Stuffed Chinese Pea Pods

Crisp Squab Parcel with Foie Gras, Crumbed Zita Marcaroni, Chinese Pea Pods, Jus by Masterchef Philippe Clergue

Описание:

Recipes by Chef Philippe Clergue, Masterchef performed at the Masterclass on the occasion of the 2007 World Gourmet Summit.

About Chef Philippe Clergue:
Philippe Clergue received his professional culinary training in Toulose where he obtained the "Certificat d'Aptitude Professionelle" in Cuisine and the Hotel Professional Diploma. He was also with the team of chefs at notable Michelin-starred restaurants like Relais de la Poste and Relais de Saulx, before opening his own restaurant L'Auberge de la Toison d'Or in 1990. Clergue is now part of the elite teaching staff of Le Cordon Bleu Paris since May 2006.

Download the recipe at http://www.worldgourmetsummit.com/wgs...

Copyrights of Peter Knipp Holdings Pte Ltd. http://www.asiacuisine.com, http://www.worldgourmetsummit.com

You'll Need:

1/2 pound Chinese pea pods
3 ounces cream cheese, softened
1 (5 ounce) jar blue cheese spread
Milk

Procedures : Wash pea pods, but do not stem. Blanch in boiling water for 30 to 60 seconds. Drain and chill. Combine and beat cream cheese, blue cheese spread, and enough milk to make a medium-stiff filling.

When ready to serve, cut a tiny slit in each pea pod near the stem end. Place cheese filling mixture in a pastry tube fitted with a No. 2 (fine writing) tip. Ease tip into the slit and fill the pea with cheese mixture. Do not overfill or pods will split. Serve chilled