Charred Cornish Hen Leg, Confit Drumstick, Yam Point Neuf, Curried Yogurt, Pickled Red Onions, & Coriander


*This recipe was created for 4 servings. To adjust the serving quantity, enter a new yield (4 to 1,000 servings) then click resize. As with any recipe, changing the quantity may affect flavor intensity. Please adjust ingredients according to your taste.

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IngredientsQuantities
Cornish Hen Leg
Cornish hen legs 4
Olive oil 10 g
Club House Sea Salt, French Mediterranean 5 g
Club House Pepper, Black Cracked 2 g
Club House Piri Piri 5 g
Spice Mixture
Club House Piri Piri 5 g
Club House Fennel Seed 1 g
Club House Coriander Seed, Ground 1 g
Club House Pepper, Black Whole 1 g
Sherry Gastrique
White Sugar 100 g
Apple Cider Vinegar 200 g
Club House Coriander Seed, Ground 10 g
Club House Cardamom, Ground Decorticated 4 g
Curried Yogurt
Yogurt 300 mL
Sour cream 100 mL
Mayonnaise 100 mL
Thai Kitchen Red Curry Paste 60 mL
Club House Coriander Seed, Ground 3 g
Club House Pepper, Black Whole 2 g
Club House Piri Piri 2 g
Club House Sea Salt, French Mediterranean 6 g
Lemon juice 2 mL
Lime juice 1 mL
Yam Point Neuf
Yams, whole 2 each
Club House Sea Salt, French Mediterranean 1/2 tsp
Club House Pepper, Black Cracked 1/2 tsp
Olive Oil 1 tbsp
Crispy Chickpeas
Canned chickpeas 1 each
Club House Smoked Paprika 2 g
Club House Piri Piri 1 g
Club House Sea Salt, French Mediterranean 2 g
Yam Chips
Yam 1 each
Club House Sea Salt, French Mediterranean 2 g
Pickled Red Onion
Red onion 1 each
Club House Sea Salt, French Mediterranean 2 g
White wine vinegar 2 cups
Sugar 1 cup
Club House Coriander Seed, Ground 10 g
Club House Cardamom, Ground Decorticated 4 g
Garnish
Snipped Living Coriander 6 pieces
Flowering Watercress 3 pieces

Instructions

This recipe was created for Club House for Chefs by: Ben Miller, Chef at West Restaurant in Vancouver.

For the Sherry Gastrique: Prepare gastrique. Add white sugar, apple cider vinegar, Club House Coriander Seed and green cardamom to medium sauce pan and reduce by half, over medium heat.

For the Spice Mixture: Grind Club House Piri Piri Seasoning, Club House Fennel Seed, Club House Coriander Seed, and Club House Black Pepper, Whole.

For the Charred Cornish Hen Leg & Confit Drumstick: Cut thighs off drumsticks, toss raw chicken in oil and seasonings. Vacuum seal thighs in one bag, and drumsticks in another bag. Cook sous vide at 140 degrees Fahrenheit for 20 minutes. Remove drumsticks from sous vide, peel off chicken skin and pat dry, roll drumstick in ground spice mixture. Remove thighs from bags, pat dry and caramelize skin on charcoal grill. Brush with sherry gastrique and season all with Club House Sea Salt, French Mediterranean.

For the Curried Yogurt: Toast spices and blend in spice grinder until smooth. Combine all in mixing bowl and whisk until smooth. Adjust seasoning if needed.

For the Yam Point Neuf: Cut yams into bars (4 cm long, 1cm wide 1cm tall). Season yams and coat in olive oil. Roast in oven until cooked 60%, blanch in deep fryer for 1 minute at 300 degrees Fahrenheit. Cool until ready to serve. Deep fry for 3 minutes at 360 degrees Fahrenheit until crispy.

For the Crispy Chickpeas: Remove Chickpeas from can, rinse, and dry. Once dry, deep fry them at 350 degrees Fahrenheit until crispy and bubbling in deep fryer stops. Remove and toss in remaining spice mixture.

For the Yam Chips: Cut yams into a bar shape and slice thinly on mandolin. Blanch for 30 seconds in water until soft. Dry and deep fry at 300 degrees Fahrenheit until bubbling stops and crispy.

For the Pickled Red Onion: Cut the red onion into 1 cm thick slices. Salt heavily for 20 minutes, rinse under cold water for another 20 minutes. Boil vinegar, sugar and spices and pour over onions and let cool at room temperature.

For Serving: Plate dots of spiced yogurt randomly across plate, leaving space in the centre-of-the-plate. Dust the plate and dots with Club House Piri Piri Seasoning. Stack yam point neuf off to one side of plate. Trim the edges of the chicken thigh and cut it into two square pieces. Arrange the chicken thighs and drumstick at opposite ends of the plate forming a square with the yams. Fill space with pickled red onions and watercress, being sure to leave space in the centre-of-the-plate to form the wreath. Arrange the yam chips gently around the circle, finish by garnishing with the coriander and crispy chickpeas.

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