Malines on low temperature cooked – candied potato cream of parsnip – winter carrot-brown chicken gravy

Description

The Malines is a Belgian breed of large domestic chicken. It originates from the area of Mechelen, in the province of Antwerp in Flanders, for which it is named.
It is served with cadied Belgian patatoes, a cream of parsnip, a winter carrot and brown chicken gravy and finished with chioggia beetroot and pickled mustard seeds.
Every ingredient is typically Belgian and reflects the Christmas atmosphere at the festive table.

Recipe

Preparation

‘Malines chicken on low t ° cooked

Season the Malines chicken fillets with salt and pepper.
Place the chicken in a vacuum bag with garlic, rosemary, thyme and olive oil.
Draw and render vacuum at 63 ° c for 25 min.
Turn the vacuum bag over and render for another 25 minutes.
Check if the chicken is perfectly cooked and immediately put the bag in ice water to stop the cooking process.
Before passing the vacuum bag in the röner and bake in ‘beurre noisette’.

Candied potato

Cut thick (+ 4 cm) discs from the boiling potatoes. Stick out with a ring.
Mix the olive oil with the other ingredients and pour over the potato slices with this mass. The potatoes must be under!
Cook in an oven at 150 ° C, during + / - 15 ’. Check the potatoes for their cooking.


Brown chicken gravy

Bake the wings in oil. Once all this has a nice brown color, add the butter.
Cut the shallot and the clove of garlic coarsely, add with the wings and sueer.
Extinguish the whole with Cognac and flambé.
Add the (brown) chicken stock and simmer gently.
Strain the sauce.
Mount with a knob of butter if necessary.
Finishing with finely cut hyssop or tarragon.
Cream of parsnip
Peel the parsnip and boil in water and milk. Saeson with salt.
You put the cooked pieces of parsnip in the thermomix.
Grind it very finely with salt farm butter and cream.
Store in a cooking bag and keep warm au bain-marie.


Winter carrot

Wash the Mini carrots well and sand with a brush.
Place the carrots in a buttered cooking pot and moisten with a degreased white stock.
season with the spice bouquet, semolina sugar, pepper and salt.
Almost evaporate the cooking liquid so that a syrupy mass remains.
Mingle the carrots through the syrupy mass to cover them with a glossy layer.

Finishing
Parsley root chips: peel the parsley root. Cut it in very fine slices with the mandolin.
Fry at 150°c. Fry until crispy and season with salt.
Cut Chioggia beetroot thinly with the mandolin.
Stick out with a round shape of your choice.
At last brine with sushi vinegar and powdered sugar.