Chicken Wings Stuffed with Foie Gras Bologna and Truffle Ingredients:
Chicken wings x 6pc
Bologna x 100g
Foie gras x 50g
Brioche bread x 1/2 loaf
Truffle paste x 20g
Salt x 6g
Thyme x 2g
Tempered butter x 50g
Canola oil x 250ml
Chicken Wings Stuffed with Foie Gras Bologna and Truffle Method:
1. Debone chicken wings then set aside
2. Cut crust off of the bread slices
3. In a food processor add bread
4. Chop until crumbs
5. Add all other ingredients and blend until paste
6. Put into piping bag
7. Stuff chicken wings
8. Heat pan add oil and shallow fry
9. Once golden remove and rest
10. Then slice
Honey Poached Cranberries Ingredients:
Honey x 1c
Cranberries x 1/2c
Honey Poached Cranberries Method:
1. Heat honey in sauce pot
2. Once it comes to boil add cranberries and remove from heat.
3. Let sit
Sweet Potato Puree Ingredients:
Sweet potatoes x2 pc
Cream 35% x 1L
Butter x 1/4c
Salt x 5g
Nutmeg x 2g
Allspice x 2g
Sweet Potato Puree Method:
1. Peel potatoes and cut
2. Place in sauce pot and cover with cream
3. Add spices and salt
4. Cook until soft
5. Add to blender and puree
6. While mixing add butter
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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