Charred Cornish Hen Leg, Confit Drumstick, Yam

Made with a spicy mixture of Club House Piri Piri, Fennel Seed, Black Peppercorns and Coriander Seed, Chef Ben Miller’s Charred Cornish Hen Leg, Confit Drumstick, Yam Point Neuf, Curried Yogurt and Pickled Red Onions recipe may be an eyeful but to your guests, it’ll be a magical, savoury plateful that will keep them full yet hungry for more at their next visit.

Ingredients

Procedure

1. This recipe was created for Club House for Chefs by: Ben Miller, Chef at West Restaurant in Vancouver.
2. 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.
3. For the Spice Mixture: Grind Club House Piri Piri Seasoning, Club House Fennel Seed, Club House Coriander Seed, and Club House Black Pepper, Whole.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.
9. 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.
10. 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.