2014 A to Z Blogging Challenge - T is for Tarragon poached chicken

Tarragon poached chicken on the barbecue

The host of an event we did at the beginning
of this month had initially wanted a barbecue but then changed her mind to a more dinner party style event inside due to the english weather, but still wanted the tarragon poached chicken that we have done for a few barbecues since we created it 2 years ago, so we served it bistro style inside instead.

I was cooking elsewhere that night so didn't get the final dish, but this is how they were put together...

Free range corn fed chicken supremes batted out flat and filled with chicken mousse and chopped tarragon.Then they're rolled, tied and poached in chicken stock with herbs, spice, lemon

Maybe they looked something like this chicken balmoral dish we did for an irish theme party last year.

"I am surprised in your choice of music" said my dad as we were making these at 11pm on a Friday night. YES! I've waited all my life to hear this! Most people get this reaction from their parents in their teens but I was more into Grieg, Handel, Bach, Byrd, Purcell etc then. These days that hasn't changed but it's joined on the music shelf with French jazz, trashy 90's pop, 50's doo-wop, obscure Scandinavian sounds, a bit of Bjork, the minimalist composers (big fan), a bit of rock (great to get you going in the morning), electro punk, a bit of Brazilian samba and my current obsession with Jewish music.  The list could go on. There is the occasional youtube skrillex session for old times sake for instan. 
As we were making these there was a bit of country music going on - gets you going when you're tired but there's still loads of work to do. There's quality in everything I say - it's a shame so many people have narrow listening habits.....

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Trio of asparagus starter for Stanway Barn 2013 wedding

Trio of asparagus starter
Bundle of roasted asparagus spears with cauliflower gremolata
Shortcrust pastry tart with asparagus and wild mushroom fricasse, poached quail egg and hollandaise
Shot glass of asparagus 'cappuchino'

We came up with this starter after discussions with a wedding couple for a wedding in May this year. We tried out a few different variations of tart (below) for them to decide on one. When another wedding couple heard about this starter we did it for them too, and another one as well. Good news spreads it seems!

Tarts from tasting:
Puff pastry tart of asparagus and gruyere
Puff pastry tart with parma ham, feta, asparagus and cherry tomato
Shortcrust pastry tart with asparagus and wild mushroom fricasse with poached quail egg and hollandaise (which is the one we ended up serving)

Related posts 

Other wedding dishes
Asparagus dishes

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Chef in Venice #7 - Poached eggs with parma ham on toasted ciabatta

"We should write a 'survival guide to Venice on a budget'" said my friend last week.

Chiesa St. Barnaba..... at 8am (early start that day)

Chapter one would certainly be titled 'Cook for yourself'. Self catering should mean just that - it's hard to get out from a restaurant under €100 for 2 - and believe me, everyone you meet will like to tell you so, and that's before they start on the price of drinks. But go to the local Billa supermarket and markets in campo St. Margherita (not the Rialto - that's where tourists go) and that €100 goes a long way!

This was breakfast one day - poached eggs with parma ham on toasted ciabatta. When you're traversing the Ventian streets in search of Biennale exhibits you need a decent start

The eggs were supposed to be for making pasta - hence the vivid orange yolks. Didn't stretch to making pasta - it was a holiday after all - but they were rather good like this!

Don't forget the coffee though - it starts every Italian's day. It also has to get a mention in surviving Venice on a budget - make a macchiato at your place and it's going to be around 10 cents vs €2 - €3 (most often around the €3 mark) when you are out and about. Might be wonderful coffee (actually nobody makes it like the Italians, but still, when you're just a poor chef.......

Related Posts

Previous Venice postings

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Salad of parma ham, pears and goats cheese

Pears are poached in a light syrup (more water than sugar because this is a savoury dish) with a cinnamon stick, cloves and star anise. Once cooled, and just before serving they are wrapped loosely in the parma ham - any earlier and the poaching liquid leaks into the parma ham and it takes on a rubbery concistency.

Goats cheese is glazed as explained in a previous entry. For more info on the balsamic see this kitchen tip.

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