Sat Bains butternut squash soup with chicken oysters and truffles recipe on James Martin’s Saturday Morning

Sat Bains served up an impressive butternut squash soup with chicken oysters, truffles, pickled pumpkin and Parmesan cheese on James Martin’s Saturday Morning.

The ingredients for the soup are: 250g squash finely sliced, 2 medium shallots, sliced wafer thin, 50g butter, 450g simmering white chicken or vegetable stock, Salt and pepper to taste.

For the truffle puree: 100g truffles , 40g mushroom stock , 30g brown chicken stock, 30g truffle oil, 5g squid ink , 50g sunflower oil and Salt and sherry vinegar to taste.

For the Parmesan cream: 250g Parmesan infused water (infuse with the Parmesan rinds), 5g agar, 165g cream and 35g Parmesan.

For the squash vinaigrette: 50g squash oil, 50g maple syrup, 25g lemon juice, Salt to taste, Fried Pumpkin Seeds, 100g pumpkin seeds, Sunflower oil and Salt.

For the chicken oysters: 3 chicken oysters per person (18 in total), Sunflower oil, 100g Salted butter, Salt to taste, A few sprigs of thyme, 100g reduced veal jus and Garlic.

For the pickled pumpkin: 6 slices of squash (thin end peeled and shaved on a mandolin), 50g sugar, 50g apple vinegar, 50g water and 50g black truffle sliced into batons.

See recipes by James Martin in his book titled: More Home Comforts: 100 new recipes from the television series, available at Amazon now.

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