Black chicken rice

INGREDIENTS

10 black chicken legs (drumstick and thigh, feet on)
sea salt
2 tbsp rendered chicken fat
1 whole fresh black truffle

Onion and chicken bone glaze

2 kg chicken bones
2 brown onions

Condiments

10 cm piece white radish (daikon), peeled
1 long fresh red chilli, seeds removed
5 cm piece young ginger, peeled
1 bunch chives

Crispy rice

3 tbsp rendered chicken fat
3 cups flattened rice flakes

RECIPE PREPARATION

To prepare the chicken, debone the chicken leg but keep the foot, ankle and skin intact. Clean well. Remove the thigh meat and trim any excess thigh skin. Slide a skewer underneath the leg meat and carefully remove the tendon. Flatten out the legs, skin-side down, and place a piece of thigh meat on top to replace the bulk of the bone which you’ve removed. Season with salt, then roll each leg lengthways into a firm ballotine. Wrap each leg in plastic wrap to form a tight cylinder, then secure each end with a strip of plastic wrap to create a tight seal. Cook in a sous vide or water bath heated to 62˚C for 5 hours. Remove and place in a bowl of iced water to stop the cooking process.

Meanwhile, to make the glaze, preheat the oven to 200˚C. Place the bones and onions in a deep baking dish and roast for 30 minutes or until evenly browned. Transfer to a large saucepan, add enough water to cover, then bring to the boil over high heat. Reduce the heat to low and simmer for 2 hours. Strain the stock, discard the solids, then transfer to a clean saucepan and simmer over low heat until reduced to a thick syrup. Reheat just before serving.

To make the condiments, make a deep incision lengthways down the side of the piece of daikon, then push a sliver of chilli inside (this makes it easier to grate the chilli). Finely grate the daikon and chilli together, then using your hands, squeeze out the excess moisture. Finely grate the ginger and finely chop the chives.

Just before serving, heat a little of the chicken fat in a large frying pan over medium heat. Unwrap the poached chicken legs, pat dry and fry until light golden and crisp all over.

Meanwhile, to make the crispy rice, heat the chicken fat in another large frying pan over medium heat. Add the rice flakes and stir for 3-4 minutes or until golden and crisp. Remove from the heat, season with salt and set aside.

To serve, divide the chicken and toasted rice flakes among serving plates, then pour a little glaze over the chicken. Using a truffle shaver (see Note), shave truffle all over the chicken pieces, then garnish with a small pile each of chives, ginger and chilli radish.

Comments

Buddha Noodles

INGREDIENTS 12 oz. package udon noodles 3 tbsp. smooth peanut butter 3 tbsp. soy sauce 2 tbsp. sesame oil 1 tbsp. honey 1 tbsp. lime juice 1 clove garlic, minced 2 c. Shredded chicken 2 c. broccoli florets, steamed 2 avocados, thinly sliced 2 green onions, thinly sliced 1 tsp. sesame seeds RECIPE PREPARATION In a large pot of salted boiling water, cook noodles according to package instructions. Drain noodles and rinse with cold water to cool. Return noodles to saucepan. Add peanut butter, soy sauce, sesame oil, honey, lime juice, and garlic. Stir until sauce is creamy and noodles are fully coated. If the sauce is too loose, turn heat to low and cook until the sauce has thickened, about 1 minute. Divide noodles between bowls. Top each serving with chicken, broccoli, avocado, and green onions. Garnish with sesame seeds and serve warm or at room temperature.

Veg Tagine

INGREDIENTS 1 pinch of saffron 4 Pods of garlic 4 cm piece of ginger olive oil 1 teaspoon cumin Powder ½ teaspoon cinnamon Powder 1 teaspoon ras el hanout 1 tablespoon sun-dried tomato paste 2.5 kg mixed veg, aubergines, courgettes, carrots, cherry tomatoes, red onion, butternut squash, mixed-colour peppers 1 x 400 gm tin of chickpeas 100 gm dried apricots 1 preserved lemon 300 gm couscous ½ bunch of mixed fresh herbs, dill, mint, flat-leaf parsley 20 gm flaked almonds RECIPE PREPARATION Put the saffron into a jug, cover with 500ml of boiling water and leave to infuse. Meanwhile, peel and finely slice the garlic and ginger, then place in a large casserole pan over a medium heat with 2 tablespoons of oil, the cumin, cinnamon and ras el hanout. Add the tomato paste, fry for a few minutes, stirring regularly, then pour over the saffron water. Trim and prep the veg, as necessary, then chop into large chunks, adding them to the pan as you go. Tip in the chickpeas (j

Perfect Burger

INGREDIENTS 1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean) Kosher salt and freshly ground black pepper 1 1/2 tablespoons canola oil 4 slices cheese (optional) 4 hamburger buns, split; toasted, if desired RECIPE PREPARATION Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper. IF USING A GRILL: Heat a gas grill to high or heat coals in a charcoal grill until they glow bright orange and ash over. Brush the burgers with the oil. Grill the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey. Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare (3 minutes if topping with cheese; see step 3) or until cooked to desired degree of donenes

Recipes of the world

Search This Blog