CHICKEN TURNOVERS
Makes 12 pies
Cream cheese pastry
250g butter
250g thick cream cheese
500ml flour
2ml salt
Filling
45g butter
1 small onion, finely chopped
2 stalks of celery, chopped
45ml flour
250ml hot chicken stock
500ml shredded cooked chicken
15ml chopped parsley
salt and pepper
For the pastry: Combine butter and cheese in a mixing bowl and beat until creamy. Sift flour and salt and add to butter mixture, mixing until a stiff dough is formed. Turn on to a lightly floured work surface and knead lightly. Wrap in clingwrap and chill in fridge for about 20 minutes before using.
For the filling:: Melt the butter in a saucepan and lightly fry the onion and celery. Stir in the flour and allow to cook for one minute. Add the stock, stirring continuously until the mixture boils and thickens. Add the chicken, parsley and season to taste. Allow to cool. On a lightly floured surface, roll the pastry out to 5mm thickness and cut out 12cm circles. Place a spoonful of chicken mixture in the centre, wet the edges slightly and fold pastry over to make a crescent shape. Place on a lightly greased baking tray, brush with egg and bake at 180°C for 20 to 30 minutes, or until golden brown. Serve hot or at room temperature.
CHICKEN AND BRINJAL PASTA
Serves 6
30ml olive oil
1 red onion, chopped
2 cloves of garlic, crushed
2 brinjals, cubed
4 tomatoes, chopped
salt and pepper
10ml sugar
500ml shredded chicken
250g spiral pasta
handful of basil leaves, torn
80ml grated Parmesan cheese
Heat the oil and fry the onion until soft. Add the garlic and cook for a minute. Add the brinjals and cook for 3-4 minutes. Add tomatoes, cover and simmer for 10 minutes until brinjals are soft. Add seasoning and sugar. Stir in the chicken and heat through. Cook pasta in salted boiling water until al dente. Drain but reserve a little cooking water. Add pasta to brinjal mixture, adding a little of the cooking water if the mixture seems dry. Add basil and Parmesan and adjust seasoning to taste. Toss to combine and serve.
CHICKEN TABOULI SALAD
Serves 4-6
250ml bulghur wheat
500ml boiling water
400g can of chickpeas, drained and rinsed
1 bunch of spring onion, chopped
3 tomatoes, seeded and chopped
250ml mint leaves, chopped
250ml Italian parsley, chopped
Dressing
45ml lemon juice
25ml olive oil
salt and pepper
Place the bulghur wheat in a bowl and pour over the boiling water. Set aside for about 20 minutes or until soft. Drain in a sieve.
Transfer to a bowl and add the remaining ingredients. Toss to combine.
DRESSING:Mix together the lemon juice, olive oil and salt and pepper. Pour over bulghur and mix. Serve immediately. - Saturday Star