Orange Mayo Chicken

​​​TIP: Remove your filo pastry from the freezer to come to room temperature. If the filo is open from previous use, ensure its wrapped with a damp kitchen cloth as it may dry out.

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MAYO METHOD

You can omit this part and simply add store bought (no judgment)

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1.Begin by making your homemade mayonnaise (full tutorial here)  Add your egg yolks, mustard, salt, red wine vinegar and lemon juice into a food processor and combine for 1 minute.

 

2. Add 2 tablespoons of your oil to introduce the temperature change and liquid on a medium speed.

 

3. After 2 minutes on high speed you can start slowly add 80% of the remaining oil in a steady stream while to processor remains on high speed.

 

4. Stop the processor and wipe down the sides

 

5. Add the remaining 20% of the oil. Once the oil has been fully incorporated you can slowly add the orange juice and if you wish to amplify the taste add 2 tsp of finely grated orange rind.

 

6. Decant into a ramekin, cover and place in the fridge until later.

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SMOKED PEPRIKA CHICKEN

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1. Place 2 tablespoons of oil in a fry pan and place on a medium to high heat.

 

2. Place the chicken on a plate/ board and lightly rub oil all over, this will allow the paprika to stick to the chicken. You only need to dust paprika on one side at this stage.

 

3. Place the chicken into the pan and reduce the heat to medium as we don’t want the chicken to burn.

3.1 You can now lightly dust the other side of the chicken ready to flip.

 

4. Once the chicken has been on for at least 10/ 15 min squeeze half an orange into the pan to introduce a little additional taste.

4.1 Turn the chicken over and cook for 10/ 15 before squeezing in another half an orange worth of juice and then covering with a pot lid slightly smaller than the size of the fry pan to allow some of the steam to escape.

 

5. Ensure you check the internal temperature of the chicken at the thickest part of the chicken to ensure its at 75oc / 165of before removing from the fry pan to rest and cool.

 

6. Once fully cooled you can dice into small cubes ready to add the mayonnaise.

Don’t do too heavy on the mayo as you want to be able to taste every element of the dish.

 

FILO BASKETS

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1. Melt the butter and have a kitchen brush ready to baste the filo.

 

2. The filo pastry should be thawed now either take 1 sheet or 2 sheets of filo and lay on the bench.

 

NOTE: Ensure you have the filo that isn’t being used covered with a lightly damp (clean/ new) kitchen cloth. This will make the pastry easier to deal with, if the filo is dry it will crack and flake in your hands.

 

3. If using 1 sheet of filo brush half of the sheet with butter and fold in half. If using 2 sheets brush a whole sheet with butter and lay the other sheet over the top.

 

4. Remove as many of the air bubbles as possible as the trapped air will render the filo basket unusable. With a round biscuit / cookie cutter cut out circles of the filo and place into a cupcake tin of you size preference

 

5. Place into the oven at 200oc / 392of for 4 to 5 minutes. Watch carefully as the pastry will crisp up quickly and will turn from a golden brown to burn in a matter of seconds.

 

ASSEMBLY and GARNISH

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1. Now you can spoon some of the chicken into the filo baskets.

 

2. Top with a small dollop of orange marmalade

 

3. Garnish with grated orange rind and parsley.

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Chefs kiss to this dish.

 

Enjoy!

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