For the Foodies Challenge, Charlotte made us all hungry! If you want to do the same with your guests, or just enjoy a treat! You've come to the right place, I promise.
Make the chicken stock with the bones, neck, and chicken wings, a thumb-sized piece of ginger lightly crushed with the side of a knife, and 1 spring onion. Cook to reduce liquid.
Wash and chop the leek, Swiss chard, carrot tops and fennel. Generously salt the vegetables and leave to rest for at least 30 minutes to draw out the moisture.
Add a pinch of salt to the flour; slowly pour a trickle of water over the flour while stirring to form small lumps. Once almost all the flour has formed lumps, knead it with your hand for a few minutes. Cover with film and leave to rest.
Make a quick brine with the sugar and black vinegar and marinate the chopped garlic.
Chop the chicken**
**meanwhile make the dessert.
Shake the moisture from the vegetables as you rinse them with water.
Make the stuffing with the vegetables, chicken, soy sauce, sesame oil, diced peppers, diced ginger, muscadet and chicken stock. Taste.
Roll the pastry into 15 cm circles, fill and close.
Heat oil and butter in a pan, fry on both sides until golden brown and well cooked.