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Galantine of truffle stuffed spatchcock<br />
From Leigh McDivitt<br />
Head chef, The Three Weeds Hotel<br />
Serves 4<br />
Ingredients<br />
4 No.5 Thirlmere spatchcocks<br />
1 whole chicken breast, diced<br />
100g caul fat, cut into 4 pieces<br />
500ml cream<br />
250g pearl barley<br />
8 eschalots<br />
1 punnet red chard<br />
50g broad beans<br />
3 bunches kale<br />
4 parsnip<br />
10g tarragon, finely chopped<br />
5g truffle paste<br />
100ml white wine<br />
1000ml chicken stock<br />
For the mousse<br />
Place your blender in the freezer for five minutes<br />
to chill. When ready, place chicken breast in and<br />
blend to fine paste. Then pass through a drum<br />
sieve. Take two metal bowls, one larger than the<br />
other and place ice and water in the larger bowl.<br />
Place the smaller bowl on top. Put your blended<br />
chicken breast in the bowl and slowly fold through<br />
cream. Add tarragon, truffle paste, salt and white<br />
pepper. Put into a piping bag and refrigerate.eady.<br />
For the spatchcocks<br />
De-bone spatchcocks. Remove excess fat and entire<br />
skin. Put skin aside as it will be used later. Place<br />
whole spatchcocks back onto their skin and have<br />
them displayed with one breast to the left, the thigh<br />
in the centre, and the other breast on the right.<br />
Take your chicken, tarragon and truffle mousse<br />
and pipe onto the thigh from top to bottom. When<br />
done, start to carefully roll from left to right until<br />
a cylinder. Place caul fat down and put spatchcock<br />
on top and again roll, this time a little more firmly.<br />
Finally, take a large piece of clingfilm and place<br />
your spatchcock on top, roll tightly into a firm<br />
cylinder and tie each end with a knot. Heat a large<br />
pan of water to 70C and poach spatchcock galantines<br />
for no more than 15 minutes. Remove from<br />
heat and place into bowl of iced water. Allow to<br />
chill, then refrigerate.<br />
Pearl barley<br />
In a large stock pot place diced eschalots and sauté.<br />
Add the pearl barley, white wine and chicken stock.<br />
Cook and reduce as if you’re making risotto.<br />
Final preparation<br />
Take your spatchcocks and seal them in oven proof<br />
pan. Place in an oven pre-heated to 280C for 15<br />
minutes. Do not allow to over cook. Serve with the<br />
pearl barley, parsnip purée, parsnip chips, and garnish<br />
with broad beans and chard.<br />
poultry & game birds<br />
hospitalitymagazine.com.au hospitality | august <strong>2010</strong><br />
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