Chicken and Mushroom Vol-au-vents with Chicken Chunks
2 packs of Chicken Chunks from The Vegetarian Butcher
200 gr chestnut mushrooms diced
2 large onions, diced
2 cloves of garlic, crushed
70 gr flour
40 ml dry sherry
70 ml olive oil
250 ml soya cream
1 pinch of curry powder
350 ml water
1 bay leaf
1 sprig thyme
1 tbsp Japanese soy sauce (or ½ stock cube)
1 tbsp white wine vinegar
Celery salt to taste
½ bunch of chives (in beautiful rings)
Salt and pepper to taste
Fry half of the diced mushrooms in 1/3 of the oil briefly over a high heat until browned. Set the mushroom aside in a dish and repeat for the remaining mushrooms. The frying has to be done in two batches because the mushrooms produce lots of liquid and will boil instead of fry if all done at once. Add the second lot of mushrooms to the dish and clean the frying pan.
Put the remaining oil into the pan and fry the diced onion gently until translucent, add the crushed garlic and the curry powder and cook for 1 minute.
Next, the flour has to be gently heated in the frying pan to make the base of sauce, rather like making a béchamel or white sauce. This must be done on a low heat; the flour must not colour or burn. The flour is ready when it comes away slightly from the pan. It takes about 5 minutes and it must be stirred continuously as it warms up. Add the sherry to deglaze the pan, and then the water, the thyme and the bay leaf. Continue stirring until you have a thick sauce in the pan, and let it cook on a very low heat for 10 minutes. If it is too thick, add some water.
Add the soy cream, fried mushrooms, soy sauce, vinegar and celery salt and season with a generous amount of salt and pepper to taste. Continue over a gentle heat for 5 minutes.
Add the Chicken Chunks and half of the chives. Garnish with the remaining chives and you're done!
Serve the mixture in puff pastry vol-au-vent cases for a delicious lunch, or appetizer!