Pumpkin Velouté with Chicken Wings Recipe
Paul Ainsworth shares the recipe for a real winter warmer - pumpkin velouté with chicken wings, apples and almonds.
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Cooking tools:
- Blender
- Food processor
- Fine-mesh sieve
- Oven
- Stove
- Refrigerator
- Chef's knife
- Cutting board
- Peeler
- Saucepan
- Pot
- Nonstick skillet
- Mixing bowl
- Kitchen towel
- Ladle
- Pitcher
- Serving bowl
Ingredients
- 500g of French ribbed pumpkin
- 300ml of chicken stock
- 100g of butter
- 100g of Parmesan, grated
- 1 tbsp of truffle oil
- salt
- pepper
- 20 corn-fed chicken wings
- 1 tbsp of coriander seeds
- 500g of duck fat
- 1 knob of butter
- 5 star anise, crushed
- 50g of rosemary, sprigs
- 1 tbsp of white peppercorns
- 200g of coarse sea salt
- 50g of thyme
- 5 Granny Smith apples, peeled and cored
- 100g of caster sugar
- 1/2 cinnamon stick
- 400ml of water
- 1 vanilla pod
- 100ml of Amaretto
- 100g of amaretto biscuit
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