Friday, January 21, 2011

Boiled Chicken with Basmati Rice/Lemon-White Sauce/Vapour Spinach

Top Chef season 5 is rubbing off on me. For us Greeks watching the TV reality show, today's theme was around the NFL Super Bowl. Your theme for today is this refined and tasty dish which would definitely not stop you from your dreams coming true.
You will need:
Serves 4-6
-  1 Skinned chicken boiled in 3 liters of water. One onion cut in four quarters. Four cloves of garlic crushed and minced. Half a bunch of celery roughly chopped. Three bay leaves. Salt and pepper.
Note: If you have a pressure cooker it would take 15 minutes for the chicken to cook. Turn off the fire, let the valve on till all the pressure is off.
-  500 gms of Basmati rice soaked in cold water for 1/2 hour.
- 25 gms of fresh butter and 2 heap Tbs. flour, 2 Tbs. fresh cream, half cube of frozen lime,  for the Cream/Lime/White sauce. Salt, pepper and nutmeg.
-  1 kg of  fresh spinach well washed.
Method:
-  Cut chicken in segment and return to hot broth.
-  Strain the rice and wash off the starch, add in sauce pan, cover with boiling water to 1/2 inch above rice level. Very slow simmer for 10 minutes. Turn fire off, keep covered till serving time. You can add a piece of butter if you wish. No salt. Keep warm.
-  Prepare the white sauce using the hot broth: Melt the butter, add the flour and make a white roux. Add the broth slowly while stirring.  When the desired consistency is obtained add the fresh cream, stir, add salt, pepper and nutmeg. Set aside, covered and keep warm.
-  Put the spinach in a wok/chinese steamer and steam to an "al dente" consistency. Take steamer off from boiling water and keep covered. Do not add salt.
-  So now you have food ready to dress your plat.
-  For a normal family dinner, put quantity of desired rice on a plate, chicken, and spinach. Add sauce over the rice and hot chicken from the pot.
-  For a more formal dinner, use the biggest size cutter you have as a mold in the middle of a nice plate.
Add some rice and press well, add some sauce, put some spinach and press, then add a piece of chicken on top of the spinach, slowly take off mold trying to keep the shape. Carefully add little sauce over the chicken, two turns of the pepper mill. With a spoon, trickle some sauce around the lot in the middle. Add some very thinly cut parsley, serve.
Et voila!!
Enjoy
Stelio
Read more: http://www.blogdoctor.me/2007/02/expandable-post-summaries.html#ixzz1QI9F1mh2