Easiest Way to Prepare Ultimate Vol au vent : the proper way
Hey everyone, I hope you are having an amazing day today. Today, we're going to prepare a special dish, Recipe of Any-night-of-the-week Vol au vent : the proper way. It is one of my favorites. This time, I'm gonna make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Vol au vent : the proper way, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Vol au vent : the proper way delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Vol au vent : the proper way is 4-6 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Vol au vent : the proper way estimated approx 1h 30 m.
To begin with this recipe, we must first prepare a few components. You can cook Vol au vent : the proper way using 26 ingredients and 21 steps. Here is how you cook it.
This is my nephew´s favourite he could eat it everyday. It is a bit of labour but worth the effort. We Belgians love it it is on every restaurant menu. But the quality is not always that great. I left out the paris mushrooms because the children hate it. I prefer it with.
You can freez it really well. It is served in puff pastry cases mostely with fries or potato puree and a simple salad. Try it you will not be disappointed!
Ingredients and spices that need to be Get to make Vol au vent : the proper way:
- Chickenbroth
- 2 l water
- 2 stock cubes optional
- 3 carrots
- 5 skallions or 2 onions
- 1/6 seleriac or 2 sticks selery
- 10 pepercorns
- 1 piece ginger
- 2 garlic cloves
- 2 bay leaves
- 1,5 kg whole (bio)chicken
- Meat
- 300 gr minced porc already seasoned
- Cooked chicken from the broth
- Sauce
- 750 ml chickenstock you just made
- 500 ml cold milk
- 100 gr unsalted butter
- 80 gr AP flour
- 2 egg yolks
- 150 cl cream
- Juice of half a lemon
- Salt, pepper and nutmeg to taste
- Other
- 1 puff pastry case per person
- 250 gr small white Paris mushrooms
Instructions to make Vol au vent : the proper way
- Start with making the stock
- Boil the water in a large pot
- Cut all the veg in to large pieces
- Put the veg and chicken in the water. Put in the spices
- Cook for 1h 10 min
- Take out the chicken and sift the broth. Cool them both
Tip: do this on the night before. So you can degrees the broth easily - Now start with the meat.
- Get the chicken of the bone and cut or pull into bitesize peaces (not to small)
- Make small soup size balls from the mince.
Cook them in some chickenstock for 5 min
- If you add mushrooms. Cook them now in some boiling water with a scoop of flour and the juice of half a lemon (en blanc) for about 7 min. They keep there colour this way. Add them at the end.
- Now start making the sauce.
- In a large pan
Melt the butter on a low heat. Add the flour.
Cook for about 5 min. Do not let it go brown.(But you must get rid of the flour taste)
- Put in the cold milk. Do it in one go and stir well it want get lumpy I promise you. Now put in the chickenstock.
- Raise the heath slightly and let it thicken. Keep whisking it.
You want a not to thick sauce but it must hold the meat (like custard). This wil take about 5 to 10 min
- Season the sauce well add the salt, pepper, nutmeg and the juice of half a lemon
- Take the sauce from the heat.
- Make a liaison. By whisking the eggyolks with the cream.
- Add to the sauce. But first put a spoon of sauce to the liaison. Be carefull you sauce may not boil anymore.
You now have a beautiful golden smooth shining sauce.
- Put in the meat and stir gently
- Serve into warm puff pastry cases.
Nice with fries and lettuce.
- Tip!
Freez the rest of the stock. Makes great soups.
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So that is going to wrap it up for this exceptional food How to Make Quick Vol au vent : the proper way. Thanks so much for reading. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!