Poached chicken breast with beetroot and nectarine puree

poached chicken nectarine puree

This is the best dish I’ve cooked to date! The chicken breast is really *poached* i.e. it’s cooked in ambient hot water with no direct heat for 20 minutes. I learned this technique in a MasterClass and it’s an exact replication of that dish.

poach chicken

The protein in this dish comes from the crown of chicken breast without the wishbone, which I cut from a whole chicken.

beetroot food processor

You will need:

  • Two chicken breasts
  • 1 large beetroot
  • 1 nectarine
  • Raw goat milk
  • Nuts
  • Rosemary
  • Garlic scapes

poaching chicken

It’s quite a simple dish but the trick to cooking it is the perfect poaching of the chicken. The way to do it is to season a pot of water with garlic scapes, rosemary and salt and let it boil.

garlic scapes

I used garlic scapes (also known as garlic flower) to flavor the broth coz it tastes milder than garlic. It costs a lot more though at RM 19.90 / kg.

indirect heat cooking

When the water has started boiling, take the pot off the flame/electric hob/heating element and slide in the crown of chicken breast. Set a timer for 20 minutes and put the lid back on. You do not need direct heat to cook this – just the residual heat from the boiled stock.

goat milk puree

Meanwhile, I exchanged the vegetable puree that was in the original dish with a beetroot and nectarine puree. I also used raw goat milk while processing the puree. I felt that the colors look nice, and more importantly, it tasted awesome!

beetroot nectarine puree

The sweetness of the nectarine balances out the beetroot and you get a nice red puree for plating.

poached chicken

The crown of chicken breast should be taken out right at the 20 minute point, skin removed, and sliced into the two breast meat that it contains. I further made three cuts to each chicken breast be faithful to the dish replication.

chicken breast crown

The last step is to grind up some nuts or cereal and scatter it on the top of the plated chicken. It looks beautiful (if I can say so myself) and best of all, it tastes great!

grinder nuts

I’ve never tried indirect heat cooking and got it right at the first try. The beetroot and nectarine puree is smothered over the plate before the chicken breast is plated for the dish to pop (yes, you can roll your eyes right about now smirk) but the sweet puree was so good we ate it in other dishes too, like the king grouper in fish pastry shells.

poached chicken beetroot puree

My dear better half finished her dish and it was good to be able to do a restaurant quality dish from just watching a show. Haha! I’m putting this into Best of sixthseal.com – a category which I put very few of my posts into. :D

Buttered King Grouper with White Wine Reduction in Bouchees Poissons

fish inside fish

This is a dish that I made for my better half during our anniversary. It’s basically fish inside a fish pastry case! :) Bouchee is a small flaky pastry shell and the word poissons means “fish” in French. There’s apparently only one manufacturer who makes bouchees poissons from a Google Image search.

This is my interpretation of Bouchee a la Reine – a French pastry dish but without the bechamel.

bouchees poissons

I bought a 250 gram piece of King Grouper at RM 80 / kg. It cost me slightly over RM 20 and I like this fish due to the relative lack of bones. You will need:

  • Fillet of grouper
  • Dry white wine
  • Fish pastry shells
  • Lemons
  • Arugula
  • Applemint
  • Butter
  • Salt and pepper to taste

king grouper

I pan fried the King Grouper with lots of butter to produce a nice sear before removing it from the pan.

dry white wine

The next thing I did was to break down the fillet of King Grouper into smaller pieces so it’ll fit into the fish pastry shells.

arugula puree

I decided to play with my food processor and make an arugula and applemint puree. I had read up on it and blanched the arugula in hot water quickly before removing it and adding lemon juice so it retains that *bright green* color.

blancing arugula

However, the arugula and applemint puree turned out to be a bit of a disaster. There was just too little of the wild rocket leaves. 80 grams got processed into barely two tablespoons of watery “puree”. It did taste good though – the acidity from the lemons and the addition of applemint really makes it pop.

Sorry if that oft-repeated pretentious term made you cringe. It made me laugh while typing it too. smirk

arugula applemint puree

I had the impromptu idea of removing the insides of the bouchees poissons to the white wine reduction sauce and small pieces of King Grouper so there’s pieces of flaky pastry to soak up the liquid.

white wine reduction

This has the added benefit of heating up the fish before serving.

bouchee a la reine

I also plucked a bit of basil from our herb garden and added it to the fish pastry shells stuffed with buttered King Grouper. It was so good we finished all four (4) of the bouchees poissons – which has a net weight of 120 grams in addition to the fish! :)

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