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.

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.