This is a Tetsuya Wakuda recipe. Tetsuya used to cook in a kitchen the size of a closet at his restaurant in Rozelle, Sydney. It sometimes took quite a while for dishes to emerge, but no diner ever complained. To start with, it was amazing that he and his team could cook in that space and the food that emerged was so sublime that I'd wait an eternity to taste it. He used to do a blue cheese & pear bavarois that was an extraordinary quivering mound of subtle perfection. Tetsuya does a fancy version of this dish and plates it up with a style befitting his celebrated restaurant. Mine's the home cook version. The ingredients and flavours are intact, just missing the elegance of the master's presentation. This is another of those double-cooking meals - the spatchcocks are poached gently in goose fat inside freezer bags before a final grilling. Tetsuya's recipe is in his book, Tetsuya.
SPATCHCOCK WITH BREAD SAUCE, CHICKEN JUS & SOY BEANS
No comments:
Post a Comment