peppercorns Archives

Chicken recipes

Roast chicken pie

3 hours

Confit of rabbit and green olive in saffron tortellini

overnight for the rabbit + 3-4 minutes for the pasta + 15 minutes for the sauce

Goats-cheese mousse with semi-dried and pickled tomatoes

Serves 5

Difficulty Easy

Prep Time 30–40 minutes, plus chilling time

Cooking Time 25 minutes

Ingredients

2½ leaves gelatine
6 T white wine or muscadel
125 g goat’s-milk cheese
1 cup cream, lightly whipped
Oven-baked puff-pastry wafers, for serving
Fresh rocket, for serving

For the semi-dried tomatoes:

12 ripe Roma tomatoes
50 g sugar
1 litre olive oil
2 large sprigs rosemary or marjoram

For the pickled cherry tomatoes:

10 coriander seeds
10 fennel seeds
35 g white sugar
2 cloves
3 juniper berries
5 peppercorns
1½ cups white wine vinegar
1 litre water
1 x 150 g punnet cherry tomatoes
5 large sprigs basil
¾ cup olive oil

Method

Soak the gelatine in cold water to soften. In a saucepan, gently heat the wine or muscadel until reduced by two-thirds, then add the softened gelatine.

Blend the goat’s cheese until smooth. Add the warm wine mixture and blend a little more. Transfer to a mixing bowl.

Add a third of the lightly whipped cream and mix well, before gently folding in the remaining cream – the mousse should be light and smooth and is ready, at this stage, to be spooned into moulds, if desired.
Chill for 2 hours, then serve with the semi-dried and pickled tomatoes, crisp puff-pastry rounds and a scattering of rocket leaves.

To make the semi-dried tomatoes, preheat the oven to 90°C. Cut a very thin slice off the bottom of each tomato and slice a little cross into the top of each one. Bring a large saucepan of water to a boil and have a bowl of cold water next to your stove.
In three batches, plunge the tomatoes into the boiling water for 15 seconds, then remove and transfer to the cold water to stop the cooking process. Remove and peel from top to bottom.
Dry well and arrange on a baking tray. Dust lightly with sugar and bake for 6 to 8 hours or until shrivelled but not browned. Transfer to a jar and top up with olive oil. Add the fresh herbs and store chilled for 2 to 4 weeks.

To make the pickled cherry tomatoes, simmer the coriander and fennel seeds, white sugar, cloves, juniper berries, peppercorns and whitewine vinegar in the water for 10 to 15 minutes, or until reduced to a light syrup.
Blanch and peel the tomatoes using the method above, then add to the syrup and heat gently. Add the basil and olive oil and pour into a jar. Cover and chill for 2 to 3 days.

Abi’s nori risotto

Ricotta flapjacks

Crispy Szechuan pepper tofu

Garam masala spice mix

Pickled turnips and beetroot with rustic chicken liver pate

Quick-braised Chinese beef short ribs

Roast chicken pie

Rye slices topped with pickled red onions and hummus

Deboned leg of lamb with herb rub

Sugar-and salt-cured beef fillet

Broccoli soup with olive oil rye flatbreads

Ostrich neck in rich red wine sauce

Pork belly with maple-roasted guavas

Confit of rabbit and green olive in saffron tortellini

Goats-cheese mousse with semi-dried and pickled tomatoes

Goats-cheese mousse with semi-dried and pickled tomatoes

Ingredients

Method