- For the Consommé
- 2.5 Litre x Chicken Stock
- 185g x Diced Chicken Breast
- 150g x Diced Turnip
- 100g x Button Mushroom
- 100g x Egg White
- 1 x Thyme
- 1 x Tarragon
- For The Chicken Wings
- 12 x Chicken Wings -
- 200g x Chicken Fat
- For The Turnip Puree
- 2KG x Diced turnip
- 2KG x Whey
- 250g x Butter Unsalted
- Pinch of Xanthum
- For the Garnish
- 250g x Hen of the Woods Mushroom
- 12 x Baby Turnips
- 200g x Mustard Leaf
- 1 x Punnet Micro Kale
- 250g x White balsamic Vinegar
- 10 x Baby Yellow Onions
- 1 x Thyme
- 1 x Garlic
"My NHS: North Teas" - my starter recipe for Great British Menu 2018
Danny Parker
15th August 2018
"My NHS: North Teas" - my starter recipe for Great British Menu 2018
Chicken Tea, Turnip, Onion
Ingredients
Method
For the Consommé:
Blend Chicken, mushroom, thyme and
tarragon and salt
Whisk egg whites for 30 seconds
Mix together
Mix into stock
Bring to simmer
Simmer for 20 mins don't disturb the raft
Pass through damp muslin
For The Chicken Wings:
Trim the wings
Steam in Vac Pac Bag with duck fat at 100*C
for 1 Hour
Remove from the bag, remove the bones
Pan fry until crispy
For the Puree:
Dice Turnips
Place in pan with Whey
Boil until cooked and very soft
Drain
Season and blend adding cold butter as you
go.
Pass
For the garnish:
Hen of the Woods - Pull apart the hens and
cook in Chicken Fat
Baby Turnips - Blanch the baby turnips in
boiling water with salt. Cool - Pan fry in
Chicken Fat
Pickled Turnips - Slice some of the turnips
thinly on mandolin and vac pac in white
balsamic vinegar
Baby Onions - Place onions in pan with a little
oil, thyme and garlic, cover with foil and leave
on the corner of the solid top until coloured
and cooked
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