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Author Notes: This recipe has roots in a Dutch Mustard soup - "Zaanse Mosterdsoep'' from the North of Holland. It uses Zaanse mustard - a coarse, wholegrain mustard made of yellow and brown mustard seeds. The first time I tried the soup, I made a large batch and ended up using the leftovers as a sauce with steak and in a pasta bake. This recipe combines the warmth, spice and creaminess of the soup, with chicken and bacon bits...all wrapped up in light, flaky puffy pastry. Eet smakelijk, Dutch for - Enjoy your meal!" —Kitchen Butterfly
Serves: 5 - 10
Chicken breast, whole
Onion, chopped (about half a medium onion)
Creme Fraiche or Greek Yoghurt
Smeerkaas or Philadelphia cheese
tablespoons Wholegrain mustard
Cornflour/flour (mixed with 4 - 6 tablespoons of water)
plain cooked rice (leftovers work great)
sheets of puff pasty (12X12cm sheets)
egg, lightly beaten to baste pockets
- Put stock into a pot (or make stock by combining 500ml water with one stock cube) and bring to the boil. Don't be tempted to add any salt - Mustard is very salty so wait till your soup os ready before you salt!
- When the stock has come to the boil, gently put in the whole chicken breast. Lower heat and let simmer for 8 minutes, turning once halfway through cooking. Turn off the heat and let the chicken breast 'rest' in the stock for 10 minutes before removing. Set the stock aside
- While the chicken is resting, desalt the bacon bits by putting in a bowl and pouring freshly boiled water over it. Let steep for 3-5 minutes. Because mustard is salty, you don't want to add 'excess salt' to the mix, plus the 'preserving salts' in the bacon are sometimes too harsh on the tongue.
- Rinse bacon under running water, pat dry and fry in a pan for a few minutes until it turns brown and its fat is rendered
- In a pot, add the butter and when it is melted, add chopped onions. Fry till onions are soft (but not browned)
- Strain the poaching liquid/stock into the onion mixture and let simmer for a few minutes
- Mix Creme Fraiche (or Greek Yoghurt), cheese and mustard together and add the mixture to the simmering stock.
- Chop Chicken into small chunks and add to the stock. Let simmer for 5 minutes and finally add the cornflour mixture. Continue simmering for another 5 minutes and then take off the heat. Taste and season with freshly ground black pepper.
- Put cooked rice in a large bowl and add half of the mustard soup and all of the chicken. Add bacon and stir well to mix. Let it cool. Once cold, stir in chopped parsley and put the oven on to preheat at 210 degrees Centigrade
- Make puff pastry pockets by combining two squares together. Pinch 3 of the 4 ends to seal and form a pocket. When that's done, fill with rice and seal the 4th end to close. Repeat with all the pockets, placing each completed one on a greased and floured baking tray, spacing them out.
- Lightly score the top of the pockets with the back of a small knife to create little grooves which are essential for getting the pastry to bake light and flaky! I normally score in two directions – just for fun.
- Finally, gently ’wash’ each pocket with lightly beaten egg and a pastry brush and place tray in the middle of the oven to bake for 18-20 minutes or till golden brown.
- Serve warm or cold, whole or sliced in half, with steamed green beans and the rest of the mustard sauce
- This recipe was entered in the contest for Your Best Brown Bag Lunch
- This recipe was entered in the contest for Your Best Chicken with Mustard