SALAD OF CHICKEN WINGS AND SMOKED EEL by Mark Poynton

Mark Poynton

Mark Poynton

24th February 2014

SALAD OF CHICKEN WINGS AND SMOKED EEL by Mark Poynton

From roasted chicken to stuffed chicken breast, chicken recipes are vast and varied. With a range of cooking methods and flavours to choose from, chicken recipes are a great way to exercise your chef skills. Why not give the following Salad of Chicken wings and smoked Eel by Mark Poynton recipe a try? Photography by Rob Whitrow

Ingredients

  • Chicken wing
  • Smoked eel
  • Apple puree
  • 6 Breaburn apples
  • Apple caramel
  • 1 litre of good quality apple juice
  • Pickled apple
  • 2 Granny Smith apples,
  • pickling liquor with 1 part sugar, 1 part cider vinegar and 2 parts water,
  • 6 pieces of dandelion leaf
  • roast chicken dressing
  • chopped chives
  • freshly grated truffle
  • chicken dressing

Method

Chicken wing:
Cut the centre joint of 20 3 tip chicken wings cover lightly with Maldon salt and leave for 1 hour, wash the salt of the wings and place into warm duck fat in a gastro tray and confit at 80’c for 12 hours, when done remove wings from the fat and with fish tweezers remove the 2 bones in the wing joint and discard, place the wings on to a metal tray and lightly caramelize with a blow torch.
With the remaining chicken wing trimmings, roast the chicken wings at 190’c until golden brown all over, drain of excess fat and place into a pressure cooker and cover with cold water, cook the wings/stock on full pressure for 30 minutes, then pass the stock through a fine chinios and reduce by half, add 10% of the weight of the stock chardonnay vinegar and 10% rapeseed oil to make a roasted chicken vinaigrette
Smoked eel:
Fillet and skin 1 smoked eel and remove any excess fat, cut the fillets in to 30g pieces.
Apple puree:
Peel and core apples and vaccum pac cook at 95 for 30 minutes the drain blend and pass.
Apple caramel:
Reduce 1 litre of good quality apple juice until a caramel is achieved and pass and place into a squeezy bottle.
Pickled apple:
Peel and dice 2 apples, make pickling liquor with 1 part sugar, 1 part cider vinegar and 2 parts water. Cold pickle the apples by vacuum packing them on full pressure with enough liquid to cover.
To serve:
Pan fry the 2 chicken wings per serve coloured side down to finish colouring, then flip over and add 3 pieces of smoked per serve skin side down until crisp,
Pipe a swirl of apple caramel on the plate adding 5 blobs of apple puree, add 4 pieces of pickled apple and 5 pieces of raw diced granny smith, place on the chicken wings and eel, and place 6 pieces of dandelion leaf dressed in the roast chicken dressing and chopped chives, finish with freshly grated truffle and and a little of the chicken dressing.