Ingredients:
5 slices Bologna
1 Skinless boneless chicken breast
1 cup 35 percent cream
1 Fresh black truffle
1/2 cup Black truffle paste
1 Fresh celeriac
Canola oil (for frying)
1 cup Dark molasses
1/4 cup Ketchup
3 tbsp Worcestershire sauce
1/2 cup Honey
1/2 tsp Ground mustard
1 tsp Onion powder
1 tsp Garlic powder
2 tbsp Red wine vinegar
3 tbsp Ground black pepper
1/4 cup Brown sugar
1 tsp Chilli powder
2 tbs Cornstarch
4 tbs water
Method:
1. Dice bologna, and fry in a frying pan until crispy
2. In a food processor, blend bologna, chicken breast and cream until a smooth mixture has been formed. Season with salt.
3. Put mixture through a fine mesh strainer and place in a piping bag. Set aside
4. Debone the chicken wing
5. Pipe the chicken farce mixture into the chicken wing, roll tightly with plastic wrap and cook for 10 minutes in simmering water (or steam or sous vide) if available
6. While the chicken is cooking make the BBQ sauce, place molasses, ketchup, spices, vinegar honey, and sugar in a pot and bring to a boil. Make a slurry with the cornstarch and add into the mixture, let simmer until mixture has become glossy and thick. Add in truffle paste
7. Peel and dice celeriac (reserving 1/4 head) place in a pot with cream, cook until completely soft, blend until smooth (season as needed)
8. Once chicken is cooked, unwrap and place chicken on a grill pan, basting with bbq sauce
9. Slice remaining celeriac on a mandolin and finely julienne to make thin strands, fry until crispy
10. To plate – lay down celeriac purée, place chicken wing on top of puree, garnish with crispy celeriac and freshly shaved truffle
All recipes featured in this episode Bring on The Karbs! were improvised by Josh and Erica Karbelnik. Please note that the following recipes are approximations of what unfolded during the episode.
We encourage you to embrace the spirit of experimentation when recreating these dishes and share your results with us. Individual results may vary.
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