Keen to cook your way into some­one’s heart? Here’s a recipe to boost your ‘con­fit’-dence

Isis Town and Country - - Life -

SO YOU’VE swiped right on your Kin­dling App and met a spe­cial some­one. You’ve been con­vers­ing for a while, and you’ve checked out her/his pro­file on the Twit­book and My­Face and maybe swapped a pic­ture or two on Click­talk. You’ve some­how con­vinced them that you’re not a psy­cho and you’ve even gone for cof­fee. All has gone well, she/he doesn’t mind your smell and hasn’t let on that you’ve worn your only good shirt out for your first two dates. You’ve con­vinced her/him that you’re a war­lord in the kitchen and you’d like to cook her/him some­thing spec­tac­u­lar for your third date, and then maybe watch Apocamer lypse Now or Pla­toon on DVD. You’ve found that some words have come out of your mouth that don’t usu­ally ex­ist in your vo­cab­u­lary like “con­fit” and “poulet” and you’ve boasted of ex­otic in­gre­di­ents. You’ve had a slight panic at­tack, but you’ve faced worse sit­u­a­tions, only this is real life and you don’t have a re­set but­ton or the abil­ity to go back to a pre­vi­ously saved gam­ing ses­sion. Breathe into a pa­per bag be­cause The Culi­nary Bar­bar­ian is your ul­ti­mate wing man. Sharpen your knives and straighten your bow ties with The Culi­nary Bar­bar­ian’s date night chicken con­fit with mush­room risotto and truf­fle oil. Visit www.culi­nary­bar­bar­ian.com for more in­for­ma­tion.

In­gre­di­ents

2 x chicken thigh cut­lets, skin on, 1kg clar­i­fied but­ter, 1/2 knob gar­lic (3 cloves minced, the rest peeled and whole), 1 bunch sage, 6 but­ton mush­rooms, 1 car­rot, finely diced, 2 cel­ery sticks, finely diced, 1 cup ar­bo­rio rice, 1 large onion, ½ diced, ½ minced, 1 litre chicken stock, 2 cups dry white wine, parme­san, 4 sprigs as­para­gus, 2 eggs, truf­fle oil, op­tional

Method

With pa­per towel, pat dry the chicken cut­lets, re­mov­ing any ex­cess mois­ture. Cau­tiously lift the skin with­out pierc­ing and stuff with sage leaves and whole gar­lic cloves and minced onion. Ar­range in an oven­safe dish and pour melted but­ter over un­til com­pletely sub­merged. Toss in some ex­tra gar­lic cloves. Place in oven at 90C and roast for about 3 hours. Pre­pare the risotto. Melt but­ter in a large pot and saute the re­main­ing gar­lic, onions, car­rot, cel­ery and mush­rooms un­til translu­cent. Pour in the rice and coat with the but­ter. Cook for about 2 min­utes and add the stock and wine. Re­duce to sim­mer and stir re­peat­edly un­til the rice is ten­der and creamy. Add a fist full of parme­san and stir in. Re­move the chicken from the oven and turn heat up to 200C. Drain off the but­ter. Pat off any ex­tra but­ter and place on a flat oven tray with the whole gar­lic cloves. Sprin­kle with salt and re­turn to the oven un­til the skin is crispy. Blanch the as­para­gus in boiling wa­ter for 10 sec­onds and then im­me­di­ately plunge into ice wa­ter to keep crisp. Poach 2 eggs, one egg at a time. Ar­range chicken thighs on top of risotto with the egg, as­para­gus and con­fit gar­lic. Sprin­kle with parme­san and a driz­zle of truf­fle oil.

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