Roasted free-range poultry, pistachio flavored celeriac puree and kumquat ravioli

Roasted free-range poultry, pistachio flavored celeriac puree and kumquat ravioli

Virginie Basselot
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Advanced
Recipe Time Icon
40m
7
Videos
The perfect Sunday recipe: roast poultry with a creamy pistachio celeriac puree and deliciously tangy kumquat ravioli.
Roasted free-range poultry, pistachio flavored celeriac puree and kumquat ravioli
Completion time
Preparation
40m
Baking
30m
Resting
6h
Techniques taught
  • Candying a citrus fruit
  • Making a flavored syrup
  • Preserving
  • Making a pickles
  • Slicing with a mandolin
  • Cutting vegetables
  • Cooking celery
  • Cooking a vegetable
  • Making vegetable discs
  • Filling a piping bag
  • Roasting dried fruit in the oven
  • Cutting vegetables
  • Cooking celery
  • Cooking a vegetable
  • Cut a piece of poultry
  • Deveining a piece of poultry
  • Deveining a meat
  • Dressing a meat
  • Preparing a chicken fillet
  • Chopping a shallot
  • Peeling a shallot
  • Pan-frying
  • Cooking meat
  • Slicing garlic
  • Chopping a fruit
  • Deseeding a citrus fruit
  • Making a condiment
  • Using a piping bag
  • Decorating with dried fruit
  • The art of plating
  • Grating dried fruits
  • Carving cooked meat
Discover the first step of this course for free

Step 1 : Jarred candied kumquats

Virginie Basselot
Virginie Basselot
Best Craftsman of France (MOF), Cooking | 1 Michelin star - Negresco Nice
Best Craftsman of France (MOF), Cooking | 1 Michelin star - Negresco Nice

Step 2 : Celeriac discs for the raviole

Step 3 : Celeriac and pistachio puree

Step 4 : Preparing poultry supremes

Step 5 : Cooking the poultry and preparing the juice

Step 6 : Candied kumquat relish for the ravioli

Step 7 : Plating the poultry and the kumquat raviolis

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