Saturday, October 13, 2012

Deep FRIEDay –Béchamel Bags with chicken and mushrooms!


Hey world….it’s been a horrible day!!! My 5 months old laptop crashed (the one, we call by a fruit’s name) Argh! How much I paid for that piece of metal….Now, I have to wait till Sunday to send it off to the service center…..Lost all my recent food photos L coz I didnt back up since 2 weeks! But, then since its fried-day today and a few pics(not the best of them!!) from this post were safe in my inbox, you get a post from me…..and of course, thanks to Aj for his laptop.

Well, having vented my anger….here’s what I did today to satisfy the craving of a Friday-fried-food-freak J . Imagine a spoonful of gooey buttery oozing béchamel with chicken, red peppers and roasted mushrooms….all I did was scoop them wrap them and fry them….lol…yes, I fried béchamel….and its soooooo good….absolute sinful pleasure!!

I had done a demo of how to wrap it up but lost all that in the computer crash….all I managed to get was these few photos….if I make them again soon, I’ll update the pictures for how-to-make-bags!


Ingredients(Makes- 8 to 10)

For wraps:
Flour- 1½ cup
Baking soda- 1 pinch
Salt – ¼ tsp
About 3 tbsp Water to make dough

For filling:
Chicken breast- ½ boiled and chopped finely
Red bell pepper- quarter piece without seeds- chopped finely
Button mushrooms-halved and 6 sliced very thinly
Chicken stock- 1 tbsp
Oil – 1 tbsp

MJ’s secret Béchamel sauce J
Milk- 1/3 of a cup at room temperature
Flour-  1½ tbsp
Butter – 1/3 stick
Cream cheese- 1 tbsp
Cream – 1tsp
Pepper- 1 pinch

Scallions aka spring onion- to tie around bags.
Oil for deep frying

Method:

1.      Combine and stir dry ingredients for wrap. Then make dough by adding water, add more than listed if the dough it too tough. Divide into 8 or 10 equal portions and set aside, depending on how small you wish to make them. Set aside to activate gluten.
2.      Heat oil in a pan.
3.      Sauté mushrooms till golden brown in color.
4.      Add bell pepper, sauté for 1min.
5.      Mix in chicken and on a high heat add the stock and stir continuously till water content is fully gone.
6.      Now heat a sauce pan to low heat. Add butter and let it melt. Don’t burn it.
7.      Now add the flour and sauté till its cooked. But don’t let it change color.
8.      Once that is done, add the milk , whisking to avoid the flour from forming lumps.
9.      When the milk heats thru, add cheese and cream. Stir to combine.
10.  Add pepper. Note that the texture of the sauce should be a little thicker than your regular sauces.
11.  Remove from heat, mix the sauce and filling. Let it cool down to room temperature.
12.  Now use a rolling pin and make circles of about 4.5cm in diameter.
13.  Add about half tbsp filling.
14.  Use your hands to make a bag shape. Hold the neck, twist gently and press to seal the filling inside. (how I wish I could show you the pictures L)
15.  Tie a scallion leaf gently around the neck. Don’t try to pull it, they break very fast. So just tie it loosely.
16.  Heat oil in a deep pan to high.
17.  Fry bag till golden brown on either sides and indulge hot hot J


Cheers!!
Mj

16 comments:

  1. oh my! what a treat for my eye!

    sorry for the corny rhyme.. but really, what a treat!! I came here hoping I would get to see step by step instructions or something.. Hope your pc gets repaired and you get your photos back (so that I get to read a step by step post. hehe)

    xxNeelu

    ReplyDelete
    Replies
    1. i like the ryhme....i'll have to redo the pics for fotos :( they said its a hard disk issue and its got to be replaced...that means my fotos n everything else down the drain! :(

      Delete
  2. so sorry about your computer, but this sure looks delicious!! enjoy the weekend, anne

    ReplyDelete
  3. Hi! Is it okay if we don't use the scallion leaves for tying? Any substitutes or can we do without it? Do let me know! Xx

    ReplyDelete
    Replies
    1. The scallions are just for show off...so not at all necessary to use them :). Just make sure you seal the top half properly by twisting and pressing.

      Delete
  4. Oh, that stinks!!! Hope it's a quick fix! Your beautiful "purses" look amazing...and quite yummy!

    ReplyDelete
  5. Oh yummy! I would like to see the inside.. I am sure that filling was very good!

    ReplyDelete
    Replies
    1. Like i said, I had a whole photo tutorial on my laptop...but it crashed and i lost everything except these pics...so I'll update the post when i make them next time :)

      Delete
  6. So sorry about your laptop, MJ! Not a good feeling losing those valuable photos. Hope you get your laptop fixed soon!

    Your yummy creative little purses remind me of the 'beggars purse' that's made with phyllo pastry dough. Love the filling and the bechamel sauce. I sure would have loved a tasting of this little 'treasure!'

    ReplyDelete
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  9. so cute and crunchy munchy bags ..... glad to follow you... do visit mine @ leisure....

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    ReplyDelete
  10. Sorry to hear about the computer:( I'm going to back up my data tonight. These little bags are adorable! Plus they sound delicious too, thanks for sharing:)

    ReplyDelete
  11. I love your blog! You should post some of your stuff on FlauntMyFood.com

    A friend told me about it and that's where I go to check out cool foods. I guess food bloggers post there, its pretty sweet. Anywho, love your site!

    ReplyDelete
  12. Chicken n mushroom such a wow combo.

    They look uber cool!

    And laptop...scary. How do you back it up yourself? I've a month's backlog but to be on safer side anything fresh I click or write I send it by email to my other id.

    Came in here for Lal Maas!

    ReplyDelete

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