Crispy rooster on smoked flatbread with horseradish mayonnaise, pickled cabbage and coriander crust
In this dish, we’ve made the most of the rooster’s meat – something you don’t eat every day. We buy our rooster meat from Vikingfågel in Skåne, where the roosters are bred under very good conditions before they come to us. Here we pair the fine meat with a smoky flatbread, a punchy horseradish mayonnaise, pickled cabbage and a tasty coriander crust. Makes about 10 servings as an appetizer.
Crispy rooster thigh
- 2 rooster legs
- 1 Brown onion
- 4 Cloves of garlic
- 3 stalks of Thyme
- 10 black peppercorns
- 2 Bay leaves
- 1 tsp Fennel seed
- 1 liter of water
Peel the yellow onion and divide into four pieces and crush the garlic. Add the vegetables and rooster legs to the pressure cooker with thyme, black pepper, bay leaf, fennel seed and water, pressure cook for 50 minutes on the 7th level of the stove. Lift out the meat and let cool.
Strain the liquid and reduce it by 90%. Take the meat from the bones in large pieces. Fry the meat until crispy and place on a baking sheet. Mix the meat with the chimichurri.
Chimichurri
- 0,5 pcs Jalapeño
- 20 g mint leaves
- 20 g Parsley
- 20 g Coriander
- 100 g Olive oil
- 5 g Salt
Put all the herbs in a Vitamix (food processor) along with the Jalapeño, olive oil and salt. Blend to a smooth paste.
Flatbread
- 150 g Rye flour
- 100 g Wheat flour
- 4 g Salt
- 10 g cooking oil
- 175 g Water
Mix all the dry ingredients and oil, boil the water and scald the flour. Blend the dough in a stand mixer using the dough hook. Vacuum pack the dough and rest for 20 minutes. Roll out thinly on a pasta machine. Cut the flatbread into rounds and place on the oiled baking sheet. Burn the flatbread with a gas burner just before serving. Brush with the liquid from the rooster. If you don’t have a gas burner, you can quickly brown the bread on both sides in a hot pan.
Pickled cabbage
- ½ head of cabbage
- 150 g Spicy pickling liquid
(1-2-3 pickling liquid with cumin, salt, white pepper , beer vinegar and dill seed)
Thinly slice the cabbage on a mandolin. Place in a vacuum bag together with the pickles. If you make this at home without a vacuum machine, you can make the cabbage a few hours beforehand so that it can marinade in the pickling liquid.
Herb crust
- 10 g Spinach
- 10 g Curly parsley
- 10 g Coriander
- 70 g Panko
- 15 g Olive oil
- Sea salt
Pick the herbs and put them in a blender along with half of the panko. Mix quickly and add the rest of the panko, mixing for 3 seconds on maximum power. Pour into a bowl and mix in olive oil and season with salt. Dry in an oven at 80°C for 30-45 minutes.
Pickled mustard seeds
- 25 g mustard seeds
- 100 g pickling liquid (1-2-3 type)
Put the mustard seeds and pickling liquid in a saucepan. Cook on low heat for 45 minutes. Leave to stand until serving. *This step can also be done earlier in the day to allow the seeds to soak for a long time.
Horseradish mayonnaise
- 30 g horseradish juice
- 30 g Dijon mustard
- 1 egg yolk
- 200 g rapeseed oil
- 10 g Champagne vinegar
- Salt and wasabi oil
Mix the horseradish juice with the champagne vinegar, egg yolk and mustard. Add the oil in a fine stream while mixing with a hand blender. Season the mayonnaise with wasabi oil and salt.
Garnish
- 1/2 piece of white onion
- 1 box of watercress
- 70 g Havgus Arla Unika
Thinly slice the onion and place it in an ice bath before serving.
When serving:
Serve the dish as a taco!
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