My recipes
Ingredients
For Stock:
Chicken legs Whole: 1kg
Water: 3 Lt
Yellow onions :0.500 KG
Carrots: 0.110 Kg
Black pepper: 0.002 Kg
Duck bones Whole: 1.400 Kg
Salt 0.005 KG
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For the soup:
Stock: 0.08 Lt
Truffle oil: 0.001 KG
Fresh black truffle grated: 0.001 KG
Spinach leaves: 2 Kg
Spring onion: 0.02 Kg
Vegetable oil: 0.005 Lt
Prepation
For Stock
1.Wash and rinse blood from duck bones and chicken legs
2. Put Chicken legs and Duck bones in a stock pot and cover them in water But not too much water. Bring water to a simmer and let it simmer for 3 to 4 hours. Cut your vegetables in smaller cubes then add them to the stock and let it simmer for another hour. After that strain the stock, and let it cool down(If you are going use it later).
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For spinach soup
To make the soup you need to first sautee a clove of spring onion with oil then add the spincah in the pan and sautee the leaves for about a minute. After that the stock with a ratio for every 250g spinach you add 500ml stock, bring to a simmer then put the soup in a mixer and blend it until it is very smooth. Your soup is ready to serve or to store for later use.
1.Spinach and truffle soup
Ingredients
Arborio or carnaroli rice: 0.100 Kg
Chicken thigh deboned: 0.100 Kg
Button Mushrooms: 0.100 Kg
Water or Stock: 0.300 to 0.400 Lt
White wine:0.050 Lt
Cheri tomatoes: 0.100 Kg
Butter: 0.025 Kg
Parmigiano: 0.040 Kg
Onion: 1 small head finely chopped
Garlic: 3 cloves roughly chopped
Vegetable oil: 0.025 Lt
Salt: 0.005 Kg
Black pepper: 0.005 Kg
Thyme: 0.005 Kg
Soy sauce: 0.010 Kg
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Prepation
First, start by deboning and seasoning your chicken with salt pepper, and soy sauce. Then cook the chicken in a pan with oil and butter and set aside. Next sautee the mushrooms also with a little oil and butter, set them aside, and cover them so that they can steam. Now Begin with the risotto. First in the pot put a little oil, let it get hot, and put inside the onion and garlic. Let them become translucent and then put them in the rice. Cook it with no liquid for about a minute without liquid. After that add the wine and let the rice absorb the wine completely. After that, you can begin to add the stock or water bit by bit, just enough so that it can cover the rice. At this point you can season the risotto however you like, I did mine with salt, pepper, and, thyme. It's very important to stir the rice all the time so that it can become creamy in the end. After about 20 to 25 minutes the rice will be done. Before you finish the rice, add the chicken and the mushrooms and mix properly. Then add the butter and Parmigiano and cut cheri tomatoes. Let the butter and Parmigiano mix properly in the risotto and its finished.
2.Risotto with chicken thigh mushrooms and Cheri tomatoes
Ingredients
Diced bacon: 0.200 Kg
Minced shallot: 0.040 Kg
Minced garlic: 0.005 Kg
Brown sugar: 0.100 Kg
Cider vinegar: 0.090 Lt
Vegetable oil: 0.150 Lt
Salt: as needed
Black pepper: as needed
Spinach: 0.600 Kg
Hard boiled eggs cut into small cubes: 5 pcs
Thinly sliced onion: 0.060 Kg
Croutons: 0.100 Kg
Prepation
To make the vinaigrette, cook the bacon in a pan and when it has become crisp, remove it from the pan. Add shallots and garlic to same pan with the bacon fat and sweat until soft. Add in the sugar. Remove the pan from the heat. Whisk in the vinegar and oil. Season with salt and pepper. Mix all ingredients in a bowl and serve.
3.Wilted Spinach salad with Warm bacon vinaigrette
