With Christmas approaching it seems you can’t switch the television on at the moment without seeing Delia dealing with a turkey. Food of a more austere nature was on offer recently at the London Foundling Museum at a ‘Gruel Event’ which Eloqui helped create for the Museum. Celebrity chefs such as Allegra McEvedy and Tom Aikens created new gruel recipes for the evening designed to introduce journalists and events professionals to this fabulous venue. We’re not sure if gruel will catch on for Christmas but the Foundling guests, including TV foodie Giles Coren, seen in picture, seemed to enjoy their unusual supper.
If you do want to try gruel here’s Tom Aikens recipe
White chicken stock, 8 Kilo chicken wings, 2 bunch thyme, 3 x split bulbs garlic, 10-litre water, 10g black peppercorns, 40g Sea Salt, 2 heads of celery broken into sticks, 12 leeks cut in half, 1 bunch of Parsley, 14 chicken legs
Place the wings into the pot then add the water and bring to the simmer, skim off all the scum then add the rest of the ingredients and bring to a simmer then cook for 3 hours skimming now and again, at the last hour add the chicken legs to poach and cook. After an hour take the legs out and flake the meat off finely and remove any cartilage, gristle, sinew and then pass through a fine sieve and chill.
If you do want to try gruel here’s Tom Aikens recipe
White chicken stock, 8 Kilo chicken wings, 2 bunch thyme, 3 x split bulbs garlic, 10-litre water, 10g black peppercorns, 40g Sea Salt, 2 heads of celery broken into sticks, 12 leeks cut in half, 1 bunch of Parsley, 14 chicken legs
Place the wings into the pot then add the water and bring to the simmer, skim off all the scum then add the rest of the ingredients and bring to a simmer then cook for 3 hours skimming now and again, at the last hour add the chicken legs to poach and cook. After an hour take the legs out and flake the meat off finely and remove any cartilage, gristle, sinew and then pass through a fine sieve and chill.
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