John Myers
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Pollo Fino (boned Chicken Drumsticks) with Pumpkin Puree and Cream Leek
The perfect pollo fino (boned chicken drumsticks) with pumpkin puree and cream leek recipe with a picture and simple step-by-step instructions.
Pumpkin puree
- Salt
- Pepper from the grinder
- Curry powder
- Rapeseed oil
- 800 g Hokkaido pumpkin
- Vegetable stock
- Milk
- 1 Pc. Clove of garlic
- Salt
- Pepper
- Nutmeg
- Fresh ginger
- 1 tbsp Olive oil
Cream – leek
- 1 pole Leek
- Butter
- Salt
- Pepper from the grinder
- Nutmeg
- Cream
- Freshly squeezed lemon juice
Pumpkin puree
- Preheat the oven to 200 ° C top / bottom heat. Divide the pumpkin in the middle, use a spoon to remove the inside and the seeds. Cook the pumpkin in the oven for 35-45min until soft on the middle rack.
- Scrape the soft pumpkin flesh off the skin with a spoon and place in a saucepan. Heat the saucepan, add the olive oil and garlic along with a little freshly grated ginger. Season with salt, pepper and nutmeg and then puree the whole thing using a hand blender. When pureing, add equal parts of vegetable stock / milk until you get a light puree. Keep the whole thing warm.
Pollo Fino
- Heat the Pollo Fino in a pan and season with salt, pepper and curry powder. Fry them in a little rapeseed oil until crispy.
- Cut the leek lengthways and cut small pieces out of it. Fry in a little butter, season with salt and pepper and a pinch of nutmeg. Then deglaze with a little cream, a splash of lemon juice to round off.
Serving
- Arrange everything nicely on a plate and enjoy …
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