CHICKEN CONSOMMÉ WITH FRESH PAPADAM AND CURRY CHICKEN QUENELLE

CHICKEN CONSOMMÉ WITH FRESH PAPADAM AND CURRY CHICKEN QUENELLE

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Brent Hughes
Ryan Kennewell

  • Sub Category Name
    Combo
    Main Courses
    Hot Tea
  • Recipe Source Name
    Real High Tea 2014/15 Volume 2

Ingredients

Chicken Consommé
  • 2.5l dark chicken stock
  • 500g chicken
  • 500ml stock
  • 3 egg whites
  • 2 diced onions
  • 2 diced carrots
  • 2 diced leeks
  • 2 diced celery
  • 10 peppercorns
  • ½ bay leaf
Curry Chicken Quenelle
  • 100g chicken breast
  • 1 egg white
  • 50ml cream
  • Salt and pepper
  • Mild curry powder
Papadam
  • 2 cups urad flour
  • ¼ tsp ground black pepper
  • ¼ tsp ground cumin
  • ¼ tsp salt
  • 1 cup of water
  • 2 cups, frying oil
  • 1oz Ceylon Extra Special Arrack
  • 1oz Dilmah Earl Grey Tea Syrup (homemade)
  • 1oz Dilmah Earl Grey Tea, strong brew
  • ½ oz Oleo Sacchrum
  • Dash Angostura Bitters
  • Dash orange bitters
  • Dash rhubarb bitters
  • Mist of Absinthe
  • 1 Maraschino cherry soaked in Dilmah Earl Grey infused rum
  • Orange peel

Methods and Directions

Chicken Consommé
  • Take the 500ml stock and mix with mince and egg whites and then mix in vegetables and herbs and peppercorns.
  • Add this to the 2.5 litre stock and bring to a quick boil and then simmer for 2 hours.
  • Strain carefully through double muslin cloth.
Curry Chicken Quenelle
  • Blend chicken quickly with cream and egg white and place in a bowl over ice.
  • Mix in curry powder and seasoning for a quenelle and place a skewer into the quenelle and fry till golden in hot cotton seed oil.
Papadam
  • Mix all the dry ingredients and add the water to make the dough.
  • Break down into small balls and rest.
  • After resting, quickly roll out to flat discs.
  • Heat oil and fry till golden.
  • Pour all the ingredients into a mixing glass full of ice then add the bitters.
  • Stir together all the ingredients to the required taste.
  • Take an old fashioned glass and mist the glass with Absinthe.
  • Add an ice ball into the glass, then strain from mixing glass over the ice ball.
  • Slice a piece of orange peel and rub a peel round the rim of the glass. Then use the peel and a Maraschino cherry infused with Earl Grey infused rum for garnish.

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