Chicken pizzettes with rosella paste and macadamia nuts

Chicken pizzettes with rosella paste and macadamia nuts

From
Bitesize Savoury
Makes
24
Photographer
Marina Oliphant

Ingredients

Quantity Ingredient
1 x 180g skinless chicken breast fillet
sea salt and freshly ground black pepper
2 tablespoons olive oil
200g goat’s curd
35g chopped toasted macadamia nuts
fresh micro herbs, for garnish

Pizza dough

Quantity Ingredient
400g plain flour, sifted
1 x 7g sachet dried yeast
2 tablespoons olive oil
1 tablespoon honey
pinch salt

Rosella paste

Quantity Ingredient
500g frozen rosella flowers with seeds, (see note)
1 small apple, peeled, cored and chopped
330g caster sugar

Method

  1. To make the dough, place all of the ingredients and 250 ml warm water in the bowl of an electric mixer fitted with a dough hook, combine well, then knead on a floured surface for 10 minutes or until smooth and elastic. Place in an oiled bowl, cover with a kitchen towel and leave in a warm place for 1 hour or until doubled in size.
  2. Meanwhile, to make the paste, remove the rosella seeds from the flowers. Roughly chop the flowers, place in a saucepan and set aside. Place the seeds in a separate saucepan, cover with water and bring to the boil, reduce the heat and simmer for 30 minutes. Strain the liquid, discarding the seeds, and add the liquid to the flowers. Add the apple, cover with water and simmer for 20 minutes. Add the sugar and cook for 20 minutes or until the paste is thick. Pour into a sterilised jar and leave to cool.
  3. Preheat the oven to 190°C. Season the chicken with salt and pepper. Heat the oil in an ovenproof frying pan over medium– high heat, add the chicken and cook for 1 minute on each side or until browned, then roast for 10–15 minutes or until cooked through. Cool, then cut into small dice.
  4. Increase the oven to 220°C. Lightly oil 2 baking trays. Knock back the dough and divide into 24 pieces. Roll each into a ball, place on a floured surface, cover with a kitchen towel and leave for 20–30 minutes or until doubled in size. Press each ball into a 7 cm round and place onto the trays. Spread each with 1 teaspoon of goat’s curd, leaving a 1 cm border and bake for 10–15 minutes or until the bases are crisp and golden. Top each with some chicken and 1 teaspoon of rosella paste, sprinkle with the nuts and garnish with the herbs.

Note :

  • Rosella flowers are available from health food stores and gourmet food stores. The rosella paste makes about 500 ml. This can be made the day before and will keep refrigerated for 6 months.
Tags:
snacks
bites
small
party
entertaining
tapas
entrees
cocktail
party
canape
canapé
appetiser
appetizer
mezze
meze
sharing
finger
food
Bitesize Savoury
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