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Roasted free-range poultry, pistachio flavored celeriac puree and kumquat ravioli
The perfect Sunday recipe: roast poultry with a creamy pistachio celeriac puree and deliciously tangy kumquat ravioli.
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Jarred candied kumquats
Techniques covered
- Making a pickles
- Candying a citrus fruit
- Making a flavored syrup
- Preserving
- Slicing with a mandolin
- Cooking a vegetable
- Cooking celery
- Making vegetable discs
- Cutting vegetables
- Filling a piping bag
- Roasting dried fruit in the oven
- Making a purée
- Sweating a vegetable
- Blending using a mixer
- Browning in cooking
- Selecting meat
- Dressing a meat
- Trimming a poultry supreme
- Deveining a meat
- Cut a piece of poultry
- Deveining a piece of poultry
- Preparing a chicken fillet
- Straining a sauce
- Chopping a shallot
- Peeling a shallot
- Cooking a meat in the oven
- Cooking meat
- Slicing garlic
- Making meat juice
- Pan-frying
- Baking poultry
- Making a condiment
- Chopping a fruit
- Deseeding a citrus fruit
- The art of plating
- Using a piping bag
- Making a vegetable ravioli
- Carving cooked meat
- Grating dried fruits
- Decorating with dried fruit
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