Mock Croc Avgolemono
George takes to the kitchen with a dish to sink your teeth into
Air Date: 12 Jul 2018
George reinvents the Greek classic, Avgolemono - a tasty lemon and chicken soup with flavours of tarama and delicate pearl meat
Recipe by: George Calombaris
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- George Calombaris
- Canola Oil
- Caviar or Roe
- Chicken Stock
- Chicken Wings
- Egg Whites
- Extra Virgin Olive Oil
- Lemon Juice
- Pearl Meat
- Tarama Paste
- White Wine
- Preheat oven to 160C.
- For the Chicken Juice, heat a large frypan over high heat. Add oil and chicken wings and fry until golden.
- Add shallots, garlic and thyme and sweat off, scraping the bottom of the pan to pick up all of the flavour. Continue to cook until the shallots and chicken are caramelised.
- Add the wine and continue to cook until reduced by 2/3.
- Add chicken stock, then reduce heat to low and simmer for 1 hour.
- Once the chicken stock is ready, strain through a fine sieve into a large pot and set aside to cool slightly.
- Meanwhile, for the Raft, place all ingredients into a food processor and blitz until somewhat smooth.
- Once the stock is slightly cool, return to the stove top over a medium heat. Whisk in the raft and bring up to a simmer. Once the raft has solidified, poke a hole in the middle of the raft layer to expose the liquid below.
- Strain the liquid through a double muslin lined fine sieve into a clean pot jug and discard the raft. Adjust seasoning with lemon juice and salt if required.
- For the Tarama, place the bread in a bowl and soak with the lemon juice for 5 minutes. Add the soaked bread, shallot, water and tarama to a blender and blitz to a paste. With the blender running, gradually add the oil until a smooth, mayonnaise like consistency is achieved. Transfer to a piping bag and set aside in the fridge.
- For the Potato Biscuit, peel the potatoes. Pass the potatoes through a vegetable sheeter and trim into 8cm x 2.5cm. Alternatively, thinly slice the potato on a mandolin to 1mm thick and trim into 8cm x 2.5cm rectangles.
- Combine the clarified butter, chicken fat and a pinch of salt in a bowl and stir well to combine.
- Line a baking tray with baking paper. Lay a potato slice onto the lined tray and brush with the butter chicken fat mixture. Lay a second sheet of potato on top and brush with the chicken fat and butter mixture. Repeat this layering process a further three times to create a layered rectangle.
- Repeat this process a further three times to achieve four potato rectangle stacks. Lay a sheet of baking paper over the top and weigh down with a second baking tray.
- Place the tray of potato rectangles into the oven set at 180C and bake until golden, about 20-30 minutes.
- For the Pearl Dust, freeze the pearl meat until completely solid.
- Heat oil in a small saucepan over high heat to 180C. Use a microplane to finely grate the frozen pearl meat. Once oil is at temperature, add the grated pearl meat and fry until crisp and golden. Remove from the oil and drain on paper towel.
- For the Sautéed Vegetables and Pearl Meat, heat oil in a frypan over low heat. Add the turnip, and sauté until just translucent. Add the celery and daikon and continue to sauté until just cooked through. Add the pearl meat, season with salt and pepper and cook until the pearl meat is just cooked through, about 1-2 minutes.
- For the Soup, place the eggs and lemon together in a small bowl. Use a stick blender to blend together until light and foamy.
- Use a stick blender to blitz the chicken juice until foamy. Slowly pour in the foamed eggs and lemon and blitz until foamy.
- To plate, spoon some of the Sautéed Vegetables into the serving bowl. Top with a spoon of scampi caviar. Pipe some dots of the Tarama onto the Potato Biscuit. Add the Potato Biscuit. Spoon some of the Pearl Dust on top of the biscuit. Finish with some scampi caviar.