Mon, 29 February 2016
Hollywood's A-List celebrities, last night enjoyed some culinary delights by Master Chef Wolfgang Puck at the Governors Ball following the Academy Awards Ceremony so our very own Joe Shannon cooked us up a very Oscar Inspired dish of chicken pot pie with fresh truffles.
Joe's Oscar winning chicken pot pie with fresh truffles
Ingredients:
4oz flour
4oz butter
1lt chicken stock
4oz creme fraiche
2 tablespoons truffle oil
4oz chopped black truffle
1 lemon
Salt
White pepper to taste
8oz cooked pearl onions (red and white)
8oz cooked baby carrots (yellow and orange, cut into 1/2 " pieces)
8oz peas
18 slices black truffle
Meat from chicken cooked in chicken stock
6 each approximately 10oz. ramekins
Puff Pastry, cut into circles that overlap your ramekin
2 whole eggs +1 egg yolk for egg wash
Method
Make a roux by melting the butter in a pot.
Once completely melted, whisk in flour.
Cook on low heat for 5 minutes while continually whisking.
Slowly add enriched stock to roux.
Bring veloute up to a boil and then turn heat down to low and simmer for 5 minutes.
Veloute should be slightly thick. Strain through a fine mesh sieve.
Add truffle oil, creme fraiche, and chopped truffle.
Whisk thoroughly, season to taste with salt and pepper and juice from lemon. Check for consistency.
Make sure it’s not too thick, loosen with more stock if necessary.
Preheat oven to 180c degrees.
Make sure veloute and all ingredients are completely cool before you begin.
In a wide bowl or a wide pot, combine veloute, vegetables, and chicken and mix well with a rubber spatula.
Spoon mixture into ramekins, leaving about 1/2" room from the top.
Place 3 slices of shaved truffle on top of mixture in each ramekin.
Prepare an egg wash by whisking whole eggs and egg yolks together in a separate bowl.
Make sure puff pastry is cool enough to work with. (Leave in the freezer and take out 5 minutes before using).
Brush outside edge of ramekins with egg wash about 1" from the top of the rim, all the way around.
Cover each ramekin with puff pastry and secure the puff pastry by pressing around the outside of the ramekin.
Brush puff pastry with egg wash and bake in the oven until golden brown (usually 20-23 minutes).
Glaze again with egg wash halfway through cooking.
