Issue link: https://maltatoday.uberflip.com/i/439085
XII maltatoday, Sunday, 28 december 2014 Food Taiana Andrades Grech Literally translated, these are chicken drumsticks and get their name from their peculiar teardrop shape. The golden, crispy exterior surrounds a layer of soft dough filled with seasoned shredded chicken. although most bar snacks popular in brazil are the result of colonial influence, the coxinha de galinha is as brazilian as it gets, with its roots based in Sao Paulo in brazil. The major secret to this recipe is patience as it takes a while to mould them, especially if you've never done it before. make sure they are well- sealed and that the filling isn't sticking out or they will crack when fried. Ingredients For the filling • 1 large chicken breast • 3 – 4 cups chicken stock • 50g butter • 1 small onion, chopped • 1 bay leaf • 2 cloves garlic, minced • 2 tomatoes, chopped • Parsley • 1 carrot • Salt and pepper For the pastry • 80g butter • 150ml milk • 250g plain flour • 1 tbsp olive oil • Salt and pepper To assemble • 2 eggs • Plain flour • Breadcrumbs • Corn oil, for frying Method 1. bring the chicken stock to the boil and add the whole chicken breast, half the onion, carrot, bay leaf, salt and pepper. allow to simmer for 20 mins until the chicken. 2. remove the breast, allow it cool and shred into small pieces. reserve 2 cups of the liquid to make the dough. 3. To make the dough, gently fry the remaining onion in butter for 2 mins. 4. add the milk and as soon as the milk starts to boil add the flour, stirring constantly. 5. Keep stirring until the dough forms a ball and pulls away from the sides of the pan. 6. add the olive oil and allow to cool. 7. To make the filling, heat some oil in a saucepan with a bit of butter. add the onions and the garlic and fry till golden. 8. add the chopped tomatoes and cook for 5 mins. 9. add the shredded chicken and about 50ml chicken stock so that the chicken is moist but not liquidy. 10. Turn off the heat and allow to cool. 11. Take a portion of dough about the size of a golf ball and roll into a disk shape. 12. Place a tsp full of filling in the centre and mould the dough around the filling to form a bundle, making sure the filling doesn't touch the edges. Smooth the surface to correct any imperfections. 13. Dredge through flour, beaten egg and breadcrumbs and fry in hot oil until golden brown. Place on paper towels to absorb excess oil. 14. Serve hot with Tabasco sauce. Serves 4 Literally translated, these are chicken drumsticks and get their name from their peculiar teardrop shape. The golden, crispy exterior surrounds a layer of soft dough filled with seasoned shredded chicken. although most bar snacks popular in brazil are the result of colonial influence, the coxinha de galinha is as brazilian as it gets, with its roots based in Sao Paulo in brazil. The major secret to this recipe is patience as it takes a while to mould them, especially if you've never done it before. make sure they are well-sealed and that the filling isn't sticking out or they will crack when fried. Ingredients • 8 Portobello mushrooms • 2 cloves garlic • Handful thyme • Olive oil • 16 asparagus spears, steamed • 8 slices pancetta • 8 eggs • 2 tsp white vinegar • Hollandaise sauce Method 1. Heat the oil and fry the garlic and thyme. Fry the mushrooms until slightly softened but still have some integrity. Set aside. 2. Grill the pancetta until crispy and set aside. 3. Bring a saucepan of water to a simmer, add the vinegar and whisk the water to create a vortex. 4. crack the egg into a ramekin and gently drop the egg into the vortex and allow to simmer for 3 ½ mins. 5. Remove egg with a slotted spoon and place on a paper towel to absorb excess water. 6. use the Portobello mushroom instead of the muffin, place 2 asparagus spears on the top, followed by the poached egg. 7. Season with salt and pepper, 2 tbsp Hollandaise sauce, and a slice of crispy pancetta. Makes 1 cup Ingredients • 4 egg yolks • 1 tbsp lemon juice • 113g butter (½ packet), melted • ½ tsp salt • ½ tsp cayenne pepper Method 1. In a stainless steel bowl whisk the egg yolks with the lemon juice until the mixture has thickened. 2. Place the bowl over a small saucepan of barely simmering water (the bowl should not touch the water). 3. Whisking continuously pour in the melted butter, not letting the eggs get too hot (if the eggs get too hot they will scramble!). 4. continue to whisk until the mixture is thick and has doubled in volume. 5. Remove from the heat and whisk in salt and cayenne pepper. A roundup of Gourmet Today's The quest at Gourmet Today is to find the very best recipes suitable for every occasion. 2014 has been a busy year and making a list of our favourite recipes has not been an easy task. From fish to meat dishes, sweet to savoury these are some of the most popular recipes from Gourmet Today. Coxinha de galinha Eggs Benedict with Portobello mushrooms, asparagus and pancetta Hollandaise sauce