Thai explosion II
Item 1 of 1
- 10
- 10 hours
This delicate, compact chicken and red curry canapé from Nuno Mendes is a powerhouse of Thai flavours and looks beautiful sandwiched between its coconut tuiles.
First published in 2015
Ingredients
Metric
Imperial
Chicken skin
- 5 chicken thigh skins, uncooked
Coconut tuiles
- 35g of plain flour
- 25g of desiccated coconut
- 35g of caster sugar
- 2 egg whites
- 60g of butter, melted
- 1 pinch of togarashi
Thai soup
- 50g of fennel, chopped
- 50g of onion, chopped
- 1 lemon grass stick
- 3 makrut lime leaves
- 1/2 tsp red curry paste
- 100ml of chicken stock
- 400ml of coconut milk
- 1 tbsp of caster sugar
- 2 tbsp of fish sauce
- 1 lime, juiced
- salt
Thai chicken mousse
- 4 chicken thighs
- 2 tbsp of red curry paste
- 1 lemon grass stick
- 4 makrut lime leaves
- 10g of root ginger
- 700ml of pomace oil (1)
- 1 lime, juiced
- 2 tbsp of fish sauce
- salt
- 1 bunch of coriander, chopped
Quail's eggs
SAVE RECIPE
Equipment
- Food processor or blender
- Baking parchment
- 3 x 10cm square plastic moulds
Method
1
Preheat the oven to 180°C/gas mark 4
2
Scrape any excess fat from the uncooked chicken skins. Place the chicken skin between 2 sheets of baking parchment and between two baking trays. Bake for 15 minutes or until crisp
- 5 chicken thigh skins, uncooked
3
Cut the crispy chicken skin into 3cm squares
4
Reduce the oven temperature to 140°C/gas mark 1
5
To make the coconut tuiles, in a food processor, combine the flour, coconut and sugar and transfer to a large bowl
- 35g of plain flour
- 25g of desiccated coconut
- 35g of caster sugar
6
Fold the egg whites and melted butter into the flour mixture
- 2 egg whites
- 60g of butter, melted
7
Spread the mixture into 10 x small 3cm square plastic moulds, sprinkle with togarashi and bake in the oven for 18 minutes. Remove from the heat then carefully remove the tuiles from the moulds
- 1 pinch of togarashi
8
For the Thai soup, sweat the chopped fennel and onion, the lemongrass, lime leaves and curry paste in a large saucepan, over a low heat for 4-5 minutes
- 50g of fennel, chopped
- 50g of onion, chopped
- 1 lemon grass stick
- 3 makrut lime leaves
- 1/2 tsp red curry paste
9
Add the chicken stock, bring to a boil and reduce by half
- 100ml of chicken stock
10
Add the coconut milk and reduce by half
- 400ml of coconut milk
11
Season to taste with the sugar, salt, fish sauce and lime juice
- 1 tbsp of caster sugar
- 2 tbsp of fish sauce
- 1 lime, juiced
12
Preheat the oven to 65°C-80°C/Gas mark 1/4
13
Take the skin off the chicken thighs and combine the meat with the red curry paste
- 4 chicken thighs
- 2 tbsp of red curry paste
14
Chop the lemongrass and lime leaves finely, and grate the ginger. In a small bowl, combine the lemongrass, lime leaves, ginger and oil. Combine this mixture with the chicken thighs
- 1 lemon grass stick
- 4 makrut lime leaves
- 10g of root ginger
- 700ml of pomace oil (1)
15
Bake the chicken for 8 hours
16
When the chicken has cooled, chop the meat finely
17
In a bowl, season the meat to taste with the lime juice, fish sauce and salt
- 1 lime, juiced
- 2 tbsp of fish sauce
- salt
18
Add the chopped coriander and up to 200ml of the Thai soup, adding a little at at time until the chicken is a consistency that will hold its shape as a mousse
- 1 bunch of coriander, chopped
19
Gently place the quail's eggs in a small saucepan of boiling water and boil for 2 minutes
20
Drain and rinse the eggs under a cold tap until cool. Peel and slice in half lengthways
21
To serve, for each canapé, place 1 tsp of the Thai mousse on a square of chicken skin
22
Make a hole in the mousse for the egg half, place it in and cover with a coconut tuile
23
Push the displaced mousse from the edges inside to form a perfect square under the tuile
First published in 2015
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