Winter menu three

Winter menu three

Mid–late winter

By
From
Annie's Farmhouse Kitchen
Serves
8
Photographer
Patricia Niven; Illustrations: Robin Cowcher

Celeriac & potato soup with parsley puree & soft poached eggs

Chicken in mourning roasted crowns

Hazelnut puddings with malt ice cream

Celeriac & potato soup with parsley puree & soft poached eggs

Ingredients

Quantity Ingredient
50g unsalted butter
2 onions, thinly sliced
1 leek, white and pale green parts only, thinly sliced
2 garlic cloves, crushed
300g white potatoes, diced
1 large celeriac, peeled and diced (about 600g)
2 litres Chicken stock
300ml pouring cream
salt flakes
freshly ground black pepper
dash white vinegar
8 bantam or very small eggs

Parsley puree

Quantity Ingredient
2 bunches flat-leaf parsley, leaves picked and washed
1 tablespoon olive oil
salt flakes
fresy ground black pepper

Method

  1. Melt the butter in a large heavy-based saucepan over a low heat, add the onion, leek and garlic and cook gently for 10–15 minutes or until they are very soft. Be careful not to let them colour. Increase the heat and add the potato, celeriac and most of the stock. Bring to the boil, then reduce the heat and simmer for 20 minutes or until the vegetables are tender. Allow to cool for a few minutes, then puree in a food processor – always puree the bulk of the vegetables first and then adjust the consistency with the remaining stock. Pour the pureed soup into a saucepan, add the cream and warm through. Taste and adjust the seasoning.
  2. To make the parsley puree, bring a large saucepan of heavily salted water to the boil. When boiling rapidly, add the parsley and boil for 10 minutes. Drain, reserving some of the water, and immediately put the parsley in iced water to refresh it. Drain again, place in a blender with 1–2 tablespoons of the reserved cooking water and blend until very smooth. Add the olive oil and season to taste.
  3. To serve, gently reheat the soup in a saucepan (if necessary). At the same time, heat another saucepan of water with salt and a dash of vinegar and bring to the boil. When the soup is nearly hot enough to serve, break all the eggs into a clean bowl, make a whirlpool in the boiling water and pour in the eggs. Bring back to a simmer and poach for 5 minutes or until soft. Gently lift out the poached eggs with a slotted spoon and drain on a tray or plate lined with paper towel.
  4. Ladle the soup into bowls and top each one with a poached egg. Decorate with parsley puree and finish with a grinding of black pepper.

Chicken in mourning roasted crowns

Ingredients

Quantity Ingredient
4 crowns cut from 1.6 kg chickens, ask your butcher to do this for you
1 black truffle
240g unsalted butter
1 garlic bulb, halved horizontally through the cloves
8 thyme sprigs
4 bay leaves
salt flakes
1 cauliflower, cut into florets
1 quantity see method for ingredients

Method

  1. Preheat the oven to 200°C.
  2. Remove the first two joints of the wing tips and feed them to your version of Tommy. Carefully insert your fingers between the skin and breasts of the chicken, moving all the way to the end of the breasts and gently peeling back the skin. Take your time with this as you don’t want to tear it.
  3. Finely shave two-thirds of the truffle. Place four or five large slices of truffle on each breast underneath the skin. Place a thin slice (about 30 g) of butter on each breast. Pull the skin back over the breasts to secure the truffle slices and butter. Cut the garlic into four even pieces and place one inside each chicken crown, along with a couple of thyme sprigs and a bay leaf.
  4. Place the four crowns in a spacious baking dish and season generously with salt. Roast for 45–50 minutes or until the juices run clear when pierced with a skewer in the thickest part of the meat. Once the chicken is cooked, remove to a resting plate and cover with foil to keep warm. Add the cauliflower florets to the pan and roast in the cooking juices for about 7 minutes.
  5. I like to present this as a shared dish. Carve the chicken breasts off the bones and arrange them on a large platter. Scatter the warm cauliflower around the plate and drizzle with the cooking juices. Shave the remaining black truffle over the top and serve with creamed potatoes.

Hazelnut puddings with malt ice cream

Ingredients

Quantity Ingredient

Malt ice cream

Quantity Ingredient
375ml milk
190g caster sugar
6 egg yolks
50g malted milk powder
375ml thickened cream

Hazelnut puddings

Quantity Ingredient
135g toasted hazelnuts
100g unsalted butter
100g caster sugar
125ml rum
6 eggs, separated
35g cornflour

Burnt orange caramel sauce

Quantity Ingredient
250g granulated sugar
juice of 6 oranges, strained

Method

  1. To make the ice cream, combine the milk and sugar in a saucepan and bring to scalding point, stirring occasionally. Meanwhile, place the egg yolks and a ladle of the milk mixture in a bowl and whisk together. When the milk reaches scalding point, pour in the yolk mixture, whisking constantly, then immediately remove from the heat and strain through a fine-mesh sieve.
  2. Add the malted milk powder and stir to dissolve, then stir in the cream. Cool, then churn in an ice-cream machine according to the manufacturer’s instructions.
  3. To make the puddings, preheat the oven to 200°C. Grease eight dariole moulds.
  4. Rub the skins from the hazelnuts, then blend in a food processor to form a paste.
  5. Place the butter and half the sugar in a stand mixer fitted with the paddle attachment and beat until pale and creamy. Add the rum, egg yolks, cornflour and hazelnut paste and mix until combined.
  6. Whisk the egg whites to soft peaks, then add the remaining sugar and whisk again. Gently fold into the hazelnut mixture.
  7. Divide the mixture evenly among the eight moulds. Place the moulds in a large roasting tin and pour in boiling water to come two-thirds of the way up the side of the moulds. Cover with greased foil and bake for 25 minutes. Remove the moulds from the tin.
  8. To make the burnt orange caramel sauce, place the sugar in a heavy-based saucepan with just enough water to moisten it. Bring to the boil, stirring with a metal spoon until the sugar has dissolved, then cook without stirring until it becomes a dark golden colour. Carefully pour in the orange juice and whisk until smooth and well combined. Set aside to cool.
  9. To serve, divide the caramel sauce among eight plates. Turn out the puddings onto the pool of sauce and serve with the malt ice cream.

Timeline

  • The day before

    Make and churn the malt ice cream.

    The day of serving

    Cook the soup. Make the parsley puree. Prepare the chicken crowns. Make the orange caramel sauce.

    1–2 hours before serving

    Make the hazelnut pudding mixture, but stop before you whisk and add the egg whites. Prepare the creamed potatoes. Place the chicken in the oven.

    To serve

    Place the potatoes in the oven. Reheat the soup, poach the eggs and assemble the soup. Remove the chicken from the oven. Place on a plate and cover with foil to keep warm. Put the cauliflower in the chicken roasting tray and roast. Meanwhile, whisk the egg whites, finish the pudding mixture and spoon into the moulds. Carve the chicken. Just before you serve the main course, place the puddings in the oven (turn on a timer!). Serve the chicken. Remove the puddings from the oven when cooked – they are quite happy to sit if you are not ready to eat them. Turn the puddings out and serve with the sauce and ice cream.
Tags:
French classics
Farmhouse
rustic
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