My Justin Quek Nutri Double Boiler. Continue reading “Pickling spiced chicken and vegetables consomme – using JQ Nutri Double Boiler”
2 breast chicken fillets
150 g butter
2 shallots, peeled and finely chopped
1 Royal gala apple, peeled and grated
1 Packham pear, peeled and grated
half handful goji berry
half handful cranberry
90 g mushroom, finely chopped
10 sprigs thyme thyme
12 slices prosciutto
2 tablespoon oil
half butternut pumpkin, peeled, roughly chopped
2 bunches asparagus, cut stems and cut 2 mm long
1 onion roughly chopped
500 ml chicken stock
½ teaspoon chilli powder
salt and pepper, to taste
Preheat crock pot with water.
To make the roulade stuffing, place 2 tablespoons butter in a frypan and set over medium heat. Once melted, add shallots, apple, pear, goji, cranberry, mushrooms, chilli powder and 4 sprigs thyme and cook until softened. Remove from heat. Butterfly chicken breasts and flatten to approx 1/2 cm thickness. Lay down prosciutto slices on a piece of plastic wrap and top with chicken breast.
Add stuffing, roll tightly and reserve some for sprinkle on top of chicken. Place in crock pot and cook until just cooked through, about 45 minutes. Also place asparagus in to crock pot water to boil about 10-15 minutes, remove and set aside keep warm.
To make the sauce, place 1 tablespoon oil in a saucepan and set over high heat. Add roughly chopped pumpkin, and onion and cook until browned. Add stock and 6 sprigs thyme and bring to a boil. Allow to simmer, until reduced, about 40 minutes. Remove from heat and strain into a clean saucepan. Add 80 grams cold, diced butter and whisk until melted. Set aside, keeping warm.
Place 1 tablespoon oil in a fry pan and set over medium heat. Remove chicken from plastic wrap and place in fry pan. Fry until browned on all sides. Remove from heat and allow to rest. To serve, place the chicken on serving plates. Add pumpkin sauce, the remaining stuffing and asparagus.
22 chicken drummettes
80-100 ml apple cider vinegar
2 Tbs red wine vinegar
1 can coca cola
6 Tbs chili powder
4 Tbs ground black pepper
2 Tbs manuka honey
1 Tbs ground cinnamon
1 Tbs Worcestershire sauce
2 Tsp sweet paprika
2 Tsp cumin
a pinch of salt
spray olive oil
Put the drumettes in to double plastic bag with the marinade. Move the drumettes around in the bag until they are well marinade for 4 -8 hrs, during the time; toss drumettes in bag to marinade.
Pre heat oven 200 deg. Line a baking sheet, double layer aluminum foil on tray and spray some olive oil. Then place drumettes. Bake for about an hour uncovered, until the drumettes are tender and has a nice char color. Serve with rice and sweet and sour tau foo with vegetables or as appertiser with sweet chili sauce.
(Note recipes for sweet and sour tau foo with vegetables can be found in rice/mushroom/world menu category and sweet chili sauce can be found in Coca cola BBQ ribs under meat catogery).
2 chicken breasts, skinless
100 ml olive oil
400 g chicken bones
1 cup chicken stock
2 tablespoons butter
½ onion, peeled and finely chopped
½ apple, peeled and cut into 1 cm dice
2 tablespoons currants
½ teaspoon cumin
2 tablespoons pine nuts, toasted
2 medium potatoes
salad mix of your choice or packet
salt and pepper, to taste
Tomatoes chutney from bottle or make your own.
Bring water to boil in slow-cooker.Preheat oven 180 deg.
For the jus, place 1 tablespoon olive oil and chicken bones in baking dish and place in the oven until brown, about 30 minutes. Transfer onto a saucepan and place on to stove top over a medium high heat. Add stock and 1 cup water and simmer until reduced to about 100 ml, about 30-40 minutes. Strain into a small saucepan and whisk in 1 tablespoon butter. Season and set aside, keeping warm.
Heat 1 tablespoon oil in frying pan over medium heat. Add onion and cook until soft. Add apple, currants and cumin and cook until almost soft. Stir in pine nuts and set aside to cool.
Lay each chicken breast on a piece of plastic cling wrap. Gently flatten breast until 1 cm thick. Season each fillet with salt and pepper and divide pine nut mixture between fillets. Roll up chicken tightly to form a log. Wrap plastic cling wrap tightly around chicken several times and tie ends securely. Place roulade in slow cooker boiling water cook for 30 to 40 minutes or until chicken is cook. Remove from slow-cooker and allow to rest before slicing.
Meanwhile, bring a saucepan of salted water to the boil over high heat. Add potatoes and cook until almost tender, about 20 minutes. Drain, pat dry with paper towel and place potatoes in hot oil frying pan and cook until crisp, about 3 minutes. Remove from oil and drain on paper towel.
To serve, slice rested chicken and place on plate with fresh salad at the side. Add potatoes,and jus a little bit on chicken and salad. Top with tomatoes chutney on chicken as well as on salad.