Chicken, Mozzarella & Gorgonzola Strudel

Strudels are a versatile bunch, really – they can be sweet like the traditional apple strudel, or savoury with either meats or simply vegetarian.  I keep phyllo dough on hand in the freezer for a quick make-ahead meal; I mix the stuffing together in the afternoon and roll it up into the dough, flip it seam-side down on an oven tray lined with baking paper, then score a few steam-vent gashes with a knife, brush it with a bit of cream or whipped egg, and pop it in the cold oven.  When it’s time to bake, I turn on the oven and let it bake for ~50-60 minutes.  Wah-la!

Here’s a mixture I put together yesterday; it was fabulous, and I promised to write down the recipe so that I could make it again! The image below is not mine, but it represents how it comes out looking, sans sauce on the side; if you want to add a sauce, start off with a good Belchamel sauce, and perhaps toss in a bit of thyme and a grainy mustard to give it pizazz!

This amount makes 2 strudel, which will feed 6-8 people.  Without further ado, here it is:

Chicken, Mozzarella & Gorgonzola Strudel

800 gr. chicken, finely diced

5-6 small spicy sausages, finely chopped

1 onion, finely diced

2 leeks, finely sliced

~5 small potatoes, finely chopped

200 gr. Gorgonzola (bleu cheese), cubed

400 gr. Mozzarella, finely chopped

2 eggs

Thyme, salt and pepper to taste

2 x rectangular phyllo dough (flaky pastry dough)

In a pan, slowly cook the chicken, sausages, potatoes and onions until done; season to taste (the thyme gives a nice rustic accent to the meats).  Set aside to cool.

In the meantime, chop up the cheeses into a large bowl, and whip in the eggs.  Pour the warm meat mixture into the bowl, and stir thoroughly.

Roll out the first pastry dough, and line half of the mixture down the centre, leaving a finger or two’s width at each end.  Fold the sides of the dough in; pinch the ends together, and, using the baking paper that the dough is wrapped in, fold it under to flip the dough into place (seam-side down) on the baking tray at one side (leaving room for the second).  Score the dough along the top, then brush with a bit of cream or beaten egg.  Repeat for the second strudel, laying it along the opposite side of the tray.

Pop into the oven.  Bake at 190-200°C (375-390°F) for 50-60 minutes.

chicken-strudel

Source:  Pinterest

Save

Spiced Chicken Pilau

Over 3&1/2 years ago, I originally posted this recipe, so I thought I’d share it with you again as it’s one of my go-to recipes. As a matter of fact, I just made it today – it’s aromatic mixture as it simmers in the crockpot is torture, but more than worth the wait! I’ll serve it with either Jasmine or Basmati rice on the side, rather than cooked in the pot, though that’s my personal preference; if you want a truly delicious, all-in-one dish, this is it.

CuppaNatter

Here’s another favourite recipe of mine; it’s a great crockpot / slow cooker meal – just toss it in, give it an occasional stir, and enjoy!  I prepare and serve the rice separately rather than including it in the mix, but to each his or her own…

If you’re not yet acquainted with Fenugreek, it’s about time!  It’s an amazing little spice that adds a unique flavour to Indian and Asian cuisine.  Hard as a rock, these are NOT something you want to toss in at the last minute!  But given time to cook into the menu, they release an aromatic bouquet of flavours that you’ll wonder how you’ve lived this long without.

Fenugreek Fenugreek Seeds

Spiced Chicken Pilau

¼ C. ghee (lard or butter)

1 bundle of spring onions, thinly sliced

500g chicken meat, diced

½ tsp. turmeric*

2 C. rice

3 ¾ C. chicken stock

5 green cardamom pods…

View original post 132 more words

Vintage Life Hack #1: A Hint When Boiling Potatoes

We might be tempted to think that life hacks are a modern phenomenon, but they’ve probably been around as long as the need to communicate with another human has.  Fire?  Rub sticks together.  Meat?  Better cooked than raw (apologies to the vegetarians out there, but back then – and in many countries today – people couldn’t afford to be vegetarians… it was down to survival).

Here’s a vintage life hack on boiling potatoes:

Eat to Live Tip: Relieve Tension

If you’re feeling tense, grab a carrot, a stick of celery, a bell pepper, popcorn, an apple, pear or peach, and bite in!  Let the tension go as you munch on crunchy healthy snacks, and improve your health two ways at once.

Crunchy Snacks & Tension