This tasty little number is something that one of the
chefs I was living with in Verbier rattled off at me while we were sat
on the balcony of our digs. In fairness I changed it a little to make it look nicer : )
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| amuse bouche - crispy chicken skins with cress shoots |
Sounded nice so I gave it a try. Works for cured meats and sausages, pancetta, Parma ham, bacon, chorizo, pave etc. A honey coating works well with the bacons, and depending on what you're serving, they make a really tasty garnish or amuse bouche. Adjust the cooking time and temperature if you have thicker slice - longer and lower!
Simon Fernandez now runs ferdiesfoodlab a Supper Club in London - Aldgate East at Toynbee hall,
follow his new blog and the rest of this recipe here . . .
Check out what people are saying about it HERE!
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| balcony view from our digs in Verbier |
Simon
Fernandez now runs ferdiesfoodlab a Supper Club in London - Aldgate East at Toynbee hall, follow his new blog here www.ferdiesfoodlab.co.uk check out
what people are saying about it HERE!
