French Poulet with As­para­gus, Zucchini and Kam­pot Green Pep­per­corns

Wine & Dine Cookbook - - FEATURE RECIPES -

Serves 4 MEDIUM

Not quite your run-of-the-mill bar­bie din­ner, this dish re­quires a lit­tle more ef­fort and plan­ning, but the re­sults are well worth it.

1 French poulet*

Salt and pep­per, as needed 50ml ex­tra vir­gin olive oil 4 sprigs tar­ragon, chopped

For the pea and parme­san puree

1kg frozen peas, thawed

100g but­ter

1 large onion, finely chopped

4 sprigs thyme, chopped

150ml cream

100g parme­san cheese, grated Juice from 2 lemons

For the grilled veg­eta­bles

2 zucchini, thinly sliced

10 large as­para­gus

200g un­salted French but­ter

Kam­pot green pep­per­corns, as needed

1/2 bunch dill, picked and finely chopped

2 limes

Ca­per berries, to gar­nish

Mi­cro herbs, to gar­nish

1. Pre­pare the pea and parme­san puree. Blanch the peas in a pot of boil­ing wa­ter un­til they float to the sur­face. Drain and re­fresh in a bowl of iced wa­ter.

2. Melt but­ter in a pan over medium heat, then sweat onion and thyme un­til cooked, about 15 mins. Stir in cream and re­move from heat.

3. Trans­fer to a food pro­ces­sor and add peas, parme­san cheese and lemon juice. Blend un­til smooth. Set aside.

4. Pre­pare the poulet. Sea­son the chicken with salt and pep­per, then steam for 45 mins. Set aside to cool, then chop into smaller por­tions as de­sired.

5. Place chicken into in­di­vid­ual bags with some olive oil and tar­ragon, and vac­uum seal. Cook sous vide in a wa­ter bath at 60ºC for 3 hrs.

6. Re­move the chicken from the vac­uum bags and grill on a bar­be­cue for 15 mins.

7. Pre­pare the veg­eta­bles. Lay the zucchini on a tray lined with pa­per. Sprin­kle with salt and set aside for 30 mins. Rinse off the salt and pat dry with pa­per tow­els.

8. Blanch as­para­gus in boil­ing wa­ter, then re­fresh in a bowl of iced wa­ter. Slice as­para­gus into strips.

9. Grill zucchini and as­para­gus in the oven at 180ºC for 1 min on each side.

10. Heat but­ter in a pan over low heat un­til it turns brown, about 30 mins. Add in green pep­per­corns and cook, about 5 mins. Spoon the pep­per­corn but­ter over the as­para­gus and zucchini. Add chopped dill, squeeze the limes over, and sea­son with sea salt to taste.

*Al­ter­na­tively, use a good qual­ity free-range chicken; avail­able at mr­

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