Back
Grilled Calamari, Potato Noodles, Chicken and Tahini Sauce, Chicken Skin And Aleppo Za’atar
Recipe by Callum Hann
Try Callum Hann's Grilled Calamari, Potato Noodles, Chicken and Tahini Sauce, Chicken Skin and Aleppo Za’atar today!
- Steps
- Ingredients
Ingredients
Chicken and Tahini Sauce
Aleppo Za’atar
Chicken Skin
Potato Noodles with Parsley Soubise
BBQ Calamari
To Serve
Select All
Steps
- Preheat oven to 180°C.
- Preheat a charcoal barbeque as hot as possible.
- Line a tray with baking paper, prepare another tray to sit on top
- For the Chicken and Tahini Sauce, heat a large pan over high heat and a pressure cooker to a medium heat.
- Add olive oil to a large frypan then add wings, fennel, leek and carrot. Cook for 5-7 minutes or until golden brown, stirring occasionally.
- Meanwhile, place the garlic, thyme, a 4cm piece of the ginger and stock into the pressure cooker and bring to the boil.
- Deglaze the wings and vegetables using verjuice, then transfer the contents of the pan to the pressure cooker. Cook under pressure for 30 minutes, or simmer gently on the stove for 60 minutes, until stock is well flavoured.
- Strain into a clean saucepan and add the remaining ginger. Simmer rapidly for 20-30 minutes, until reduced by half.
- Pass through a sieve and transfer to a blender with the crème fraiche, butter, honey, lemon zest and juice, tahini and a generous pinch of salt. Blend until smooth. Taste the sauce; adjust with a little salt, honey, lemon juice or extra tahini as desired.
- For the Aleppo Za’atar, toast sesame seeds in a dry frypan, on a medium heat, stirring often, until golden brown. Transfer to a bowl and cool completely before stirring in remaining ingredients.
- For the Crispy Chicken Skin, stretch the chicken skin as thinly as possible and spread out on top of the lined tray. Top with another piece of paper and a second tray. Bake for 20-30 minutes until golden and crispy. Set aside to cool.
- For the Potato Noodles with Parsley Soubise, heat a saucepan over medium heat with the butter, leek, thyme and garlic. Cook, stirring often, for 5-10 minutes or until leeks are very soft but without too much golden colour.
- Add the flour and cook for a further minute before whisking in chicken stock. Simmer for 20-30 minutes, until reduced by half.
- Blanch parsley for 10 seconds in boiling water, refresh in iced water, then place in a blender. Add stock mixture and blitz until very smooth. Season to taste and blitz again. Set aside.
- Use a Japanese mandolin or vegetable sheeter to shave thin sheets of potato. Stack the sheets on top of each other and use a sharp knife to slice each sheet into 2mm wide noodles. Blanch potato noodles for exactly one minute in heavily salted boiling water, before straining and plunging into a bowl of iced water. Drain well, then toss potato noodles through parsley soubise
- For the BBQ Calamari, season calamari with salt and brush with oil. Place onto the barbecue and use a fish weight or heavy saucepan on top of the calamari to prevent it from curling. Cook for no longer than a minute, turn calamari over and give the other side no more than 10 seconds on the grill. Remove from heat.
- Rest the calamari in the chicken and tahini sauce to prevent it from going dry. When ready to serve, slice it as thinly as possible.
- To serve, divide chicken and tahini sauce between four plates. Top each plate with sliced bbq calamari and the julienned apple. Twist potato noodles into a little nest (tweezers or tongs and a ladle is quite helpful for this!) and place on top of calamari. Top with parsley leaves, chicken skin and za’atar then serve.
