ROAST CHICKEN PUFF PASTRY CORNET WITH PINK SAUCE AND VEGETABLE CHIPS

Reference used: 26712

For the puff pastry cornet:

–              Puff pastry

–              Butter

–              Black sesame

Cut a strip of puff pastry and sprinkle with black sesame. Lightly roll the roller over the pastry so the sesame is stuck.

Cover the outside of a cone-shaped mold with butter and roll up the puff pastry strip until it’s completely covered.

Bake at 185ºC for 20 minutes, remove from the mold and let cool.

For the pink sauce:

–              Mayonnaise

–              Ketchup

–              Worcestershire sauce

–              Orange juice

–              Lemon juice

–              Tabasco

–              Whisky

Mix all the ingredients until it’s a homogeneous pink sauce. The amount of each ingredient you use will depend on how intense a flavor you desire.

For the vegetable chips:

–              Beet

–              Artichoke

–              Daikon

Peel the beet and turnip, and thoroughly clean the artichoke. Cut them with a mandoline slicer and leave to dry on absorbent paper. When dry, fry them in olive oil at 160ºC until crispy and again dry on absorbent paper.

To assemble:

Fill the cone with Exquisitarium pulled chicken, partially cover it with pink sauce and decorate with the vegetable chips and some choricero pepper flakes.

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