Tortellini, Roast chicken, Squash & Sage Velouté

James Devine

James Devine

4th January 2017

Tortellini, Roast chicken, Squash & Sage Velouté

From roasted chicken to stuffed chicken breast, chicken recipes are vast and varied. With a range of cooking methods and flavours to choose from, chicken recipes are a great way to exercise your chef skills. Why not give the following Tortellini, Roast chicken, Squash & Sage Velouté recipe a try? This is one of the recipes I cooked for National Chef of the Year 2017

Ingredients

  • Butternut squash x 1
  • Cream Chicken x 1
  • Thyme
  • Garlic
  • Stock
  • Onions
  • White wine
  • Pasta:
  • 250g of OO Flour
  • 1 Egg
  • 3 yolks
  • 2tlbs olive oil
  • 2-4 tbsp water
  • Sage
  • Parmesan
  • Girolle Mushrooms

Method

Prep Chicken, braise legs and wings and roast the crown in the oven with the shallot, thyme, stock and white wine for an hour.
Use the leg meat for the tortellini filling and de-bone the wings before sealing the skin in a hot pan.
Press the crown through a chinois and reserve the squash juices - slice and stew in pot with a little water if necessary to avoid base burning. When tender (approx 40mins), blitz in a thermomix.
Season and pass pasta - place all ingredients in a food processor and blend until a smooth firm dough. Rest for 1 hour, roll out and fill with picked, seasoned chicken leg meat.
Cook in boiling salted water veloute - mix equal quantities squash puree and chicken juices, blitz and season.

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