member blog: a chef chris
a chef chris
From
oxfordshire
Member since
1st Jun 2008
About
im really busy at the moment but have lots of new pics to upload for u all to see thanks for the comments
a chef chris's blog posts
fillet of beef
Mon 02 Jun 2008GENERAL BLOG
roasted fillet of beef served with pan roast foie gras, mini shallot tart tatin, fondant potato and red wine jus red wine jus not shown in pic oops 
free range chicken and wood pigeon terrine
Mon 02 Jun 2008GENERAL BLOG
here we have a free range chicken and wood pigeon terrine served with a beetroot and apple compot and a balsamic and beetroot puree
8 wood pigeon breasts skinned (ask the butcher to do this it can get messy)
2 free range chicken breasts (skinned)
6 cooked beetroot
2 granny smith apples (i prefer granny as there more acidic and cut through the game nicely)
balsamic syrup (available in most supermarkets)
salt and black pepper
35g dijon mustard
rind and juice of 1/2 lemon
500g chciken stock for poaching the breasts
1 pack parma ham
100g butter melted (this is very important as this is what helps the terrine set in the fridge)
note if you would like to do this withouth the butter try tossing all the cooked meat, mustard, lemon zest and juice salt and pepper in a bowl and serve with the compot as a salad
method for the terrine
poach the chicken breasts on a medium heat for 15-20 minutes in the stock once cooked chill straight away then do the same with the pigeon breasts in the remaing stock for around 5-6 minutes nice and pink if you would like to cook them well done do so for a few more minutes (but they may go dry)
once pigeon and chicken are both cooled down remove from fridge and chop lengthways
melt butter slowly
place 35g of dijon mustard to cooked meat and add zest (finely grated) and juice of 1/2 lemon salt and pepper to taste add melted butter
place in a mould and leave to set for 6 hours in the fridge
once set remove from fridge and wrap in parma ham
beetroot puree
blend 3 beetroots in a food processor with 2 spoons of balsamic syrup
beetroot and apple compot
chop apples and beetroot mix in some of the beetroot puree and season lightly with salt and peper
TO SERVE SLICE TERRINE AND PLACE ON A PLATE WITH A LITTLE PUREE AND SOME COMPOT
SERVE WITH FRESH BREAD AND MIXED LEAF SALAD
NEED HELP EMAIL ME 