Recipe Feature - Bar 166's Head Chef james Key

December 2004 and has been hugely popular due to the great taste and simplicity of the meals that are served. The mastermind behind a lot of the food is James Key who moved from the head chef position at the well known Devonshire Arms to be with Bar 166 and Bistro from the start, including the design stages of the restaurant.

If you've not been already you must make a trip to Bar 166 to try the Chicken and White Truffle Sausage, and then compare it with your own effort!

 

 

 

 

Homemade Chicken and White Truffle Sausage - Serves 4 people

2 x skinless chicken breasts
2 x egg whites
25g tarragon
1tsp white truffle oil
Salt & pepper

Method

Dice the chicken breast and put into a blender. Blitz the chicken and add the egg whites, tarragon, truffle oil and a healthy pinch of salt and pepper. Continue to blitz until the mix is smooth.

Take a quarter of the mix and roll into a sausage shape, then wrap it in cling film. Repeat this until the mix is finished. Poach in boiling water for eight minutes then take the sausage out of the water leaving the cling film on. At this stage you could refrigerate the sausage until you are ready to serve it.

Finish the sausage by removing the cling film and putting it into a frying pan with a knob of butter, and cook until golden brown.

Serve with buttered leeks and red wine sauce.

Contact Details

BAR 166 HORSFORTH
166 Town Street
Horsforth,
Leeds
LS18 4AQ

T: 0113 258 2661
W: www.bar166.co.uk