Friday, March 25, 2011

"Chicken" scaloppini with crispy Udon noodle cake

I found this recipe in Chef Tal Ronnen's awesome cookbook "The Conscious Cook" (available on Amazon) and I had to make a variation of it as Gardein, Earth Balance and Faux Chicken Stock is not available in Sweden (yet).

This excellent main course is based on Udon Noodles (precooked), Redwood's Wheat Protein "Chicken" (Soy- and GMO free), Pea Shoots and Saké sauteed Shiitake mushrooms. Tal Ronnen used Faux Chicken Broth and I've seen a few recipes where you can make your own, but until I bring some back with me on my next trip to the US, I'll use Renee Voltaire's Vegetable Stock.

Here's what you need.

Udon Noodle Cakes
  1. 4 packs of precooked Udon noodles (not pre-dried). If you can't find them in your local supermarket you can find them in Asian stores, such as HS Asien Livs in Söderhallarna, Stockholm.
  2. Olive Oil, Sea salt and fresh ground black pepper.
Pea Shoots
  1. 5 dl of packed Pea Shoots
  2. 0,6 dl Vegetable Stock
  3. 1 tablespoon Sesame Oil
  4. 2 minced Garlic cloves
  5. Sea salt
  1. 4 Redwood "Chicken"
  2. 1.25 dl unbleached all-purpose flour (optional in this version).
  3. 4 tablespoons Olive Oil
  4. 450g Shiitake mushrooms, stemmed and cut into 0,5mm slices.
  5. 2.5 dl Dry Saké
  6. 1.25 dl Renee Voltaire vegetable stock
  7. 1.25 dl Carlshamn Vegetable Butter
  8. 1 tablespoon of minced fresh Chives
Here's how it's done.

Udon Noodle Cake
  1. Preheat the oven to 95 degrees C.
  2. Make the Udon noodle cakes by frying them in Olive Oil and salt for about 3 minutes on each side (until browned and crisp)
  3. Remove to a paper-towel linded baking sheet and put the noodle cake in the oven.
  1. Cut the Redwood "Chicken" in two halves, which makes it easier when you assemble the dish. An option is to scrape off the coating and dredge the "Chicken" in unbleached flour.
  2. Cook the "Chicken" until golden brown, about 3 minutes per side.
  3. Remove to a plate and set aside.
Shiitake Mushrooms
  1. Add Olive oil to the pan and add the mushrooms.
  2. Cook for 3 - 4 minutes until softened.
  3. Add the Saké and cook until reduced by half.
  4. Add the vegetable stock and cook for 3 minutes.
  5. Remove from the stove and whisk in the Vegetable Butter one tablespoon at the time, whisking constantly so the sauce don't separate.
  6. Return the "Chicken" to the sauce and coat it with sauce.
  7. Cover to keep it warm.
Pea Shoots
  1. Sprinkle the bottom of your sauté pan with sea salt over medium heat.
  2. Add the Sesame oil and heat for 30 seconds. Do not let it smoke.
  3. Add the minced Garlic and saute for 30 seconds.
  4. Add the stock and the Pea Shoots and sauté for 3 - 5 minutes. Drain the excess liquid.
Assemble the dish
  1. Place the Udon noodle cake in the center of each plate.
  2. Top each cake with some of the Pea Shoots.
  3. Top the Pea Shoots with the "Chicken" halves.
  4. Spoon a little of the sauce over the "Chicken" and add the mushrooms.
  5. Garnish with greens and serve immediately.

This recipe is one of my absolute favorites and I can warmly recommend the Conscious Cook by Tal Ronnen and try this out.

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