Ingredients
For 6 portions
For the strudel
250g
QimiQ Cream Base
1ea
Egg(s)
3tbsp
Corn flour / starch
3ea
Slice(s) of white bread, toasted
200g
Chicken breast fillet, finely diced
150g
Mushrooms, finely sliced
150g
Bamboo shoots, tinned and drained
1ea
Red pepper(s), finely shredded
2ea
Spring onion(s), finely sliced
5g
Ginger root, finely shredded
2ea
Garlic clove(s), finely chopped
2tbsp
Olive oil, to fry
20ml
Soya sauce
30ml
Sweet chili sauce
1pinch(es)
Salt and pepper
1package
Puff pastry[Tante Fanny]
1ea
Egg(s), to brush
1tbsp
Sesame seeds, to sprinkle
For the chili dip
250g
Qiminaise
or
Homemade Qiminaise, Base Recipe (https://rdb.qimiq.com/en/recipes/3668)
100g
Sweet chili sauce
1tbsp
Soya sauce
Preparation
- Preheat the oven to 180 °C (conventional oven).
- Whisk the unchilled QimiQ Classic smooth. Add the egg, corn flour, bread and chicken and mix well.
- Fry the mushrooms, shoots, peppers, onion, ginger and garlic in oil until soft. Add the soya sauce and chili sauce and season to taste with salt and pepper. Allow to cool, add to the QimiQ mixture and mix well.
- Prepare the pastry and use to line a loaf tin (approx. 30 cm long) lined with baking paper.
- Pour the filling onto the pastry, cover with pastry and brush with egg. Prick with a fork to allow steam to escape.
- Bake in the preheated oven for approx. 50 minutes (cover with tin foil to prevent burning, if necessary).
- Allow to cool slightly and tip out of the baking tin to serve. Sprinkle with the sesame seeds and portion.
- For the chili dip: mix the ingredients together well and season to taste.
Fancy more recipes?
Subscribe to our newsletter with the latest recipes, techniques and much more.
Every new registration takes part in the competition for a QimiQ cookbook.