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the Ingredients
Special Equipment
Instructions
- Prepare the chicken breast & remove any bones
- Put the wok on the grill, boil the chicken for approx. 12 minutes in the wok with the water and broth. Once cooked, remove the chicken & cut into strips. Save the broth to one side.
- Roast cauliflower in the wok and set aside.
- Melt the butter in the wok and add the flour and a little water while whisking so that you get a dough ball. Add water until you get a thick sauce. Then pour in a little milk so that the sauce turns white and has the consistency you want.
- Add the chicken strips, fried cauliflower and asparagus. Heat it through well and season with salt and pepper.
- Grill the bottom and then fill with your chicken and cauliflower mixture. Bake the tartlet for a further 5 mins till golden on top.
- Garnish with fresh thyme and try with just cauliflower.
In the Kitchen:
At the barbecue:
Tip:
All of our recipes are created by our expert chefs at the Weber Grill Academy. View more inspirational recipes or book a course at the Grill Academy now.
