Du Recyclage / Some Recycling

With a little bit of know-how and imagination you can transform any left over into a nice meal. Here, nothing goes to waste, everything can be recyclable except if it has been “ forgotten” in the fridge for too long.
In this recipe, I took some left over roasted chicken and turned it into a Provencal cake.
Usually when I make savory cakes I use Parmesan or Gruyere cheese, but this time I went with another cheese that I discovered this weekend. It is called Bianco Sardo (named after the basket that it is matured in). It’s an Italian sheep’s milk cheese from the region of Puglia, south east of Italy. The texture of Bianco Sardo looks like Parmesan cheese. It has a dense, crumbly paste. Its flavor sweet, tangy and reminds me of Comte cheese. The silvered almonds give a nice, crunchy texture wich I was very pleased with.

Provençal cake

Recipe:
- 8 ounces all purpose flour
- 4 eggs
- 1 baking powder package (1.5 tsp)
- 1 cup whole milk
- 6 ounces left over roasted chicken, diced
- 5 ounces black olives, pitted and sliced
- 3 ounces dried tomatoes, diced
- 2.5 ounces Bianco Sardo, grated (or use Parmesan cheese)
- 2 tbsp chives, chopped
- 1 tsp ginger, chopped
- Silvered almonds
- ½ tsp salt
- Freshly ground black pepper

Mix the flour, the cheese and the eggs. Milk the milk slowly while whisking. Add the ginger and season with salt and pepper. Add the chicken, olives, tomatoes and chives and mix just until blended. Do not over mix the batter. Pour the batter in a buttered cake mold. Top the cake with silvered almonds and bake in a preheated 375F oven for 45 min.
Let cool in the mold for 10 min then on wire rack. Serve warm.

Cake Provençal

In francais please:
- 220g farine
- 4 oeufs
- 225ml lait entier
- 1 sachet de levure chimique
- 175g de reste de poulet roti, coupe en des
- 150g d’olives noires denoyautees, coupees en rondelles
- 75g de Bianco Sardo rape ( ou comte)
- 75g de tomates sechees. Coupees en tranches
- 2 c.s de ciboulettes hachees
- 1 c.c de gingembre hachee
- Des amandes effilees
- ½ c.c sel.
- Poivre

Melanger la farine, le fromage et les oeufs. Delayer avec le lait. Ajouter la levure, sel, poivre et gingembre. Bien melanger. Ajouter le poulet, les olives, les tomates, et la ciboulette. Melanger doucement a fin d’obtenir un mélange homogene. Mettre dans un moule a cake beurre. Couvrir le cake d’amandes effilees et cuire pendant 45 min dans un four prechauffe a 180C. Laisser refroidir dans le moule pendant 10 min puis demouler sur une grille a patisserie. Servir tiede.