Dish testing for my Michelin-Star Restaurant - Will it work? - Boudin Blanc

Video Description

Dish testing for Trinity, inspired by some time spent in France this year. This is Boudin Blanc Gourmand. A simple chicken mousse elevated to another level. Full details, technique, recipe as well as the mistakes and learnings in this video. Chicken Mousse 200g chicken 1 whole egg 15g table salt 600g double cream - 50g pistachios, toasted 50g foie gras, cooked/chilled/diced 1 black truffle - Blend chicken with egg, add salt and pass through a tamis. beat in chicken mousse over ice until stiff and glossy. Boudin a small amount in clingfilm and poach to test seasoning. Combine with the pistachios, foie gras and truffle. Making the Boudin Thick sausage casing, soaked in cold water. Chicken stock Finished chicken mousse base - Using a large, clean sausage casing. Pipe in the chicken mousse making sure there are a good amount of ‘gubbins’. Make sure that there are no air gaps when filling with the mousse as it will burst as it cooks. Remove the air by pricking with a small knife if needed. Fill entirely. Tie the sausages in links and tie the end with butchers string tightly. Bring the chicken stock to a simmer and poach for 10/15 minutes, or until the sausages read 75c on a food temperature probe. Allow to rest for 10 minutes in the stock. Poaching Truffles 100g black Perigord truffles 375ml madeira, restaurant quality 375ml port, restaurant quality 375ml red wine, restaurant quality 375ml brandy, restaurant quality 1 bay leaf 3 peppercorns - Bring to the boil, drop in the cleaned truffles and simmer very gently for 45 minutes. Cool rapidly, place into sterilised jars and store. Do not use for a week. Sauce Périgueux 2 poached black truffles 300g poaching liquor from truffles 200g port 200g red wine 1ltr beef stock, reduced by half 6 shallots, finely brunoise - Slice the shallots and slowly sweat in neutral oil, with gradual colour. Pour the truffle alcohol over the shallots and reduce all the way down. Add the reduced beef stock over the alcohol reduction and reduce to a sauce consistency. Finely brunoise the shallots and truffle, keep separate. Gently sweat the shallots for 2 minutes, before adding the truffle and cooking for a further 5-6 minutes with no colour. Strain though double muslin and pour over the shallot dice and truffle. Cling film and allow to infuse for 10 minutes. Braised Coco Beans 300g podded coco beans Large cut mirepoix of vegetables (carrot, onion, celery, leek) Bouquet garni of thyme and bay 100ml vegetable stock - Bring everything to a gentle simmer, with the mirepoix kept as whole as possible (carrots and onions cut just in half), with no salt and a cartouche on top. Once they are just cooked, take the pan off the heat and leave to rest. Season at this point. When the beans are correctly cooked they should have a creamy, rich texture with minimal resistance. To Serve Remove the sausage from the casing and gently pan sear to colour. Add butter and baste until hot throughout, drain excess butter. Add perigueux sauce to pan and monte in 2 small cubes of cold butter. Sit the glazed sausage on top of the coco beans. Finish with more black truffle.