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 -Roasted mays poussin, confit legs 2 stk, served with mays pure, fresh raspberries & pate a fruit, popcorn, fried baby mays, chicken stock chiffon, grated fresh horseradish, pluck french water cress.

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-Roasted mays poussin: Debones the mays poussin starting from the back, make sure to not damage the skin covering the breast, living the tow breast as butter fly, trim the hedge off, rinse under cold water, then carefully sift some gel burger on to the breast meat side and under the fillet part, flip the breast on top of each other reforming the natural shape of the bird, dispose in vacuum bag, 6 stk as the time and vacuum hard, a la minute for service pan fried the breast on both side to good coloration, then finish in the oven for a good 7 minute then rest it for 5min, and dispose on the plat as show.

-Confit legs: Trim the legs removing the rump bone off, cut off the top bones and push it out for a good 1 to 2 cm of cline bone, sift some gel burger in between, and role in cling film as a pears shape, now dispose in vacuum bags adding duck fat garlic thyme s+p and cook at 65 degrees for 4 hours in roner, for service pan fried the legs on the pan at first to golden coloration and then in the oven for warm up, then slice the bottom part flat and serve as show. (2Stk/ portion)

-Mays pure: Sweat down 6 chopped shallots, then add 1 bag of frozen sweet corn, and 150g of rice then cover with water, and cook up on low heat until ready (about 1h00) to pure, Then and blend it with 2g xantana pr kg and finish by sift it through the potato grinder, s+p ready, for service warm up the desired amount in a pot, and serve as show.  

-Fresh raspberries & pate a fruit: fresh raspberries 3 stk / portion, fill up with some raspberries pate a fruit.

Raspberries pate a fruit: Take 2 liter of raspberries pure mix with 500g of sugar, and 5dl of red wine vinegar, bring to boiling point adding in 60g of pectin mix with 60 g of sugar for easy incorporation, and 30 g of E300 mix with 30 g of water, then bring the mix over 100 degrees and set in the fridge over night in plastic contender, next day blind the fruit past to a pure consistency and reserve in plastic squeeze bottle until needed, dress the fruit past in to the fresh raspberries as you go.

-Popcorn, tossed in brown butter and salt: In pot heat up 1 cm of soya oil to 180 degrees, then drop in a hand full off dry Mays corn cover them up, and let them pop up, drizzle some Maldon salt and some melted brown butter, and reserve on to paper napkin until needed (do fresh batch every 2 hours). A la minute drop on to the plat as show.

-Fried baby mays: Wash under cold water, then drain and reserve in the fridge until needed, a la minute butter fried the baby corn to golden coloration and serve as show 3 stk / portion.

-Chicken stock chiffon: Take 5 liter of good chicken stock then bring it to simmering point for 1 hours infusing the roasted mays bones, season with s+p to test, sift and cold down, when cold blind the veal stock with 50g of proespuma calent By / liter of stock, then reserve in vacuum bag 1 liter at the time, when needed warm up the vacuum bag in to a pot of water at simmering point for a good 10 min the diverse the mass in to chiffon bottle and gas. Reserve under the light until needed.

-Grated fresh horseradish: As say, pill the skin off the horseradish then wrap it with a wet cloths and keep in the fridge until needed, a la minute grat the horseradish as you go with you knife.

-Pluck french water cress: As say.

 


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