Roasted chicken oyster, smoked cod roe, hay-baked celeriac and egg yolks

Name: Roasted chicken oyster, smoked cod roe, hay-baked celeriac and egg yolks
Total time: 3 h
Ingredients: 36 chicken oysters; 30ml of grapeseed oil; 2 chickens, just the skin; salt; 50g of smoked cod roe; 20ml of grapeseed oil; 10ml of water; 1 lemon, juiced; 2 celeriac, each weighing 250g, peeled; 2 slices of hay crust, rolled; salt; 1 large egg; 18ml of grapeseed oil; 1 handful of rocket flowers

by Adam Simmonds

Item 1 of 1

Using hay in this chicken oysters recipe will make a good talking point around the dinner table. Hay is available from country stores and pet shops, and is worth seeking out for its interesting flavour. Adam Simmonds uses the best bit of the chicken. Rather than buying 18 chickens, ask your friendly butcher for the parts you need.

First published in 2015

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Ingredients

Metric

Imperial

Chicken oysters

36 chicken oysters
30ml of grapeseed oil

Crispy chicken skin

2 chickens, just the skin
salt

Cod roe purée

50g of smoked cod roe
20ml of grapeseed oil
10ml of water
1 lemon, juiced

Hay baked celeriac purée and dice

2 celeriac, each weighing 250g, peeled
2 slices of hay crust, rolled
salt

Egg yolk dressing

1 large egg
18ml of grapeseed oil

To plate

1 handful of rocket flowers

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Equipment

Piping bag 1-2cm nozzle
Sugar thermometer
Blender
Water bath

Method

For the hay baked celeriac purée and dice, wrap the hay crusts fully around both celeriacs and bake in the oven at 220˚C/Gas mark 8 for 35 minutes

2 slices of hay crust
2 celeriac

Reduce the heat after this time to 160˚C/Gas mark 4 and continue cooking one of the celeriacs for 1 hour and the second for 45 minutes or until core temperature reaches 85°C

Remove both from the oven and allow to cool before cracking. Place the first celeriac (cooked for the hour) in a blender and blend until smooth, then season if required. Cut the flesh from the second celeraic into ½ cm dice

salt

To serve, dot the cod roe puree around the plate along with the celeriac purée. Scatter the diced celeriac on the dots. The chicken oysters are then placed on top

To prepare the chicken oysters, heat a frying pan, and when hot add the oil. Seal the chicken oysters in the oil until golden. When they are golden, remove from the heat and drain

36 chicken oysters
30ml of grapeseed oil

For the cod roe purée, pass the cod roe through a fine sieve, then place into a suitable sized bowl. Whisk in the grapeseed oil until incorporated (as it gets thicker, add a little warm water so as to stop it splitting)

50g of smoked cod roe
20ml of grapeseed oil

Add the lemon juice. Taste and adjust if required. Put into a piping bag

1 lemon

For the crispy chicken skin, preheat the oven to 180˚C/Gas mark 6. Turn the chicken skins up the other way and scrape the excess fat off the skin. On a suitable sized baking tray, lay a sheet of silicon paper onto it