In case you missed it over on Ken's blog, this is what he did with some leftover roasted pintade (Guinea fow) last week. He folded cubes of the fowl in question into the batter, then added some lardons made from Canadian-style bacon to round out the meats, some re-hydrated dried tomatoes, then some herbs and grated cheese for good flavor. We ate the cake with a crispy green salad and fresh tomatoes. Delicious!
Doesn't that look tasty!
Our days are still chilly and it rained a lot of the day yesterday. More rain is predicted, or not, depending on which weather service we look at.
That looks and sounds exquisite. We have a slim chance of rain mid-week but temps have returned to around 40C/104F.
ReplyDeleteI made one of these yesterday, with left over fried chicken, bacon, and cheese. I should have added more cheese and a little more salt. It is tasty and easy to make.
ReplyDeleteI worried about the salt too. The chicken cake is not like a steak or a chop, which you can salt at the table. As for cheese, I put chunks of Cantal cheese (resembles Cheddar) rather than grated cheese. So the cheese chunks gave us bursts of flavor as we ate the cake.
DeleteMitchell! 104 F!?! Yikes!
ReplyDeleteWalt, that meal does look yummy!
and clever too !
ReplyDelete