Recipe of the week: The backyard of the goose that laid the golden eggs

Belonging to the world of desires and fantasy, the story of The Hen that Laid the Golden Eggs (in it’s the story of The Hen that Laid the Golden Eggs, and never The Goose that Laid the Golden Eggs) “impressed” the entire world. Who by no means fantasized of such success with that blessed hen? On this inside panorama, we mix autumn flavours and colors to lift collective imagery. We provide our patrons a journey to this fantasy world. The complexity and variety of the components and methods used on this recipe comply with the identical tips: earth, the egg… the origin.


Serves four.


four natural additional contemporary giant eggs

Cream of Jorge Island’s

100g of gritted São Jorge island’s cheese
200g of cream

Texturized mushroom inventory

500g of mushrooms
30g garlic
100g onion
50g olive oil

For 100 ml of mushroom inventory:
zero.5g of xanthan gum
1g salt

Texturized black truffle juice

80ml of Perigord black truffle juice
zero.three g of xanthan

Fried bread crumble painted with cuttlefish ink

100g of conventional Portuguese bread from
Alentejo grinded within the Bimby
10g of cuttlefish ink
zero.2 g salt
1 litre of peanut oil for frying

Hen sauce

1kg hen wings
1.four litres of mineral water

Leak straw

50g of finely julienned leak (solely the white half
with out the core)
zero.5 litres of peanut oil for frying
5g salt

Sautéed shimenji mushrooms

eight clear shimenji mushrooms
1 sprig of thyme
1 crushed garlic clover
16g of unsalted butter
80ml of mushroom inventory
1.2g salt

To complete off every serving/plate

20g of fried bread earth
1 slice of Portuguese bacon (toucinho) from
Texturized black truffle juice
Texturized mushroom inventory
Cream of São Jorge Island’s cheese
2 sautéed shimenji mushrooms
half of halved hazelnut marinated in hazelnut oil
1 purple shiso sprouts
1 inexperienced shiso sprouts
half of gold leafs
Fleur de sel to style
Freshly floor black to style
Leak straw



Wash the eggs fastidiously rubbing them with a brush. Boil the eggs S in bain- at 63°C for 35 minutes. Take away the eggs and dip them in chilly water for 10 minutes. Then place them in iced water for 50 minutes. properly and put them within the fridge.

Cream of São Jorge Island’s cheese

Warmth the cream in a small pot and add the gritted cheese. Let the cheese soften. Combine properly and pressure by means of a mesh sieve. Put apart.

Texturized mushroom inventory

Wash the mushrooms fastidiously and chop them. In a thermal backside pot, warmth the olive oil and add the mushrooms. Caramelize properly and add the crushed garlic cloves and the peeled shallot minimize into rings. Caramelize somewhat extra and add the butter. Combine properly and canopy with water. Let it boil for about one hour. Pressure the inventory by means of a sieve. Warmth once more and let or not it’s lowered by half. Add the xanthan gum (zero,5 g for every 100 ml) and blend with the blender. Alter seasoning, let it cool, and put apart.

Notice: Hold somewhat portion of non-texturized mushroom inventory to sauté the shimenji mushrooms.

Texturized black truffle juice

Add the xanthan to the truffle juice and whizz within the blender till easy. Take away the air with the vacuum machine.

Fried bread crumble painted with cuttlefish ink

Fry the bread in oil, pre-heated to 180°C, till golden and crispy. Take away and let it drain properly on
absorbent paper. Dissolve the cuttlefish ink in water and blend with the bread. properly and place it in a non-stick frying pan. Sauté the bread till it will get very crispy. Put apart. the crumble in vacuum.

Hen sauce

Clear the hen wings fastidiously and chop them. In a broad pot, warmth the olive oil till it begins smoking evenly. Add the hen wings and caramelize properly on each aspect. Add a 3rd of the water and let it dry to caramelize once more. Repeat this process yet one more and end off with the final third of the water. Let it boil for a couple of minutes and pressure the inventory. Warmth once more and let it get lowered by half. Let it cool, and put apart.

Leak straw

Warmth the oil to 140°C and fry the julienned leak till golden. Let it drain on absorbent paper and sprinkle with a pinch of salt.

Sautéed shimenji mushrooms and to complete off

Warmth the egg for 15 minutes in bain-marie at 54°C. Sauté the shimenji mushrooms with the heated olive oil, garlic, thyme, salt and pepper. Add the mushroom inventory and the butter. Warmth the cream of São Jorge Island’s cheese, the texturized mushroom inventory, and the texturized truffle juice. Warmth the hen sauce and mix with very chilly butter. On the backside of every plate, place the cream of São Jorge Island’s cheese, the truffle juice, the distilled earth, and the mushroom inventory. Add somewhat bread crumble to function base for the egg. On the edges, place the bacon and one hazelnut half. Put the egg and canopy with a gold leaf. Encompass the egg with bread crumble and season it with fleur de sel and black pepper. Add the mushrooms and the hen sauce. End off by putting the leak straw on prime of the egg and the sprouts on the edges. Serve instantly.

Thanks to José Avillez, Head Chef at Belcanto, Lisbon, Portugal, for the recipe.

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