CHICKEN CONSOMMÉ WITH FRESH PAPADAM AND CURRY CHICKEN QUENELLE

Methods and Directions

• Take the 500ml stock and mix with mince and egg whites and then mix in vegetables and herbs and peppercorns.
• Add this to the 2.5 litre stock and bring to a quick boil and then simmer for 2 hours.
• Strain carefully through double muslin cloth.

• Blend chicken quickly with cream and egg white and place in a bowl over ice.
• Mix in curry powder and seasoning for a quenelle and place a skewer into the quenelle and fry till golden in hot cotton seed oil.

• Mix all the dry ingredients and add the water to make the dough.
• Break down into small balls and rest.
• After resting, quickly roll out to flat discs.
• Heat oil and fry till golden.

• Pour all the ingredients into a mixing glass full of ice then add the bitters.
• Stir together all the ingredients to the required taste.
• Take an old fashioned glass and mist the glass with Absinthe.
• Add an ice ball into the glass, then strain from mixing glass over the ice ball.
• Slice a piece of orange peel and rub a peel round the rim of the glass. Then use the peel and a Maraschino cherry infused with Earl Grey infused rum for garnish.