3. 4. 5.
6. 7. 8.
Cook the minced garlic and minced onion with 60ml of butter in a large sauté pan over a medium heat for three minutes or until onions are translucent. Add the Arborio rice and cook for two minutes, stirring frequently. Slowly add 250ml of chicken stock and stir until it is completely absorb. Add 1000ml of chicken stock, 500ml at a time, stirring continuously with a smooth, gentle motion until the liquid is completely absorbed before adding more. The risotto will take 40 to 50 minutes to cook completely. Under cook with 5 minutes to make up for reheat and serve. Fold in the caramelised onions, chopped chives and roasted garlic puree and season to taste with salt and pepper before serving.
Mushrooms and Mushroom Purée 1. 2. 3.
4. 5. 6. 7. 8.
Sauté the mushrooms with 60ml of butter in a hot pan for two to three minutes. Season to taste and serve four halves per plate. Place the chopped onion and 60ml of butter in a medium sauté pan and cook over a medium heat for 4 to 5 minutes, or until translucent. Add the thinly sliced Mushroom mix and sauté. Do not overcrowd the sauté pan. Add the béchamel and bring to the boil. Add the truffle oil and remove from the heat. Blend to a fine purée, strain through a fine stainless steel mesh and season to taste with salt and pepper. Transfer into a marked sanitised squeeze bottle.
Quail Breasts 1. 2.
3. 4. 5.
Rub the breast with olive oil, season with salt and pepper. Place the breast with skin side down, in a hot sauté pan and cook for four minutes on each side or until cooked medium rare. Let the breast rest for four minutes. Season to taste with salt and pepper Garnish with Chives.
Chicken Stock 1. 2. 3.
Place all of the ingredients in a large stockpot. Add cold water to cover by three quarters. Bring slowly to the boil, reduce the heat to low and simmer slowly, uncovered for four hours, skimming every 30 minutes to remove impurities
4. 5. 6. 7.
that rises to the surface Strain through a fine stainless steel mesh sieve, discard the solids. Cook uncovered over a medium heat for 30 to 45 minutes or until reduced to two litres. Cool down rapidly. Store in the refrigerator for up to four days.
Roasted Garlic 1. 2. 3. 4. 5. 6. 7.
Preheat the oven to 160˚C Simmer the garlic bulbs and milk in a small sauced pan for 10 minutes. Drain the milk and keep it aside for the béchamel. Place the garlic bulbs upright in a small oven proof pan and the olive oil. Cover with aluminum foil and bake for an hour and a half or until the garlic bulbs are soft. Cool the garlic in the oil and squeeze the soft garlic out of its skins. Purée the garlic and the oil until smooth.
Heavy Béchamel 1. 2.
Heat the butter over a medium heat. Add the flour, and cook the mixture, stirring frequently, to make a blond roux, about 8 – 10 minutes. Add the milk and stir with a whip to remove any lumps and bring up to the boil. Add salt and pepper and simmer the béchamel over a low heat, stirring frequently and skimming as necessary, until the sauce is very thick and has no floury taste, about 30 minutes. Remove from the heat, adjust the seasoning if necessary, and strain through a fine stainless steel mesh sieve. Reserve or rapidly cool and store for later use.
Red Wine Reduction 1.
2. 3. 4.
5. 6. 7.
Place the onion, carrot, celery garlic clove with the olive oil in a large sauce pan and sauté over a high heat for 10 minutes or until golden brown and caramelised. Deglaze the pan with the red wine and cook until most of the red wine has been absorbed. Add the chicken stock and simmer for one hour. Strain, return to virgin sauce pan with the thyme and simmer for about 30 minutes or until reduced to 500ml. Strain through a fine mesh sieve strainer. Cool down rapidly and transfer into a marked sanitised squeeze bottle Store in refrigerator for up to 4 days.
Ingredients Chicken Stock (Yields 2Litre) 2750 Chicken Bones Roasted 3 Onions, peeled and chopped 4 Carrots, peeled and chopped 1 Celery, washed and chopped 2 leeks, washed and chopped 1 Pepper, whole 1 Bay leaf Roasted Garlic (Yields ¾ Cup) 5 Garlic bulbs, tops cut off 750ml Full cream milk 125ml Olive oil Heavy Béchamel (Yields 600ml) 120g Butter 120 Flour 750ml Full cream milk (use the milk from the Roasted Garlic Purée) 5g Salt, medium 3 g Pepper, cracked Red Wine Reduction (Yields 600 ml) 2 Onions, white chopped 2 Carrots, peeled and chopped 0.5 Celery 60ml Olive oil 2 Garlic cloves 750ml Red wine 1000ml Stock chicken 8 Sprigs of thyme
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Skyways Magazine November 2011