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Veal and pork stuffed chicken with pomegranate and truffle oil - Sun, 5th Oct 2008
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This dish was an accidental combination of left overs, but it works really well as either an entree or main - just vary the portion size accordingly. The chicken is based on a Gordon Ramsey dish that was aired on The F-word a few months ago, while the risotto is stolen from Karen Martini of Melbourne Wine Room and was published in The Age a few years back - it's dead easy and never fails. The sauce is a Gourmet Husbands original.

Needs:
For the meat:
4 chicken thigh (leg) fillets (1 per person) Handful of breadcrumbs
0.5 kg pork and veal mince 1-2 eggs
Streaky bacon, about 16 pieces (4 per fillet) Stuffing herbs (thyme, rosemary, parsely, etc)
Few cloves of garlic
For the risotto:
Arborio rice 1L good chicken stock (not powdered!)
Cheese: pecorino, aged parmesan, tallegio, A clove of garlic
Mushrooms: shitake, oyster, porcini, whatever.
For the sauce:
Butter Rasperry vinegar (or red wine vinegar) (about 100ml, roughly?)
Beef Stock (100ml) Garlic
Pomegranate molasses (maybe 50ml?) White truffle oil (drizzled over)
Have on hand:
Olive Oil, Lemons, S&P, extra herbs (For garnish etc), white wine, cooking string

Most of this can be prepared in advance:

Combine the mince, breadcrumbs, egg, herbs (finely chopped), garlic and mix well to make the stuffing. Lay three short pieces of string on top of a sheet of aluminium foil, and place the streaky bacon on top. Lay the chicken fillet out on top, and put a 'sausage' of stuffing down the middle of the fillet. Roll up and secure with the string, then seal with the aluminium foil. Repeat for each of the fillets. Poach the packets in boiling water for about 40 minutes, then remove and allow to cool. Refridgerate over night, or until wanted. May be able to be frozen, too, but I haven't tried yet.

Prep the risotto according to your favourite method, or follow this one: Pre-fry the mushrooms in a little white wine, butter or olive oil, S&P, sugar and (optionally) herbs. Grate or chop up cheeses, so they're ready to add later. Adjust the quanities of cheeses and mushrooms to your taste - I typically use about 0.5kg of mushrooms, and maybe 400gm total of cheeses, but it's up to you. In a heavy-based pot, fry the rice in a little olive oil until opaque, then begin to add the stock, stirring constantly. Purists would propbably say that the stock should be hot, but I can never be bothered, and it doesn't seem to make a difference. Continue to add stock and stir until the rice is almost cooked, then add the mushrooms and cheese, and stir to combine. It should become quite thick and rich as the cheese melts through.

Add a good swirl of olive oil to a very hot pan and add the unwrapped (but still strung) chicken. Fry on each side for a couple of minutes, or until golden brown. Remove and set aside. Deglaze the pan with beef stock, add raspberry vinegar, and if that evaporates too quickly, add a little white wine. Stir well and scrape the pan for the good tasty bits at the bottom, and reduce to about 2/3 the original volume. If desired, add the crushed garlic, and soften. Add the pomegranate molasses, and stir well to combine. If too acidic, add sugar or more molasses, if too sweet use a little lemon juice to freshen it. Remove from the heat, allow to cool slightly then add a knob of butter and stir in. The sauce will thicken a little as it cools.

Slice the stuffed fillets into thick slices, and place on top of a little risotto. Pour over a little sauce (careful - it'll be quite potent!) and drizzle over the truffle oil. Garnish with fresh herbs and serve. Suggest rocket and artichoke salad with balsamic dressing as a side.

Photography by Fiona Carnibella Photography, http://www.pixweb.com.au/ or as indicated.


22nd Sep 2017
   

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