Ingredients
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2 Orange
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8 sheets of phyllo Phyllo
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2 tablespoons Clarified Butter
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2 tablespoons Black Sesame Seeds
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3 confit Chicken
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3 tablespoons Mayonnaise
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2 tablespoons chopped Chives
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4 cups baby Greens Salad
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Sea Salt
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Freshly ground Black Pepper
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A drizzle of Bean House Salad Dressing
Directions
This is an impressive way of presenting a simple salad by filling crisp phyllo pastry cones with chicken meat and serving them with a tangy orange salad. It makes a delightful appetizer or even a summer lunch, or you could make smaller cones and serve as stylish canapes.
Steps
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1
Done
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Cut a 10-inch circle out of thin card, roll into a cone shape and secure with staples to make a mold. Wrap the mold in aluminum foil, then remove the card and repeat to make 3 more foil cones. |
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2
Done
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Slice off the top and bottom of the oranges, then peel from top to bottom, using a small, sharp knife, to remove all the skin and the white pith, leaving you with the orange still in shape but without its skin. Holding the orange in one hand, you’ll see the lines of the segments. Carefully slice lengthwise on the inside of one of the lines to the center, then the same on the other side of the segment. The segment will just fall out. Repeat this with the whole of both oranges, reserving the juice. |
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3
Done
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Heat the oven to 350°F. Use 2 sheets of phyllo pastry to wrap a double layer of phyllo around each cone, brushing with melted clarified butter where the sheets overlap. Brush with melted clarified butter and sprinkle with black sesame seeds. Put on a cookie sheet and bake about 4 minutes until golden and cooked. Remove from the oven and let cool before removing the foil cone. |
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4
Done
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Mix together the chicken, mayonnaise, chives and 1 tablespoon of the reserved orange juice in a bowl, and season to taste with salt and pepper. |
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5
Done
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Mix together the orange segments and salad greens, season with salt and pepper and drizzle with a little salad dressing. Carefully fill the phyllo cones with the chicken mixture and serve with the orange salad. |
