Pumpkin velouté with chicken wings, apples and almonds
Item 1 of 1
- medium
- 4
- 8 hours 30 minutes
The trick to making a velouté is to get the sauce as smooth and velvety as possible. The sweet apples and crunchy amaretto biscuits in this pumpkin velouté recipe from Paul Ainsworth, make an enticing partnership with the smooth velouté and salty chicken wings.
First published in 2015
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Ingredients
Metric
Imperial
Pumpkin velouté
- 500g of French ribbed pumpkin
- 300ml of chicken stock
- 100g of butter
- 100g of Parmesan, grated
- 1 tbsp of truffle oil
- salt
- pepper
Chicken wings
- 20 corn-fed chicken wings
- 1 tbsp of coriander seeds
- 500g of duck fat
- 1 knob of butter
- 5 star anise, crushed
- 50g of rosemary, sprigs
- 1 tbsp of white peppercorns
- 200g of coarse sea salt
- 50g of thyme
Poached apples
- 5 Granny Smith apples, peeled and cored
- 100g of caster sugar
- 1/2 cinnamon stick
- 400ml of water
- 1 vanilla pod
- 100ml of Amaretto
To plate
- 100g of amaretto biscuit
SAVE RECIPE
Equipment
- Food processor or blender
Method
1
To make the velouté, peel and seed the pumpkin, then cut into 1 ½ cm cubes
- 500g of French ribbed pumpkin
2
Sweat the diced pumpkin in the butter over a low heat, and don’t let it colour. Remove the lid and cook the pumpkin until soft and dry
- 100g of butter
3
Bring the chicken stock to the boil. Add the hot stock to the pumpkin, and bring it back to the boil. Add the Parmesan cheese and remove from the heat
- 300ml of chicken stock
- 100g of Parmesan
4
Blitz in a blender then sieve twice through a fine chinoise. Season with truffle oil, salt and pepper
5
To make the chicken wings, blitz the salt, peppercorns, coriander seeds, star anise, thyme and rosemary in a food processor until combined but not too fine a powder
- 200g of coarse sea salt
- 1 tbsp of white peppercorns
- 1 tbsp of coriander seeds
- 5 star anise
- 50g of thyme
- 50g of rosemary
6
Trim the winglet bones and drumettes off the wings, leaving just the centre section. Square off the bones at either end with a knife
7
Sprinkle the wings with the salt marinade. Cover and marinate for 4 hours in the fridge
8
Heat the oven to 110°C/Gas mark 1/4. Wash the salt off the wings with cold water and dry on a cloth. Tip into a pan
9
Melt the duck fat and pour over enough to cover the wings. Cover the pan, and cook for 2 ½ - 3 hours until tender
- 500g of duck fat
10
When the wings are cool enough to handle, push out the two bones from the middle of the wing, keeping the wing whole
11
Chill until cold and set firm. Trim into perfect squares. Place the chicken into a non-stick pan skin side down and cook until the skin is golden and crisp
- 1 knob of butter
12
To make the poached apples, cut the apples into wedges and trim off all the sharp edges off so they look banana shaped
13
Bring the water, amaretto, sugar, cinnamon and vanilla to the boil. Add the apples and poach for 5 minutes until the fruit is soft and tender
- 400ml of water
- 100ml of Amaretto
- 100g of caster sugar
- 1/2 cinnamon stick
- 1 vanilla pod
14
To serve, heat the soup and pour it into soup jugs. Divide the crispy chicken wings between the bowls
15
Add a glazed apple on top of each wing and crush the amaretto biscuit over everything to finish. You may wish to add a little more truffle oil if you like. Pour the soup at the table
- 100g of amaretto biscuit
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