Photo: Lily Banse
Slow poached chicken, sweetcorn egg, spinach with bacon and peas
58 ingredients
30 min
Serves 4
openrecipes
For this dish you will need: 4 metal mousse rings (roughly 10cm x 4.5cm/4in x 1¾ in), two A4 acetate sheets and a juicer.
Estimated Nutrition (whole recipe, rough)
1786
Calories
113g
Protein
74g
Fat
159g
Carbs
Counts 23 of 25 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 23 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Duck | 100g cooked with skin | 337 |
| Chicken Liver | 100g cooked | 165 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Pea | 1/2 cup (72g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Spinach | 1 cup raw (30g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Sweetcorn | not in our table | 0 |
| Truffle | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 850g/1lb 14oz tinned sweetcorn
- 10 egg whites
- 50g/1½oz chopped truffle
- salt and pepper
- 220ml/7½fl oz sweetcorn
- salt
- 13g vegetarian setting agent
- olive oil
- 2 shallots
- 4 sprigs fresh thyme
- 375ml/13fl oz port
- 375ml/13fl oz Madeira
- 500g/1lb 2oz chicken livers
- 500g/1lb 2oz butter
- 1 egg
- 1 egg yolk
- olive oil
- 4 shallots
- 1 stick celery
- 100g/3½oz mushrooms
- 1kg/2lb 4oz chicken wings
- 200ml/7fl oz white wine
- 3 litres/5¼ fl oz brown chicken stock
- 20g/¾oz chopped fresh tarragon
- 1 bay leaf
- 6 black pepper
- 50ml/1½fl oz whipping cream
- 1 tsp lemon juice
- pinch salt
- 4 large chicken breasts
- salt and freshly ground black pepper
- large handful baby spinach
- 1-2 eggs
- 100g/3½oz plain flour
- 100-200g/3½-7oz dried breadcrumbs
- , for deep frying duck fat
- 4 chicken wings
- 4 small cubes of truffle
- salt and pepper
- 4 chicken
- 50g/1¾oz butter
- 500g/1lb 2oz chicken stock
- 200g/7oz peas
- salt
- 50g/2oz sugar
- 50g/2oz salt
- 100g/3½oz vinegar
- 4 chicken legs
- olive oil
- knob of butter
- 500g/1lb 2oz baby spinach
- 100g/3½oz peas
- salt and freshly ground black pepper
- 100g/3½oz popping corn
- 100g/3½oz caster sugar
- knob butter
- salt
- 10g/¼oz chopped truffle
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes