Gerards Bistro Bekaa Chicken Wings Recipes

GERARD'S BISTRO BEKAA CHICKEN WINGS RECIPE

Steps:

• Preheat oven to 200C. For the harissa, coat chillies, garlic and shallots in the extra virgin olive oil and roast for 20 minutes until soft. Remove from oven and pop garlic cloves and shallots from their skins. Reserve roasting oils and juices. Remove skins from the chillies. Blend garlic and shallots in batches with the chillies, gradually adding the roasting oil and juices until smooth then pass through a drum sieve. Lightly dry toast the cumin, caraway and cinnamon until fragrant and grind to a fine powder. Mix spices, juice of 3 limes and 100ml of sherry vinegar with the chilli paste and blend until smooth and emulsified. Adjust seasoning as necessary. For the smoked butter, smoke butter in a smoke box using woodchips of your choice (cherry, hickory or cedar are all good options). Refrigerate in an airtight container. (Note: if you don't have a smoker, you could mix a dash of liquid smoke into the butter). For the kishk yoghurt, reconstitute the dried kishk with water as if making porridge then pass through a sieve and chill. Combine with the yoghurt and adjust seasoning. To complete sauce, combine harissa and reduced chicken stock in a pot and simmer until thick. Add remaining sherry vinegar and reduce until evaporated. Add fish sauce and reduce until evaporated again. At this point, begin to emulsify sauce slowly with the smoked butter, gently removing or applying heat as necessary to achieve a thick and balanced emulsion. Adjust seasoning with remaining lime juice and smoked salt then add za'atar and sumac. Keep warm and stabilised. For the chicken, liberally coat the wings with potato starch in batches and fry in blended vegetable oil at 180C until the wings float. Drain well. To serve, toss the wings in the prepared sauce and coat well. Arrange wings on serving plates and drizzle with kishk yoghurt. Sprinkle with rose petals and coriander. Gerard's Bistro is popping up at Movida Aqui on Tuesday, November 8, 500 Bourke Street, Melbourne, click here for tickets. The Age Good Food Month, presented by Citi, runs from November 1 to 30. See goodfoodmonth.com/melbourne