L I V E 2 4 -SE V EN PAN-FRIED CHICKEN BREAST
WITH TRUFFLE ARANCINI, WILD MUSHROOMS, CELERIAC CREAM AND MADEIRA SAUCE Courtesy of The Old Courthouse,
www.oldcourthouse.pub
INGREDIENTS: • 8oz Chicken Supremes
CELERIAC CREAM: • 1 Celeriac (diced) • 1 Bayleaf • ½ltr Double Cream • 1ltr Milk • 1tsp Chicken Stock • Seasoning • Sautéed Wild Mushrooms • Butter • Seasoning
TRUFFLE ARANCINI: • 500g Arborio rice • 250ml White wine • 1ltr Chicken stock • 100g Butter • 2 Banana shallots • 1 Cloves of garlic • 100g Grated parmesan • 2tbs Creme fraiche • 2tbs Tarragon • Chopped truffle tinned or fresh • Seasoning
PANE: • Flour • Egg and Milk • Panko breadcrumbs
VEGETABLE GARNISH: • Char-grilled baby leeks • Baby carrots • Curly kale
MADEIRA SAUCE: • 250g sliced button mushrooms • 250g sliced shallots • 500ml Madeira - reduced to 100ml • 300ml Good beef stock • Rosemary • Thyme • Butter • Pea shoots • Truffle oil
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METHOD: Celeriac cream: Place all the ingredients (apart from the double cream) into a pan making sure it's all covered, bring to the boil and turn down to a simmer. Remove the Bayleaf once the celeriac is cooked through, strain celeriac, whilst draining, place the double cream in a pan and reduce to a thick cream consistency. Place the celeriac in a blender and blend adding the reduce cream slowly, keep blending until a smooth puree is achieved, check seasoning and place to one side ready to plate up.
Risotto: Finely dice the shallot and garlic and sweat them down in a touch of oil and butter. Add the risotto and slowly cook for 5 min on the stove, then add the white wine and cook out until most of wine has gone. Slowly add the chicken stock in stages, once the stock has been absorbed add some more stock, repeat until the risotto is just cooked then, add the grated parmesan, creme fraiche, tarragon and chopped truffle. Place in the fridge to cool down. Once cold, ball the risotto up into 70g balls, set up the pane mix, one of flour, milk & egg and breadcrumbs. Dip the risotto balls in the flour, then egg and milk mix and finally through the breadcrumbs until they are completed coated, place back in the fridge ready for cooking and serving.
Vegetables: Peel and blanch (cook in boiling salted water, then cooled down in iced water) the baby carrots and leeks. Wash the curly kale and chargrill the blanched baby leeks.
Madeira Sauce: Slice the mushrooms and shallots and sweat down in oil without any colour. In a separate pan reduced the Madeira too 100ml. place the Madeira with the mushroom and shallots, add the good beef stock, rosemary and thyme and boil hard for 10 minutes, check the seasoning and pass all the flavourings, place the pan of sauce back on the heat and whisk the cold butter into the sauce to thicken up, check seasoning and serve. Sautee the wild mushrooms, season and again keep warm ready for plating
COOKING: Cook the seasoned chicken supreme in a frying pan and finish in the oven, remove and allow to rest for 5 minutes. Either deep fry the arancini balls (if you have a deep fat fryer) or gently shallow fry, turning the balls all the time to get a nice even colour. If shallow frying place in the oven for 10 minutes to fully heat up, they must be piping hot in the middle. Cook the curly kale in seasoned boiling water, before removing drop the baby carrots, drain and dress with a little butter and cracked black pepper. Heat the Char-grilled leeks through he oven with the Arancini. Warm the celeriac cream either through the microwave or in a thick bottomed pan.
SERVING NOTES Place a good spoonful of the celeriac cream in the middle of the plate, followed by a spoon of the cooked wild mushrooms sitting around 3 o’clock on the cream. Square the chicken breast and cut in half lengthways, lay one with the flesh facing up and the other the crispy skin facing up. Place the vegetables in front of the mushrooms, followed by the arancini sitting on the wild mushrooms Drizzle the Madeira sauce around the outside of the puree and any spare place in a sauce boat for the table. Finish plating with a drizzle of truffle oil over the plate and 3 or 4 tendril pea shoots on top.
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