Truffled Parmesan Mousse. - Fine Dining Recipes | Food Blog | Restaurant Reviews | Fine Dining At Home

This truffled parmesan mousse came from Saturday Kitchen. Hosted by James Martin, who also provides the in-flight meals for my airline, and his guest Alexis Gauthier.

Crispy Duck spring rolls by Andy Waters

Crispy duck spring rolls with barbecue sauce

Celebrated chef, Andy Waters, shares his simple duck spring rolls recipe, which makes an ideal starter to a dinner party

seared scallops fresh figs smoky dashi cucumber edamame snow peas zuchini blossoms pea shoots flowers radish cress

seared scallops fresh figs smoky dashi cucumber edamame snow peas zuchini blossoms pea shoots flowers radish cress

In this delicious starter recipe Aaron Patterson stuffs tortellini with Colwick cheese and a velvety chicken mousse, served in a creamy pumpkin velouté. Colwick cheese is a soft curd cheese with a creamy, slightly sour texture which can be bought from cheesemongers and specialist delis.

Colwick cheese tortellini with pumpkin velouté

A fantastic pasta recipe, this tortellini starter dish by Aaron Patterson is stuffed with Colwick cheese, chicken mousse and includes a vibrant pumpkin soup recipe.

Food Mood

Pumpkin Velouté with Chicken Wings Recipe - Great British Chefs

clock
8.5 hours
Ingredients
∙ Serves 4
Meat
  • 20 Corn-fed chicken wing
  • 500 g Duck fat
Produce
  • 500 g French ribbed pumpkin
  • 5 Granny smith apple
  • 50 g Rosemary
  • 50 g Thyme
Canned Goods
  • 300 ml Chicken stock
Baking & Spices
  • 100 g Caster sugar
  • 1/2 Cinnamon stick
  • 1 tbsp Coriander seeds
  • 1 Pepper
  • 1 tbsp Peppercorn, white
  • 1 Salt
  • 200 g Sea salt, coarse
  • 5 Star anise
  • 1 Vanilla pod
Oils & Vinegars
  • 1 tbsp Truffle oil
Bread & Baked Goods
  • 100 g Amaretto biscuit
Dairy
  • 100 g Butter
  • 1 knob Butter
  • 100 g Parmesan
Beer, Wine & Liquor
  • 100 ml Amaretto
Liquids
  • 400 ml Water
Pumpkin velouté with chicken wings, apples and almonds

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