| Savoury dishes |
2-way Cornish Chicken (recipe from Quebec chef Christophe Alary) |
| For 10 people |
| Preparation time : 30 minutes |
| Cooking time : 20 minutes |
| Ingredients | ||
| - 2 Cornish chickens - Suprême glazed with honey and ginger - 30 g of honey - 15 ml of rice vinegar |
- 15 g of chopped fresh ginger - 15 ml of soy sauce - 15 ml of hoisin sauce (spiced soy sauce) |
|
| Thighs curried with coconut milk | ||
| - 60 ml of coconut milk - 60 ml of chicken stock - Cornflour blended into a little cold water |
- 1 teaspoon of cari (or curry) powder, to taste
- 15 ml of sesame oil |
|
| Cous cous with Anastasia tea | ||
| - 160 g of cous cous (durum wheat semolina) - 30 g of Anastasia Russian tea - ½ mango |
- 1 lime - 160 ml of chicken stock |
|
Ustensil : 1 strainer |
Method
Remove the legs from the chicken and bone the thighs.
Suprême glazed with honey and ginger
Mix the honey, rice vinegar, ginger, soy sauce and hoisin sauce in a bowl. Brush the backs of the chickens with this preparation. Leave to marinate for at least 2 hours, then roast in the oven at 180°C (gas mark 6) for 25 - 30 minutes, basting frequently with the marinade.
Thighs curried in coconut milk
Sear the thighs in the sesame oil, browning them well, then remove the oil from the pan, add the coconut milk, the chicken stock and the curry powder. Cook for about 25 minutes on a low heat. Remove the thighs from the sauce. Thicken the sauce slightly with the blended cornflour.
Cous cous with Anastasia tea
Heat the chicken stock to 90°C, add the tea and leave to infuse off the heat for 10 minutes; pass the stock through the strainer.
Cut the mango into small dice, grate the zest off the lime, place in a pan, add cold water and boil for 2 minutes then drain.
Bring the stock to the boil then pour it immediately over the cous cous. Cover and wait for 5 minutes. Separate the grains then add the mango and the lime zest.
