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Ingredients
300g chicken thigh, cut into 2 cm strips
200g chorizo, sliced
300g eye fillet of beef, cut into 5 cm cubes
300g green prawn tails
3 spring onions
1 egg
100g rice flour
1 clove of garlic
Zest of ½ a lemon
1 litre chicken stock
1 carrot, finely diced
1 celery, finely diced
1 Spanish onion, finely diced
200g chicken livers
2 tbsp tomato paste
Method
Place the prawns, garlic, spring onion and egg into your food processor and blend until smooth, then mix through the rice flour and lemon zest.
Roll the prawn mix into balls and place in the fridge for ½ n hour.
Heat a large sauce pan and add a splash of olive oil then fry the chicken pieces until sealed, remove from the pan and set aside, then repeat the process with the eye fillet and chorizo.
Reheat the pot add another splash of oil and fry the onions, celery, carrot and liver and fry until starting to brown, then stir in the tomato paste and cook for 1 minute, then pour in the chicken stock, bring to a boil and simmer for 20 minutes, drop the prawn balls in and simmer for 3-5 minutes then add the sealed chicken, beef and chorizo, simmer for a further 2 minutes then serve in a claypot.
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