Chive oil
- 800g Chives
- 1 Litre Rapeseed oil
Hen of the Woods
Ingredients
Chive emulsion
- 72g Pasteurised egg yolk
- 75ml Cider vinegar
- 75ml Water
- 750ml Chive oil
Mushroom Dashi Infused Stock
- 2500g Pork stock
- 20g Kombu
- 100g Mixed dried mushrooms (shiitake, oyster, porcini, hen of the woods)
Dashi
- 2500g Infused stock (See Above)
- 100g Sugar
- 150g Mirin
- 150g Soy sauce
- 15g Salt
Mushroom ketchup
- 16 individual Portobello mushrooms
- 200g Butter
- 6 Shallots
- 500g Light muscovado sugar
- 400ml White wine vinegar
- 250ml Double cream
- 1/2 teaspoon Xantham gum
Chicken fat and yeast crumb
- 100g Yeast
- 200g Panko
- 50g Chicken fat
For Serving
- 200g Hen of the woods
- 1 Head pak choi
- Chopped chives
Method
Chive oil
Blend both together until it reaches 70°c in the thermo for 3 mins.
Leave to hang in muslin.
Chive emulsion
Place egg yolks, water and vinegar in the thermo and blend for 1 minute.
Slowly drizzle in the oil and season.
Mushroom Dashi Infused Stock
Bring all ingredients to the boil and infuse over night.
Dashi
Gently warm the infused stock up and pass through muslin cloth.
Add the other ingredients and pass through muslin again.
Mushroom ketchup
Roughly dice the mushrooms and finely slice the shallots.
Sweat the shallots in butter then add the mushrooms and cook out.
Add the sugar and vinegar and reduce by half.
Add the cream and reduce by half again.
Blend, add the xantham and pass.
Chicken fat and yeast crumb
Break the fresh yeast into crumbs and place on a baking mat. Bake at 210ºC until its crisp, then leave to cool and blend to a powder.
Heat the chicken fat in the pan then toast the panko until golden brown.
Mix the panko with some of the yeast powder and salt to taste.
Serving
Chiffonade the pak choi then cook in foaming butter.
Break the hen of the woods into 50g portions. Gently fry them in oil then baste them in foaming butter.
Spoon the yeast crumb on top of hen of the woods and a sprinkle of chives
In these challenging times…
The Staff Canteen team are taking a different approach to keeping our website independent and delivering content free from commercial influence. Our Editorial team have a critical role to play in informing and supporting our audience in a balanced way. We would never put up a paywall and restrict access – The Staff Canteen is open to all and we want to keep bringing you the content you want; more from younger chefs, more on mental health, more tips and industry knowledge, more recipes and more videos. We need your support right now, more than ever, to keep The Staff Canteen active. Without your financial contributions this would not be possible.
Over the last 12 years, The Staff Canteen has built what has become the go-to platform for chefs and hospitality professionals. As members and visitors, your daily support has made The Staff Canteen what it is today. Our features and videos from the world’s biggest name chefs are something we are proud of. We have over 500,000 followers across Facebook, Twitter, Instagram, YouTube and other social channels, each connecting with chefs across the world. Our editorial and social media team are creating and delivering engaging content every day, to support you and the whole sector - we want to do more for you.
A single coffee is more than £2, a beer is £4.50 and a large glass of wine can be £6 or more.
Support The Staff Canteen from as little as £1 today. Thank you.
