A snuggle bear likes to snuggle

Recently my wonderful sister-in-law posted a comment on Facebook about how she wasn’t designed to run, that it isn’t comfortable (she is preparing for a marathon).  I pondered this for but a few moments before responding with:

Exercise doesn’t feel comfortable to me either. Eating does. I do that instead.

Ain’t that the truth.  So here is another tasty recipe from the Great Brittish Chefs website.  It wasn’t nearly as good as the duck but it was still extremely tasty.  Definitely do not eat any parts of the dish in isolation. It was designed to be eaten with a little of everything in each mouthful, so for god’s sake eat it that way.  We tried this as a main and it was too much but as an entree it would have been brilliant. I’d highly recommend for a dinner party as it is designed so that everything can be prepared ahead of time.

Love the title. I call it Pumpkin Soup. They call it Pumpkin Velouté. Tomato/Tomato.

As normal, I skipped some of the ‘unnecessary’ steps like using duck fat but for the most part stuck to the recipe. Unfortunately we didn’t have Amaretto and it was still nice but I would love to try the recipe with this flavour. I simply couldn’t justify $30+ of alcohol for a single recipe.

Pumpkin velouté with chicken wings, apples and almonds

a recipe by Paul Ainsworth
Serves 8

2014-04-21 19.24.52

Pumpkin velouté
Chicken wings
Poached apples
To plate


  1. To make the velouté, peel and seed the pumpkin, then cut into 1 ½ cm cubes
  2. Sweat the diced pumpkin in the butter over a low heat, and don’t let it colour. Remove the lid and cook the pumpkin until soft and dry
  3. Bring the chicken stock to the boil. Add the hot stock to the pumpkin, and bring it back to the boil. Add the Parmesan cheese and remove from the heat
  4. Blitz in a blender then sieve twice through a fine chinoise. Season with truffle oil, salt and pepper
  5. To make the chicken wings, blitz the salt, peppercorns, coriander seeds, star anise, thyme and rosemary in a food processor until combined but not too fine a powder
  6. Trim the winglet bones and drumettes off the wings, leaving just the centre section. Square off the bones at either end with a knife
  7. Sprinkle the wings with the salt marinade. Cover and marinate for 4 hours in the fridge
  8. Heat the oven to 110°C/Gas mark 1/4. Wash the salt off the wings with cold water and dry on a cloth. Tip into a pan
  9. Melt the duck fat and pour over enough to cover the wings. Cover the pan, and cook for 2 ½ – 3 hours until tender
  10. When the wings are cool enough to handle, push out the two bones from the middle of the wing, keeping the wing whole
  11. Chill until cold and set firm. Trim into perfect squares. Place the chicken into a non-stick pan skin side down and cook until the skin is golden and crisp
  12. To make the poached apples, cut the apples into wedges and trim off all the sharp edges off so they look banana shaped
  13. Bring the water, amaretto, sugar, cinnamon and vanilla to the boil. Add the apples and poach for 5 minutes until the fruit is soft and tender
  14. To serve, heat the soup and pour it into soup jugs. Divide the crispy chicken wings between the bowls
  15. Add a glazed apple on top of each wing and crush the amaretto biscuit over everything to finish. You may wish to add a little more truffle oil if you like. Pour the soup at the table

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