Monday, August 26, 2013

Freshly Blogged: Challenge 8

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This week we had to use art as inspiration for our dish and photo, using Sedgwick's Old Brown Sherry chicken, garlic, potatoes, chorizo and a lemon... This is what I came up with:


I just love the cubism art movement, especially the works by Pablo Picasso. The way he simplifies and lineates organic flowing forms into strict shapes is inspired. I drew inspiration from his cubist artworks by constricting food that naturally comes in different shapes and sizes with various curves, into linear straight lines – even forcing a liquid into a cubed shape by using a linear serving vessel.

The flavours also play on the theme of contrast. By serving a subtle salty chicken consommé with a sticky and sweet sherry chorizo sausage alongside spicy potatoes, different levels of taste are experienced through items that are very similar in shape.

What a fabulously interesting starter this could be!

Chicken consommé, spicy garlic fried potatoes & zesty sherry glazed chorizo
Serves 4
Cooking Time: 1 hour

You will need
For the chicken consommé:
100g white free range chicken meat, cooked
2 sprigs thyme, leaves stripped
½ brown onion, skinned and quartered
½ garlic clove
½ Tbls Salt
1 egg white
1 Tbls water
3 cups chicken stock, cold (preferably home made)

For the spicy garlic fried potatoes:
2 potatoes, skinned and cubed
4 whole garlic cloves, skin on
2 – 3 cups vegetable oil
Chilli flakes

For the zesty sherry glazed chorizo:
2 Chorizo sausages, cubed
2 Tsp lemon rind, cut into mini cubes
¼ cup Sedgwick’s old brown sherry

How to make it
For the chicken consommé:
Combine the chicken, thyme, onion, garlic, salt, egg white and water together in a food processor.
Process the ingredients to a fine pulp – but not pureed.
In a deep pot, combine the chicken stock and chicken meat mixture. Mix well.
Bring to the boil, stirring constantly.
Once it comes to the boil, stop stirring, and reduce the heat to a simmer.
Watch as the chicken mixture forms a raft and rises to the surface.
With a spoon, create a whole in the middle of the raft to allow steam to escape.
Simmer for 30 minutes.
Remove from heat and allow to cool for 10 minutes.
Scoop out the raft with a slotted spoon.
Line a sieve with cheese cloth and pour the consommé through it, allowing it to drain gently – don’t force the liquid through.
Return it to a clean pot and season with salt to taste.
Heat before serving.

For the spicy garlic fried potatoes:
Steam the potato cubes for 15 minutes, or until soft.
Drain and dry.
Heat the oil in a small deep pan.
Once hot, add the garlic cloves (skins still on) and fry for 3 – 4 min.
Add the potato cubes and fry for another 3 – 5 minutes until the potatoes are crispy and browned.
Remove from oil, drain on paper towels and season well with salt and chilli flakes.
Remove the skins from the garlic, and cut the soft flesh into mini cubes.
Scatter over the potatoes.

For the zesty sherry glazed chorizo:
Fry the chorizo and lemon rind in a hot pan until the chorizo becomes brown and crispy.
Add the Sedgwick’s old brown sherry to the pan to deglaze.
Cook until it reduces and forms a sticky layer over the chorizo.

To plate:
Serve everything warm. Serve the chicken consommé in a small square jar, and the potatoes, garlic, chorizo and lemon rind around it.

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