AVEQIA RECIPE

Stuffed spring chicken with Swedish dumplings, wild garlic and turnip

Serves 10 

Stuffed spring chicken

  • 5                    Spring chickens

Stuffing

  • 200 g             Minced chicken
  • 50 g               Cream Arla®
  • 1                    Egg
  • 15 g               Wild garlic
  • 10 g               Salt

Shred the wild garlic leaves finely. Combine all the ingredients and place one egg of stuffing inside each chicken. Truss the chickens. Place the chickens on an oven tray and bake at 110 °C until a core temperature of 70°C. Let the chickens rest and grill them just before serving, basting them with tare. Cut the chickens lengthwise before plating.

 

Tare

  • 2 tbsp             Raw sugar
  • 100 ml            Mirin
  • 100 ml            Sake
  • 50 ml              Soy sauce

Make a caramel of the sugar. Add mirin, sake and soy sauce. Reduce by half.

 

Swedish dumplings

  • 400 g              Almond potato
  • 50 g                Potato starch
  • 1                    Egg yolk
  • 30 g                Butter Arla®
  • 50 g                Dura sheep cheese

Boil the potatoes with the skin on. Press the potatoes through a sieve. Add the other ingredients except for the cheese to the potato mass. Season with salt and pepper. Shape the paste into balls and make a small cavity. Fill the cavity with grated cheese and seal the dumplings. Steam or boil for 10 minutes just before serving.

 

Summer greens

  • 1                    Sweetheart cabbage
  • 20 g                Wild garlic
  • 150 g              Butter Arla®
  • 1                    Garlic clove
  • 20 g                Wild garlic
  • 50 g                Nettles
  • 25 g                Butter Arla®

Divide the cabbage into 4 pieces. Melt the butter and mix it with the wild garlic and garlic clove.  Place the cabbage in a vacuum bag and add the garlic butter. Seal and steam for 10 min. If you do not have access to a vacuum machine you can fry the cabbage with the butter on very low heat instead. Drain the cabbage and keep the liquid for the chicken jus. Tie the other part of the wild garlic with  string and grill it quickly. Clean the nettles. Before serving, fry the nettles in butter and season with salt.

 

Chicken jus

  • 400 g              Chicken stock
  • 30 g                Grated ginger
  • 10 g                Allspice
  • ½                   Lemon

Reduce the chicken stock by half. Before serving, add the ginger and the butter from the cabbage. Season with some of the tare, ground allspice and lemon juice.

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