+

Advance Preparation:

  • Chicken breast, skinless 400 g
  • Celery sliced 60 g
  • Flat leaf Parsley 7 g

Korma spiced pastry base:

Spiced apricot chutney puree:

Quiche Mix:

  1. Advance Preparation:

    • Lightly oil the chicken breast and grill.
    • Blast chill once cooked.
    • Then cut into slices.
    • Dice the celery into 0.5cm cubes.
    • Finely slice the flat leaf parsley leaves.
  2. Korma spiced pastry base:

    • Rub together the flour, FLORA Buttery, KNORR Patak's Korma Paste until it resembles a fine bread crumb mixture.
    • Add in the egg yolks and form into a pastry.
    • Allow to rest in the fridge for at least an hour before use.
    • Roll out the pastry and line individual quiche moulds.
    • Let the pastry rest in the fridge for 20 min. prior to cooking.
    • Line the cases with greaseproof paper and then add baking beans.
    • Cook at 180°C until the pastry is golden brown on the outside (approx. 20 min.).
    • Remove the greaseproof paper and the baking beans and cook for a further 5 min. to ensure the base is full cooked.
  3. Spiced apricot chutney puree:

    • Chop the dried apricots.
    • Place in a pan the white wine vinegar and sugar and bring to the boil.
    • Allow the mixture to reduce to a syrup consistency.
    • Add in the KNORR Patak's Butter Chicken Paste and KNORR Professional Ginger Puree and allow to boil for 1 minute.
    • Add in the chopped apricots and mix through thoroughly.
    • Mix in the water and blend to a paste.
    • Place the mix in a piping bag ready to build the quiches later.
  4. Quiche Mix:

    • Whisk together the milk, MEADOWLAND Double, eggs and egg yolks.
  5. Filling The Quiche:

    • In each of the pastry cases pipe in 20g of the spiced apricot puree and spread over the base of the pastrycase.
    • Add the sliced chicken evenly between the cases.
    • Add the diced celery and chopped flat leaf parsley evenly between the cases.
    • Pour in the quiche mix to the top of the case and bake at 140°C until the custard is set.
+