- ASPARAGUS MOUSSE:
- 600g Blanched Asparagus Stalked and Peeled
- 150g Blanched Spinach
- 175ml Milk
- 275ml Whipping Cream
- 3 Whole Eggs
- 5 Egg Yolks
- 250g Chicken Breast Meat
- SMOKED PEANUTS (POLYSCIENCE SMOKING GUN):
- 100g Unsalted Peanuts
- 50g Applewood Smoking Chips
- Olive Oil
- Sea Salt
- CHICKEN GLACE
- 2 Litres true food double reduced chicken stock
- 3 Strips Lemon Peel
- 5 Sprigs Thyme
- 6 spears of Asparagus
Asparagus “Three Ways”, Smoked Peanut, Chicken Glace
chris holland
5th March 2014
Asparagus “Three Ways”, Smoked Peanut, Chicken Glace
From roasted chicken to stuffed chicken breast, chicken recipes are vast and varied. With a range of cooking methods and flavours to choose from, chicken recipes are a great way to exercise your chef skills. Why not give the following Asparagus “Three Ways”, Smoked Peanut, Chicken Glace recipe a try? So for us when asparagus is in season it’s a good dish for gross profits.
Ingredients
Method
ASPARAGUS MOUSSE
In a high grade blender – blend the chicken, asparagus, spinach, eggs and milk until smooth.
Pass the mix through a fine sieve
Fold in the cream and season with Salt and Pepper.
Butter your desired mould and add the mix
Cook in Bain Marie in oven until set – about 20 mins at 160°C
SMOKED PEANUTS (POLYSCIENCE SMOKING GUN)
Slightly dampen the smoking chips with water. Using the smoking gun – smoke the peanuts entrapping the smoke 6 times. (Akilner jar is good for this)
After smoking drizzle a little olive oil on the peanuts
Season with salt
Bake for 5 mins in the oven at 180°C
CHICKEN GLACE
Place all ingredients in a pan and reduce by 2 thirds, check seasoning and add a squeeze of lemon juice
6 spears of Asparagus – simply blanch 3 in salted water and refresh
Peel 3 spears and keep raw
To serve:
Place warm Asparagus Mousse in centre of a bowl, char asparagus spears on stove top. Dress the raw asparagus with a little olive oil and salt. Place next to the mousse. Add a little crushed peanuts and then at the table pour the glace. Pea shoots although I’m not a great fan eat perfectly with this dish.
We also serve with crispy chicken skins and occasionally spring truffle or morels.
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