Bird's Tongue Stew, Spinach Bricks with Cheese Sauce, Grilled Salad

Ingredients

• 500 g Chicken pieces (or bird's tongue) (cut into 3 cm pieces)
• 2 c. à soupe Olive oil
• 1 piece Onion (medium, chopped)
• 5 cloves Garlic
• 2 c. à soupe Fresh parsley (chopped)
• 2 c. à soupe Fresh cilantro (chopped)
• 1 stalk Celery (chopped)
• 2 c. à café Tomato paste
• 200 g Tomato pulp
• 200 g Precooked chickpeas
• 2 c. à soupe Table oil (for rubbing the meat)
• 300 g Fresh or frozen spinach (washed and coarsely chopped)
• 150 g Button mushrooms (or pink) (coarsely chopped)
• 500 ml Whole milk
• 2 c. à soupe Cornstarch
• 100 g Fresh cheese (such as mozzarella or soft cheese)
• 50 g Grated cheese (such as cheddar)
• 30 g Grated Parmesan
• 2 pieces Potatoes (medium, steamed then mashed)
• 8 sheets Square brick pastry sheets
• 2 c. à soupe All-purpose flour (for the glue) (mixed with 100 ml water)
• 2 pieces Bell peppers (red and yellow)
• 2 pieces Tomatoes
• 1 c. à café Herbes de Provence
• 1 c. à soupe Vinegar (balsamic or wine)
• to taste Himalayan salt, black pepper, four pepper blend
• a small pinch Mild or hot chili (optional)

Instructions

1. Brown the meat

   In a large pot, heat a drizzle of olive oil over medium heat and brown the 3 cm meat pieces for 8‑10 minutes until well browned.

   Time: PT15M

   Temperature: medium

2. Add aromatics and tomatoes

   Add the chopped onion, crushed garlic, parsley, cilantro and celery. Sauté for 5 minutes. Stir in the tomato paste, tomato pulp, season with salt and pepper, and pour in boiling water.

   Time: PT5M

   Temperature: medium

3. Slow cooking of the CHBA

   Cover and simmer over medium heat for 1 hour. Stir occasionally.

   Time: PT1H

   Temperature: medium

4. Prepare the meat by steaming

   Mix the cooked meat with table oil, rub well to coat each piece. Place in the steamer basket and steam for 15 minutes covered.

   Time: PT15M

   Temperature: steam

5. Add the chickpeas

   Add the precooked chickpeas to the stew, stir and continue cooking for 20 minutes, stirring regularly.

   Time: PT20M

   Temperature: medium

6. Prepare the spinach

   Wash, drain and coarsely chop the spinach. Chop the garlic, mushrooms, parsley and cilantro.

   Time: PT5M

7. Sauté the green vegetables

   In a skillet, heat 2 tablespoons olive oil, add the spinach, garlic, mushrooms and herbs. Season with salt and pepper and cook over medium heat for 10 minutes until excess water evaporates.

   Time: PT10M

   Temperature: medium

8. Prepare the cheese sauce

   In a saucepan, heat the milk, add the diluted cornstarch, then the fresh cheese cubes, grated cheese and Parmesan. Stir over medium heat until a thick béchamel forms (about 10 minutes).

   Time: PT10M

   Temperature: medium

9. Combine sauce and vegetables

   Pour the cheese sauce over the sautéed spinach, add the mashed potatoes, mix until a homogeneous filling is achieved. Let cool slightly (10 minutes).

   Time: PT10M

10. Prepare the glue for the bricks

    Mix 100 ml water with 2 tablespoons flour until a smooth paste forms.

    Time: PT5M

11. Assemble the bricks

    On each brick sheet, place a tablespoon of filling, fold and seal the edges with the glue. Form rolls or samosas according to your preference.

    Time: PT10M

12. Fry the bricks

    Heat oil in a deep fryer or large pot to 180°C. Submerge the bricks and cook 8‑10 minutes per side until golden.

    Time: PT10M

    Temperature: 180°C

13. Prepare the salad – preheat the oven

    Preheat the oven to 200°C.

    Time: PT5M

    Temperature: 200°C

14. Roast the vegetables

    Arrange the bell peppers, tomatoes, garlic and Herbes de Provence on aluminum foil, drizzle with olive oil and bake for 30 minutes until well grilled.

    Time: PT30M

    Temperature: 200°C

15. Peel and chop the roasted vegetables

    Let cool, remove the skins from the peppers and tomatoes, deseed, then finely chop. Drain excess water in a colander.

    Time: PT10M

16. Season the salad

    Mix the chopped vegetables with 2 tablespoons olive oil, 1 tablespoon vinegar, salt, pepper and chili if desired.

    Time: PT5M

Nutrition Facts

Calories

550

Protein

30 g

Carbohydrates

45 g

Fat

25 g

Fiber

6 g