Friday, June 1, 2012

Ski series - Recipe: Crispy Chicken Skins, garnished w/ Nasturtiums and Cress Shoots



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 : )

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!
Check out the new menu here : )



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!
 

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