The Triton

Interior

Top Shelf: Chook in a Bag

ADVERTISEMENT

Top Shelf: by Chef Tim MacDonald

“What’s good, Phil?” asked an incoming Bambini Trust client as famous Sydney artist “Phil” exited the small Italian café in Sydney’s CBD.

“Chook in a Bag” was the reply, accompanied by a flamboyant flip of his   hand as Phil exited the café.

When pushed at gunpoint to do one of those ridiculous cooking interviews that all chefs will agree are unfair as it’s not a true indication of your ability, I choose as the main course my No. 1 cannot-fail dish: Chook in a Bag.

Its origins are French, but it was remastered in Oz in the ’90s by the Mod-Oz father Andrew Blake at Café  Kanis. The tart verjuice glaze is balanced by the sweetness of the parsnip mash and, as claimed by Darren Smalley on Huntress, “everything tastes better with bacon.”

The chook, partially steamed in its juices, is moist, and the prosciutto acts like a leather jacket to keep everything in shape. The secret is the gravy, which is finished with all the juices that were trapped in the bag, along with the addition of truffle butter.

Jumbo raisins soaked in verjuice baked within the bag and separately steamed asparagus finish the dish off nicely.

Ingredients:

Free-range chicken breast, Kiev cut, skin on
Prosciutto
White truffle butter
Thyme
Jumbo raisins
Verjuice
Asparagus spears, trimmed
Chicken stock gravy
Parsnip purée made with milk and butter

Method:

Soak the raisins in verjuice and prepare chicken gravy. Set aside.

Wrap each chicken fillet in prosciutto, remembering to place a small amount of butter and thyme under the skin.

On a clean sheet of parchment paper, place the chicken breast with a small amount of soaked raisins and a small amount of chicken stock. Wrap it all up, en papillotte.

When ready to fire, place the chicken  in a bag in a 200 C oven for approximately 12 minutes. Pull the chicken out and rest in a ziplock bag. Add the juices in the bag to the prepared chicken gravy, then finish the gravy with truffle butter and the soaked, baked raisins.

Place a blob of hot parsnip mash in a large metal ring and then, ring removed,  place the chicken on top of that.

The asparagus, having been quickly steamed, is placed around the chicken, then the gravy is drizzled over the chicken. The final garnish is an earthy clipping of fresh thyme that adds depth and color to this French-turned-Aussie classic.

Tim MacDonald (timothymacdonald.weebly.com) has more than 20 years experience as a chef. He was named Concours de Chefs winner for Yachts over 160 feet at the 2011 Antigua Charter Yacht Show. His recipes are designed for the owner and guests. Comments are welcome below.

Related Articles

Top Shelf: Anna Pavlova

Top Shelf: Anna Pavlova

Top Shelf: by Chef Tim MacDonald I see many a superyacht chef on our many websites who are high-tailing it to Japan or Thailand to do the cooking courses. But is that the best way to learn? Even …

Crew’s Mess: Guava Duff

Crew’s Mess: Guava Duff

Crew's Mess: by Capt. John Wampler I have been running yachts throughout the Bahamas for over 35 years. When it comes to regional cuisine, there is nothing better than pigeon peas and rice, …

Top Shelf: Antigua lobster case in point for buying local

Top Shelf: Antigua lobster case in point for buying local

Top Shelf: by Chef Tim MacDonald One of the biggest expenditures during a week-long or 10-day charter is the caviar and lobsters. And one of the biggest annoyances – and any charter chef worth …

Top Shelf: Sweets’ Violet Gelato Gingersnap Short Stack

Top Shelf: Sweets’ Violet Gelato Gingersnap Short Stack

Top Shelf: by Chef Tim MacDonald What does it take to run an interior on a busy 180-foot (55m) charter yacht for a year? Not on rotation, but old-school style. In the front trench, with bayonette …

Top Shelf: Rusty’s weekend market offers taste of Cairns’

Top Shelf: Rusty’s weekend market offers taste of Cairns’

Top Shelf: by Chef Tim MacDonald If 50 years on the Haight-Ashbury were an ashtray in a jumble sale, Cairns would have bought it. Gateway to the Daintree Tropical rainforest and the Great Barrier …

Top Shelf: Thai immersion yields tasty results

Top Shelf: Thai immersion yields tasty results

Top Shelf: by Chef Tim MacDonald Living life large, like Paul Gauguin, I have based myself in the Bing Lee 3 love shack on the tropical island of Koh Samui. Amid an array of local wildlife …

Comments

Leave a comment

Your email address will not be published. Required fields are marked *

Please answer the question below to leave a comment. * Time limit is exhausted. Please reload CAPTCHA.

This site uses Akismet to reduce spam. Learn how your comment data is processed.