Michel Roux Jr's Easter menu: asparagus salad, pot-roast chicken and chocolate terrine

Michel Roux Jr
Michel Roux Jr serves up asparagus, roast chicken and a mouthwatering chilled chocolate terrine  - Andrew Crowley

These recipes epitomise  good home cooking: simplicity, seasonal ingredients – and no messing about. A roast chicken is the kind of thing I cook for my family at this time of year. We’ll have asparagus to start, too – and there’s always chocolate for pudding.

A lot of this meal can made before the event – the chocolate terrine, for example. It’s versatile, too – I’ve been known to put mini Easter eggs through it so when it’s sliced, it looks like a gala pie. The children always like that.

Asparagus salad with herb vinaigrette and bacon

Credit: Andrew Crowley

SERVES

4 - 6

INGREDIENTS

  • 8-12 asparagus spears per person
  • 60g smoked streaky bacon per person, cut into 2cm x 3mm strips
  • Extra virgin olive oil
  • 2 thin slices of smoked streaky bacon per person
  • A little red wine vinegar
  • Fresh chervil, tarragon and chives, to garnish

For the herb vinaigrette (makes about 500ml)

  • 2 egg yolks
  • 1 tsp Dijon mustard
  • 1½ tbsp tarragon vinegar
  • 150ml extra virgin olive oil
  • 300ml vegetable oil
  • 15g each of chives, flat-leaf parsley and tarragon, chopped

METHOD

  1. Start by preparing the herb vinaigrette. Put the egg yolks in a blender with the mustard, vinegar and some salt and pepper, and blend at high speed, slowly adding the oils, a little at a time.
  2. After one third of the oils has been incorporated, add the herbs. Continue to blend, adding the oil a little at a time. The vinaigrette should have the consistency of pouring cream; if the mixture becomes too thick add a few drops of cold water to the blender.
  3. If you want to remove the herbs, pass the vinaigrette through a fine sieve. This can be kept in the refrigerator for up to two weeks.
  4. To peel the asparagus, lay the spears flat on a work surface and, using a vegetable peeler, start peeling 3cm down from the tip. The flesh should be white when peeled.
  5. Trim the asparagus spears to 9cm lengths, tie in bundles of 10 and cook in boiling salted water (asparagus should not be overcooked, but should definitely not be undercooked, as it has a slightly unpleasant taste if crunchy).
  6. Refresh the asparagus in ice-cold water, then drain.
  7. Blanch the bacon strips by placing in cold water and bringing to the boil. Drain on kitchen towels, then fry in a little olive oil until beginning to turn golden and crisp.
  8. Grill the slices of bacon.
  9. Roll the asparagus in a little olive oil, red wine vinegar, and a little salt and pepper.
  10. Arrange on serving plates in a star shape, sprinkle the lardons over the asparagus and place two slices of grilled bacon on top. Finally, drizzle the vinaigrette around the plate and decorate with a few fresh herbs.

Pot-roast chicken with mustard

Credit: Andrew Crowley

I like to use several different mustards here, as each adds its own character and flavour to the finished dish.

SERVES

2 - 4

INGREDIENTS

  • 50g unsalted butter
  • 2 tbsp vegetable oil
  • 1 x 1.6kg free-range chicken
  • 200ml dry white wine
  • 300g button mushrooms, wiped
  • 100ml Cognac

For the sauce

  • 1 tbsp unsalted butter
  • 1 tbsp flour
  • 500ml milk
  • 200ml crème fraîche
  • 2 tbsp grain mustard
  • 1 tbsp strong Dijon mustard
  • 2 tbsp Savora mustard
  • 1 bunch of fresh tarragon, finely chopped

METHOD

  1. Preheat the oven to 200C/Gas 6.
  2. Melt the butter and vegetable oil in a roasting pot or flameproof casserole dish on the hob. Season the chicken then add it to the pot and colour it on all sides.
  3. Transfer the pot to the oven and roast for 1 ¼ hours, but every 15 minutes turn the bird, baste it and add some white wine until you’ve used up all the wine.
  4. Once the chicken is cooked, take it out of the pot and set it aside to rest.
  5. Slice the mushrooms, add them to the pot and cook them for two to three minutes. Pour in the Cognac and flambé briefly, then set aside to keep warm.
  6. For the sauce, melt the butter in a heavy-based pan, stir in the flour and cook for three minutes. Pour in the milk, whisking well, bring to the boil and cook for seven to eight minutes.
  7. Stir in the crème fraîche then take the pan off the heat and whisk in the mustards and chopped tarragon. Add the mushrooms and any liquid from the roasting pot to the sauce. Do not boil the sauce again or it may split and taste bitter.
  8. Joint or carve the chicken and serve with the mushroom sauce. You need nothing more than a few vegetables and a twirl of egg noodles to go with this.

Salted almond chocolate terrine

Credit: Andrew Crowley

Rich, dark and delicious, and easy to make as there is no baking involved.

SERVES

8

INGREDIENTS

  • 200g sultanas
  • 2 tbsp dark rum
  • 400g extra bitter chocolate (Valrhona or Amadei)
  • 250g butter
  • 150g golden syrup
  • 2 eggs
  • 100g good-quality salted almonds, left whole
  • 100g digestive biscuits, broken

METHOD

  1. Put the sultanas in a saucepan, cover with cold water and quickly bring to the boil. Drain and return the sultanas to the pan. Add the rum, cover and leave to cool.
  2. Melt the chocolate gently in the microwave or in a bowl over simmering water. Melt the butter and golden syrup together. Once everything has melted, slowly mix them together and add the eggs. Fold in the sultanas along with any rum remaining, the almonds and biscuits.
  3. Pour the mixture into a terrine lined with cling film. Chill for at least six hours or overnight, and slice with a hot knife.

 

RegisterLog incommenting policy

By using Yahoo you agree that Yahoo and partners may use Cookies for personalisation and other purposes