French-style Chicken in Bladder (Poularde en Vessie)

Ingredients

1 chicken 1.3 kg
1 pork bladder
50 g black truffles
150 g of stuffing ground meat (purchased from the pork butcher)
50 ml cognac
50 ml Madeira
1 onion
2 leeks
2 carrots
1 turnip
2 sprigs of fresh tarragon
200 or 300 ml broth
salt and pepper

Method

  1. Soak the pork bladder for 8-10 hours in cool water, then pat it dry. Clean the chicken. Reserve the liver and the heart.
  2. Thinly slice about four or five shavings of fresh truffle on a mandolin. Slide the truffle under the skin of the chicken. Lightly season the interior with salt and pepper.
  3. Finely chop the liver and the heart, mix them with the stuffing. Add a few chopped tarragon leaves and the rest of the truffles.
  4. Stuff the chicken and truss it. Put it in the bladder. Pour the cognac and the Madeira into the bladder. Close the bladder tightly by tying the open end with a string.
  5. Put the chicken, vegetables and the broth into a pot. Bring slowly to a boil and cook for 40 to 45 minutes. The bladder must remain intact and swollen, take care not to puncture it.
  6. When the cooking is finished, remove the bladder, unfasten it and take out the chicken. Pour the juice contained in the bladder into a bowl.
  7. Remove the stuffing from the chicken and pass it through a food mill.
  8. Put the collected juice and the stuffing into a sauce pan. Cook to reduce to make a sauce. Season the sauce to taste.
  9. Carve and plate the chicken. Serve the chicken with the sauce.

Makes 6 servings.

Source: Marie Claire

Poached Salmon with Melon Salsa

Ingredients

2 green (spring) onions, thinly sliced, including green portions
1-1/2 teaspoons chopped fresh mint
1 teaspoon grated fresh ginger
3 tablespoons grated lime zest
1-1/2 lb salmon fillets, skinned and cut into 6 pieces

Melon Salsa

1 honeydew melon, about 3 lb, peeled, seeded, and cut into 1/2-inch cubes
1 yellow bell pepper, seeded, stemmed, and cut into 1/2-inch squares
1/4 cup lime juice
1/2 red (Spanish) onion, chopped
1 jalapeno chili, minced
2 tablespoons chopped fresh mint

Method

  1. Preheat an oven to 450°F (230°C).
  2. In a small bowl, toss together the onions, mint, ginger, and lime zest.
  3. Place 6 pieces of aluminum foil, each 10 inches square, onto a work surface. Place a piece of salmon in the center of each square. Top each with an equal amount of the onion mixture. Fold in the edges of the foil and crimp to seal. Place the packets in a single layer on a baking sheet and bake until opaque throughout, 12-15 minutes.
  4. To make the salsa, in a medium bowl, toss together the melon, pepper, lime juice, onion, jalapeno, and mint.
  5. To serve, transfer the contents of each packet onto an individual plate. Top each with an equal amount of the salsa.

Makes 6 servings.

Source: Mayo Clinic

French Toast with Poached Cherries

Ingredients

4 free-range eggs
1/3 cup milk
1-1/2 Tbsp coconut oil
8 X 1-inch thick slices whole-grain bread
1/3 cup Greek-style yogurt

Poached Cherries

1 Vanilla bean
2 medium oranges
1/2 cup water
1/4 cup pure maple syrup
9-1/2 oz cherries

Method

  1. To make poached cherries, split vanilla bean lengthwise and scrape out seeds. Reserve seeds for french toast.
  2. Thinly peel a strip of rind from one orange. Squeeze juice from oranges, you will need 1/2 cup juice.
  3. Place vanilla bean, rind, juice, the water and syrup in a small saucepan. Bring to a simmer. Add cherries, simmer, uncovered, for 3 minutes.
  4. Remove from heat and stand for 10 minutes.
  5. Preheat oven to 120ºC/250ºF. Place a large wire rack over an oven tray.
  6. Lightly whisk eggs and reserved vanilla seeds (from poached cherries) in a medium bowl until combined. Whisk in milk.
  7. Heat half the coconut oil in a large frying pan over medium heat until melted. Dip four bread slices, one at a time into egg mixture, turning until soaked. Drain away excess.
  8. Cook bread in pan for 2 minutes each side or until browned and firm to touch in the centre. Transfer to warm wire rack and keep warm in oven.
  9. Repeat step 7 and 8 with remaining oil, bread and egg mixture.
  10. Serve french toast with poached cherries and yogurt.

Makes 4 servings.

Source: Everyday Power Foods

Poached Salmon with Green and Yellow Beans Salad

Ingredients

4 sprigs of fresh tarragon
2 lemons
10 white pearl onions, peeled and thinly sliced
4 (5-ounce each) skinless salmon fillets
Kosher salt and freshly ground black pepper
12 ounces thin green beans,trimmed
12 ounces thin yellow wax beans, trimmed
6 radishes, sliced into paper-thin rounds
1/4 cup extra-virgin olive oi

Method

  1. Remove the leaves from the tarragon; reserve the stems. Coarsely chop enough leaves to make 2 teaspoons.
  2. Slice 1 lemon into thin rounds.
  3. In a large skillet, combine the lemon rounds, tarragon stems, and one-third of the onions and add enough cold water to come two-thirds of the way up the sides. Cover and bring the water to a simmer over medium-high heat.
  4. Season the salmon with salt and pepper. Lay the fillets in the skillet and add hot water if needed to submerge them completely. Cover, reduce the heat to low, and cook the salmon, without simmering, for about 7 minutes, or until opaque with a rosy center when flaked in the thickest part with the tip of a small knife. Using a slotted spatula, transfer the salmon fillets to a baking sheet. Refrigerate, uncovered, until cold, about 45 minutes.
  5. Bring a large pot of salted water to a boil. Add the green and yellow beans and cook for about 3 minutes, or until crisp-tender. Drain well, then plunge the beans into a large bowl of ice water to cool. Drain well and pat dry with paper towels.
  6. In a large bowl, toss the beans, radishes, and the remaining onions with the chopped tarragon. Grate the zest from the remaining lemon over the vegetables. Squeeze the juice from the lemon and add to the bowl. Drizzle with the olive oil and toss to coat. Season with salt and pepper and toss again.
  7. Place a salmon fillet on each of four dinner plates. Divide the salad among the plates and serve at once.

Makes 4 servings.

Source: What’s for Dinner?

Roasted Pork Belly Braised in Rum Broth

Ingredients

350g pork belly
300 ml rum
1 apple, cut into wedges
1 stick cinnamon
2 dates, roughly chopped

Caramel Sauce

300 ml rum
1 tbsp condensed milk
1 tbsp butter
30 ml cream
1 date, finely chopped

Pickled Apple

1 apple, half diced and half julienned
1/3 cup vinegar

Poached Apple

1 apple, cut into wedges

Smoked Corn and Onion Sauce

1 tbsp butter
1 onion, chopped
3 cobs corn
1/2 cup milk
1 tsp smoking chips
salt and pepper, to season

Method

  1. Preheat oven to 230ºC. Turn on pressure cooker to high.
  2. Score the skin of pork belly and place into the pressure cooker along with rum, 300 ml water, apple wedges and cinnamon stick. Seal and cook on high pressure for 30 minutes.
  3. Remove pork, place onto a tray and roast until golden, about 20-15 minutes. Remove from oven and set aside to rest.
  4. To make the caramel sauce, place remaining 300 ml rum into a small pan and reduce over medium heat to a thick syrup. Add condensed milk, butter, cream and chopped date. Reduce until thickened then pass through a sieve and set aside.
  5. For the pickled apple, place julienned and diced apple into a bowl with vinegar and set aside for 10 minutes. Drain and set aside.
  6. To poached the apple, bring a small saucepan of water to a simmer over low heat. Add apple wedges and cook until soft, but still holding shape, about 10-15 minutes.
  7. To make the corn and onion Sauce, heat butter in a fry pan over medium heat. Add onions and cook, stirring until softened but not browned. Set aside in a medium bowl.
  8. Place corn cobs onto a plate and cook in the microwave until just tender, about 2-3 minutes. Slice 2 strips of the kernels off the cobs and set aside for plating. Slice the remaining kernels off the cobs and place into the bowl of softened onions. Cover bowl with cling film and insert the hose of a smoking gun. Light smoking gun chips and allow the bowl to fill with smoke. Remove smoking gun hose and seal the bowl tightly. Set aside to smoke for 15 minutes.
  9. Uncover the bowl and transfer corn and onion into a food processor. Blend until smooth then pass through a fine sieve, season and set aside.
  10. To serve, cut pork belly into 4 pieces. Spread some corn and onion sauce onto each plate and top with a portion of the pork. Add some reserved slices of corn kernels and top with pickled apple. Serve caramel sauce on the side.

Makes 4 servings.

Source: Australian MasterChef