Page 48 - foodservice news magazine Nov-Dec 2018
P. 48
48
RECIPE
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JON TOUILLET'S SPATCHCOCK WITH CREAMY POLENTA, MUSHROOMS AND TARRAGON JUS
SERVES 4
CREAMY POLENTA
200 g polenta 0.5 l chicken stock 0.5 l milk
25 g butter
1⁄2 bunch chives
M E T H O D In a saucepan, bring the chicken stock and milk to the boil. Slowly add the and stir. Bring to a simmer and stir continuously, until the polenta thickens. Add the butter, chives, and seasoning to the polenta. Set aside.
MUSHROOMS
100 g shiitake mushrooms, chopped 100 g shimeji mushrooms, chopped
100 g oyster mushrooms, chopped
100 g baby king brown mushrooms, chopped Olive oil
Butter
2 garlic cloves, finely chopped
1⁄2 bunch parsley, finely chopped
M E T H O D In a small saucepan, heat a splash of olive oil and a knob of butter. When foaming, add the chopped mushrooms and cook well. Finish with garlic, parsley, and seasoning. Set aside.
