| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Vegetables |
Sami |
Coxon’s kit, Coxon1 |
1 |
servings |
INGREDIENTS
| 2 |
|
8 oz chicken breasts |
| 1/2 |
oz |
Goose fat |
| 1 |
ts |
Mixed spice |
|
|
Salt and pepper |
|
|
Chicken carcass and wings |
| 30 |
ml |
Sherry vinegar |
| 30 |
ml |
Port wine |
| 12 |
|
Floz chicken stock |
| 15 |
g |
Unsalted butter |
| 30 |
g |
Bitter chocolate 70% cocoa |
| 1 |
|
Onion; chopped |
| 1 |
|
Bay leaf |
| 6 |
oz |
Dark chocolate; 70% cocoa |
| 2 |
tb |
Brandy |
| 4 |
tb |
Strong black coffee |
| 1 |
oz |
Icing sugar |
| 1 |
oz |
Cocoa powder |
| 4 |
|
Floz water |
| 1 |
tb |
Orange juice |
| 60 |
g |
Butter |
| 150 |
g |
Beetroot; diced |
| 75 |
g |
Onion; diced |
| 150 |
g |
Pearl barley; unsoaked |
| 300 |
ml |
Hot white chicken stock |
| 30 |
g |
Parmesan cheese |
| 12 |
|
Shallots; peeled |
| 50 |
g |
Unsalted butter |
| 5 |
|
Floz balsamic vinegar |
| 10 |
|
Floz red wine |
| 25 |
g |
Caster sugar |
| 2 |
|
Floz stock – beef or vegetable |
INSTRUCTIONS
SAUCE
CHOCOLATE SAUCE
BARLEY RISOTTO
CARAMELISED SHALLOTS
Melt the butter in a pan and sweat off the onion. Add the carcass and
brown lightly. Add the bay leaf. Add the sherry vinegar, port wine
and then the chicken stock and reduce by half.
Strain the liquid then beat in the chocolate followed by a piece of
butter.
To cook the chicken, melt the fat in a heavy based pan and rub the
chicken all over with the mixed spice and seasoning. Place the
chicken into the hot pan and cook on all sides. Finish the chicken in
a preheat oven of 220C/425F until cooked for approximately 14-16
minutes.
Chocolate sauce: Melt the chocolate in a bain marie. Bring the water
up to boil with the icing sugar, orange juice and cocoa powder. Pour
over the chocolate and stir well. Add the brandy and coffee. Stir and
serve.
Barley risotto: Melt the butter in a pan and sweat off the onion and
beetroot until soft.
Add the barley and toss in the mixture until shiny and red. Add the
stock a ladle at a time. When the liquid has been absorbed and the
barley is just al dente, beat in the butter and then the Parmesan
cheese.
Caramelised shallots: Melt the butter until hot. Add the shallots,
cover with a lid and cook for 2-3 minutes turning frequently.
Add the caster sugar and stir in with the onions until all the sugar
is dissolved. Add the balsamic vinegar, red wine and a little stock.
When all the liquid is added, bring up to the boil (uncovered) then
reduce the heat to a gentle simmer.
Leave to cook and let the liquid evaporate for approximately 45
minutes until syrupy in texture. Serve the shallots with the barley
risotto, chocolate sauce and chicken.
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