Pumpkin velouté with chicken wings, apples and almonds

  • Starter
  • medium
  • 4
  • 8 hours 30 minutes, incl. preparation


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Pumpkin velouté

Chicken wings

Poached apples

To plate

  • 100g of amaretto biscuit
To make the velouté, peel and seed the pumpkin, then cut into 1 ½ cm cubes
Sweat the diced pumpkin in the butter over a low heat, and don’t let it colour. Remove the lid and cook the pumpkin until soft and dry
  • 100g of butter
Bring the chicken stock to the boil. Add the hot stock to the pumpkin, and bring it back to the boil. Add the Parmesan cheese and remove from the heat
  • 300ml of chicken stock
  • 100g of Parmesan
Blitz in a blender then sieve twice through a fine chinoise. Season with truffle oil, salt and pepper
To make the chicken wings, blitz the salt, peppercorns, coriander seeds, star anise, thyme and rosemary in a food processor until combined but not too fine a powder
Trim the winglet bones and drumettes off the wings, leaving just the centre section. Square off the bones at either end with a knife
Sprinkle the wings with the salt marinade. Cover and marinate for 4 hours in the fridge
Heat the oven to 110°C/Gas mark 1/4. Wash the salt off the wings with cold water and dry on a cloth. Tip into a pan
Melt the duck fat and pour over enough to cover the wings. Cover the pan, and cook for 2 ½ - 3 hours until tender
When the wings are cool enough to handle, push out the two bones from the middle of the wing, keeping the wing whole
Chill until cold and set firm. Trim into perfect squares. Place the chicken into a non-stick pan skin side down and cook until the skin is golden and crisp
  • 1 knob of butter
To make the poached apples, cut the apples into wedges and trim off all the sharp edges off so they look banana shaped
Bring the water, amaretto, sugar, cinnamon and vanilla to the boil. Add the apples and poach for 5 minutes until the fruit is soft and tender
  • 400ml of water
  • 100ml of Amaretto
  • 100g of caster sugar
  • 1/2 cinnamon stick
  • 1 vanilla pod
To serve, heat the soup and pour it into soup jugs. Divide the crispy chicken wings between the bowls
Add a glazed apple on top of each wing and crush the amaretto biscuit over everything to finish. You may wish to add a little more truffle oil if you like. Pour the soup at the table
  • 100g of amaretto biscuit
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