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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:
CUBED
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
Salt
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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