Page 16 - The_Anchorage_JanFeb_2022_Magazine

RECIPE
Cooking Chicken
& Cheese
with Strudel
Julie Serves 6 Prep time: 15 minutes
Cooking time: About 40 minutes
INGREDIENTS
1 tablespoon olive oil
We’re delighted to announce 800 g chicken thigh fillets, cut into
a new partnership with 3 cm cubes
Julie Goodwin, winner of 200 g button mushrooms, sliced
3 cloves garlic
MasterChef Australia 2009.
2 tablespoons plain flour
1¼ cups milk
Julie has cooked up some
1 tablespoon dijon or french
delicious family focused mustard
recipes for Life & Style and ½ teaspoon sea salt
we can’t wait to share them ¼ teaspoon ground white pepper
1 cup grated tasty cheese
all with you. 2 sheets frozen puff pastry
1 egg, beaten
Enjoy! 4 shallots (spring onions), finely
sliced
INSTRUCTIONS
1. Preheat oven to 200°C. Heat
1 teaspoon oil in a large, heavy-
based frypan over medium-
high heat and brown half of the
chicken. Remove to a bowl and
repeat with another teaspoon of
oil and the remaining chicken. The
chicken only needs to have some
golden colour; it doesn’t need to
be cooked all the way through at
this stage.
2. Heat the remaining oil in the
pan and sauté the mushrooms and
garlic until the garlic is fragrant and
translucent, and the mushrooms
are a light golden colour. The
mushrooms will release liquid as
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Life&Style | JAN/FEB 2022
they cook, so continue to cook of the left and right thirds of the
until this liquid evaporates. pastry. It should now resemble the
3. Return the chicken to the pan shape of a big straight Christmas
tree.
and sprinkle the flour over the
top. Stir to coat the chicken. Stir in 5. On the left and right thirds of
the large rectangle (not the middle
the milk, ¼ cup at a time, allowing
the sauce to cook and thicken third), make incisions about 1.5
between each addition. When all cm apart, following the angle of
the milk is added, bring the sauce the upper point of the pastry and
to a simmer and stir in the mustard, going to each edge. These will
salt, pepper and two-thirds of the form your pastry braids for the
cheese. Simmer for a few minutes strudel. Once the pastry is cut, lift
or until the chicken is cooked it, still on the baking paper, onto a
through. Remove to a bowl and large baking tray.
allow to cool. 6. Place the cooled chicken
4. Preheat the oven to 200°C. Place mixture along the middle third
2 sheets of puff pastry on a sheet of the pastry, stopping short of
of baking paper on a large cutting the pointy and square-cut end.
board. Brush 1 cm of the edge of Sprinkle with the sliced shallots
one sheet with a little beaten egg and the remaining cheese. Fold
and overlap another sheet over it. the pointy end over the chicken
Press the edge to join the sheets mixture, then fold the square end
together into a large rectangle. Turn of the pastry over. Then, alternating
the rectangle so it is vertical on the from left to right, fold the strips of
bench. Using the back of a butter pastry over the chicken mixture.
knife or a skewer, make faint lines It will look a bit like a braid. Brush
on the pastry to divide it into equal liberally with egg and bake for
thirds lengthways. Cut off the top 20–25 minutes or until a deep
two corners of the large rectangle golden brown. This is lovely served
to form a point. At the base of the hot or at room temperature.
large rectangle, cut a square out
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