A new year, a new episode of Rianne's Recepten! This 25th episode, Rianne shows you how to make a 'Kip in de hoed' (strictly translated: chicken in the hat). Somewhat less cryptical: delicious chicken cherries and curry pastry. Take a look, take a cook and bon appétit!
Ingredients (serving 4)
1 packet of frozen puff pastry (10 small pieces)
1 pot (350 g) of cherries (without pit)
500 gr chicken (I use thigh fillet)
2 cloves of garlic
6 balls of potted ginger, or about 2-3 cm fresh ginger (optional)
1 TS sambal or 1 red chili (optional)
2 packets of curry sauce
200 g crème fraiche
2 TBS breadcrumbs (optional)
50-100 g grated cheese (optional)
Salt and pepper
Some oil or butter
Instructions
Preheat the conventional oven to 200 degrees Celsius. Drain the cherries and let the pastry thaw. Cut the chicken in 2-3 cm pieces, finely chop the garlic and ginger. Season the chicken with salt and pepper.
Fry the chicken, garlic and ginger. When the chicken is almost done, add the cherries, curry, sambal and crème fraiche and mix through.
Prepare the baking tin. Place 1 puff pastry in the centre of the tin and add pieces of pastry to the side of it, making sure to connect them well. Continue until the tin is covered.
Cover the bottom of the pastry with breadcrumbs, and add the filling. Fold the sides back over (or cover with some extra pastry if needed). Top with the cheese.
Bake for 25-30 minutes, until the pastry is nice and golden.
This is the sixth edition of ECIU University Magazine. The ECIU University is a massive joint effort of the ECIU member universities and their regional partners. More than a few hundreds of staff members at the member universities and in the regions are collaborating to making the ECIU University a reality. This magazine showcases several activities of ECIU University and the opportunities to engage with the European University.
