INGREDIENTS: 1 litre Massel chicken style liquid stock 1 bunch fresh lemon thyme 600g chicken breast fillets 2 large leeks, trimmed, quartered lengthways 60g butter 3 garlic cloves, crushed 1/4 cup plain flour 1 cup thickened cream 4 sheets puff pastry, partially thawed 1 egg, lightly beaten 1 teaspoon caraway seeds 1 teaspoon sea salt flakes 1 radicchio, leaves separated 75g baby French kale leaves 75g baby spinach 2 tablespoons extra virgin olive oil 2 tablespoons red wine vinegar INGREDIENTS: Place stock, 2 thyme sprigs and 2 cups water in a large saucepan over high heat. Bring to the boil. Add chicken. Reduce heat to low. Simmer, covered, for 5 minutes. Remove from heat. Stand for 10 minutes or until chicken is cooked through. Remove chicken from poaching liquid. Strain liquid, reserving 3/4 cup. Cut chicken into 2cm pieces. Meanwhile, remove leaves from remaining thyme sprigs and chop (you’ll need 11/2 tablespoons). Cut leek quarters into 12cm lengths. Melt butter in a frying pan over medium heat. Add garlic. Stir to combine. Cook leek, in 2 batches, turning occasionally, for 4 minutes or until just soft. Transfer to a plate. Add flour to pan. Cook, stirring, for 1 minute. Gradually stir in cream and reserved poaching liquid. Bring to the boil. Reduce heat to low. Simmer, stirring, for 5 minutes or until sauce thickens. Stir in chopped thyme and chicken. Cool for 15 minutes. Preheat oven to 200C/180C fan-forced. Line 2 baking trays with baking paper. Cut 2 pastry sheets into 18cm x 24cm rectangles. Place one pastry rectangle on each tray. Cut remaining pastry sheets into 20cm x 24cm rectangles. Leaving a 3cm border around edge of pastry on trays, arrange leek in rows crossways. Top with chicken mixture. Brush borders with egg. Top with remaining pastry rectangles. Press edges to seal. Brush with egg. Leaving a 2cm border around edges, score top of each jalousie at 2cm intervals. Top with caraway and salt. Bake for 20 to 25 minutes or until golden and puffed. Stand for 5 minutes. Toss salad leaves, oil and vinegar together. Serve with jalousies. (Source: Australia's Super Food Ideas May 2018)
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