FOOD & DR INK
CRISP CHICKEN THIGHS, MISO MAYO AND CAVIAR MISO PASTE BRINGS AN UNMISTAKABLE FLAVOUR TO GOLDEN CHICKEN INGREDIENTS • 430-450g boneless chicken thighs (each cut in half) • 1 large garlic clove, crushed and pureed • 100ml soy sauce • Wooden or metal skewers • Sunflower oil or other neutral oil • 200g mayonnaise (either homemade or high-quality, shop-bought) • Miso paste • Lemon • Black and red caviar (or fish roe) • Baby leaves to decorate (optional) • Black pepper STEP-BY-STEP GUIDE 1. Marinade the chicken thighs in the soy and garlic overnight. If you’re using wooden skewers, be sure to soak them in water. 2. Place a generous tablespoon of miso paste in a bowl, adding a small splash of boiling water. Stir this together to form a loose paste. Add the mayo and a little squeeze of lemon, and mix. 3. Thread the chicken pieces on to the skewers. Put on a barbecue, in a pan or in the oven with sunflower oil, until cooked and slightly crispy. 4. Place on a platter, leaving to cool a little, as the mayo will fall off if it’s too hot. Add dollops of miso mayo on top of each skewer, spoonfuls of each caviar, then decorate with the baby leaves and season to taste with black pepper.
RADISHES WITH ANCHOVY BUTTER MAKE THE MOST OF RADISH SEASON BY SMOTHERING SLICES IN A CREAMY, UMAMI-RICH ANCHOVY BUTTER
INGREDIENTS • Radishes • 300ml double cream • 5-6 anchovies – good quality • Maldon sea salt
STEP-BY-STEP GUIDE 1. Whip the cream until it curdles and separates. Gather the curd in your hand and squeeze out the excess whey (water). Place into a bowl. 2. Finely chop the anchovies and mix them into the butter, along with some Maldon sea salt. 3. Serve on a platter with the crisp radishes and extra anchovies to garnish, if you like.
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