Catch-up Spatchcock & Corn and Coriander Puree

As per my last post, I missed the last week of Cooking School due to an unexpected stay in hospital. The only way to gain credit, and pass the Poultry Dishes component, is to demonstrate that I have cooked the recipes. So once back from our week away in Perth, I turned my hand to the two recipes of Week 3; Grilled Spatchcock with Corn & Coriander Puree & Balsamic Glaze and Pot Roasted Poussin with Sage & Walnut stuffing.

Spatchcock is both the name given to a young chicken of around three weeks of age, and a cooking preparation technique involving cutting the bird almost in half but leaving the two parts connected. It is as easy as taking kitchen shears and cutting the back bone out of the poultry to be cooked. The removed piece can be used in stock – simply freeze for later use if you don’t have enough ‘trimmings’.

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Where as I needed to make all the components of the recipe to demonstrate I had made what would have been normally done in class, I changed the recipe, as I usually do. My husband has always called this the “Kathryn in the Kitchen” treatment and it’s how my moniker came about! I made the balsamic glaze but choose not to use it as I preferred to coat the spatchcock in a small amount of truffle oil, truffle mustard (purchased on our trip to Perth) and crushed garlic. Once coated and rested for 30 minutes, the spatchcock was grilled on the BBQ. I served it with steamed vegetables and the Corn and Coriander Puree (recipe below).

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Poussin is a term used by butchers to describe a young chicken which is around 4 weeks at time of slaughter & weighs around 450 grams, i.e. fairly interchangeable with the term spatchcock. For the Pot Roasted Poussin the bird was kept whole, stuffed, placed on a bed of mirepoix (carrot, celery and onion), smothered in butter and cooked with the lid one for around 40 mins before removing the lid to allow the bird to brown. The stuffing was delicious….onion, garlic, chicken livers, panko bread crumbs, fresh sage and thyme, roasted walnuts and some bacon. I overstuffed my bird which led to the skin splitting, next time I will use less in the cavity but will make some balls with what is left and cook along side the bird – it is too good to waste!  I served my Poussin with cauliflower puree and roasted vegetables.

 

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So recipes made and photos taken, I trust Chef will mark me as competent in Poultry. There is a mid semester break now, the first week was spent with my husbands family in beautiful Perth and the following photos are just a few of the meals and outings we enjoyed whilst there. It’s been a crazy few weeks and I look forward to getting back to School to start the final component of Year 1….Seafood.

 

 

Bon Appetit

Kathryn 💙👩‍🍳

Corn & Coriander Puree
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

An alternative to straight corn on the cob & a delicious accompaniment to grilled, barbecued or baked meat or fish. 

Course: Side Dish
Keyword: Sweet corn,
Servings: 2 people
Ingredients
  • 2 cobs Corn
  • 1 Onion
  • .5 bunch Coriander (cilantro)
  • 50 grams Butter
  • 250 ml Chicken, vegetable or made from the corn cobs
  • Salt & Peper to taste
Instructions
  1. Remove corn kernels from the cobs. The easiest way to do this is placing an inverted bowl within a lager bowl to catch the ricocheting kernels. 

  2. If using corn cobs for the stock add an hour to the preparation time. Simply place the denuded corn cobs in a pot of cold water and bring to the boil, then gently simmer for around an hour. 

  3. Sweat the chopped onions & cleaned & chopped corriander roots and a few of the stems the butter until soft.

  4. Add the corn kernels and stock to the onion and corriander mix and bring to the boil. Reduce the heat and simmer until soft and most of the stock has evaporated

  5. When corn is cooked and stock has reduced, blend to make a puree. You may need to drain some of the stock. Once pureed, bring back to the boil, season to taste and finish with some chopped corriander leaves. 

  6. Serve warm as a side dish to meat or fish.

 

 

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Poultry Dishes – Lesson 2. Duck, Quail & Puy Lentils.

This post has photos of boned and jointed Poultry.

This is a much delayed post of last weeks lesson, even though I started it soon after finishing the class last Tuesday with the plan to complete it over the weekend. Sometimes life doesn’t go exactly to plan, and last Sunday I spent the day in Emergency and have since been in hospital being treated for an old injury which has unexpectedly flared up. So now, over a week after lesson two, I am in sitting on my hospital bed, a little bit worse for wear, wearing very attractive white compression stockings, finishing off the post. Hopefully I will be out of hospital in the next day or two and will be given the all clear to travel to attend our niece’s wedding (cross fingers)!

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Pretending to be Marie Antoinette in my white stockings!

Lesson two was another technical class, this time breaking down a duck and a quail to use in three dishes, & using the techniques of curing, rendering, cooking confit & deep frying. Confit is a way to preserve and applies to anything which is cooked in it’s own rendered fat. Even though on some menu’s you may see a vegetable side dish referred to as ‘confit’, e.g., confit tomatoes or confit potatoes, it’s not an accurate use of the term.  Again, I was busy in class not only with the recipes, but also with penning as many of Chef’s tips and information as I could capture!

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The same method is applied when breaking down any poultry, and the same rules apply, follow the bone structure. Starting with a whole duck, first remove the neck. The neck skin can easily be used as a sausage casing, which we didn’t do in class but I’ve done at home (photo below) & it’s a great way cut down waste & use as much of the bird as possible. Next step is to remove the wish-bone, this makes breaking the bird down a lot easier & again leads to less waste as it’s easier to get the meat from the carcass. From there the wing-tips are removed and the Maryland cut from the carcass. Lastly the breasts, with wing bone attached, are removed and then the wing bone is removed and the breast trimmed. Viola, 2 breasts and 2 marylands. The carcass and wing tips can be roasted and used to make a a rich duck stock.

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Duck Maryland & Breast

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Duck Neck Sausage

Next task was to break down the quail… as you can imagine it is a little fiddly. This time the breast and the Maryland were removed from the carcass by following the rib cage and easing the meat off the bone, so as the end product was breast and maryland attached.

The quail and the duck maryland were cured; the quail simply in sugar and rock salt for 30 minutes and the duck in salt and aromatics (fresh thyme, garlic and orange zest) for 1 hour.  Did you know that curing or brining meat makes it cook more evenly? The curing changes the texture of the meat, making it firmer as you can see in the photos. The meat was removed from the curing mix & was washed before we moved on to the cooking.

The cured & rinsed quail was coated in a very easy tempura batter which produces a very crispy end product, simply self raising flour and a little cold water. Crushed up Nori sheets (dried seaweed) were added to the batter in which the quail was coated before being deep-fried. Remember, when adding anything battered to the deep fryer, don’t just drop it in to the hot oil as it will stick to the basket, rather, wave it back and forth in the hot oil a few times before gently releasing. When seasoning fried products, season just before serving, salt pulls out moisture and reduces the crispiness if done ahead of time. These crispy little morsels were served on a bed of quartered  radish and a wasabi, soy sauce and sesame oil dressing. Lunch!

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Plated Tempura Quail

For the Duck Confit, the duck maryland was cooked in the renewed duck fat we made in lesson 1 of Poultry. Garlic, thyme, pepper corns and a bay leaf were added to the pot along with the duck, the pot was covered with a cartouche and placed into a low oven (@ 120C) and cooked for 2 hours (low and slow)! Once cooked, confit can be stored in the fridge in a covered container (pot or jar) in the fat in which it was cooked for several months. When ready to serve, remove the duck from the fat, wipe down and cook in the oven at a high tempreature to brown the skin; the meat should be easily removed from the bone with a spoon or fork. A traditional accompaniment to Duck Confit is lentils, and the best lentils are Puy. The recipe I include below is a favourite of mine, not the one we made in class which lacked celery, wine and parsley. A tip from chef re cooking lentils is not to salt them until after they are cooked, the salt will retard the cooking…who knew?

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Confit Duck with Puy Lentils

The last recipe was a simple Duck Breast Salad with Rocket and Crispy Potatoes. Cooking duck breast is easy, start in a cold heavy based pan over a low heat with the skin side down. Cook slowly for about 10 mins, removing the fat from the pan as it renders. Once the skin is brown and crispy, and the rendering of the fat has slowed, turn the duck over and cook for 5-6 mins over a medium heat. Remove from the pan and rest so as the juices settle into the meat. The salad was made of blanched potatoes which were roasted in duck fat until browned, thinly sliced red onion and rocket with a dressing of sugar, red wine, raspberry vinegar, olive oil & toasted sesame seeds. You could add other things to the salad such as capers, artichokes and/or lightly pickled vegetables…. lovely with a glass of Rosé on a warm afternoon.

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Duck Breast Salad with Salad and Roast Potatoes

I missed this weeks lesson as I was in hospital, and I ‘hope’ to be away with family next week, so there won’t be my usual post next week either. I will have to make up the class by preparing the recipes (grilled spatchcock & roasted poussin) at home and photographing them for Chef to assess my ability… so where as it may be late, there will eventually be a posting of lesson three of Poultry.

Bon Appetit

 

Kathryn 💙👩‍🍳

Puy Lentils
Prep Time
10 mins
Cook Time
1 hr 50 mins
Total Time
2 hrs
 

A simple but tasty dish of the prized green lentils from Le Puy which is in the Auvergne region of France. These lovely little lentils have a very mild peppery last and hold their shape throughout the cooking process. A lovely accompaniment to many poultry dishes. 

Course: Side Dish
Cuisine: French
Keyword: Lentils du Puy,
Servings: 4 people
Ingredients
  • 2 tbsp Olive Oil
  • 1 stick Celery - finely diced (brunoise)
  • 1 medium Carrot - finely diced (brunoise)
  • 1 large Onion - finely diced (brunoise)
  • 1 cloves Garlic - crushed
  • 1 tbsp Tomato paste
  • 250 grams Puy Lentils
  • 250 ml Red Wine (white wine can also be used)
  • 250 ml Beef Stock
  • 1 Bay Leaf (dried)
  • 5 sprigs Fresh Thyme
  • 3 tbsp Parsley - finely chopped
Instructions
  1. In a heavy based saucepan, add oil over a medium heat. Add the diced vegetables and cook over a low heat until soft and translucent - about 10 minutes.

  2. Add the crushed garlic and cook for 2 minutes.

  3. Add the tomato paste and cook for 5 minutes.

  4. Stir in the lentils, bay leaf and thyme and add the wine. Cook over a medium heat until wine is slightly reduced. 

  5. Add the stock and equal quantity of water to ensure the lentils are covered. Bring to boil then reduce heat to low and cook lentils for 45 minutes - until liquid is absorbed and lentils are cooked.  

  6. Stir through chopped parsley and serve. 

Posted in Commercial Cookery, Culinary School, Recipes | Tagged | 6 Comments

A week off – Duck with Honey Soy Sauce

For reasons unknown the timetable at college was changed and this week there was no class. I had a whole day to do what ever I wanted to do…unheard of! There were some tasks in the category of ‘another day’, like cleaning my cooper saucepans (way over due as the before and after photos show), some garden tidy up, now that Spring has sprung, but also some catch up on recipe reading (..truth be known I started with the recipe reading and a coffee).

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The copper took no time….a cup of vinegar and a tablespoon of table salt….all done!

Having no class details to share with you, and being in the middle of the poultry segment of the course, I thought I’d review some of the poultry dishes I’ve made this year (to date). In hindsight it appears that I am something of a poultry tragic as clearly this has been the preferred protein at my table this year!

January: My husband jokes that he is probably one of the only guys whose wife is delighted with receiving a saucepan for her birthday. My gift this year was a beautiful copper gratin pan, so two weeks into the new year I made Chicken Casserole. So many dishes in my kitchen are made from ingredients I know simply work together – this was one of those.

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Chicken Casserole in my new copper pan

February: Next came a family favourite, Duck Confit. Also, I started my course at Cooking School and began cooking some of the lessons at home. The Teriyaki Chicken has been cooked a few times, sometimes on skewers and sometimes just the marinated thigh. 

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Duck Confit with Potato Rosti

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Teriyaki Chicken Skewers with Crispy Chicken Skin

March: With the arrival of cooler weather, my thoughts turned to soup. I just love a hearty soup and here we have a thick and flavourful Chicken and Vegetable Soup. Autumn also saw the return of Roast Chicken for Sunday evenings, now, thanks to school, properly trussed. The first one was the one I did at college, the second was a free range (happy) chicken I did at home. 

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Chicken Vegetable Soup

April: Top of the hit parade in April were, Chicken with Mushroom in White Wine Cream Sauce, Chicken Casserole a’ la Kathryn (i.e., free form  – no recipe) and the first of many Tandoori Chicken dishes, a recipe from college which we enjoyed as it was Myrevisited a few times in April and May!

May: Something more technical, Duck Neck Sausage, in which the skin of the duck neck is used to encase a mixture of minced duck meat, onion, garlic, mushroom, herbs and spices. There were some Chicken Pot Pies and also the first ‘revisit’ to the recipe of the day, Duck Breast with Honey Soy Sauce. This dish is easy and so tasty and I cooked it again in August, recipe provided below.

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Duck Neck Sausage

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Duck Breast with Honey Soy Sauce with Chick Pea Panisses

June: I love the sous vide method of cooking, and this month I made a Chicken Ballotine which was wrapped in prosciutto. After being cooked in the water bath it was flash browned in the frypan before serving. The Ginger Chicken was a nice mid early Winter warmer.

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Ginger Chicken Curry

July: Mid Winter July saw such gems as Pesto Chicken with Mushrooms, Chicken Tagine with Green Olives (pretty close to my favourite chicken dish), “Kathryninthekitchen’ Saffron spiced Duck Maryland and Tuscan Chicken. My husband calls any dish I make without a recipe a “Kathryninthekitchen” dish….I am so lucky to have my family’s support (and patience).

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Tuscan Chicken

August: Again, the Duck Breast with Honey Soy Sauce, and a new recipe in my kitchen, Lollipop Chicken… a great way to use Chicken wings. Now that I am buying and jointing whole chickens, this is a recipe I will return to. They make good finger food at a party or even an entree and are very economical, two lollipops per wing. These were marinated in a spice mix, battered and deep fried…

September: Two new favourites are discovered via class, Red Chicken Curry and Chicken Breast wrapped in prosciutto and cooked on the bone (thanks Cooking School).

There are still three months of the year to go and I am sure poultry will continue to feature in my cooking given the versatility of the product & the amazing product available. One of my favourite local producers is Burrawong Gain, a family owned business producing premium pasture raised poultry, champions of humane and sustainable practices. I always look for organic & free range when I buy poultry (and meat) because as a consumer I feel a responsibility to ensure the best treatment of the animal and the land on which it is raised…plus it just tastes better.

I hope you tune in next week when class resumes and quail and duck feature. Bye for now!

Bon Appetit

Kathryn 💙👩‍🍳

Duck Breast with Honey Soy Sauce
Prep Time
5 mins
Cook Time
13 mins
Resting Time
5 mins
Total Time
18 mins
 

An easy and delicious duck recipe I came across via a cooking school in Nice, Petits Farcis, run by Rosa Jackson. You might think that honey, soy and balsamic vinegar wouldn't work together, but they do, and the sauce is a nice foil for the rich duck. 

I haven't been able to find ground green anise in Australia but a fantastic substitute is the Gewurzhaus blend called Duck, Duck, Goose. This blend is made from ground fennel, cassia, orange peel, star anise, juniper berry, clove and Sichuan pepper and marries well with the honey and soy. 

Course: Main Course
Cuisine: French
Keyword: Duck,
Servings: 2 people
Ingredients
  • 2 Duck breasts
  • 2 tbsp Honey - you can use a flavoured honey such as truffle
  • 2 tsp Soy Sauce
  • 1 tsp *Ground Green Anise or Duck, Duck Goose Gewurzhaus Spices are available on line
  • 2 tbsp Balsamic Vinegar
  • 1 tsp Balsamic Vinegar (extra to above)
  • 1 pinch Sea salt
  • Freshly ground pepper
Instructions
  1. Turn the oven on to very low.

  2. Skin side down trim the excess fat & skin from the duck breasts, turn over and gently score the skin in criss/cross pattern being carful not to cut the meat. Season with salt and pepper.

  3. Mix the honey with 1 tsp of the balsamic vinegar, the soy sauce and the *green anise or the Duck, Duck, Goose blend.

  4. Put the duck breast into a cold non stick pan over a medium heat, skin side down. When the fat starts to render, turn the heat to medium low and continue to cook until the skin is well browned - all the while spooning off into a separate bowl the rendered fat.

  5. Turn the duck over and cook on the other side for approximately 5 mins. You want the duck meat to be pink inside. Set aside covered in foil in the warm oven.

  6. Wipe out the pan and over a medium heat and add the honey mixture. Return the duck to the pan and turn in the mixture to coat. Deglaze the pan with the remaining balsamic (2 tbsp).

  7. Serve the duck breast sliced or whole drizzled with the sauce

 

Posted in Cooking at Home, Recipes | 6 Comments

Poultry Dishes – Lesson 1. Red Curry Chicken Leg with Mushrooms.

A warning to my vegetarian friends, this post has photos of boned and jointed chicken. 

It’s the start of a new block of lessons with a new Chef. I like the way Chef Michael set the tone straight up-front by sharing his two basic expectations; we respond to him when he gives an instruction (yes Chef!) and we follow that instruction immediately…. no problem! Having 25 years of experience behind him, including being an Executive Chef at a two hatted restaurant, it was evident that he runs a tight kitchen from the get-go, it was also obvious that he has a sense of fun, enjoys teaching and is a hands-on teacher….what’s not to like! Chef shared tips throughout the class and I tried to capture all of them. At this stage his focus is primarily on us picking up the technical skill & not on food presentation. That makes prefect sense, but I still try to think about how I would present a dish.

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New Chef – gone high tech!

I have been looking forward to the more technical lessons…and they have finally arrived! The first poultry lesson included; breaking down two chickens, boning out Chicken Marylands, making Chicken Ballontine, preparing and baking un-split chicken breast on the bone, making a tasty Red Chicken Leg Curry with Mushrooms, and a lesson on making duck fat (think I will continue to buy it already made!). It was a busy class which started at 7.30 am and ended at 1.30pm with no break…but we did get to eat some of our finished dishes and I loved every minute.

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Ok it’s time…a chicken (or 2), me and my boning knife!

The first chicken we jointed sauté… removing the wings, jointing the legs and thigh into a Maryland cut and removing the breast from the bone … resulting in a bounty for the stock pot. The Maryland was boned and the chicken breast skinned. First tip is always remove the wishbone before jointing the chicken…makes it so much easier!

For the Chicken Ballontine, chicken breasts & eggs whites were blended until smooth in a cold food processor. Cream was gradually added to the chicken mix to emulsify and seasoning added. The golden rule with seasoning any charcuterie is the percentage of salt is 2% of the volume (in this case of the chicken, cream & egg whites). Added to the mix was finely diced celery and finely cut dried cranberries. Using a piping bag the mixture was piped into the boned Maryland and rolled in plastic. There was more farce than needed so I also made a boudin blanc.These were steamed and then cooked on the stove top until browned. You will notice in the fry pan is a cartouche… this assists in ensuring the ballontines don’t stick.

Chicken breast is very lean & easily dries out when roasted. The classic solution is to lard the bird, which is to cover the meat in bacon (or better still prosciutto). The bacon is secured using kitchen string…. did you know if when you are making the initial tie you loop the string not once but twice, the string will grip and make it easier to stay firm? To ensure it is safe to eat, chicken should be baked until 74 degrees celsius. With the exception of the jointing, which will take practice, this was very straight forward. I see a lot of practice in the weeks ahead.

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Chicken on the breast bone.

The last dish was the Red Chicken Curry (recipe below).  The red curry paste in this version is pre-made. If like me you are a bit of a puritan when it comes to cooking (hey no judgment…at least I’m aware), you can find recipes for the paste on the internet…but let it be known there are some pretty good ready made ones on the market. The important thing is to taste before adding the sugar towards the end…depending on the red curry paste you may need to hold some back. Steamed Jasmin rice was the accompaniment and Chef gave a fool proof method to cook a small amount of rice. Rinse the rice to remove the starch, you will know when this has been achieved as the water will run clear. Add the rinsed rice to boiling water, once it comes back to the boil simmer for 11 minutes. Remove from heat, strain and return to the pot and cover with foil. It can sit for several minutes…just run a fork through it and you will find it well cooked and fluffy.

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Red Chicken curry with Mushrooms and Steamed Jasmin Rice.

It was a great class and I am looking forward to the weekend when I can practice some of the techniques I learned. I haven’t heard back as yet from the restaurant I approached re the mandatory kitchen experience but I haven’t given up hope. I am sure if this one doesn’t come off  something else will present itself … it all feels just too right not to work out. There is a break next week, and the following week we will work with Duck and Quail. I hope to see you back….until then!

Bon Appetit

Kathryn 💙👩‍🍳

Red Chicken leg Curry with Steamed Jasmin Rice
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
 

This is a tasty dish but it does use a pre-made red curry sauce. I would usually make my own spice paste, but using a superior paste and adjusting it to suit your taste result in a very satisfying dish.

Servings: 2 people
Ingredients
  • 2 Chicken Maryland (skin on)
  • 20 mls Vegetable Oil
  • 20 gm Red Curry Paste
  • 660 mls Coconut Cream
  • 100 gas Button Mushrooms
  • 30 gm Palm Sugar This may be too much depending on the paste. Add 3/4 to start and taste when all ingredients are added. Taste and add more to suit taste if required.
  • 30 gm Fresh Lime Juice
  • 30 mls Fish Sauce
  • 1/2 Onion - fine dice
  • Corriander Stems - several - finely cut
  • Corriander leaves
  • 200 gm Jasmin Rice
Instructions
  1. Cut the Maryland into thigh and drumstick. Add half the oil to a hot pan and then add the chicken. Sauté to colour the skin. Remove from the pan.

  2. Add the remaining oil and cook off the onion & corriander stems to soften (no colour). Add the curry paste and cook out until aromatic. Add the coconut cream and bring to boil. 

  3. Reduce the heat, add the chicken and mushrooms. Cook for 30 mins.

  4. Add the 3/4 of the palm sugar, fish sauce & lime juice. Cook for 5 mins and taste - adjust as required, i.e., more palm sugar etc.  Add the chopped corriander leaves.

  5. Cook until the desired consistency and serve 1 drum stick and 1 thigh with cooked Jasmin Rice. Garnish with a few corriander leaves and a wedge of lime.

 

 

 

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Vegetables, Fruit, Eggs & Farinaceous Dishes – Lesson 3. Arancini with Mozzarella

This was the last class in this block of lessons and the last class with Chef Troy, next week I start on Poultry with a new Chef. This weeks recipes were examples of what I enjoy cooking, and the finished dishes worked out just right (unlike last week). Mushroom Risotto, Vegetable and Chick-pea Tagine with Cous-Cous, Chicken and Ginger Consommé with Rice Noodle and Mozzarella stuffed Arancini…..deee – licious! As always the lessons build on each other….each class reinforcing prior learnings, e.g clarifying and flavouring stock to make a consommé.

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Todays Lesson – lots to do!

We started with the consommé as the clarification process takes two hours… but it’s well worth the effort. After mixing the raft (having chopped the vegetables in a food processor), it was added to the cold stock and cooked over a very low heat with barely any movement. When the raft is initially added to the cold stock, it’s important to stir it for a minute or so to ensure it doesn’t float down & stick to the bottom. Once it comes up to a simmer, stop stirring and simply allow the raft to form, ensure the heat is vey low &  allow the stock to gently simmer underneath. Before the raft was added, the stock was flavoured with some finely grated ginger, soy sauce, five spice and crushed Szechuan peppercorns. To the vegetables which made up the raft (carrots, celery, onion) we added two cloves of crushed garlic and two finely chopped birds-eye chillies. Once clarified, the consommé was gently filtered from the raft and a little brown sugar (20g) and some sesame oil (10 mls) was added. On tasting I found there was enough soy flavour but it did need a touch of salt…always taste, taste, taste when cooking. The finished dish was served in a bowl which had at the base cooked rice noodles, topped with blanched Asian greens (Bon Choy) and shredded poached chicken breast. Finally the consommé was added and some garnish….mmmm!

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Making a clarifying raft

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Chicken & Ginger Consommé with Rice noodles.

As some of the risotto was to be used to make the arancini later in the class, that was the next recipe. I love risotto and Mushroom Risotto is one of my favourites. People shy away from making it due to the constant stirring it requires, but I find that quite relaxing. The recipe I always go back to is in the first ‘River Cafe Cook Book’ by Ruth Gray and Ruth Rogers. The River Cafe is an English icon and the restaurant where the delightful Jamie Oliver started out. My copy of this favourite cookbook was a birthday gift many years ago from my lovely friend Amanda who is a fabulous cook and an amazing chocolatier.

 

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Mushroom Risotto – all it needs is a drizzle of good olive oil

In prior posts I have shared my enjoyment of North African cooking and the Tagine. The recipe we cooked in class was lovely, perfect for a vegetarian alternative and could be raised to a higher level with the addition of saffron. In my view all recipes provide a basis from which you can put your personal stamp on a dish, and in my case I would add steeped saffron to this one.  I am happy to share the recipe if anyone is interested.

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A Tagine!

The last dish of the day was the arancini. As I served myself only a small dish of the risotto for lunch (benefits of the class) there was quite a lot left, which was flattened out in a tray and cooled in the fridge for the arancini. I estimate the amount was around 320 grams but I don’t think it really matters, the more risotto you have the more mozzarella you will need and the more arancini you can make. I have included the recipe below so won’t go through it here. I have been thinking of other risottos which I will make and turn into arancini ….the classic Risotto Milanese with it’s saffron flavour will be next for sure.

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Arancini..I dare you to stop at one !

Next week we start on three weeks of Poultry dishes to which I am looking forward.  Also, hopefully in the next few days I will hear back from a local restaurant who I have approached for the mandatory kitchen experience. It is a very nice restaurant and one whose menu I really like. Where as I will lose some of my free time on weekends, I am sure I will enjoy it and it will bring me closer to completing my training and provide a new learning experience. Wish me luck!

Bon Appetit

Kathryn 💙👩‍🍳

Arancini with Mozzarella
Prep Time
10 mins
Cook Time
8 mins
Total Time
18 mins
 

Seldom is there any Risotto left-over in my house, but if you ever do, these are great and have an oozy cheesy middle. Any Risotto will work - the ones in the photo were made from mushroom risotto. The number you can make depends on how much risotto you have left over. I made 8 form approximately 320g of left -over risotto. More or less will result depending on the size you roll. The prep time assumes you have some cold risotto ready to go!

Course: Appetizer
Cuisine: Italian
Keyword: Rice
Ingredients
  • 320 gm Cold Risotto
  • 50 gm Mozzarella
  • 2 55g Eggs
  • 100 gm Plain (all purpose) Flour
  • 100 ml Milk - full cream
  • 150 g Bread crumbs (I used Panko)
Instructions
  1. Roll the cold risotto into *8 evenly sized balls 

  2. Make a hole/pocket in the ball of risotto and place a piece of Mozzarella into the middle. Close up and using the palm of your hand mould into slightly egg shape.

  3. Make an egg wash by mixing the eggs and milk.

  4. Lay out the flour, the egg wash and the breadcrumbs on a row.

  5. Roll the arancini through the flour, then the egg wash, then the bread crumbs. 

  6. Place the arancini in the fridge until required. Deep fry at 180 degrees celsius until golden brown. Serve hot.

 

 

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