WARM SALAD OF FRIED CAULIFLOWER, FREE-RANGE CHICKEN, BALLS OF FRESH MILK CURD, CELERY AND MISO VINAIGRETTE
INGREDIENTS: (to serve 4)
1 leg young free-range chicken
2 litres stock made from chicken bones
Heart of celery
1 small cauliflower
1 sprig thyme
1 litre fresh milk
1 tbsp rennet Olive oil Sumac
Miso vinaigrette:
50 ml extra virgin olive oil
20 ml lemon juice
15g miso
PREPARATION:
Heat the fresh milk to 40ºC, add the rennet, mix, cover and leave to stand for 1 hour. Pour the curds into a cloth filter and hang for 12 hours in the refrigerator. Form into small balls 1.5 cm across by rolling inside a clean cloth and pressing lightly. Chill the curd balls. Cook the chicken in the lightly salted stock over a low heat for 1 hour or until very tender. Cut the celery heart into thin slices. Fry very small cauliflower florets in oil until golden and crisp. Prepare the miso vinaigrette by beating all the ingredients to form an emulsion.
Heat the fresh milk to 40ºC, add the rennet, mix, cover and leave to stand for 1 hour. Pour the curds into a cloth filter and hang for 12 hours in the refrigerator. Form into small balls 1.5 cm across by rolling inside a clean cloth and pressing lightly. Chill the curd balls. Cook the chicken in the lightly salted stock over a low heat for 1 hour or until very tender. Cut the celery heart into thin slices. Fry very small cauliflower florets in oil until golden and crisp. Prepare the miso vinaigrette by beating all the ingredients to form an emulsion.
TO SERVE:
Make layers of each ingredient in equal small amounts. Sprinkle with sumac and thyme. Finish with the miso vinaigrette.