This is the day to celebrate all things Boro related as we support our local team through the play-off final against Norwich today, so we are shouting ‘Up the Boro’!
With their full focus on getting to the Premiership, we’re looking at all the ways we can enjoy food while supporting the team, so have come up with a take on the much loved Boro Parmo!
One of the most quintessential Middlesbrough “icons” is the parmo. Delicious, hearty and real comfort food, these are famous all over the world. Who doesn’t enjoy the crispy, breaded outer coating, coupled with creamy and delicious béchamel sauce and the succulent chicken (or pork) sandwiched between?
We can’t think of a better way to support Middlesbrough than by tucking in while they play – maybe it will bring them luck. We can try anyway! So here’s to Boro, good luck and hopefully we’ll be tucking in again when they are playing in the Premier League next season?
Here’s a recipe for a deconstructed modernist chicken parmo. We have done the following:
• Use transglutaminase enzyme to glue meat together. Very unique ingredient used for producing consistent results in meat joints and used in high end establishments etc. Also classic way of poaching meat
• Creamed cabbage – very rich and indulgent as per classic French way of making a la crème
• Chilli sauce made with caramel base – totally balanced in terms of sweetness, sourness and spice
• “Fry free” breadcrumbs – you can use in other dishes and bake instead of frying
• Cheese emulsion – American cheese or process cheese. Supper soft and silky. There is no starch in the recipe so ultimately there is nothing to mask the flavour of cheese
• Fries – blanching method with added sugar and salt. The sugar is present in the skin of potatoes so we just add back to round up the flavour of humble spud
Composed of:
1 . Ballotine of chicken – made of chicken breasts naturally glued with transglutaminase.
Inspiration from Wylie Dufresne – chef exploring the properties of meat glue in his restaurant
Ingredients:
• Chicken crown – free range and corn fed preferably
• Approximately 30g of transglutaminase powder (Activia powder is fine)
Methodology:
• Gently remove the skin from the crown. Next remove the wish bone and separate the chicken breasts.
• Flatten the whole chicken skin on top of the cling film; sprinkle with meat glue on the inside (you should wear protective gloves if possible) – use metal sieve for sprinkling. Sprinkle meat glue between chicken breast and press together.
• Wrap compacted chicken breasts around the chicken skin. Make sure there is a sufficient amount of meat glue so it can work its magic. Finally wrap assembled ballotine in cling film.
• Rest for 8-12h so enzymes have enough time to bond meat proteins together.
Cooking method:
• Bring sauce pan filled with water to the boil.
• Immerse ballotine in simmering water and poach for approximately 25 minutes. The cooking time will depend on the meat thickness. Usually 25 minutes is enough for double breasted ballotine.
• Remove from the water and let it rest for 5 minutes.
• Dry on the kitchen towel and transfer ballotine to the frying pan. Caramelise for a few minutes by frying in butter and olive oil. Alternatively you can place the ballotine in the deep fat fryer to evenly caramelise and crisp up the skin.
• When serving – slice the ballotine into round slices and season with freshly ground white pepper and sea salt (Maldon brand is superb).
2. Creamed cabbage
Ingredients:
• 150g 5-7mm diced carrots
• 50g g 5-7mm diced butternut squash
• 1-2 bay leaf
• 40g of unsalted butter
• 250g finely sliced savoy cabbage
• 1tbs of Dijon mustard
• 200g double cream
• 5g of fresh or 1g of dried herbs de Provençale
• 0.5g or pinch of cayenne chilli
• Salt and pepper to taste
Methodology:
• Melt the butter
• Cook carrots first for 6-8min then add the squash and cook for further 4min
• Add double cream and bring to a simmer
• Finally add the remaining ingredients and simmer for 4min
• Decant and chill or serve straight away
3. Mozzarella and cheddar cheese emulsion
Ingredients:
• 200g grated cheddar cheese
• 200g grated mozzarella cheese
• 300g single cream
• 15g of sodium citrate
• Fresh thyme leafs – ½ tsp
Methodology:
• Bring the single cream to a simmer
• Add the grated cheeses and thyme
• Stir continuously and add the sodium citrate
• Let it cook and bring to a simmer
• You will observe the texture change to silky, smooth consistency
• Decant and chill the cheese
• Cut up in to round circles to simulate cheese slices
4. Toasted Cheesy Breadcrumbs
Ingredients:
• Fresh white bread (use stale if you wish but reduce the baking time)
• 50g Unsalted butter or olive oil
• 2-4 garlic cloves
• 50-70g of grated parmesan cheese
• 1-2 tsp of chopped flat leaf parsley and pinch of lemon zest
Methodology:
• Blend the garlic and oil/butter first (use food blender)
• Add the remaining ingredients and blend until combined
• Spread the mixture onto a baking tray and bake for about 20 – 25 minutes at 180C. Reduce the cooking time if using stale bread crumbs.
• Shuffle crumb around during baking for even browning
• Finally add the grated parmesan and stir thoroughly until combined
• Cook for another 10 minutes taking care not to burn the crumb
• Make sure your crumb is crisp and toasted
5. Spicy chilli sauce
Ingredients:
• 300g white sugar
• 300g water
• 300g pickled red jalapeno chillies (drained)
• 10g paprika
• 30g grated garlic or finely chopped
• 30g of lemon and lime juice – freshly squeezed
• 60g light soy sauce
• 50g mango chutney
• 3g allspice
• 40g grated or finely chopped ginger
• 40g tomato puree
Methodology:
• Make up a light caramel first with white sugar by gently melting it until golden brown in colour
• Add the remaining ingredients to the sauce pan when caramel is ready – taking care as it may splash
• Bring to a simmer and let it cook for 10-15 minutes on a low heat
• Blend until smooth and chill
6. Crispy fries
Ingredients:
• 500g of portioned potato fries – about 7-10cm long and 0.5cm thick. Use Maris piper or king Edwards if possible
• 4 tbsp corn flour
• 10g sugar and salt for blanching potatoes
• Vegetable oil for frying
• Vinegar powder and sea salt to season
Methodology:
• Cover the portioned raw potato fries with water and add the sugar and salt. Simmer for 10 minutes until just boiling
• When potatoes are tender, decant and let them cool down
• When cold cover them in corn flour and shake the excess
• Heat up either deep fat fryer or wok to 180C
• Fry the fries in batches until brown, caramelised and crisp – season with powdered vinegar and salt before serving
Final assemble:
• Cover sliced chicken ballotine with cut up even circles of cheese emulsion and oven bake for few minutes until the chicken meat is warm and cheese is melting.
• Place on top of creamed cabbage and sprinkle with toasted breadcrumbs
• Serve with small quantity of chilli sauce dragged on the plate and fries on the side
About Neil Shaefer
Marketing & Communications Executive of SK Foods.
Your food. Our Passion.
