Cooking with The Master Chef: Food For Your Family & Friends by Michel Roux Jr

Author:Michel Roux Jr. [Roux Jr., Michel]
Language: eng
Format: mobi, azw3, epub, pdf
Published: 0101-01-01T00:00:00+00:00

Roast Bresse

Pigeon with

Fresh Peas

6 Bresse pigeons, about 400–450g

each

salt and pepper

olive oil

1 large carrot

18 baby onions

400g shelled fresh peas

275g smoked bacon

120g butter, cubed

225ml chicken stock (page 208)

1 round lettuce, shredded

Serves 6

Bresse is a region in France near

Lyons, famous for its poultry. The

flavour and texture of these birds

is quite unique and they command

a high price. If you cannot find

Bresse pigeons, make sure you

choose best-quality young birds.

Preheat the oven to 230°C/Gas 8.

Season inside the pigeons with salt

and pepper, then smear the pigeons

with olive oil and sprinkle them

with salt. Place in a hot roasting pan

over a high heat on top of the stove

and brown the birds all over. Turn

them on to their backs and roast in

the oven for about 12 minutes; the

meat should be rosy pink. Remove

the pigeons from the oven, turn them

breast side down so the juices

permeate the breast meat, cover

with foil and leave to rest in a

warm place for 15 minutes before

serving.

Cut the carrot into 3cm long

batons. Cook the onions, carrot

batons and peas in a pan of boiling

salted water until just tender.

Refresh in ice-cold water and drain

well. Cut the bacon into thin batons

and blanch for 1 minute in a pan of

boiling water; drain well.

Melt 1 tablespoon of butter in a

wide pan. When it foams, add the

bacon and cook until beginning to

brown. Add the onions and cook for

a further 3 minutes, rolling them

around the pan from time to time.

Add the peas, carrots and stock and

s i mme r for 10 minutes. Season

well, then add the butter a little at a

time, shaking the pan so the butter

emulsifies and thickens the sauce.

Just before serving, fold in the

shredded lettuce leaves. Serve with

the pigeons.

Chicken and

Cashew Nut

Curry

2 garlic cloves, roughly chopped

30g piece of fresh ginger, peeled

and roughly chopped

350ml water

2 green chillies

2 heaped teaspoons turmeric

180g unsalted cashew nuts

3 tablespoons ghee or clarified

butter or vegetable oil

1 teaspoon coriander seeds

1 clove

salt and pepper

1 corn-fed chicken, about 1.6kg

2 medium onions, sliced

125ml plain yogurt

1 bunch coriander, chopped

Serves 4

Put the garlic and ginger in a

blender with 125ml water, 1 chilli,

turmeric and 80g of the cashew

nuts. Heat a drizzle of ghee in a

small pan, add the coriander seeds,

clove and a little black pepper and

fry until they start to pop. Add to the

blender

and

blitz

everything

together until smooth. Set aside.

Cut the chicken into eight pieces.

Heat some of the ghee in a large pan

and fry the chicken until golden all

over. Remove and drain. Fry the

onions in the same pan until lightly

coloured. Put the chicken back into

the pan, season with salt then pour

on the spice mix. Add another

225ml water and bring to a very

gentle

simmer.

Cover

with

greaseproof paper and continue to

cook for 45 minutes, turning and

stirring occasionally.

Just before serving pour in the

yogurt and simmer for a further 2–3

minutes. Slice the second chilli and

gently roast the remaining nuts.

Sprinkle the chilli, nuts and

chopped

coriander

over

the

chicken, check the seasoning and

serve immediately.

Chicken

Tajine with

Olives and

Preserved

Lemons

1 corn-fed chicken, about 1.8kg

olive oil

2 onions, sliced

salt and pepper

2 garlic cloves, chopped

2 teaspoons turmeric

2 teaspoons paprika

2 teaspoons coriander seeds,

cracked

300ml chicken stock (page 208)

260g large green olives, pitted

2 preserved lemons, cut into

wedges

1 bunch coriander leaves, chopped

Serves 6

With its gutsy flavours, this is a

traditional North African dish.

Preserved lemons give a slightly

bitter sharpness.

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