Poached Marron, Taramasalata and Chicken Skin – Chef Recipe by George Calombaris
If you want to get fancy, source some marron to go with your taramasalata. It’s such a delicious com...
8 chicken breast pieces (75g each)
1/2 tsp ginger paste
1/2 tsp garlic paste
1 Tbs yoghurt
3 Tbs thickened cream
1 Tbs oil
25g shredded cheddar cheese
5g white pepper
5g black pepper
5g freshly ground cardamom
1 Tbs freshly ground cashew powder
Butter for basting
Clean the chicken and cut the pieces into bite size, roughly 75g each. Add ginger and garlic and rub the chicken pieces with the mixture, set aside for 15 minutes.
Add thickened cream to a bowl, along with yoghurt, shredded cheddar cheese, oil, white and black pepper, cardamom and cashew powder. Add chicken and set aside for 3 hours.
Preheat oven to 160 C. Skewer the chicken pieces an inch apart and place on a grill tray.
Place an oven tray underneath to catch the drippings.
Cook for about 7 minutes. Remove skewers and baste with butter, cook for another 7 minutes and then rest for a further minute before serving.
Garnish with micro herbs and a lemon wedge.
Recipe provided by Urban Tadka