Chicken Corn Leek Filo Rolls Food

MOROCCAN-STYLE CHICKEN PHYLLO ROLLS

Steps:

• Make filling:
• Cook onion in oil along with salt, cumin, ginger, turmeric, pepper, and coriander in a 3-quart heavy saucepan over moderate heat, stirring, until softened, about 5 minutes. Add chicken, broth, water, and cinnamon stick and simmer, covered, turning chicken over once, until meat is very tender, about 45 minutes total. Transfer chicken with tongs to a bowl, reserving cooking liquid.
• When cool enough to handle, shred chicken, discarding skin and bones, and transfer to a large bowl. Transfer cooking liquid to a 2-cup glass measure (do not clean saucepan) and let stand 1 minute, then skim off fat and discard cinnamon stick. Return liquid to saucepan and simmer over moderately high heat, uncovered, until reduced to about 1/4 cup (liquid will look like a glaze in bottom of pan), about 8 minutes, then stir into shredded chicken along with almonds.
• Reserve 2 tablespoons beaten egg in a cup for egg wash. Lightly season remaining egg with salt and pepper, then cook in 1/2 tablespoon butter in an 8- to 10-inch nonstick skillet over moderately high heat, stirring, until just set but still slightly soft. Stir scrambled egg into filling.
• Make rolls:
• Put oven racks in upper and lower thirds of oven and preheat oven to 450°F.
• Put 1 phyllo sheet on a work surface, keeping remaining phyllo covered with overlapping sheets of plastic wrap and a damp kitchen towel, and brush generously with some melted butter. Evenly sift 1/4 teaspoon cinnamon over buttered phyllo using a fine-mesh sieve, then top with another phyllo sheet and generously brush with butter.
• Halve buttered phyllo stack crosswise, then arrange 1 half with a long side nearest you. Spread 1/4 cup chicken filling in a narrow strip along edge nearest you, then roll up filling tightly in phyllo, leaving ends open. Transfer roll, seam side down, to a cutting board set inside a baking pan (to help contain mustard seeds when sprinkling). Make another roll with remaining half stack. Make 6 more rolls in same manner, transferring to cutting board.
• Lightly brush top of rolls with egg wash and immediately sprinkle with mustard seeds, pressing lightly on seeds to help adhere. Cut each roll crosswise into 4 pieces and arrange pieces 1 inch apart on 2 baking sheets. Bake, switching position of sheets halfway through baking, until phyllo is golden brown, about 12 minutes total.
• Transfer rolls to a rack to cool slightly.

CHICKEN & LEEK FILO PIE

Steps:

• Heat a third of the butter in a large saucepan, cook the leeks for 10 mins or until softened, then tip onto a plate and repeat with another third of the butter and the mushrooms. Heat the remaining butter in the same saucepan and, once melted, stir in the flour and cook the sandy paste for 1 min, then stir in the chicken stock a ladleful at a time. Leave on a low heat to simmer for 5 mins, then stir the chicken, leek, mushrooms, cream and mustard into the sauce, add the parsley and season with salt and cracked black pepper. Spoon into a 20cm pie dish and leave to cool.
• Heat oven to 190C/170C fan/gas 5. Lay a sheet of filo on a chopping board and brush with olive oil, then place on top of the pie with the corners resting on the sides of the dish, then repeat the process, placing the next sheet slightly off-centre - the idea is to fan the sheets of filo. Brush every layer with oil, and on the last layer sprinkle over salt, thyme leaves and nigella seeds. Press the pastry gently into the edge of the dish. Bake for about 1 hr until the pastry is deep golden, then remove from the oven and serve with buttered cabbage and mashed potato, if you like.

CHICKEN, CORN & LEEK FILO ROLLS

Steps:

• Heat oil in a non-stick frying pan over a medium-high heat. Add leek. Cook for 6-8 minutes, or until golden. Transfer to a plate.
• Add chicken to pan and cook, stirring often, for 5 minutes, or until browned.
• Return leek and add corn to pan with mustard. Stir until well combined.
• Sprinkle flour over chicken mixture. Stir until well combined. Remove pan from heat. Slowly add milk, stirring constantly. Return to heat and stir until mixture comes to the boil. Simmer for 1 minute. Remove from heat and cool.
• Preheat oven to 200°C Line a baking tray with baking paper.
• Place a sheet of filo pastry on a flat surface. Spray with olive oil. Fold pastry short end to short end. Spread 1/3 cup of chicken mixture on edge of pastry. Roll pastry once. Fold in sides and continue to roll until a sausage roll shape is formed.
• Place on prepared baking tray. Continue to make rolls with remaining pastry and filling.
• Brush rolls with egg and sprinkle with sesame seeds.
• Bake for 15-20 minutes, or until pastry is golden and crisp.

CHICKEN IN CORN FLAKES

Steps:

• Preheat oven to 350°F degrees.
• Remove and discard any fat off chicken breasts and place chicken in a large mixing bowl.
• Add mayonnaise and coat chicken well.
• Crush corn flakes (not too fine) and place in a plastic bag.
• Add sesame seeds, granulated garlic powder, salt and pepper and shake well to mix.
• Drop coated chicken pieces into the plastic bag one at a time and shake well to coat.
• Arrange chicken in an oven-proof baking dish or casserole dish.
• Bake in preheated 350°F oven uncovered for 30 to 40 minutes or until chicken is cooked through.
• You can also use other chicken parts, just make sure that the chicken is cooked through with no pink showing when done.