Scallop cock a leekie

brian grigor

brian grigor

22nd February 2017

Scallop cock a leekie

Once they have been shucked scallops can be enjoyed pan fried, steamed or poached - Why not give the following Scallop cock a leekie recipe a try yourself? As part of The Staff Canteen Live, Brian Grigor will be creating scallop cock a leekie ⁣for his demonstration ⁣at ScotHot 2017 - supported by Westlands and in association with Braehead Foods. ⁣You can register here: www.livebuzzreg.co.uk/2017/scotho17/register/?utm_source=3rd%20party%20website&utm_campaign=the%20staff%20canteen&utm_medium=banner

Ingredients

  • Burnt leek oil:
  • 500g Leeks
  • 250ml Olive oil
  • Chicken stock:
  • 2.5 Onions
  • 3 Celery head
  • 2 Leeks
  • 150g Herb thyme
  • 50g Herb bayleaf
  • 40ml Water
  • Chicken carcass
  • Chicken wing sauce:
  • 3000g Frozen chicken wings, chopped down to 2cm square, seasoned
  • 300g Camerlised carrot
  • 25g Garlic
  • 600g Banana shallots
  • 8g Herb bayleaf
  • 20g Lemon zest
  • 300 ml Bev - sherry, boiled
  • 20ml Vinegar- sherry, boiled
  • 2l Chicken stock
  • 2l Veal stock
  • Deboned chicken wing:
  • 3kg Chicken wing
  • 15g Fine sea salt
  • 100ml Rapeseed cullisse oil
  • 5g Herb thyme
  • 5g Herb rosemarry
  • 1g Herb bayleaf
  • Leek and potato puree:
  • 300g Banana shallots
  • 500g Leeks
  • 30g Garlic
  • 160g Unsalted butter
  • 300ml Double cream
  • 660g Red rooster potatoes
  • 500ml Whole milk
  • Prune ketchup:
  • 1000g Jumbo agen prunes
  • 500g Stock syrup (250ml water, 250g sugar and 50g staboline)
  • 250ml White wine vinegar
  • 1.5 g Wet garlic
  • 16g Banana shallots
  • 1g Cardamom pods
  • 1g Orange zest
  • 1g Cinnamon sticks
  • 1g Star anise
  • 3g Herb bayleaf
  • 5g Herb thyme
  • 4g Lemon zest
  • 10ml Lemon juice
  • Puffed rice:
  • 150g Sushi rice
  • 1000ml Seasoned water
  • Veal stock:
  • 45000g Veal bones
  • 4000g Carrots
  • 4000g Large onions
  • 3ea Celery
  • 300g Garlic
  • 60000l Water
  • 500g Tomato paste

Method

Burnt leek oil:
Char leeks under salamander. Place in a bag of oil and allow to infuse for 24 hours.
Chicken stock:
Place carcasses and water in bratt pan, bring to boil and skim. Add 5kg of ice cubes and skim again.
Add chopped vegetables. Simmer for 6 hours, skimming continuously. Check with senior chef, label and blast chill.
Chicken wing sauce:
Colour wings in oven at 240°c for 15 minutes then drop temperature to 200°c for 15 minutes stirring every 5 mins. Drain off fat and deglaze. Roast carrots separately to shallots in frima and drain fat in colander. Bring stocks to a boil and add caramelised vegetables and bones in the frima, return to a boil, skim then simmer for 30 minutes, reducing to sauce consistency. Add arromats and continue to cook for 10 minutes. Pass off and return jus to pan, bring back to boil, skim, and add the sherry. Adjust seasoning with vinegar and pepper.
Deboned chicken wing:
Remove wing tip and wing joint to leave the centre piece of the wing. Mix with salt, arromats and oil. Place in sous vide bag and cook at 90°c for 45 minutes in a steamer oven. Remove bone from wing whilst still warm. Roll wings individually in cling film and press between two heavy trays.
Leek and potato puree:
Sweat shallot and garlic in butter until fully cooked (no colour), add leek and continue to cook. In a separate pan bring potatoes, milk and cream to boil until potatoes are cooked. Add milk and potatoes to leek pan, return to the boil and blitz. Pass and season.
Prune ketchup:
Warm syrup and pour over prunes. Slice shallots and garlic and place in a pan with vinegar, boil and reduce by half. Place all other ingredients in a muslin bag and mix all parts together. Cover and steep overnight. Blend all ingredients together in a thermomix then pass.
Puffed rice:
Boil rice in seasoned water until fully cooked. Drain off rice and dry on a silpat matt under hot lights until completely dehydrated. Fry rice in very hot oil 200°c. Drain off excess oil and season.
Veal stock:
Roast bones in oven at 190° c until golden brown. Cut all vegetables lengthways and slowly caramelise in a brat pan. Add tomato paste and cook out. Add bones, discard fat from trays and deglaze with water and add to brat pan. Cover with water and bring to a hard boil and add crushed ice. Skim fat and cook slowly for 24 hours. Pass and reduce down to 20 litres then chill.

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