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Freekeh, a green grain made from young Australian durum wheat that is carefully flame roasted, has a nutty flavour, firm texture and subtle smokiness. It's perfect for soups and salads, but it can be used in oh so many more ways - like this fabulously savoury crumble!
While it would be very easy to cover the umami-rich chicken and mushroom filling with pastry, this textural crumble topping made with freekeh is delightfully unexpected, moreish and so easy to serve heaping spoonfuls to hungry family and friends.
The crumble mix would be amazing sprinkled on top of fish, creamed spinach, roasted root vegetables, beef or lamb pies too.
For the filling:
For the crumble topping:
Make crumble topping by combining the butter and flour in a bowl, rubbing them between your fingers until they resemble breadcrumbs. Add cooled freekeh, porcini powder and grated cheese, mixing well with your hands. Set aside in fridge.
Preheat oven to 200C. Have a rectangular pie dish (approx. 23cm x 15cm), large casserole or individual pie tins or ramekins at the ready.
Panfry chicken thigh pieces in olive oil over medium high heat until brown. Remove with a slotted spoon and set aside. Add fresh mushrooms to pan juices and fry until golden. Remove and set aside with chicken. Place black garlic and leeks in the pan with a little more olive oil if necessary and cook until the leeks are translucent. Add the rehydrated mushrooms, porcini powder and cooked chicken and mushroom mix to the pan. Increase the heat and add verjuice. Cook for 2 minutes then add reserved mushroom stock and simmer until reduced. Add cream, reduce further if necessary. Season with salt and pepper to taste, remove from heat and spoon into pie tin(s).
Top the chicken and mushroom filling with a good thick layer of crumble. Drizzle with olive oil and place in the oven for 20 minutes or until brown and bubbling. Remove from oven and allow to sit for 5 minutes before serving with green salad dressed with verjuice and extra virgin olive oil.
10m prep | 40m cook
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