Roasted Almond Chicken Salad Barquettes with Roasted Sweet Pepper Barquettes and Curried Roasted Onion Puffs

Roasted Almond Chicken Salad

1 ea            whole chicken, baked or boiled
4 oz            sliced almonds
                   mayonnaise
                   salt
                   ground white pepper

-  Roast sliced Almonds in the oven at 350° for about 15 - 20 minutes
    (Until they smell 'nutty')
-  let cool and then puree in food processor
-  dice the chicken, put it in a food processor, and puree until smooth
    (about 10 seconds)
-  mix pureed chicken, pureed almonds, mayonnaise, salt, and
    ground white pepper to taste
-  if you have a pastry bag, use a large straight tip, put mixture inside

Roasted Sweet Pepper

2 ea              red bell pepper

-  roast peppers on hot BBQ or broil in oven on high
-  rotate after skin turns black, keep rotating until entire pepper is
     black
-  place pepper in tightly covered dish so it can steam
-  let steam separate the burnt outer skin from the pepper (10
     minutes)
-  peal skin from pepper, cut in half if necessary and scrape skin off
     with knife
-  cut into 1/2 inch long thin strips

Barquettes  (makes 35 shells)

2 cp             sifted flower
6 oz             butter
1/3 cp          ice water

-  blend flower and butter in food processor until mealy
-  add water slowly until dough holds
-  chill 30 minutes
-  heat oven to 350°
-  roll out dough till thin (1/16th inch)
-  cut and place in greased barquette molds (or anything like it)
-  bake about 10 minutes or until light brown

Preparation Method for Barquettes

-  pipe chicken salad into barquettes in a circular fashion
-  lay roasted sweet pepper on at diagonal (see picture above)
 

Curried Roasted Onion Puffs

2 ea              diced large yellow onions
3 T                clarified butter or oil
1 T                 curry powder
3 T                flower
1 cp              cream or milk

-  sauté onions in butter or oil on high for 10 minutes
-  sauté on med until dark brown
-  add flower and cook on low for 10 more minutes, add more whole
     butter if needed
-  add cream or milk and stir
-  cook on med for 10 minutes, adding more cream or milk if needed
-  add salt and ground white pepper to taste
-  mixture should be thick enough to sit in puff pastry shell

Puff Pastry Shells

puff pastry sheets from store

-  cut out two 1 inch circles
-  cut circle out of the inside one of the circles and discard inside
     circle
-  Place circle ring on top of first circle
-  bake at 400° until golden brown
-  use thumb and punch in center to make bowl

Preparation Method for Puffs

-  Place heated onion mixture inside shell
-  serve
  

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