Buttermilk Fried Chicken & Kumara Waffles

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

1. Cut chicken thighs in half, mix all ingredients and allow to marinate in the refrigerator overnight for best results
2. Blend kimchi flour coating ingredients to a fine powder
3. Mix gochujang coating ingredients together to create a smooth paste. You can adjust the level of spiciness by adjusting the amount of gochujang
4. 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

1. 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

1. 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

1. 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. 
2. 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
3. Adjust seasoning with salt

Garnish

1. Very thinly cut spring onion on an angle and allow to soak in ice water until they go curly.
2. Lightly toast sesame seeds
3. Cut kumara into 2cm chunks and roast with honey and salt at 160°C until cooked