Friday, October 28, 2011

Coq-Au-Vin with Parsnip Cream

I was planning for a dinner for 8 and found this sous vide recipe from The British Larder.

The flavours are unbelievably intense.  After 8 hours in the sous vide machine, the meat becomes very tender, melt in the mouth, with a incredible amount of flavour.

This recipe might seem to be fairly complicated but worth trying and I will definitely be cooking this again.

Ingredients (This is for serving size of 2)
2 chicken legs
1 clove of garlic, crushed
2 whole cloves
1 bay leaf
1 sprig of each rosemary and thyme
30ml olive oil
10 crushed coriander seeds
100ml red wine
10ml balsamic vinegar
40g grated shallot
course sea salt and freshly cracked black pepper

The ingredients
Preheat Sous Vide Supreme to 82°C.

Use a clean vacuum pack bag and make sure you wear clean disposable gloves.

Wash the chicken legs and pat them dry with kitchen paper. Rub salt and fresh cracked black pepper into the chicken legs and place the legs in the bag. Add the rest of the ingredients and seal the bags on a hard vacuum.

Place the bags in the water bath and cook for 8 hours. Once cooked, cool them in ice water.

After 8 hours in the water bath...

Parsnip Cream
400g parsnips, peeled and cut in very small pieces
20g butter
20g double cream
50g full fat milk
pinch of caster sugar

Place the peeled and cut parsnips in a clean vacuum bag with the butter, sugar and salt.

Hard vacuum and cook the parsnips at 82°C for 25 minutes.

My first time cooking parsnips. Shaped like carrots but much sweeter...

Press the parsnips and if they are soft they are done but if they are still slightly firm, cook them for longer. It’s important that the parsnips arevery soft.

Once the parsnips are cooked place them in a blender and puree for 1 minute or until mashed.

Scrape the sides down, add the cream and milk and puree for another minute. Cool the puree until needed.

To Complete The Dish
6 small round onions
60g unsalted butter
100g smoked pancetta lardons (I used bacon)
6 small chestnut mushrooms (Or any mushroom you can find)

Preheat the oven to 200°C.

Place the small round onions on a baking sheet and roast in the oven for 25 – 30 minutes in their skins.

Once they are soft, pop the cooked onions out of their skins. Heat a small frying pan and sauté the onions with the pancetta lardons and mushrooms( cut in half )until golden brown with 20g of the butter.

Remove the chicken legs from the vacuum bag and pour the sauce through a sieve into a small saucepan. Place the chicken legs on a roasting tray in a preheated oven for 20 minutes to heat through. Place them under the grill for a further 3 – 4 minutes to crisp the skin.

While the chicken is in the oven heat the parsnip cream in a small saucepan, if the puree is too thick let it down with milk.

Bring the sauce to the boil, cook for 5 minutes monte the remaining 40g of cold butter in the sauce.

Spoon the Parsnip Cream on to the plate, arrange the chicken and the rest of the ingredients and finish the dish with a spoon of the sauce and a sprinkle of the flat leaf parsley.

Yummy Coq-au-vin!

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