Rated 5 out of 5 based on 1 votes
- 4 sprigs thyme
- 1 clove finely diced garlic
- 1 L water
- 1/4 bunch coriander stalks
- 5 cloves roughly chopped garlic
- 3/4 x of kernels reserved from stock
- 2 cloves finely diced garlic
- 1 Tbls oil
- 120 ml cream
- 1 x unstrained half of veloute
- 1 small handful coriander leaves
For Chicken Wings:
1. With a sharp knife cut through each chicken wing at the joints, keeping the middle section and putting aside the other two pieces for later on.
2. Mix the garlic and thyme with enough rock salt to cover the chicken.
3. Refrigerate for 1 hour.
4. Lightly rinse the salt off the chicken with running water.
5. Place into a saucepan and cover with warm duck fat.
6. Cook on a low heat until tender, roughly 1½ hours.
7. Pull out the two bones and any knuckles that might be left in the chicken.
8. Set aside chicken meat.
1. Place all ingredients except kernels in a pot and simmer for 1 hour.
2. Leave to cool and strain, reserving liquid.
1. To blanch the corn kernels, boil enough salted water to cover.
2. Then add the kernels and blanch for a couple of minutes.
3. Strain and rinse in cold running water.
4. Reserve a small handful for garnishing.
5. In a medium pot with oil gently sweat down the onions (about 3 minutes).
6. Add the blanched kernels and garlic.
7. Cook gently for about 2 minutes.
8. Add the cream, stock and vanilla.
9. Simmer until reduced by about 2/3 (allow 30-45 minutes)
10. Season with salt.
11. Blend reduction until as smooth as possible.
12. Strain the velouté mixture, forcing it through with a spoon, reserving the solids for the puree and the liquid for the velouté.
1. Add coriander to puree and mix.
2. Set aside.
1. Place the velouté and puree in bowls and place over pots of simmering water to keep warm.
2. Spread the wings out on a baking tray and place them under a grill.
3. Once browned turn them over to crisp the other side.
4. Meanwhile heat a touch of oil in a pan and fry the flatter side of the scallops for 1 minute. This side is the upper serving side.
5. Turn scallops to complete cooking (15 seconds).
6. To plate up, place a dollop of puree on the serving plate and smear.
7. Place 3 chicken wings and 3 scallops on top of the puree in alternating order.
8. Pour the velouté in a small bowl and place to the side of the plate.
9. Place 4 or 5 leaves of coriander and a couple of corn kernels randomly on the plate.
Leave a Review
looks lovely! A gifted amateur?
Love the plating! Gorgeous