Method
Kimchi Buttermilk Fried Chicken
Marinated Chicken Ingredients
- 2 thighs, skinless and debone (approx. 250g)
- 250g Meadow Fresh Cultured Buttermilk
- 5g Paprika Powder
- 4g Iodised Salt
- Chilli Flakes (optional)
Kimchi Flour Coating Ingredients
- 30g Freeze Dried Kimchi
- Edmonds Standard Grade Flour
- 60g Potato Starch
Gochujang Coating Ingredients
- 200g Honey
- 60g Gochujang Paste
- 100ml Fresh Orange Juice
Method
- Cut chicken thighs in half, mix all ingredients and allow to marinate in the refrigerator overnight for best results
- Blend kimchi flour coating ingredients to a fine powder
- Mix gochujang coating ingredients together to create a smooth paste. You can adjust the level of spiciness by adjusting the amount of gochujang
- To finish, coat the marinated chicken in the kimchi seasoned flower and deep fry at 180°C until it reaches above 75% internal temperature. Drain on clean paper towels before coating in the gochujang coating
Pickled Daikon
Ingredients
- 200g Daikon, peeled
- 100g Rice wine vinegar
- 100g Chelsea white sugar
- 100g Water
- 3g Iodised salt
Method
- Use a mandolin to very thinly slice the daikon. Meanwhile, boil all remaining ingredients then pour into daikon. Allow to be pickled overnight
Buttermilk and Kumara Waffles
Ingredients
- 300g Edmonds Standard Grade Flour
- 75g Chelsea Soft Brown Sugar
- 10g Edmonds Powder
- 5g Edmonds Baking Soda
- 2.5g Iodised Salt
- 4 Eggs, size 8
- 250ml Meadow Fresh Standard Original Milk
- 250g Meadow Fresh Buttermilk
- 120g Orange Kumara, boiled, mashed (cooled)
Method
- Mix all ingredients to a smooth batter consistency. For best results, we like to allow the batter to rest overnight. Once ready, pour mixture into a heated waffle machine spray with oil spray and cook until golden
Purple Kumara Puree
Ingredients
- 300g Purple Kumara (approx. weight or 1x Kumara kept whole)
- 100ml Water
Method
- Place whole kumara, unpeeled in a tray and add water. Tightly sealed with tin foil and bake in the oven at 160°C for at least 30 minutes or until very tender.
- While still hot, remove the skin then place in a food processor, blend into a smooth paste and adjust consistency with the water in the tray
- Adjust seasoning with salt
Garnish
- Very thinly cut spring onion on an angle and allow to soak in ice water until they go curly.
- Lightly toast sesame seeds
- Cut kumara into 2cm chunks and roast with honey and salt at 160°C until cooked