Poulet en gratin, with a macrobio twist and a hint of tarragon

Chicken baked in a cheese-texture sauce. Actually it’s dairy free.

Not the best photo… That looks like melt cheese. It is made of foxtail millet, not the one I had a few posts ago, but the sticky type.
Some macrobiotic eaters make this sauce to use instead of cheese. I don’t know who invented it, it’s all over the web. Well, it’s just a porridge. I boiled the millet a few minutes, let it stand, passed the mixer and simmered to thicken.
Then, you can add salt or soy sauce. It can be used that way on a pizza. It’s not very strong in taste, but not less than average pizza mozzarella. If you want it “stronger”, you can add beer yeast (the pharmacy one that is “killed”, not the baker type that would make “bubbles”), or dry wheat germ, or powdered malt. Plus curry spices of your choice (not too much). You don’t obtain a cheese. You have a melty sauce.

Add fresh tarragon.

On boiled chicken. I’ve let some chicken broth in the dish.

I couldn’t take photos in the oven but it really looked like cheese melting. And that’s the ideal comfort food texture. As it’s dairy free and poor in fat, it’s easy to digest in hot weather (I wouldn’t have eaten a cheese one today).

But flavor is from tarragon.

Konnyaku (wakame flavored) and raw veggies.

3 thoughts on “Poulet en gratin, with a macrobio twist and a hint of tarragon

  1. Pingback: My dairy free diary « GOURMANDE in OSAKA

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s