Find out how to make this cassava cake using leftover Christmas birds
A practical and versatile snack, accompanied by a delicious mustard sauce.
Recipe for 6 people.
Classic (no restrictions)
Preparation: 00:50
Interval: 00:10
TOOLS
1 cutting board(s), 1 frying pan(es), 1 skillet(s), 1 bowl(s), 1 colander(s) (optional)
EQUIPMENT
conventional + blender or food processor
METERS
cup = 240 ml, spoon = 15 ml, teaspoon = 10 ml, teaspoon = 5 ml
Ingredients for cassava paste:
– 900 g cassava/cassava/cassava, peeled
– 4 1/2 tablespoons unsalted butter
– 12 tablespoons of grated parmesan
Ingredients for turkey stuffing:
– 3 cups roasted turkey, chopped (or leftover turkey or chicken)
– olive oil to taste
– 3/4 unit of onion, chopped
– 3 cloves of garlic, chopped
– 1 1/2 units dedo-de-moça pepper, seeded, chopped
– 1 and 1/2 cups of fresh cream
– parsley to taste, chopped
– green onion to taste, chopped
– salt to taste
– pepper to taste
Ingredients for the mustard sauce:
– 1 1/2 cups of mayonnaise
– 3/4 cup(s) of fresh cream
– 6 tablespoons of mustard
– 3 teaspoon(s) of honey
– salt to taste (optional)
– pepper to taste
Ingredients FOR BREADING AND FRYING THE BISCUITS
– breadcrumbs to taste
– oil to taste, for frying
PREPARATION:
1. Start by cooking the cassava, as it needs to cool (see preparation).
2. Wash, peel and chop the garlic and onion for the filling.
3. Wash, remove the seeds and chop the chilli.
4. Wash, dry and chop the parsley and spring onion.
5. Shred the chicken or turkey.
PREPARATION:
Cassava – Cooking (do this step before starting pre-preparation):
1. Place a pot full of water over high heat and bring to a boil.
2. Wash the peeled cassava and cut it into pieces of about 5 cm.
3. When the water boils, add the cassava and salt – the cassava should be completely submerged in the water.
4. Reduce the heat and cook the cassava, with the pan partially covered, for about 20 minutes or until it is soft and starts to open.
5. Drain, remove the thick thread from the center and mash with a fork until it reaches the consistency of a puree. Let it cool.
6. Continue pre-preparation (step 2).
Chicken or turkey stuffing:
1. In a deep pan (it can be the same one in which you will then fry the gnocchi), over medium heat, add the olive oil and brown the onion, chilli and garlic until soft.
2. Add the shredded chicken or turkey and mix well.
3. Then add the fresh cream and cook, stirring, to reduce the liquid, but leaving it creamy.
4. Check the salt and pepper.
5. Turn off the heat and add the chopped parsley and green onion.
6. Transfer the filling to an auxiliary plate and wash the pan.
Mustard sauce:
1. Place the mayonnaise, cream, mustard and honey in a bowl.
2. Mix very well and season with salt (optional) and pepper.
3. Set aside in the refrigerator until ready to serve.
Cassava paste:
1. When the cassava is cold, add the butter and parmesan and mix well.
Cassava dumplings with chicken or turkey:
1. Divide the dough and make rolls of approximately 4 cm in diameter. Cut the sandwiches into equal pieces (4 per person).
2. With wet or greased hands with a drizzle of oil, take a piece of dough, make a ball and flatten it in the palm of your hand.
3. Place a generous portion of the filling in the center of the dough.
4. Close the dough around the filling, covering it completely.
5. Repeat the process until all the gnocchi are done.
6. Place the breadcrumbs in a shallow plate.
7. Dip the dumplings in the breadcrumbs – it should be a thin layer.
Cassava dumplings with chicken or turkey – Frying:
1. In the same pan add oil – just enough to cover the gnocchi – this frying is done by immersion.
2. Place the oil over medium/high heat and let it heat up.
3. Immerse the gnocchi in the oil – it must not be too hot to avoid burning the gnocchi – nor too low a temperature to cause them to become greasy – and turn them with a slotted spoon until the entire surface is golden.
4. Remove it from the pan and let it drain on absorbent paper or in a colander.
FINALIZATION AND ASSEMBLY:
1. Place the ravioli on a serving plate, or if you prefer, distribute them among the plates.
2. Place the mustard sauce in a bowl and serve separately.
Do you want to make this recipe? Access the shopping list, HERE.
To see this recipe for 2, 6, 8 people, Click here.
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Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
