Recipe courtesy of Iain Lawless, Lawless Cooking.RECIPE: Truffled Chicken 'n' Waffles
Makes 4Chicken Bits
2 litres vegetable oil (for frying)Waffle Bits
1/2 diced trufflePart 2:
1 tbsp sugar
Waffle Method: Mix all wet ingredients from part one into the dry ingredients from part one until smooth. Whisk part two ingredients until stiff peaks form. Fold the part two mix into part one. Set aside to rest.Sweet Chilli Salsa Bits
1 lemon (segmented)
Sauce Method: Blend chillies with garlic. Add to pan with vinegar and sugar and cook on a low heat for 30 minutes until the sauce thickens. Set aside.Duxelle Bits
1 clove garlic
Duxelle Method: Sweat off shallots and garlic in butter for 2 minutes. Add mushrooms and cook for a further 5 minutes. Season with salt and truffle. Add this to the chicken mince to make truffle sausage mix (this will be stuffed into the chicken wing).Crumb Bits
1 tsp salt
To Serve: Heat oil to 180C in a pot or deep fryer. Take chicken out of the butter milk (don't dry it). Stuff the chicken with the sausage mix, dust in the crumb mix and fry. Drain well and place on a tray in an oven set at 160C for 5 minutes. Butter the waffle iron and cook waffles to the manufacturer's instructions. Meanwhile, mix salad bits in a bowl and dress. Season with sweet chilli salsa, salt and pepper. Finish by poaching four eggs.
To Plate: Get four large plates together and place waffles on them. Add some salsa and poached eggs. Lean the crispy chicken with the egg. Add more salsa. The last half truffle can be sliced and sprinkled over the top.Note: For extra flavour store all eggs with the truffle the day before.
'The West Australian' is a trademark of West Australian Newspapers Limited 2013.
All rights reserved.
Select your state to see news for your area.