2 delicious chicken skin waffles



We're going to make two different kind of chicken skin waffles. We’re going to make one with a classic caviar garnish and one with salt baked celeriac and apple.



The chicken skin waffles

300 grams

chicken skin

400 grams

chicken broth

90 grams

tapioca powder

2 grams

salt

6 grams

baking soda

First transfer the chicken skin into a saucepan and also add the chicken broth. Now bring this to a boil and let it simmer for 5 minutes. Then turn of the heat and separate the boiled skins from the broth. Now weigh 300 grams of this broth into a blender and also add 200 grams of the boiled skins, the tapioca powder and the salt. Now mix this till the mixture has thickened. Because of the friction the mixture will heat up and the tapioca will start to bind. Once that’s done put it through a fine sieve. Use a ladle to press it through. This will make it a lot easier. Now add the baking soda and mix this. Don’t add the baking soda while mixing in the blender because then it will start to souffle and overflowed in the blender. Put half of this mixture in a piping bag. Then add 4 grams of squid ink to the remaining mixture and mix this well. Now also put in a piping bag. Then heat up your waffle iron. Now add a little bit of fat or oil and pipe a nice dot of the batter in the middle. Then close it up and turn it for 30 seconds. After that, bake till golden. Once that’s done let them cool down completely. Do this as well with the black chicken skin batter.



The salt baked celeriac

400 grams

flour

400 grams

coarse salt

250 grams

water

1 medium sized

celeriac

Pour the flour onto your worktop and use your bowl to make a well in the middle. Then add the coarse salt and the water. Now mix this and knead it into a firm dough. Then flour your worktop and roll out the dough till it’s half a centimeter thick. Now put the celeriac in the middle and covered it completely with the dough. Transfer it onto a metal tray and bake it at 200 degrees Celsius for 1.5 hours. After that break the top open using the back of a knife and transfer it into a bowl. Now let it cool down completely in your fridge. When it has cooled down gently remove the skin. Then cut it in half and then in thick slices. Lay those slices on your worktop and cut them with a small round cutter. The rounds and trimmings you can keep in your fridge for later.



The celeriac cream

400 grams

celeriac trimmings

70 grams

cream

the zest from a quarter of a lemon

Transfer the celeriac trimmings into a blender together with the cream and the lemon zest. Now blender this till smooth.



The sweet and sour celeriac

1

lemon grass

10 grams

Spanish pepper

20 grams

ginger

200 grams

white wine vinegar

100 grams

sugar

100 grams

water

4 grams

salt

4 grams

cardamom seeds

1

celeriac

First chop the lemon grass. Also do this with the Spanish pepper and the ginger. Then pour the white wine vinegar into a pan and also the sugar, the water, the salt, the cardamom seeds and the chopped spices. Now bring this to a boil. Once it has boiled turn of the heat and let it cool down completely. Then take the celeriac and chop a small piece off. Clean this. Now slice it in thin slices on a mandolin. Lay those slices on your worktop and cut it with a small round cutter. Then blanch the rounds in some salted boiling water for around 40 seconds. Now cool them down in ice water. Once cold transfer them into a bowl. Then take your sweet and sour and put it through a fine sieve. Pour some on your celeriac rounds and let it marinate in your fridge.



The apple gel

200 grams

apple juice

100 grams

sugar

40 grams

tarragon vinegar

3 grams

agar powder

1 gram

gelen powder

Pour the apple juice into a saucepan and also add the sugar, the tarragon vinegar, the agar powder and the gellan powder. Mix this well and then bring it to a boil for 1 minute. Then pour it into a bowl and let it cool down in your fridge. After that transfer it into a blender and spin it into a smooth gel.



The egg yolk cream

6

eggs

3 grams

salt

15 grams

olive oil

30 grams

vegetable broth

Start by cooking the eggs in a sous-vide at 64 degrees Celsius for 75 minutes. Once there cooked cool them down in some ice water. Then crack the eggs open and remove the egg white from the yolks. Now transfer the egg yolks into a blender and also add the salt, the olive oil and the vegetable broth. Blender this till it’s a smooth cream.



The crème fraiche

200 grams

crème fraiche

2 grams

salt

Transfer the crème fraiche into a bowl with the salt. Beat this with a whisk until it has thickened. Now transfer it into a piping bag and keep it in your fridge.