Month: February 2020

4 (4 to 5-inches long) russet potatoes (1kg)
1 tbsp fine-grain sea salt
1 tsp freshly ground black pepper.

Wash potatoes but leave the skin on. Cut the potatoes into 1/3-inch slices and then slice into 1/3-inch sticks.

Fill a large bowl with water and soak potatoes, submerged, for at least 30 minutes up to 24 hours. This will help remove the excess starch from the potatoes and keep them from oxidizing.

Remove potatoes from the water, and pat dry to remove excess water.

Heat oil in deep-fryer to 325F/150C. Working in batches, par-cook until potatoes are light brown, 6 to 8 minutes. Remove potatoes, gently shaking off excess oil and let drain on rack. Repeat until all of the potatoes are par cooked.

Raise heat of oil to 350F/180C.

Working in batches fry potatoes again until golden brown, about 2 minutes. Remove from oil, shake off excess oil, and season lightly in a bowl with salt and pepper. Repeat until all potatoes are cooked.

For the brine:

1/3 cup granulated sugar
1/3 cup kosher salt
1 bay leaf
1 tsp red pepper flakes
1 tsp ginger paste
Peel of 1 orange

For the chicken:

2kg chicken portions
2 cups all-purpose flour
1/4 cup cornmeal
1/4 cup crushed potato chips
2 tsp onion powder
1 tsp espelette pepper
2 tsp cracked black pepper
1 tsp cumin powder
1 tsp paprika powder
1 tsp ginger powder
2 tsp salt
500g buttermilk (can be substituted by plain yogurt)

For the brine:

Fill a large pot with 5 cups of water. Place the pot over high heat and bring to a boil. Add the sugar, salt, bay leaf, red pepper flakes, ginger and orange peel. Cook, stirring, until the sugar and salt dissolve, about 1 minute. Remove from the heat and let cool.

Place the chicken in a large bowl and cover completely with the cooled brine. Cover and refrigerate for 10 to 12 hours, and up to 24 hours.

Remove the chicken from the brine and pat dry with a paper towel. Set the chicken aside and discard the brine.

For the chicken:

To batter the chicken: In a large bowl, stir together the flour, cornmeal, crushed potato chips, and spices until combined. Transfer to a large shallow dish. Place another large shallow dish next to the flour mixture and add the yogurt to it. Place a wire rack or pan next to the two dishes; this will be where you set your battered chicken.

Take one piece of chicken and submerge it in the buttermilk. Lift and let any excess drip back into the dish. Roll it in the flour mixture, coating it completely. Place the battered chicken portion on the wire rack or pan and repeat with the remaining chicken.

Let the chicken dry for 20 to 30 minutes before frying.

To fry the chicken: In a large Dutch oven over medium heat or deep fryer, heat the canola oil to 350F/180C. Place a wire rack over a plate or line a pan with brown paper and set aside.

Working in batches, fry 3-4 pieces of chicken for 13-15 minutes (until internal temp if 165F/75C).
If the chicken is getting too dark, lower the heat. Once the chicken is done, remove each piece with tongs and transfer to the prepared rack or pan to drain. Sprinkle generously with salt.

250g flour
300g carrots
100g caster sugar
100g soft brown sugar
150 ml light flavoured oil (sunflower, canola, rapeseed)
3 eggs
1 orange (grated zest)
1 sachet of baking powder
1 pinch of salt

Peel the carrots, cut them into pieces and puree in a food processor.

Whisk together sugar and eggs with an electric whisk until pale and creamy. While whisking, add the oil.

Fold in the carrots and orange zest and mix with a spatula.

Sift in flour, baking powder and salt and mix with a spatula.

Pour the dough into a 24cm diameter mold and bake in a preheated oven at 175C for 40-45 minutes.

Test with a toothpick and when it is dry take out the cake and let it cool.

Cake can be served dusted with icing sugar or lightly covered with mascarpone frosting:

225g mascarpone cheese
2 tbsp powdered sugar

120g baby spinach, blanched then shocked in ice water
100g coriander leaves with tender stems
1 Tbsp. white miso
1/2 cup grapeseed or sunflower oil
1 tsp. toasted sesame oil
1 tsp. fresh lemon juice
Kosher salt
2x140g packages fresh ramen noodles (you can find them fresh at Asian grocery stores)
1 Tbsp. unsalted butter, cut into small pieces
Toasted sesame seeds (for serving)

Bring a medium pot of water to a boil.

Meanwhile, purée spinach, coriander, miso, grapeseed oil, sesame oil, and lemon juice in a blender until mixture is smooth and very green. Season with salt and pour pesto into a medium bowl.

Cook noodles according to package directions. Drain and add to bowl with pesto. Add butter and toss until butter is melted and noodles are coated in sauce.

Divide noodles between bowls and top with sesame seeds.