Vol-au-Vent, comme en Belgique
- R.
- Mar 30, 2016
- 2 min read
Ever been to Belgium?
If you have, you've probably seen the classic dish "Vol-au-Vent, frites"... Although it's rarely gluten free, mainly because flower is used to thicken the cream sauce and also because it usually comes with a kind of puffed up 'biscuit' bowl.
Anyway, here's a recipe to try the sauce gluten free... but forget about the biscuit. You've got plenty of flavours, just don't forget about the chips! Or some rice. That works too... But chips are better ;)
Watch the video on how to make the dish here: (or keep reading for written instructions)
Ingredients:
1/2tbsp olive oil
2 garlic cloves
1 onion ( ~70g)
500g chicken breast (about 3)
Salt
Pepper
1/4tsp nutmeg (noix de muscade)
170g white mushrooms (~10 large ones)
1 egg
15cl semi-skimmed milk
30g butter
12cl full fat liquid cream (~30%)
20g corn flour (~2tbsp)
10g Parmesan cheese
How to:
1. Heat the oil up in a frying pan, and add the diced garlic and onion.
2. Cook them until translucent then added the chicken pieces along with the salt, pepper and nutmeg. Cook on a medium heat until all the chicken is cooked through then set aside.
3. In the same pan you can now cook the sliced mushrooms until they are slightly browned, then put them aside with the chicken.
4. Now you're going to put the sauce together. Start by lightly whisking the egg in a bowl, then whisk in the milk. Continue whisking together until well combined.
5. Then melt the butter in a saucepan. Pour in the liquid cream and whisk into the butter. Whisk in the corn flour, then gradually whisk in the egg and milk mixture. Whisk continuously to avoid any lumps forming. Add in the Parmesan cheese and keep whisking until it has melted and the cream sauce has started to thicken. (If any lumps form, add a splash of cold milk and keep whisking).
6. Then add the chicken and mushrooms you prepared earlier and stir them in with a wooden spoon, making sure everything is well incorporated).
Nutritional Values:
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