Strudel with Mushroom, Chicken and Shrimp

Description

Ingredients

1 box phyllo dough
1/4 lb. small shrimp, diced small
1 lb. unsalted butter
2Tbsp. corn oil
1/4 cup bread crumbs
1/4 cup shallots, chopped
1 head green cabbage, finely shredded
12 fresh shiitake mushrooms, diced
1 cup celery hearts, cut into fine julienne
1/2 cup chives, chopped
1/4 lb. chicken breast, coarsely chopped1/4 cup celery leaves, finely chopped
1 Tbsp. soy sauce
1/4 cup fresh Italian parsley, chopped
2 Tbsp. vodka
Salt and pepper to taste
1 tsp. cornstarch

Instructions

Prepare “Mise en place”: melt butter, toast breadcrumbs, defrost phyllo, have three kitchen towels ready.

Prepare filling: Bring a large pan of water to boil and blanch cabbage and celery hearts for about two minutes. Drain. When cool, place on towel and squeeze out excess liquid. Set aside.

Combine chicken, soy sauce, 1 Tbsp. of vodka and cornstarch in small bowl. Mix well and set aside to marinate. Combine shrimp with remain 1 Tbsp. vodka. Set aside.

Heat corn oil in medium skillet to high heat and add shallots. Cook until lightly browned, about two minutes. Add the chicken mixture and cook, constantly stirring, until no longer pink, bout two minutes. Add the shrimp and cook, constantly stirring, until pink, about two minutes.

Remove the chicken-shrimp mixture to medium bowl. Add mushrooms and mix well.

When the mixture has cooled, add the chives, celery leaves and parsley. Mix thoroughly and season with salt and pepper. Add cabbage and celery. Let the mixture cool completely before proceeding.

Spread one sheet of phyllo dough on top of a towel, brush with butter and sprinkle breadcrumbs on top. Add a second sheet of phyllo and repeat process until you have four complete layers.

Place one third of the filling on top of the prepared phyllo. Roll phyllo up jelly roll style and place on a parchment lined cookie sheet. With a serrated knife, cut into slices (do no cut all the way through), and brush top with butter.

Bake in a preheated 400 F oven for 20 minutes or until golden brown. Prepare two more strudels. Bake or wrap strudel and place in the freezer.

REGISTRATION

All classes are to be paid for in advance. Reservations will not be guaranteed until payment is received.

CANCELLATION/REFUND POLICY

At LPSC, Inc. we know life happens. If you are unable to attend a class for any reason just let us know and we will refund your class tuition minus the non-refundable registration fee.

Each class has a percentage of its class fee dedicated to set costs associated with the class which we call the non-refundable registration fee. All class tuition fees include a 25% non-refundable registration fee. Non-refundable registration fees will never exceed $200.00.

The registration fee is non-refundable except for the following situations:
In the event of insufficient enrollment a class may be rescheduled or cancelled. We typically make this decision five (5) days in advance of the scheduled class. We will make every effort to notify you in advance through the contact information you provided and provide you a full refund including the registration fee.

In case of inclement weather, or other circumstances beyond our control, a class may be rescheduled or cancelled without prior notice. Again, we will make every effort to notify you in advance through the contact information you provided and provide you a full refund including the registration fee.

Privately Contracted Events, Gastronomic Tours & Events at Sapore are Non-Refundable

LIABILITY

The LPSC will not be held liable for any loss, injury or damage to students or their property, due to any act, neglect or omission by the school, its agents or employees. The LPSC reserves the right under unavoidable circumstances or adverse weather conditions to alter the timing or content of any course and to substitute any teacher at any time.

WE WILL ATTEMPT TO ACCOMMODATE ALLERGIES WITH ADVANCED NOTIFICATION.