Classic French Dish of Truffled Baby Chicken

Ingredients

4 poussins (baby chickens), about 1-1/4 pounds each
1 small fresh or flash-frozen black truffle (about 1 ounce), cut into 1/16-inch or slightly thinner slices
salt and freshly ground black pepper
6 tablespoons unsalted butter: 4 tablespoons at room temperature, 2 tablespoons melted
Fleur de sel

Method

  1. Preheat the oven to 400°F (200°C). Grease a large shallow roasting pan.
  2. Rinse the poussins under cold running water; dry thoroughly inside and out with paper towels. Using your fingertips, carefully loosen the flesh over the breast of each chicken, working first from the tail end and then from the neck; be careful not to tear the skin. Using one-quarter of the truffle slices for each bird, lift up the skin and carefully arrange the slices over the breast meat. Season the chickens inside and out with salt and pepper, rubbing the seasonings into the skin. Rub 1 tablespoon of the softened butter generously over each bird. Tie the legs of each chicken together with kitchen twine.
  3. Arrange the poussins in the prepared roasting pan and roast for 20 minutes. Baste with the melted butter and roast for about 5 minutes longer. Baste the birds with the pan juices. Roast for about 10 minutes longer, basting once more, until the internal temperature of the thickest part of the thigh registers 175°F (80°C) on an instant-read thermometer. Cover the poussins loosely with foil and let rest in a warm place for 5 to 10 minutes.
  4. Transfer the poussins to plates and set out a small bowl of fleur de sel for individual sprinkling.

Note:

To make a pan sauce for the poussin, transfer the birds to a platter, cover with foil, and set aside in a warm place. Spoon off most of the fat from the juices in the roasting pan. Set the pan over low heat and add 1/3 cup dry white wine, stirring to release the browned bits on the bottom of the pan. Bring to a boil and boil, stirring once or twice, just to cook off the alcohol. Add 2 tablespoons unsalted butter and 1 teaspoon thyme leaves and stir until the butter is melted. Pour into a small pitcher and serve.

Makes 4 servings.

Source: Truffles

Indian-style Pizza with Chicken Tikka Masala on Nan Bread

Ingredients

2 tablespoons clarified butter (ghee)
1 tablespoon olive oil
2 cups white onions, finely chopped (1 large onion)
3 cloves garlic, grated
1 inch piece of ginger root, grated
3 tablespoons tomato paste
2 teaspoons smoked sweet paprika
1 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 teaspoon sea salt
1/2 teaspoon turmeric powder
1/4 teaspoon ground cinnamon
2 cups crushed tomatoes
1/2 cup heavy whipping cream or sour cream
2 boneless skinless chicken breasts, cut into 1-inch cubes
2 cups grated mozzarella cheese
4 tablespoons grated Parmesan cheese
4 prepared nan bread

Method

  1. Heat clarified butter or ghee and olive oil in a heavy-bottom saucepan. Saute onions until translucent. Add garlic and ginger. Stir to combine and continue sauteing until the garlic and ginger begin to turn golden.
  2. Add tomato paste, paprika, cumin, cayenne, salt, turmeric and cinnamon. Saute for a couple more minutes to “toast” the spices.
  3. Add the crushed tomatoes and chunks of chicken. Bring to a boil; reduce heat and simmer about 20 minutes with the lid on. Stir occasionally. Stir in cream. Continue to simmer on low heat with the lid off, stirring occasionally until the sauce is reduced and the consistency of thick gravy. The sauce can be made in advance and kept for 2 days in the refrigerator.
  4. To make the pizza: Preheat oven to 400ºF.
  5. Lay the nan out on a rack set into a sheet pan and sprinkle a small amount of the grated cheese on the bread. Top the cheese with the tikka masala, leaving a 1/2 inch border around the edge. Sprinkle the top with more grated cheese.
  6. Place in the oven for about 15 minutes. The pizza is done when the cheese is melted and the edges are crisp.
  7. Remove from the oven and brush the edges with a little olive oil while it is still hot. Serve and enjoy.

Makes 6 servings.

Source: Institute of Culinary Education

Chicken Burgers with Radishes

Ingredients

1-1/2 cups sliced radishes
1/3 cup rice vinegar
1 Tbsp honey
2 tsp sea salt
2 cups radish greens
1/2 cup fresh basil
1/3 cup walnuts
1/3 cup grated Parmesan
1 garlic clove, minced
juice of 1/2 lemon
1/4 tsp black pepper
1/4 cup extra-virgin olive oil
1 lb ground lean chicken
1-1/2 Tbsp Dijon mustard
2 cups baby spinach or radish greens
4 whole grain buns

Method

  1. Place radish slices in jar. Combine rice vinegar, honey, salt and 2/3 cup water in small saucepan. Bring to a simmer, stirring until honey and salt have dissolved. Pour over radishes, cover, and chill for at least 2 hours.
  2. Place radish greens, basil, walnuts, Parmesan, garlic, lemon juice and black pepper in food processor container and process until greens are pulverized. With machine running, pour in oil and blend until combined.
  3. In large bowl, gently mix together 1/3 cup (80 mL) of the radish pesto and ground chicken. Add additional pesto if desired. Form into 4 equal-sized patties.
  4. Lightly coat skillet or grill grate with oil and heat over medium. Place patties in pan or on grill, cover and cook for 5 minutes. then flip and cook covered for 5 more minutes or until internal temperature reaches 165ºF (74ºC) on cooking thermometer.
  5. Spread mustard on burgers and top with pickled radish slices and greens. Serve in buns.

Makes 4 servings.

Source: Sage magazine

British-style Pies with Pork Shoulder, Pork Belly and Bacon

Ingredients

Pastry

4 1⁄2 cups all-purpose flour, plus more
1 tsp kosher salt
2 sticks chilled unsalted butter, cut into cubes
1 large egg, lightly beaten, for brushing

Filling

3 tbsp vegetable oil
1 celery stalk, minced
1 small yellow onion, minced
2 tbsp minced flat-leaf parsley
1 tbsp minced sage
6 oz crustless white bread, cut into 1/2-inch cubes
1/3 cup chicken stock
1-1/2 tsp kosher salt, plus more
freshly ground black pepper
2 boneless, skinless chicken thighs, cut into 1-inch pieces
1 boneless, skinless chicken breast, cut into 1-inch pieces
1 lb pork shoulder, trimmed and cut into 1/4-inch cubes
4 oz skinless pork belly, cut into 1/4-inch cubes
4 oz slab bacon, cut into 1/4-inch cubes
1/4 tsp freshly grated nutmeg
1/4 tsp ground white pepper

Method

  1. To prepare the pastry, combine the flour with the salt and butter in a food processor and pulse until crumbly. Pour in 3/4 cup ice-cold water and pulse briefly until the dough begins to clump. Scrape the dough onto a work surface, knead until it just comes together, then mold into a ball. Halve the dough, with one piece slightly bigger than the other, and shape each half into a 1/2-inch-thick rectangle. Wrap each rectangle in plastic wrap and refrigerate for 1 hour.
  2. To make the filling, warm the oil over medium heat in a small saucepan. Add the celery and onion and cook, stirring, until very soft, about 16 minutes. Stir in the parsley and sage, then scrape into a bowl. Add the bread and stock, season with salt and pepper, and mix by hand until thoroughly combined. Add the chicken thighs and breast to the stuffing and mix until evenly combined. In another bowl, toss the pork shoulder with the pork belly, bacon, nutmeg, white pepper, and the 1-1/2 teaspoons salt until evenly combined.
  3. Heat the oven to 350°F.
  4. On a lightly floured work surface, roll the larger dough rectangle into an 18-by-14-inch rectangle, halve it crosswise and lengthwise to make four 9-by-7-inch rectangles. Fit the 4 rectangles into the bottom and up the sides of four 5-3/4-by-3-inch loaf pans lined with parchment paper. Divide the pork mixture among the pans and press it evenly into the bottoms. Divide the chicken and stuffing mixture evenly among the pans and press it evenly over the pork. Roll the second dough rectangle into a 16-by-12-inch rectangle, halve it crosswise and lengthwise into four 8-by-6-inch rectangles, and place each rectangle over the stuffing in each pie. Trim the edges of the dough to be flush with the pans and pinch together to seal. Poke three 1/2-inch-wide holes into the top of each pie and brush the tops of the pies with the egg wash.
  5. Place the pies on a baking sheet and bake until the crusts are golden brown and an instant-read thermometer inserted into the middle of each pie reads 160°F, about 1 hour and 15 minutes. Transfer the pies to a rack and unmold. Serve the pies with the chutney at room temperature, or chill for 4 hours and serve cold.

Makes 4 servings.

Source: BBC

Chinese Stir-fry of Chicken and Bell Pepper

Ingredients

160 g skinless and boneless chicken breast, cut into 1-inch cubes
1/2 green bell pepper, cut into triangles
1 red chili, cut into triangles
1/2 onion, cut into triangles
1 stalk green onion, cut into sections
2 cloves garlic, sliced
2 tbsp oil

Marinade

1/4 tsp salt
1/4 tsp sugar
1 tsp cornstarch
1 tbsp light soy sauce
1 tbsp water
1 tbsp oil
1/8 tsp sesame oil
dash ground white pepper

Sauce

1/4 cup water
1 tsp cornstarch
1 tsp dark soy sauce
1/8 tsp sesame oil

Method

  1. Mix chicken with marinate and set aside for 10 to 15 minutes.
  2. Mix the sauce ingredients in a small bowl.
  3. Heat oil in a wok. Add chicken and stir-fry until 80% cooked. Add the remaining ingredients. Toss to combine.
  4. Mix in the sauce and toss until the sauce thickens. Remove and serve.

Source: Hong Kong magazine