Hi guys! Today I may couple dishes, only two – they didn’t have any beans at the shop . I used an old favourite, named chicken. It was curried chicken ( it wasn’t really curried, it was more curry flavoured, may sound similar, but they’re very different), with a cauliflower and watercress puree.
I started by boiling some watercress and some cauliflower together until tender, drained and pureed. Then I mixed in some fresh bechalem and a tad of cream. Place some grated cheese on top and shove it in the onion for 30 minutes. Then, I fried some onions and carrots in some butter until tender. I added some chicken legs, and fried for 5 minutes turning a few times. Then I added some curry powder, covered, cooked for 10 minutes, uncovered, added some flour and cooked for a while. Then I added some stock, recovered, and simmered for half an hour. After that, I remove the chocken to a plate, and reduced for a little while. Once reduced, I whisked it in to some egg yolks and cream slowly, return to the pan and boil for 1 minute. Then I swirled in some butter. I tried to add the choicken back into it to heat it up but it ended up curdling. Cease and desist. The cauliflower I never want to see again. It wasn’t bad, but why? what is the point? Cauli, great, cress, great. Both pureed up? just shut it Julia ( I’m sorryyyy). The sauce for the choicken was surprisingly nice, very aromatic, and very french!
Well that was nice! The puree – even though it was in a turned off oven for 45 minutes – was incredibly hot. Like almost tomato hot. Anyway, I have to go do some drugs. See you!