Recipes
Remove the supremes from the chicken (remove the skin and set aside). Combine the peanut oil, lime juice, chilli, turmeric, ginger and chopped coriander. Marinate the supremes for 2 hours, then blend. Add the egg white, salt, tandoori masala and curry. Push the mixture through a drum sieve. Incorporate the very cold cream. Carefully pipe into hollow flexipan moulds, starting with the edges and finishing in the middle, cover with cling film and steam at 100°C for 5 min. Chill in a blast freezer, remove from the moulds and freeze.
Soften the gelatine in cold water, whip 1/5th of the cream and heat the remainder. Once it comes to the boil, add the gelatine. Leave to cool until at room temperature then add the yoghurt, which has been beaten, and the whipped cream, a little at a time. Add the lemon juice then correct the seasoning with salt. Set aside in a piping bag fitted with a star shaped nozzle no 8. Refrigerate.
Remove as much fat as possible from the chicken skin, season with salt, position between two baking sheets (lined with greaseproof paper) and bake in the oven at 180°C for 6 min. Prepare the coating: reduce the honey and soy sauce until of coating consistency. Use a rolling pin to thin out the skin until of an even thickness. Cut the crisps into triangles whilst hot, place on a baking sheet covered in greaseproof paper then, using a pastry brush, add the coating, sprinkle over the sesame and poppy seeds and bake at 180°C for 1 – 2 min.
Combine the curry and clarified butter. Using a pastry brush, coat both sides of the tortillas. Cut out small evenly sized squares, 2 mm larger than the size of the mousseline. Position between two baking sheets (lined with greaseproof paper), and bake in the oven at 180°C for approximately 8 min. The tortilla squares should be golden and crisp. Set aside in an airtight container with calcium chloride.
Cut the lemon peel into a 1.5 cm long thin julienne and blanch 3 times. Combine the lemon juice, sugar and water then gently candy until the peel becomes translucent.
Position the mousseline squares on top of the tortilla base then pipe yoghurt mousse into the hollow part of the square using a star shaped nozzle. Add a chicken crisp triangle, two juliennes of candied lemon, in a cross shape, and sprinkle over a little tandoori masala.
