Chicken, Tarragon and Ricotta Slice with Dunedin Salsa


Beginning our three month tour of New Zealand, the first place we landed was Dunedin, in the south of the South Island. The place is a bit of a foodie mecca and my wife was gracious enough to buy me an evening cooking course with one of Dunedin’s best chefs Judith Cullen.

Talking with Judith, she told me all about a great Farmer’s market held down by the (disused) railway station every Saturday morning. I of course went and was amazed by the great selection of fresh produce available. We visited in mid February (late summer) and there was an impressive selection of local vegetables. The stars emongst these organic gems seemed to be the avocadoes, corn cobs and fantastic tomatoes. They were all abundant and at great prices.

As often happens, I buy what is in season, good and cheap. Much to my wifes frustration, I rarely shop with a meal in mind, or if I do, I will end up changing it halfway through my shop. I create meals from what is available (sometimes I have great diasters, sometimes amazing successes).

Having returned to our holiday rental in Dunedin’s Mornington suburb pleased with my haul of vegetables and some great fresh herbs, my wife reminds me that we need something to go with all the veg – your daughter needs protein! (I had intended to get some great New Zealand lamb, but got carried away with the green stuff).

Quick as a flash I had a brainwave “I thought we would use up the rest of the roast chicken in the fridge”. I had got away with it.

Picking the meat off the carcass of last night’s chicken is a particular pleasure, finding all the delicious juicy bits that seem to have grown overnight.

So here is my recipe for a delicious summer meal that can be cooked quick as a flash…

Serves: 4

Ingrediants

Around 2 cups of cooked chicken
Small bunch of taragon
Salt & Pepper
Around 200g ricotta cheese
A little chicken stock or water (30-60ml)
2 sheets puff pastry (make your own if you have a spare 9 hours or so, otherwise use ready made)
Optional – a handful of chopped mushrooms

For the Dunedin Salsa

About 15-20 dried cherry tomatoes (very easy to make your self or use sun dried tomatoes)
2 ripe avocadoes
Small bunch coriander
2-3 Tbsp Caramelised balsamic vinegar
3-5 Tbsp good extra virgin olive oil
4 or 5 pickled ‘pepperdew’ peppers
1 tsp smoked paprika
Corn from 2-3 cooked cobs of corn (or one large can)
Salt & pepper
Method

Set oven to 185c
Combine cooked chicken, tarragon, ricotta (and mushrooms if using).
Add sufficient stock/water to loosen up the mixture a little without making it too runny. Exact quantity depends on how runny your ricotta is, how dry your chicken is, which way the wind is blowing etc, etc.
Taste mixture and season to your preference.
Divide ready made pastry sheets into two equal sized rectangles.
Add a good dollop of your filling into the lower half of each rectangle.
Wet the edge of the pastry all around and fold over the rest of the rectangle to make a square with the filling in the middle of it.
Press the moistened edges of the pastry together firmly with your fingers tips. Once pressed all round, fold over 5mm or so of the pastry on the 3 press together sides to make a neat edge.
Brush the filled pastry square with water all over and make a couple of holes or slits in the top.
Transfer your pastry slices onto a baking paper lined tray and place in oven for around 20 minutes or until golden brown.

Whilst cooking, prepare the salsa

Chop avocado.pepperdew peppers and cherry tomatoes into smallish pieces.
Chop coriander roughly
Combine the rest of the ingridents together in a large bowl and then add the stuff you chopped up.
Taste and season

Serve the slices warm with a good portion of the salsa – have salsa spare as everyone always seems to want seconds…

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