Roast Chicken with Saffron, Hazelnuts, and Honey
By The Classic Catering People | Serves 6
Ingredients
6 x 8 oz. boneless breast or 6 oz. airline breast
2 onions, coarsely chopped
4 tablespoons. olive oil
1 teaspoon ground ginger
1 teaspoon ground cinnamon
Generous pinch of saffron threads
Juice of 1 lemon
4 tablespoons. cold water
2 teaspoons coarse sea salt
1 teaspoon. freshly ground black pepper
Scant 3/4 cups unskinned hazelnuts
3 1/2 tablespoons. honey
2 tablespoons. rose water
2 green onions, coarsely chopped
Directions
In a large bowl, mix the chicken breasts with the onions, olive oil, ginger, cinnamon, saffron, lemon juice, water, salt and pepper. Leave to marinate for at least an hour, or overnight in the fridge.
Preheat the oven to 375°F. Spread the hazelnuts out on a baking sheet and toast for 10 minutes, until lightly browned. Chop coarsely and set aside.
Transfer the chicken and marinade to a baking sheet large enough to accommodate everything comfortably. Arrange the chicken pieces skin side up and put the pan in the oven for about 20 minutes.
While the chicken is roasting, mix the honey, rose water and nuts together to make a rough paste. Remove the chicken from the oven, spoon a generous amount of nuts paste onto each piece, and spread it to cover. Return to the oven for 5 to 10 minutes, until the chicken is cooked through and the nuts are golden brown.
Transfer the chicken to a serving dish and garnish with the chopped green onions.
Potato Galette
By The Classic Catering People | Yields 8 servings
Ingredients
1 tablespoon unsalted butter, melted
1 tablespoon vegetable oil
3/4 pound boiling or baking potatoes, scrubbed but not peeled
1/2 teaspoon crumbled fresh rosemary
Salt and freshly ground black pepper
Directions
In a small bowl, stir together the butter and the oil. In a food processor fitted with a 1-millimeter slicing blade or with a mandolin or similar hand-held slicing device, slice the potatoes thin.
Working quickly to prevent the potatoes from discoloring, brush the bottom of a 9-inch cast-iron skillet with some of the butter mixture and cover it with a layer of the potato slices, overlapping them. Brush the potatoes with some of the remaining butter mixture, sprinkle them with some of the rosemary, and season them with salt and pepper. Layer the remaining potatoes with the remaining butter mixture and the rosemary in the same manner.
Heat the mixture over moderately high heat until it begins to sizzle. Transfer the skillet to the middle of a preheated 450°F oven, and bake the galette for 25 minutes, or until it is golden and the potatoes are tender. Cut the galette into wedges.
Brussels Sprouts Hash with Leeks
By The Classic Catering People | Serves 10
Ingredients
2 1/2 tablespoons grapeseed oil
2 1/2 tablespoons unsalted butter, plus 8 extra tablespoons
1 pound pound leeks, thinly sliced
Coarse kosher salt
1 1/2 tablespoons apple cider vinegar
3 teaspoons sugar
1 1/4 pounds baby Brussels sprouts, trimmed and shaved
3 1/2 tablespoons extra-virgin olive oil
1/2 cup water
Directions
Melt grapeseed oil in medium skillet over medium heat. Add leeks; sprinkle with coarse kosher salt and pepper. Sauté until soft, about 3 minutes. Add vinegar and sugar. Stir until glazed, about 3 minutes.
Using a mandolin, shave Brussels sprouts lengthwise very thin. Heat butter in large skillet over medium-high heat. Add sprouts; sprinkle with salt and pepper. Sauté until bright green 2 minutes. Add water and 8 tablespoons butter. Sauté until most of water evaporates and sprouts are tender but still bright green, 3 minutes. Add leeks; season with salt and pepper.
Bouchée à la Reine with Turkey
By The Classic Catering People | Serves 8
Ingredients
8 vol-au-vent pastry shells
1 1/2 pounds diced cooked turkey
1/2 cup Chanterelles mushrooms, chopped (or any mushroom of your choice)
1 small sweet onion, chopped
2 tablespoons unsalted butter
1 tablespoon white wine
Handful of chopped parsley
Sauce:
1/4 cup unsalted butter
1/4 cup flour
1 cup milk
Pinch of thyme
1/2 cup chicken stock or broth
Coarse salt and pepper for seasoning
1 egg for wash
Directions
In a pan, fry the onion in the butter until soft and golden; add the diced mushrooms and sauté for 2 minutes. Add the turkey and sauté 2 minutes. Then add the white wine and let the sauce reduce for 3 minutes. Set aside.
Pre-heat oven 380°F. Prepare the béchamel sauce – melt the butter in a casserole, and gradually add the flour and the milk with a whisk on medium heat. Add in chicken stock. It should become thicker and thicker. Lower the heat and stir firmly and quickly until desired thickness. Set aside.
Take out the pastry shells and brush with egg wash, heat for 8-10 minutes or until golden brown. Now you can mix the turkey with the béchamel sauce. Reheat slightly for 2 minutes on a low-heat. Fill generously each shell and place ‘hat’ shell on top. Sprinkle with chopped parsley. Serve either as a starter or as a main course with a salad on the side.
Bête Noir (pictured on page 70)
By The Classic Catering People
Ingredients
12 ounces semisweet chocolate, coarsely chopped
4 ounces unsweetened chocolate, chopped
1 pound (4 sticks) unsalted butter, diced
1 cup freshly brewed espresso or 1 tablespoon instant espresso powder dissolved in 1 cup water
1 cup (packed) golden brown sugar
8 large eggs, beaten to blend
Morello Cherry Coulis (recipe follows)
Directions
Preheat oven to 375°F. Line bottom of 9-inch-diameter cake pan with 2-inch-high sides with parchment. Place all chocolate, espresso and butter in double boiler. Put sugar in mixing bowl, adds egg and whisk until triple in size. Fold on chocolate mix. Pour batter into prepared pan. Bake for 20 minutes and refrigerate overnight. Serve with Morello Cherry Coulis.
Morello Cherry Coulis
By The Classic Catering People | Makes 1 cup
Ingredients
10 ounces Morello cherry puree
3 cups powdered sugar
1/2 teaspoon fresh lemon juice
Directions
Purée cherries with powdered sugar and lemon juice in a blender or food processor. Pour mixture through a fine sieve into a bowl, pressing on solids.
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