Clodagh's Vol Au Vent Masterclass | This Morning
The vol au vent is back. Last week saw sales of the 1970s party favourite soar - and supermarket websites were running out of them. But who needs a supermarket vol au vent when you can make your own. Clodagh McKenna joins us with a masterclass to make your own and have your guests fighting for more this Christmas.
Broadcast on 13/12/21
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How to make Vol-au-vent Cases
Full Recipe, hints & tips here:
These crispy flakey vol-au-vent cases made with puff pastry are the perfect base for a variety of your favourite fillings. They can be made ahead and filled at the last minute and are the best retro canapé or appetiser!
Vol-au-vents with chicken supreme recipe & Cook with me! :)
Hey guys :) I hope you're all having a great day so far. Well here's the 10th and last recipe of my festive food and drink ideas :) Today I'm attempting classic French vol-au-vents! with chicken supreme filling.....it was either going to the chiken, the beef or the curry....but the chicken was the clear winner! These were a party staple and would be seen at most Birthday, holiday and wedding buffets in the 80's :) I have fond memories of eating these as a child in the 80's and still love them today! They may have gone out of style a bit....but they're still as delicious as I remembered. I've listed everything below if you want to give it a go. Take care, and thanks for stopping by x
I used:
FOR THE VOL-AU-VENT CASES:
Puff pastry (You can make your own or just use pre-made :)
Beaten egg (to glaze)
FOR THE CHICKEN SUPREME:
1 Garlic bulb
3 Cloves
1 Bay leaf
1 Teaspoon of Thyme
1 Beaten egg
2 Large cubed carotts
50g Butter
120ml Double cream
2 Cubed leeks
2 Cubed celery stalks
1 Litre of water
8 Chicken thighs
150g of chopped onions or shallots
400g Cubed mushrooms
200g Frozen petit pois
200ml Dry white wine
50g Plain flour
100g Diced onions
1 Whole onion
2 whole carotts
1 whole leek (halved)
2 whole Celery stalks (halved)
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Music: E's Jammy Jams
Vol au Vent | Chicken Filling | New Year's Eve | Mauritius | TheTriosKitchen
Hello everyone! Welcome to our channel. In this video, we will show you how to make Vol au Vent with chicken filling easily at home especially for the New Year’s eve. Hope you give this recipe a try & please do share your feedback with us. Enjoy! ????
Ingredients:
You will need pastry dough to make the Vol au vent shells (You will find the recipe on our youtube channel TheTriosKitchen)
Procedure:
1. Spread some flour on the work surface & roll out the puff pastry dough.
2. You can also buy store bought puff pastry or you can also get ready made baked vol au vents shells in supermarkets if you do not have enough time to make them from scratch.
3. Roll the dough till you obtain a thickness of about 1.0 cm.
4. Cut out circles/discs as shown in the video.
5. Place the disc having hole onto the other cut out circular puff pastry disc (without hole).
6. Press a little all around to glue both discs together.
7. Brush little bit of milk onto the puff pastry discs/ vol au vent.
8. Bake in a 180 degree Celsius preheated oven until golden brown & fully baked.
9. Allow Vol au Vent Shells to cool down a little!
10. Cut out the middle part so as to create a space for addition of the chicken filling.
For the Chicken Marination, we need
Ingredients:
Chicken Breast - 160 g
1 tbsp Ginger Garlic Paste,
1/2 tsp dried Origano,
1/4 Basil,
1/2 tsp Chilli Powder,
1/2 tsp Pepper Powder
Coriander Powder – 1 tbsp
Salt to taste
Procedure:
1. To the chicken, add ginger garlic paste, the dry spices & mix until chicken pieces are fully coated with the spices.
2. Add salt to taste.
3. If the marinade is too dry, add little bit of water (1-2 tbsp) & mix.
4. You will also need few thyme leaves (1/2 tsp).
5. In a pan, add 2 tbsp of oil, once oil is hot, add in the chicken pieces.
6. Fry on low to medium flame until chicken is fully cooked.
7. Add in the thyme leaves.
8. Once chicken is fully cooked, switch off the flame.
For the Chicken Filling,
Ingredients:
Bechamel/White sauce, (the recipe will be available on our channel theTriosKitchen), I added 1 tsp origano & 1 tbsp grated cheese to the bechamel sauce
Do taste the white sauce if it lacks more salt etc..you may also add spices according to your preference.
We also need; fried chicken pieces & some mozarella/ cheddar cheese grated
Procedure:
1. Add the bechamel sauce to a pan followed by the chicken pieces, stir & keep the heat low to medium.
2. Lastly, add in the grated cheese. Do save some of the grated cheese for later.
3. If the mixture is too thick, do feel free to add 2-3 tbsp of water.
4. Chicken Filling for the Vol au Vent is ready.
5. Switch off the flame.
6. Once the filling has cooled down a little, spoon in some of the chicken filling into the pockets of the baked puff pastry discs.
7. Add some grated cheese on top.
8. Bake the vol au vent in a 180 degree Celsius preheated oven for 10-12 mins until cheese has melted. (Be careful, do not let them burn).
9. Vol au vent with chicken filling is ready!
10. Decorate with some coriander leaves on top (optional step).
Enjoy this yummy starter for your New Year Eve’s Party! :)
Enjoy!!!
Thank you for watching our video!
Music Credit: Locally Sourced Jason Farnham (
Please do comment below and feel free to give us your suggestions.
If you enjoyed watching our video, please like, share and subscribe to our channel for upcoming videos
#volauvent#newyear#mauritius
How To Make Vol Au Vents
This is a how-to video showing the viewer How To Make Vol Au Vents (Pastry Cups)! Perfect filled with a nice ragout! theculinaryexchange.com. Vol au Vent is a simple pastry cup where a round of puff pastry is topped with a ring of puff pastry and then baked into a nice stuffable cup which can be filled with just about any filling you like. Filling ideas include creamed chicken like that found in chicken and dumplings. Creamed turkey would work just as well. Here is a Recipe -
Creamed Turkey By The Culinary Exchange
Ingredients
1 lb roasted turkey – dark and white meat mix us best
2 stalks of celery
2 carrot
1/lb small white mushrooms
1 heaping tbsp of flour
2 tbsp of butter
1 cup of turkey or chicken stock or left over jus gravy
1 cup milk
salt and pepper
heavy cream (optional)
Instructions
Clean the mushrooms. If they are large, slice them in half.
Clean the celery and slice the stalks.
Peel the carrots and slice them in rounds.
Chop the turkey into rough cubes
In a medium pot, melt 1 tbsp of butter over medium heat. Add the carrots. Cook 5 minutes.
Add the celery and cook 5 minutes more.
Add the mushrooms. Cook five more minutes.
Add another tbsp of butter. Let the butter melt and cook 1 minute. Sprinkle the flour all over the vegetable mixture. Stir well.
Cook the mixture 2-3 minutes until the flour just starts to brown. Pour the stock and milk into the pan stirring and scraping the bottom of the pan. Stir until all the flour is dissolved.
Bring mixture to a simmer. Add the turkey. As the mixture simmer it will thicken. Simmer 5 minutes.
You can adjust the thickness of the sauce by adding more stock, milk or cream.
Season to taste with salt and pepper.
Ladle over hot biscuits.
You can also check out more home goods at
Brasserie9- Chicken Vol-Au-Vent
Chef Nung, Sous Chef of Brasserie 9, fine French cuisine, recommends you Bouchée à la reine Vol-Au-Vent filled with chicken and mushroom in cream sauce. You will see in this video how he cooks by Gourmet House Channel !