Chicken, poached and pie. Leek hasty pudding, carrot puree

Composed by esenses, 15 Jul 2010, 6:27 am


Tag icon


Tag icon


Tag icon


Tag icon

shortcrust pastry

Tag icon


Tag icon

veal jus

Tag icon


Tag icon


Tag icon


Tag icon

egg yolk

Tag icon

Composition tag icon

Tags for this composition

leeks texture veal jus pie butter historic oatmeal shallots chicken carrots comfort madeira

Jonas likes this.

twitter icon facebook icon

> Comments

add a comment

esenses, 13 Sep 2010, 8:58 am

Thank Jonas, is a very comforting simple dish.

Jonas, 23 Jul 2010, 6:14 pm

It's got all the textures of comfort-food. Sounds very good!

esenses, 15 Jul 2010, 6:27 am

confit carrots in butter, puree. make shortpaste and blind bake, use root veg and diced chicken leg to make pie filling, boil potatoes for mash, puree and add butter and egg yolk, season. place the leg meat in the pie case, top with the mash, glaze just before serving at 180C for 5 minutes. roll and poach the breast at 63C for 1 hour, place skin between 2 silpats, season with salt, cook at 160C till very crispy. make wet puree from leeks and milk, cook the oatmeal for 3 minutes in the leek, add paysanne of leek, serve as you like with a little Madeira Jus