Episode: Delish Christmas Delights special
Title: Riki’s Festive Pastila
Broadcast: Dec 16th 2017
Presenter: Scott Taylor & Chef Riki Kaspi

Free range chicken is a favourite during the festive season so today Riki shares her Chicken filo pie with grilled crayfish with harissa butter recipe. This dish is great as an entrée to share.

PASTILLA
For the Poached Chicken filling:

• 6 chicken thighs, skinned, bone in
• 1 large onion, sliced
• 2 Tbsp Riki Kaspi Spice Journey Ras el Hanut
• Good pinch of saffron threads, soaked in hot water for 1 hour
• Sea salt and freshly ground black pepper
• 2-3 tsp honey
• 4 boiled eggs, peeled,
• grated 100g blanched almonds,
• toasted, chopped 50g dates, pitted, chopped
• 1 cup coriander, shredded

• 1⁄2 tsp ground cinnamon, plus extra for garnish
• 100g unsalted butter
• 12 sheets filo or filo pastry (from the fridge, not freezer section)
• 2 Tbsp olive oil
• 1 kg onions, thinly sliced

Method:

• Pre-heat oven to 180c.
• To poach the chicken, place all the ingredients in a large saucepan and add enough water to just cover. Bring to the boil over high heat, and then reduce the heat to low and simmer gently for 40 minutes or until the chicken is tender.
• Remove the chicken from the stock and leave to cool.
• Strain the stock through a fine sieve into a clean pan and simmer until reduced to about 100ml.
• Remove from the heat and set aside to cool, then refrigerate until cold.
• When the chicken is cool enough to handle shred the meat with your fingers.
• Meanwhile, heat the olive oil in a large heavy-based saucepan over medium heat. Add the onion and cook for 10 minutes or until just softened.
• Reduce the heat to low, season to taste and cook, stirring regularly, for 1 hour or until caramelized.
• Remove from the heat and stir in the honey, then set aside to cool completely.
• Place shredded egg in a large bowl with the shredded chicken meat and 2-3 spoonful’s of the poaching stock (or enough to moisten) then add the almonds, dates, coriander, and cinnamon. Combine and season to taste.
• Melt the butter in a small saucepan then pour into a bowl, leaving any impurities in the bottom of the bowl behind.
• To assemble the pastilla, place 6 overlapping sheets of pastry in a 23cm ovenproof frying pan, leaving the sides overhanging, brushing with the melted butter as you go.
• Add the chicken and egg mixture and press firmly.
• Spread the caramelized onions over the top, and then cover with the rest of the pastry sheets, again brushing with the melted butter as you go.
• Tuck under any excess pastry so that the top looks like a nice neat parcel.
• Bake for 45 minutes or until golden and crisp.
• Remove from the oven and leave to rest for at least 5 minutes, and then dust with a little cinnamon if desired.

To decorate:

• 1 crayfish, halved50g butter, room temperature
• 1 Tbsp Riki Kaspi Spice Journey Hot Harissa

Method

• Combine butter and harissa.
• Spread mixture over both sides of the halved crayfish.
• Grill crayfish on both sides until cooked.

Mt Barker Free Range Chicken
P: (08) 9435 3600
W: www.mtbarkerchicken.com.au

The Cooking Professor
W: www.thecookingprofessor.com.au
P: 0411 274 712
E: info@thecookingprofessor.com.au