Chicken Mille Feuille with Crispy Tapioca and Okra Tempura

60

4

servings

Ingredients

  • A thousand sheets:
  • 5 Asterix potatoes
  • 1 package of Sadia Na Recipe shredded chicken
  • 1 onion
  • 2 garlic cloves
  • ½ stalk of celery
  • 1 carrot
  • 1 bay leaf
  • 1 teaspoon cumin
  • 1 teaspoon sweet paprika
  • 1 tablespoon cornstarch
  • 1 liter of water
  • Salt and pepper to taste
  • Tapioca crunch:
  • 100g cooked sago
  • Frying oil
  • Okra tempura:
  • 100g wheat flour
  • 100 ml of sparkling water
  • A bit of salt
  • 4 okra
  • Frying oil
  • Watercress coulis:
  • 1 bunch of watercress
  • 50 ml of olive oil

Method of preparation

  1. Coarsely chop the onion, carrot and celery. Peel the garlic.
  2. In a pan, fry the onion, carrot and celery. Add the garlic cloves, bay leaf and spices. Cover with water and let it cook for 30 minutes to form your vegetable broth.
  3. On a silicone mat, spread the cooked sago and bake at 120°c for 40 minutes.
  4. Put a pan of water on to boil.
  5. Slice the potatoes into slices and set aside in a bowl with water.
  6. Cook the potatoes with a little salt for just 4 minutes. Remove and place in a bowl with cold water.
  7. In a pan, add a drizzle of olive oil and heat your Sadia shredded chicken . In the recipe, drizzle with a little vegetable broth to add more flavor. Adjust the salt.
  8. Mix some of the broth with cornstarch and set aside.
  9. In a cake pan with cling film, layer the potatoes and brush with the starch mixture and cover with the shredded chicken. Make 6 layers. And put it in the fridge.
  10. Peel the watercress and blanch the leaves. Drain well and blend in a blender with the olive oil, pass through a sieve. Place in a tube.
  11. Put the oil to heat.
  12. Mix the wheat flour with a pinch of salt and sparkling water in a bowl.
  13. Dip the okra in this batter and fry until lightly golden. Remove and reserve.
  14. Remove the sago from the oven. Break into pieces and deep fry.
  15. Remove the milfoil from the freezer. Slice carefully and place on a plate, use a torch to brown. Assembly:
  16. Slice the okra in half lengthwise. And position it crossed over the milfoil. Add pieces of crunch and drops of watercress coulis.

Copyright® Sadia – All rights reserved