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Bollito misto
- Prep time:
- 30 mins
- Cook time:
- 3 hrs
- Serves:
Cook up an Italian feast with Theo Randall's poached chicken, beef, tongue and sausage spiked with salsa verde and horseradish sauce
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Ingredients
- 1 whole chicken
- 1 head Celery, roughly chopped
- 4 Carrots, roughly chopped
- 1 handful stalks Parsley
- 1 calve's tongue
- 500g salt beef brisket
- 1 cotechino Sausages, (spicy Italian sausage)
For the salsa verde
- 50g Parsley, chopped
- 50g Basil, chopped
- 50g Mint, chopped
- 50g Rocket, chopped
- 1 tsp Dijon Mustard
- 2 tsp capers
- 4 tinned anchovies, in oil drained and chopped
- 1 dash of red wine vinegar
- 250ml Olive oil
For the horseradish sauce
- 4 tbsp grated fresh horseradish
- 6 tbsp Crème fraîche
- 1 1/2 tsp red wine vinegar
To serve
Method
1. Poach the chicken in water with the celery, carrots and parsley stalks for 45 minutes or until there is no blood left in the legs.2. Poach the tongue for 2-3 hours or until tender, the salt beef brisket for 3 hours and the cotechino in its foil pouch for 30 minutes.
3. For the salsa verde: mix all the ingredients together in a bowl.
4. For the horseradish sauce: mix together all the ingredients and season with salt and pepper.
5. To serve: slice the chicken, tongue, beef and cotechino. Arrange on a large platter and pour over some reduced seasoned chicken stock and serve with boiled carrots and celery, spinach and lentils. Serve the salsa verde, mostarda di Cremona and horseradish sauce in ramekins on the side.
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