Each morning the cuisinier must start again at zero, with nothing on the stove. That is what real cuisine is all about -- Fernand Point.
Sunday, 15 August 2010
Confit chicken pasty
I managed to stretch a single confit chicken leg and thigh to three meals by making these pasties. The filling is made from lightly sautéed onions, garlic, and courgettes, chopped tomatoes, and shredded confit chicken. The pastry is a basic shortcrust made with a mixture of butter and lard. Delicious served hot or at room temperature.