Recipes
Dinner
Tortilla pie with curried chicken and Beemster Classic
Ingredients (for 7 persons)
- 1/2 grilled chicken (ready to eat)
- 1 banana
- 1 small papaya
- 1 bunch of cilantro
- 250 g Beemster Classic
- 1 tbsp mild curry paste (from a jar)
- 50 ml (fresh or store-bought) orange
- juice
- 1 thin leek
- 1-2 tbsp oil
- 200 ml crème fraîche
- 2 eggs
- 6 flour tortillas
- (mixed salad greens)
Preparation
Skin the half chicken and pick the meat from the bones. Slice the banana. Halve the papaya, remove the seeds, peel the halves and chop the flesh. Roughly chop the cilantro, leaves and stems. Grate the Beemster Classic. Mix the curry paste with the orange juice. Mix the chicken, sliced banana, cubed papaya, chopped cilantro, orange juice-curry paste mixture and 125 grams of the grated Beemster . Slice the leek into narrow diagonal rings and sauté in oil for 2 minutes. Mix the leek, crème fraîche, eggs and 75 grams of the grated Beemster Classic. Grease a quiche or pie dish the diameter of the flour tortillas (do not use a springform pan, it will leak).
Method:
Pre-heat the oven to 175°C. For a thicker crust, layer three flour tortillas in the bottom of the dish. Spread a third of the curried chicken mixture and cover with a flour tortilla. Spread a third of the leek mixture and cover with a flour tortilla, and continue alternating the layers of curried chicken, tortilla and leek mixture until finishing with the last tortilla topped with leek mixture. Top with the rest of the Beemster Classic. Loosely cover the dish with aluminium foil and bake the pie in the oven for 25-30 minutes, removing the foil after 15 minutes to brown the top of the pie. Remove the pie and allow to cool for about 10 minutes. Cut the pie into 6-8 pieces and serve warm.
Serving tip:
Complete the meal with a tossed salad.