs under cold running water.
  3. Using the back of a teaspoon, tap the egg shells until the entire shell is crazed with cracks.
  4. Place the light soy sauce, rice wine, star anise, brown sugar, cinnamon stick, sliced ginger, black tea and 5 spice in a pot and pour in 1 liter of water.
  5. Bring this to a boil, lower the heat and simmer the mixture for 20 minutes.
  6. Add the eggs to the pot, bring the mixture back to a boil, lower the heat and simmer the eggs gently for 45 minutes.
  7. Remove the pot from the heat and allow the eggs to cool to a manageable temperature in the tea mixture.
  8. When they are cool enough to handle, peel the shells from the eggs to reveal the beautifully marbled and fragrant eggs.
  9. Slice the eggs into halves or quarters, transfer to platters and serve warm or cold.

 

December 26, 2014 Baking, Barbecue, Bread, Main Courses, Poutry, Sandwiches

Turkey Fold-Over. How to use Turkey Left-Overs – Delicious Baked Turkey Buns.

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Turkey Fold-Over. How to use Turkey Left-Overs - Delicious Baked Turkey Buns.
Author: 
Recipe type: Left-Overs Recipe Ideas
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
How to use Turkey Left-Overs. Baked turkey turn-overs are agreat way to use any left-over turkey meat. In fact you can even use any of the left-over meat in combinations, or on their own, mixed with the other ingredients.
Ingredients
For the Dough
  • 500g Strong White flour
  • 10g Instant yeast
  • 10g Salt
  • 10g Sugar
  • 300ml Lukewarm water
For the Filling
  • 250g Cooked Turkey or other left-over meat
  • 3 Tbs finely chopped pickled jalapeno
  • 200ml Sour cream
  • 80g Feta cheese
  • 6 Tbs Chopped sun-dried tomato
Instructions
  1. To make the dough, place the flour, yeast, salt and sugar in a large mixing bowl. Stir these together briefly, then pour in the warm water.
  2. Using a wooden paddle, stir this until a dough starts to come together, then using your hands in the bowl, compress the dough together to pick up and loose bits.
  3. Turn the dough out onto a lightly floured work surface and knead it for 5 minutes until it is smooth and elastic.
  4. Place the dough back in the mixing bowl, cover the bowl with cling-wrap and allow the dough to rise for 40 minutes in a warm place.
  5. While the dough rises, finely chop your cooked meat. Place this in a bowl and add the finely chopped pickled jalapeños, sour cream, feta cheese and chopped sun-dried tomato. Mix this until totally combined.
  6. Cover a wire rack with foil and give it a light coating of oil. Turn the dough out and knead it briefly.
  7. Flatten the dough into a large disc and cut it into quarters. Roll each quarter into a ball, flatten the ball, then roll into a circle of 20cm or 8 inches in diameter.
  8. Spoon a quarter of the filling across the center of the dough. Pick up the far side of the dough and pull it of the filling. Use your finger tips to tamp the edges down.
  9. This will not seal the edges, it simply thins them out, and prevents them from flying up while cooking. The edge will open during cooking, but only enough to reveal the filling.
  10. Place the completed crescents on the rack, cover the rack with and upturned roasting pan and allow this to rise for 20 minutes in a warm place.
  11. Bake the fold-overs in a preheated oven or gas barbecue at 180c or 350f for 25 minutes until lightly golden.
  12. Remove from the heat and serve immediately with the accompaniments of your choice.

 

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