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Hed Chef
LET IT SPARKLE
Portobello pate with chestnuts and champagne
By Hedy Khoo
December 06, 2010
YOU don't always need to pull out all stops to impress.
Often, it's the sincerity that counts.
That said, some champagne would go quite a long way in adding sparkle to your show of sincerity.
And the good thing about using champagne in your cooking is that you can get away with using dry white wine as a substitute. Nobody can tell the difference!
Just don't give yourself away by serving sparkling wine and calling it champagne for the Christmas dinner toast. No amount of sparkling wine can make your dinner date forget your 'sincerity'.
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DRESS: BCBGMAXAZRIA at Paragon MAKE-UP AND HAIR: Marge Irwan from Make Up For Ever Academy (Tel: 63330678) PICTURES: HEDY KHOO, KUA CHEE SIONG
Portobello Pate
INGREDIENTS (Makes 5 ramekins of pate)
200g bacon, diced
440g cooked chestnuts
400g Portobello mushrooms
2 cloves of garlic, minced
1 Spanish onion, chopped
10g chives, chopped
2 tsp Herbes de Provence
1/2 tsp chopped parsley
1/2 tsp ground allspice
1/2 tsp ground cinnamon
1/2 tsp nutmeg
2 tsp sea salt
2 tbsp grapeseed oil
Black pepper
1 full glass (200ml) of champagne, dry white wine, or substitute with stock
250g unsalted butter
5 bay leaves
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METHOD
Place butter in saucepan and place it over very low heat. Melt the butter, then skim off the white layer of milk solids to obtain clarified butter. Allow to cool and set aside.
Heat oil in skillet. Fry bacon over high heat until liquid evaporates and the fat begins to render. Once the bacon begins to sizzle and brown, wait a minute before adding onion and garlic. Allow onion to turn translucent before adding the mushrooms and chestnuts. Add the champagne.
Once it comes to simmering boil, add the Herbs de Provence, allspice, nutmeg, cinnamon, parsley, chives and black pepper. Allow to simmer for 25 minutes. When done, allow mixture to cool.
Use a food processor to grind the mixture into a paste. Add a splash of champagne if the mixture is too thick.
Fill each ramekin with mixture, place bay leaf on top and pour clarified butter over it. Allow to cool before transferring to the fridge.
Hed Chef
LET IT SPARKLE
Portobello pate with chestnuts and champagne
By Hedy Khoo
December 06, 2010
YOU don't always need to pull out all stops to impress.
Often, it's the sincerity that counts.
That said, some champagne would go quite a long way in adding sparkle to your show of sincerity.
And the good thing about using champagne in your cooking is that you can get away with using dry white wine as a substitute. Nobody can tell the difference!
Just don't give yourself away by serving sparkling wine and calling it champagne for the Christmas dinner toast. No amount of sparkling wine can make your dinner date forget your 'sincerity'.
--------------------------------------------------------------------------------
DRESS: BCBGMAXAZRIA at Paragon MAKE-UP AND HAIR: Marge Irwan from Make Up For Ever Academy (Tel: 63330678) PICTURES: HEDY KHOO, KUA CHEE SIONG
Portobello Pate
INGREDIENTS (Makes 5 ramekins of pate)
200g bacon, diced
440g cooked chestnuts
400g Portobello mushrooms
2 cloves of garlic, minced
1 Spanish onion, chopped
10g chives, chopped
2 tsp Herbes de Provence
1/2 tsp chopped parsley
1/2 tsp ground allspice
1/2 tsp ground cinnamon
1/2 tsp nutmeg
2 tsp sea salt
2 tbsp grapeseed oil
Black pepper
1 full glass (200ml) of champagne, dry white wine, or substitute with stock
250g unsalted butter
5 bay leaves
--------------------------------------------------------------------------------
METHOD
Place butter in saucepan and place it over very low heat. Melt the butter, then skim off the white layer of milk solids to obtain clarified butter. Allow to cool and set aside.
Heat oil in skillet. Fry bacon over high heat until liquid evaporates and the fat begins to render. Once the bacon begins to sizzle and brown, wait a minute before adding onion and garlic. Allow onion to turn translucent before adding the mushrooms and chestnuts. Add the champagne.
Once it comes to simmering boil, add the Herbs de Provence, allspice, nutmeg, cinnamon, parsley, chives and black pepper. Allow to simmer for 25 minutes. When done, allow mixture to cool.
Use a food processor to grind the mixture into a paste. Add a splash of champagne if the mixture is too thick.
Fill each ramekin with mixture, place bay leaf on top and pour clarified butter over it. Allow to cool before transferring to the fridge.
