Right another delicious recipe from our burlesque chef. And another gorgeous way to use your leftovers. This time it’s the turn of a chicken, asparagus, gorgonzola and spinach tartlet. Here’s what our resident food writer has to say:
Whether cooking for two or ten there’s always a little left over roast chicken lurking about the fridge for the next day. But, if you’re like me, you’d probably fancy a change from the previous day. This is a great alternative, a tartlet dish that is packed with flavour and works as a lunch option with salad just as well as a dinner option with roasted new potatoes and vegetables.
This recipe uses small tartlet rings but you can double the recipe for larger portions or just double to have a little extra in the freezer for the next time.
The classic flavour combinations of Gorgonzola, white wine, cream and spinach never fail and their game is upped with the addition of asparagus and chicken. What you’re looking at is the best leftover dish ever.
120g Plain white flour
50g Butter (chopped into cubes)
25ml Cold Water
Pinch of Salt
Place flour, salt and butter in a large bowl and rub with your fingers until it resembles coarse breadcrumbs. (Do not overwork as it gets oily)
With a stiff palette knife, mix in the cold water until combined, then wrap in cling film and place in the fridge for 30 minutes.
When using in tartlets, grease and flour the tartlet rings well, roll pastry to the thickness of two matchsticks to fit ring and ensure the pastry fits well into the corners. Remove remaining pastry, prick bottom of tartlet with a fork a couple of time and place in the freezer for 5 minutes.
Place parchment paper and baking beans in the cases and bake at 180’c for 5 minutes (baking blind) remove the beans and bake for a further 5.Remove from oven and remove the baking beans and parchment.
1 cup of leftover cooked roast chicken
2 spears of asparagus (cooked and chopped into pieces- leaving spear long)
2 tbsp Gorgonzola
2 tbsp white wine
Handful of sSpinach
1 clove Garlic (crushed and chopped)
½ small Shallot (sliced)
Salt and Pepper
1 tsp butter
2 slices of Prosciutto
Place the prosciutto on a tray and bake until crisp. Crumble.
Melt butter over a medium heat and sauté shallot and garlic lightly for 5 minutes.
Add the wine and reduce by half, add the cream and simmer for 3 minutes. Add the gorgonzola, asparagus (not spear top) spinach and chicken and simmer for 4 minutes until thickened.
Season well with salt and pepper and place in pre-baked tartlet cases. Add the crumbled Prosciutto, Asparagus spear on top, sprinkle over parmesan and place in the oven for 5-7 minutes.