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Blank Desne (White Desire)




Source of Recipe


Brenda-Lee Olson


Recipe Introduction


A Medieval English tradition recipe.


List of Ingredients




4 chicken breasts, 4 chicken thighs
200ml almond milk
2 tbsp rice flour
2 tbsp tapioca starch or other gf flour (original recipe calls for
amydoun - a dried wheat thickener)
2 tsp blaunche powder (recipe follows)
50g sugar
fat for frying

Recipe



Remove the skins from the chicken pieces and place in a casserole dish and cover with water (if you want you can add half an onion as well as a sprig of thyme, rosemary and savory to this as well as some chicken bones to make chicken stock).

Place in an oven pre-heated to 180°C (350°F) for two hours.

Take out the meat (and if making stock keep the liquid).

Chop the meat and allow to cool.

Once the meat has cooled place in a food processor and add the almond milk.

Pulse a few times to chop the chicken and blend it into the
almond milk.

Tip the resulting paste into a bowl and add the rice
flour, sugar and and tapioca starch.

Mix to a stiff paste (add more rice flour if needed).

Heat fat in a frying pan and with a large spoon take some of the meat paste and spoon into the pan.

Fry on medium heat for about eight minutes until golden brown then turn over.

Pile the patties on a plate, sprinkle with blaunche powder and serve immediately.