As mentioned before, DC is a man after my own stomach. He also knows that that’s the obvious path to my heart. Not being someone with a reputation for great culinary skills, he still went ahead to cook a gourmet meal for me without any help. Impressive huh.
First was the starter, poached eggs with smoked trout on toast, topped generously with my favourite ikura. I don’t know how he managed it but the eggs were perfectly poached so that the whites were just set and the yolks runny. (I’ve never had the guts to poach eggs.) They didn’t have even a hint of the vinegary poaching water. Coupled with toasted baguette and store-bought smoked trout and ikura, this was an irresistible combination.
Now the piece de resistance really was the stuffed deboned chicken with truffle and spinach. I think he really outdid himself here as I don’t know how to debone a chicken while keeping it whole. He had to figure it out all on his own.
He roasted it till just so. The flavour of the truffle stuffing subtley permeated the chicken and the stuffing kept the chicken nicely moist.
He also somehow learned (oh the power of the Internet!) how to “lollilop” a chicken wingstick. Check out the picture below: instead of having to gnaw indelicately away at the wingstick bone, all I needed to do was to pick it up and bite off the meat at the end. Very nice.
DC claims to have forgotten how he made these dishes, so I’ll give you recipes of how I think he made them! Look through the ingredients list carefully, though, as quite a few ingredients come from a gourmet store.
Poached eggs with smoked fish on toast
4 slices of baguette
1 small pack of smoked fish (trout or salmon is fine)
1 small pack of ikura
1 tbsp raisins, optional
1 handful rocket leaves, optional
- Poach the eggs carefully and set aside. (Don’t know how to poach eggs? Try Google.)
- When just about ready to serve, toast the baguette till crisp.
- Assemble the toasts by covering each piece of toast with smoked fish, then a poached egg and scatter a teaspoon or more of ikura on top.
- Garnish with rocket and raisins on the side.
Stuffed chicken with truffle and spinach
1 chicken, deboned (again, try Google for instructions)
2 small bags baby spinach
1 15g jar truffle pate
1 tsp sea salt
100g wild mushrooms (chanterelles, ceps, etc)
plenty of cracked black pepper
4 pandan leaves
oil for basting
more rocket leaves
2 peaches for a jar of muscat-infused peaches
- Season the chicken with salt and pepper, cover and refrigerate.
- Preheat the oven to 180ºC.
- Cook the spinach: boil, steam or microwave depending on your preference. Let cool, then squeeze as much water out of the spinach as possible.
- Make the stuffing by blending the spinach with the truffle pate. Check the seasoning and add the salt and pepper to taste.
- Roughly chop the mushrooms and mix into the stuffing.
- Push the stuffing into the cavity of the chicken and tie up the chicken with pandan leaves.
- Roast the chicken for 100 minutes, basting it regularly with oil and turning about 60 minutes later.
- Carve and serve with rocket and sliced peaches as garnish.