INGREDIENTS
- For the marinated rooster
- 12 rooster legs (not thighs)
- 150g of milk
- 100g of milk cream
- 1⁄2 lemon squeezed
- 1 egg
- 1 tbsp garlic powder
- 1c candy paprika
- 1⁄2 c floor cumin
- Salt and floor black pepper to style
- For the spiced flour (to coat the rooster)
- 500g of flour
- 1 tbsp salt
- 1 1⁄2 c candy or scorching paprika
- 1 tbsp garlic powder
- 1c dried oregano
- 1c dried thyme
- 1⁄2 c cumin
- 1⁄2 c dried dill
- 1⁄2 c de curry
- For the zuchini mousse
- 500g de zuchini
- 3 eggs
- 50 gr of parmesan
- 50 cm of cream
- 1 she
- C/Thyme
- For the carrots
- 20 clear child carrots
- 100 grams of lamb
- C/N manteca
- C/N Water
- For the roasted garlic cream
- 2 heads of garlic
- 300g of milk cream
- Chopped coboullete
For the marinated rooster
1-We put together the marinade or marinade for the rooster. In a big bowl we are going to put the milk, the cream, the juice of half a lemon and the egg, beat till integrated, add the remainder of the macerated components and blend very effectively.
2-We take away the pores and skin from the rooster, season it generously and add it to the marinade combination, mixing very effectively, cowl with plastic wrap and let it marinate within the fridge for at least 1 hour (I like to recommend leaving it for at the very least 2 to three hours when you’ve got the time). sufficient time).
3-Then what we are going to do is put together the flour with all of the spices and the salt for the batter. We are going to combine it very effectively and depart it apart till we’re going to use it. It’s handy to do it this manner in order that the flour is effectively impregnated with the flavors of the spices. and thus we could have a batter with a wealthy taste.
4-After the marinating time has handed, we coat the rooster legs with the spiced flour and if we wish a thicker crust, we go every bit of rooster via the marinade once more after which via the flour, thus giving it a second coating.
5-We put loads of oil to warmth (higher in a fryer at 180 levels) and fry the rooster items till they’re golden brown and we estimate that they’re effectively cooked (they shouldn’t be uncooked within the middle), we depart them on absorbent paper or a rack to lose the frying oil as soon as the cooking is completed. We reserve scorching.
For the zuchini mousse
-Prepare dinner the zucchini with oil and garlic lined in a jacket till they soften, then course of together with the remainder of the components and prepare dinner in a steam oven for 12 minutes on a plate lined with plastic wrap. Then test if the preparation is coagulated and in that case, take away from the oven and put aside.
For the carrots
-Place the clear child carrots together with the honey and canopy with water, depart to prepare dinner and when they’re cooked, cut back the liquid and add the chilly butter on the finish in order that it emulsifies and good points shine and taste.
For the roasted garlic cream
-Wrap the 2 heads of garlic with aluminum foil and place in a medium oven till they’re cooked, take away the garlic pulp and blend it with the cream, convey the preparation to the warmth and cut back till the specified density is obtained and end with the chives. chopped.
Mounting
Place the garlic cream on the bottom of a tray, then place the rooster on high of the cream, on the aspect a number of good spoonfuls of zuccini mousse and at last the glazed carrots.
