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- 200 GRAM CHICKEN BREAST,
prepared and in small pieces
- 1 TBSP RED CURRY PASTE
- 2 GELATIN LEAVES, soaked
- 50 GRAM BUTTER
- 125 GRAM FLOUR
- 3/4 CUP CHICKEN STOCK
- 75 GRAM BREADCRUMBS
- 2 EGG WHITES
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- 8
EGGS, hard boiled and halved
- 1/2 BUNCH OF SPRING ONIONS, chopped
- 1 STEM CELERY, sliced
- 3 TBSP MUSTARD
- 1 TSP PAPRIKA POWDER
- 2 TSP TABASCO
- 3 TBSP VINEGAR
- 1 CUP OLIVE OIL
- 3 TBSP PARSLEY, cut
- 1/2 TSP SALT
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Melt the
butter and add 75 gram flour; heat slowly for three minutes
whilst stirring. Add the chicken stock and bring this to the
boil, keep stirring. Add the chicken and the curry paste;
simmer 2 minutes more. Switch off the heat and add the
gelatin and salt and pepper to taste. Allow the
mixture to cool down. Form croquette shapes. Take out
three plates, put bread crumbs in one, remaining flour in
the other and egg white in the third. Roll each croquette
through flour, then through egg white and finally through
bread crumbs. Put them back into the fridge for 1 hour. Deep
fry until golden brown, approximately 4 minutes.
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Whisk the mustard
with the salt, the tabasco and the vinegar for a few minutes. Slowly
add the olive oil and keep whisking until it has the sauce has the
right consistency. Add the celery, the paprika
powder, the parsley and the spring onions and stir. Put 4 halve eggs on each plate and distribute the
sauce on top.
See als a recipe for pink
pepper remoulade and
Louisiana remoulade.
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