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Chef Ali Orchard’s Ekka recipes

August 14, 2014
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Ali Orchard is the executive chef and operations manager of Tippler’s Tap and Tomahawk bars. She was a guest presenter on the Food and Wine Stage at the 2014 Brisbane Exhibition with Matt Kirkegaard.

After many requests we are publishing the two recipes for the dishes she cooked on the stage, Hop Corn Chicken and Sticky Stout Lamb Ribs.

Hop corn chicken with salted caramel

Ingredients

Chicken marinade

  • 3 Garlic cloves
  • 150 g diced Chicken thigh pieces
  • 2 sprigs Thyme
  • 2 sprigs Rosemary
  • 100ml olive oil
  • 6 hop flowers
  • ½ cup IPA beer

Coating

  • 100g plain flour
  • 50 g cornflour

Seasoning

  • Pinch sea salt
  • Picked thyme
  • Picked rosemary

Caramel sauce

  • 200g Brown sugar
  • 100g Butter melted
  • 100ml thickened Cream
  • pinch of sea salt

Method:

Chicken

In an airtight container place olive oil, garlic, rosemary, thyme, hop flowers, beer and chicken. Cover and refridgerate for 24 hours.

Remove chicken from marinade and lay flat on a baking tray, cook for 20 mins at 160 degrees Celsius.

While chicken is baking heat canola oil in a pot or deep fryer and bring up to 160 degrees.

Once chicken has cooked remove from oven and set to one side.

In a large bowl mix together corn flour, plain flour and salt and pepper, place chicken in bowl and coat well.

Dust off excess flour and place chicken in hot oil.

Cook until coating is crisp and brown.

Remove from oil and toss in a bowl with fresh thyme and rosemary.

Salted caramel

In a saucepan melt butter down. Add in brown sugar and let simmer.

Stir in cream and let cook until grainy texture is removed.

Add a pinch of salt and serve with a slice of lemon and Hop corn chicken.

Sticky Stout Lamb Ribs

Ingredients

  • 200 g lamb ribs

Braise

  • 500ml bbq basting sauce
  • 100g brown sugar
  • 500ml Imperial stout
  • 100ml chinese wine
  • 2 red chilis
  • fennel seeds
  • coriander seeds

Sauce

  • 1 bunch mint
  • 100ml greek yoghurt
  • ½ Lemon
  • Salt and pepper

Method:

In a  large pot toast fennel and coriander seeds.

Add rest of braising ingredients and bring to simmer.

Cut lamb rack into individual ribs to cook faster.

When starting to fall apart remove ribs from braise. This should take about an hour.

Strain and reduce braise, seasoning well.

In a hot pan place ribs and a small amount of braising liquid, cook on high temperature to allow the sugars to caramelize.

Remove ribs and arrange on plate.

Mix yoghurt , lemon and mint together and season well.

Scoop yoghurt on top of ribs.

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