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Pumpkin velouté with chicken wings, apples and almonds

Pumpkin velouté with chicken wings, apples and almonds

Pumpkin velouté with chicken wings, apples and almonds

  • Starter
  • medium
  • 4
  • 8 hours 30 minutes, incl. preparation

PT8H30M

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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
  • 1 tbsp of truffle oil
  • salt
  • 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
  • 20 corn-fed chicken wings
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
  • 5 Granny Smith apples
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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Ingredients

Metric

Imperial

Pumpkin velouté

Chicken wings

Poached apples

To plate

  • 100g of amaretto biscuit

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