Chive oil
- 800g Chives
- 1 Litre Rapeseed oil
Hen of the Woods
Ingredients
Chive emulsion
- 72g Pasteurised egg yolk
- 75ml Cider vinegar
- 75ml Water
- 750ml Chive oil
Mushroom Dashi Infused Stock
- 2500g Pork stock
- 20g Kombu
- 100g Mixed dried mushrooms (shiitake, oyster, porcini, hen of the woods)
Dashi
- 2500g Infused stock (See Above)
- 100g Sugar
- 150g Mirin
- 150g Soy sauce
- 15g Salt
Mushroom ketchup
- 16 individual Portobello mushrooms
- 200g Butter
- 6 Shallots
- 500g Light muscovado sugar
- 400ml White wine vinegar
- 250ml Double cream
- 1/2 teaspoon Xantham gum
Chicken fat and yeast crumb
- 100g Yeast
- 200g Panko
- 50g Chicken fat
For Serving
- 200g Hen of the woods
- 1 Head pak choi
- Chopped chives
Method
Chive oil
Blend both together until it reaches 70°c in the thermo for 3 mins.
Leave to hang in muslin.
Chive emulsion
Place egg yolks, water and vinegar in the thermo and blend for 1 minute.
Slowly drizzle in the oil and season.
Mushroom Dashi Infused Stock
Bring all ingredients to the boil and infuse over night.
Dashi
Gently warm the infused stock up and pass through muslin cloth.
Add the other ingredients and pass through muslin again.
Mushroom ketchup
Roughly dice the mushrooms and finely slice the shallots.
Sweat the shallots in butter then add the mushrooms and cook out.
Add the sugar and vinegar and reduce by half.
Add the cream and reduce by half again.
Blend, add the xantham and pass.
Chicken fat and yeast crumb
Break the fresh yeast into crumbs and place on a baking mat. Bake at 210ºC until its crisp, then leave to cool and blend to a powder.
Heat the chicken fat in the pan then toast the panko until golden brown.
Mix the panko with some of the yeast powder and salt to taste.
Serving
Chiffonade the pak choi then cook in foaming butter.
Break the hen of the woods into 50g portions. Gently fry them in oil then baste them in foaming butter.
Spoon the yeast crumb on top of hen of the woods and a sprinkle of chives
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