This is a recipe by Yotam Ottolenghi from his book Ottolenghi it tastes amazing, the brioche pudding is soft and full of rich roasted garlic and fresh tarragon flavour. If you think it sounds weird, just remember a traditional side for roast poultry, is bread sauce, if you like bread sauce, you will love this. It is served with a pea & tarragon jus. It is very easy to make but does need starting a few hours before you are going to eat it as you need to first roast the garlic, then make up the layered pudding and bake it, let it cool before slicing ready to fry the slices when you are cooking the chicken. Serve with a simple green salad with a lemon dressing.
Ingredients:
Garlic & tarragon brioche pudding:
2 heads of garlic
60ml olive oil
4 eggs
300ml double cream
1/2 tsp freshly grated nutmeg
1/4 tsp ground cinnamon
15g fresh tarragon, finely chopped
10g unsalted butter, melted
400g brioche loaf, crusts removed, unsliced, cut it horizontally into 3 long slices (if unsliced unavailable see instructions below)
Pea & tarragon Jus:
500ml chicken stock
75g unsalted butter, fridge-cold, cut into 2cm dice
180g fresh or frozen peas, blanched in boiling water for 1 min & drained
15g tarragon leaves
Chicken:
2 tbsps olive oil
6 chicken supremes
10g sprigs of thyme
100g unsalted butter, cut into 2 cm dice
1 tbsp lemon juice
Method:
Preheat oven to 220˚C (Roasting oven on AGA)
Pudding:
Slice off and discard top 1/4 of garlic heads, leaving cloves exposed, place on a 20cm wide piece of foil, cut side up, drizzle with 2 tbsps of olive oil, sprinkle with salt and wrap tightly.
Roast for 35 minutes, until soft & caramelised. Remove from oven and leave to cool for 10 mins.
When cool enough to handle, squeeze garlic from skins into a bowl, add cooking juices & oil and mash using the back of a fork to a fine paste. Set aside.
2 heads of garlic, 2 tbsps olive oil, salt |
Place eggs into a medium bowl and whisk to combine. Add cream, nutmeg, cinnamon & tarragon, along with 1 tsp of salt and a good grind of black pepper.
Whisk well and set aside.
4 eggs, 300ml double cream, 1/2 tsp freshly grated nutmeg, 1/4 tsp ground cinnamon 15g fresh tarragon, finely chopped, salt and freshly ground black pepper |
Lightly grease a large loaf tin, 24cm x 10cm with melted butter and line with baking parchment. Brush inside of parchment with more melted butter.
Layer 1 long slice of brioche in loaf tin, spread with half garlic purée, pour over a third of the cream mix. Lay over another slice of brioche and push down, spread with remaining garlic purée and pour over another third of cream mix. Top with last slice of brioche and finish with remaining cream mix and press down brioche so that it is fully submerged.
Set aside for at least 30 minutes to allow all the liquid to soak into the brioche.
(If you can only get sliced brioche you will have to do a bit of patchwork, cut slices to fit tin, it will probably take 2 whole slices and 1 half, you will need to do double layers of this for each layer of the pudding, you are trying to imitate an unsliced loaf cut lengthways into 3, so a double layer of pre-sliced brioche is needed to replicate this)
10g unsalted butter, melted 400g brioche loaf, crusts removed, unsliced, cut it horizontally into 3 long slices |
Transfer pudding to oven and bake for 25-30 minutes, until cooked through and golden-brown on top (to check if cooked, insert a clean knife into the middle of the pudding it should come out clean.
Remove from oven and set aside for 15 mins, before removing from tin with paper still attached and placing on a baking rack to cool. Once cool, remove and discard paper, trim ends and cut loaf into 6 even slices, set aside until required.
Jus:
While the pudding is resting, make the jus.
Place chicken stock in a small saucepan and bring to the boil. Boil for around 12 minutes until reduced by half. Remove from heat and whisk in butter, taste for seasoning and adjust as necessary (this will depend on your original stock, if the stock is salted, there should be no need for extra salt, if unsalted you will need to season accordingly).
Stir in peas and tarragon and set aside.
500ml chicken stock, 75g unsalted fridge-cold butter cut into 2cm dice 180g fresh or frozen peas, blanched in boiling water for 1 min & drained 15g tarragon leaves |
Chicken:
To cook chicken, pour oil into a large ovenproof sauté pan and place on a high heat.
Sprinkle 1 tbsp of salt evenly over both sides of all the chicken breasts and a good grind of black pepper.
When oil is smoking, add breasts, skin side down (do not overcrowd pan, if necessary do in two batches). Fry for 2-3 minutes, turning halfway through until golden-brown. Add thyme sprigs and butter to pan and cook for a further minute, basting chicken with foaming butter. Transfer to oven and cook for 12-15 minutes, until cooked through. Remove from oven, drizzle with lemon juice and baste with pan juices. Set aside to rest for 1 minute.
2 tbsps olive oil, 6 chicken supremes, 10g sprigs of thyme 100g unsalted butter, cut into 2 cm dice, 1 tbsp lemon juice |
A few minutes before the chicken is ready, warm the jus and place remaining 2 tbsps olive oil in a frying pan on a medium-high heat. Add brioche slices and fry for 2-3 minutes, turning once so that both sides are browned.
To serve, place a slice of pudding on each plate, slice chicken breasts in half diagonally and place alongside pudding. Spoon over warm pea & tarragon jus and serve with a simple green salad with a lemon dressing.
Notes on where I get my ingredients:
Chicken supremes from O'Sullivan's Poultry, The English Market, Cork (widely available)
Brioche loaf from The Alternative Bread Company, The English Market, Cork or other bakeries (sliced brioche loaves are available from M&S or some supermarkets)
Fresh tarragon from Superfruit, The English Market, Cork (widely available)
This recipe is taken from Yotam Ottolenghi's book Ottolenghi, if you would like to buy this or any other Ottolenghi or other cookbook, please click on the link.
Thank you
Jacqui
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