The Plagiarist in the Kitchen by Meades Jonathan

Author:Meades, Jonathan [Meades, Jonathan]
Language: eng
Format: epub
ISBN: 9781783522415
Publisher: Random House
Published: 2017-04-06T04:00:00+00:00

Salmi:

STOCK

2 PHEASANTS

2 PIGEONS

2 ONIONS

2 CARROTS

40CL MARSALA

75CL RED WINE

CLOVES

JUNIPER BERRIES

PEPPERCORNS

DRIED ORANGE PEEL

DRIED CEPS

CHOCOLATE

Reduce the wines by half with the aromatics, peel, chocolate.

Roast the birds, onions, carrots for 15 minutes at 220°C.

Take the meat off the carcasses. Add the meat, veg, juices from the deglazed pan and the carcasses to the reduced wine. Top up with stock. Simmer for 15 minutes.

Take the meat out of the sauce and chop into sensible-sized pieces. Strain the sauce. Reduce it till it is beginning to get sticky. Return the meat to it.

Generously butter a soufflé dish (or similar). Spread a decent coat of fine breadcrumbs over the buttered surfaces. Incorporate the egg yolks into the risotto. Line the dish with the risotto: about 2cm deep for the sides, 3cm for the bottom. You have a well. Fill it with the meat. (Do this tentatively. If the sauce appears to be too runny put it back on a gentle heat to reduce it further. When a satisfactory texture is achieved proceed.) Put a layer of risotto across the top of the well. Add a dusting of breadcrumbs.

Bake for 30 minutes at 220°C. Unmould it on to a large plate. It looks spectacular. But if it proves disobliging don’t worry. The unmoulding is, after all, only for appearance’s sake and this is a book that eats with its tongue rather than its eyes. Having said that, I must admit to a chromatic bias. The intense wine-darkness of a salmi served tel quel appeals less to me than the pale tan of breadcrumbed rice which occludes that intensity.

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