Ingredients:
Serves 4-6
For the soup:
1 Leftover roast chicken carcass with 100g of cooked roast chicken meat, shredded
1800ml Water
2 Bay Leaves
200g Chorizo, diced
75g Butter
1 Onion, diced
2 Sticks of celery, diced
500g Sweetcorn nibs, fresh or tinned
400g Peeled, chopped potatoes
3 Cloves of garlic
1.25 tsp Salt
0.5 tsp Ground white pepper
To garnish, some sliced spring onion and picked oregano leaves.
For Brioche:
450g Strong white Bread Flour
10g Dried Yeast
100g Chorizo fat, reserved from cooking the chorizo
120g Butter, diced and softened
5 Eggs
1 tsp Salt
2 tblsp Caster sugar
100g Grated Manchego Cheese
1 Egg yolk mixed with a splash of milk to glaze the tops.
Method:
For the brioche:
- Starting the day before you want to serve the dish, Preheat an oven to 150 degrees C ( 300 degrees F) gas mark 2.
- Put the diced chorizo in an oven tray and put in the oven for 25 minutes until lightly roasted and all the fat has come out of the it.
- Remove the chorizo from the oven and drain the fat into a bowl, reserving the cooked sausage for the soup and the fat for the brioche, weigh the fat, you should have about 100g but if you havent top up with a little olive oil to get 100g. Allow the fat to cool and solidify.
- In a large mixing bowl, mix the flour, yeast, salt and sugar. Add the 5 whole eggs and mix until you form a solid dough.
- Add the chorizo fat and mix until incorporated.
- Add the butter a cube at a time constantly mixing until all the butter is incorporated, you should have a sticky dough.
- Either put the dough on a stand mixer with a dough hook and mix on a medium speed for 5 minutes or knead by hand for 10 minutes until the dough is smooth.
- Put the dough in a lightly oiled bowl, cover and leave at room temperature for 1 hour before putting in the fridge overnight.
- The next day, grease the sides of a 12 slot muffin tin. Cut squares of baking parchment and line the holes.
- Remove the dough from the fridge and cut into 12 pieces, roll each piece into a ball trying to fold inwards to create a smooth outer surface.
- Put the balls into the lined muffin tin and leave at room temperature for 2 hours or until the balls have doubled in size.
- Preheat the oven to 165 degrees C ( 325 degrees F) gas mark 3
- When the balls are doubled in size and look ready to go in the oven, brush them with the egg yolk and milk mix and sprinkle a little manchego on top.
- Bake for 25 minutes or until the buns feel ready and lighter to pick up.
For the Soup:
- Take the chicken carcass and place in a large saucepan, if you roast onions and garlic with your chicken add these too, this will improve the flavour. Add the bay leaves and the water.
- Bring to the boil and simmer for an hour, strain through a colander, save the liquid and discard everything else. Skim off any fat that forms on the top the stock and also discard.
- In another sauce pan add the butter, onions, celery, garlic and potatoes. Cook on a gentle heat with the lid on, stirring regularly, try not to let the veg brown. Cook until the potatoes are beginning to soften.
- Add the chicken stock ( there should be about 1500ml), salt and pepper and the sweetcorn nibs and bring to a simmer for 20 minutes.
- When all the veg is soft, transfer to a food processor and blend until smooth.
- When blended, push the soup through a sieve into a saucepan and add the cooked chicken, warm through until the chicken is thoroughly re-heated.
- Warm the chorizo in the oven or in a pan and sprinkle over the soup along with the spring onions and oregano leaves.
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