Mum’s flu fighting chicken soup by Andrew Sheridan

Andrew Sheridan

Andrew Sheridan

12th September 2018

Mum’s flu fighting chicken soup by Andrew Sheridan

Mum’s flu fighting chicken soup by Andrew Sheridan, as seen on the Wales heat on Great British Menu.

My mum always said that chicken soup is good for a cold. And as a homespun remedy for everything that might ail you during winter, there are few things as deliciously soothing in the world. Chicken soup has served as a remedy for cold symptoms in the Jewish tradition and is even referred to as the Jewish penicillin.

Ingredients

  • For the chicken egg
  • · 8 Burford brown eggs
  • Chicken soup
  • · 2 chicken legs
  • · 150g celery, diced
  • · 200g white onion, diced
  • · 150g leek, diced
  • · 4 sprigs thyme
  • · 3 sprigs of flat-leaf parsley
  • · 2 bay leaves
  • · 4l chicken stock
  • · 130g of butter, softened
  • · 130g of flour
  • · 150g of crème fraîche
  • · 75ml of dry sherry
  • · 1 tbsp of vegetable oil
  • · lemon juice
  • · salt
  • · black pepper
  • Beef and Mushroom ketchup
  • 1 onion, diced
  • 250g of chestnut mushrooms
  • 250g of large flat mushrooms
  • 20g of dried wild mushrooms
  • 60ml of malt vinegar
  • 2 tbsp of dark brown sugar
  • 250g beef trim
  • 1/2 tsp ground mace
  • 1/2 tsp ground nutmeg
  • 1/2 tsp garlic powder
  • 2 tbsp of Worcestershire sauce
  • 1 tbsp of lemon juice, fresh
  • vegetable oil
  • salt
  • freshly ground black pepper
  • Soy sauce gel
  • · 300ml of soy sauce
  • · 100g Ultrex to thicken
  • Chicken wings
  • · 10 chicken wings
  • · 500 ml vegetable oil
  • · 1 pinch table salt
  • · Garlic and thyme
  • Crispy chicken skin
  • · skin from the crown of a chicken
  • · salt
  • · Oil
  • · Thyme
  • Chicken oyster
  • · 8 chicken oysters
  • · 50ml chicken fat
  • · Thyme
  • · Lemon
  • · Salt
  • Chicken lollipop filling
  • · 50g of grated Parmesan
  • · Chicken fillet x 2
  • · 2 eggs
  • · 50g chives
  • · 2 x King oyster mushroom diced
  • · salt
  • · freshly ground black pepper
  • · 250ml Cream
  • · 200g Flour
  • · 400g Panko bread crumbs
  • · 100g Grated truffle
  • Chicken breasts
  • · Chicken fillet x 3
  • · 1 pinch table salt
  • · Garlic and thyme
  • · Butter
  • · 300g Truffle honey
  • Pickled shimji
  • 100ml water
  • 50ml vinegar
  • Bayleaf 1
  • thyme 1 sprig
  • Finish dish
  • Garlic flowers
  • Oyster leaf
  • Enoki mushrooms
  • mushroom powder
  • Bacon powder

Method

Chicken Egg
Preheat the water bath to 60°C. Place in the eggs for 1 hour, then reduce the temperature and hold them at 50°C. Finish with grated summer truffle.
Chicken Soup
For the soup, heat the vegetable oil in a heavy-based pan over a medium-high heat. Add the chicken legs and cook until dark and golden all over. Add the celery, onion and leek and sweat for approximately 3-5 minutes until soft and translucent.
Add the thyme, parsley and bay, pour over the chicken stock and cook on a gentle boil until the stock is reduced by half. Meanwhile, melt the butter in a pan and mix in the flour to form a smooth paste
Once the stock has reduced, add the butter and flour paste, stir through and gently simmer for 30 minutes. After this time, remove from the heat and pass through a fine chinois
While the soup is still warm, add the crème fraiche and sherry and season with lemon juice, salt and pepper to taste. Set aside until ready to serve.
Beef and Mustard Ketchup
Place a large pan over a medium heat and add a dash of oil. Add the onion and sweat until translucent.
Finely chop the chestnut and large flat mushrooms then add to the pan with a splash more oil. Sweat down until soft.
Boil a kettle and pour 100ml of hot water over the dried mushrooms.
After about 5 minutes the dried mushrooms should be soft. Reserve the stock and add the rehydrated mushrooms to the pan.
Add the nutmeg, mace and garlic powder to the pan, stir for 30 seconds then add the rest of the ingredients, including the mushroom liquid. Simmer over a low heat for 10 minutes, stirring to avoid any sticking.
Transfer to a blender and blitz until smooth.
Taste and adjust the seasoning if necessary. To adjust the consistency, return to the pan and reduce to thicken, or add a splash of water and re-season to loosen it
Soy Sauce Gel
Whisk soy and Ultrex until gel-like consistency
Chicken Wings
Cook in stove until tender, remove bone and fridge until ready to serve
Crispy Chicken Skin
Preheat the oven to 180ºC/ 17mins. Place the large pieces of chicken skin between two flat baking trays that have been lightly oiled
Chicken Oyster
Heat oil until pan is smoking seal off oyster and then add lemon thyme, roll in bacon powder.
Chicken Lollipop filling
Blend chicken fillets and egg, slowly add cream until forms a mousse.
Add chopped chives, diced king oyster mushrooms and grated truffle.
Freeze in dome moulds then breadcrumb once frozen. Deep fry 180oc 4 mins
Chicken Breasts
Vac pac and cook 68oc 5 mins, chicken with butter and thyme, once cooked roll in mushroom powder
Pickled shimji
Bring ingredients to boil then pour over mushrooms

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