We’re going to make two different kind of chicken skin waffles. We’re going to make one with a classic caviar garnish and one with salt baked celeriac and apple.
The chicken skin waffles
Ingredients
- 300 g chicken skin
- 400 g chicken broth
- 90 g tapioca powder
- 2 g salt
- 6 g baking soda
- 4 g squid ink
Instructions
- First transfer the chicken skin into a saucepan and also add the chicken broth. Now bring this to a boil and let it simmer for 5 minutes.
- Then turn off the heat and separate the boiled skins from the broth.
- Now weigh 300 grams of this broth into a blender and also add 200 grams of the boiled skins, the tapioca powder and the salt.
- Now blend this till the mixture has thickened. Because of the friction the mixture will heat up and the tapioca will start to bind. Once that’s done put it through a fine sieve. Use a ladle to press it through. This will make it a lot easier.
- Now add the baking soda and mix this. Don’t add the baking soda while mixing in the blender because then it will start to soufflé and overflowed in the blender.
- Put half of this mixture in a piping bag. Then add the squid ink to the remaining mixture and mix this well. Also put in a piping bag.
- Then heat up your waffle iron.
- Now add a little bit of fat or oil and pipe a nice dot of the batter in the middle. Then close it up and turn it for 30 seconds. After that, bake till golden.
- Once that’s done let them cool down completely. Do this as well with the black chicken skin batter.
The salt baked celeriac
Ingredients
- 400 g flour
- 400 g coarse salt
- 250 g water
- 1 celeriac medium sized
Instructions
- Pour the flour onto your worktop and use your bowl to make a well in the middle. Then add the coarse salt and the water.
- Now mix this and knead it into a firm dough.
- Then flour your worktop and roll out the dough till it’s half a centimeter thick.
- Put the celeriac in the middle and covered it completely with the dough.
- Transfer it onto a metal tray and bake it at 200 °C for 1.5 hours.
- After that break the top open using the back of a knife and transfer it into a bowl. Now let it cool down completely in your fridge.
- When it has cooled down gently remove the skin. Then cut it in half and then in thick slices.
- Lay those slices on your worktop and cut them with a small round cutter. The rounds and trimmings you can keep in your fridge for later.
The celeriac cream
Ingredients
- 400 g celeriac trimmings
- 70 g cream 35% fat
- 0.25 lemon for zest
Instructions
- Transfer the celeriac trimmings into a blender together with the cream and the lemon zest. Now blend it till smooth.
The sweet and sour celeriac
Ingredients
- 1 lemon grass
- 10 g Spanish pepper
- 20 g ginger
- 200 g white wine vinegar
- 100 g sugar
- 100 g water
- 4 g salt
- 4 g cardamom seeds
- 1 celeriac
Instructions
- First chop the lemon grass. Also do this with the Spanish pepper and the ginger. Then pour the white wine vinegar into a pan and also the sugar, the water, the salt, the cardamom seeds and the chopped spices. Now bring this to a boil.
- Once it has boiled turn of the heat and let it cool down completely.
- Then take the celeriac and chop a small piece off. Clean this. Now slice it in thin slices on a mandolin. Lay those slices on your worktop and cut it with a small round cutter.
- Then blanch the rounds in some salted boiling water for around 40 seconds. Now cool them down in ice water.
- Once cold transfer them into a bowl. Then take your sweet and sour and put it through a fine sieve.
- Pour some on your celeriac rounds and let it marinate in your fridge.
The apple gel
Ingredients
- 200 g apple juice
- 100 g sugar
- 40 g tarragon vinegar
- 3 g agar powder
- 1 g gellan powder
Instructions
- Pour the apple juice into a saucepan and also add the sugar, the tarragon vinegar, the agar powder and the gellan powder.
- Mix this well and then bring it to a boil for 1 minute.
- Then pour it into a bowl and let it cool down in your fridge.
- After that transfer it into a blender and blend it into a smooth gel.
The egg yolk cream
Ingredients
- 6 eggs
- 3 g salt
- 15 g olive oil
- 30 g vegetable broth
Instructions
- Start by cooking the eggs in a sous-vide at 64 °C for 75 minutes.
- Once there cooked cool them down in some ice water.
- Then crack the eggs open and remove the egg white from the yolks.
- Now transfer the egg yolks into a blender and also add the salt, the olive oil and the vegetable broth. Blender this till it’s a smooth cream.
The crème fraiche
Ingredients
- 200 g creme fraiche
- 2 g salt
Instructions
- Transfer the crème fraiche into a bowl with the salt. Beat this with a whisk until it has thickened.
- Now transfer it into a piping bag and keep it in your fridge.
