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Tuesday, 26 February 2013

Oscar Party Dish Recipe : Wolfgang Puck's Truffled Chicken Pot Pie

Celebrity chef Wolfgang Puck has offered a sneak peak of what the stars will be feasting on at the annual Governors Ball, following the Academy Awards ceremony on Sunday. He cooked chicken pot pie, as several Academy members have told him that they don't care what George Clooney or Steven Spielberg eat, they just want their chicken pot pie. Apart from the pot pie staple, the menu also includes an array of sushi as well as chocolate treats molded in the likeness of the Oscar statues.Now enjoy here his very popular Chicken Pot pie Recipe....



Ingredients :
  • 1/2 cup flour
  • 1/2 cup butter
  • 1 quart enriched chicken stock (Click here for the recipe.)
  • 1 cup creme fraiche
  • 2 tablespoons black truffle oil
  • 1/4 cup chopped black truffle
  • 1 lemon
  • Salt (or truffle salt) to taste
  • White pepper to taste
  • 2 cups cooked pearl onions (red and white)
  • 2 cups cooked baby carrots (yellow and orange, cut into 1/2 " pieces)
  • 2 cups cooked (or defrosted if frozen) green peas
  • 18 slices black truffle
  • Meat from chicken cooked from enriched chicken stock (not fine shredded)
  • 6 each approximately 10oz. ramekins or 4" wide soup vessel
  • Puff Pastry, cut into circles that overlap your ramekin or vessel by 1.5"
  • 2 whole eggs +1 egg yolk for egg wash


Cooking Directions :
  • Make a roux by melting the butter in a pot. Once completely melted, whisk in flour. Cook on low heat for 5 minutes while continually whisking. Slowly add enriched stock to roux. Bring veloute up to a boil and then turn heat down to low and simmer for 5 minutes. Veloute should be slightly thick. Strain through a fine mesh sieve. Add truffle oil, creme fraiche, and chopped truffle. Whisk thoroughly, season to taste with salt and pepper and juice from lemon. Check for consistency. Make sure its not too thick, loosen with more stock if necessary.
  • Preheat a "still" or low fan oven to 350 degrees. Make sure veloute and all ingredients are completely cool before you begin. In a wide bowl or a wide pot, combine veloute, vegetables, and chicken and mix well with a rubber spatula. Spoon mixture into ramekins, leaving about 1/2" room from the top. Place 3 slices of shaved truffle on top of mixture in each ramekin. Prepare an egg wash by whisking whole eggs and egg yolks together in a separate bowl. Make sure puff pastry is cool enough to work with. (Leave in the freezer and take out 5 minutes before using). Brush outside edge of ramekins with egg wash about 1" from the top of the rim, all the way around. Cover each ramekin with puff pastry and secure the puff pastry by pressing around the outside of the ramekin. Brush puff pastry with egg wash and bake in the oven until golden brown (usually 20-23 minutes). Glaze again with egg wash halfway through cooking.
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