Phillippa Sibley Cooke and Donovan Cooke
Torte of slippert jacks, pine mushrooms and sause madeira
These recipes are complex classic dishes and the ingredients required are not cheap. They will take time, money and skill to prepare properly. You need to be an experienced cook to try these. As cooked at est est est by Donovan and Philippa, they are delicious.
Serves 4
Ingredients
12 large slippery jacks
8 medium pine mushrooms
1 bunch chives, finely chopped
6 herb pancakes
4 tbls chicken mousse
1 tblsp truffle oil
1 teaspoon chopped truffle (optional)
500 g puff pastry
egg yolk
Pancake mix
2 eggs beaten
400 ml milk
125 g flour
salt, pepper
1 tbls chopped chives
Chicken Mousse
3 chicken breasts, skin and sinew removed
4 egg whites
cayenne
300 ml cream
Method
Refrigerate the bowl of the food processor for 30 minutes.
Cut the chicken into pieces and process until smooth.
Add the egg whites while the machine is still running and process until glossy.
Season with salt, pepper and cayenne, then pulse in the cream.
Refrigerate.
Poach a teaspoonful to check the seasoning. Adjust if necessary.
This mixture makes 900 g which is far more than you need for the Torte.You could reduce the quantity or use the mix for other dishes, such as filling for ravioli, tortellini or to make chicken sausage.
Sauce
Ingredients
1 kg chicken wings
10 shallots sliced
200 g button mushrooms sliced
375 ml Madeira
1 tbls sherry vinegar
1 head garlic, roughly chopped
1 lt chicken stock
1 lt veal stock
1 bayleaf
a sprig of thyme
50 g butter
2 tbls cream
Filling
Trim stalks from the slippery jacks and pine mushrooms.
Saute the slipperies in hot olive oil until tender and allow to cool on kitchen paper.
Dice the pine mushrooms then saute in hot olive oil, allow to cool on kitchen paper.
Fold thepine mushrooms through the chicken, add the chives and chopped truffle, season with salt and pepper.
On each pancake, smear a little of the mousse, then top with a slippery jack. Repeat this process three times.
Fold the pancake around the filling to make a neat parcel.
Refrigerate while you make the sauce.
Sauce
Chop the chicken wings with a large heavy knife or cleaver into small pieces.
Roast in hot oil until golden brown, drain in a colander.
Sweat the shallots and mushrooms in a heavy based saucepan, add roughly chopped garlic, colour slightly.
Deglaze pan with the sherry vinegar then add madiera reduce by half.
Add the chicken wings then stock and herbs.
Cook this gently for 1 hour, strain and return to pan, reduce this by half.
Whisk in the cream and butter.
Season.
Torte
Cut pastry into 4. On a floured work surface roll pastry to a thickness of 3 mm.
Cut each rectangle in half and place the mushroom parcels on 6 of the pieces, brush around the parcels with a little egg yolk then cover each with the remaining puff pastry pressing down carefully to seal.
Refrigerate until firm, then using a sharp knife trim the pastry around to create a nice shape.
Glaze the tortes with egg yolk and bake I a preheated oven at 220 degrees C for 12-15 mins.
To serve
Cut the tortes in half using a serated knife. Place on warm plates surround with the sauce and serve.
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