Australian_House_&_Garden_2016_12

AUSTRALIAN HOUSE & GARDEN| 157

BOUDIN BLANC WITH BEURRE BLANC

20g butter
1 onion, veryfinely chopped
2 tbsp dry white wine orheavily

reduced chicken stock
600g (trimmed weight) free-

range chicken breast fillet or
tenderloins, free of all skin
and sinew, cut into 1cm
pieces and well chilled
2 tbsp roughly chopped French
tarragon, plus extra sprigs to
serve (optional)

½ tsp freshly grated nutmeg

1 free-range egg, separated,

plus 1 free-range eggwhite

1½ cups (375ml) thickened cream

250g clarified butter, melted

1½ cups (105g) fine fresh white

breadcrumbs, for coating

Panade

300ml water

50g butter

⅔ cup (100g) plain flour

1 Toprepare panade,place water, butter and ½ tsp salt in a heavy-based
saucepan and bring to a simmer over low heat. Remove from heat, add
flour and stir vigorously. Return to heat and cook, stirring frequently, for
5mins or until paste comes away from sides of pan. Tip onto a plate, cover
with plastic wrap and refrigerate until well chilled.
2 Heat butter in a small heavy-based frypan over low heat. Add onion and
cook 5mins or until well softened. Add wine or stock and cook, stirring, a
further 3-5mins or until onion is quite dry. Transfer to a plate, cover with
plastic wrap and refrigerate until chilled.
3 Using an electric mixer with coarse mincing attachment, mince chicken
with onion mixture, tarragon, 1 tsp sea salt, ½ tsp freshly ground white
pepper and nutmeg. Change mincing disc to fine attachment. Mince
chicken mixture and egg yolk until well combined. Cover with plastic
wrap and refrigerate until well chilled.
4 Transfer chilled mince to bowl of an electric mixer and attach paddle
beater. Gradually beat in eggwhite; mixture should look glossy. Beat in
chilled panade, continuing to beat until mixture is smooth. With mixer at
medium speed, gradually beat in cream. Check seasoning by poaching
a tiny ball of mixture in a pan of simmering salted water; taste and adjust
mixture if needed. Cover and refrigerate until chilled.
5 Divide chicken mixture between 2 piping bags without nozzles.
(Refrigerate one while you work with the other.) Pipe 2 fat sausages onto
a sheet of plastic wrap, pressing firmly on the piping bag (each sausage
should be about 20cm long x 3cm wide). Cut plastic wrap generously
around each sausage so each can be rolled firmly in several layers of plastic
wrap, twisting ends to compact mixture, remove air holes and seal. Repeat
with remaining chicken mixture. Refrigerate sausages 30mins.
6 Fill a shallow flameproof baking dish with lightly salted water; place on
stove and bring to a simmer over low heat. Poach wrapped sausages for
6mins. Turn sausages, then turn off heat; stand in water a further 6mins.
Remove and drain on a clean, dry tea towel. Refrigerate until needed.
7 Unwrap sausages and cut each in half. Roll in melted clarified butter
followed by breadcrumbs. Heat a film of clarified butter in a frypan over
medium heat and gently fry sausages, turning, for 10mins or until golden
and warmed through. Serve at once with beurre blanc.

BEURRE BLANC
1 tbsp finely chopped French shallot

½ cup (125ml) tarragon vinegar or
dry white wine

100g unsalted butter, cut into

6 chunks

Lemon juice, to taste

Place shallot, vinegar or wine and white pepper to taste in a small
heavy-based saucepan and simmer over medium heat for 5mins or until
mushy without obvious liquid. Whisk in butter, 1 chunk at a time, until all
incorporated. Season to taste with lemon juice, salt and black pepper.
Remove from heat and rest in a warm place until needed. >